dsi1 wrote:
>
> On 1/21/2010 1:59 PM, Arri London wrote:
> >
> >
> > dsi1 wrote:
>
> > >I don't
> >> usually have that Chinese ear fungus mushrooms but shitakes work ok. I
> >> do think it important to keep the whatever you put in there in the
> >> correct form - fine strips. Some folks will want to add some beaten eggs
> >> but I don't go there myself. :-) I'd like to add some scallops but have
> >> no idea on how to go about breaking scallops down into fine strips.
> >
> > Slice them from the top (meaning the flat side) down into thin sheets.
> > Stack the sheets and slice again, with the grain, into fine strips.
>
> This would seem to be a reasonable way of doing this however, what I've
> seen is that in soups, the Chinese have a way of breaking down the
> scallops into small bundles of fibers and not cut strips. My guess is
> that they use dried scallops and break the fibers apart through blunt
> forces rather than cutting it apart. The ways of the Chinese are most
> mysterious...


Never had scallops in hot and sour soup so can't comment. Dried scallops
are extremely expensive for what is essentially a dish meant to use
leftovers