On 1/23/2010 2:52 PM, Jean B. wrote:
> 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...
>
> I think someone here cooked scallops in a soup until they became thready.
>

This could be the way it's done. I don't like to over-cook scallops so
it's tough for me to see if this works.