Burning scallops how to make, scallops are not sticky, fresh and crispy?

The knife fish is delicious, but burning scallops can indeed make a lot of people hurt a thing, often think of braised scallops of food can not help but drool, but just think of frying scallops of pain, and has been back to look back, that's why it is? Speaking of this swordfish, burn down other problems and no, is particularly easy to loose and sticky pot, but also is that these two problems are difficult to stop thousands of good people!

The scallop is a very delicious food, tender meat, less thorns, eat especially strong. In daily life, the knife fish as food, behavior is very diverse, but no matter what, the knife fish before making is fried, in order to avoid sticking to the pan or is in order to fry scattered, many people will be in the process of making before the use of flour and starch to encapsulate the knife fish and then deep-fried, but in fact, the knife fish before making the tapioca starch or flour is able to be put.

But if only one-sided powder or tapioca starch, the manufacture of out of the knife fish will still feel less crispy or taste not too good, today here, I share with you a braised scallop proper method, fried scallop before, plus a taste of the material, made out of the scallop does not stick to the pan for a long time, but also more fresh and crispy oh!

1. drying

Swordfish buy back, we do not rush to cook, you can first knife fish housing ah dry place to dry out a bit, so that after cooking down the knife fish are not easy to loose will not be broken Oh

2. marinade

In the case of the knife fish, knife fish in addition to not very good fried actually have a fishy smell, so in the production of the knife fish before, be sure to marinade with white pepper, salt, rice wine, scallion root and ginger, and the first thing that you need to do is to make the knife fish. Rice wine, green onion and ginger, mix well and then carry out the marinade for half an hour.

3. Wrap the powder

This is very important, before frying the fish, it must be wrapped in powder, wrapped in flour or tapioca starch can be, but wrapped in powder before, we can add one more ingredients, that is, raw eggs, eggs beaten, put the knife fish evenly wrapped in a layer of egg, then wrapped in a layer of powder, and then slowly frying.

4. put ginger and salt

Some times in the case of frying swordfish, you can also put some ginger and salt in the process of frying, that is to avoid sticking to the pan.

5. small fire frying

frying this cooking method is actually very honed cooking method and mastery of the skill of the degree of cooked, frying words can not go red must pay attention to the Chinese fire gradually frying, so it is not easy to loose can also be fried golden crisp.

Well, fried scallops in addition to a very rich working experience and method, in fact, is not a problem is not, many people say, fried not very good then fried, but in fact, this fried out and fried out of the flavor is really completely different Oh, knife fish is our daily life is very common a home cooking food, today, in addition to and share with you a few types of handling fried scallops, I also want to share with you a few types of handling fried scallops. Today, in addition to sharing with you several types of fried scallops, I also want to share with you 2 very delicious and different scallop practices, sugar cool scallop practices and spicy marinated swordfish.