The nutritional value of scallops is very high, rich in high quality protein, unsaturated fatty acids, vitamin A and calcium and iron and other trace elements, scallop fat content is higher than the general fish, and more unsaturated fatty acids, with the role of lowering cholesterol protein, low-fat, calcium, phosphorus, iron, and a variety of other nutrients, burned scallop is an ordinary home-cooked dishes, scallop fins less, and fresh meat tenderness, the dish is characterized: The appearance of the golden yellow outside the crisp inside tender features, spicy fresh and salty.

To wash and clean up the scallop (scallop stomach black strips must be cleaned) chopped into equal sized strips into the basin to add onion and ginger salty salt (moderate) wine marinade for 30 minutes, pick out the onion and ginger empty dry soup, add starch, oil temperature five or six percent heat when you can put the scallop into the start of the frying, in the beginning of the frying don't be in a hurry to flap, and so on for a minute, the scallop is almost stereotyped can be flipped, until both sides are in the shape of the scallop, the scallop can be flipped, until both sides of the fish. You can turn it until both sides to golden brown on the plate out of the pot.

The pan first slightly hot, with ginger rubbed coated the bottom of the pan, so that you can go to the fishy smell of scallops, but also can make the scallops are not easy to stick to the pan broken ~ (scallops wrapped in egg and starch neither stick to the pan and will not be broken, the color of the golden attractive) in the market to buy fresh scallops after the scallop, clean scallop with water, scallop guts directly removed, and then the head of the fish will be thrown away, the head of the fish itself, there is no meat, fry out also The head of the fish itself is not much meat, fried out is not good, directly throw away can also avoid wasting oil, scallops in the fried is very easy to fry broken and also very easy to stick to the pot, in fact, to fry out of the outside of the crispy and complete scallops is very simple, the fire is very important, the following to share with you how to do it.

Fried scallops, the appearance of the golden color, the mouth texture crispy fresh aroma, taste fresh and delicious. As with other food production, in order to fry scallops well, especially fried scallops are not broken, but also need some skills. The oil temperature to 6 into the heat, the scallops piece by piece along the edge of the pan into the beginning of the time do not flip, because a flip scallops will be broken, a minute later in the slow flip, so that the fried scallops will not be so easy to break!