1, it is recommended to use starch.

2, the reason: the viscosity of starch is good: starch is extracted from potatoes, sweet potatoes, corn and other starch-rich foods, has a certain viscosity, used to fry scallops is not easy to fall off the skin. And the viscosity of flour is slightly worse.

3, fried scallops more tender: with starch fried scallops meat is more tender, because the starch can also play a role in marinating fish, so that the scallops meat becomes tender, fried more delicious.

4, fried out more crispy: with starch wrapped in the outside of the scallop frying, easier than the flour crispy skin, eat up the outside of the crispy and tender.