Stewed scallops delicious to burst can try the following methods.

It's time to eat scallops again, scallops can be said to be the most common sea fish on the table, the practice is simple, there are not many spines, and over an oil can be fragrant. However, many people are also afraid to do scallops, because the slightest carelessness will break the skin, broken, today the kitchen gentleman to share a do not wrap the powder to ensure that the scallops are not easy to rotten skills, quickly learn it.

Pan-fried scallops (without coating the powder is not easy to rotten skills)

by cloud sister's happy days

Photo by cloud sister's happy days

Information?

Scallops 1 or 2 Cooking oil Salt

Method?

1 . The best way to buy frozen scallops, do not buy frozen, frozen scallops meat loose, fried easily spread, not shaped. Good scallops, the meat is taut and elastic.

2 . The scallops will be de-intestinalized and cleaned, the surface of the white material is said to be very nutritious, can be retained, do not like it can also be cleaned. Cleaned scallops cut into segments, and then control the water, you can use your hands to pinch out the water. Then sprinkle a little salt, scratch well, and leave it overnight, uncovered, and let it air dry.

This step is very important, only after the air-dried scallops, the meat is tight, it is not easy to fry broken. In winter room temperature can be put outside, other seasons in the refrigerator overnight, the next day at noon to fry. (In addition, some pro like to add a little yellow wine to fishy flavor, add some five-spice powder to increase the flavor, are OK, but to ensure that the skin is dry before frying yo!)

3. Place the air-dried scallop pieces, if the water, you can control off, or pre-water did not get dry, you can use kitchen paper to dry. The first thing you need to do is to get your hands on some oil, and then put it in the pan with chopsticks, not all at once! Put the number of pieces according to the size of the bottom of their own pot to determine.

4. Still on medium heat, wait patiently, about 1 to 2 minutes, or use chopsticks to hold the flip side, the color is slightly yellow.

5. Similarly, patiently wait for the other side of the yellowing, up to two or three times, you can be the color of the picture, the scallops are also cooked.

6. Yard in the plate, you can eat.

Tips

Warm tips for frying scallops without breaking the skin:

1 . Choose quick-frozen fresh scallops, not scallops frozen in ice. The freshness of the scallop determines the quality of the meat and also affects the result of breaking or not breaking.

2 . After cleaning the scallops, be sure to place air-drying, put room temperature in winter, other seasons in the refrigerator, do not have to seal yo, open air-drying. If you are in a hurry to fry and eat, you can use your hands to pinch dry moisture + kitchen paper to absorb the moisture method. In short, keep dry is not broken skin guarantee.

3 . Pan hot oil hot and then into the scallop pieces, do not rush to turn, medium heat and so a minute or two, and then gently turn, use chopsticks to turn the best to make.