Just after a few warm days, I woke up to a cell phone message bar showing the words "yellow frost warning", it seems that a wave of cold air is waiting for me! There are less than half a month to go before the New Year, and in my impression, the weather is colder around the Spring Festival. Once the weather is cold, we always think of eating hot pot, beef and mutton, chicken and duck meat to warm up, often ignoring the many benefits of fish on the human body.

In the many fish, we often eat fish grass carp, crucian carp, sea bass, carp, etc., people in the coastal areas of the sea fish eat more. In fact, scallop is also a kind of fish especially worth eating. As a kind of sea fish that can't be farmed artificially, scallops often appear in our lives in a chilled state. Because of this, the nutritional value of scallops is also underestimated by the world; after all, it doesn't have the freshness of fresh grass carp, crucian carp and other fish. But scallops have the same nutritional value as grass carp and crucian carp.

Scallop has fewer spines, tender and delicate flesh, and a high edible rate. The protein contained in the fish is a high-quality protein and a variety of nutrients, and regular consumption of fish can enhance the body's immunity and anti-virus ability. It is also a fish that is worth eating during the cold winter months. Scallops are easy to eat, basically marinated and pan-fried, the outside is charred and the inside is tender, eating too fragrant. Today we will share with you an improved way to pan fry scallops, which is more flavorful than the ordinary pan fry scallops, and is suitable for both wine and rice.

Ingredients preparation: one scallop, white onion, ginger, two spoons of cooking wine, salt, half a spoon of soy sauce, a spoon of soy sauce, a little chicken broth, chili pepper moderate

Step1: buy back the scallop, cut into a uniform size of the rhombus. The silver surface of the surface of the scallops do not intentionally scrape clean, rinse clean can be. Because the surface of the scallop that layer of silver material nutritional value, discarded. Scallop clean, remember the black mucous membrane in the fish belly and stick bone blood to remove clean, otherwise the fishy smell is very heavy. Cleaned scallops into the plate, add cooking wine, ginger, scallion white to fishy, sprinkle appropriate amount of salt and marinate for 20 minutes.

Step2: Frying scallops, some people wrapped in flour, some people directly fry, teach you the right way, scallops taste not broken skin, too fragrant! pan pour oil burned to 6 into the heat, marinated scallops with chopsticks a piece of a piece of clip into the pan on high heat frying, marinade wine and fishy water poured out. Do not easily turn the scallops when they are in the pan, so that it is not easy to stick to the pan.

Step3: When the bottom of the scallop is fried to a charred state, turn it over, turn the heat down and fry it until both sides are golden brown. The first thing you need to do is to make sure that you have a good understanding of what you're doing and what you're doing.

Step4: After the scallops are fried, put soy sauce, soy sauce, chicken essence, chili pepper and cooking wine into the pot, and then sprinkle some salt.

Step5: After the seasonings are in the pot, simmer over low heat until the broth is dried up, so that the scallops can be flavored enough. Then you can turn off the heat and start serving, sprinkle with chopped green onion and you can serve and eat.

If you like to eat scallops, we strongly recommend that you try this recipe. After frying, the scallops retain their charred texture, and stewing makes them more flavorful. Trust me, you will love this way of eating scallops.

The curator of the broken idea:

1, select the scallop when you want to observe the surface of the scallop that layer of silver material is intact and not broken, do not intentionally scrape the layer of silver material, that is the essence of the scallop. Fresh scallop, the eyes are clear and not cloudy, full and not sunken, the fish body will rebound when pressed. The fish is a great choice for a good meal.

2, cleaning scallops is also an important part of removing the fishy flavor, remember to clean the viscera at the same time, the scallop stomach layer of black mucous membrane as well as bone blood clean.

3, frying scallops, scallops in the pot do not rush to turn, in the case of ensuring that the temperature in the pot is enough, high heat will first fry the bottom to golden brown and then turn, so that the fish is not easy to loose, not easy to stick to the pot.