What is the best powder to use for frying scallops that will not stick to the pan or break the skin? scallop, green onion, ginger, rice wine, salt, tapioca starch, wheat flour, vegetable oil, cold water; scallop in addition to internal organs, big head of fish and fish body, put in cold water to clean, drain and cut into chunks: green onion peeled off the skin to clean and cut into slices, ginger peeled and cleaned and cut into slices. Place the scallops, scallion slices and ginger slices in a bowl, pour in the appropriate rice wine and salt, and mix well to marinate for 3-4 hours. Prepare a neat dish in advance, pour in the appropriate flour and starch and mix well. Once the scallops are marinated, discard the green onions and ginger.

Pinch out the scallops to drain, and put the scallops into the mix and evenly rolled in the powder twice, evenly encapsulated in a layer of powder: pot pour into the appropriate vegetable oil, cook, set into the scallops wrapped in powder, Chinese fire slowly fry until the scallops show golden, you can remove the plate to take. Scallop surface layer has a layer of silver gray fish scale flakes, this fish scale flakes are edible, and the nutrient content is also extremely high, so do not recommend with ah in addition to remove. Pickled scallions and ginger used in the scallop, must also remember to throw away, due to the onion, ginger to bring to the pot within, will cause frying a little bit of scallop flavor has a bitter taste.

The scallop's internal organs, fish scales and other items, are disposed of neatly, and then cut it into segments, put it into cold water to clean and set aside. After cutting and cleaning the scallop, after draining the water, poured in a basin reserved for the following cut some Beijing onion, ginger, put into the scallop, and then add a small amount of salt, five spice powder, spicy, rice wine, scratched and mixed well after the launch of sufficient marinade, about 20min around.

With the marinated scallops, we prepare a bag and add 2 spoons of tapioca starch and 1 spoon of wheat flour to it, mixing well and reserving. After the scallops are marinated, take out the ginger and garlic from the inside, and then put it into the powder that has been blended a little bit, and seal the bag down, and shake it back and forth for a while, to make sure that every piece of scallop is evenly coated with the powder.

The following to the pot of oil, oil burning after the scallops one by one loaded into, WenHuo gradually fry. After frying until both sides are golden brown, you can start the pan, this is no need to fry again. Sheng out, control the oil, eat according to their own taste, plus chili powder, five-spice powder and other items, more delicious.