The scallop, which is a kind of marine fish, has delicate meat and is rich in nutrients. Fresh live scallops are generally rare, we see mostly refrigerated or frozen scallops. Although not eaten much, but it is a rare delicacy. Because of its fishy flavor than the general fish smell heavier, not suitable for stewing or steaming, so the most common way to eat scallops is to be used to braise or deep frying, which is also used to do crispy scallops skills. Eating scallops can warm up your stomach, strengthen your body and moisturize your skin.

So what's the first thing that comes to mind when you think of crispy scallops?

It's the beautiful golden appearance or the crispy and juicy texture, it should be both! Indeed, a successful crispy scallop must have both of these distinctive features. But it's not that easy to make a passable crispy scallop, and the process requires a few methods and techniques.

First of all: it is important to deodorize the scallops, which need to be reshaped and marinated. These two steps are indispensable, otherwise the scallop fish fishy flavor is difficult to get rid of.

Secondly: scallops should be battered, can not fall out of the batter. Many people make crispy scallops with poor batter, easy to fall out of the batter, that is because they do not master the skills and batter.

Third: the last two deep-frying, to ensure that less oil absorption cooked fast, crispy skin and tender meat, molding good.

Practicing chef for so many years, for the production of crispy scallops, also have summarized their own set of methods, often at home to do to their families to eat, whether it is the usual hospitality or festivals, this dish is the table of the masterpiece. With the help of today's topic, we offer you a homemade crispy scallops practice. The following into the production time, welcome to learn the collection!

---Home made crispy scallops ----

Main ingredient frozen fresh scallops 500 grams

Accessories starch, flour moderate, ginger 1 piece

Seasoning oil, thirteen spices, pepper, soy sauce, beer, sugar moderate amount of each

---Start making ----

●Cleaning scallop bought back scallop thawed first, cleaned once! Remove the blood and water to remove the mucus, this step should not be omitted, because this layer of mucus fishy flavor is very heavy. Cut off the head, tail and fins, dig out the gills. After breaking the belly to clean off the viscera intestines, especially to scrape off the fish belly in the "black membrane", completely cleaned and then washed with water twice.

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"Warm tips

: fish gills, viscera, intestines and other organs fishy flavor is relatively heavy, no matter what fish, be sure to deal with clean.

● Scallop knife cleaned scallop change oblique knife, that is, in the body of the fish on both sides of the cut mouth, and then chopped into 5 centimeters length of the small section of the bowl, put in the ventilation place to dry naturally for a while (this helps to take away part of the fishy flavor). By the way, the ginger peeled and shredded.

: Cutting the mouth is to marinate to remove fishy, fish flavor. But the mouth should not be too deep, because the meat of scallops is tender, to prevent the fish pieces from breaking into two.

●Marinate the scallops in a bowl of scallops with 2 tablespoons of soy sauce, 1 tablespoon of sugar, a small amount of beer, 1 tablespoon of pepper, 1 tablespoon of thirteen spices, 1 handful of shredded ginger and stir well and marinate for about 30 minutes.

●Make the batterPrepare a bowl, grab a handful of cornstarch and a handful of flour, add the right amount of water and a small amount of beer, use chopsticks to stir into a batter, and find the batter without a white core, you do not need to add more water.

: Adjust the batter starch and flour in the ratio of 1:1, to ensure that the batter can flow. It can't be too thin, or the scallops won't hang in the batter.

●Fried scallops

---"First frying"

(1) Clean the pan and dry the water in the pan, pour in the appropriate amount of cooking oil, open medium heat, the oil temperature to 60% (with the phenomenon of bubbling). This time we come to deal with the fish pieces, the marinated fish pieces with kitchen absorbent paper to absorb the water on the surface. Then put it in the batter and roll it around so that the fish pieces are well hung.

(2) Put the battered fish pieces into the frying pan in order to let the fish pieces set. When the color of the surface layer is light brown, fish out, drain and control the oil.