Fried scallops, wrapped in flour or starch? No, the chef teaches you to do this, golden and crispy! Daiyu is a kind of sea fish that we often eat in our life, and it is also the most common ingredient on the table of our families. Although the price of scallops is a little expensive, but the meat of scallops is tender and flavorful, with thick meat and few thorns, especially suitable for the elderly and children to eat scallops. Whether steamed, fried or stewed, it is delicious.

Every time the Spring Festival will also buy some scallops and put them in the home to fry, fried scallops eat especially fragrant, so we all know that buying scallops is usually frozen scallops, so such scallops are more suitable for deep-frying, especially deep-frying scallops with a golden and crispy surface, tender meat, salty and tasty, not much you can smell the burning aroma, so that people want to salivate, especially biting, you will find the bones are especially crunchy, not to mention how fragrant it is.

Home with fish, many people will have such a question, that is, is fruit starch or flour? Neither is right. The chef teaches you to do this. Scallops golden and crispy. In fact, because the flour is different, the flavor of the fried is different. Scallops fried in flour have a crispy flavor, but they don't crisp up when cooled. It is suitable for stewing. If you use starch, the scallops have a crispy and delicious flavor, and even when cooled, they retain their crunchy taste. Therefore, starch is suitable for dry frying. If you want to fry the perfect scallops, it's best to mix starch and flour. As long as you make the scallops golden and crispy, not soft.

When frying scallops, they first need to be processed. After thawing the scallops, you need to remove the internal organs and the black membrane in the fish belly so that the scallops will not have a fishy and bitter taste. For scallops, we need to marinate with cooking wine, salt, five-spice powder and ginger for 30 minutes to remove the fishy odor of scallops.

Take the marinated scallops out of the bowl and put it on kitchen paper to absorb the water on the scallops and set aside. The scale film on the surface of the scallops does not need to be removed as it is a great source of flavor for the scallops. When making scallops, you must remember to mix the flour and starch, as this is the only way to ensure that the scallop batter will retain its crispy texture. In fact, for many kitchen novices, they tend to fail because they can't master this step, so we need to use half an egg and a spoonful of flour and a spoonful of starch to mix well and then pack the batter. This practice can make the scallops you make a one-time success.

Each section of the scallop should be wrapped with a thin layer of paper pulp. Next, put it in a frying pan. When the oil reaches 60 percent, place the scallops in the pan and wait until they are set before slowly turning them to prevent them from sticking between pieces. After a long three minutes on low heat and browning on both sides, you can fish it out to control the oil. If you like it crispier, you can also wait until the oil has reached 80%.

The scallops made this way are especially golden and crispy, with a tantalizing char. After putting it into the pan, we can sprinkle some five-spice powder or barbecue seasoning, the flavor will be more delicious. Therefore, when frying scallops at home, remember to mix the flour and starch so that the scallops will be especially fragrant.