Scallop meat practice has steamed scallops, grilled scallops, scallop fans, cumin scallops, spicy fried scallops and other practices. Take cumin scallops as an example, the practice is as follows.

Main ingredient: 500 grams of scallop meat.

Accessories: green onion, ginger and garlic, 300 grams of oil, 8 grams of salt, 3 grams of soy sauce, a few drops of cooking wine.

1, first of all, scallop meat washed, put into the basin add salt, soy sauce, cooking wine with hands.

2, into the onion and ginger, garlic, the same with the hands, marinate for a while.

3, strain off the soup and pick up the seasoning, knock in a whole egg and mix well.

4, into the appropriate amount of starch, mix well and set aside.

5, a pot of oil to five or six percent heat, into the scallop meat, fried around the body browned out.

6, the oil temperature to eighty percent of the heat, once again into the scallop meat to repeat the frying once again out of the oil control.

7, and finally sprinkled with cumin and chili powder can be served.

Note:

Shellfish itself is very rich in flavor, cooking, do not add monosodium glutamate (MSG), should not put more salt, so as not to lose the fresh taste counter, shellfish in the mud intestine should not be eaten.