1. will be the scallop intestines, remove the head and tail, scrape the scales and wash and cut into 5 cm long section, and then with ginger, pepper, powder, salt marinade, starch water slurry;
2. pot of vegetable oil hot, will be taken out of the scallop section, one by one into the frying pan, slow-frying until both sides of the golden yellow, fish out of the plate, fried scallop that is into the.
Scallop pieces of deep yellow color, slightly crispy skin salty and tender, taste fresh and fragrant.
Main ingredient: 800 grams of scallops. Please click to enter the picture description
Seasoning: 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.
Features: golden fish segments, crispy and fresh.
Process: 1. the scallop gut, head and tail, scraping the scales and wash and cut into 5 cm long segments, and then with ginger, pepper, dashi powder, salt marinade a little bit, starch water hanging slurry;
dry fried scallop
2. pot of vegetable oil hot, the scallop segments out, one by one into the frying pan, slow fire frying until both sides of the golden, fish out of the disk, ready to serve;
3, like salt and pepper in the plate put some salt and pepper dipped to eat is a different flavor.
Tips: 50 grams of vegetable oil in the raw materials is the actual amount of consumption, because there is the process of deep-frying, you need to prepare about 300 grams of vegetable oil.
Ingredients: 2 scallop.
Ingredients: green onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper, flour.
Process:
1, scallops clean, remove the head and tail to remove the viscera;
2, and then cut into pieces of uniform length, into the onion, ginger and garlic, cooking wine, soy sauce, salt, sprinkle a little pepper and pepper, turn well and then marinate for 25-30 minutes;
3, the surface of the marinated scallops wrapped in a thin layer of flour;
3, the surface of the marinated scallops wrapped a layer of flour;
4, the surface of the scallops wrapped a layer of flour;
4, the surface of the scallops wrapped a layer of flour.
4. Heat a frying pan, pour in cooking oil and add the scallops when the oil is 60 to 70 percent hot. Do not rush to turn over, to be slightly shaped after turning and then fried;
5, medium-low heat will be fried until both sides of the scallops golden brown when fishing, put on kitchen paper to absorb excess oil;
6, plate can be, can also continue to make sweet and sour or braised scallops. Please click to enter the picture description
Main ingredients: 500 grams of scallops.
Accessories: flour, eggs, green onions, ginger, refined salt, cooking wine.
Process:
1, wash the viscera of the scallop fish, cut off the head and tail tip, cut into segments;
2, pour some cooking wine (a little bit more does not matter), scallion whites cut into segments and put in, and then put some ginger, less salt. Stir well;
3, with flour, eggs and water and a little salt into a sauce, and then give the surface of the scallops a layer, into the pan deep-fried.
Tips: marinade, after fully absorbed the seasoning, dry a little (dry until the surface of the liquid is not), this is very important, if not dry, deep frying will affect the molding.
Practice four
1, scallops chopped head and tail, take out the viscera, cut into large pieces.
2, take a small pot, put some cooking wine, soy sauce, pepper, salt, sugar, monosodium glutamate (MSG), stir with your hands, so that the sugar and salt are melted, and then put the scallops into the mix evenly, put more than 30 minutes, you can also put some chili noodles into it.
3, the pot of oil, burned to about four or five percent hot, take a plate, put dry starch inside, scallops over to dip full of dry starch, put the frying pan until the whole body of the golden brown on the good.