I'm a big fan of fish, I remember when I was a kid every time I went home for New Year's Eve, my grandma would fry the scallops for us to eat, no matter if it's a grown-up or a kid, it's all fun and games. Because scallops are rich in vitamins and proteins, but also contains iron, phosphorus, calcium and other nutrients, eat more can also give the body supplemental nutrition, finally know why grandma always give us fried scallops.

Grandma's cooking skill is high, when she was young, she used to open a restaurant, and now she is old and can't do it anymore, so she closed the restaurant. So she stayed at home and made all kinds of delicious food for us to eat every day, but my favorite is grandma's fried scallops, which are burnt on the outside and tender on the inside, and the texture is just right.

I myself fried out of the scallops is always not good, a while ago I just happened to learn how to fry scallops with my grandmother, my grandmother personally cook to teach me, see only suddenly realized, the original fried scallops, can not be wrapped in starch, and can not use flour. So please come together to learn the really right way to do it!

Fresh scallops, scallions, ginger, garlic, cooking wine, pepper, pepper, flour, cooking salt.

Scallop handling. Buy fresh scallops, choose the thicker meat. Wash the scallop fish, when washing, pay special attention to the black membrane in the belly of the scallop fish, remember to take it off, because it will affect the fishy flavor of the fish. After washing, you can gently cut a knife on both sides of the scallop, and then cut into the right size of the scallop segments. Or if you don't like the hassle, you can just buy the scallop segments and clean them.

Drain the scallops into a large bowl or basin, pour in the appropriate amount of wine, salt, onion, ginger, garlic, pepper, pepper, etc. to mix, wear good gloves, you can put the scallops into the sauce, the first scallops to each part of the water sauce, and then marinate, the time is half an hour or more, so that it will be more flavorful.

This is a very critical step, before I always in this step wrong, can not use the starch paste can not be used batter, just marinated scallops out of the juice, and then set to the plate, and then use the mesh sieve sprinkled with a layer of flour on it, just a thin layer of flour Oh, so that the scallops of the nutrients will not be easy to lose. Remember not too thick, the flour wrapped too thick, it may stick to the pan, the inside of the scallop meat may not be fried flavor, eating may be only crispy flour rather than scallop meat.

To the pot pour the right amount of oil, it is best to use a non-stick pan, until the oil temperature rises to six hot when you can under the scallop, deep-fried to both sides of the golden cut scallop stereotypes can be fished out, the excess oil drained, continue to heat the oil, the heat to seventy percent of the heat and then again under the pot frying thirty seconds or so can be out of the pot. Partners must pay attention to Oh, fried scallops must be fried twice to be more fragrant and crispy.

The most important thing to fry scallops is to sprinkle a thin layer of flour on the surface of the scallops, and then fry in the pot, frying, pay attention to control the temperature of the oil, can not be fried scorched. As long as you follow the above detailed steps to do, the fried scallops will be crispy and tender, nutritious, both adults and children and the elderly love to eat!