There are a lot of ways to do fish, you can steam, you can braise, you can stew, you can fry, so many ways to eat fried more popular, crispy texture, eat into the mouth especially enjoy. The deep-fried scallop is very attractive, every time I basically choose scallop to deep-fry fish, the family especially love to eat.

Generally, when cooking scallops, we will choose to deep-fry them to eat, easy to do, crispy and delicious. However, many friends feel that they can not do a good job of deep-frying scallops, and often eat after deep-frying is not crispy, it is easy to soften, so how to do deep-frying scallops crispy?

Trick 1: scallops themselves clean

Fish have a fishy flavor, not to mention the frozen scallops, if you do not carefully deal with the fishy taste is not good. Buy scallop is recommended to buy a whole, so that more some, buy home, the scallop stomach cut open, will be inside the viscera removed, there are also attached to the fish belly of the black membrane is also removed, the black membrane is often overlooked, it is actually the largest fishy, to patiently remove as well.

But also on the scallop blood wash, these are with the fishy flavor, and the scallop surface of the silver film do not have to care about, rinse it can be, some people are not clear, always have to use a knife to scrape clean, so not only hard work, but also the loss of nutrients, so it is not recommended to deal with the silver film.

Trick 2: scallops to put the right material marinade

Scallops washed and chopped into small pieces, put in a clean pot, add the right amount of white wine, hand mix a few times, white wine can be very good to remove the fishy flavor, and then put some shredded ginger, scallions, pepper, deodorization and aroma, and also some salt to increase the flavor, mix well, marinade! A period of time, if the scallops cut mouth, marinate for half an hour, if not cut mouth, more marinate for a period of time, scallops tasted delicious.

When marinating scallops, these ingredients are enough, including white wine, ginger, scallions, salt is essential.

Tip 3: Coat the scallops with the right powder

Some people fry scallops before the scallops will be coated with batter, and some people will be coated with scallops on the egg, in fact, there is not so much trouble, the best way to do it, the surface of the scallops directly coated with dry powder on the surface of the scallops is good, it's both easy and very tasty.

But is it better to use flour or starch? It is recommended to use starch to coat the surface of the scallops with a thin layer of corn starch, so that the fried scallops are very crispy and delicious, while the scallops fried with flour, the texture is a little soft, not crispy.

Tip 4: deep-fried scallop fire control

Some people deep-fried scallop open small fire, afraid of accidentally deep-fried, although this is done cautiously some, but due to the frying time is too long, the scallop not only absorbs more oil, but also not enough crunchy, more difficult to eat, and some people deep-fried scallop in cold oil into the pot, which is wrapped in scallop on the surface of the powder is easy to take off, fried after not good. The first thing you need to do is to get rid of the powder on the surface of the scallops, and it will not taste good after frying.

To do so, first to the pot add enough cooking oil, heat to fifty percent of the heat, open medium-high heat, the scallops into the pot, until the surface of the scallops have been shaped, and then go to turn, fried to the degree of crispy fish out of the oil control.

Wait until all the scallops are fried, and then the oil temperature is heated to 70% hot, the scallops into the pan quickly fried. When you are deep-frying, you should pay attention to: not more than 20 seconds, long time is easy to scorch, affecting the taste, and not too hot oil temperature to put in the frying, so that the deep-frying is completely ineffective, but also to absorb a lot of oil.

The above 4 tips to keep in mind:1, the fish itself to remove the fishy flavor, so as to ensure that the fish without fishy taste; 2, marinated when put on the right material, so as to ensure that the fish is delicious and delicious; 3, the fish is not wrapped in batter not wrapped in eggs, directly wrapped in dry powder, so that the fried fish is more crunchy; 4, the fire control is good, the fish is fried outside of the crispy and tender, do not absorb oil.