High protein content with meat, nutritious and good digestion and absorption, are much loved a meat and fish. There are many ways to eat scallops, my favorite fried, very simple and delicious, crispy skin, tender fish, whether it is a dish or as a snack, are very gluttonous and hungry. Scallops are tender and not easy to pan fry. If you are not careful, the skin will stick to the pan and break. Below and the guys to share the method of frying fish, no matter what fish frying, direct into the pot "waste", remember to keep these 3 points, the fish is not fishy not broken skin! Detailed method to share with you, like friends quickly try it!
five spice scallop main material: scallop two. Seasoning: cooking oil moderate; salt moderate; cornstarch moderate; thirteen spices moderate; rice wine moderate.The first step: take out the scallop to unfreeze, cut off the top of the head and dorsal fins, and then cut open the scallop's abdominal cavity, get rid of the internal organs, under the fluidity of the cold water, rubbing off the abdominal cavity of the black mucous membrane and the blood in the bones of the fish, which are all the fishy taste of the origin of these two items. And the silver scale of the scallop, is the essence of the nutritional value of the scallop belongs to, this layer of silver scale is very beneficial to the health, so the solution of the scallop, as far as possible to save the silver scale.
Step two: drain the clean scallops, add the appropriate amount of rice wine, thirteen spices, salt and toss, marinate for 10min.
Step three: give scallops evenly coated with a layer of cornstarch, and then shake off the unnecessary powder, and put aside to prepare. This is the first key to frying the fish without sticking to the pan or breaking the skin.
The fourth step: the pot into the appropriate amount of oil, do not rush to put the fish into the pot, add a little salt can prevent sticking, and wait for the temperature to burn to seven or eight percent hot, and then put in the fish. This is the second key to frying fish without sticking to the pan or breaking the skin.
Step 5: Gradually put in the scallops, open the fire frying, do not put too much at first to prevent sticking. Step 6: when frying fish, do not rush to turn over, end out of the pan shaking a little, scallops can roll and then turn over, again WenHuo fried. This is the third key to frying fish without sticking to the pan or breaking the skin. When the fish is golden brown on both sides, just rise to the pan and garnish.
Fried scallops can be eaten directly or cut into small pieces to make stewed scallops or sugar-cooled scallops. It's an essential dish for the Chinese New Year festivities, so you don't need to be busy to prepare it in advance, and you can serve it when it's warmed up. Today **** enjoy the five spice scallops method, everyone like it? There are many other ways to fry fish, welcome to fill in!