Some people love to wrap scallops in egg wash when frying them, but some people say it's wrong, what do you think in the end?

Scallop is often appear in the ordinary people on the table of a kind of fish, the price is low, the taste is tender, the use of value is rich, the scallop can withstand a variety of cooking, made into a variety of delicious food, but the scallop number of the most common practice is to pan fry, pan frying scallop is a very common one, the scallop will be cut into segments, put into the pot frying, which will prompt the scallop's skin more and more crunchy, and the meat The meat is tender and smooth, very delicious, and very popular with everyone.

We all know that the skin of the fish is rich in nutrients, so the skin can not be damaged, and many people fried scallops, very easy to fish skin to break, and then can not let the body properly absorb nutrients, naturally, some people will want to think of a variety of ways to keep the skin of the fish is intact, but it is likely that the effect is not very good, do not have to worry about it, the next side of the scallop frying approach will be shared with you in detail. I will share with you in detail, this approach or a chef friend taught me, very practical, I believe you can learn after reading, to make the caramelized inside tender, nutritious fried scallops, the next we learn together.

Spare ingredients: 500 grams of scallop, beer sprinkler 1 listen, ginger and garlic appropriate, anise 2, garlic 5 cloves, soy sauce half a tablespoon, tapioca starch appropriate, white pepper appropriate, rice wine appropriate, a small amount of sugar;

The first step, will be prepared to clean up the scallop neat and tidy, chopped into segments, put into the glass containers, and then add salt and rice wine, take a hand push to hold! Rub well, marinate for 30 minutes;

The second step, time is almost after the marinated scallops wrapped in a very thin layer of dry starch, successively do all the;

The third step, frying pan cleaned neat, with a piece of ginger in the bottom pan rubbed once, into the cooking oil, will be wrapped in tapioca starch scallops into the pan in the middle of the gradual frying;

The fourth step, the frying time, pay attention to the can not use a frying spoon to turn over in a hurry, can shake the pot to promote its non-stick pan, until one side of the stereotypes;

The fifth step, turn over and continue to fry, to be browned on both sides, it can be served, frying pan on the bright oil, put ginger, garlic and garlic oil burst out, and then put in a small amount of oil to make it more convenient for you to use the frying pan, and then put in a small amount of oil to make it more convenient. Anise and garlic oil burst out of the aroma;

Sixth step, put the fried scallops, pour beer sprinkles, plus salt. Soy sauce and sugar seasoning, high heat boil, turn to low heat;

Step 7, about 10 minutes, the scallops enough into the flavor, turn to low heat will be soup thick, you can remove the fire out to enjoy.

1. clean up the scallop, pay attention to be sure to remove a layer of black mucous membrane in the belly, due to this layer of black mucous membrane is very fishy, if you do not go to neat, the taste will be affected by a very big, fried scallop, many people will choose to wrap the egg liquid, in fact, is also a big mistake, the big chef is to use the dry starch to desize the dry starch wrapped in a layer of dry starch to ensure that the skin of the fish is very good! will not be broken, the fish will eat more and more tender and delicious.

2. Frying scallops, to fish skin is not broken, this step is considered important, into the pot before, first use the ginger slice rubbed once the bottom of the pot, ginger juice will be transformed into a layer of isolation film, that will save the fish skin to the situation, there will not be sticky pot, so this step is done, scallop skin will not be broken, the meat will continue to be more tender.