How to make crispy and crispy dry-fried scallops, crispy and tender, children eat non-stop?

How to make crispy and crispy dry fried scallops, crispy and tender, the child ate non-stop?

Children's reunion dinner, dry fried scallops but a big dish. From small to large have not eaten tired, outside the restaurant to eat the highest number of points is the scallops, there will be time to do it yourself at home. As a result of frequent consumption of scallops, children eat good for nourishing the five organs. Scallop contains a lot of magnesium, the elderly eat good for the protection of the endocrine system and the prevention of hypertension, myocardial infarction and other cardiovascular diseases; dry-fried scallop golden crispy, meat texture delicious, small thorns is also very whole, more suitable for peeling is not easy to get stuck. If you have time, you can also dry-fry scallop production processed into crispy scallop

first step

dry-fry scallop main material: scallop 800g raw egg 2 110g wheat flour 20g tapioca starch 15g auxiliary materials: edible salt 3g white pepper 2g rice wine 10ml onion 5g ginger 5g cooking oil 400ml mineral water 200ml processing technology:

first ready to do this The dish requires the main ingredients: scallops 800g, 2 raw eggs 110g, wheat flour 20g, tapioca starch 15g, ginger 5g, small scallions 5g will be strips of scallops cut the head and small tail tip, cut with scissors in the scallop abdominal cavity to eliminate the visceral organs.

Step 2

Clean and cut into striped bass segments. Ginger peeled and cut foam, small shallots cleaned and chopped. Then put the yellowtail and ginger and garlic together into the gourmet pot, add 10ml rice wine, 2g cooking salt and 2g white pepper after sufficient mixing, marinate for about 15 minutes, in the marinade link every once in a while with chopsticks will be the back of the fish, easy to let the scallop section soak more into the flavor.

Prepare the batter for the scallops in advance: flour, starch, raw egg and water. Pour the starch and flour into a bowl and mix with water and mix, then beat in two eggs and stir, add 1g of salt to make a batter before frying scallops reserved. After marinating the scallops will be a little fishy water, you need to throw away the marinade after the water, because through 15 minutes of marination, the water has been very fishy, not very easy to batter when wrapped in batter. Ensure that the fish body does not have to have too much water, as dry as possible is conducive to improve the texture of fried fish pieces.

The frying pan in the fire pot to the palms of the burning sensation, pour into the cooking oil 400ml, open go red extremely fast to raise the temperature. Marinated scallop segments one by one into the egg batter, to ensure that each section of scallop are set full of batter, shooting down the oil can be prepared in advance into the pan fried fish pieces. See the pan smoke, change to medium heat pile covered with batter scallop segments close to the edge of the pan, gradually slide into the hot pan.

Step 3

Medium heat will be the first scallop deep-fried to the shape of the fish, fish up, up and away from the red second frying fish pieces, talk about the scallop surface deep-fried to a golden brown, with chopsticks when you feel the body of the fish crunchy, you can be out of the pot. Crisp and tantalizing dry-fried scallop section can be solemn open to eat it.

Tips. When choosing scallops, pick as wide and thick scallops as possible; the brighter and more detailed the sphingolipids on the body, the fresher it will be, and the better it will taste when you eat it. Cleaned scallops marinated without too much salt, because the fish itself has salt. After marinating must be controlled to remove unnecessary fishy soup, too much water to fry out of the fish is not crisp.

Step 4

Keep the temperature in order to fry the scallops through the fried crisp. In the marinade and mixing and batter time have put salt, dish to eat when you can also according to taste with a dish of spicy. The above is the process of dry frying scallops, warmly welcome to fill, like you if you understand and leave a comment, your attention and evaluation is the driving force.