Scallops have a very high nutritional value and a very delicious taste, and are on a par with sea cucumbers and abalone, and are listed as the three treasures in seafood, which is a very popular shellfish food.
Scallops contain a variety of essential nutrients for the human body, such as a variety of amino acids, such as aminoacetic acid, alanine and glutamic acid, but it is also rich in nucleic acids, such as hypoxynide, amino acid by-products, such as bovine yolk phosphoric acid, a variety of minerals, such as calcium and zinc.
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Ingredients: scalloped diced
Accessories: flour, eggs
Seasoning: green onion, minced ginger, soybean oil, jam, pepper noodles, salt
Directions: Blanch the diced scallops, drain, add green onion, minced ginger, pepper noodles, sauce, salt, "five flavors" cooked soybean oil, mix evenly, and put on the table to taste. Then beat in the eggs, add a little flour and stir into a sticky paste. The raw soybean oil is boiled to eight ripe before it can be cooked. You can use chopsticks to grasp a single grain under the pan, and then fry it into a yellow and clear color. If fried to a scorched color, the scallops will grow old.
Soft fried scallops, crispy and soft on the outside, pale golden brown and tender scallop meat, are a delicacy that is crispy on the outside and tender on the inside.