Gu Yu, which means "rain to produce a hundred grains", is the last festival of spring, after the valley rain, summer is coming! This does not mean that the weather is completely warmer, before and after the valley rain, the temperature in the morning and evening is still very low, you should pay attention to keep warm, then the spleen and stomach of the human body are gradually exuberant, digestion and absorption are in a good state, at this time is a great opportunity to nourish the body!
In addition to eating more seasonal fruits and vegetables, there is another kind of seafood that must be eaten, that is, scallops, the scallops at this time are the fattest, whether it is boiled or fried to eat is very good. The nutritional value of scallops is very rich, and the calcium content per 100 grams of scallop meat is nearly 150 micrograms, which is 15 times more than beef, so it is especially suitable for children!
Scallop meat is more extensive, you can use chili to fry to eat, you can also add a few eggs to make soup, and even can be made into a filling, no matter how you eat, it is very delicious! However, today Xiao Jane teaches you a different approach, hang up a little paste and fry it, fry the scallop meat on the outside and tender on the inside, crispy and delicious, and nutritious, let's take a look at the detailed method!
Ingredients required: diced scallops, green onion and ginger, cooking wine, salt, eggs, starch, flour, baking powder, cooking oil.
Method, 1: Buy back the scallops, turn in water to wash several times, control the dry water, and then add green onion and ginger slices, cooking wine, salt, grasp well, marinate for 30 minutes, remove the fishy taste at the same time, but also into the bottom taste.
2) First of all, mix a batter, flour with starch, baking powder, eggs, water, cooking oil and stir well, a viscous paste, slightly thicker than yogurt.
3) Add a little more cooking oil to the wok and heat it to 60%, pour the scallops into the batter and stir well, then fry in the pan, the whole process takes about 2 minutes, until the surface of the paste is crispy, you can get out of the pan.
4: Fried scallops, can be eaten immediately, you can also sprinkle with some pepper salt or cumin noodles, chili noodles, are very good.
Chef Tips:
1: Buy back the scallops, must be repeatedly cleaned several times and then pickled, if you buy back after a moment and a half will not want to do, then do not clean, directly into the refrigerator frozen, save for about 3 days is no problem!
2: The time of marinating should not be too short, otherwise it will not taste at all, you can also add some pepper into it, stir well and marinate it.
3: The preparation of the batter must be slightly thicker, and strive to make each scallop meat stick to the batter, so that the taste is more crisp and tender.
4: When frying, the oil temperature should be higher, the scallop diced can be set immediately after the pan, and there is a point, the scallop diced do not stir immediately after the pan, after its finalization, and then slowly stir, so as to prevent the paste.
In the spring, in our family, this dish is made once every three to five, not only adults love to eat, but even picky eaters are very fond of, nutritious and calcium supplements. Not to mention the price is not expensive, I bought this is 25 yuan a pound, very fresh, whether it is fried to eat or fried to eat is very good, can also be used to make soup, it is quite fresh, the method is not troublesome, there is time you also try it...
Well, today's food article is shared here, the detailed method you got it? If you have any dishes that you don't understand, or want to learn, you can pay attention to Jane, private message to us, or leave a message in the comment area, Jane and you to discuss! Thanks for reading, thanks for having you, we'll see you next time...
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