Chinese Lu cuisine: soft fried scallops

Soft fried scallops

Soft fried fresh scallops, fresh scallops are a kind of seafood with high nutritional value and extremely fresh taste. After soft frying, the dish is outside

Soft and tender, golden in color, salty, fresh and fragrant.

【Raw Materials】

250 g of fresh scallops, 15 g of soy sauce, 1 g of monosodium glutamate, 2 egg whites, 1000 g of peanut oil (about 75 g), 4 g of refined salt, 5 g of sake, 50 g of clear soup, 80 g of wet starch.

【Method】

1. Preparation: Put the fresh shellfish into a bowl, add 10 grams of salt, soy sauce, 3 grams of rice wine, 0.5 grams of monosodium glutamate and marinate well; egg white, wet starch and stir into a paste; clear soup, soy sauce. Rice wine and MSG are set aside for juice.

2. Cooking: Put the stir-fry spoon on medium heat, add peanut oil, burn until it is 50% hot, put the fresh shellfish in the paste and grasp it evenly, put it into the spoon piece by piece, fish it out when it is fried until it is eighty ripe, and when the oil is burned to 80% hot, put the fresh shellfish into the oil, fry it until golden brown, decant the oil, then cook it into the juice, turn it upside down a few times, and put it on the plate.

When eating, you can bring pepper salt and dip as needed.