Egg
It's called peacock egg because when you cut it in half, it resembles the pattern of a peacock with its wings spread. You can enjoy a variety of textures with the fish cake, bacon, and egg. It's also good as a side dish for your lunch box. By the way, this recipe is a nostalgic one that I've been eating since my grandfather's time when I was a child
How to make it
1
Place the hanpen in a plastic bag and pound and knead until it loses its shape
2
Spread 4 slices of bacon on top and coat with flour
3
Place the mashed hanpen on top of [2]. (At this point, leave one chunk of hanpen aside.)
4
Place one quail egg on top of the (3) and roll it up
5
Once you've finished rolling, stuff the remaining hanpen into the hollows on the left and right sides and put the lid on
6
Coat the whole with potato starch and deep fry in hot oil until golden brown. Cut in half and enjoy
material
-
- Hangpen
- 1 piece
-
- bacon
- 4 sheets
-
- Boiled quail eggs
- 4 pieces
-
- cake flour
- Appropriate amount
-
- potato starch
- Appropriate amount
[PR]
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