Kkomak-jeon, Pan-fried Battered Cockles, 香煎血蚶, 香煎泥蚶, ハイガイのチヂミ, 꼬막전 Leave a comment

Parboiled and shucked cockles mixed with beaten eggs, flour, and vegetables and pan-fried. This dish is a local specialty of South Jeolla Province, which is a major cockle producer.

血蚶用开水焯一下,加入鸡蛋、面粉、蔬菜搅拌均匀,倒入烧热的平底锅中用油煎即可。血蚶煎饼是盛产泥蚶的全罗南道的特色美食。

用熱水焯好的泥蚶裡放入雞蛋、麵粉和蔬菜攪勻,然後鍋裡倒點油煎成餅。這道菜是盛產泥蚶的全羅南道地方美食。

湯がいたハイガイに卵、小麦粉、野菜を加えてフライパンで焼いたもの。ハイガイの主な生産地である全羅南道の郷土料理。

Leave a Reply

< Back
There are no products in your cart.
Product total: 0.00$
Pay now
0
0 items in your cart - 0.00$
Pay now
0