(Simple Home Meal) Cockle Yellow Rose Flower
Because of my family who like cockles, cockles are always waiting in the freezer.Today, I made cockle egg bags that are like colorful and pretty yellow roses.It's a nutritious cockle, so it's good as a meal, but it's also good for a family outing or a son's snack.
3 serving
Within 60 minutes
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Ingredients
  • cockle
    1cup
  • salted clay
    1/2cup
  • Spinach
    16~18ea
  • egg
    5ea
  • Flour
    2TS
  • onion
    1/2ea
  • Garlic
    3ea
  • leek
    1/2ea
  • Water
    6TS
  • instant rice
    1bowl
  • olive oil
    suitably
  • cooking wine
    2TS
  • thick soy sauce
    1TS
  • plum extract
    1TS
  • crushed garlic
    1TS
  • Sesame oil
    1TS
  • sesame salt
    1TS
  • the liquid of tuna
    1/2ts
  • Salt
    little
Cooking Steps
STEP 1/16
*Rinse cockles several times to remove impurities and steam them (without pouring water into the pot).
*If cockles open, peel and rinse with water to remove foreign substances.
STEP 2/16
Please prepare salted tomatoes, too.
STEP 3/16
Drain 1 cup of cockles and mix in sauce. *(1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of plum extract, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame salt, 1/2 teaspoon of tuna liquid)
STEP 4/16
Wash the salt from the salted clay thoroughly, soak it in water for about 20 minutes, drain it completely, then chop it and dry it with a kitchen towel.
STEP 5/16
Chop the onion, green onion, garlic, and red pepper.
STEP 6/16
Beat in 5 eggs, 6 tablespoons of water, 2 tablespoons of flour, 1 tablespoons of fine salt, and place on a sieve.
STEP 7/16
Grease the pan with olive oil, wipe the pan with a kitchen towel, then add egg water and cook evenly.(Medium or low heat)
*(According to taste of 11/2 tablespoons, 2 tablespoons, and 3 tablespoons)
STEP 8/16
Put olive oil in a preheated wok, stir-fry onions, green onions, and garlic (about 3 to 4 minutes)
STEP 9/16
After adding the tots and mixing
STEP 10/16
Add rice and red pepper cockles and stir-fry.
STEP 11/16
Put fried rice on top of egg garnish and make it into a lucky bag
STEP 12/16
Please tie me up with blanched spinach.
STEP 13/16
I added 1 tablespoon of egg water, 2 tablespoon, and 3 tablespoon and made it by frying 3 types of egg.
STEP 14/16
It's made of 1 tablespoon of cute little egg water.
STEP 15/16
It's 2 tablespoons of garnish.
STEP 16/16
It's a big, colorful rose-like three-taspoon eggplant.
*I used my own method of boiling cockles easily, not with a lot of water in them. *Put clean cockles in a pot, steam them without pouring water, peel them, and rinse them slightly in water to remove foreign substances. *The cockles are still chewy and delicious. *You can eat delicious cockles all year round if you boil and freeze a lot of cockles during the season and defrost them whenever you need them. *If the edge of the eggplant rises when you fry it in the pan, turn it upside down and plug it in 1 to 2 seconds later to make it yellowish without burning
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