STEP 1/15
I prepared HACCP tofu and the rest of the ingredients
STEP 2/15
Blanch canned ham in boiling water
Remove any additives or oils
STEP 3/15
Cut the ham into long pieces that are about the thickness of your fingers
STEP 4/15
Cut the tofu into the same size as the ham
You don't need to season it with a kitchen towel
Press it down and remove the moisture
STEP 5/15
Put a thin layer of flour on the ham and tofu
STEP 6/15
Make a checkered shape by crossing tofu and ham
STEP 7/15
Add 1 spoon of cooking wine and put the paste in egg water and coat it with egg clothes
STEP 8/15
Put some cooking oil in a heated frying pan
Grill it slowly on low heat
STEP 9/15
Bake until the four sides are golden brown
STEP 10/15
Please cool off your father's hamdubujeon
STEP 11/15
Cut it into bite-sized pieces
STEP 12/15
Put it back in egg water and coat it with egg clothes
STEP 13/15
Put some cooking oil on the heated pan
Put it on top and cook it one more time
STEP 14/15
It's grilled once, so if you grill it a little bit, the mosaic hamdubujeon is complete!
STEP 15/15
happy just by looking at it
It's a soft mosaic ham tofu jeon
When tofu and ham meet together, the salty taste decreases
It's not salty at all and the seasoning is just right, so you don't have to dip it in soy sauce
https://blog.naver.com/loveshine707/222514255384
https://www.instagram.com/p/CUK0pePBj9n/