炊き込みご飯（とうもろこしの炊き込みご飯）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 55minutes
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Spring rolls (bacon shiso cheese spring rolls) | Miki Mama Channel's recipe transcription
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Ingredients
- Spring roll skin : 10 sheets
- Shiso : 1-2 sheets
- bacon : 1/2 large
- sliced cheese : 1/2 sheet
Time required
15minutes
Procedure
-
1)
Roll the ingredients
00:25
Put the perilla, bacon, and sliced cheese on top of the spring rolls and roll them.
Apply water to the skin at the end of the roll and stop.
In the same way, roll the others to make a total of 10 pieces. -
2)
Fried
00:58
Wrap 1 in a 26 cm frying pan, line up 3-4 pieces apart, with the end facing down, and heat over high heat.
Add salad oil (2 to 3 tablespoons), and when the oil is warm, reduce the heat to medium heat and fry for about 4 minutes. -
3)
Bake inside out
02:08
When it becomes brown, turn it over and fry for another 4 minutes.
Take it out on kitchen paper and drain it.
Point
・ If you bake in a frying pan while rolling spring rolls, the time will be shortened.
・ If you start baking with the spring rolls closed, you can prevent them from rewinding or losing their shape.
・ If you put shiso, bacon, and sliced cheese on the skin of spring rolls in that order, the shiso will turn up and look beautiful.
・ Add when the oil is low. The point is to fry it in a large amount of oil and bake it fragrantly.
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