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豚肉とピーマンの春巻き|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

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動画数
1,426本

材料

  • chopped pork belly : 200g
  • (A) salt and pepper : 2 knobs
  • (A) Soy sauce : 小さじ1
  • (A) cooking sake : 1 tablespoon
  • 片栗粉 : 小さじ1と1/2
  • ピーマン : 3個
  • (B) Oyster sauce : 大さじ1
  • (B)料理酒 : 大さじ1
  • (B) Chicken stock base : 小さじ1
  • (B) sugar : 大さじ1/2
  • (B) grated ginger : 小さじ1/2
  • (B) water : 小さじ1
  • サラダ油 : 適量
  • たけのこの水煮 : 60g
  • 塩コショウ : 適量
  • (C) soft flour : 小さじ2
  • (C) water : 小さじ2
  • 春巻きの皮 : 10枚
  • 揚げ油 : Appropriate amount (about 1 cm high in a frying pan)

所要時間

30分

手順

  1. 1) do the preparation 01:43

    Cut the sliced pork belly into 2-3 cm wide pieces.
    Put the chopped pork belly and (A) in a bowl and mix well.
    Add more potato starch.
    Cut the peppers into strips.
    Mix seasoning (B) and make sauce.

  2. 2) bake ingredients 03:49

    Pour salad oil into a frying pan.
    Stir-fry the sliced pork belly over medium heat.
    Add the boiled green peppers and bamboo shoots and fry.
    When the bell peppers have softened, pour in the mixed (B) and stir-fry.
    When thickened, season with salt and pepper.
    Remove the ingredients from the frying pan and remove the rough heat.

  3. 3) wrap the ingredients 05:27

    Mix (C) to make spring roll paste.
    Wrap the ingredients with the spring roll skin so that the thickness is less than 1 cm.
    Apply glue to the end of the roll.

  4. 4) fry spring rolls 06:38

    フライパンに油を注ぎ、170〜180度まで温める。
    春巻きをフライパンに入れる。
    両面に焼色がつくまで揚げる。

  5. 5) 盛り付ける 07:42

    Drain oil from spring rolls.
    Arrange on a plate and complete.

Point

・You can easily remove the stem of the green pepper by pressing it with your finger.
・When cutting bell peppers, it is easier to cut if you hold them flat with your hand.
・Because oyster sauce tends to clump together, dissolve it well with cooking sake.
・When stir-frying the sliced pork belly, it will thicken evenly if you stir-fry while loosening.
・By making the thickness of the spring roll about 1cm, it will be fried.
・Apply glue to the end of the spring roll to prevent it from falling apart.

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