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揚げ物（春巻き）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

春巻きの皮 : 8枚
豚ひき肉 : 150g
bambooshoot : 100g
春雨 : 30g
にんじん : 60g
shiitake mushroom : 2枚
しょうが : 5g
塩こしょう : 適量
(A) Potato starch : 小さじ1
(A)Water : 大さじ1
(B) Alcohol : 大さじ1
(B)Mirin : 大さじ1
(B) Sugar : 大さじ1/2
(C) Soy sauce : 大さじ1
(C)Oyster sauce : 小さじ1
(C) Chicken soup base : 小さじ1
(C)椎茸の戻し汁 : 大さじ3
(D)Water : 大さじ1
(D) Light flour : 大さじ1
ごま油 : 小さじ1/2
油 : 適量

Time required

25minutes

Procedure

1) Rehydrate the dried shiitake mushrooms 02:17
Fill a bowl with about 100ml of lukewarm water (not listed) and soak the shiitake mushrooms.
Cover with plastic wrap and heat in the microwave at 600W for 3 minutes and set aside.
2) Preparation of vermicelli 03:14
Place the vermicelli in a heat-resistant container and add water (not listed).
Cover with plastic wrap and heat in a 600W microwave for 3 minutes.
Drain and remove from heat.
3) cut the ingredients 04:08
Peel the carrots and cut them into thin pieces.
Finely chop the ginger.
Remove the stems from the shiitake mushrooms and cut them into thin pieces.
Cut 2 into 2-3 equal parts.
4) 水溶き片栗粉を作る 05:50
容器に(A)を入れ、よく混ぜる。
5) Bake the ingredients 06:09
Add sesame oil to a frying pan and heat over medium heat.
Fry the ginger until fragrant.
Add carrots and fry.
Add ground pork, add salt and pepper, and stir.
Add bamboo shoots and shiitake mushrooms and stir-fry.
Add vermicelli and stir-fry.
Add (B) and mix. Add (C) and mix.
Turn off the heat and mix quickly.
Heat over medium heat, stir-fry for 1 minute, and transfer to a baking tray.
Cover with plastic wrap and remove from heat.
6) wrap the ingredients 09:26
Add (D) to the container and mix.
Prepare a spring roll wrapper, place the ingredients on the front, wrap it, and apply (D) at the end of the roll.
7) 揚げる 11:02
フライパンに油を入れ、火にかける。
7を入れてきつね色になるまで、3～4分揚げる。
油を切って、お皿に盛り付けて完成。

Point

・You can use ground pork or ground chicken if you like.
・For the bamboo shoots, use thinly sliced boiled bamboo shoots.
・Use dried shiitake mushrooms and reserve 3 tablespoons of the shiitake mushroom juice.
・For step 2, add water (not listed) until the vermicelli is soaked.
・When wrapping in step 2, create one entrance and exit for air.
・After heating the vermicelli in step 2, if it is still hard, increase the heating time. Since it is stir-fried, it should be a little firmer.
・When cutting the carrots in step 3, cut them into thin slices, then stack them into thin slices.
・When cutting the shiitake mushrooms in step 3, squeeze out the moisture before cutting.
・After adding the ground pork in step 5, loosen it.
・After adding the bamboo shoots and shiitake mushrooms from step 5, stir-fry for about 30 seconds, then add the vermicelli.
・In step 5, add the vermicelli and fry for 1 minute.
・After adding (B) in step 5, stir-fry for about 30 seconds, then add (C) and the shiitake mushroom soup.
・After transferring to the vat in step 5, spread it out.
・The side of the spring roll that is smooth to the touch is the front, so place the smooth side down. Make sure the corner is facing you.
・When adding the oil in step 7, add it to about 1cm from the bottom of the frying pan and heat it to 170℃.
・For step 7, add the spring rolls and fry for 1 minute, then flip and fry for 1 minute. After that, continue frying while checking the color.