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揚げ物（春巻き）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

春巻きの皮 : 10枚
豚ミンチ : 90g
はるさめ : 40g
ニラ : 4～5本
シイタケ : 小4個
木綿豆腐 : 1丁
卵 : 1個
(A) Soy sauce : 大さじ1
(A) Alcohol : 大さじ1
(A)Oyster : 大さじ1
(A)Chicken bone : 大さじ1/2

Time required

20minutes

Procedure

1) make the ingredients 01:04
Boil hot water (not listed) and pour it into the bowl containing the vermicelli to rehydrate the vermicelli.
Finely mash the tofu on a frying pan and dry roast it to evaporate the moisture.
Dice the shiitake mushrooms, both caps and stems.
Cut the chives into 2cm wide pieces.
Place chives, shiitake mushrooms, and minced pork in a bowl, add (A), and mix well.
Drain the rehydrated vermicelli and cut it if it seems too long.
Add the roasted tofu and vermicelli to the bowl and mix well.
Finally, add the eggs and mix well to combine.
2) Wrap with spring roll wrapper 04:40
Place the ingredients from step 1 a little below the center of the spring roll wrapper and roll it from the front to the other side.
Twist the ends like a candy.
Make the remaining 9 pieces in the same way.
3) fry 06:10
Pour oil (not listed) into a frying pan and heat to 165 degrees.
Put 2 in oil and fry until golden brown.
Drain the oil on kitchen paper and serve on a plate.

Point

-The order in which you add the eggs is important as it changes the taste. Adding it at the end and mixing well will combine all the flavors and increase the richness.
・It is important to dry-roast tofu to remove enough moisture.
・Roll the spring rolls carefully so as not to tear them.
・If the twisted part seems to come undone, hold it with chopsticks while frying.