かき揚げ（ちくわと大葉のかき揚げ）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 15minutes
揚げ物（春菊とチーズの春巻き）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- Shungiku : 80g
- ピザ用チーズ : 60g
- 春巻きの皮 : 3枚
- 水溶き小麦粉 : 適量
- 揚げ油 : 適量
- ポン酢 : Appropriate amount
Time required
15minutes
Procedure
-
1)
prepare the food
00:49
Cut the garland chrysanthemum into 2cm wide pieces.
Spread the spring roll wrapper and place the chrysanthemum and cheese on top.
Fold both ends of the spring roll wrapper and roll it up.
At the end of the roll, apply water-soluble flour to seal the skin. -
2)
fry
01:52
Heat oil in a frying pan, add spring rolls and fry over medium-low heat.
Fry until golden brown, turning halfway through.
Once fried, transfer to a vat and drain the oil. -
3)
Serve
02:31
Place parchment paper on a cutting board and cut diagonally so the cross section is visible.
Place on a plate and add ponzu sauce to complete.
Point
・The stems of shrugiku are difficult to cook compared to the leaves, so slicing them thinly will allow them to cook evenly.
・If the spring roll skin is dry and difficult to wrap, cover it with a damp kitchen towel and leave it for a while to make it easier to wrap.
・Be careful not to add too many ingredients as the skin will tear during frying.
・Shungiku goes well with oil and is recommended for deep-frying.
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