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春巻き（生姜春巻き）｜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

spring roll skin : 10 sheets
生姜 : 100g
豚バラ薄切り肉 : 130g
長ネギ : 1本
大葉 : 10枚
(A)醤油 : 小さじ2
(A)みりん : 小さじ2
(A)おろしニンニク : 小さじ1/2
(A)ごま油 : 大さじ1/2
胡椒 : 適量
薄力粉 : 小さじ2
水 : 小さじ2
揚げ油 : 適量

Time required

45minutes

Procedure

1) Prepare the thinly sliced pork belly 01:53
Cut the thinly sliced pork belly into 4 equal pieces, spread them out and sprinkle pepper on one side.
Add (A) to a bowl and mix.
Add thinly sliced pork belly, mix well and marinate for 10 minutes.
2) Prepare the ingredients 03:00
Scrape off the ginger skin with a spoon.
Cut into 5mm-wide thin slices; then cut into 5mm-wide strips.
Cut off the root of the green onion, cut into 4cm wide pieces, and thinly slice.
Cut off the stems of the large leaves.
3) Season the ginger 04:52
Add ginger to 1 and mix gently.
4) 水溶き薄力粉を作る 05:15
小皿に水、薄力粉を入れよく混ぜる。
5) 巻く 05:32
春巻きの皮の角を手前にして広げ、手前に3、長ネギをのせてひと巻きし、両側の皮を内側に折りたたみ、ひと巻きし、大葉の裏面を下にして巻き終わりに挟んで巻き込む。
巻き終わりに4を塗り、巻き終わりを止める。
6) 揚げる 06:56
Add about 1.5cm of oil from the bottom of the frying pan and heat it to 160 degrees.
Add step 5 and fry for about 4 to 5 minutes on both sides.
Take it out and drain the oil for about 3 minutes.
7) 盛り付ける 08:50
6をお皿に盛り付けて完成。

Point

・You may use ginger peel.
・You can use whatever meat you like.
・Make each spring roll thin and about 10cm x 3cm thick.
・If there is a lot of water, the oil will splatter, so if there is a lot of water in Step 4, wipe it off with kitchen paper before rolling it up.
・As a guideline for the temperature of 160 degrees, insert chopsticks into the water until fine bubbles begin to gradually form from the tip of the chopsticks.
・In step 6, fry both sides, turning occasionally.