春巻き（ほうれん草春巻き）｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 20minutes
Fried carrot ｜ Ayano hayasaki's recipe transcription
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Ingredients
- water : 300g
- Soy sauce : 1/2 tbsp
- Kelp powder : 1 teaspoon (if you don't have kelp, you don't have to)
- Kuruma Fu : Four
- Cake flour : Appropriate amount
- water : Appropriate amount
- Bread crumbs : Appropriate amount
- White sesame : Appropriate amount
- Worcestershire sauce : Appropriate amount
- (Decoration) Cabbage : Appropriate amount
- (Decoration) Mandarin orange : Appropriate amount
Time required
60minutes
Procedure
-
1)
Put water, soy sauce, and kelp powder in a pan and heat.
00:08
Mix water, soy sauce, and kelp powder in a pan and heat. When it gets warm, remove it from the heat.
-
2)
Arrange the carrots on the bat, pour the warmed liquid, and return the carrots.
00:42
Arrange the carrots in a vat, pour in warm liquid, and put them back until they are soft.
-
3)
Cut the carrot and squeeze the water
01:00
Cut the carrot bun in half and squeeze the water lightly.
-
4)
Make batter
01:08
Make a batter when loosening the flour with the excess juice and water used to rehydrate the carrot.
-
5)
Add white sesame seeds to the bread crumbs
01:38
Put white sesame seeds in bread crumbs and mix them with chopsticks.
-
6)
Add the batter to the batter, add the bread crumbs with white sesame seeds, and fry until golden brown.
01:53
Dip the batter in the batter, add bread crumbs and white sesame seeds, and fry in oil heated to 180 degrees until it becomes golden brown.
Point
・ When fried carrot fu, which is said to have the closest texture to meat, it transforms into a crispy outside and juicy and satisfying side dish like cutlet.
・ If you rehydrate the carrot fu with water and fry it, it will become juicy, so make sure that it is properly softened before making it.
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