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春巻き|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • Spring roll skin : 10 sheets
  • たけのこ水煮(細切り) : 120g
  • キャベツ : 120g
  • 椎茸 : 50g
  • キクラゲ : 3g
  • 春雨 : 15g
  • 豚こま肉 : 100g
  • ラード : 大さじ1
  • 塩こしょう : 適量
  • (A)創味シャンタン : 小さじ1/2
  • (A)醤油 : 大さじ1
  • (A)オイスターソース : 大さじ1
  • (A)砂糖 : 小さじ1
  • (A)味の素 : 3振り
  • (A)黒こしょう : 適量
  • サラダ油 : 適量
  • (B)水 : 200ml
  • (B)酒 : 大さじ1
  • (B)ごま油 : 小さじ2
  • (B)片栗粉 : 大さじ1
  • (C)小麦粉 : 大さじ1
  • (C)水 : 大さじ1

Time required

45minutes

Procedure

  1. 1) Cut the ingredients 02:06

    Soak the wood ear and vermicelli in lukewarm water. Cut the cabbage into julienne and cut the shiitake mushrooms into thin slices. Finely chop the wood ear mushrooms and chop the pork meat. Divide the vermicelli into two equal parts.

  2. 2) 餡を作る 04:45

    Put the lard in a frying pan and heat it over high heat. Add pork meat, sprinkle with salt and pepper, and fry until browned. Add shredded bamboo shoots, cabbage, shiitake mushrooms, wood ear mushrooms, and vermicelli and fry to remove water. Add (A) and entangle the whole. Add (B) that has been combined separately and mix to thicken. Turn off the heat and transfer to a vat to cool.

  3. 3) 包む 08:26

    (C)の材料を混ぜ、のりを作る。春巻きの皮に餡を落とし、皮にのりをつけながら丁寧に包む。

  4. 4) 揚げる 10:53

    フライパンにサラダ油を入れ、弱めの中火で揚げ焼きにする。バットに上げ、粗熱が取れたら斜めに切り、皿に盛り付けて完成。

Point

・ A spring roll recipe with a good texture that is made faithfully to the basics.
-Ideal for snacks.
・ If you want more texture, you may increase the number of wood ear mushrooms. If you want to make it look even better, you can add carrots.
・ Lard can be replaced with vegetable oil.
・ If you wrap the bean paste while it is still hot, it may cause oil splashes, so cool it well. If you don't have time, put it in the freezer for about 15 to 20 minutes.
・ Peel the spring rolls one by one so that they do not dry out, and put them back in the bag each time.
・ Fry the oil slowly at a low temperature of about 160 degrees.
・ You may add soy sauce or mustard only with okonomi.

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