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【カニクリーム三角春巻き】カニカマで簡単!カニクリームコロッケ風!| 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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再生回数
1.1億回
動画数
1,288本

材料

  • Spring roll skin : 6 sheets
  • カニカマ : 8本
  • 玉ねぎ : 1/2個
  • 有塩バター(炒め用) : 10g
  • 有塩バター(仕上げ用) : 10g
  • 牛乳 : 200cc
  • 薄力粉 : 大さじ3
  • 顆粒コンソメ : 小さじ1/2
  • Salt and pepper (for first-in) : 適量
  • Salt and pepper (for post-filling) : A pinch
  • (A) Water : 1 and 1/2 tablespoons
  • (A)薄力粉 : 大さじ1
  • 油 : 適量

所要時間

50分

手順

  1. 1) Prepare the onions 01:10

    Slice the onion along the fiber.
    Cut off the root.

  2. 2) Prepare for crab sticks 01:22

    Divide the crab stick into a suitable size by hand.

  3. 3) Make crab cream 01:33

    Put salted butter (for frying) in a frying pan and spread over medium heat to dissolve.
    When the salted butter (for frying) is half melted, add 1 and fry.
    Add salt and pepper (for first-in) and fry.
    Turn off the fire.
    Sift the cake flour and entangle it with the onions.
    When the powder is gone, put it on a low medium heat.
    Fry for about 30 seconds.
    Add a small amount of milk and mix to blend with the onions.
    Add the remaining milk in several batches and mix in the same way each time.
    Add the granule consomme and mix well over low medium heat until thickened.
    Turn off the heat and add 2 and salted butter (for finishing).
    Mix over low heat and heat for about 2 minutes.
    Add salt and pepper (for post-filling) and mix.
    Put it in a bat and spread it.
    Cover with plastic wrap to remove heat.

  4. 4) 水溶き薄力粉を作る 04:48

    容器に(A)を入れて混ぜる。

  5. 5) 春巻きの皮を切る 05:00

    春巻きの皮をキッチンバサミで3等分に切る。

  6. 6) 成形する 05:34

    3をスプーンですくい、5の角の端に乗せる。
    手前で三角に折る。
    手で押さえて、巻いていく。
    巻き終わりに4を塗る。
    折って巻き終わりを皮に付ける。

  7. 7) 揚げる 06:43

    Pour oil to a height of about 1 cm from the bottom of the frying pan.
    Heat to raise the temperature of the oil to 180 degrees.
    Add 6 and add fried color to both sides.
    Take it out and drain it for about 3 minutes.

  8. 8) 盛り付ける 08:02

    お皿に7を盛る。
    レタス(分量外)、ミニトマト(分量外)、カットレモン(分量外)を添える。

Point

・ During step 3, add flour and entangle it with onions when it is not cooked to prevent it from becoming lumpy.
・ In step 3, adding milk at once may cause lumps.
・ By adding salted butter (for finishing) at the end of step 3, the flavor remains and it becomes a delicious crab cream.
・ If the crab cream has a lot of water, the oil will splash when fried.
・ In step 5, kitchen knives may be used instead.
・ In step 5, you may stack the spring rolls and cut them all together.
・ If you do not use spring rolls, put them in a bag to prevent them from drying out.
・ In step 6, if you overfill the crab cream, it will explode when you fry it, so be careful not to overfill it.
・ Amount for 18 pieces. The amount of crab cream added will change the amount of the finished product.
・ Using a small frying pan saves oil.
・ In step 7, if you put the chopsticks in the oil and a fine bubble appears immediately, the temperature of the oil has risen.
・ During step 7, be careful as crab cream will come out if the frying time is long.

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