【失敗しない！】お店の味！『基本の春巻きの作り方』具材たっぷりで食べ応え抜群！上手に具材を作るコツと巻き方をご紹介！-How to make Spring Roll-【料理研究家ゆかり】

【失敗しない！】お店の味！『基本の春巻きの作り方』具材たっぷりで食べ応え抜群！上手に具材を作るコツと巻き方をご紹介！-How to make Spring Roll-【料理研究家ゆかり】

Today I made spring rolls. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I want to make spring rolls. I will be showing you a basic spring roll recipe with lots of ingredients. I will also introduce the key points for making the ingredients and tips for rolling them later. The ingredients are easy to find and very simple to make. There are some points of interest here and there, so please enjoy to the end. Please have a look at it. Easy recipes at home First of all, here are the ingredients except for the seasoning. Here are the ingredients. Here are the ingredients: spring roll skins, ground pork, water-boiled bamboo shoots, vermicelli, carrots, dried shiitake mushrooms, ginger, flour, water. First of all, I’m going to use ground pork. Can substitute ground chicken or ground pork if you like. And then there are bamboo shoots boiled in water. This time I will use the ones that are already shredded. Use what’s already in chunks, shredded. And dried shiitake mushrooms. I will use two pieces here. In addition, you will also use the juice from the dried shiitake mushrooms, so be sure to save it and not throw it away. The flour and water will be used as a glue for rolling up the spring rolls. Now let’s move on to the seasonings and other ingredients. Here are the ingredients. Soy sauce, mirin, cooking sake, oyster sauce, sugar, chicken stock, sesame oil, salt and pepper, potato starch, water, and oil for frying. So I will use these ingredients for seasoning. In addition, as I mentioned earlier, we will also use shiitake mushroom stock here. The key to the seasoning is oyster sauce and the rest is the rehydration liquid. If you add these two, you will get a very tasty finish with umami. I will make it as soon as possible. Easy recipes at home Now let’s start making it. First, here are the dried shiitake mushrooms to put back in. This time I want to use a microwave oven to return them to their original state. If you are short on time, we recommend you do it this way. First, prepare roughly 100 ml of warm water in a bowl. As a rough guide, you can use lukewarm water about the temperature of a bathtub. And here is where you put the shiitake mushrooms. And soak the shiitake once. And wrap here. Then heat this here in the microwave 600 watts for 3 minutes. Heated for 3 minutes. It is very hot, so remove the plastic wrap to avoid burns. This is what it looks like now. Then this shiitake mushroom is still hot, so leave it until you’re ready to use it. If the shiitake mushrooms are still a little tough, I would suggest leaving them in this state until they are softened. Now let’s put the vermicelli back in. I would like to put the vermicelli back in the microwave as well. First, place the vermicelli in a heat-resistant container. And now add water until the vermicelli is submerged. Put it in until it is all soaked. Then again, cover this one with fluffy plastic wrap in the same way. As I said before, when you heat it, make sure you have one air inlet and one air outlet. Now I will heat this in the microwave oven at 600 watts for 3 minutes. Heated for 3 minutes. Please remove the plastic wrap to avoid burns here as well. If the vermicelli is soft like this, it is OK. The firmness may be a little different depending on the product, so please adjust the heating time. Then drain the water. Once the vermicelli has been cooked, remove it from the heat. Now let’s cut the carrots. First I peel the skin. After peeling, cut into thin slices. Once thinly sliced, cut into thin strips, overlapping the rest as much as is easy to cut. Keep the carrots cut like this. Now cut the ginger. The ginger is chopped into small pieces. Mince in an easy-to-cut manner. This is the ok way to mince ginger. Now I’ll move on to dried shiitake mushrooms. First, squeeze out the water from the dried shiitake mushrooms. Then cut off the shaft. Now let’s cut it into small pieces. Cut into small pieces like this. Then I’ll cut off the shaft of the other one in the same way and cut the rest into small pieces. Keep the dried shiitake mushrooms cut like this. Then here is the juice from the dried shiitake mushrooms. I will use 3 tablespoons of this. And you can use the rest of the broth for something else. I’m going to save this one. Now, let’s continue with the vermicelli. This is put out on the cutting board and cut 2-3 times. This is about right. I would like to ask you to shorten it a little bit so that it is easier to eat. The texture of the vermicelli should be a little harder because it is going to be stir-fried afterwards. So it is okay if it is a little hard after heating in the microwave. The vermicelli is now ready. Now let’s make the potato starch. This is used to thicken the ingredients. Put potato starch in a bowl and add water. Mix this well. The water-soluble potato starch is now ready. Leave it like this until you are ready to use it. Now let’s fry the ingredients. First, sesame oil in a frying pan. Then put it on the fire. Heat is medium. And when it is on heat, add ginger. And fry the ginger first until it becomes a little aromatic. When it becomes this sizzling hot, add the carrots. And let’s fry the carrots and ginger first. After frying the carrots for a minute, add the ground pork here. Then stir-fry while breaking it up with chopsticks. Sprinkle a little more salt and pepper. Let’s fry them. When the meat is 90% cooked, add here the bamboo shoots in water and later the shiitake mushrooms. And let’s stir-fry. Keep the heat on medium. After about 30 seconds of stir-frying, add vermicelli. And fry for roughly 1 minute. Stir-fry the vermicelli with the image of removing water from the vermicelli. After stir-frying for 1 minute, now add seasonings in order. First is cooking sake, mirin, and sugar. Stir-fry these. And the first thing we’re going to do is add the sweetness. Always add sweetening seasoning before adding soy sauce, etc. Also add cooking sake first to skip the alcohol. Stir fry this one for roughly 30 seconds and add soy sauce, chicken broth and oyster sauce here. And then also add the shiitake mushroom stock. And let’s fry. Mix well so that there is no inconsistency of flavor. Once thoroughly mixed, turn off the heat. Taste once here and adjust the seasoning with salt and pepper. After adjusting the seasoning, the last step is to thicken the sauce with potato starch. Turn the heat off. Then mix quickly after adding. It is not yet on the fire. If you do this over heat, lumps may form, so be sure to turn off the heat first, add the dissolved potato starch, and mix. OK. Then put it on the fire. Heat is medium again. Keep the heat on the dissolved potato starch for about 1 minute. OK. Now the ingredients for the spring roll skin are ready. Then once you do that, take it out to the bat. Then put the ingredients in the bat. Then spread it out in the bat. After spreading it out like this, stick the plastic wrap tightly to the surface. And let it cool down once it is thoroughly heated. The rough heat of the ingredients has been removed. Wrap removed. When it is roughly hot enough to touch, it is ready to use. Then, before rolling, make the flour mixture. This will be used for the nori. First is the flour for the bowl. Then add water. Mix this well. Keep this well mixed. This is the preparation of the groove. Now please prepare the spring roll crusts. When you touch the spring roll skin, there is one that is a little rough and one that is smooth. The smooth side is the front side, so when you roll it up, put the smooth side down. Then place the spring roll skin so that the corners are toward you. Then place the ingredients in this front part. Place them like this. Then, first, take a roll. Wrap it around a little bit tighter. Then fold in the ends. Fold in like this. Now, please wrap it around tightly from the front. After about two coils, that’s the rest of the triangle. Nori is applied to this triangular section. Then wrap it around again. And stop winding properly. Roll the spring rolls like this. Now roll up the rest in the same way. All the winding is finished. This time it is wound with a little more volume and it is for 8 pieces. If you curl it a little finer, you can do 10 pieces. You can adjust this to your liking. So now going to fry the spring rolls. Easy recipes at home Now please prepare the frying pan. First, pour in roughly 1 cm of oil from the bottom of the pan. Then put it on the heat. 0:11:11:11.176,0:11:12.703 The heat is about medium. The oil is warmed up until the temperature reaches 170 degrees Celsius. Now that the temperature has reached the proper level, we will fry them. As a rule of thumb, when you put the chopsticks into the chopsticks, fine bubbles should come out from the tip of the chopstick. If it’s like this, it’s OK. Then put the spring rolls in so they don’t burn. And continue to fry them for roughly 3-4 minutes. Be careful not to move them around too much or they will cause oil to splash. Then after about a minute or so, flip it over. One side is also fried without moving it for about 1 minute. And after another minute or so, roll again. After that, watch the fried color and fry it while rolling it like this. Then fry them until they get a nice fried color. Now fried for about 4 minutes. When the surface is crispy and nice fried color like this, take it out. Be careful not to burn yourself when removing. They are crispy and deliciously fried like this. Now let’s fry the rest in the same way. All fried deliciously. Now please let the oil drain off for roughly 3 minutes at this point. Easy recipes at home Now the spring rolls are ready. This is how it turned out. The cross section is finished like this, full of ingredients and delicious. And the spring roll skin is also crispy. The ingredients are well seasoned so you can enjoy it as it is. It’s done. Now, I would like to eat. Let’s eat. The skin is crispy and very tasty. And there are plenty of ingredients inside. Please subscribe to my channel Another tasty finish today. This is the key to this spring roll. First of all, I used dried shiitake mushrooms for the filling and vermicelli, which I put back in the microwave this time. I hope you will try it because it is very easy if you use the microwave oven. If you feel that the dried shiitake mushrooms are still a little tough after 3 minutes of cooking, you can leave them in the microwave and see how they turn out. And as for the vermicelli, make it a little firmer. After putting the vermicelli back in the pan, you will fry it in the pan, so it is better to make it a little firmer so that it has a good texture at the end. And as for the vermicelli, I would suggest that you cut it with a knife to make it easier to eat. And here is the key to making the ingredients. First of all, add sesame oil and ginger to the pan and fry first until the ginger aroma is released. And then fry the carrots and add more and more ingredients. And when seasoning, add sweet seasoning first. This way, the richness of the sweetness will be well added and the result will be very tasty. And this time I use shiitake mushroom stock. This soup stock has a great umami taste, so please try using it as well. When the ingredients are finished, turn off the heat and sprinkle with potato starch. If you add it while the mixture is still on the heat, it will easily become lumpy. So add it while the heat is off and mix it well before putting it back on the heat. And when you roll the ingredients, take the ingredients off the heat once until you can roughly touch them. After that, roll it up to your desired thickness. This time I rolled 8 rolls with the ingredients tightly packed in. I think I can do 10 rolls of this if I roll it a little finer. Please adjust about the number of pieces here. And when frying, try to fry them at a temperature of about 170 degrees Celsius for 3-4 minutes. Well, this may vary depending on how many pieces you fry together, so please adjust the frying time. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made spring rolls. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、基本の春巻きレシピをご紹介します。おうちで簡単にお店のように皮がパリパリで美味しい春巻きが作れます。具沢山で食べ応えも抜群です。具材の作り方のコツ、春巻きの巻き方も詳しくご紹介します。とても簡単なので、ぜひ作ってみてください。

Hello, this is Yukari, a culinary researcher.
This time, I will introduce the basic spring roll recipe. You can easily make delicious spring rolls at home with a crispy skin just like in a shop. There are plenty of ingredients and the response to eating is outstanding. We will also introduce tips on how to make ingredients and how to roll spring rolls. It’s very easy, so please try making it.

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【材料】（8個分）
・春巻きの皮 8枚
・豚ひき肉 150g
・筍の水煮 100g
・春雨 30g
・にんじん 60g
・干し椎茸 2枚
・生姜 5g
・醤油 大さじ1
・みりん 大さじ1
・料理酒 大さじ1
・オイスターソース 小さじ1
・砂糖 大さじ1/2
・鶏ガラスープの素 小さじ1
・ごま油 大さじ1/2
・塩胡椒 適量
・片栗粉 小さじ1
・水 大さじ1 ×2
・薄力粉 大さじ1
・揚げ油 適量

【ingredients】
・8 Spring roll wrappers
・150g Minced pork
・100g Boiled bamboo shoots
・30g Vermicelli
・60g Carrot
・2 Dried shiitake mushrooms
・5g Ginger
・1 tbsp Soy sauce
・1 tbsp Mirin
・1 tbsp Cooking sake
・1 tsp Oyster sauce
・1/2 tbsp Sugar
・1 tsp Chicken stock powder
・1/2 tbsp Sesame oil
・Salt and pepper
・1 tsp Potato starch
・1 tbsp Cake flour
・1 tbsp Water ×2
・Frying oil

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