エビ焼き春巻きの作り方☆エビをプリプリにする方法をご紹介♪少ない油でさサクサク春巻き♪-How to make Shrimp Spring Rolls-【料理研究家ゆかり】

エビ焼き春巻きの作り方☆エビをプリプリにする方法をご紹介♪少ない油でさサクサク春巻き♪-How to make Shrimp Spring Rolls-【料理研究家ゆかり】

Today I made baked spring rolls with plump shrimp. 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 would like to make baked spring rolls with puri-puri shrimp. This time, I would like to make spring rolls by boiling ordinary peeled shrimp sold in supermarkets to a puri-puri and putting it inside. This time I want to cook the spring rolls with only 2 tablespoons of oil to make them crispy. There are some tips on how to wrap them, so please enjoy to the end. Please have a look at it. Here are today’s ingredients. Here are the ingredients. I will use spring roll skin, peeled shrimp, hanpen, frozen edamame, grated ginger, grated garlic, salt and pepper, water, light flour, and also salad oil when baking. The edamame used in this project will be frozen edamame. Can also use fresh edamame. I will also show you how to make the shrimp prettier when you make it. And I will introduce two kinds of sauce. Here is the first one. Soy sauce, vinegar, oyster sauce, and sesame oil. I will make sauce with these ingredients. And here are the ingredients for the second sauce. Sweet chili sauce and mayonnaise, these two are used to make the dish. I would like to make it with these materials right away. First of all, I would like to prepare this peeled shrimp. If you see some of them with back wads, please remove them. I will skip this step because the peeled shrimp I will be using this time has already had the back wattage removed, but you can prepare a toothpick and stick the toothpick into the middle of the back toward the back wattage and scoop it up with the toothpick. I think it would be better if you scoop it up and pull the part that comes out to remove the spine. If it is difficult to remove, you can use a knife to make a cut and remove it. Now let’s take a little bit of dirt off of the shrimp. There are many ways to prepare the shrimp, such as using potato starch or egg white, but I would like to introduce the easiest and simplest way this time. The shrimp are very plump and tasty, so please try this preparation method. First, put the shrimp in a bowl. This is outside the quantity. About 2 teaspoons of salt. Put in. Rub with this. By rubbing with salt in this way, you can remove dirt and sliminess from the shrimp and make them more plump. You can do this with salt and other easy ingredients. Rinse and wash this thoroughly with water. This is the first time, but you can see the water is already cloudy. I rinse it quickly 2-3 times until it is gone. This is ok. Then, fill the pot with plenty of water and heat it up. Then bring to a boil. Boiled. Then add a teaspoon of salt to the boiling water, which is also outside the quantity. I also add alcohol. By adding alcohol, the raw smell of the shrimp can be removed. Now let’s put the shrimp in here. And then we boil them, stirring a little bit. The key here is not to boil it completely. I boil about 80-90% and then I use the residual heat to heat the rest of the way through. If you overcook them here, the flesh will shrink and the texture will become tough, so be careful not to overcook them. Enough is enough. That’s roughly a minute and a half. I think it would be better if you boil it. This will depend on the size of the shrimp, so keep an eye on it and heat it up. When 80-90% cooked, drain in a colander. Like this. Now I will fire it up with this residual heat. The shrimp are now pre-cooked like this. Next, edamame (soybeans). Edamame are frozen this time. Here it is taken out of the bag and placed in a heat-proof bowl and fluffily wrapped. Heat this in a microwave oven at 600 watts for 1.5 minutes. Heated for 1 minute 30 seconds. Now let’s take a lap. Now I take the edamame grains. If it is hot, you can let it cool down a little bit. If you are not finished defrosting, try heating it until it defrosts. This is a bit of a simple process, but we take them out one at a time. That’s it. I think it would be just right to put in about 40-50g with the skin removed. Now that the shrimp are off the heat, I would like to cut them into small pieces. The size of the pieces is up to you. Cut into pieces of desired size. Cut into pieces about this size. Now let’s cut more and more. The shrimp is now ok. I cut them about this big. This is the size of a roll. The shrimp is now ready to go. Now let’s match the ingredients. First of all, I have hanpen in the bowl. After you have washed your hands properly and clean them, I will first rub the hanpen into the bowl. This is the image of squeezing like this. The hanpen is crushed like this. Then add grated garlic, grated ginger, shrimp, and edamame here. And salt and pepper. I think the first two pinches are fine. Let’s mix this well. You may mix this by hand. Can mix it like this. If it is mixed well like this, it is OK. Can taste it here and adjust the amount of salt to your liking. Now make the water-soluble flour. Put the flour and add water here. Mix this well. This is the water-soluble flour. Now I will wrap it in a spring roll skin. Since going to make baked spring rolls, I want to roll them up thinly. So I’m also going to roll up the spring roll skin in half triangles. This time I will use 4 sheets since we will be making 8 pieces. Then let’s peel off one sheet at a time. Be careful not to tear at this time. If you leave the spring roll skins like this, they will dry out, so take out the ones you are going to use and put the rest in a bag. Now cut this peel diagonally. It looks like this. Now let’s wind it up. When you wind it, the rough side should be facing up. This smooth side should be the surface. The way to place it is to have this bottom part facing you and this apex part facing away from you. Then put the ingredients on here. The key to putting the ingredients on is to spread the ingredients thinly. The thinness of the ingredients will make it crispy. Please leave it like this. Leave a margin of about 1 cm in front of the ingredients and attach this margin to the ingredients. Attach like this. Then fold in both ends. Fold this side in as well. Make it look like this. Now turn around and apply water-soluble flour to this overhanging triangle. Then, roll it out. Now it’s ok. Let’s wind it up like this. This is about the thickness. Let’s wind it as flat as possible. Finished winding like this. Now let’s bake it in a frying pan. Roughly 2 tablespoons of salad oil. This is the amount of oil I would like to use for baking. As a rough guide, the bottom of the pan should be half full of oil. First, put it on the fire. Heat the pan for roughly a minute and a half. I just warmed the oil for a minute and a half. As a rule of thumb, when you put the chopsticks in, a slow, fine bubble should come out of the tip of the chopsticks. If it’s at that level, it’s OK. Then I’m going to bake this spring roll with the end of the roll down. Be careful not to burn yourself at this point. The heat is low. Let’s line up with this. Let’s dip it in a little oil and line it up. The number of pieces you put in the pan like this is fine, so don’t make it too tight, but make sure the oil is all over the pan. Be careful not to do it on high heat, because it will burn all at once. Now let’s flip it over. Looks tasty. It’s crispy like this. Then I’ll do the same thing on the other side, turning the pan a little bit to make sure that the oil is all over the pan, and then I’ll continue to cook the other side crispy like this. When one side is also crispy, turn off the heat. Then remove. I finished frying like this. Now I would like to drain the oil for about 3 minutes. Now I will make the sauce. First we will make the vinegar and shoyu sauce. The first step is to add oyster sauce first. The addition of oyster sauce to vinegar and shoyu sauce makes it very rich and tasty, so please add it if you have it. If you don’t have it, you can make it with just vinegar and shoyu. Then add a little here and there. If you put it all in at once, the oyster sauce won’t get involved easily, so dissolve it well after a little bit. Add again. Put the rest in. And then here’s the vinegar and sesame oil. And then mix. If it mixes well, it is OK. Vinegared shoyu sauce is now ready to be used. Next, I will make the chili sauce. First, sweet chili sauce. Then mayonnaise. Mix this well. Chili mayo sauce is now ok. Now the baked spring rolls with plump shrimp are ready. This is how it is finished. Inside is a lot of plump shrimp like this. Now, I would like to eat Now I would like to eat it with nothing on it. Let’s eat. Shrimp is pre-prepared. The garlic and ginger add quite a bit of flavor and are very tasty. I like to dip it in vinegar and shoyu. I think a little bit is fine because it has a lot of flavor. Now I’m going to serve it with vinegar and shoyu. That added sourness and the aroma of sesame oil go really well together. I also get the chili mayo sauce. It gives it an ethnic flavor. Please subscribe to my channel Another delicious finish today. Here are today’s key points for today’s pre-prepared shrimp baked spring rolls. First, let’s talk about the preparation of the shrimp. There are quite a few ways to prep shrimp. This time I introduced a method that is as simple and easy as possible. If there is a back wattle attached to the fish, you can remove it cleanly by piercing it with a toothpick or something similar, pulling the back wattle out, and then pulling on the part that comes out. If it is difficult to remove, cut a slit along the back of the fish with a knife and remove it from the bottom. It’s a salt brine, but there’s a lot of dirt on these shrimp, so you can remove that. By removing the dirt, the smell disappears and the shrimp tastes very good. And here’s the key to boiling. When boiling, add salt and sake to plenty of water to remove the smell and make it tasty. The key point here is the boiling time. If you cook the shrimp in boiling water all the way through, the meat will become tough. So, in order to keep the plump texture, boil the shrimp in about 80-90% boiling water, then drain them in a colander and cook them in the residual heat. The key is to roll it up. This time I baked it in a small amount of oil instead of frying it. So make sure to roll it thinly because if you make it thicker, it won’t crisp up well all over. When you roll it up, roll it up tight, and at the end, make sure you put some flour solution on it and close the mouth tightly. When baking, I put only 2 tablespoons of oil on the pan and then I put the end of the roll down and baked it on both sides. Now you can grill them until they are nicely browned. I also made two sauces to go with these spring rolls, so be sure to make them together as well. Today I made baked spring rolls with plump shrimp. 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、プリプリえびの焼き春巻きを尽くしました☆スーパーのお安いエビをプリプリにする方法や少ない油でサクサクの春巻きを作るコツなどをご紹介します。ご飯のおかず、お酒のおつまみ、お弁当のおかずにピッタリです。春巻きに合うソースも2種類ご紹介します。とても簡単なので、是非作ってみてください☆

Hello ☆ I’m Yukari, a cooking researcher ♪
This time, we have exhausted the grilled spring rolls of shrimp ☆ We will introduce how to make cheap shrimp in the supermarket and how to make crispy spring rolls with less oil. It’s perfect for side dishes of rice, snacks of sake, and side dishes of bento. It’s very easy, so please try it ☆

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【材料】
・春巻きの皮 4枚
・むきえび 80g
・はんぺん 110g
・冷凍枝豆 50g
・おろし生姜 小さじ1/2
・おろしニンニク 小さじ1/2
・塩胡椒 適量
・水 小さじ2
・薄力粉 大さじ1
・サラダ油 大さじ2

□酢醤油
・醤油 大さじ1
・酢 大さじ1
・オイスターソース 小さじ1/2
・ごま油 小さじ1

□チリマヨ
・スイートチリソース 大さじ1
・マヨネーズ 小さじ1

【ingredients】
・ 4 Spring rolls
・ 80g Peel shrimp
・ 110g Hanpen
・ 50g Frozen edamame
・ 1/2 tsp Grated ginger
・ 1/2 tsp Grated garlic
・ Salt and pepper
・ 2 tesp Water
・ 1 tbsp Cake flour
・ 2 tbsp Vegetable oil

□ Vinegar soy sauce
・ 1 tbsp Soy sauce
・ 1 tbsp Vinegar
・ 1/2 tsp Oyster sauce
・ 1 tsp Sesame oil

□ Chirimayo
・ 1 tbsp Sweet chili sauce
・ 1 tsp Mayonnaise

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🍳オススメ簡単レシピ

◎大葉の三角春巻きの作り方
　https://youtu.be/XiSgn6embiw

◎大葉とささみチーズの春巻きの作り方
　https://youtu.be/I6xt1_WX3Zk

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