Spring rolls with plenty of mushrooms
This dish goes well with alcohol as a snack that mushroom lovers will love. Spring rolls are delicious when they are handmade.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Heat 1 tablespoon of scallion oil in a frying pan and fry the thinly sliced <A>.
2
Once the mushrooms are soft, add the sake, Chinese soup, oyster sauce, and pepper and stir-fry.
3
Fry to remove any moisture and thicken it with water-soluble potato starch. Add 3 tablespoons of mushroom sauce and stir-fry, transfer to a tub and cool.
4
Wrap [3] in the spring roll skin to inhale the air.
5
Cover with flour and water thoroughly kneaded to prevent the filling from leaking.
6
Heat the frying oil from 160°C to 170°C, and add the spring rolls into round shapes. Fry with oil so that the whole thing is evenly golden brown.
7
Once the surface is crispy, remove it, stand up and drain thoroughly, and you'll be able to finish the crispy spring rolls.
Ingredients for 2 people
-
- Scallion oil
- 1 tablespoon
-
[A]
- Eringi
- 30g
-
- Shiitake
- 30g
-
- Shimeji
- 30g
-
- Maitake
- 30g
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 70cc
-
- Oyster sauce
- 1/2 tsp
-
- Pick it
- Appropriate amount
-
- Water-soluble potato starch
- Appropriate amount
-
- Mushroom sauce
- 3 tablespoons
-
- Spring roll skin
- 4 sheets
-
- For flour
- 1 tablespoon
-
- For watering
- 1 tablespoon
-
- Fried oil
- Appropriate amount
[PR]
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