Spring rolls of Karuruya eggplant and tomato
Put a frying pan with balm on high heat and add shredded Kariruka eggplant and fry. Once the oil has gotten used, add chopped green onions and ginger to add a aroma.
Add the seasonings [A] and fry to remove any moisture. Spread the water-soluble potato starch to thicken it, then pour sesame oil on it and take it out into a bowl to remove rough heat.
Spread flour paste on the back part where the spring rolls ends. Place [2] on the front side, place 1/4 sized mini tomatoes in a comb-shaped 1/2 sized sliced cheese, and wrap the skin.
Heat the frying oil from 160°C to 170°C, and add the spring rolls while adjusting the shape. Fry it while pouring oil on it so that it can be evenly deep-fried.
Once the surface is fox-colored, remove it and cut it into bite-sized pieces.
Serve in a bowl and it's finished.
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- Kariru family eggplant
- 1 bottle
-
- Cherry tomato
- 4 pieces
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- sliced cheese
- 2
-
- Can be replaced with balm
- 1 tablespoon
-
- Chop long green onions
- 5g
-
- Chop ginger
- 5g
-
[A]
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 150cc
-
- salt
- 1/2 tsp
-
- sugar
- A little
-
- Water-soluble potato starch
- 1 tablespoon
-
- Sesame oil
- A little
-
- Uses a round type of spring roll
- 4 sheets
-
- Flour paste
- Appropriate amount
-
- Fried oil
- Appropriate amount
