【巻いて焼くだけ！具材はほぼきのこだけなのに旨すぎる】「パリパリきのこ春巻き」の作り方

【巻いて焼くだけ！具材はほぼきのこだけなのに旨すぎる】「パリパリきのこ春巻き」の作り方

Hello everyone, this is Kacchan I would like to make crispy mushroom spring rolls using plenty of mushrooms that are in season in the fall Let’s get started! The exact seasonings and ingredients are listed in the video description, so please refer to that Soak 15g of mung bean vermicelli in boiling water for about 5 minutes 100g (1 pack) Maitake mushrooms, split by hand and roughly chopped to retain their texture 2 Shiitake mushrooms Cut off the stem, cut in half and slice thinly 1/2 bunch Enoki mushrooms (100g) – Cut off the stems and cut into 3 equal lengths Loosen any hardened parts of the stems Drain the water and cut into bite-sized pieces Once you have prepared the ingredients, add oil to a frying pan and heat over medium heat Add the mushrooms and fry until evenly coated with oil 2 tablespoons of rehydrated vermicelli sake 1 tablespoon of soy sauce 1 teaspoon sugar Add 1 teaspoon grated ginger, 1 teaspoon sesame oil and seasonings and mix Pour water-dissolved potato starch (1/2 teaspoon potato starch + 2 tablespoons water) into a frying pan Mix thoroughly until thickened and heat briefly Remove from the oven and place on a tray to remove the heat Peel back the spring roll wrappers that have been left at room temperature and prepare 5 Place them on a flat surface with the shiny side down. Place the filling on the front Lift the front and roll it up, gathering the ingredients together Roll it up again and fold both ends inwards at the centre Add water to the end of the roll and stick it together Add a generous amount of oil to a frying pan and heat over medium heat Place the rolls with the end facing downwards and heat Turn over and cook until browned all over Remove and drain the oil Serve on a plate Our crispy mushroom spring rolls are made with plenty of autumn mushrooms in season! It’s finished! I made “Crispy Mushroom Spring Rolls” using plenty of seasonal mushrooms in autumn Let’s toast today with a non-alcoholic yuzu sour cheers Let’s eat it right away. I made “crispy mushroom spring rolls” using plenty of mushrooms that are in season in autumn They have plenty of ingredients and a strong flavor, so I’ll eat them as they are. Let’s eat The crispy spring roll wrapper complements the umami and texture of the mushrooms Chopping the mushrooms keeps the texture intact while holding the ingredients together The vermicelli absorbs the moisture, keeping the moisture content consistent and resulting in a beautiful roll The punchy flavor of ginger is complemented by the rich aroma of sesame oil, resulting in a delicious dish It can be easily made with a small amount of oil It is a simple recipe with few cooking steps This recipe uses almost no meat and is mostly mushrooms, but it’s still satisfying You can also use other mushrooms instead of the ones used this time This video shows how to make “mushroom spring rolls” using plenty of seasonal mushrooms The savory flavor of the mushrooms and the crunchy, crispy spring roll wrappers make this a delicious recipe It’s a quick, easy, and delicious recipe If you’re interested, please give it a try. Thank you for watching If you think this dish looks delicious, please give it a thumbs up We’re also updating our recipe videos, so please subscribe to our channel. Bye~

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▼今回使用した材料（2人前）▼
・春巻の皮　　　　5枚
・緑豆春雨　　　　15g
・舞茸　　　　　　100g(1パック)
・椎茸　　　　　　2個
・えのき　　　　　1/2房(100g)
・酒　　　　　　　大さじ2
・醤油　　　　　　大さじ1
・砂糖　　　　　　小さじ1
・おろし生姜　　　小さじ1
・ごま油　　　　　小さじ1
・水溶き片栗粉
(片栗粉 小さじ1/2＋水大さじ2)

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