永久保存版！感動レベルでウマい 菰田シェフ直伝【春巻き】

Learn how to make incredibly delicious spring rolls from Chinese cuisine master Chef Kinya Komoda! We'll carefully explain the professional techniques for achieving a crispy texture and juicy filling. This is a must-have recipe you can recreate at home, so please watch until the end! ↓Check out our YouTube channel "Kinya Komoda's Chinese Cooking Lessons!!"    / @cooking-studio-komoda   ↓Subscribe to the "Cooking's Narrow Path" channel here↓ *New videos released every Wednesday and Saturday at 7 PM http://www.youtube.com/@sanpiryoron?s... ↓For business inquiries, please use the "Sanpi Ryōron" contact form↓ https://www.sanpi-ryoron.com/contactf... ↓"Sanpi Ryōron" is hiring staff! Recruitment form here ↓ https://www.sanpi-ryoron.com/recruit/ ■ Komoda-style Spring Rolls (approx. 10 pieces) 【Ingredients】 2 slices of pork loin, 100g boiled bamboo shoots (thinly sliced), 30g fresh wood ear mushrooms, 2 bell peppers, 100g cabbage, approx. 10 spring roll wrappers, 3 tablespoons cornstarch dissolved in water, appropriate amount of vegetable oil A *Seasoning for pork (a pinch of salt, a pinch of pepper, 1 tablespoon sake, 1/2 tablespoon cornstarch, 1 teaspoon vegetable oil) B *Seasoning for the filling (50cc water, 1/2 teaspoon chicken stock powder, 1 teaspoon sugar, 1/2 tablespoon soy sauce, 1/2 tablespoon oyster sauce, a pinch of pepper) C *Flour dissolved in water (1 tablespoon all-purpose flour, water) (1 tablespoon) [Instructions] ① Remove the seeds from the bell pepper and cut it in half lengthwise. Cut it into thin strips crosswise. Cut the fresh wood ear mushrooms into thin strips. Cut the cabbage into slightly thicker strips. ② Cut the pork loin into thin strips. Rub in the salt, pepper, and sake from A. Coat with potato starch and salad oil. ③ Heat salad oil (1 tablespoon) in a frying pan. Add the pork from ② and stir-fry lightly, breaking it apart. Add the thinly sliced ​​boiled bamboo shoots and stir-fry lightly. Add the cabbage, bell pepper, and wood ear mushrooms from ①. Stir-fry briefly. Add B and thicken with cornstarch dissolved in water (3 tablespoons). *After adding the cornstarch mixture, cook thoroughly. ④ Spread it out on a tray or similar surface and let it cool slightly. Wrap the filling in spring roll wrappers. Seal the edges with the combined flour and water mixture (C). *Wrap the spring roll wrappers with the smooth side down. ⑤ Place the spring rolls in salad oil at approximately 100°C. Fry slowly for about 5 minutes. *The key is to raise the oil temperature at the end. [Sanpi Ryōron HP] https://www.sanpi-ryoron.com/ [Sanpi Ryōron Instagram] https://instagram.com/sanpiryoron_off... [Sanpi Ryōron TikTok]   / sanpiryoron_official   Sanpi Ryōron Online Store [KURIYA] http://www.sanpi-ryoron-kuriya.com/ #SpringRolls #ChineseFood #KinyaKomoda #MasahiroKasahara #CookingRecipe