Crab dish recipe”It is [ouchi] and [kaniharumaki]. “
by 9b on 7 月.30, 2011, under Crab dish
Is does people’s allies roll with the Chinese cuisine in [shuumai] and spring, and the dumpling?
It becomes without, and my home queues up considerably then on the table because it is cheap and it delicious, too.
Especially, rolling is the volume, and is delicious in spring.
It becomes the side dish of the supper because it deep-fries if rolling is bought in the spring of freezing.
It can variously enjoy the variation so that this tool may be made the hand at home and come then though an inside tool generally has shiitake and the meat of a minute cut.
This time, crab’s stripped shellfish is put, and I will introduce the recipe that makes rolling a luxurious crab dish in spring.
Materials are eight rolling obligations in spring.
It makes it to the amount of four as two a person.
About as much as one bunch of leek ･････ of crab stripped shellfish ･････ (The canned food is acceptable)300 grams is a proper quantity of rolling in spring of the proper quantity of salad oil ･････ of 300 grams of coconut ･････ of frying oil ･････ of the proper quantity of soy sauce ･････ of eight skins ･････ of the proper quantity of flour ･････ (When rolling is shut in spring, the role of the paste is done).
How to make(1)Crab’s stripped shellfish has that it is easy to cook in splinters for the mass. Let’s book the [hayoku] moisture for the canned food.
(2)The leek is cut in 4 and five centimeters.
(3)The skin of rolling is expanded in spring, and the crab, the leek, and the bean sprout are put.
(4)The flour melted by water is painted on the pool of the skin of rolling in spring. It is possible to roll it firmly by doing the role of the paste when doing so.
(5)It is wrapped that the tool doesn’t overflow with the skin, and stops ending firmly.
(6)It deep-fries in brown until adjusting oil to 180 degrees, and toasting. It is a completion.
