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Just fold and bake! Mille-feuille spring rolls

I swamped my son.

Click here for the recipe for Mille-feuille Spring Rolls 🧑‍🍳🍳

~ One pan 10 minutes! I'm sending out a simple swamp recipe! ~

Let's make rice with minimal washing and get your own time 🍻 ♡

Hungry son of "rice yet ~?" This is also a blow ☺

It can be a side dish or a snack!

Let's make crispy and juicy spring rolls 🧑‍🍳🍳

You can't go wrong with pork belly + cheese + perilla 🥺

If you do it this way, you can just put it on and fold it, so it's fun and you can make as many as you like 🥰

※ I forgot the salt and pepper in the video 😭 Everyone salt and pepper the meat 🧂

It's easy, so let's save it and make it together ♡ ✨

[10 ingredients]

・ Mini spring roll skin...10 sheets

Pork belly...About 100 g

・ Melting cheese...Two and a half.

Ooba...10 sheets

Salt and pepper...Appropriate amount

Oil for baking...Appropriate amount

・ Water for sticking the skin...Appropriate amount

[How to make]

① Wash the perilla and wipe the water, cut the melted cheese into 4 equal parts, and cut the pork belly into bite-sized pieces.

② Make a cut in the subcutaneous half of the spring roll

③ Put pork belly (salt and pepper) from the upper right, cheese on the upper left, perilla on the lower left, lightly wet the whole edge with water on your finger.

④ Fold from the lower right and slowly over low heat! Bake for 3 minutes on each side with a small amount of oil (if it is high heat, it will burn before the meat is cooked)

Finished ✨

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Even if I'm sloppy, one pan is 10 minutes!

Sending the recipe that swamped my son 🍳

Everyone makes rice and washes dishes every day 😳👍

Let's get more and more time with your own time & children!!

Everyone, thank you for your hard work today 🍻 ♡

# easy # recipe Recipe for short time # spring _ roll # pork _ belly # cheese

2/21 Edited to

... Read more同じ「ミルフィーユ春巻き」でも、包まずに“たたむ”だけだと本当にハードルが下がります。私も最初は「ちゃんと閉じないと具が出そう…」って心配だったんですが、ポイントさえ押さえると失敗しにくくて、忙しい日ほどこれを作りがちです。 まず大事なのが、春巻きの皮の“切り込み”と“水の付け方”。切り込みは下半分に入れて、ふち全体に指でうす〜く水をぬるのがコツ。水が少ないとパカッと開きやすいし、逆に付けすぎるとベチャっとして破れやすいので「のり代に薄く」がちょうどいいです。たたむ時は、空気を抜きながら軽く押さえて折ると、焼いている間に形が安定します。 次に火加減。「たたむ春巻き」は重なりができる分、強火だと表面だけ先に色づいて中のお肉が追いつかないことが多いです。私は弱火〜中弱火でじっくり、片面3分を目安に焼いています。フライパンはできれば最初にしっかり温めてから油を入れると、皮がベタつきにくくパリパリになりやすい印象。途中で油が足りないと感じたら、少しだけ足して“揚げ焼き”っぽくすると食感が上がります。 具材の置き方も地味に重要で、豚バラは広げすぎず、厚みが出ないように一口大を重ねすぎないのがおすすめ。チーズは溶けて流れやすいので、端ギリギリに置かず少し内側に。大葉は水気が残っていると油ハネしやすいので、洗ったらしっかり拭くと安心です(ここ、意外と差が出ます)。あと味付けは塩コショウを豚バラに先にしておくと、シンプルなのにちゃんと決まります。 アレンジするなら、チーズをスライス→ピザ用に変えるとコスパ良くて、量も調整しやすいです。大葉がない日は、粗挽きこしょう多め+レモンを添えるとおつまみ感が出て好き。逆に子ども向けなら、ケチャップやスイートチリを別添えにすると食べやすくなります。 最後に、作り置き派の人向けメモ。焼きたてが一番パリパリだけど、冷めたらトースターで2〜3分温め直すと復活します。忙しい日の「包むの無理!」を救ってくれるミルフィーユ春巻き、ぜひ“たたむ”方法で試してみてください。

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