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Dans la lune

February 6, 2020

Homemade spring rolls wrapper

Homemade spring rolls wrapper

Print this recipe
Serving Size
about 25 wrappers
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Homemade spring rolls wrapper

Ingredients

  • 100g bread flour (T65)
  • 50g cake flour/plain flour (T45)
  • 2 1/2 tsp corn starch
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 300ml water
  • 2 1/2 tsp vegetable oil

Instructions

  • 1. With an egg whisk or a spoon mix the dry ingredients in a bowl.
  • 2. Add water and mix well, then the oil. Keep on stirring until well combined. Let it sit about 1h at room temperature.
  • 3. Heat a non-stick frying-pan at medium heat, once it is hot then reduce the heat to low. Then quickly brush the batter so as to cover the bottom of the pan. Flip and cook the other side. Repeat the process until all the batter is finished.
  • Idea for use :
  • Spring roll of course for deep-frying, or for kids to enjoy Nutella spreading and roll up. Or for the peking duck wrappers!
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Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Vegetables

January 1, 2018

Mapo tofu bean curd (v2)

Mapo tofu bean curd (v2)

Print this recipe
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Mapo tofu bean curd (v2)

Ingredients

  • 500g firm tofu - drain and cut into about 2 cm cubes
  • 3 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped
  • 350g ground beef or pork
  • 1 leek (white parts) - chop roughly
  • 1 leek (green parts) - chop roughly

- Ingredient A -

  • 2 tbsp shaoxing rice wine or cooking sake (japanese) or simply white wine
  • 1 1/2 tbsp weipa or torigara powder
  • 1 tbsp toban djan/chili bean sauce or gochujang
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1/2 tbsp sichuan peppercorn oil
  • 1 to 2 tbsp brown sugar
  • 300ml water
  • 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

  • 1. In a skillet, fry ginger and garlic until fragrant. Add the meat and leek (white parts), continue stir-frying until the meat is no longer pink.
  • 2. Add all the ingredient A to season, mix well. Add water and tofu, then bring it to boil. Once it starts boiling, add leek (green parts) and simmer for about 1 to 2 minutes.
  • 3. Turn the heat to high, and pour the dissolved katakuriko/potato starch to thicken the sauce.
  • Serve with steam rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Rice, Tofu

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