Home fried rolls: cooking details
To the unusual kitchen of the Land of the Rising Sun, wehave grown accustomed to long ago. For many, going to a sushi restaurant is an indispensable tradition of a favorite holiday, and someone uses the delivery of rolls home or office. Those who are keen on the culture of the East try and master the preparation of rolls by themselves, often interpreting classical recipes for local products and their own culinary habits. Even tempura poppies - fried rolls - have long ceased to be perceived as a curiosity. Well, what's so surprising about it? This snack is nutritious and tasty, all the necessary ingredients can be bought without difficulty in any grocery supermarket, and it is not so difficult to cook such a dish yourself. Let's try to consider a few simple recipes.
Preparatory stage: cooking rice
Experienced "sushi" assure that the main thing in the Japanesethe kitchen is correctly cooked rice. Groats in a beautiful package, which says "Specially for sushi," usually costs five times more. But in fact, varieties of Japanese rice practically do not differ from Vietnamese and Korean. If you know the rules of choice, excellent rice for making home hot rolls can be easily found in any grocery department. Prefer a round-grained white rice. Steamed rice and a cut to use for rolls is not worth it.
First, carefully rinse the rump. Then soak it for an hour in icy water. After pour on a sieve, leave for another hour to dry the rice. In 5 parts of rice, you need to take exactly 8 parts of water. Pour the croup with boiling water, put on medium heat. Stir more often. Cover should not be covered. When the rice grains become soft when they are biting, remove the pan from the fire. When you cook fried rolls at home (a recipe with rice), remember: rice porridge for these purposes will not work. Grains should not boil to such an extent that they lose shape and become a paste. Finished rice and leave to cool. As a dressing, use a small amount of rice or wine vinegar, sugar and salt. Add the ingredients in small portions, stirring and trying.
What to use as a filling?
While the rice is cooling down, let's deal with the filling. Fried rolls at home are prepared with salted and marinated fish, seafood, vegetables, cheese, omelet. If you do not set yourself the task of strictly conforming to the authentic Japanese recipe, you can easily improvise. This not only opens up the space for creativity, but also facilitates the task. Firstly, some of the classic Japanese equipment for many of us will seem completely unacceptable, and secondly, many products simply can not be obtained on the shelves of domestic stores. For example, Japanese are often wrapped in a roll of raw ocean fish. Buy this ingredient in Russia is difficult, and the very idea of such a quest will not like everyone.
For home fried rolls, you can usesalted salmon and pink salmon, smoked or boiled squid, mussels, shrimps, fresh cucumber, avocado, cream cheese, glass noodles and even chicken. If you plan to cook fried rolls of several varieties, prepare different varieties of the filling.
Nori and not only
The most popular product for wrappingThe pressed seaweed remains rolls. In addition, you can prepare homemade fried rolls in rice paper, which is sold in groceries or departments with products for sushi. You can also turn the stuffing into thin pancakes from an omelette.
Spread the nori on a bamboo mat. Evenly distribute the rice, leaving an empty area a couple of centimeters wide at one end. Place the filling on the edge of the tube, roll the roll, pressing the rug. Wet the free edge with water, press firmly. Give the roll a little lie down before frying, without cutting into portioned pieces. By the same principle, rolls of omelette and rice paper are formed.
Spring rolls and their features
Fried spring rolls, the recipe of which, no matter howstrangely, it was not the Japanese, but the Americans, who came up with the products, made from traditional for the eastern countries products: squid, shrimp, fresh vegetables, bamboo, asparagus. You can make them according to the following recipe.
Pour boiling water 50 grams of rice noodles. Boil 400 g of shrimp and clean them. Rub on the Korean grater 2 carrots and cucumber. Salad "iceberg" or Peking cabbage cut into strips. Dampen 8 sheets of rice paper with water to make them soft. Wrap the rolls, evenly dividing the noodles, shrimp and vegetables into 8 pieces.
Scallop for Rolls
Fried rolls before cooking dipped in batter and breaded. To prepare 8-10 rolls you will need 3 eggs and half a glass of ice water. Whisk with a blender.
Roll the whole roll in flour. Then dip into the egg, and then roll in breadcrumbs. You can add a pinch of spices to the breadcrumbs. It's not worth it to salt it, as rolls are usually served with soy sauce, which has a pronounced salty taste.
Roasting
Fried rolls, the recipe of which was invented in the USA,can be cooked in the deep fryer. Preheat the olive oil, immerse the rolls on the grate and hold for about 2-3 minutes. Take out and put the basket on the folded paper towel to the excess fat stack.
If you do not have such equipment, use a frying pan or a wok. Roast rolls in oil, turning over as it is being fried. You can use sunflower oil without a smell.
Feeding the poppy tempura to the table
Fried rolls are accepted to eat hot. Cut them with a sharp knife into pieces. Serve them with pickled ginger and sauces - soy and wasabi. Dishes of Japanese cuisine should be eaten with the help of chopsticks.
