RESEP RISOLES EKONOMIS isi bihun sayur

CR COOK February 17, 2022 Watch on YouTube ↗

Budget Risoles with Vermicelli-Vegetable Filling

Bahan isian :

Bahan kulit risoles :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Parut atau iris tipis wortel, iris tipis buncis, potong kotak kecil sosis, dan iris tipis daun bawang.
Rendam bihun dengan air panas hingga lembek, tiriskan, lalu potong-potong.
Tumis bawang merah dan bawang putih cincang hingga harum dan layu, lalu masukkan wortel, buncis, dan sosis, oseng sebentar sambil ditambah sedikit air.
Masukkan garam, kaldu ayam bubuk, gula pasir, dan merica bubuk, aduk rata, lalu masukkan bihun dan masak hingga airnya menyusut dan kering.
Masukkan daun bawang, masak sebentar, lalu angkat dan biarkan isian dingin sepenuhnya.
Untuk kulit, campur tepung terigu dan garam, lalu masukkan telur kocok lepas dan air sedikit demi sedikit sambil diaduk hingga halus, tambahkan sisa air, aduk rata, dan saring adonan.
Panaskan teflon, tuang adonan dan goyangkan tipis, masak dengan api sedang cenderung kecil hingga pinggirannya kering, lalu angkat dan pindahkan ke wadah yang sudah diolesi minyak. Ulangi hingga adonan habis.
Ambil selembar kulit, isi dengan satu sendok makan isian bihun (padatkan), lipat kanan dan kirinya, lalu gulung.
Buat perekat dari tepung terigu dan air, celupkan risoles ke perekat lalu gulingkan ke tepung panir halus sambil ditekan-tekan agar menempel. Ulangi hingga semua bahan habis.
Goreng risoles sebentar saja hingga kecoklatan (isian sudah matang, tinggal mengeringkan bagian luarnya), lalu angkat dan tiriskan.

Filling ingredients:

Risoles wrapper ingredients:

Steps were generated from the video narration. Watch the video if unsure.

Grate or thinly slice the carrots, thinly slice the green beans, dice the sausages, and thinly slice the scallions.
Soak the vermicelli in hot water until soft, drain, then cut into shorter pieces.
Sauté the minced shallots and garlic until fragrant and softened, then add the carrots, green beans, and sausages, stir-fry briefly with a little water added.
Add the salt, chicken bouillon powder, sugar, and ground pepper, stir well, then add the vermicelli and cook until the liquid reduces and it's dry.
Add the scallions, cook briefly, then remove and let the filling cool completely.
For the wrapper, mix the flour and salt, then add the beaten eggs and water gradually while stirring until smooth, add the rest of the water, stir well, and strain the batter.
Heat a nonstick pan, pour in the batter and tilt to spread thinly, cook over medium-low heat until the edges are dry, then transfer to an oiled plate. Repeat until the batter is used up.
Take a wrapper, fill with a tablespoon of the vermicelli filling (pack it down), fold in the sides, then roll up.
Make a sealing paste from flour and water, dip the roll in the paste, then roll it in fine breadcrumbs, pressing to help them stick. Repeat until all are done.
Fry the risoles briefly until golden brown (the filling is already cooked, so this just crisps the outside), then drain.