Resep Risoles Ragout Sayur

Instructions

1. 1. In a large container, prepare wheat flour. Make an empty space in the center of the mound of flour. Crack the egg in the middle then pour in the liquid milk, stir gently. 2. Add salt and melted margarine. Stir well. 3. Heat a flat non-stick frying pan. Pour the mixture into a thin omelette. Once it changes color and is cooked, remove from heat. Do this until all the dough is used up. Set aside.
2. 1. Heat margarine, add the onion and saute until fragrant. 2. Add the flour slowly while stirring until it forms lumps. 3. Pour in the broth slowly while stirring until the mixture is smooth. 4. Add carrots, potatoes, shredded chicken, sugar, salt and pepper. Mix well. Cook until the carrots and potatoes are slightly soft. Correct the taste. 5. Add the spring onions, stir well. Remove and set aside.
3. 1. In a container, mix the dipping ingredients well. Prepare the dry coating material in another container. 2. Prepare one sheet of omelette skin. Fill with 1 tablespoon of filling, fold in on both sides then roll. Do this until the omelette skin is gone. 3. Heat a lot of oil. 4. Put the risoles into the dipping agent until all surfaces are coated. Then roll in breadcrumbs. 5. Fry in hot oil until cooked and changes color to brownish yellow. Lift and drain. 6. Ready to serve.
4. 1. Cool the ragout mixture before using, so that the taste doesn't change quickly. 2. Store the ragout risoles for approximately 30 minutes in the refrigerator before frying so that the fried results are crispier. This ragout rissoles can also be stored in the refrigerator freezer as frozen food stock and just fried at any time. 3. Use a quality flat pan so that the rissoles skin doesn't tear easily, such as IKEA Kavalkad (See Lazada DISCOUNT). This frying pan has been coated with classic non-stick Teflon. Another advantage is that this frying pan is very sturdy and durable. The handle is comfortable to hold and does not conduct heat.