11.06.2020
102
Recipe information
Cooking:
1 hour 20 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken stomachs | 1 Kg |
| 2. | Bell pepper | 1 PC. |
| 3. | Tomatoes | 1 PC. |
| 4. | Green beans | 100 Column |
| 5. | Carrot | 1 PC. |
| 6. | Bulb onions | 1 PC. |
| 7. | Soy sauce | 2 art. l |
| 8. | Sour cream 10% | 1 art. l |
| 9. | Bay leaf | 2 PC. |
| 10. | Vegetable oil | for frying |
| 11. | Black pepper | taste |
| 12. | Salt | taste |
| 13. | Greenery | taste |
Cooking
1. Stage
Rinse the stomachs well, cut into pieces and boil in salted water with bay leaf for 40 minutes. Dice the onion and grated carrots on a coarse grater and fry until golden brown in vegetable oil.
2. Stage
In a pan, add julienne sweet pepper, green beans and cook for 3-5 minutes.
3. Stage
Add boiled stomachs to vegetables, pour 0.5 tbsp. the broth in which the meat was cooked. Shuffle.
4. Stage
Add sour cream, pour in soy sauce, salt and pepper to taste. Simmer for 15 minutes.
5. Stage
Add finely chopped greens at the end and cook for a few more minutes.
6. Stage
Serve the dish with any side dish or as an independent dish.
