How Delicious To Cook Stomachs | Food




How delicious to cook stomachs

Chicken gizzards - offal is widely used in cooking. They can be prepared from both the first and second dish, and stuffing. Stewed chicken gizzards obtained very tasty, tender and nutritious.

How delicious to cook stomachs

You will need:

Stomachs stewed with vegetables: chicken gizzards - 700 g; mushrooms - 150 g; Carrots - 1 pc .; Onion - 1 pc .; Garlic - 2 cloves; zucchini - 1 pc .; broccoli - 200 g; Vegetable oil - 2 tbsp. l .; rosemary - 2 sprigs; marjoram; salt. Gizzards cooked in beer: chicken gizzards - 500 g; Onion - 1 pc .; vegetable oil - 1 tbsp. l .; butter - 1 tbsp. l .; flour - 2 tbsp. l .; light beer - 1 st .; chicken broth - 1 tbsp .; wine vinegar - 1 tbsp. l .; sugar - 2 tsp .;. mustard - 2 tablespoons. l .; salt. Stewed gizzards "Korean": chicken gizzards - 500 g; Onions - 1 pc .; garlic - 5 cloves; vegetable oil - 3 tbsp. l .; chicken broth - ½ v .; soy sauce; cilantro; chopped fresh herbs; red pepper; salt.

Instruction how to cook delicious stomachs

Step 1:

Stomach, stewed with vegetables. Stomachs, thoroughly clean, rinse under running water and pat dry on paper towel. Heat the oil in a skillet and brown the gizzards over high heat for 3-5 minutes. Season with salt and pepper to taste. Pour 100 milliliters of water, cover and simmer over low heat for about 25 minutes. Carrots and onions clean carrots grate, chop the onion finely. Put the vegetables in a saucepan to the stomach. Cook for 5 minutes, stirring constantly. Wash mushrooms, cut into thin slices and zucchini - small pieces. Zucchini and mushrooms add to the skillet, pour in 1/3 cup of water, sprinkle with oregano and bring to a boil. Simmer for 5-6 minutes. In a saucepan of boiling salted water, lay divided into florets of broccoli and simmer 5 minutes. Before serving, mix the cabbage with stomachs.

Step 2:

Stomach stewed in beer. Stomachs clean from the inside of the film, wash well and cut into small pieces. Onion peel and chop. Heat the vegetable oil in a deep frying pan, add the butter, melt. Fry onions in butter until transparent, add the chicken gizzards, fry for 5-7 minutes, stirring constantly. Sprinkle with flour, stir and cook for another 2 minutes. Salt and pepper. Stirring constantly, pour into the pan a little broth and beer. Add the vinegar and sugar, cover with a lid. Simmer until tender for 12-15 minutes. If you want to just blow broth. Add the mustard, stir and serve with boiled potatoes.

Step 3:

Stewed stomachs "in Korean." Stomachs notch, remove the inner film and well rinse. Boil until half cooked in salted water, remove from broth. Drain and cut into strips. Onions and garlic clean, onion finely chop half rings, chop the garlic. Heat the vegetable oil in a frying pan and fry the onion for 2-3 minutes. Add to the pan chicken gizzards, pour broth and simmer for 10 minutes. Then add the soy sauce, red pepper and garlic. Stir and continue to simmer for another 4-5 minutes. Serve, sprinkled with herbs.