Stewed turkey stomachs in Russian Asian
Composition / ingredients
5
Servings:
Step-by-step cooking
Step 1:
Slice the turkey stomachs arbitrarily
Step 2:
Fry lightly in a hot frying pan with oil. let all the liquid evaporate
Step 3:
Add the slightly thawed mixture beforehand. simmer for a few minutes until all the water from the mixture evaporates
Step 4:
Add broth or water.cover with a lid and simmer until the stomachs acquire the desired stiffness. (here as you like) simmer on medium or low heat
Step 5:
Then add sour cream and simmer for a few more minutes (5-7 min.)
Step 6:
Turn off the gas and let cool
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Chicken stomachs - 114 kcal/100g
- Chicken broth - 19 kcal/100g
- Italian frozen mix - 114 kcal/100g
