Salad with chicken stomachs
Composition / ingredients
8
servings:
Cooking method
Boil eggs and cut into cubes, grate carrots on a coarse grater and fry until cooked in vegetable oil.
Chop and fry the onion, fry the mushrooms in oil, cook the stomachs in salted water and cut into strips. All the ingredients fried until they are ready should be thrown into a colander to drain excess oil. Mix all the ingredients, season with mayonnaise, salt and pepper to taste.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken stomachs - 114 kcal/100g
- Canned champignons - 12 kcal/100g
