Stomachs of birds don't belong to valuable foodstuff, the content of nutritious and useful substances in them is rather low. The muscular bag of a stomach is harsh therefore it is necessary either to pickle it, or to boil and extinguish. On the other hand, "rubber" consistence of ready stomachs are what does a dish attractive.
It is required to you
- Stewed stomachs of a turkey:
- 600 g of stomachs;
- 100 g of onions;
- 2 segments of garlic;
- 30 g of parsley
- green onions and fennel;
- 1/2 tsps of salt;
- 20 ml of vegetable oil;
- 30 ml of a soy-bean sauce.
- For marinated stomachs in an oven:
- 500 g of stomachs;
- 200 g of teriyaki sauce;
- 200 g of red sauce for meat;
- 100 g of a soy-bean sauce;
- 10 g of a sprinkling pepper of Chile.
- For the stomachs baked with eggplants:
- 400 g of stomachs;
- 6 eggplants of the average size;
- 1 big bulb;
- 4 segments of garlic;
- 100 g of a hard cheese;
- 1 tsps of peppercorn;
- 2 tsps of khmeli suneli;
- olive oil
Instruction
1. Wash out stomachs under cold water, remove films of yellowish color, white it is possible to leave. Boil them in the added some salt water to softness (about one hour), keep broth.
2. Cut small onions, warm 20 ml of vegetable oil in a frying pan and fry onions. Merge broth from stomachs in separate ware, cut them thin plates, add on a frying pan to onions, mix. Add three quarters of a glass of broth on a frying pan and you extinguish on slow fire a baking plate a cover about half an hour.
3. Cut small garlic, pour on a frying pan, add a soy-bean sauce, mix and you extinguish about five minutes. Chop parsley, green onions and fennel and strew a ready-to-eat meal.
4. Marinated stomachs in a dukhovkepomoyta also cut stomachs approximately on four parts everyone. Put in a bowl and add ready teriyaki sauce, red sauce for meat (not a sharp), soy-bean sauce, a sprinkling pepper of Chile. Leave to be pickled within one-one and a half hours. Lay a baking tray paper or oil, lay out marinated stomachs, from above close a foil, bake within an hour.
5. Stomachs the stomachs baked with a baklazhanamipromoyta, put in a pan and fill in 1.5 l of the boiling water, scum, add bell pepper and you cook on small fire to softness (about fifty minutes). Merge broth and cut stomachs thin plates.
6. Wash eggplants, destem, cut lengthways, oil from all directions. Warm an oven to 180 wasps, put eggplants a section up on a baking tray, bake about half an hour, to softness.
7. Cut small onions and garlic, warm a frying pan with two tablespoons of olive oil, fry onions and garlic on average fire. Put the cut stomachs in a frying pan, add khmeli suneli and salt, prepare about four minutes.
8. Get a baking tray with eggplants from an oven, accurately take out a core, leave about two centimeters of pulp on walls. Crush cores of eggplants, add to stomachs in a frying pan, add some olive oil. Fill with this mix of a half of eggplants, from above strew with a grated cheese, put in an oven and bake about ten minutes.