The stomachs of birds do not belong to valuable food products, the content of nutrients and nutrients in them is quite low. The muscle sac of the stomach is harsh, so it must be either pickled or boiled and stewed. On the other hand, the “rubbery” consistency of cooked stomachs is exactly what makes the dish appealing.
It is necessary
-
- Stewed turkey stomachs:
- 600 g stomachs;
- 100 g of onions;
- 2 cloves of garlic;
- 30 g parsley
- green onions and dill;
- 1/2 tsp salt;
- 20 ml of vegetable oil;
- 30 ml of soy sauce.
- For pickled stomachs in the oven:
- 500 g stomachs;
- 200 g teriyaki sauce;
- 200 g red sauce for meat;
- 100 g soy sauce;
- 10 g ground chili.
- For stomachs baked with eggplant:
- 400 g stomachs;
- 6 medium-sized eggplants;
- 1 large onion
- 4 cloves of garlic;
- 100 g of hard cheese;
- 1 tsp black peppercorns;
- 2 tsp hops-suneli;
- olive oil
- salt.
Instructions
Step 1
Rinse the stomachs under cold water, remove the yellowish films, white ones can be left. Boil them in salted water until soft (about one hour), save the broth.
Step 2
Chop finely onions, heat 20 ml of vegetable oil in a pan and fry the onions. Drain the broth from the stomachs into a separate bowl, cut them into thin slices, add to the skillet to the onion, stir. Add three quarters of a glass of broth to the skillet and simmer, covered, for about half an hour.
Step 3
Finely chop the garlic, add to the skillet, add the soy sauce, stir and simmer for about five minutes. Chop the parsley, green onions and dill and sprinkle on the finished dish.
Step 4
Pickled stomachs in the oven Wash and cut the stomachs into about four slices each. Place in a bowl and add prepared teriyaki sauce, red meat sauce (not hot), soy sauce, and chili powder. Leave to marinate for one to one and a half hours. Line a baking sheet with paper or grease with oil, put the pickled stomachs, cover with foil on top, bake for an hour.
Step 5
Eggplant baked stomachs Wash stomachs, put in a saucepan and pour 1.5 liters of boiling water, remove foam, add peppercorns and cook over low heat until soft (about fifty minutes). Drain the broth and cut the stomachs into thin slices.
Step 6
Wash the eggplants, remove the stalk, cut lengthwise, grease with oil on all sides. Preheat the oven to 180 ° C, place the eggplants, cut up on a baking sheet, bake for about half an hour, until soft.
Step 7
Finely chop the onion and garlic, heat a skillet with two tablespoons of olive oil, sauté the onion and garlic over medium heat. Place the sliced stomachs in a skillet, add suneli hops and salt, cook for about four minutes.
Step 8
Remove the baking sheet with eggplant from the oven, carefully remove the core, leave about two centimeters of pulp on the walls. Chop the eggplant cores, add to the stomachs in a frying pan, add olive oil. Fill the eggplant halves with this mixture, sprinkle with grated cheese on top, place in the oven and bake for about ten minutes.
