Composition / ingredients
Step-by-step cooking
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Rinse the hearts under water, clean, dry on a paper towel.
Cut each heart in half.
Put the hearts in a frying pan with vegetable oil, season them with salt, pepper, and fry over high heat.
After the hearts are lightly fried, reduce the heat, pour in 3 tablespoons of water, simmer under the lid for 10 minutes.
Grate carrots on a coarse grater, finely chop onions. Put the vegetables in a frying pan to the hearts. Simmer for 5-7 minutes.
Cut the zucchini into small pieces.
Put the zucchini in a frying pan to the main dish, add a little more water, add fire and bring everything to readiness over high heat.
Add finely chopped garlic at the end.
In a separate saucepan with boiling lightly salted water, put the broccoli cabbage divided into inflorescences and cook it for 5 minutes.
Before serving, mix broccoli with hearts.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
