Composition / ingredients
Step-by-step cooking
Step 1:
In general, boil the broth from the chicken, then take out the meat.
Step 2:
Chop onion and carrot finely,
Step 3:
Throw in a frying pan with oil and fry well. Add to the broth and bring to a boil. When the liquid begins to boil, we lower the noodles into the soup, salt and pepper, cook for twenty minutes on medium heat. Put chopped greens in each plate before serving.
Step 4:
Cooking noodles: Sift flour on the table with a slide, in the center we make a hole where we drive an egg. Gradually adding cold water, knead the steep dough.
Step 5:
Let the dough lie down for 20 minutes. After it is rolled out in a thin layer, sprinkle with flour and cut into long strips 6 cm wide.
Step 6:
Then put the strips together and cut them across. To get rid of excess flour, you can put noodles in a sieve and shake it well.
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
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
