Composition / ingredients
Step-by-step cooking
Step 1:
Stomachs are washed under cold water, cleaned and cut into pieces.
Step 2:
We put the sliced stomachs in the bowl of a slow cooker, fill it with water, add salt and put it in the "Soup" mode for 2 hours to cook.
Step 3:
While the stomachs are cooking, we will prepare the sauce. Sauce: sour cream + mayonnaise + mustard + egg (grate on a coarse grater)+ milk (better 3.2% and higher)+ garlic (mash on a garlic press or grate on a fine grater).
Step 4:
Drain the broth. Put the boiled stomachs back into the bowl of the slow cooker, add sunflower oil and fry with the lid open for 5 minutes. Then add the sauce and on the "Frying" mode, fry for another 10 minutes, stirring occasionally.
It is better not to skimp on products. The better the ingredients you choose, the tastier the prepared dish will turn out.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 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
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Iodized salt - 0 kcal/100g
- Chicken stomachs - 114 kcal/100g
