Stomachs of birds - tough meat and not really nutritive. But their neutral taste gives a scope of culinary imagination, not to do without sauce here. Marinade will help to soften meat before preparation.
It is required to you
- 500 g of chicken stomachs;
- 200 g of broccoli;
- parsley
- garlic;
- 200 g of cream (20%);
- 2 tsps of mustard;
- 50 ml of a soy-bean sauce;
- 1 tablespoons of grated ginger;
- 50 ml of milk;
- 5 glasses of flour;
- 1 egg;
- 30 ml of cognac;
- 1 glass of vegetable oil;
- 1 tsps of a desi;
- spices
Instruction
1. Boil milk, cool a little, sift 0.5 glasses of flour through a strainer in a bowl. Pour in warm boiled milk, mix, add 30 milliliters of cognac.
2. Wash up egg, separate a yolk from protein, pound a yolk with salt, add to mix of flour, cognac and milk and mix to a uniform state. Move away squirrels in the fridge, it still is required. Let's batter stand 40-50 minutes at the room temperature. You can make dense batter which forms a thick, "grain" crust, or more liquid, forming thin, a crisp.
3. Boil chicken stomachs in the added some salt water within 1.5 hours, cut identical pieces. Connect a soy-bean sauce and a cracked ginger in a bowl, add some spice to taste and pickle in this mix chicken ventricles for 30 or 40 minutes.
4. Beat egg white to weak foam, add to batter. Take out ventricles from marinade, dry, dip everyone into batter and roll in in the test then fry in hot fan to a golden crust.
5. Fry pieces in a deep frying pan or in a pig-iron cauldron. Pour in a frying pan or a cauldron a layer of vegetable oil in 3-4 centimeters, properly warm, and put ventricles there. Add oil as necessary.
6. Take out ready ventricles, cast away on a colander or lay out on paper towels to remove excess oil.
7. Make sauce: take the frozen broccoli cabbage, boil water, add some salt and put cabbage there without defreezing, boil within 5 minutes, take out a skimmer and dry. Clean and small cut garlic (4 cloves), wash out parsley in cold water, dry by means of paper towels, largely cut.
8. Pour 1 teaspoon of vegetable oil in a frying pan and add 1 tablespoon of a desi, warm and fry in mix of oils of broccoli with parsley and garlic within 4-5 minutes. Add mustard, mix and pour in cream. You extinguish on average fire of 5 more minutes.
9. Shift fried vegetables in the blender and make of them puree. Give ventricles with sauce.