How easy is it to cook chicken stomachs in a multivariate?

I wanted to treat myself to something delicious and at the same time low-calorie? Then you can advise to cook chicken stomachs in a multivark, their recipe is quite simple.

A little about the benefits of this dish

The advantage of this dish is that it does not take long to prepare it. And if you decide to lose weight, then you certainly need to cook chicken stomachs. Caloric content is not high - it is about 80 kcal per 100 g of product. Generally, by-products are available to everyone and are able to diversify your daily diet to the maximum.

Speaking of the benefits of this dish, it can also be noted that the chicken stomach, prepared in a multivarka with all the rules, is very useful, because they contain a large amount of protein and iron, as well as no less important for the body of folic acid. To the note for those who have problems with hair or nails: always include in the diet of offal.

So, we learned about the benefits of this dish, now we will start to prepare chicken stomachs in the multivark using the "Quenching" mode. If there is not this miracle technique, the usual, time-tested saucepan will do.

Necessary ingredients

In order to cook chicken stomachs in a multivark, we need for one kilogram 3-4 onions and 2 large carrots. As for tomato, then everything depends on your taste. If desired, you can use both tomatoes and ready-made tomato paste.

The process of cooking delicious chicken stomachs

We proceed to the cooking process. Ventilate well under running water to remove fat. It is advisable to leave them for half an hour in cold water.

After that, we start cooking vegetables. We cut the onions in half rings, carrots three on a large grater and send vegetables to the bowl of the multivark, where chicken stomachs are already located. Tomatoes cut and add to the main ingredients, all the salt, pepper, season with your favorite spices. Thoroughly, but gently mix the contents of the pan. Many people get in the way - so the vegetables preserve their juice.

It's time to send our dish to the multivark. First you need to set the "Baking" mode, on which our dish should be cooked for about 20 minutes. Do not forget to stir thoroughly! After that, we set the "Quenching" mode for a couple of hours.

Helpful Tips

For a more saturated taste, it is recommended that the chicken stomachs in the multivark be sent to the fridge to marinate, preferably overnight. Of course, if there is no time, you can do without this procedure.

If you cook in a normal saucepan, then during the preparation you will need to monitor the amount of water. Most likely, you have to top up it, as it will quickly evaporate from under the lid. In the case of using a multivarker, there is no such unpleasant moment, the liquid will be quite enough, while the stomachs will also give off the juice.

Half an hour before the end of cooking, you need to add a few slices of garlic, crushed with a knife. That's all, our dish is ready for use! The stomachs are very tasty, juicy, tender - they just melt in the mouth. This dish is perfectly combined with any garnish, for example, with buckwheat, rice or vegetables.