- 1 tongue sparrow
- 2 Chinese tongue bird liver and gizzard 2.1 components 2.2 Preparation
- 2.1 components
- 2.2 Preparation
- 3 Chinese tongue bird liver and gizzard ghee 3.1 components 3.2 Preparation
- 3.1 components
- 3.2 Preparation
San sparrow type of pasta, which is marked by a small percentage of carbohydrates, in addition to contain a good proportion of minerals, vitamins, fiber, etc. It also features a small form, where it is slightly larger than the size of grains of rice, it must be noted to the multiplicity preparation of the San bird depending on ways of components used in the preparation, and according to the customs of each country, where it is possible to prepare yogurt, or vegetables, or meat, or liver and gizzard, and then submit it to the authorities, and main dishes, in this article Snarafkm on Chinese modus operandi of the tongue sparrow liver and gizzard.
Chinese tongue bird liver and gizzard
- Kuban and a half of the tongue of the bird.
- Half a kilogram of liver and gizzard.
- Two heads of onions.
- Head of green pepper rings section.
- Six teaspoons of tomato sauce.
- Mkaaban of chicken broth.
- Four teaspoons of oil.
- Small tablespoons of vinegar.
- Three grains of cardamom.
- Four cups of water.
- Black pepper to taste.
How to prepare
- Place the liver and gizzard washed in a bowl, add black pepper, vinegar, Amsjeha well, and leave for a quarter of an hour, then rinse again, and slice the size you want.
- Put the tongue of the bird in the pot on the fire, and Hmrah until golden color.
- Place the onions in a pan and Hmrah, and add the liver and gizzard, and Aljbhan, and Amsjeha well until mature.
- Place the bird on the tongue, mix, and Qlbhe for several minutes.
- Put the tomato sauce on the fire, add the chicken broth, water cubes, and leave it up to boil.
- Put the combination of the bird in San Casserole, and leaves a little.
- Put the tomato sauce to mix in Tagine, Put green peppers on his face, and to the oven Enter it for half an hour until blush, and his feet.
Chinese tongue bird liver and gizzard ghee
- Envelope Orzo.
- Small tablespoons of margarine.
- A quarter kilogram of liver and gizzard.
- Head of grated onion.
- Colored pepper, paper Laura and cinnamon, salt, and pepper to taste.
- Head of garlic.
How to prepare
- Place the onions in a pan on the fire, add the garlic, liver and gizzard, and paper Allora, then Houhaha well.
- Put colored peppers on the mix, and leave until cooked.
- Put the tongue of the bird in the pot on the fire, Hmrah well, and add a little water to it, and leave until cooked.
- Place the liver mixture on the tongue of the bird, and leaves a little.
- Place the mixture in the oven tray, and leave even blush, and imbibing water.
- Place the meal in the serving dish, and her feet with power.
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