Cook Time | 25 minutes |
Servings |
Ingredients
- 1/2 glass Buckwheat
- 300 gram Chicken liver
- 50 gram Champignons
- 2 tablespoons Vegetable oil
- 1 piece Onion
- 1 clove garlic
- 1/4 teaspoon A mixture of spices
- 1/4 teaspoon Coriander
- 3 tablespoons Soy sauce
- 50 ml Cream (20%)
- Green Onion
Ingredients
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Instructions
- Take the buckwheat kernel, pour water in a ratio of 1 to 2, bring to a boil and cook until ready for 20 minutes on low heat. Onions and garlic cut into cubes and fry until transparent in vegetable oil. Although the shape of the cut and the size of the fundamental importance do not have, because it will still be all crushed.
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