Cook Time | 50 minutes |
Servings |
Ingredients
- 4 pieces Onions large,I have an average here
- 100 gram Chicken breast boiled
- 100 gram Champagnons
- 1 piece Chicken egg raw
- 500 ml Water or broth, for the sauce. For blanching to take in addition
- 2 tablespoons Tomato paste
- Sugar to taste
- Salt to taste
- 3 tablespoons Soy sauce 2 tbsp in minced meat, 1 tbsp in sauce, or to taste
- 2 tablespoons Vegetable oil
- 100 gram String beans
- Starch
Ingredients
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Instructions
- First, you need to prepare the bulbs, cutting off the upper part of each. Then cut the middle so that there are 2 outer layers left (the photo of the resulting onion barrels is below in the recipe). Then, blanch the onion barrels in boiling water for 5 minutes (to remove the bitterness), remove from the water and cool slightly.Cut the onion peeled from the middle and fry it in vegetable oil with finely chopped mushrooms
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