Features of cooking fried liver
If you once again thought about what to cook for dinner, then we advise you a simple but very tasty dish - fried liver. And so that it turns out juicy, tender and without bitterness, we will reveal to you several secrets of its cooking.
The taste of food primarily affects the quality of the product. Below are some simple rules that will help you choose a good piece.
- It is better to give preference to a fresh product. But if you decide to buy frozen, then pay attention to its color, which should not be orange. And still refuse to buy, if you see a lot of ice on a piece, it means that it has been frozen several times.
- Choosing a fresh piece, carefully examine it. Its surface should be shiny, smooth, without damage, with a small number of ducts and cavities. It is unacceptable the presence of blood clots and spots that indicate damage to the gallbladder in an animal that will add liver bitterness.
- Buy a piece of uniform color, with a porous, dense structure and a well-fitting film. When pressed, a fossa should appear, which in a fresh liver quickly disappears. Pay attention to the smell, the quality product has a sweetish flavor, and spoiled - gives acid.
- Depending on what animal liver you buy, its color will be different: beef has a tint of ripe cherry, pork - maroon brown, chicken by-product - a dark beige color.
Prepare the product for heat treatment
To the liver is well roasted, it was soft and had no bitter taste, it must be properly processed before cooking.
- First, wash the piece thoroughly under running water. If there is a film, then we remove it. To do this, put offal in a little heated water for 10 minutes, then on the cutting board we hook the film with a knife and carefully separate it from the piece.
- Then we remove all veins and vessels, otherwise they will spoil the prepared dish, since they can not be chewed.
- To exclude the appearance of bitterness of pork and beef offal it is worth soaking in milk for 1-2 hours,pre cut it into pieces. In addition, after such a procedure, the liver during the frying process will turn out to be unusually tender and very tasty.
Secrets of experienced cooks
Not all housewives get to cook fried liver so that it is juicy and soft. Thanks to our advice, you will get the perfect dish.
- The product soaked in milk should be cut into medium-sized strips not thicker than 1 cm.
- Before frying, pieces should be dipped in flour.
- To prevent the liver from getting tough, it must be fried on each side for 5-7 minutes.
- For more juiciness, it can be stewed in sour cream for 15 minutes. From this, the pieces will be more gentle.
- Salt the food better at the end of cooking.
If you follow all our advice, then the fried liver should turn out well. And now we offer you several recipes, using which you will cook delicious dishes with this useful by-product.
Classics of the genre
To get started is to try to cook a recipe for fried liver with onions. Our version differs from the classic one in that, in addition, butter will be used, from which the taste will be simply divine.
So, prepare the following ingredients:
- 800 g beef or pork offal;
- 2 cups of milk;
- 30 g of butter;
- 3 small bulbs;
- 1 cup wheat flour;
- vegetable oil;
- Subproduct is washed, cleaned of film, we remove the veins. Soak in milk for 1-2 hours, soak with paper towel. Cut into small plates with a thickness of 1 cm.
- Bulbs cleaned and shred small half rings.
- Put the butter on the frying pan and pour the vegetable. Put onion and fry for a few minutes. We pour it into the plate.
- Sprinkle pieces of offal with flour and place in a frying pan. Fry first on one side, then on the other with medium heat to form a crispy crust.
- Add onions to the liver and weat them a little more on the fire, stirring constantly.
- At the end do not forget to salt and add pepper.
Serving food served on the table. If desired, you can decorate it with chopped dill and sprinkle with sour cream sauce.
This recipe with apples came up with the Germans. We are sure that you will like this overseas dish.
For the preparation we need the following products:
- 0.5 kg of beef liver;
- 1 PC. Luke;
- 2-3 pieces medium-sized apples (preferably acid varieties);
- 50 g of white semi-dry wine;
- a pinch of nutmeg;
- Prepared and sliced by-products, well sprinkled with flour from all sides and fry in butter until cooked.
- Remove it from the heat and spread on a paper towel or napkin to remove excess fat.
- My apples, peeled, removed the core and cut into slices. Fry in the remaining oil for about 10 minutes.
- We put the finished fruit on a plate.
- Peel the onions, cut into half rings and fry.
- We throw liver and apples into finished onion, pour in wine, pour nutmeg, salt and mix everything well. Tommy dish under a tightly covered lid for another quarter of an hour.
The combination of apples soaked in wine, with slices of tender fried liver, is the harmony of these ingredients in such a simple, but appetizing dish.
The following recipe is not only easy to prepare, but still the food is very useful and very tasty.
So, we need the following ingredients:
- 400 g of chicken by-product;
- 300 g pumpkin;
- 1-2 onions;
- vegetable oil;
- 2 tbsp. l. soy sauce;
- ground black pepper;
- Wash my pumpkin, peel it, and cut it into 2 cm pieces.
- Onion finely shred.
- Prepared liver cut in the same way as the pumpkin.
- Pour oil on a preheated pan, throw in a by-product and fry until golden brown.
- Pass the onion in another pan, after 5 minutes add the pumpkin to it. We bring it to half ready.
- We put together all the roasted products, pour them with soy sauce, salt, pepper and we cook for another 5-7 minutes under the lid closed.
- Such a dish turns out to be unusually tender, and most importantly, very useful. And no matter how much you cook it, it will always delight you with its appetizing aroma.
We are sure that if you listen to our advice and prepare dishes according to the presented recipes, you will get an airy fried liver with a piquant taste.
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