Advice 1: How to make the liver soft

Beef liver is a very useful product. It is rich in vitamins, amino acids and trace elements that stimulate the brain, increase level of hemoglobin in the blood. In the liver low in fat, therefore a threat to the slim figure she is not. Plus, the liver has a great taste, especially if to cook it tender and soft.
How to make the liver soft
You will need
    • liver beef – 600 grams;
    • onions – 2 pieces;
    • egg – 1 piece;
    • milk – 1 Cup;
    • sour cream – 50 grams;
    • sunflower oil – 50 grams;
    • salt;
    • pepper.
Rinse thoroughly with fresh liver cold water. If you took the liver out of the freezer, wash it, but do not defrost until the end. So it will be easier to cut. Clear the liver from the films. Cut it into slices about 1 cm thick and place in prepared dish.
Break an egg into a glass of milk and stir with a fork. Pour the chopped liver with the mixture. Steep the liver within 1 hour.
Clean the onions from the husk and cut into half rings. Then sauté it in a separate small frying pan until Golden brown.
While fried onions, heat the sunflower refined oil in a large frying pan. Add the liver, which are soaked in the mixture and start to fry from two parties. Fry on high heat for a short time, five minutes, otherwise the liver will become tough. While cooking, add a pinch of salt and pepper.
Fried pieces of liver put in a pot in one layer. Over the first layer with sour cream and evenly put a little onions. Then put the next layer of the liver, sour cream and onions.
Pour into the pan with the liver milk mixture with the egg, add a little boiled or filtered water so that the sauce covers the liver. Add salt to taste and simmer on medium heat for five minutes. Following this recipe, you get delicious and soft liver.
Buy always fresh steam the liver. If you do not plan to cook it on the same day, freeze yourself for a few days.
Useful advice
To make the liver softer, also, before frying, roll each piece in flour or breadcrumbs. In this case, the liver will not have time to leak juice and she will become even more soft and tender.

Advice 2 : How to prepare liver for cooking

The liver is one of the most "naughty" foods that require thorough pre-treatment before cooking. If it is wrong to prepare liver for cooking delicious meals will not work – it will be too hard and dry. In addition, the finished dish can have quite a distinct odor, which can not hide no condiments. But if you properly handle the liver before frying, it will be tender and juicy.
You will need
  • - a sharp knife;
  • - cutting Board.
Like to your liver, it is very important to remove all its external covering film. If you do not remove them, the liver will work very hard. Frozen liver the film is removed quite easily. Put it in a bowl of hot water for a few minutes to top film a little thawed. Then pry it with a knife and remove the liver.
If the product has not undergone freezing, before processing it is necessary to prepare: rinse the pre-washed piece of liver with boiling water, and then for 2-3 minutes dip in cold water. Using this simple procedure to remove the thin film of the liver will be much easier. Just incise film with a sharp knife and gently separate it with your fingers.
After treatment, thoroughly flush the liver until it will not cease to stand out blood. Then it can be soaked in milk. Make it optional, but soaking will give the dish a more pleasant aroma and delicate flavor. Since liver contains bile ducts, it can taste bitter. Milk washes away the sediment of bile, eliminating the bitterness. Soak the liver in milk should be at least 30 minutes, and ideally the exposure time should be 2 hours.
Select how you will fry the liver in small pieces or portions. In the first case, the piece of liver must be cut into broad, flat slices with a width of about 1 cm. this should remove all veins, bile ducts, and fat. Sliced, put between two layers of cling film and lightly beat off, as in the preparation of the steak. To make it more convenient to just using the back side of a spoon. Use for pounding, a special hammer is not necessary, as the liver has a loose structure and does not require a strong mechanical processing. If you chop the liver into small pieces, to beat them is not necessary, just cut into wedges 1 cm thick, as well as in the first embodiment, thus removing cutting all unnecessary.
Cut pieces of the liver can again a bit to soak it in milk. Then sprinkle them with seasonings or breading, depending on what recipe you will cook the dish. Salting raw liver can not be otherwise when frying, it will become hard. For breading, you can use flour mixed with pepper and other seasonings to taste, or a special mixture of rice crackers. The breading when frying is used for the dish was more succulent, but the liver can be cooked without it.
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