- liver beef – 600 grams;
- onions – 2 pieces;
- egg – 1 piece;
- milk – 1 Cup;
- sour cream – 50 grams;
- sunflower oil – 50 grams;
Advice 2: How to prepare liver for cooking
- - a sharp knife;
- - cutting Board.
Advice 3: How to cook liver
Prepare liver for cooking
Housewives often not taken to prepare meals from the liver due to frequent failures. It happens that the liver turns hard, bitter, dry, or indigestible stringy membranes. In order to avoid these unpleasant moments in the final dish liver it is recommended to prepare.
For this it must be thawed and free from films. On defrosted the liver to do this quite easily. In order to get rid of the rigidity of raw liver soaked in milk for about an hour. This cooking trick will make the liver tender and soft, plus it practically will save the meat from the bitterness inherent in pork and chicken liver in particular.
If the recipe is supposed to broiling, it is initially hard and rough beef liver cut into pieces, RUB with baking soda and allow to soak for about an hour, then well washed. This study option is much more effective than soaking in milk, but especially for beef.
If the liver is pre-treated in accordance with the tips above, it is not difficult to make from her a couple of meals in a hurry. The most simple variant - fried liver with onions.
For this dish the meat is cut into portions with a thickness of about of an inch, salted and sprinkled with ground black pepper. Meanwhile, in a frying pan in vegetable oil passiruete onions cut into rings. When the onions become characteristic Golden color, with a slotted spoon, you should put it on a plate. Further, the chunks of liver are fried in the remaining oil in a hot pan. This process takes about five minutes of frying on each side. Prepared the liver is decomposed on the plates and sprinkle with previously toasted onion and greens.
Another option for rapid cooking of the liver involves roasting with subsequent quenching in sour cream. The previously prepared liver cut into small pieces and fry with chopped onion in vegetable oil. Then added a tablespoon of flour and a few tablespoons of sour cream. If necessary (if the sauce didn't cover the liver) can pour a little hot water. The dish is cooked under a lid for about 15-30 minutes and served with a garnish. For a side dish perfect mashed potatoes. Before serving, decorated with greenery.
Advice 4: How to cook liver salad
- the liver;
Advice 5: How to cook tender and juicy liver
How to cook a tender and juicy chicken liver
You will need:
- 0.5 kg chicken liver;
- 3 onions;
- 1 carrot;
- 4 tablespoons of sour cream average fat content;
- salt and pepper.
Soft and juicy chicken livers in sour cream is one of the most famous varieties of meals. Chicken liver is considered the most soft and pliable in preparation, so it is enough to wash to hold in cool water for 30 minutes, after which you are ready to begin cooking. Clean it from the bile ducts and films, cut into small bars. Season with salt and pepper.
Cut into small cubes onion and carrot, then saute over medium heat until Golden brown. Roll in flour the liver slices and fry in vegetable oil in a separate pan until crisp. Add the onion and carrots, then simmer for 15 minutes on low heat, covering the pan with a lid. Periodically add a tablespoon of water to the dish did not burn well, and it was extinguished.
Add to the liver 2-3 tablespoons of sour cream and simmer another 10-15 minutes, stirring occasionally. Check out the finished dish on the stiffness. If you want the liver was softer and more juicy, you can add 1-2 tablespoons of water and one to hold the fire longer, until the dish will not match the desired flavor.
How to cook tender and juicy pork liver
You will need:
- 0.5 kg pork liver;
- 5 tablespoons of flour;
- 2 tablespoons of mayonnaise;
- 2 tablespoons sour cream;
- 1 onion;
Pork liver has a high content of blood, which makes it more bitter than chicken. Rinse the liver, it steep in cold water for 1-1. 5 hours. Then remove the veins and rinse again under running water. Cut into small cubes, so that in future they are well cooked and become soft and juicy.
Roll liver in flour, adding salt and spices. Heat a pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be brought to a fully ready state, so take out the liver, when she will devote plenty of juice, and arrange on a plate.
Cook the sauce for further stewing pork liver. Pour into the pan a glass of water, then bring to a boil. Add mayonnaise and sour cream, stir. Place in the boiling sauce over the liver slices and diced onion. Simmer for 20 minutes until the dish has reached the desired degree of softness.
How to cook tender beef liver
You will need:
- 500 g beef liver;
- 2 carrots;
- 2 bulbs;
- 3 cabbage leaf;
- 1 tbsp milk;
- 1 tablespoon buckwheat;
- pork fat mesh;
Beef liver is the most hard and bitter, however it is quite possible to cook delicious food in the form of so-called liverworts. Cook in salted water buckwheat. Clean the beef liver from the film, cut into cubes and soak in milk for half an hour. Cut the onions and carrots and fry in vegetable oil. Miss liver slices and vegetable sauté in a meat grinder or chop in a blender. The resulting mince mix ready and add salt to taste.
Cut the pork fat grid squares 10 × 10 cm, Wrap them in a tablespoon of hepatic masses, making some semblance of cabbage. Billet fry in vegetable oil until crisp, then place them in a pot or heat-resistant form, zastelil her cabbage leaves. Pour in a bowl a small amount of boiling water, cover with foil or a lid and cook in a preheated 180 degree oven for 20 minutes.
Advice 6: How to cook beef liver
Useful properties of beef liver
In the human diet must contain beef liver. In the liver quite a bit fat and a lot of vitamins. It contains vitamins a, B2, C, E, D and K. it also contains magnesium, sodium, calcium, potassium, phosphorus, iron, zinc, amino acids and antioxidants.
The liver is an essential product in the diet of people leading an active lifestyle, or working in the intellectual sphere. Also, this product is useful for those who suffer from iron deficiency. However, liver should not be eaten for people with high cholesterol and suffering from cardiovascular diseases.
How to choose the right beef liver for cooking
When choosing of the liver pay attention to its color – fresh beef liver should be reddish brown. If the liver is too light, it means it is stale. The product must be smooth and homogeneous structure. It should be no impurities and veins. Also note the smell. The smell of fresh product should be sweet.
The method of cooking beef liver
The easiest way to cook beef liver – fry it. Prepares a dish very quickly. For cooking you will need to have in the kitchen the following ingredients: 1 kg beef liver, 2-3 onions, 1 Cup milk, salt and pepper, vegetable oil for frying.
The first step is to flush the liver and cleanse it from the films. Then cut into slices or strips with a thickness of 0.5-1 cm cut pieces should be soaked in milk for 10 minutes. This is necessary in order to product the bitterness left. Onions can be cut into rings or strips.
After soaking the liver can be spread into the pan. It must be oiled and warm. To the liver in a pan laid out the bow. Then, the ingredients need a little prozhat, and then add salt and pepper according to your taste.
To cook liver is necessary on medium heat with the lid closed, stirring occasionally. The cooking time is 20-30 minutes.
Secrets of cooking beef liver
Salt the liver is necessary, after she gave the juice, otherwise the dish will turn out hard. If you see that the liver is not fried, you can pour a half glass of water or add 3-4 tablespoons of sour cream, then dish will have a soft and gentle taste.
If you are cooking frozen liver, you should not thaw completely. It is better to cut slightly frozen slices, so the product will retain more nutrients.