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.