How to cook pork liver to be. Casserole from liver

How to cook pork liver at home? Many hostesses are accustomed only to fry such a product or stew. However, more experienced cooks claim that from this ingredient you can do the nivestly pate, as well as appetizing cutlets.

Fried Pork Liver: Cooking Recipes

Fry the pork sub-product is quite easy. It quickly becomes soft and gentle, and is also perfect to any garnieram.

So, to prepare a delicious dish to the dining table, we will need:

fresh pork liver - about 500 g;
milk cow - 2 glasses;
vegetable oil - 40 ml;
lukovitsa large - 1 replied head;
salt and other spices - to apply to taste;
carrot large - 1 pc.

Preparation of products

How is the roasted pork liver prepare? Recipes such dishes are usually starting with offal processing. It is cooled well, removing the inedible parts in the form of films and veins. After that, the liver is bold with straw and laid out in a deep bowl.

In order for this product to be maximally lost its bitterness, it is poured with milk and leave in this form for 30-50 minutes.

Having overtake the liver in a dairy drink, it is removed and dry.

Thermal processing process in a pan

Before cooking pork liver in a pan, dishes warm the dishes. Then the entire mutipious sub-product is laying into it and prepare until the entire fluid evaporates. Next to it is added vegetable oil and begin to fry on low heat.

Single processing pork liver should be about 20 minutes. At the same time, it is necessary to periodically interfere with a large spoon, so that the product is not adherent to the bottom of the frying pan and is not burnt.

After the specified time, a semiring onion was added to the dishes, and a large-ground carrot was added. Swinging the components, they are solid and pepper, and then prepare on a small fire another ¼ hour. During this time, pork liver and vegetables must be well helped.

We present to dinner

Now you know how to cook pork liver in a frying pan. After the subprodukt is done, they are laid out on the plate, and some garnish are placed nearby. The best option will serve potato mashed potatoes or boiled pasta.

Saving liver

Stewed pork liver is also prepared as easy and simple, like fried. The sub-product together with vegetables is treated in an in-depth pan, similar to the above recipe, and then add some drinking water. Swinging the components, they are extinguished for 15 minutes.

If you want to get more fragrant and thick goulash, then you can additionally add some tomato paste and wheat flour.

Like fried, stewed pork liver is served to the table along with a garnish of potato mashed potatoes. Such lunch is not only very tasty, but also quite satisfying and nutritious.

Making a delicious pate

Homemade patestone pate will serve as an excellent alternative to the shopping product. This product is preparing easy and simple. To make sure that we recommend to start creating a patent now. To do this, you may need:

pork liver - 1.2 kg;
subsuchings - about 800g;
onions - approximately 3 heads;
carrot juicy - 3 pcs.;
salt, black ground pepper - apply to your taste;
eggs are small - 3 pcs.

Processing ingredients

Before cooking a pork liver on the stove, the subchanits without skins are cut by large pieces, and the sub-product is well wash, clean from the ducts and also largely bold. After that, proceed to processing vegetables. Carrots are a clutch on a big grater, and the bulbs are cut by half rings.

Heat treatment

Prepare the main ingredients, the subchaversions lay out in a thick-walled pan, and then cover it with carrots, onions and pork liver. All ingredients are solid and pepper, after which approximately 150 ml of boiled water is poured. In such a composition, the dish is covered with a lid and prepare in a preheated to 200 degrees oven for an integer hour. After time, the temperature reduces to 175 degrees and baked products for another 60 minutes.

Cooking Pastet.

After all the ingredients become as soft as possible, they are removed from the stove and completely sturd. Then the products are transmitted twice through the meat grinder or crushed with a blender (until a homogeneous mass).

By adding egg yolk yolks to the fragrant mixture, it is perfectly smeared. After that, they are separately whipped proteins and also lay out to the hepatic mass.

Careful movements by mixing the ingredients from the bottom up, they are placed in the form for the baking, which is smeared in advance with oil.

In such composition, the semi-finished product is sent to the oven and bake at 180 degrees for 20 minutes.

After the pate of pork liver will be ready, it is hit and fully cooled. Then the form turn over the bottom and gently draw the product.

Step-by-step recipe Kotlet from the liver pork

After the bottom side of the product becomes ruddy, they are turned over using the blade.

Give delicious cakes to dinner

Now you know simple recipes with pork liver. After tasty and fragrant cutlets are roasted on both sides, they are taken out of the pan and lay out on a large plate.

To the table, pork liver products are presented with potato mashed potatoes, julienne, vegetable cells, salads or other side dishes. By the way, some hostesses prefer to serve hepatic cutlets to guests as a cold snack. In this case, the fragrant sauce should be prepared separately. For this, garlic cloves and solid cheese are finely rubbed, and then fine chopped dill are added to them. All ingredients fill with fatty mayonnaise and prevent well. The resulting garlic mass is applied to the cutlets and use it together with a sliced \u200b\u200bof bread.

The liver of animals is a valuable product in our diet due to the vitamins, minerals, microelements, omega-3 and omega-6 fatty acids necessary for health, beauty and longevity contained in it. However, we value the liver not only as an important fee, but also as an exquisite delicacy, which is distinguished by a bright and original taste - if, of course, cook the liver correctly, in accordance with the recommendations of experienced cooks. Unfortunately, many mistresses are not solved to cook liver, experiencing about possible failure, as this delicate meat can be slightly bitter, dry and tough due to the presence of housing films. Let's talk about how to prepare an incredibly tasty, juicy, soft and gentle liver at home.

Subtleties of the right choice

The main secret of making a delicious liver is that it is necessary to choose a high-quality fresh product. A good liver is elastic, soft, wet, shiny, without dried places and scratches, with a pleasant and slightly sweet scent. If you feel the sour smell, you should not buy a liver, because in this case she most likely has a "venerable" age, which can be found in the color of meat - than it is older, the liver is darker. Blood clots, blood vessels and greenish spots are unacceptable on the surface of meat, which are a sign of damage to the gallbladder, - in this case, the liver will be very damaging.

A qualitative can be distinguished on brown color with a burgundy tint, while the bright and yellowish meat says that the bird is sick. Fresh beef liver has a color of cherry, and if it is slightly pierced with a knife or needle, a plea blood will appear. A good calf liver is distinguished by a saturated color - from brown to red, but most importantly - so that there is no gray plaque, the treacherous sign of stupid meat. When buying a frozen liver, make sure that there is no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of meat has acquired orange shades, it means that the liver is frosty. It is difficult to immediately understand the subtleties of choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of meat.

Secrets of liver training for thermal processing

How to make the liver (beef, pork, chicken or out of turkey), so that it is very tender, soft, juicy and appetizing? It is very important to proper preparation of meat to fry or extinguishing, since the liver needs a careful attitude.

Remove all vessels from the liver, veins and remove the film with a beef liver, picing her knife tip and slightly pulling your fingers, without making sharp movements. If you are all done correctly, the film will take off easily and quickly, without breaks, especially if you place meat for two minutes in warm water. There is another secret of cooking gentle beef liver - it is necessary to cut it into pieces, pour out a small amount of soda, leave about an hour, and then rinse with water. Such a liver will melt in the mouth!

The liver (especially pork) is often grieving, but you can get rid of this bitter if, after cleaning the meat from the live and films, soak it in cold cow's milk, serum or salted water for several hours. For piquancy, you can add some sugar to the liquid, and the meat can be soaked as a whole piece and chopped into pieces. Milk creates wonders, and even the coarsest and rigid meat acquires velvet softness and tenderness. If you have little time, instead of soaking, you can boil the liver in weakly salt water within a few minutes. Many gourmets prefer to marine liver in the cold for six hours, racing her garlic and salt.

The liver, shot down by the hammer, becomes even softer and tender, but do not forget to place it in the cellophane package so that it does not spread.

Fry, cook, carcass and baked

The liver is not only fry, extinguished, boosted and baked, but they make it from it steaks, pies, salads, pancakes and. The most delicious is considered fried liver, but some hostesses do not risk it to cook, fearlessly do not do - who wants to chew dry and tasteless meat? We hurry to delight you - fry the liver easily and simply, you only need a skill!

How to prepare a liver in a pan without additional ingredients? Weathered in Soda and well-washed meat should be cut into flour or sesame and fry on hot oil for 3-5 minutes, but no more not to cut meat. Let it be pulled slightly under the lid, it will reach in its own juice and it comes to readiness under the influence of the internal temperature. Rightly roasted liver turns out amazingly air and juicy, and to also prepare a tougher pork liver, frying it with carrots and onions, and then extinguish in a small amount of water with sugar - it will soften her taste and makes more gentle. It is allowed to salt the liver only at the end of the frying, otherwise it hardens, and even a large number of carrots will not save her.

The liver can be awake with milk, brandy, spices (nutmeg, ginger, cinnamon, curry, carnation), sour cream and tomato paste. If you decide to stew a pork liver, preliminary roasting is obligatory, otherwise you will not be able to get rid of the annoying bitterness.

Before baking in the oven, the liver cut into the slices is better to fry, and then put in the oven for 8 minutes. Readiness is checked with a knife - blood or succulent liquid is not distinguished from the finished liver. In foil, the liver is usually bugs not more than 30 minutes, while do not forget to put a small piece of sala with a slicer of the liver - for softness and juiciness. Remember the main border of the cooking of the liver: a brute force with the duration of thermal processing turns gentle meat into inconvenient and solid sole.

Knowing how tasty you can cook the liver, you will not be difficult to create a festive lunch or dinner on an ambulance hand. It is possible to serve this truly royal delicacy with potatoes, vegetables, crops, paste, salad and a constant marinated bow. Properly cooked liver turns into a culinary and aesthetic pleasure that I want to cook again and again, adding unusual spices and ingredients. More you can find on the site "Eat at home"!

Do you already know how to cook the liver pork to be soft and juicy? If not, then this article is for you. In it we will offer you several recipes for cooking pork liver. It can be frying, stew, but you can cook from pork liver Fritters, rolls and even pancakes.

Pork liver with sour cream

Pork liver stewed with big slices with milk and sour cream, it turns out very soft, gentle and tasty.

Ingredients:

pork liver - 500 g;
milk - 100 g;
bow - 200 g;
sour cream - 100 g;
vegetable oil - 2 tbsp.;
garlic - 1 teeth;
flour - 1 tbsp.;
parsley - 2 twigs;
salt.

Pork liver cooking time with sour cream: 30 minutes
Number of pork liver portions with sour cream: 6

Cooking:

1. Cut onions, fry in a frying pan, do not forget about vegetable oil.
2. The liver cut into medium slices in size as matchboxes.
3. Send a pork liver to Luke, fry 10 minutes. We have time to prepare a gentle sour cream sauce. Sour cream mixed with milk, flour, add chopped garlic and parsley.
4. The liver is salted and pour the resulting sour cream mixture. Cover with a lid, stew on a weak fire for another 10 minutes.

Ready tender and delicious pork liver. It is perfectly combined with vegetables and side dishes. Classic combination - mashed potatoes and pork liver.

Pate from the liver

The liver pate, of course, can be bought in the store. But it will not be so fragrant, melting in the mouth. Pate from pork livecraft is not difficult to cook, and sandwiches with it are incredibly tasty.

Ingredients:

pork liver - 200 g;
spic - 100 g;
bow - 100 g;
petrushka - 20 g;
carrot - 100 g;
creamy oil - 150 g;
salt, pepper, nutmeg.

Push liver pate cooking time: 40 minutes
Number of pork liver pores: depends on the method of filing

Cooking:

1. The liver cut into large slices, pork spic - small. Share a liver and spicker on a non-stick frying pan, pour water, put out for 5 minutes.
2. Add to liver Salt, pepper, crushed parsley, nutmeg. Stew another 15 minutes.
3. Separately boil carrots.
4. When the liver cools, skip it along with carrots through the meat grinder, and then the second time, adding butter.

The finished liver pate can be decomposed on the jars and smear on sandwiches, it turns out more tastier shop. Excellent sandwiches are obtained from such a combination: white bread, hepatic pate, cucumber and parsley. Cucumber can be replaced by Bulgarian pepper and tomato. All versions of sandwiches are different to taste.

And you can feed the liver pate with the side dish. In this case, your task will be beautiful design.

Pork liver beeff

Beefstroods from the liver in our recipe will be delicious and soft. It can be prepared on the plate or using a slow cooker. We offer you the fastest and easy way - cooking dishes in a slow cooker, as well as standard - on the stove.

Ingredients:

pork liver - 500 g;
water - 100 ml;
onions - 150 g;
sour cream - 100 g;
tomato paste - 1 tbsp.;
sunflower oil - 30 ml;
wheat flour - 1 tbsp.;
black pepper, salt.

Pork liver beef cooking time: 20 minutes
Number of portions of Bethstoganova pork liver: 5

Cooking:

1. The liver pork cut into thin stripes, 4-5 minutes longer. Do not forget to wash it in advance and cut off the film.
2. Clear onions and cut by half rings.
3. In a separate container, mix the sour cream, tomato paste, flour, pepper, salt and water.
4. Liver send to the pan so that it gets a crust, then add onions and pour the cooked mixture. Beefroganov well put out 5-7 minutes.

Option for multicookers: Pour oil into the bowl, in the "Baking" mode to fry the liver, stirring it. Then add a bow and cooked sour cream into the bowl. Close the multicooker, put on the "Steamer" mode and set the time of 10 minutes. When the time came out, the lid does not open another 10 minutes.

Here are such recipes from pork liver dishes. We offer you, now you know how to cook the liver pork to be soft and juicy.

Pork liver is the most dietary piece of pork carcass. In it, ~ 129 kal / 100 g of the product, so it can be safely included in the diet in dietary diet.

It is especially useful to growing organism and people with reduced hemoglobin. The liver of pig is rich in useful trace elements and a group of vitamins.

Only ascorbic acid ~ 27 mg / 100 g of liver. And the most powerful antioxidant carotene strengthens immunity and increases stress resistance.

The liver is a popular sub-products of nutrition in many cultures. The available price allows people to use the liver in the amount of quantity.

Pork liver dishes can be like a snack, the main dish, accompanied by various headings and be the main part of the warm salads. The liver can be used in boiled, fried or baked. In any case, the dish with it turns tasty and useful.

Several culinary masterpieces from pork liver for those owners who fell in love with this subproduction with all the soul and stomach.

Pate from boiled liver pork

Pate - Excellent Anointed to sandwiches for breakfast. It is easy to cook it, but it takes a little more time to cook liver. Approximately an hour on slow fire.

The pre-soaking of the liver does not require, but for the suspension you can do this in 15 minutes. Pour it with milk, mineral water or just water and add some sugar. After the sub-product you do not need to rinse, but immediately omit into the pan and pour water to the very top.

On a big fire, let boil the water and, having linked to the average, cook 40-45 minutes. The finished liver is washed with water, and the broth is filtering through a fine sieve into another pan.

We return the liver to clean broth, add garlic, spices and on Slow Fire Tomis for another 5-10 minutes. The finished subproduct is cut into small pieces and get rid of bile ducts. We send the liver in the blender, as well as onions and garlic from the broth. Throw to form a paste-like consistency.

Pate is ready, it remains to add melted creamy oil to it and you can safely smear on a piece of fresh bread. A special taste of pate will add finely chopped greens and fresh onions.

Note:

Pink salt is rich in microelements and much more useful than cooking, but it is not worth it to abuse in cooking. No more than one full teaspoon per day;
Broth from the liver can be used for boiling rice or macaroni.

Fried Liver Pork "Savor in Crate"

In Crete, fried liver eat at least twice a week. This dish is more often used as a snack to dry white and red wine.

A few decades ago, the Crete "Savor" was part of the christmas table. This tradition origated in Cretan villages, when not every family could afford to keep a pig.

Before Christmas, the slaughter of the pig made a landowner sat with relatives. The meat was shared on all the inhabitants, but they only got off-products in the form of liver, lungs.

The poor, wanting to extend the pleasure of eating something meat, tried to maintain the suitability of fried liver for a long time. So in this dish a vinegar appeared, which is a natural preservative, retains the product from damage and sets a special flavor tone.

Subsequently, many foods appeared on Crete using a solid amount of vinegar. For example, acetic sausages and meat apaks simply adore the locals of the island.

Vinegar is indispensable both in cooking and in everyday life. Its property to kill microbes, allows you to use it when washing the dishes and do not need to resort to harmful chemicals.

Before frying the liver of the pig is better to clean from the film, then the dish will turn out more gentle.

Ingredients:

1 kg of pork liver;
Flour Flaws;
Vinegar;
Rosemary;
Salt.

Cut the sub-product along slices thick with finger. Salt and cut into flour.

In the warmed oil in a pan put these slices and fry on medium heat from two sides to a few minutes to a golden crust. Then turn them on slow heat under the lid within 10-15 minutes, turning the slices once.

Checking the readiness, sprinkle with rosemary. Enlarge fire and pour a little vinegar to the pan. As soon as they stop hiding, mix the liver in the pan and immediately lay out on the plate.

Note: Instead of vinegar, you can use red wine.

Greek stifeto from pork liver

In Greece prepare all sorts of stifeado. The main ingredient of this dish is onions in large quantities and a lot of tomato sauce.

Summer use fresh tomatoes, and in winter tomato refills. Stifedo is prepared with different types of meat, as well as from chicken and other types of liver.

Ingredients:

1 kg of pork liver;
0.5 kg of small onions;
Bunch of fennel;
400 g of tomato paste;
Black pepper (peas);
Cinnamon stick;
Olive oil;
Salt to taste.

In the saucepan heating 100 ml of olive oil. The liver sliced \u200b\u200bcubes throw in the pan, stirring all the time, bring to golden color from several sides.

We reduce the fire and cover the lid. Masters 10-15 minutes. Largely cut onions and add to the pot to the sub-product to steal another 12-15 minutes.

We increase the fire and pour one glass of water into a saucepan and give boil. Immediately Solim Pepperm and add finely chopped fennel.

Again with a slow heat for 5-7 minutes. Add cinnamon sticks and tomato paste. We give me a dish for 10-15 minutes.

After about 40-50 minutes, the stifead is ready. Feed such a dish with a garnish in the form of potato mashed potatoes, boiled rice or pasta. Pork liver can become the main ingredient of warm salads.

Considering that such dishes are considered not quite useful food, the question arises: how do the Greeks manage to be famous for long-livers?

Just in Crete, in a huge number, we use a variety of fresh salads with healing herbs and only natural ingredients. Dietary salads An integral part of any critical table.

Dietary salad with arugula and pork liver

This is a very useful salad. Read:

Cherry tomatoes;
Fresh lettuce leaves;
Green onions;
Arugula;
Any hard cheese;
Soy sauce;
Spoon of natural honey.

Pork liver chopped with slices thick with finger and slightly fry in a frying pan. Then pour them to soy sauce, add honey, pour 100 g of water and stew until readiness.

The time to cook lettuce leaves, rinse well and cut into a deep plate. Cherry tomatoes cut into two halves.

Cheese through a large grater. Green onions and arugula finely cut. Mix everything and add a warm liver to Saladu.

Ready salad can be pouring fresh lemon juice or vinegar. Filling the salad is better than 0.3% of the highest grade olive oil. Multivitamin salad ready.

Liver Pork in Venetian

In rural areas near Venice, there is an ancient holiday "Pig Day". In this way, local residents celebrate the abundance and welfare of the village.

Ingredients:

1 kg of pork liver;
1 kg of bow;
150 g of olive oil;
100 ml of balsamic vinegar;
2 h. L. brown sugar;
One bunch of parsley;
300-400 ml of red wine;
Pepper black peas;
Salt.

Sub-product clean from film and bile ducts. You can quit slightly boiling water to make the film easier. My and cut into medium cubes.

In a deep frying pan, a large onion on a half of olive oil. When the bow slightly takes a golden color, add vinegar and sugar.

We leave on slow heat until the caramel type is taken. Finished onions lay out in separate dishes.

In the same frying pan, it's a slightly torture, adding the rest of olive oil. Gasim wine, salt and pepper.

Returning onions in a pan and sprinkle finely chopped parsley. Mix thoroughly and leave to stew, lifting the fire to a minimum.

Olive oil;

Lemon juice.

We cut on thin slices the liver, rinse and dry. We lay out on a preheated frying pan from 2-3 tbsp. l. olive oil.

Fry a little on each side for a few minutes, which would be twisted. Vegetables cut in a convenient way, large or finely and add to the pan.

Stir for one minute. Fill with a glass of warm water. Cover the lid and shops until complete readiness on the downlight.

At the end of the salt of the dish and add the juice of the meal of lemon. Sprinkled with chopped parsley and give it under the lid of 5-10 minutes and serve on the table.

Note:

Solim directly at the end so that the liver does not become rubber.

Bon Appetit!

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Pork liver is one of the relatively inexpensive and tasty meat products, which can not only diversify the homemade menu, but also brighten up any festive table. It can be frying, bake, make pancakes, podlivals, cakes and more. In addition, the liver of a pig is the most valuable source of proteins, many vitamins and trace elements, among which the hardware occupies a special place, since its disadvantage in the human body may cause a serious disease - anemia. It should also be noted that it is quite simple in preparation, it is enough just to know some secrets.

Prefer the fresh product, not frozen.

When buying, focus on the condition of the liver surface - it should be clean, smooth, without dirt, damage and quickly restore your form when pressed.

Before cooking, you need to cut large streaks, because it is their presence in a dish that may be the result of the appearance of bitterness.
To easily remove the film, rinse the sub-product under running water and pour boiling water for 20 seconds.
The liver will be soft and tender if it is cut in advance and soak in milk, preferably cold, 45 minutes or cool water by 1.5 hours. Also, the hostesses recommend sprinkling soda pieces, leave for an hour and rinse well.
To cook a solid pork liver, it must be pre-cleaned and soak. Then put in boiling water and cook for about 40 minutes.
Fried dish saline only after cooking, so you save it juiciness.

Frequent "Questions-Answers"

How to cook a pork liver to a child and how much do you need to cook it?

Soak the product for 3 hours in milk or cool water. The liquid is recommended to change every hour. Remove the film and veins from the liver. Lower the liver in boiling water.
Pork liver for the child you need to cook for 50 minutes.

How to cook pork liver and lungs?

Light small calories are easily absorbed by the body. They are prepared separately from the liver. First, they need to boil them. In the cooking process, they float to the surface, so the load is put on top.

How to cook pork liver and kidneys?

The kidneys have a specific taste that enhances depending on the age of the animal. It is recommended to buy kidney of young animals. They are more delicate taste and contain fewer harmful substances. On the kidney surface, the layer of fat, which is before preparation you need to delete. Before frying them, it is better to cut them into thick slices or cut into two parts so that they do not dry and do not become rigid, remove the available inside the tube and the film, and then either soak, or throw boiling water, or pick up in milk together with the liver.

How to cook pork liver and heart?

The heart consists of muscles with thin fibers. In the thick part, the heart is wrapped with fat. And fat, and hard tubes are usually removed before the heart is sent for sale. When buying, pay attention to the heart chambers there are no blood clots. Pork heart of a small size, so you can be prepared entirely. It is sufficiently solid, but not rough and in taste resembles the usual meat. It is most often boiled or fry.
First, it is poured with salted water, bring to a boil and drain the liquid. Then again poured with water and boil until readiness. It should be soft. Sauce for this dish is prepared on cream or milk.

Liver stew with vegetables

Prepare such ingredients:

Pork liver 600 g
Tomato 1 pc.
Greens at will
Onions 1 or 2 pcs.
Garlic 5 cloves
Salt to taste
Spices to taste
Sunflower oil For frying
Carrot 1 pc.

The liver is cut into parts and pour milk.
My vegetables and clean. The bulbs cut on a semiring or rings, tomato - on small pieces, garlic - also pieces, carrots rudder on a large grater or cut into circles.
Pour a small amount of oil into the frying pan and heated. First, lay garlic for 2 minutes, and then add onions without closing the lid.
As soon as garlic and onions get a golden look, lay the carrots, not forgetting to mix.
Then lay out tomatoes, add salt and spices (which you like more). We close the lid and leave to stew 5-6 minutes, stirring.
On another frying pan laying the liver, pre-dried from milk on a paper towel. Fry on a big heat for a maximum of 5 minutes, not forgetting to turn over every piece.
We add our vegetables, prevent and give 5 minutes to move.
The finished dish sprinkle with crushed greens.

With sour cream

Ingredients:

Carrot 1 pc.
Onions on 1 pc.
Sour cream 4 tbsp.
Salt to taste
Water 1-2 Art.
Pork liver 500 g
Vegetable oil For frying

The liver is cut into parts, lay out in deep dishes and fill with milk. We give the time to come out bitterness.
We prepare vegetables: Carrots clean and rub on a large grater, onions cut on a semiring (you can on rings).
We put a frying pan (preferably deep) on a big fire so that it is pouring, having excavated oil in advance.
Unlock bulbs and carrots. I bring to half-ready.
Next, eat the liver and fry approximately 4-5 minutes until it change color. Then add sour cream and pour boiled water slightly above the entire contents.
We close the lid, set the fire to a minimum and drive somewhere for 20 minutes.
Solim and bring until readiness.

How to cook pork liver with cream?

Cooking is very simple:
1) Pork liver cut into pieces. Put fried for 10-15 minutes. The liver is prepared very quickly. And if you remember it, it will become like rubber.
2) Onions with carrots fry and add to the liver.
3) Add cream. Salt, pepper.
4) bring to boil and turn off. Give a little standing.
All is ready!

How to cook pork liver in mayonnaise?

The recipe for cooking is the same as in the case of sour cream.

With onion

You will need:

Pork liver 500 g
Olive oil for frying
Onions on 2 pcs.
Salt to taste
Ground black pepper taste
White wine ¼ glasses

Cut the liver and soak.
The bulbs are cut on a semiring and pour on a predetermined frying pan, anointed with olive oil. We sprinkle onion with pepper and salt and install on a small fire.
In the semi-prepared onions, we embarrass the dried liver and drive also until half-ready, it is stirring from time to time.
As soon as there is little liquid in the pan, we water the wine and wait until evaporate. We bring the dish until readiness.

In tomato sauce

Ingredients:

Pork liver 800 g
Onions 2-3 pcs.
Starch 0.5 ppm
Water 1 cup
Flour 2-3 tbsp.
Smetana 1 tbsp.
Greens to taste
Tomato paste 2 tbsp.
Ground pepper to taste
Vegetable oil For frying
Salt to taste

We rinse and cut the liver. Then each part sprinkle with flour.
Heat the frying pan with oil and lay the liver.
He fry on a high heat for a maximum of 12-13 minutes, turning over.
Well roasted pieces fold into deep dishes (preferably not enamelled).
By adding 0.5 glasses of water, the container is placed on a strong fire and wait until it boils. Next, we reduce the fire on the minimum and car wash dish of 6-7 minutes.
Cut onion (rings or half rings). Pour on a hot frying pan with oil and fry until readiness. In the container to the liver, we will not add it. This bow will be adding to the main dish.
Preparing sauce. In deep dishes, smear starch and pour 0.5 glasses of water. Thoroughly stir. Then we give sour cream and tomato paste. Stir again.

Sauce pour to the liver, sprinkle with salt and pepper.
We leave a maximum of 5 minutes on minor heat so that the contents are well soaked.
Serve with sauce and handful of roasted onions.

Slovenian Baked

A recipe for a very soft and tasty liver with a minimum of products and troubles.

We rinse a solid piece well, clean it from the film and ducts.
We cut on a share, salt, pepper.
In the form for baking, lay the mug of lemon and sprigs of parsley. Top laying the liver slices and cover them with lemon and parsley.
We pour 100 g of water and put the oven to the oven heated to 220 degrees.
After 20 minutes, the fire is reduced to 180 degrees and keep in the oven for another half hour.
Check availability. To do this, make a puncture in a piece - colorless liquid should flow out of it.
Cut on a portion and apply to the table.

Choons

Try to cook pork liver in such a way.

Liver 0.5 kg
Garlic 3 tooth.
Vegetable oil or sled For frying
Salt, pepper to taste
Greens at will

Place the washed and peeled piece of liver for half an hour in the freezer so that it becomes more dense and cut better.
Cut on a portion of about 1.5 cm thick.
Slightly discard, sprinkle with pepper and crushed garlic.
Fry from two sides to a minute with each.
Put on the plate, satisfy and decorate the greens.

Lush cutlets

It turns out so delicious that even those who do not love liver dishes are eating.

Liver 450 g
Bow 1-2 goals.
Garlic 3 tooth.
Manka 6-7 tbsp. l.
Breadcrumbs of necessity
Soda on the knife tip
Salt, pepper to taste
Vegetable oil For frying

Rinse, dry and cut the liver.
Meanwhile, fry the chopped onions to the golden color.
From these products make mince.
Add garlic, semolina, soda and spices here. Stir and leave for 20 minutes.
With the help of a spoon, form the cutlets, cut them in breadcrumbs and fry on medium heat until golden color.
Serve on a table with any garnish.

Instead of Manka, you can give a glass crushed on the meat grinder of oatmeal.

Fritters

They are eaten faster than being prepared - Be sure to try this recipe.

Liver 300 g
Bow 1 goal.
Egg 1 pc.
Flour 2 tbsp. l.
Salt, pepper to taste
Vegetable oil For frying

The liver and onions need to grind on the meat grinder.
Then add other components, wash and leave for a few minutes.
In a sneakened frying pan, we lay out pancakes and fry to ruddy color on both sides.

Cake

This dish will decorate any festive table, and it is not difficult to do it at all.

Liver 0.6 kg
Eggs 3 pcs.
Flour 3 tbsp. l.
Milk 0.5 tbsp.
Onions 2 heads
Carrot 3 pcs.
Garlic several cloves
Mayonnaise 1 pack.
Salt, pepper to taste
Mushrooms at will

Liver with onion scroll through a meat grinder. Add flour, eggs and spices. Mix.
Pour milk, and wash the minced meat.
It is not a very thick layer to pour a lot in a frying pan and fry from two sides to readiness. Thus, we prepare every damn.
Each layer with a sauce of mayonnaise with garlic. We decide on top of a fried onion and carrot filling (you can add mushrooms here).
The top ball is covered with sauce and put in the fridge at night for impregnation.
You can decorate with grated eggs, tomatoes and greens or once again abundantly anoint with sauce.

Liver paste

Beautiful snack for sandwiches, filling for pancakes and pies, a great option for stuffing eggs. And from such a pate can make a roll with butter.