Pork liver is a source of amino acids, vitamins and minerals. It contains more than in beef, so it is especially useful for people with reduced hemoglobin. Some do not like her because of the light mustard. But you just need to be able to deliciously prepare a pork liver.
Pork liver, unlike beef, more tender, so perfect for cooking pate, livera sausages, pies with Liver. Cooking liver Start with proper processing:
- Cut the ducts.
- If you plan to fry, wear it with salt, leave for eight or ten minutes, then remove the film. For the preparation of minced meat, you can not clean the film.
- To remove bitterness and specific fragrance, over a few hours in milk.
- So that when frying the sub-product turned out to be gentle, take off it.
Patestone
As mentioned above, tasty pies from pork livep. Take 0.5 kg of meat and liver, 1 tbsp. A spoonful of brandy and sherry, 2 heads of a shalot, 1 garlic teeth, 2 sprigs of parsley, ¼ h. Spoons of grated ginger, 1/8 h. spoons of ground carnations, nutmeg, cinnamon, acute pepper, ground fragrant pepper, 1 h. Salt spoon, 250 g bacon.
Meat and liver twist on the meat grinder. Put all the ingredients into the mince and mix with the help of a blender to homogeneous mass. On the bottom of a small deep shape put two thin plastic bacon. To put the liver mass on it, close top with bacon. Put the shape into a large container, pour water and put into the oven. Water Bath will help to achieve smooth and tender consistency. Stop 170˚C and bake one and a half hours.
Finished Pate Remove from a large capacity, wrap in foil, press the cargo and leave cool. This reception will make a thieves dense and finely textured.
Pork liver in a frying
The liver pork is well combined with onions. On the vegetable fat, clamp onions and remove it from the frying pan. In the same fat, please feed the subprodukt. So that the pork liver is soft and juicy, roast pieces in a pan one minute on each side, then close the lid, reduce the fire and tomit 10-15 minutes. Lay out the liver onions and serve with boiled rice or stewed vegetables.
How to cook a soft and juicy liver
Lovers of delicious home food are often wondering how to cook the liver to be soft and juicy. There are several simple recipes that will allow you to achieve this without any problems and please the family with a favorite dish.
How to cook a soft and juicy chicken liver
You will need:
- 0.5 kg of chicken liver;
- 3 bulbs;
- 1 carrot;
- 4 tbsp. spoons sour cream medium fat;
- salt and pepper.
Soft and juicy chicken liver in sour cream is one of the most famous dishes varieties. The liver chicken is considered the most soft and militant in preparation, so it is enough to rinse to hold in cool water for 30 minutes, after which you can already start cooking. Clean it from bile ducts and films, cut into small bars. Sung and pepper.
Cut on onions and carrots with small cubes, then fry on medium heat until golden color. Cut into the flour slices of liver and fry in vegetable oil on a separate frying pan before the formation of a crust. Add onions and carrots, then stew for 15 minutes on a weak heat, covering the frying pan with a lid. Periodically add a tablespoon of water so that the dish does not burn and fastened well.
Add 2-3 tablespoons of sour cream to the liver and stretch another 10-15 minutes, stirring periodically. Check the finished dish on the rigidity. If you want the liver to be softer and juicy, you can add another 1-2 spoons of water and hold on the heat longer until the dish correspond to the desired taste properties.
How to cook a soft and juicy pork liver
You will need:
- 0.5 kg of pork liver;
- 5 tbsp. spoons of flour;
- 2 tbsp. spoons mayonnaise;
- 2 tbsp. spoons sour cream;
- 1 bulb;
- spice.
Pork liver is characterized by a high blood content, which makes it more bitter than chicken. Washing the liver, soak it in cold water for another 1-1.5 hours. Then clean from the residences and again slip under the jet of water. Cut into small cubes so that in the future they are well delighted and become soft and juicy.
Obravel the liver in the flour by adding salt and spices to it. Heat the pan and fry the liver on vegetable oil. Please note that at this stage the dish should not be made to a fully finished state, so getting the liver when it starts to highlight the juice, and lay out on the plate.
Prepare sauce for further extinguishing pork liver. Pour a glass of water into the pan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the liver pieces and cut onion into the boiling sauce. Cushion on slow heat for 20 minutes until the dish acquire the desired degree of softness.
How to cook a soft and juicy beef liver
You will need:
- 500 g beef liver;
- 2 carrots;
- 2 bulbs;
- 3 cabbage sheets;
- 1 tbsp. a spoon of milk;
- 1 tbsp. spoon buckwheat;
- pork fatty;
- salt.
Beef liver is the most rigid and bitter, but it is quite possible to prepare delicious in the form of so-called liver. Weld in salted water buckwheat. Clean the beef liver from the film, cut the cubes and soak half an hour in milk. Cut onions and carrots and pass in vegetable oil. Miss the liver pieces and vegetable roaster through a meat grinder or grind in a blender. Mix the resulting mince with finished and sprinkle to taste.
Cut the pork fat grid on the squares of 10 × 10 cm. Wrap in them on the tablespoon of the hepatic mass, making some kind of cabbagels. Fry the blanks in vegetable oil before the appearance of a crispy crust, then place them in the pot or heat-resistant shape, covers it with cabbage sheets. Pour a small amount of boiling water in the dishes, close the foil or lid and prepare the oven in a preheated to 180 degrees for 20 minutes.
How delicious fry pork liver
Many owners concerns the question, as tastier to cook liver so that it is not tough. This recipe helps to achieve that the liver is juicy and soft. For the preparation of such a gravy will take about half an hour.
You will need
- - 500 g of pork liver;
- - 300 g kefir;
- - Salt and black ground pepper to taste;
- - 1 bulbs head;
- - 1 Fresh carrot;
- - Vegetable oil for frying.
Instruction
Prepare a frying pan in which you will fry all the ingredients. Clean the bow, shallow cut it. Clean carrots and spend it on a large grater. Lay out carrots and onions in a lubricated frying pan.
Cut the liver straw (the smaller, the better). Add to vegetables and fry on medium heat until the liver will stop highlighting blood.
Add kefir, salt and pepper, reduce the fire on the minimum and extinguish the liver of 20 minutes until readiness.
Helpful advice
To make it easier to cut the liver, it must be chilled, so do not defrost it to the end. The longer you frift the liver, the more that it will be tougher. Therefore, it needs to be hung on low heat. Instead of salt and pepper, you can use universal seasoning. To make it easier to wash your hands and a cutting board from the blood of the liver, use cold water.
Pork liver is a wonderful product in order to diversify the homemade menu. Hepatic pancakes, cakes, casseroles, pastries with liver, podliva - it is possible to list infinitely. There are no special difficulties in the preparation of pork liver, and dishes are delicious and economical, because there is a pork liver inexpensive.
You will need
- - pork liver;
- - cream;
- - creamy and olive oil;
- - Vegetables.
Instruction
Deciding to cook pork liver, purchase a fresh product - from this will directly depend on the taste of a finished dish. A good liver should have a uniform brown color without any stains, and in the context its surface is porous, a little grainy and wet. The smell of fresh liver is usually slightly sweet, if the ambit product gives the product, it is not worth buying it - this usually indicates a long storage, freezing and defrost. The dry surface of the liver can also prove long-term foundation on the counter.
If you do not want to prepare the liver on the day of purchase, it is better to freeze it, because it is worth stored for a long time in such a form. This product consists of a sufficiently large amount of water, so in conventional storage it will become dry, and the finished dish it turns out in the end not very tasty.
Before cooking, clean the pork liver from the film so that later it turned out to be especially juicy and gentle. Then wash it and push it at least half an hour in conventional cold water or milk - it is also adding liver juits and make it softer. There is another nuance in the preparation of this product - salt only at the very end when the liver is ready, otherwise it can get harsh.
Prepare the liver in a traditional recipe - put it on in sour cream with onions, carrots and greens. To do this, extract this subproduction with a whole piece in milk for 1.5 hours, then remove the coarse accommodation and cut into small panels. Clean and soda on a coarse carrot. Leek cut half rings. In a deep frying pan on sunflower oil, fry the onions and carrots until half ready. Add a pork liver to vegetables, fry everything together, stirring periodically. As soon as the sub-product begins to change the color, put a pair of tablespoons of sour cream in the pan, mix, add a glass of hot water or milk to 500 g of liver. Close the frying pan with a lid, reduce the fire, extinguish the liver about 20 minutes. From time to time, mix the sun. Do not forget to salt to taste at the very end and add a small chopped parsley when applying to the table.
As a garnish to stewed in the sour cream, a boiled or baked potatoes, peas or potato puree, buckwheat porridge, paste, boiled rice with vegetables or mushrooms. Stewed or fresh vegetables will also be an excellent addition to such a dish, and low-calorie and useful.
Cake a liver in a pot with oranges and apples - such a dish can be pleasantly surprised by the guests. For cooking, cut the liver with pieces, cut break in flour with a pinch of black ground pepper and fry on cream oil to a golden crust. In a separate pan, fry a couple of bulbs, cut by semirings, and fold together with the liver in the pot, spray. Add the apple and orange cut with large cubes, pour into each pot of 3-4 tbsp. Spoons of cream and send an oven to preheated to 200 ° C for 20 minutes. Serve the finished liver right in the pots, sprinkled with fresh greens. Thanks to the fruit, the liver will acquire a pleasant sour-sweet taste.
Experiment with ingredients - instead of fruit in pots, pork liver can be baked with potatoes, mushrooms or simply vegetables. Only pieces of liver and potatoes should be about the same size to prepare evenly. Use cream, chicken or vegetable broth, is suitable and just water. All ingredients can be sprinkled with grated cheese so that the dish is under a ruddy and tasty crust. From seasoning is suitable black or white pepper, rosemary, bay leaf.
Forex pork liver on open fire. Cut the previously washed liver on large pieces of the same size and slide them on the skewers, alternating with thin pieces of fresh salales and any vegetables to choose from. Salo will make kebabs more juicy and gentle. Install the skewers on the brazier and prepare in the usual way for 15 minutes. In the end, sprinkle right during cooking with a mixture of salt, black and red pepper, ground coriander. Before cooking, the liver can soak in milk or to withstand half an hour, stirring with a dry mustard. And instead of a fresh salary, a fat grid is suitable in which it is necessary to wrap each piece. It is possible to find it on the market in meat pavilions. During the cooking, the liver will behave all fat, the grid will not be visible, and the kebab will succeed in particularly juicy.
From pork liver delicious and gentle will be a pate. For its preparation, fry 500 g of liver, chopped into pieces. She must please feel good. At the end of the salt. Separately spruce on cream oil a couple of bulbs and carrots, chopped with straw or thin lumps. All cool, and then mix the liver in the blender with vegetables, 2 tbsp. Spoons of cream oil, black pepper and beloved greens. We distribute the finished mixture with a flat layer into the tank of the right size, pour the thin layer of melted fat, cover the lid and remove into the refrigerator for several hours. When the pate freezes, serve it to the table with a crispy bar, greens and fresh cucumbers - will come out a delicious and useful snack.
Use pork liver and for the preparation of salads. Pre-roast it in butter without additives, cool down to room temperature and mix with a red bow, arugula and a cress of salad, add cherry tomatoes and a little Bulgarian pepper. Ready salad Pour the tender refueling mixed from 1 tbsp. Spoons of lemon juice, the same amount of olive oil and 1 tsp of Dijon mustard.
note
Pork liver is not only satisfying, but also a useful product. It contains many amino acids, vitamins A, E and K, group B, daily norm of copper and cobalt.
Almost every mistress tries to diversify the festive menu. Surprise guests and please be loved ones, cooking quail Under Maroyadom. This is a delicious and extraordinary dish.
And minerals, as well as well absorbed by the body. Nevertheless, many people do not like the liver because of its specific taste or because it turns out to be a rigid and dry. Lifechaker advice will help eliminate all these shortcomings and make a liver fan from any arrival.
Secrets of choice, processing and cooking
How to choose the right liver
In order for the dish to be delicious and useful, you need to choose a high-quality and fresh liver. Make it is quite simple.
- Pay attention to the appearance of the product. The liver should be an elastic, soft, wet and shiny, without scratching and damage. The presence of stains and blood clots is unacceptable. They can testify to the gap of the gallbladder of the animal, which automatically gives the liver bitter taste.
- The color of the liver should not be too light, neither too dark. Remember: Good beef liver has a shade of ripe cherries, pork - reddish-brown, the color of the chicken liver varies from light brown to brown-red, and turkey liver dark red.
- Fresh liver has a sweet metal aroma. The acidic smell indicates that the product is spoiled.
- There should not be excess ice on the surface of the frozen liver, and she herself should not have an orange shade. All this suggests that the product is either frozen several times or stirred out.
How to cook a soft liver
- First you need to remove all vessels, veins and films. In the case of beef liver to make it quite simple. But to facilitate the procedure, you can hold it for a few minutes in warm water. Pork liver film thinner and is harder. Try for 20 seconds to leave the subproduction in boiling water, and after removing the film, picing her by the edge of the knife.
- An extra softness of the liver will give an acidic marinade. For its preparation, juice or lime or a pair of vinegar tablespoons will suit. Mix one of these ingredients with water and soam liver in it a few hours before cooking.
- Food soda can also soften the liver. It is enough to sprinkle every piece with it and wait for about an hour.
- The last way - to apply physical strength for lovers. In order for the product to become softer, you can simply discourage the hammer. Just do not forget to put the liver in Celofan, otherwise it will spread.
How to cook a delicious liver
- To liver, especially pork, did not care, you can soak it in milk, having previously cutting into parts. Recommended soaked time - from 30 minutes to several hours. By the way, the milk will not only eliminate bitterness, but also make the liver very soft.
- Instead of soaking, you can quickly boil the liver in heaven water. This trick should also get rid of the dish from bitterness.
- But to disguise the specific liver taste will help products with strong, pronounced flavors. A good choice will be onions, garlic, chili pepper and fragrant herbs, such as thyme or sage.
How to cook a juicy liver
- The main thing is not to remember. So that the liver remains juicy, it is enough to fry every side on a well-preheated frying pan for 5 minutes (or less).
- If in front of roasting to dip pieces of liver in flour or kralar, the juice will definitely remain inside.
- Sour cream or cream - faithful friends with juicy and soft liver. Stew it in them is recommended no more than 20 minutes.
- The last point and in the list, and during cooking will be salt. She takes moisture, so add it better at the end.
Dishes from the liver
yummly.com.Ingredients:
- 900 g of a sliced \u200b\u200bbeef liver;
- 1 ½ cup of milk;
- 60 g of butter separated into pieces;
- 2 large sweet bulbs;
- 2 cups of flour;
- salt;
- pepper.
Cooking
Carefully rinse the liver under cold water, place in a bowl and fill with milk. It must completely cover the subproduct: if the milk volume specified in the recipe is not enough, increase the dosage.
The liver can be pushed only during the training of onions, but it is better to perform this step in advance and give it to stand 1-2 hours.
Put half into a large pan and melt on medium heat. Add chopped onions into rings, bring it until soft and postpone on a plate.
Put the remains of butter on the same frying pan. Remove the liver of milk, dry with paper towels and cut into a mixture of flour, salt and pepper. When the oil melts, increase the fire and put the liver pieces in the pan.
Fry liver from two sides to ruddy crust. Return the bow on the pan, reduce the temperature to the middle and some time hold the dish on fire.
The remaining cooking time depends on your preferences, but still hesitated the liver hard. It is enough so that it is well twisted outside, and it remains a little pink inside.
yummly.com. Ingredients:
- 400 g of chicken liver;
- 300 g of softened butter;
- olive oil;
- 2 Luke-Shalot;
- 2 cloves of garlic;
- several sage leaves;
- 1 pinching of ground mazis (nutmeg);
- 1 Little brandy wineglass;
- sea \u200b\u200bsalt;
- freshly ground black pepper.
Cooking
Put half the butter into the heat-resistant saucepan and put it on a slow fire. Wait until the oil is melted: it should take about 10 minutes. Then strain the fule oil in a separate bowl and remove the cooling. For PATTET, only purified yellow oil will be required, light residues can be thrown away.
Clean the finely and garlic. Preheat a small amount of olive oil in a pan. Fry onion and garlic on slow heat until soft (about 10 minutes) and move to the plate.
Wipe the surface of the frying pan with paper towels, increase the fire and put the liver with most of the Sage leaf. Fry the liver on each side for two minutes so that it will be twisted outside and remained pink inside. If you remember, it will lose its delicate texture and the pate will be grainy.
Add brandy. Be careful: alcohol can flash. Sung and stick the liver and extinguish it for about a minute.
Remove the liver from the fire and move together with a bow and garlic to the kitchen processor. Grind the ingredients to the state of mashedral, then add mazis and most of the fuel oil. Continue to grind up to homogeneity.
Place the pate in the pre-prepared container, sprinkle with the leaves of the sage and use the spoons with the residues of the fuel oil. Remove the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the upper oil layer is not broken, the liver delicacy can be stored for up to two weeks.
COMMONS.WIKIMEDIA.ORG. Ingredients:
- 500-600 g of pork liver;
- 3 tablespoons of pork fat;
- 1 leek chalot;
- 500 g of fresh forest mushrooms;
- 3 tablespoons of olive or butter;
- 1 big bulb;
- 1 garlic clove;
- 1 thyme twig;
- 2 Shelf Sage;
- 2 tablespoons of dry sherry;
- 50 ml of dry white wine;
- 250 ml of chicken broth;
- 100 ml of oily cream.
Cooking
Heat a large frying pan on a strong fire, put pork fat and, when it melts, add the liver. Fry it from all sides to brown.
A shaded liver lift together with a sliced \u200b\u200bbow-chalot into a sankman and spend 20-25 minutes. When the liver becomes solid (or when the culinary thermometer will show that the temperature in its largest part reached 55 ° C), remove it from the fire and leave in warm place, covering the lid.
While the liver is cooled, start cooking mushroom stew. Put a large saucepan on the middle fire, heat the oil in it and add. When they become a little more brown and the extra liquid will evaporate, add chopped onions and garlic into the pan. Continue cooking until mushrooms soften. Then add thyme and sage leaves. Mix well and fill the sherry and white wine into the pan.
Increase the fire to the maximum and wait when half of the liquid evaporates from the pan. Add broth and repeat the previous item. When the stew thickens, pour the cream into the saucepan and mix. Try the dish, salt and, if necessary, add another seasoning.
Rested and a little cooled liver cut into thin pieces. Move them on a warm plate and put a mushroom stew on top.
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 in 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. 
Many respond to this product quite unflattering. Say, how much liver is neither finishing, it is still obtained by dry and rigid, and the mustard inherent in her capable and completely spoil the dish. And maybe they just do not know how delicious cook liver?
Among the gourmets, the liver calf is especially valued, the color of which varies from light brown to the red, it is the most delicious and tender. Especially tasty calf liver in fried or baked form, but it is necessary to stew it with caution - after a long extinguishing, it becomes rigid. The largest liver is beef, reaching 5 kg, dark color with bitter and even a bit rescued taste. It is possible to improve the taste of beef liver to improve the taste of beef. This process will not only eliminate the liver from bitterness, but also makes it more gentle and softer. Pork liver is different from the liver of other animals by the presence of porosity when cutting. Weight up to 2.5 kg, color from dark red to dark brown. It is not so tender as calf, but also does not have such a rough film like beef. However, it also requires soaking in milk to remove bitterness and giving tenderness and softness.
Some mistresses go to others and choose the liver of birds. Turkey liver less calorie and significantly inferior to chicken in the content of vitamins, but it is no less useful and tasty. Fresh and high-quality bird liver has a brown color, a shiny and smooth surface.
For whatever liver, you do not stop your choice, try to acquire a fresh, not frozen product. The smell of fresh liver is sweet, the acid is a sign of product corruption. The surface of the liver you choose should be smooth, elastic, without spots, damage and scratches. Immediately before cooking, get rid of the film. Initially, rinse the liver in cold running water, then place in warm water for a few minutes. After driving out of the water, cut a part of the liver on one side and gently separate the film. To get rid of the film on pork liver, also rinse it, then place for 20 minutes in boiling water. Large bodies and vessels be sure to remove.
In order to deliciously prepare the liver, cut it into portion pieces, soak in cold milk for 40 minutes, after which you get it out and dried with a conventional paper towel. No milk? Take advantage of conventional food soda. Pour it every piece and leave for 1 hour, after rinse in cold running water. Solo liver dishes are better at the end of cooking.
Observing these simple rules and armed with our recipes, you will learn how to cook liver delicious, and this useful product will more often appear on your desk.
Liver pork, stew in sour cream
Ingredients:
400 g of pork liver,
1 bulb,
1 garlic clove,
200 g sour cream
1 tsp. mustard
1 tsp. flour
100 g of milk,
Vegetable oil, parsley greens, salt, spices - to taste.
Cooking:
Liver soak in milk for 30 minutes. When the time comes out, get the liver and squeeze the extra milk. In a preheated frying pan, pour 2 tbsp. Vegetable oil, lay out a finely chopped onion and prepared liver. Fry for 10 minutes. Separately in a cup or cup, mix flour, mustard and sour cream, add this mixture to the pan and extinguish 10 minutes. Add to the total mass of garlic, passed through the press, chopped parsley, spices and extinguish until readiness. At the end of the preparation, add salt to taste.
Stroganovsky Liver
Ingredients:
500 g calf liver,
2-3 bulbs,
300 g sour cream
flour for powder
Cooking:
Liver rinse, cut into small pieces and soak for 30 minutes in milk, then dry the paper towel. Onions Cut half rings and fry on vegetable oil. After that, remove the onions from the frying pan and fry the liver on the same vegetable oil, having preheated it in flour, no more than 5 minutes on each side. Add to the liver sour cream and onions, mix, let's get drunk without a lid so that the liquid is evaporated, and extinguish 15 minutes, already under the lid. At the very end of the preparation, add the salt and black ground pepper to taste.
Schnitzel from the liver
Ingredients:
200 g beef liver,
200 g of superstars,
100 g of flour,
Vegetable oil - for frying.
For a blister:
2 eggs,
1 pinch of salt,
20 ml of cream,
1 tbsp. (without a slide) flour.
For white sauce:
100 ml of cream,
2 cloves of garlic,
Salt to taste.
Cooking:
Prepare the liver, cut it with portion pieces, salt, pepper and let it stand. For cooking, take eggs, separate yolks from proteins. Yolks Space, add cream, flour and gently mix the whipped proteins whipped in foam. Prepare separate containers for flour and breadcrumbs. Slices of liver Cancel in flour, dry into the clarity and crawl into breadcrumbs. Put the prepared pieces on a heated frying pan with vegetable oil and fry on a small fire for 5-7 minutes on each side. To make a sauce on a hot pan, pour cream, add chopped garlic, salt and bring to a boil. Ready Schnitzels Pight White Sauce.
Liver in potato-cheese "fur coat"
Ingredients:
300 g of liver,
150 ml of dry red wine,
2 potatoes,
1 egg,
100 g of solid cheese,
Vegetable oil, salt, black ground pepper - to taste.
Cooking:
Clean the liver and soak in wine for 1 hour. Potatoes and cheese soda on a large grater, mix, add an egg and mix well. Liver to dry out, soda salt and pepper and cut into slices. Next, take a little potato mixture, scatter on your palm, put the liver slice on the mixture and cover the mixture. Squeeze the resulting cake a little and put it on the pan in the preheated vegetable oil. Fry the liver "under the fur coat" on a moderate heat, so that both potatoes and the liver are perfectly plugged on both sides.
Liver baked in pots
Ingredients:
500 g of liver,
8 potatoes,
2 bulbs,
1 carrot,
1-2 tomato,
4 tbsp. butter
Salt, pepper, bay leaf, garlic, greens - to taste.
Cooking:
Cut the prepared liver with slices, fry on the oil and lay out in the ceramic pot. Add sliced \u200b\u200bpotatoes, tomatoes, onions, carrots, salt, pepper, bay leaf, pour hot broth or water. Cover the potted biscuits and vegetables, put it in the oven and extinguish at a temperature of 180 ° C 20-30 minutes. When submitting to the table, sprinkle the liver in the pots with chopped garlic and greens.
Hot liver snack with mushrooms
Ingredients:
400 g of liver,
200 g of fresh mushrooms,
1 bulb,
Creamy oil, sour cream sauce and cheese - to taste.
Cooking:
Cut the straw prepared liver. Rinse and dare mushrooms, lean on the colander and also cut the straw. Grind onions and slightly fry it on creamy oil. Fry the liver and mushrooms, add the bow, lay out the ingredients into the baking shape, paint the sour cream sauce from above, sprinkle with a grated cheese and bake in a preheated to 180 ° C in the oven for 30 minutes.
Pate from the liver
Ingredients:
1 kg of liver,
200 g butter,
2 bulbs,
Salt, bay leaf, black ground pepper - to taste.
Cooking:
Prepared liver lean in salty water until soft, add a bay leaf and pepper. Move the finished liver through the meat grinder, mix with melted creamy oil. If you wish, add chopped roasted bow to the finished pate.
Turkey liver in cheese sauce
Ingredients:
500 g of turkey liver,
100 g of solid cheese,
75 g of butter,
2 tbsp. vegetable oil
150 ml of 30% cream,
150 ml of milk,
50 ml of white dry wine
2 tbsp. flour
2 twigs of the greenery of dill and parsley,
Cooking:
Liver rinse, dry the napkins and cut the pieces. In the pan, heat the vegetable oil and fry the liver to the rosy. Space, pepper, watch wine and continue to fry to the full evaporation of wine. Then lay out the liver to the plate. In a frying pan, heat the butter and fry flour on it. Add cream milk diluted with milk to the pan, mix well so that there are no lumps, salt and pepper in taste. After that, add a cheese on a shallow grain to the pan and stirred to completely dissolve cheese. Put the liver in the pan and warm it together with the cheese of 1 minute. Sprinkle a ready-made dish with chopped greenery and serve to the table.
Fritters from the liver "Gentle"
Ingredients:
500 g of any liver,
1 carrot,
1 bulb,
3 eggs,
100 ml of milk,
2 tbsp. flour
2 tbsp. starch
1 tbsp. mayonnaise
10 g of greenery,
Salt, black ground pepper - to taste.
Cooking:
Clean and make it easy to cut onions, fry it on a heated vegetable oil to light rosy. Carrot soda on a large grater and fringe with onions for 2 minutes. Place the vegetables in a bowl or a bowl of the blender. The liver wash well and clean from bile ducts and films. Place the liver in the bowl with vegetables, add eggs, spit, stick to taste, add spices and greens at the request. Then pour flour and starch, pour milk, add 1 tbsp. Vegetable oil and mayonnaise and all grind the help of the blender. The finished dough should remind a thick sour cream on the consistency. Bake pancakes on a preheated frying pan with vegetable oil on both sides.
Meatballs from the liver
Ingredients:
200 g calf liver,
1 egg,
30 g fat,
60 g of superstars,
20 g of flour,
10 g of the greenery parsley,
Salt, pepper - to taste.
Cooking:
Skip the crude liver through a meat grinder, add an egg, oil, crackers, salt, pepper, chopped parsley green and mix thoroughly. Form small balls, cut them in flour and boil in salted water. Feed meatballs from the liver to broth, fried cabbage or sch).
Liver Saltison
Ingredients:
700 g of liver,
300 g salla
1 bulb,
2 eggs,
2 heads of garlic,
1 stack. manna cereal
Salt, pepper - to taste.
Cooking:
Scroll through the raw liver on the meat grinder. Finely cut the onions and fry it on creamy oil. Mix the liver with eggs, chopped garlic and semolia and leave for 20-30 minutes to Nobuchl Manka. Add a finely chopped fat, spices, onions, mix well and put the resulting mass into a plastic bag (and better in 2-3, so as not to be broken), lower the water and boil 2.5-3 hours. You can use guts instead of a package and bake the liver saltson in the oven.
Local Patties
Ingredients:
600 g of liver,
8 potatoes,
4 eggs,
3 bulbs,
2 tbsp. Ground sucharas
Oil or margarine, salt, black ground pepper - to taste.
Cooking:
Scroll through the liver through the meat grinder. Swaw potatoes, remember it or also miss through the meat grinder. Finely chopped onions fry on the oil until golden color. Mix the resulting potato mashed potatoes with a liver, add eggs and roasted onions, mix, salute and pepper. Form from the resulting mass of the pies, cutting them in breadcrumbs and roast on a small fire until readiness.
Liver cutlets
Ingredients:
500 g chicken liver,
½ stack. boiled rice
1 bulb,
1 egg,
1 tbsp. starch
Milk, nutmeg, salt, pepper - to taste.
Cooking:
Cut the liver in small pieces and extract in milk for 2 hours. Then twist the liver together with the bow through the meat grinder, add to the resulting mass rice, egg, starch, spices. Put a massive table with a tablespoon and fry the cutlets on two sides on a strong fire. Roasted cutlets put in a deep pan, add a couple of tablespoons of water, cover with a lid and put out a few more minutes.
Liver rolls with apples
Ingredients:
500 g of liver,
1 bulb,
300 g of apples
200 g of smoked rapid
1 tbsp. butter
2 tbsp. sour cream
Flour, bay leaf, salt, pepper - to taste.
Cooking:
Remove the film from the liver, cut it with slices, slightly take off, put on a piece of the apple, roll into the roll, wrap the strip with a thin strip and tie a thread. Finished rolls fry in a heated oil, put in a saucepan for extinguishing, add broth or hot water, as well as sliced \u200b\u200bwith small pieces and roasted onions, and extinguish a dish under a closed lid. After 20 minutes, add salt, spices and continue to extinguish until readiness. Finished rolls remove from broth to a separate dish, remove the threads, and add sour cream mixed with flour into the broth. Serve rolls, watering sauce.
Warm Chicken Liver Salad
Ingredients:
200 g of chicken liver,
1 carrot,
1 bulb,
1 sweet pepper,
Salt, black ground pepper - to taste.
Cooking:
Liver rinse, dry and finely cut, cut down with semirings, carrots - straw, sweet pepper - rings or half rings. In a heated plant with vegetable oil, fry for 3-5 minutes liver, add chopped vegetables, spray, pepper and roast until readiness, periodically stirring, 8-10 minutes.
Now you know the secrets of how delicious cooking liver. Enjoy your appetite and new culinary discoveries!
Larisa Shufkaykin
And minerals, as well as well absorbed by the body. Nevertheless, many people do not like the liver because of its specific taste or because it turns out to be a rigid and dry. Lifechaker advice will help eliminate all these shortcomings and make a liver fan from any arrival.
Secrets of choice, processing and cooking
How to choose the right liver
In order for the dish to be delicious and useful, you need to choose a high-quality and fresh liver. Make it is quite simple.
- Pay attention to the appearance of the product. The liver should be an elastic, soft, wet and shiny, without scratching and damage. The presence of stains and blood clots is unacceptable. They can testify to the gap of the gallbladder of the animal, which automatically gives the liver bitter taste.
- The color of the liver should not be too light, neither too dark. Remember: Good beef liver has a shade of ripe cherries, pork - reddish-brown, the color of the chicken liver varies from light brown to brown-red, and turkey liver dark red.
- Fresh liver has a sweet metal aroma. The acidic smell indicates that the product is spoiled.
- There should not be excess ice on the surface of the frozen liver, and she herself should not have an orange shade. All this suggests that the product is either frozen several times or stirred out.
How to cook a soft liver
- First you need to remove all vessels, veins and films. In the case of beef liver to make it quite simple. But to facilitate the procedure, you can hold it for a few minutes in warm water. Pork liver film thinner and is harder. Try for 20 seconds to leave the subproduction in boiling water, and after removing the film, picing her by the edge of the knife.
- An extra softness of the liver will give an acidic marinade. For its preparation, juice or lime or a pair of vinegar tablespoons will suit. Mix one of these ingredients with water and soam liver in it a few hours before cooking.
- Food soda can also soften the liver. It is enough to sprinkle every piece with it and wait for about an hour.
- The last way - to apply physical strength for lovers. In order for the product to become softer, you can simply discourage the hammer. Just do not forget to put the liver in Celofan, otherwise it will spread.
How to cook a delicious liver
- To liver, especially pork, did not care, you can soak it in milk, having previously cutting into parts. Recommended soaked time - from 30 minutes to several hours. By the way, the milk will not only eliminate bitterness, but also make the liver very soft.
- Instead of soaking, you can quickly boil the liver in heaven water. This trick should also get rid of the dish from bitterness.
- But to disguise the specific liver taste will help products with strong, pronounced flavors. A good choice will be onions, garlic, chili pepper and fragrant herbs, such as thyme or sage.
How to cook a juicy liver
- The main thing is not to remember. So that the liver remains juicy, it is enough to fry every side on a well-preheated frying pan for 5 minutes (or less).
- If in front of roasting to dip pieces of liver in flour or kralar, the juice will definitely remain inside.
- Sour cream or cream - faithful friends with juicy and soft liver. Stew it in them is recommended no more than 20 minutes.
- The last point and in the list, and during cooking will be salt. She takes moisture, so add it better at the end.
Dishes from the liver
yummly.com.Ingredients:
- 900 g of a sliced \u200b\u200bbeef liver;
- 1 ½ cup of milk;
- 60 g of butter separated into pieces;
- 2 large sweet bulbs;
- 2 cups of flour;
- salt;
- pepper.
Cooking
Carefully rinse the liver under cold water, place in a bowl and fill with milk. It must completely cover the subproduct: if the milk volume specified in the recipe is not enough, increase the dosage.
The liver can be pushed only during the training of onions, but it is better to perform this step in advance and give it to stand 1-2 hours.
Put half into a large pan and melt on medium heat. Add chopped onions into rings, bring it until soft and postpone on a plate.
Put the remains of butter on the same frying pan. Remove the liver of milk, dry with paper towels and cut into a mixture of flour, salt and pepper. When the oil melts, increase the fire and put the liver pieces in the pan.
Fry liver from two sides to ruddy crust. Return the bow on the pan, reduce the temperature to the middle and some time hold the dish on fire.
The remaining cooking time depends on your preferences, but still hesitated the liver hard. It is enough so that it is well twisted outside, and it remains a little pink inside.
yummly.com. Ingredients:
- 400 g of chicken liver;
- 300 g of softened butter;
- olive oil;
- 2 Luke-Shalot;
- 2 cloves of garlic;
- several sage leaves;
- 1 pinching of ground mazis (nutmeg);
- 1 Little brandy wineglass;
- sea \u200b\u200bsalt;
- freshly ground black pepper.
Cooking
Put half the butter into the heat-resistant saucepan and put it on a slow fire. Wait until the oil is melted: it should take about 10 minutes. Then strain the fule oil in a separate bowl and remove the cooling. For PATTET, only purified yellow oil will be required, light residues can be thrown away.
Clean the finely and garlic. Preheat a small amount of olive oil in a pan. Fry onion and garlic on slow heat until soft (about 10 minutes) and move to the plate.
Wipe the surface of the frying pan with paper towels, increase the fire and put the liver with most of the Sage leaf. Fry the liver on each side for two minutes so that it will be twisted outside and remained pink inside. If you remember, it will lose its delicate texture and the pate will be grainy.
Add brandy. Be careful: alcohol can flash. Sung and stick the liver and extinguish it for about a minute.
Remove the liver from the fire and move together with a bow and garlic to the kitchen processor. Grind the ingredients to the state of mashedral, then add mazis and most of the fuel oil. Continue to grind up to homogeneity.
Place the pate in the pre-prepared container, sprinkle with the leaves of the sage and use the spoons with the residues of the fuel oil. Remove the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the upper oil layer is not broken, the liver delicacy can be stored for up to two weeks.
COMMONS.WIKIMEDIA.ORG. Ingredients:
- 500-600 g of pork liver;
- 3 tablespoons of pork fat;
- 1 leek chalot;
- 500 g of fresh forest mushrooms;
- 3 tablespoons of olive or butter;
- 1 big bulb;
- 1 garlic clove;
- 1 thyme twig;
- 2 Shelf Sage;
- 2 tablespoons of dry sherry;
- 50 ml of dry white wine;
- 250 ml of chicken broth;
- 100 ml of oily cream.
Cooking
Heat a large frying pan on a strong fire, put pork fat and, when it melts, add the liver. Fry it from all sides to brown.
A shaded liver lift together with a sliced \u200b\u200bbow-chalot into a sankman and spend 20-25 minutes. When the liver becomes solid (or when the culinary thermometer will show that the temperature in its largest part reached 55 ° C), remove it from the fire and leave in warm place, covering the lid.
While the liver is cooled, start cooking mushroom stew. Put a large saucepan on the middle fire, heat the oil in it and add. When they become a little more brown and the extra liquid will evaporate, add chopped onions and garlic into the pan. Continue cooking until mushrooms soften. Then add thyme and sage leaves. Mix well and fill the sherry and white wine into the pan.
Increase the fire to the maximum and wait when half of the liquid evaporates from the pan. Add broth and repeat the previous item. When the stew thickens, pour the cream into the saucepan and mix. Try the dish, salt and, if necessary, add another seasoning.
Rested and a little cooled liver cut into thin pieces. Move them on a warm plate and put a mushroom stew on top.
Bon Appetit!
