How to cook liver

The Limit Liver is a server rarity, famous for its unsurpassed taste and a huge list of useful properties. Even cooked in its own juice, with a minimum of seasoning, the liver of the Nalima is able to hit even the most sophisticated gourmet. Dishes with her place on the holiday table and on everyday.

1

Secrets of proper cooking

The taste qualities of this northern delicacy are largely dependent on how correctly the liver is being divided when the cook in the hands of the chef.

1. If you succeed in pulling it out of fish bugs, do not randomly by the tip of the knife bubble, then it's practically done. After removing the liver is cleaned of films, wash and cut into small pieces.
2. The taste of the liver also depends on how well it will be able to save fat in it. Therefore, cook it is recommended with a timer - otherwise it will lose most of their fat, will be fresh and overwhelmed. Since this requires great caution and concentrations The bulk of the recipes with the liver includes frying, baking and other heat treatment with a minimum fluid.
3. If the Lamina liver should be sipped - they recommend using a minimum of water, and not to fill the liver completely.
   In addition to the liquid and cutting, the liver is sensitive to the spice set. Its taste is very thin and it is easy to "score" by using spices with bright tastes. In particular, it is recommended not to use a lot of spices or salts. These points in recipes should always be paid special attention.
4. If the hand of the cook still jerked and bile hit the liver, then it is not hurry to rinse. This is done due to the fact that the water is capable of swinging bile throughout the surface of the liver and finally spoil the product. So that this does not happen, it is recommended to put on gloves and cut blurred bile pieces of the liver.
5. After their elimination, the liver is poured with water for several hours, merging the stagnant water every hour.
   The liver is Naming with various splashes, most likely belonged to a sick fish, so it's not worth drinking it. The healthy liver is perfectly combined with rice or fried potatoes and can serve as a meat cake.
6. Sandwiches with a liver of Nalima Frequent dish in a menu of athletes who want to grow musculature faster. It is rich not only with fat, but also by proteins, besides, trace elements are accelerating the growth of muscles.

2

Recipe "Fast"

If you need to serve an amazing delicacy from the liver as soon as possible, then this recipe is recommended to all housewives. After cooking, the liver will gain the same gentle taste as if she tried in its own juice.
For the recipe you will need:

• Liver
• Salt
• 1 laurel sheet
• Dill
• Black pepper in peas

Cooking method:

1. The liver is naming carefully wash, free from the films and put in a saucepan. Water is poured in such a way that it is quite a bit covered the product so that all fat is not evaporated.
2. About 25 grams of salt, 6 black pepper peas are added to the water. Some hostesses use dill or bay leaf, but you can do without them.
3. The liver is extracted, waiting for the water will boil and lower the liver in it for 12 minutes. At this stage, you can already use dill stalks and laurel sheets to give the liver the most pleasant taste and at the same time maintain its natural taste.
4. With seasonings, the liver is boiled about 60 seconds. After that, the water is drained, the liver is allowed to cool and cut as the main dish or sandwiches are prepared.

3

Hepatic Pate with Mushrooms

The liver is perfect for pate. With the help of such a paste, ordinary sandwiches will become the most real festive delicacy due to the fact that it combines well with the decoration in the form of cucumbers or greens.

For pate, you will need:

• 300 g of liver nam
• Vegetable oil
• 300 g of mushrooms. You can take any.
• 1 Lukovitsa
• Salt with pepper to taste

Cooking method:

1. If forest mushrooms are used in the recipe, then they are pre-clean, wash and boil 20 minutes so that they are soft enough for cooking.
   The liver is purified and washed, put into the water and boiled with the addition of salt about 10-15 minutes. If the taste of PAstet wants to do more unusual, then greens and various spices add in the pan.
2. Mushrooms and onions cut rings. In the process of cutting, it is recommended to try the rings to do thin, it will reduce the time of frying. If the mushrooms used boiled, then onions are put on a hot frying pan, if there is no mushrooms, it is recommended to fry in the first place.
3. The root mixture is added to the liver, mixed with salt and pepper and crushed with a blender. If it is not, the meat grinder will be born, but to miss the pate through it will be required at least twice.
   If the pate goes thick, it is diluted with a hepatic decoction to the desired consistency. After that, he is ready to eat.

The dishes from the liver of the Nalima are prepared very simple and quickly. This possessing useful quality product reaches readiness very quickly and well combines with a huge amount of products, which allows housewives to show their fantasy.