The liver is a product that contains a lot of beneficial substances and normalizes blood coagulation. With proper cooking, it turns out delicious and juicy. The most popular method of use is frying with the addition of cream or sour cream.
You will need:
liver - 300 g;
onions - 2-3 heads;
flour for breading;
half a cup of cream or 3 spoons of sour cream;
salt pepper.
1
The quality of the resulting dish affects not only the process of proper cooking, but also freshness, product quality. Beef and calf liver have the best taste. Pork liver - gentle, but has a slightly noticeable mustard. The product of a saturated color, without spots on the surface and with a smooth structure on a slice - fresh and high-quality.
2
We remove the exterior film from the liver, cut off the bodies, bile ducts. This procedure is easier if the liver will be slightly frozen. The next way to quickly remove the film will help: to quote the liver boiling water and immediately shove into a bowl with cold water.
3
Weather subproduction and cut into portion pieces. The size of pieces does not matter, but the thickness should be no more than 1 cm. Otherwise it will have to be prepared longer, and the liver is soft only with a long heat treatment. Flat slices or liver pavers are soaked in milk and leave for half an hour.
4
Fried liver is a dish that will not spoil onions. Take the bow more - from this the liver will be only juicy. Chopped onions chopped onion frying on vegetable oil to a slightly golden color.
5
Low roast collect frying pan on the edge of the edge. On the free surface, lay out the liver pieces, cut into flour, and fry them on both sides. Add a cream half a cup or 3 spoons of sour cream, close the lid and remove minutes 10. When cooking a chicken liver is enough and 3-5 minutes. Solit, pepper the dish recommended at the end of cooking.
The liver prepared in this way is tender, juicy and satisfying. With this dish combines any side dish: porridge, potato mashed potatoes, vegetable stew.
0
933
