Juicy liver. To make the dish soft and juicy

Perhaps only the lazy did not talk about the benefits of offal. And how many delicious dishes you can cook from them! Today we will look at how to fry beef liver so that it turns out tender and juicy. We offer a selection of several simple recipes.

Cooking class from experienced chefs

How to fry beef liver? Here are some simple secrets:

• When frying offal, you need to use a breading mixture, for example, sifted flour or crackers. Then the liver will be soft inside.
• How long to fry beef liver in time? The rule is simple: the less time the offal is fried, the softer and tastier it will be. The main thing is not to overcook the liver, as it will be covered with a very thick crust.
• If there are no tomatoes, add tomato paste or thick juice to the dish.
• Add a little freshly squeezed lemon juice to the marinade or breading mixture. This will help preserve the juiciness of the offal and give the dish a savory note.
• It is better to soak the liver in purified water or milk before frying.

The classic and easiest recipe

First, consider how to properly fry beef liver with onions. This recipe has long been considered a classic and is very easy to perform.

Compound:

• 0.5 kg of beef liver;
• 1-2 bulbs;
• ½ tsp table salt;
• sifted flour;
• refined vegetable oil.

Cooking:

Advice! To make it easier to remove the film from the liver and cut it, slightly freeze it. There is another secret - pour boiling water over the offal.

On a note! You can complement the taste of fried liver with sour cream sauce and a variety of vegetables.

Tender and juicy liver chops

How to fry beef liver so that it is soft? Try to cook fragrant and juicy chops. Their recipe is simple, and you can make a delicious lunch or dinner in a matter of minutes.

Advice! Since the liver will need to be beaten off, it should not be completely thawed. Frozen offal is easier to work with.

Compound:

• 0.5 kg of beef liver;
• 1-2 eggs;
• sifted flour;
• salt;
• purified vegetable oil;
• ground black pepper.

Cooking:

Attention! Checking whether the liver chops are ready is simple: pierce them with a fork. If clear juice is released without bloody impurities, then the dish is ready.

Fried steaks with spicy sauce

Consider another interesting way how to fry beef liver in a pan. The highlight of this dish is the sauce made from onions and bacon. This dish is best served with a potato side dish.

Compound:

• 0.5 kg of beef liver;
• 50-70 g bacon;
• 1-2 bulbs;
• ½ st. sifted flour;
• salt;
• milk;
• ground black pepper and cayenne;
• 30 g of soft butter;
• purified vegetable oil;
• 1 st. purified water;
• 2-3 tbsp. l. guilt.

Cooking:

Attention! You need a little oil, because the bacon will release fat.

The secret of this dish lies in the mustard, with which we will grease the liver pieces right in the pan. Mustard will create a real miracle even with not the most delicate offal.

Compound:

• ¼ st. sifted flour;
• 0.5 kg of beef liver;
• salt;
• ground black pepper;
• 2 tbsp. l. refined vegetable oils;
• 2 tbsp. l. soft butter;
• 2-3 tbsp. l. any mustard.

Cooking:

1. Rinse the by-product, dry it and cut into slices 1 cm thick.
2. Sift flour and mix with ground pepper and salt.
3. Roll each piece of liver in flour on all sides.
4. Heat vegetable oil and butter in a frying pan.
5. Fry the liver pieces until golden.
6. Then grease them on both sides with mustard. Fry for 2-3 more minutes on each side.
7. Such a liver goes well with mint sauce, potatoes and tomatoes.

Each housewife has in stock several recipes that allow you to cook a particular dish with a minimum investment of time. This often removes the question of what to cook deliciously and quickly, if you want to feed the family in just 5-10 minutes. In addition to the fact that the liver cooks quickly, it is also low in calories, which is also suitable for dietary nutrition. For such express cooking, you need, first of all, to have fast food on hand. These products include, for example, chicken breast, egg, liver and a number of other products.

1. In order for the liver to be soft and tasty, before cooking, you need to remove a thin film from it and remove the films of the largest vessels. If the films are difficult to separate, then the liver must be held for 20-30 seconds under very hot water, then the process will go much faster and easier.

2. Fry the product quickly, avoiding overcooking. One and a half minutes on one side, one and a half on the other: this is quite enough.

3. When the product is ready, salt and pepper it right in the pan and add a teaspoon of sugar. This must be done by turning off the fire. Leave covered for three minutes without fire, adding a few small slices of butter. You can decorate with herbs and serve.

4. So, the juicy dish is ready. It took you no more than 10 minutes to prepare it. If you still have time left, then you can cook beef liver even tastier. To do this, clean more onions. Cut 4-5 peeled onions into half rings, put in a pan where the liver was fried, salt, pepper, put a teaspoon of sugar and simmer in oil until transparent and light gold. We shift in layers: a layer of the liver, a layer of onions. Can be served both warm and cold.

5. If you have sour cream or cream in your refrigerator, then you can cook beef liver in another way. More precisely, this method is a continuation of the first two. When the liver with onions is ready, we prepare sour cream sauce in a pan. Pour sour cream or cream into a heated pan, boil for 5-6 minutes, if the liquid evaporates quickly, add half a glass of water from the kettle. Salt, pepper, stir with a spatula until a homogeneous creamy sauce is formed. Turn off the heat, put a couple of tablespoons of butter and stir with a spatula until completely dissolved. Strain the sauce through a sieve and pour the liver with onions into the prepared sauce. The dish is ready.

The peculiarity of this cooking method is that the liver is not stewed, but subjected to minimal heat treatment, retaining all valuable trace elements. All ingredients: onion, liver, cream retain their original taste without mixing with each other.

6. The longer the liver is fried, the tougher it becomes. You should not stew the liver for a long time under the lid, this also does not contribute to the acquisition of a delicate taste. To reduce the heat treatment time, it is necessary to spread the liver on a well-heated pan.

7. When buying beef liver, you need to choose pieces of the edge, not the middle. There are many vessels in the thick middle pieces, it can be difficult to remove these films, and the liver does not turn out so soft. But in pieces of the edge of the liver, this is not the case and they are thinner, which means they are less heat treated in order to fry. The fact that the liver should be fresh is understandable. Readiness is checked as follows: a slice is cut, if its consistency is homogeneous, the product is ready.

8. In no case should you salt the liver before frying or during cooking. Salt promotes the release of juice, the product becomes hard and dry, and all this begins to burn in the pan and splatter.

Easy quick recipe

So, how delicious to cook a liver dish if you have little time.

• We clean the liver from films and veins.
• Cut into pieces of medium size, not too small, not too large. Any shape: rectangles, squares, diamonds, medallions or assorted. Thickness no more than 1 cm.
• If you have time and desire, the liver can be beaten off, and so that the blood spray does not fly to the walls, the chopped pieces can be folded into a plastic bag.
• Pour flour into a bowl, then put the liver in this bowl and at the same time roll all the slices in flour with a wooden spatula. If desired, aromatic spices can be added to the flour. This saves time and keeps your hands clean. If you roll each slice individually, it will take much longer.
• Then put the liver slices in a frying pan with well-heated vegetable oil and fry them first on one side, then on the other side. Attention! Here lies the main secret of cooking the liver, which allows you to make it tender and juicy.

Several common cooking recipes

Liver Stroganoff

Ingredients:

• liver - 500 g;
• onions - 1-2 pieces;
• sour cream - 150 g;
• salt, hot red and black pepper - to taste.

Peel the liver from films, cut into sticks and fry until cooked according to the above method. Peel the onion, cut into cubes or half rings, sauté until golden brown. Put the onion in a saucepan, add half a glass of water, let it boil and simmer for 5-8 minutes. Salt and pepper, add sour cream, let boil for another 3-5 minutes. The sauce is ready. Fold the overcooked liver into this sauce, let it boil for no more than 2-3 minutes. The dish is ready!

Liver with soy sauce and honey

Ingredients:

• liver - 500 g;
• onions - 1-2 pieces;
• honey - 1 tbsp;
• soy sauce - 4 tablespoons;
• potato starch - 2 tablespoons;
• garlic - 2-3 cloves;
• vegetable oil - 1-2 tablespoons;
• tomato paste - 1 tbsp;
• water -100-15 ml;
• salt, red and black pepper - to taste.

Prepare the liver as above. Cut into sticks 5-6 cm long and 2-3 cm wide and mix with starch in a separate bowl. Onion, cut into half rings, fry in vegetable oil until tender. Put the entire amount of the liver mixed with starch on the fried onion. Simmer the liver with onions for 10 minutes. At this time, you need to mix tomato paste, honey, soy sauce and water. Pour the prepared dish with this composition and simmer for another 10 minutes, over low heat. A few minutes before cooking, add spices to taste, and as soon as the dish is ready, add garlic. Serve with vegetable salad. But any side dish will work here too.

Liver with prunes

Ingredients:

• liver - 500 g;
• onions - 1-2 pieces;
• pitted prunes - 100 g;
• little vegetable - 1-2 tablespoons;
• red wine - 70-80 g;
• salt, black pepper - to taste.

Peel the onion and cut into cubes or rings (optional). Fry in oil, add the liver and fry together for 10 minutes. Add prunes, wine and spices, simmer covered for another 10-15 minutes. The dish is ready!

Cutlets from the liver

Ingredients:

• liver - 500 g;
• onions - 1-2 pieces;
• egg - 1 piece;
• flour - 3-4 tablespoons;
• salt, pepper - to taste.

Chop the liver in a meat grinder along with onions. In the minced meat, add the egg, flour, salt and pepper to taste. You will get a mass that resembles rather thick sour cream in consistency. Fry in a well-heated pan, on each side for a couple of minutes. Cutlets are obtained in the form of small pancakes (only from the liver). Serve with sour cream. Potatoes, vegetable salad are suitable for garnish.

Liver shish kebab

• liver - 1 kg;
• mayonnaise or sour cream - 1 pack;
• hot red pepper.

Rinse the liver, remove the films, cut into pieces 5x5 cm, pepper and season with mayonnaise. If sour cream is used, salt must be added. Add pepper to taste. For pickling, 40 minutes is enough. We string the liver on skewers and put it on the grill. The main thing is not to overdo the liver.

Liver shish kebab has a lot of options. The liver can be marinated with onions and herbs (cilantro, dill), wrapped in bacon or lamb omentum, put on a skewer, alternating pieces of liver with pieces of lamb fat, etc. Here fantasy can be limitless. It is not difficult to cook beef liver using the above tips and recipes, and it takes a minimum of time. Bon appetit!

And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.

How to cook soft liver

1. First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. So that the liver, especially pork, does not get bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. But to mask the specific liver taste, products with strong, pronounced aromas will help. Onions, garlic, chili peppers, and fragrant herbs such as thyme or sage are good choices.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.

Dishes from the liver

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups of milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the by-product: if the volume of milk indicated in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step in advance and let it stand for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.

Put the rest of the butter in the same pan. Remove the liver from the milk, pat dry with paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.

Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.

The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.

yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch of ground mace (muscat color);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Cooking

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter into a separate bowl and set aside to cool. For the pâté, only refined yellow butter is required, light residues can be discarded.

Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.

Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.

Transfer the pate to a prepared container, sprinkle with sage leaves on top and cover with the rest of the melted butter with a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

• 500-600 g of pork liver;
• 3 tablespoons of pork fat;
• 1 shallot;
• 500 g fresh forest mushrooms;
• 3 tablespoons of olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons of dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Cooking

Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.

Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Place a large saucepan over medium heat, heat oil in it and add . When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Bon appetit!

In this material you will find answers to questions about how to choose, store and cook the liver. Below you will find many recipes and cooking tips, including on video, but we will start with what benefits the body receives when we eat the liver.

Benefit:

This product is respected not only by hunters, but also by cooks and housewives. This delicacy, which belongs to the number of fast food products, deserves attention. There is no need to talk about the benefits of the liver, it is a storehouse of vitamin A, iron, copper and other useful substances.

The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins of groups B, D, E, K, ascorbic acid. Thus, the liver: beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. The nutritional value of all species is approximately the same, but their taste and texture are somewhat different.

Note that for cooking it is worth using only the liver from healthy and properly fed animals. In addition, it is important not to limit the use of liver dishes to people with high blood cholesterol levels.

It is important to note that:

• so that the liver does not get bitter, it must be cleaned of films and ducts;
• so that the liver is soft and without a specific smell, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals can not be soaked;
• to prepare a soft liver, it can be rolled in flour before frying;
• in order not to overcook the liver, cut it into slices about 1 cm thick and quickly fry in a well-heated pan on both sides;
• you need to salt the liver at the very end.

There are many recipes for making liver. If you are a beginner and do not know how to fry a liver, what to cook from a liver, how to cook a soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

• You just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, salt and pepper to taste and the liver a la nuturel is ready.

It is best to fry like this:

• Soaked in advance in milk or marinade, it must be fried until red meat juice appears on the surface, turned over, fried and waiting for the juice again. Everything - tender and soft liver is ready.

How to cook pork liver

• Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not appeal to everyone.
• Before cooking, the pork liver must be soaked. Pates and fillings are prepared from pork liver, it can be fried and stewed, used to make liver pancakes and more.
• Pork liver is just as useful as other types of liver, however, in terms of the content of nutrients, it is still slightly inferior to beef liver.

How do we cook beef liver

• Beef liver is dark reddish-brown in color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
• Most often they cook liver cake, liver chops, sauté, hot dishes, fried beef liver or stew is good. Beef liver should be properly fried, pre-coated with mustard and served with spicy sauces.
• The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements, the liver is recommended for use during overwork and during the recovery period after an illness.

Cooking veal liver

• Veal liver has a light brown color with red, as well as a tender and loose texture, it is much more tender than beef liver and it can not be soaked.
• Delicious dishes are prepared from veal liver: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. Veal liver can be baked whole in the oven or in a deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
• The benefits of veal liver in the vitamins A and B contained in it, dishes prepared from veal liver are very useful - they contribute to the regeneration of hemoglobin and help improve immunity.

Cooking chicken liver

• Chicken liver is an affordable delicacy product with a wonderful taste.
• Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, chicken liver is good in salads.
• The benefits of chicken liver in a high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland, chicken liver is a valuable nutritious product.

How to cook duck or goose liver? The answer is simple =)

• Duck and goose liver - found in the form of foie gras libor in the markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
• Duck and goose liver in the form of pate or roast will decorate the most festive table. You just need to know the liver of ducks and geese is never cooked in sour cream, they are already fatty. The liver of birds is ideally combined with fruits - both sweet, and sour, and sweet and sour - apples, raspberries raw or slightly poached in oil will give the dish an exotic festive look and taste.
• Goose and duck liver is very fatty, but extremely useful, especially for the female body, as it contains a large amount of iron, as well as all of the above vitamins and minerals.

How to choose? Making the Right Liver Choices

1. Whatever liver you buy, the color of the liver should be even, without spots, the surface is shiny, smooth, elastic, without dried spots.
2. When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
3. The liver from young animals is lighter, the darker the liver, the older the animal.
4. Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
5. The smell of the liver is pleasant, sweetish, by no means sour.
6. Fresh steamed liver is usually not bought for the future, so they take 100-125 grams per serving and cook it within a day.

How best to store the liver

The liver is perfectly stored frozen for up to six months. For this, it is not necessary to buy an already frozen product. You can freeze the steamed liver yourself. You can store the liver like this:

cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

It is good in that it can be cooked without defrosting, fried in a pan and grilled. But real grocery stores are still advised to defrost by putting it on the bottom shelf of the refrigerator for several hours.

Best Recipes

Liver dishes are very nutritious and healthy. They are delicious both hot as a main course and cold as an appetizer.
Veal and pork liver are cleaned from the film and large vessels and veins are removed. To get rid of bitterness and for the juiciness of the future dish, soak the liver in milk for about 2 hours. Rinse the chicken liver well enough.

Japanese fried liver recipe:

For 2 servings, take the following products:

• - 0.3 kg of liver;
• - 1 cup long grain rice
• - 400 ml of water;
• - 0.5 cups of green peas;
• - 1 tablespoon of flour, vegetable oil, soy sauce;
• - a pinch of salt, ground red hot pepper;
• - 1 fresh tangerine.

The meal will take 35 minutes to prepare.

First boil the rice until tender. Stew green peas and mix with cooked rice. Stir, adding a little soy sauce and put in a warm place. We wash the liver, cut into slices, add salt and crush with red pepper. We heat the pan with vegetable oil and place the liver on it, having previously breaded it in flour. You need to fry the liver on both sides, sprinkling with soy sauce. We divide the mandarin into slices and fry after the liver.
Serve better on a large plate, put rice in the center, liver on it, and fried tangerines will serve as the end.

Stroganoff

• beef liver - 500 g
• sour cream - 300 g
• onion - 2 heads
• salt, pepper - to taste
• sunflower oil - for frying

To cook the Stroganoff liver, you need a minimum of ingredients.
First, prepare the liver - clean, soak in milk, blot and cut into cubes.
Pour a little oil into a frying pan and fry the finely chopped onion in it until light golden brown.
Put the liver cubes in the pan and fry them on all sides.
Add sour cream and simmer for 15-20 minutes.
Liver dishes are well served with light vegetable side dishes or tender mashed potatoes.

Recipe - Fried Chicken Liver

chicken liver - 1 kg
onion - 250 g
adjika - half a teaspoon (or a pinch of ground red pepper)
ground coriander - 1 teaspoon
garlic - 1 clove
parsley or cilantro - 1 bunch
vegetable oil
salt

Rinse the chicken liver and boil for 10 minutes. Fry chopped onion in sunflower oil. Put the boiled chicken liver in the onion in the pan and fry together, stirring occasionally. Sprinkle with coriander and add adjika or ground red pepper. At the end, sprinkle with finely chopped garlic and herbs.

Recipe - Chicken liver fritters

chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots on a grater. Stew onions and carrots with a little oil, cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and mix. Put in the form of pancakes on a well-heated pan with oil. Fry on both sides until done. The degree of readiness depends on your taste.
Grind garlic and dill, combine with sour cream, mix well.
Put the finished pancakes on a plate, put 1 tablespoon of sour cream on the pancakes.

Recipe - Veal liver with oranges

veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. butter spoons
2 oranges
½ cup dry red wine

Rinse the liver, peel and cut into a thickness of about 1 cm. Lubricate each slice with mustard and roll in flour. Fry on all sides in hot vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the cooked liver to another bowl.

In the pan in which the liver was fried, add ½ cup of water and 2 tbsp. tablespoons of butter, let it boil, then strain. Peel and cut one orange into thin slices, squeeze the juice from the second. Mix the liquid from the frying with orange juice and ½ cup of dry red wine, heat over low heat, not boiling.

Put the fried liver on a dish, pour over with orange sauce and garnish with orange slices.

With lard

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup beef broth or milk
100 g butter

Cut pork liver into small pieces. Finely chop the bacon and fry. Put the grated carrots and finely chopped onion into the melted fat. Fry until half cooked. Add liver pieces, salt, ground pepper and grated nutmeg to the vegetables to taste, fry until golden brown, and then bring to readiness over medium heat under the lid. Cool and pass through a meat grinder with a fine grate 3-4 times. Pour the broth or milk into the prepared mass, bring to a boil and cool. Mix in softened butter and beat until smooth. Decorate the finished pate as you wish.

Below you will find a step by step video recipe that will help you with cooking.

Having all the right ingredients and using our tips from this article, you can easily and with pleasure prepare this wonderful dish.

In terms of nutrients, the liver surpasses many meat products. It contains such important elements as: vitamin C, known for its excellent antioxidant properties, which helps to increase the body's resistance to adverse environmental influences; almost all B vitamins, the so-called energy drinks, they are needed by all cells of the body and, above all, the brain; thiamine supports the work of the heart, digestive system; Vitamin A is good for eyesight and skin. A lot in the liver and minerals: iron, zinc, manganese, selenium. And this is not the whole list, which can be continued for a very long time, since this really valuable product contains almost all the substances we need in sufficient quantities.

But, of course, we prefer this dish not so much because of its usefulness, but because of the most delicate taste and unique aroma. Therefore, it is important to know how to properly preserve the maximum of vitamins and bright taste. are simple and economical. It can be stewed, fried, baked, cooked a variety of pastes, pancakes and even cakes.

Choose right.

Choose a liver, preferably a young animal, since the taste directly depends on its age. The best option would be veal liver. Appearance fresh, unfrozen product should be smooth, red-brown even in color, without spots, moist at the cut. The aroma should be pleasant, slightly sweet, a different smell indicates the stale product. You need to know that it is a little rougher than pork and is covered with a thin film. To easily remove the film, you can lower the liver into hot water for a couple of minutes, pry with a knife and remove. It is also necessary to remove large veins and vessels.

How to cook liver.

To make the liver tender and airy, you need to soak it in milk with a pinch of salt for three hours. Salt will cope with the remnants of blood, and milk will soften the characteristic smell, if any. For frying, you can cut into identical pieces no more than one centimeter thick, roll in soda and leave for an hour. Then rinse well and let dry. Fry in hot sunflower oil, dipping each piece in flour or breadcrumbs. This will retain the juice, making the dish more juicy.

If you are interested in how to cook liver with sour cream and mushrooms, then it is very simple. The liver, cut into small pieces, must be lightly fried, pre-soaked in milk and rolled in flour. You can pepper to taste. Finely chop the mushrooms, boil a little and fry with onions. Then add sour cream and tomato paste, mix everything and bake in the oven for ten minutes. For 800g of liver, take 200g of mushrooms, one onion, a glass of sour cream and two tablespoons of tomato.

Here's how to cook the liver can still. We make mashed potatoes, add two eggs, salt, pepper. Place in a baking dish. On top of the potatoes lay out the liver cut into small cubes, chopped carrots and onions. Bake in the oven for twenty-five minutes until browned.

There are still a great many options for how to cook the liver. Traditional filling for pies, various pies, soups, delicious salads with pies and even airy soufflés, as well as all sorts of sandwiches and sandwiches will diversify your daily diet and enrich your body with the necessary nutrients. You just need to use useful tips and turn on your imagination so that this product will delight you and your loved ones with its unsurpassed taste and usefulness every day.