2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The liver of animals is considered to be the most useful food, because it contains a huge amount of minerals, vitamins and other substances necessary for the normal functioning of the human body. However, fried liver contains cholesterol, so it is not considered a dietary product, although this dish is no less useful. Consider how to cook it properly.
First of all, it is worth remembering that the taste of a dish depends on the type and quality of the ingredients used. So, the best product is considered to be beef and calf liver, in second place is poultry liver, in particular, chicken, then mutton (because of the specific smell), and in last place - pork, because it has low taste.
But whatever offal is chosen, the main thing is that it be fresh. Now it needs to be properly processed. To do this, all external films are first removed from the liver, and then it is soaked for half an hour in milk to eliminate the smell and give the dish a delicate taste, and only thenfried.
Let's consider several recipes for cooking such a dish as fried liver.
1. Chicken liver.
Ingredients: one kilogram of chicken liver, two hundred and fifty grams of onion, half a spoon of adjika, one spoon of coriander, one clove of garlic, one bunch of parsley, fifty grams of butter, vegetable oil for frying, s alt.
Offal is washed and boiled for ten minutes. In the meantime, the onions are sautéed, and after a while, liver and butter are added, and fried, stirring occasionally. After some time, add s alt and spices, adjika (previously mixed in a small amount of water) and continue to fry in butter for about twenty minutes, adding chopped garlic and herbs at the end.
Fried chicken liver goes well with rice or mashed potatoes with tomato sauce (satsibeli).
2. Pork liver.
Ingredients: four pieces of pig liver, one mesh of pork, four cloves of garlic, one hundred grams of milk, vegetable oil for frying, s alt, pepper (black and sweet ground).
The offal is washed, put in milk for thirty minutes. Then, a clove of garlic, pre-cut, is placed on each piece, wrapped in a net and fried for five minutes on both sides in oil.
The fried liver is taken out on a dish, sprinkled with sweet pepper and poured over with the fat in which it was fried.
It is interesting that such a dish was prepared several centuries ago at the autumn peasant holidays and served with peppers and s altedcucumbers, as well as sauerkraut and homemade bread.
3. Fried beef liver.
Ingredients: one kilogram of liver, baking soda, s alt and pepper, flour, vegetable oil and butter, herbs.
The offal is cleaned of the film, removing the veins, cut into portions, each of which is sprinkled with soda and left for one hour. After that, it is washed and dried. Then they s alt, pepper, sprinkle with flour and fry for five minutes on each side in vegetable oil.
Fried liver poured with butter and sprinkled with finely chopped herbs.
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