The liver is a by-product, very useful for blood formation and rich in vitamins. Before cooking, it is necessary to remove the film from it, rinse and remove large bile ducts.
It is necessary
-
- For the first recipe:
- pork liver;
- pork fat;
- salted cucumbers;
- garlic;
- red sauce;
- green onions.
- For the second recipe:
- beef liver;
- flour;
- pepper;
- salt;
- onion;
- vegetable oil;
- sour cream.
- For the third recipe:
- garlic;
- shallot;
- parsley;
- thyme;
- Red pepper;
- vegetable oil;
- butter;
- salt;
- pepper;
- parsley.
Instructions
Step 1
Cook the liver with pickles and red sauce. To do this, lightly beat off 250 grams of pork liver and cut it into small pieces. Grind 60 grams of bacon and put in a hot frying pan, fry the pieces of liver with it until half cooked. Peel 2 pickles, cut into thin short slices and simmer in a separate skillet for 5 minutes.
Step 2
Pass 2 garlic cloves through the garlic press. Then add the cucumbers and garlic to the liver and simmer all together for about 20 minutes. 5 minutes before cooking, pour 4 tablespoons of red sauce over the dish, sprinkle with chopped green onions and serve with boiled potatoes.
Step 3
To prepare a dish in sour cream sauce, cut 1 kilogram of beef liver into thin slices. Mix 1 cup flour with 1 teaspoon pepper and the same amount of salt. Pour the mixture onto a flat plate and roll over the liver. Peel off two large onions and cut into half rings.
Step 4
Fry the liver in a preheated skillet with vegetable oil. Add the onion 10 minutes before cooking, bring it to transparency and cover with 150 grams of sour cream mixed with a little water.
Step 5
Prepare a savory liver. To do this, peel 3 cloves of garlic and 1 head of shallots, chop them as small as possible. Wash half a bunch of parsley and combine with garlic, onion and a pinch of thyme. Mix one tablespoon of flour with 1 teaspoon of red pepper. Divide enough liver into 4 portions no more than 1 centimeter thick.
Step 6
Pour one tablespoon of vegetable oil into a hot skillet and melt 30 grams of butter. Lay out the liver and fry for 5 minutes on each side. Season with salt, sprinkle with pepper and fry for another 10 minutes on the lowest heat. Sprinkle the cooked liver with chopped parsley.
