The liver is a meat product rich in vitamins. Properly prepared liver dishes are tasty and healthy. They are even recommended for use during the treatment of many diseases, and for the prevention of iron deficiency in the human body. It is not difficult to cook the liver correctly, the main thing is to observe the cooking time.
Instructions
Step 1
Most often in cooking, the liver is cooked stewed.
To do this, take 500 grams of poultry liver (beef, pork), sour cream 15% fat - 100 grams, 2 onions, sea salt (or table salt), black and red pepper, vegetable oil, skim milk 300 ml.
Step 2
The liver should be thoroughly rinsed under running cold water, cleaned of films, and put in milk for a day. Thus, the offal will become much softer, softer, and lose its inherent bitterness.
Step 3
The next day, you need to remove the liver from the milk, dry it with a paper towel and cut it into long pieces. It is best if they are the same size.
Step 4
Then the vegetable oil should be heated in a frying pan. Cut the onion into rings and put in the pan, season with salt. When the onion is soft and slightly golden, add the liver and fry on all sides until light brown. Add sour cream immediately after that and simmer for another minute.
Step 5
Pepper the finished dish, put on a flat wide dish, garnish with herbs and fresh vegetables if desired.
Step 6
When cooking, it should be borne in mind that the speed of cooking directly depends on the type of liver. If the liver is beef or pork, then it should be stewed for two to three minutes longer than the bird's. The liver of a bird is cooked faster, a dish from it can be cooked in fact in a couple of minutes.
Step 7
The liver, soaked in milk, retains all the beneficial and nutritious properties, while not losing its taste. It is necessary to clearly maintain the time interval and cook dishes from the liver for no more than five minutes.
