The liver of animals ranks first among meat products in terms of the content of nutrients. It is rich in thiamine, B vitamins, and vitamins A and C. It contains selenium, phosphorus, zinc and manganese. Liver dishes have a delicate taste and bright aroma.
It is necessary
-
- Beef liver:
- liver - 1 kg;
- soda;
- salt;
- ground black pepper;
- vegetable oil;
- butter;
- fresh herbs.
- Chicken liver with Madeira and onions:
- liver;
- onion;
- Madeira
- sherry or port;
- egg;
- greens.
- Liver paste:
- pork liver - 0.5 kg;
- pork fat - 80 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- nutmeg;
- milk or broth - 1/2 tbsp. milk;
- butter - 100 g.
Instructions
Step 1
The liver is usually fried, but not everyone likes this dish because of the hardness of the pieces. They become tough as a result of improper cooking. A properly prepared dish is tender and airy.
Step 2
Peel the beef liver of veins and film, cut into 1 cm pieces. Sprinkle each slice with a little baking soda and leave for an hour. Then rinse and dry the liver.
Step 3
Season with salt and pepper, dip each in flour and fry in hot sunflower oil. Roast each side for 3-5 minutes. Drizzle butter and sprinkle with fresh herbs before serving.
Step 4
Chicken liver can be cooked with Madeira and onion, which in this case turns out to be especially rich and tasty. Heat oil in a skillet over moderate heat. Add onion, pepper and salt. Stir frequently and fry for 15 minutes. Place browned onions on plates.
Step 5
Add oil to the skillet that has been emptied and turn the heat up. Season with pepper and salt and sauté each side for 2-3 minutes. Place the liver on top of the onion. Pour wine into skillet and bring to a boil quickly. While stirring, simmer for no more than a minute. Pour the sauce over the liver, sprinkle with parsley and egg.
Step 6
Pork liver makes an excellent pate. Cut the liver into small pieces. Chop pork fat finely and fry. Once the fat is melted from the bacon, add the chopped onions and grated carrots. Fry vegetables until half cooked.
Step 7
Add pieces of liver, pepper, salt and add nutmeg to taste. Fry the liver until golden brown. Bring it to readiness by covering with a lid. Cool the cooked liver and mince it 4 times.
Step 8
Pour half a glass of meat broth or milk into the mass, bring to a boil, cool. Then mix with butter, beat with a mixer.
