The liver is considered one of the most "capricious" foods that require careful pre-processing before cooking. If the liver is not properly prepared for frying, a tasty dish will not work - it will turn out to be too tough and dry. In addition, the finished dish may have a rather pronounced unpleasant smell that no spices can hide. But if you properly process the liver before frying, it will turn out soft and juicy.
It is necessary
- - a sharp knife;
- - cutting board.
Instructions
Step 1
It is very important to remove all of the outer films that cover it in order to make the liver deliciously fry. If you don't remove them, the liver will be very tough. From the frozen liver, the film is removed quite easily. Place it in a bowl of hot water for a few minutes to thaw the top film a little. After that, pry it off with a knife and remove it from the liver.
Step 2
If the product has not been frozen, it must be prepared before processing: pour boiling water over the previously washed piece of liver, and then immerse it in cold water for 2-3 minutes. Removing thin films from the liver will be much easier with this simple procedure. Simply cut the film with a sharp knife and carefully peel it off with your fingers.
Step 3
After treatment, thoroughly flush the liver until no more blood is released from it. Then it can be soaked in milk. This is optional, but soaking will give the dish a more pleasant aroma and delicate flavor. Since the liver contains bile ducts, it may taste a little bitter. Milk flushes out bile deposits, eliminating bitterness. The liver should be soaked in milk for at least 30 minutes, and ideally the holding time should be 2 hours.
Step 4
Choose how you will fry the liver - in small pieces or in portions. In the first case, a piece of liver must be cut into wide flat slices approximately 1 cm wide. In this case, all veins, bile ducts and fat should be removed. Place the sliced slices between two layers of cling film and beat lightly as you would a steak. This is most conveniently done with the back of the spoon. It is not worth using a special hammer for beating, since the liver has a loose structure and does not require strong mechanical processing. If you are going to cut the liver into small pieces, you do not need to beat them off, just cut them into 1 cm thick cubes, as in the first version, removing all unnecessary during cutting.
Step 5
The chopped liver pieces can be soaked a little in milk again. After that, sprinkle them with seasonings or breading, depending on which recipe you will use to prepare the dish. You cannot salt the raw liver, otherwise it will become tough when frying. For breading, you can use flour mixed with pepper and other seasonings to taste, or a special breadcrumbs mixture. Frying breading is used to make the dish more juicy, but the liver can be cooked without it.
