The liver of animals is considered to be the most usefulfood, because it includes a huge amount of minerals, vitamins and other substances necessary for normal life of the human body. However, the fried liver contains cholesterol, so it is not considered a dietary product, although this dish is equally useful. Consider how to properly prepare it.
First of all, it is worth remembering that the taste of the dishdepends on the type and quality of the ingredients used. So, the best product is considered beef and veal liver, in second place is the liver of the bird, in particular, chicken, then lamb (because of the specific smell), and in the last place - pork, because it has low taste.
But whichever way a sub-product is chosen, most importantly,so that it is fresh. Now you need to process it correctly. To do this, all external films are removed from the liver first, and then it is soaked for half an hour in milk to remove odor and give the dish a delicate taste, and only then fry.
Consider a few recipes for cooking such a dish, as the liver is fried.
1. Chicken liver.
Ingredients:one kilogram of chicken liver, two hundred and fifty grams of onions, half a spoon of adzhika, one spoon of coriander, one clove of garlic, one bunch of parsley, fifty grams of butter, vegetable oil for frying, salt.
The byproduct is washed and boiled for tenminutes. Meanwhile, the onions are spread, and after a while, add the liver and butter, and fry, stirring occasionally. After a while, add salt and spices, adjika (pre-stir in a small amount of water) and continue frying in butter for twenty minutes, adding at the end chopped garlic and greens.
Fried chicken liver is well combined with rice or puree 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, salt, pepper (black and sweet ground).
The byproduct is washed, put for thirty minutes into milk. Then on each piece put on a slice of garlic, previously cut, wrapped with a mesh and fried for five minutes on both sides in oil.
The roasted liver is taken out to a dish, sprinkled with sweet pepper and poured with fat, in which it was roasted.
It is interesting that such a dish was prepared several centuries ago on autumn peasant holidays and served with pod pods and pickled cucumbers, as well as with sauerkraut and homemade bread.
3. Beef liver is fried.
Ingredients: one kilogram of liver, baking soda, salt and pepper, flour, vegetable oil and cream, greens.
The subproduct is cleaned from the film, removing streaks,cut into portions, each of which is sprinkled with soda and left for one hour. After that, it is washed and dried. Then salt, pepper, sprinkle with flour and fry for five minutes on each side in vegetable oil.
The roasted liver is poured over with butter and sprinkled with chopped shallow greens.
