Liver of pets and birds is a very valuable dietary food product. The liver contains many useful substances, various vitamins and trace elements (in particular, iron compounds in large quantities). The use of the liver of a variety of animals and birds is shown to people with reduced hemoglobin (that is, with anemia), especially useful for children and convalescents after operations. Among other things, the liver is a product easily absorbed by the human body.
Well, usefulness is certainly wonderful, but, among other things, most of us like to eat deliciously (excluding organoleptically insensitive people who really do not care what they eat).
Tell you how to cook a fried liver with onions. The liver of any domestic animals and birds (especially beef, pork, lamb, goat and turkey) before preparation would be well soaked in milk (of course, normal milk, rather than powdered, homogenized and pasteurized) for at least an hour, preferably 2-4 -x.
Using this method of preparation, we get rid of the unpleasant characteristic bitter taste and smell. Chicken, duck and goose liver do not need it. If the liver is large (from mammals), it is better to cut it into slices with a thickness of about 0.8-1.2 cm, or on small pieces, or strips - so the soaking will be more effective. In milk, by the way, you can add different dry ground spices to your taste, as well as chopped garlic, hot red pepper and fragrant fresh herbs. Immediately before frying or stewing, let's throw the liver back to the colander. You can also rinse with water, but this is not necessary.
Recipe for pork liver fried with onions
Ingredients:
- liver pork fresh - about 400 g;
- onion - 1 pc. medium size;
- garlic - 2 cloves;
- black pepper powder;
- fresh fresh herbs (parsley, basil, coriander, rosemary, etc.);
- vegetable oil and cream melted or pork lard.
Preparation
We will clean the bulb, cut it into thin quarter rings and fry in a pan on medium heat until light golden color. We add the liver cut into the frying pan, as you prefer, pre-soaked in milk (or not soaked, different people have different tastes), and fry, stirring with a spatula, before changing the color of the liver. Reduce fire, add spices, cover with lid and stew for no longer than 10-20 minutes, depending on the size of the pieces (if longer, it will be tough and tasteless).
By the end of the process, add crushed garlic and mix. Serve with any side dish, watering the sauce, which was formed in the frying pan during cooking. Sprinkle with finely chopped herbs. You can sprinkle with lemon juice - the smell will become more interesting. You can also serve light table wine or homemade beer and some sauce.
You can also fry the pig liver in batter. In this version, onion of any sort, fry separately or finely chop fresh green onions (or chives-onions). You can also serve freshly harvested onions (deliciously obtained leeks, cut into rings). To do this, chopped onions will be boiled water, salt water and marinate in lemon juice, or lime, or in natural fruit vinegar.
We cut the pork liver into slices, as if on rolls. Before frying, we will dip into the batter (egg + wheat flour and, perhaps,
Turkey liver, fried with onions
The liver of the turkey is somewhat dryish and bitter, so it is very desirable to soak it in milk of medium or high fat before it is cooked - so it becomes juicier and the aftertaste softens. You can cut into pieces or cook whole. Cooking is the same as described in the previous recipe (see above).
The liver of any pets, fried with onions - a dish of medium calorie, so do not worry, cook and eat with pleasure, at least once a month.