Byproducts are very diverse list of both everyday and festive dishes. We will not mention the expensive "details" like the language, or indeed the wholesomeness of the udder and abomasum. However, all the usual liver can decorate the table very much, since it is possible to cook the liver( pork, chicken, beef) in many different ways. And each time you get an amazing and consistently successful result!
Features of the pork liver
It is considered to be tougher and less tender than chicken, so some cooks neglect it. And completely in vain, because there are tricks that contribute to "softening" of her character. Just before you cook a pork liver, you can, first, withstand it in milk. Half an hour later, she will not give way to a chicken. Secondly, the liver should be salted before being removed from the plate - salt under the influence of temperature makes it less plastic. Thirdly, no longitudinal incisions are cut just across the fibers. And fourthly, the liver is to be fried very quickly. He kept
Experienced cooks are not advised to "misuse" with the liver to abuse spices. Her own taste is quite pronounced, but unobtrusive, bright seasonings will kill him.
One of the most popular ways to make a pork liver is to fry it. It is also the fastest and least labor intensive. To make it delicious, the liver should be soaked for about an hour and a half in cold water, washed and cut into small long pieces. Grated carrot and a small onion, shredded with rings, fried almost until ready on sunflower oil( four minutes).To them, put the liver and roasted until thick brown. Further, water is poured in( possibly with the addition of sour cream or mayonnaise) in such quantity that the liquid covers both the liver and vegetables. When it boils, you have to put it out until the fried pork liver becomes soft. To stir necessarily during frying and it is desirable - at extinguishing. It is necessary to salt, of course, at the end of cooking.
Pork liver with sour cream
Among all the options how to cook a pork liver, one of the most successful is the use of sour cream. What is good about this method is that it is not necessary to soak the liver for a long time in milk. Previously, you have to fry the rings( or, if the heads are large, semirings) of onions. Peppered and salted slices of prepared liver crumbled in flour, laid directly on the onion and quickly fried. When the pieces turn out to be a beautiful brown color, thick sour cream is added, the container is covered with a lid and stewed for another five minutes. Just before turning off, it's good to add dill or other, not too brightly smelling, herbs.
If anyone does not know - they are very good at precisely the pork liver. However, before you cook a pork liver in the form of chops, it should be washed thoroughly, remove the film and put in milk for half an hour. His 350 grams of liver will take somewhere half a liter. Each piece of by-product after "milk aging" should be carefully and without excitement, discouraged and dipped in the batter. It is made from two eggs, whipped with salt, pepper, four tablespoons of milk and the same amount of wheat flour. Wrapped in batter slices fried in a hot frying pan to the beloved everyone seductive crust. Chops are juicy, soft and very "hepatic".
Baked liver from
However, the methods by which pork liver can be cooked are not exhausted by roasting. Recipes can be realized and other culinary actions. One of them begins( but it does not end there!) With the boiling of the liver. Grams 200 of it are laid in boiling water, which is added to carrots cut on quarts, salt, laurel and sweet pepper-peas. When the liver is cooked and slightly cooled, it is cut into small pieces. These slices should be put in a frying pan, smeared with butter( and not vegetable oil).On them the plates of 2 cloves of garlic are flat. You can pepper if you want. Above, the future "pie" is sprinkled with breadcrumbs and baked in a well-heated oven.
Most often it is made from chicken offal. However, pate from pork liver is also very tasty and easy to prepare. To produce it, take a pound of liver, which must be cut into large quantities, put in a pan of cold water and cook. Pay attention: the pork liver is cooked quite quickly, but loses its flavor in the overcooked state. Therefore, readiness is checked regularly. A pair of large bulbs is cut into 4-6 pieces and fried in sunflower oil. First, through the blender( or through a meat grinder, but this is worse, it will have to be used twice), only the liver passes, then onions, seasonings and 100 g of butter are added. If desired, you can add garlic, but many do not like it in pate. All components are again passed through a meat grinder or blender - and you can smear pate on bread.