What is needed for frying delicate, soft and fragrant beef liver? How to turn the liver in a real delicacy, see later in this article.
One of the most popular and favorite dishes of many Russians considered to be fried liver.
It is rich in beneficial properties, as well as a large number of vitamins and amino acids. It can be given even to children.
Prepare this product is simple enough, the main thing to choose fresh and high-quality liver. But, there is always a but...
As we had not tried to use a good recipe and fresh product - the result is not always happy.
Why beef liver frying gets tougher as the "sole", too dry and almost tasteless? How to fix it and fry the delicious cookies?
Beef liver - Tricks and tips
1) When selecting liver preferring the fresh material and not frozen.
2) Beef thwart should be a uniform color without any - any changes, especially gray spots.
3) The smell of meat should be fresh, slightly sweet, not sour.
4) Also, the freshness of the product is verified by simply pressing a finger at him. If trace is left on the liver - so it is suitable for eating.
5) To remove the excess oil after frying, simply dip a paper towel liver.
6) To roast beef liver turned soft and tender to leave its marinated for at least 30 minutes and cut into small pieces of about 1 cm thick.
7) Do not fry the liver for more than 5 minutes on one side, so it does not lose moisture and all flavoring properties.
8) Fry the liver should always be on high heat.
9) To salt fried beef liver is better at the end of cooking.
10) Beef liver can always be replaced by chicken, and cook in the same way. Get at least a pleasant and tender dish.
Principles of beef liver frying
To prepare a tasty and soft beef liver, it is necessary to be sure to put out further. Thus it will be more tender, and the veins will not be felt. Braised liver will literally melt in your mouth.
The first step, as usual, wash and cleanse the liver, cut into its middle-sized pieces.
To quickly remove the film from beef liver, it is necessary to lower it for a moment in hot water.
Next, we cover it with cling film and repel from both sides. The main thing that the liver does not become very thin, so much zealous still not worth it.
Thus, to prepare our meal, she will need a liver, pan, oil, and other components you'll have to choose your own.
The liver itself is quite tasty and nutritious, but it is particularly well combined with various vegetables and cream sauce.
Since it is also often serves a variety of cereals.
How to fry the beef liver
Ingredients:
- 600 g beef liver
- 1 egg
- 3 garlic cloves
- 1 h. l. Sahara
- 1 h. l. salt (no slides)
- 0.5 hours. l. soda
- 1 onion
- vegetable oil for frying
- corn flour for breading
Preparation:
Liver wash, dry, remove the foil and cut into large pieces.
Prepare the marinade: in a bowl, beat the egg with salt, sugar, baking soda and garlic, passed through the press.
Pour the mixture obtained into pieces and leave the liver to marinate in the refrigerator for about 2 hours can also be left overnight.
Peeled and sliced into half rings onion fry in a small amount of vegetable oil. Put on a plate.
Roll each piece of liver marinated in corn flour and laid out on a heated pan, in which roasted onions.
Pour a little oil and fry on both sides until golden brown (for 3 minutes on each side).
When the liver is evenly browned, sprinkle it with fried onions, stir, cover and hold more minutes on low heat
Readiness check by cutting a piece. If there is no pink inside - ready!
Each piece melts in the mouth, soft, delicate, fragrant, with a unique crispy...
This is the most successful recipe for fried liver of all that you have tried!
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