Did you cook the liver, but it turned out tough and not tasty? Do not rush to throw it away, I will tell you how to "save" it. It will turn out very tasty, I assure you!
Let's not delve into the reasons why the liver turns out to be tough. There can be many reasons: you bought a low-quality (most often frozen) piece, did not cook it correctly, overexposed it on the stove, etc. We'll talk about this some other time.
Let's take a situation when the liver is already cooked. You tried it and realized that it is tough, like a sole, and you don't really want to eat it. I also have such situations, although I have a lot of experience in cooking.
What am I doing? I don't throw it away in any way! And I make a completely different dish out of it.
So, let's take the fried liver. If you fried it, for example, with onions, then we take onions too. Drain the vegetable oil in which the liver was fried - we don't need it.
But we need a piece of butter (softened), add it to the liver and interrupt everything together with a blender. It turns out a delicious, delicate pate.
Add spices, herbs, boiled carrots if desired. It turns out very tasty, spread on bread or pancakes and eat.
We store this pate in the refrigerator in a glass jar with a tight-fitting lid. Shelf life - 3 days, no more. Bon appetit, dear friends!
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