The liver of animals is considered to be the most useful dish, since it contains a huge amount of minerals, vitamins and other substances necessary for normal functioning of the human body. However, fried liver contains cholesterol, so it is not considered a dietary product, although this dish is no less useful. Consider how to cook it properly.
First of all, it is worth remembering that the taste of the dish depends on the type and quality of the ingredients used. So, the best product is considered to be beef and veal liver, in second place is the liver of poultry, in particular chicken, then lamb (due to a specific smell), and in the last place - pork, because it has a low taste.
But no matter what the offal is selected, the main thing is that it is fresh. Now it needs to be processed correctly. To do this, first remove all external films from the liver, and then soak it for half an hour in milk to eliminate odor and give the dish a delicate taste, and only then fry it.
Consider a few recipes for cooking a dish such as fried liver.
1. Chicken liver.
Ingredients: one kilogram of chicken liver, two hundred and fifty grams of onion, half a spoon of adjika, one spoon of coriander, one clove of garlic, one bunch of parsley, fifty grams of butter, frying vegetable oil, salt.
The offal is washed and boiled for ten minutes. Meanwhile, the onions are sautéed, and over time, the liver and butter are added , and fried, stirring occasionally. After a while, add salt and spices, adjika (previously having stirred in a small amount of water) and continue to fry in butter for about twenty minutes, adding chopped garlic and herbs at the end.
Fried chicken liver goes well with rice or mashed potatoes with tomato sauce (satsibeli).
2. Pork liver.
Ingredients: four pieces of pig’s liver, one net of pork, four cloves of garlic, one hundred grams of milk, vegetable oil for frying, salt, pepper (black and sweet ground).
The offal is washed, put in milk for thirty minutes. Then put a clove of garlic, previously cut, on each piece, wrap it in a net and fry for five minutes on both sides in oil.
The fried liver is taken out on a dish, sprinkled with sweet pepper and filled with fat in which it was fried.
It is interesting that such a dish was prepared several centuries ago at the autumn peasant holidays and served with pods of pepper and pickles, as well as sour cabbage and homemade bread.
3. Roast beef liver .
Ingredients: one kilogram of liver, baking soda, salt and pepper, flour, vegetable and butter, greens.
The offal is cleaned of the film, removing the veins, cut into portioned pieces, 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.
Fried liver is poured with butter and sprinkled with finely chopped greens.