The liver of domestic (and some wild) animals, as well as birds, is very useful product containing substances necessary for the body human, namely: vitamins A, C, B, B6, B12, compounds of iron, copper, calcium, zinc, sodium, as well as amino acids (tryptophan, lysine, methionine), folic acid, etc.
You can cook delicious liver different ways: boil, fry and/or simmer in a frying pan. Of course, frying is not the best healthy way cooking, however, the liver cooks very quickly, so if you use certain fats, as well as the mode and methods of cooking, the amount of unhealthy substances formed during the cooking process will be minimal. For frying, it is better to use melted pork or chicken fat, butter melted butter, or olive, corn, sesame, soybean oil, but you can also use sunflower, better frozen than refined.
Mix it with the whip and pour the mixture into a rectangular frying pan for preheated and unheated omelettes with the existing oil. Cook over low heat until desired consistency is achieved. Then cut the omelette into rectangles of the required size.
How to cook veal liver
Filter the resulting preparation and rinse it before serving. Scale the fatty liver and crush it into a pan with oil, cool and fry in a thermomix with cream, pepper, salt and browned goose bones. Pass the resulting mixture through a thick knitted belt and transfer it to the kitchen siphon.
We'll tell you how to cook liver in a frying pan correctly and tasty.
Chicken liver in a frying pan - recipe
Ingredients:
- – about 300 g;
- onion – 1 pc.;
- dry ground spices (black and allspice, coriander, etc.);
- chicken fat or vegetable oil.
Preparation
If the liver is frozen, it must be thawed, washed cold water and place in a colander; shake the colander several times to remove any remaining water. Cut the peeled onion into thin quarter rings or half rings. Heat the fat or oil well in a frying pan. Lightly fry the onion until golden brown. Place the liver in the pan and fry everything together until the color of the liver changes, stirring with a spatula. Reduce the heat, cover with a lid and simmer until tender for about 15 minutes – that’s enough. If you simmer longer, the liver will become tough and tasteless. Serve with any side dish (potatoes, young baked beans, peas, rice, any porridge) and greens. It's also good to serve fresh vegetables And table wine, maybe dark beer.
Load the siphon with a special cartridge and leave it in the refrigerator for at least two hours. Place the omelette in the lower dish, place the rich baked foam on its side, garnish the omelette with chives, gooseberries and mascarpone dumplings. Small fish can be fried with the following intuition: pureed grated bread, combined with white flour and cooked in boiling oil.
Some fish, such as trout and perch, after grinding and flouring, can be cooked with butter and thyme or marjoram and white wine. Gummer is a shrimp. Prawns are also found in Lake Iseo in the direction of Sarnico - Paratico. Cover the pan and simmer for about a quarter of an hour, then drain the inting and serve with a mixed sauce of cream and ricotta, cinnamon and salt. Here is the recipe for carpin.
Pork liver in a frying pan - recipe
Ingredients:
- pork liver;
- onion – 1 pc. (not required);
- rendered pork fat;
- dry ground spices (red and black pepper, coriander and others).
Preparation
Cut the liver into chunks or slices. Heat the fat in a frying pan. If you are preparing small slices, it is better to fry the onion first (as in previous recipe, see above). Large chunks can be slightly beaten, you can marinate for 20-40 minutes in mustard with lemon juice and garlic, only then the liver should be rinsed with cold water and placed in a sieve to drain.
For Old Carpion. The same can be done with trout, salmon, and croaker. Shredded cheese, bake the mixture in oil, remove it and then combine four eggs and make flat pancakes, cut them and fry them. And cook them slowly in a saucepan for half an hour with a glass of vinegar and a little salt. Dry the pike pieces and pass them into beaten egg and bread and fry them in oil.
This method can also be used for carp, teen, trout, chubby. Truffle - trout - is ground and boiled with butter, sage or bay. You know proper preparation food when the fish has a white protruding eye. Fish marinade- chopped onion with oil, two cloves of garlic, carrots, celery, chopped, thyme, Bay leaf. Once they have acquired color, add a glass of vinegar and let it dry for a few minutes. Place the flour and fried fish into a saucepan and tip cold marinade, serve the fish after two days.
Heat the fat and fry the liver slices on both sides, then reduce the heat and fry to the desired degree (rare is also very tasty), but no longer than 15 minutes. You can first roll the liver slices in wheat flour. Serve with any side dish and herbs; it’s also good to serve some hot sauce, for example, garlic-lemon.
Truffle Blade - Grilled Baked Trout. Take a large trout and cut it into about two inches of washer and marinate for several hours in oil, lemon, salt and pepper, chopped parsley. Grill the trout pieces on the grill and occasionally bathe in the marinade and serve with the following sauce. Place two yolks in a mortar or blender boiled eggs with two anchovies and one cucumber in vinegar, combine the oil and vinegar and pour it onto the grill. Pour the sauce over the hot trout.
Liver in tomato-mayonnaise sauce
Eel - The eel is cut into pieces and after being thoroughly cleaned with vinegar and yellow flour, it is sprinkled with pepper and salt and placed in a wire rack. After melting, it is fried in hot oil. A typical chamomile dish. It fits in cold water for at least a couple of days, changing the water frequently, then baking and dethorning and seasoning with oil, garlic, parsley, lemon. It can also be cooked with beans, garlic, leeks, onions, butter and preserves, or with milk and cream at the end of cooking.
Beef liver recipes in a frying pan
Beef liver has a specific taste, so before cooking it is better to cut it into slices and pre-soak it in milk for 1-2 hours with the addition of dry ingredients. ground spices or marinate in a mixture of kefir or yogurt with curry and garlic. Then wash the liver and place it on a sieve.
It should always be served with polenta. Bakala - typical dish Astrio, August 15th is traditionally served in the square. Without letting it boil, mix and add vinegar and capers to the mixture. Salsa for white fish. Chicken liver can be created. You can accompany chicken liver one or the same to further enhance the unmistakable taste.
How to cook liver in a frying pan with gravy
Here are 3 simple recipes for making a very good chicken liver! After cooking chicken broth place the livers in a colander and wash them under running water, then place them on a tray to dry them with a dry cloth and roughly chop them. Now say onion and finely chop it, peel the clove of garlic and divide it in half: in non-stick frying pan pour the yarn with the oil, garlic and onion and drizzle well. Once golden, remove the garlic from the pan, cook for 10 minutes and add a ladle of chicken stock, and once the onions are soft, add the chopped liver, a pinch of salt and cook for about 5 minutes.
After that beef liver You can fry it, just like pork (see above), or you can fry it in batter.
Ingredients:
- or veal;
- chicken egg;
- light beer or milk;
- wheat flour (or mixed with corn);
- pork rendered fat or vegetable oil.
Preparation
We prepare the batter from a mixture of eggs and flour with the addition of beer or milk. Mix thoroughly with a fork so that there are no lumps. 
(if that doesn’t work, strain through a strainer). The consistency of the batter should be like thick yogurt. Dip slices of beef liver into the batter and fry in a frying pan with heated fat on both sides until golden brown. Reduce the heat and cook for a few more minutes under the lid. Serve with red table wine or dark beer And hot sauce Chile. It is also good to serve cucumbers in any form (fresh, salted, pickled), as well as other pickles.
Now boil water in a pan, cook the dough and once it is cooked, drain it and pour it into the pan with the chicken livers. Cook in the pan for a few minutes, add a little broth and serve your pasta with hot chicken livers! Venetian chicken livers.
Once the onions start to brown nicely, add the hot water ladle, cover and cook for about 15 minutes. Once the onions are cooked and soft enough, combine the chicken livers, two teaspoons of vinegar and mix well with a wooden ladle. Add a pinch of salt and pepper. Your Venetian liver is ready to serve and taste!
In general, liver fried in a frying pan is tasty and, in some way, healthy.
How to cook liver in a frying pan so that it turns out soft and tender? It is enough to know just a few secrets of its preparation. And we will be happy to share them.
Chicken liver with potatoes and onions. After peeling the potatoes, cut them into cubes, sprinkle the onion, rosemary and salt into a bowl and mix well. Fry the potatoes in a non-stick frying pan full of simmering oil for about 15 minutes, taking care to turn them occasionally. Sprinkle with red wine and when the potatoes are well cooked, strain and place on absorbent paper. Combine the potatoes with the liver and let them stir for about 5 minutes.
The best cooking is then the fastest, because it impoverishes less and does not change the nutritional heritage of the food. Only food can improve digestive processes, increase or decrease bioavailability nutrients, interfere with the secretion of certain hormones such as insulin, cortisol, hormones thyroid gland and the secretion of bile from the gallbladder in the intestines. Therefore, cooking can change the therapeutic fate of foods. Onions, for example, have a hypoglycemic effect when raw, while cooked ones are hyperglycemic because cooking makes the sugars richer.
How to cook liver in sour cream in a frying pan
Ingredients:Tomato paste, flour - a tablespoon
- beef liver – 490 g
- vegetable oil – 4 tablespoons
- salt
- ground black pepper
- medium onion – 3 pieces
- one and a half glasses of sour cream
- fresh greenfinch
Subtleties of preparation:
Chop the offal into cubes and place in a frying pan with heated oil. Fry, two minutes before readiness, season with pepper, add salt and turn off. In another dry frying pan, fry the flour until creamy. Peel the onion, chop and fry. Sprinkle offal with flour, combine with onion, add tomato paste and sour cream, mix thoroughly. Bring the ingredients to a boil. Reduce heat and continue simmering for another 10 minutes. When serving, sprinkle the dish with finely chopped herbs.
Leave olive oil extra virgin in the pan, then add the food coated with the prescribed flavors, or a clove of garlic, previously minced, or an onion. Let it bake until it evaporates in the water, being careful to avoid the garlic stings and aromatic herbs as these will need to be consumed in food. Drain at the end of cooking and add fresh parsley, fresh basil and chili pepper according to the recipe.
Types for those who suffer from stomach problems reheat or directly cook the vegetables in the pan, dehydrate the food, making it more aggressive than gastric juices. This type of drug also provides a small stimulus to liver activity. Is it blown or cooked in oil? Good rhymes with healthy ones if you learn the secrets of this cooking technique.
Consider also the cooking options discussed.
How to deliciously cook liver in a frying pan
Required Products:Liver – ½ kg
- mustard - a couple of large spoons
- vegetable and butter - 2 tablespoons each
- kitchen salt, pepper
- wheat flour – 0.25 cups
We can produce broccoli, dumplings, cabbage, broccoli, zucchini, endive, etc. again, contraindications include kidney disease and tissue absorption conditions. It needs to be fried in olive oil with a very high smoke point and when it passes you immediately get that acra smell that makes you turn the temperature down. It is necessary to cure the preparation of food for frying. Reduce food in small pieces the same size, avoiding as much as possible more water and adding salt, which accelerate the change of oils and fats.
Rinse the main ingredient, dry it and crumble it into cubes. Connect table salt, pepper and flour. Bread the liver in the resulting mixture. A mixture of creamy and vegetable oil heat it in a frying pan, fry the prepared offal over high heat, add mustard, stir thoroughly so that the mixture is evenly distributed. Cook for another 15 minutes over low heat.
Salt and spices should be added to food at the end of cooking. The roast should be dried on straw paper or a straw paper envelope that does not contain dyes or bleaches, as these are often found in kitchen paper. Properly roasted roast stimulates liver function. This does not mean that it is eaten every day. The fried must be skillfully used and related to their own and in an individual way usually with products that contain vegetable water and fruits rich in sugars to support the liver function required by the fry itself.
How to cook liver in a frying pan with gravy
Compound:
Liver – ½ kg
- tomato juice – 0.25 liters
- parsley – 30 g
- vegetable oil – 3.2 tablespoons
- salt and pepper
- lemon juice
- dried onion - tablespoon
Subtleties of preparation:
Wash the liver, let it dry completely, chop it into pieces, and finely chop the parsley. Heat the oil in a frying pan, place the main ingredients, herbs, pour lemon juice, stir, fry until browned. Enter the onion, pour in tomato juice, stir, simmer for 20 minutes over low heat. Season and add salt, stir, serve hot.
It provides a stimulus only if the liver is in perfect condition, because the stress of the fry is added to the stress of the egg, whose proteins, when in contact with the hot oil, are denatured. The stimulus to the liver is calmed by the presence grated bread, which supports the liver with its sugars.
To obtain a paste that stays dry and does not absorb oil, it has flour with a very hot water. The dough is prepared to the correct density to color the products, add a tablespoon of olive oil and olive oil. He cannot be left to rest. It has liver stimulation and liver support due to the sugars supplied to the dough.
Rate and taste qualities.
How to cook soft liver in a frying pan
Ingredients:
- a couple of glasses of sour cream
- butter – 3.1 tablespoons
- a tablespoon of tomato paste
- salt and pepper
- greenery
- flour – 2 tbsp. spoons
- onion – 3 pieces
Watch the video with one green morning - potatoes: all the secrets for art-frying. It is made by baking vegetables in boiling water. It is normal for raising children or malignant people, after forms of influenza, profuse episodes of sweating as a supplement to lost salts. It is not useful in a weight loss diet because losing weight results in diuresis.
This type of preparation is difficult to handle for kidney problems. Since cooking is usually prolonged, it also denatures the protein component of the food, so this cooking mode should only be used on rare occasions.
How to cook:
Wash, remove films from the offal, chop into cubes, transfer to a frying pan with heated oil, fry, season with spices. Toast the flour in a dry frying pan until creamy. Sprinkle the liver, stir, bring to a boil, simmer for 15 minutes.
How to choose? Making the right choice of liver
Woody or charcoal fast, safe and very little denatured. It is harmful if you use a coal mine that contains hydrocarbons, which are toxic and carcinogenic. Direct flame mount or gas combustible gasification is carcinogenic because the gas is a hydrocarbon.
This should be a technical article, pardon the pedantry, but it is necessary given the sensitivity of the subject. Roasted ones are periodically condemned and provided with certain conditions. So it's worth exploring. Frying cooks food in hot fat according to one of the following three procedures.
Prepare and.
How to cook juicy liver in a frying pan
Compound:Water - a third of a glass
- liver – ½ kg
- ketchup – 0.25 cups
- flour – 3.1 tablespoons
- a couple of tablespoons brown sugar
- pinch garlic powder
- a large spoon acetic acid, soy sauce, vegetable oil
Chop the offal into cubes, mix with salt and pepper, and bread the offal. Combine water with the remaining ingredients (except oil). Heat the butter separately in a frying pan, place the liver, and hold until browned. Pour over the prepared mixture and simmer for 20 minutes.
Do and.
Recipe with cognac and white wine. Tasty and unusual
Liver – ½ kg
- white wine – 0.1 liters
- garlic clove- 3 pieces
- red onion – 2 pieces
- 2 tbsp. spoons of cognac and butter
- a bunch of parsley
- freshly ground black pepper – 0.25 tsp.
- a large spoon of olive oil
Cooking steps:
Finely chop the parsley, chop the onion into half rings, fry over high heat, combining with a large spoon of butter. The mixture should become transparent. Crush the garlic, combine with the onion, fry for a couple of minutes, pepper, add salt, pour in the wine, evaporate it completely. Add ¾ chopped parsley and stir. Remove the sauce from the stove. Wash and dry the liver, remove the film, crumble into strips. Melt butter in a thick-bottomed frying pan, pour in olive oil, place the prepared offal, season, fry for a couple of minutes on each side. Pour in cognac, stir, simmer for 0.5 minutes. Pour the prepared sauce over the liver and sprinkle with the remaining parsley.
Prepare also.
Eastern recipe
You will need:
Garlic clove
- vegetable oil – 4 tablespoons
- a large spoon of starch
- salt, ground ginger- a teaspoon
- liver – ½ kg
- greenery
For the sauce:
Small spoon of starch
- a large spoon of tomato paste
- soy sauce – 1.5 tablespoons
- chicken broth – 2.2 tablespoons
How to cook:
Wash and prepare the liver, crumble it into thin slices, cut them into thin strips. Stir salt, starch, ginger, add 2.2 tbsp. spoons of vegetable oil, water, stir until smooth. Bread the offal in the starch mixture and leave for 15 minutes. Heat in a frying pan 2 big spoons vegetable oil, quickly fry the liver on all sides, add herbs, fry for 30 seconds. Combine broth, sugar, tomato paste, soy sauce, pour into the main contents, bring to a boil, simmer for another half a minute, remove from the stove, pour the sauce over the dish while serving.
Do and.
How to cook chicken liver in a frying pan
Required Products:Mayonnaise sauce – 90 g
- ground breadcrumbs
- salt
- seasonings
- chicken liver– ½ kg
- a pair of eggs
Cooking features:
Clean offal, wash, immerse in milk to remove excess bitterness. In addition, milk will add piquancy, softness and juiciness to the product. Leave for half an hour. Combine the soaked liver with mayonnaise sauce, seasonings, dry herbs and salt. Mix thoroughly and refrigerate for 15 minutes. Prepare a plate, pour into it breadcrumbs. After marinating, roll the offal in breadcrumbs on all sides at once and fry in hot hot oil. Serve with any side dish.
How to deliciously cook beef liver in a frying pan
You will need:
Beef liver – ½ kg
- flour – 20 g
- head onions- a couple of pieces
- seasonings
- sunflower oil
How to cook:
Clean the offal and chop it into cubes. Remove the peel from the onion and chop it. Place the prepared onion in a frying pan and fry until golden brown. Sprinkle with flour and fry on all sides. The liver must be fried over high heat so that the remaining liquid evaporates as much as possible. Salt the contents, add sour cream with spices, mix thoroughly, cover with a lid, continue simmering for about 15 minutes. The dish is ready!
Do and.
How to cook liver with sour cream in a frying pan
Ingredients:
Pork liver – half a kilogram
- sour cream – 80 g
- large carrot
- water
- vegetable oil
- kitchen salt
Cooking steps:
Place the liver in a bowl of cold water for 2 hours. After soaking, remove deep veins and crumble the offal into small pieces. Peel the carrots, fry the chopped onion. Place the chopped pork liver in a frying pan and fry while stirring. After you notice that the ingredient has begun to change color, add sour cream, stir, and add hot water. The water should cover the contents by only 1 cm. Cover with a lid, reduce the heat, and simmer the dish for 20 minutes. During this time, do not forget to stir the dish several times. Add salt to taste. Serve along with mashed potatoes.
Multicooker recipe
Compound:
Beef liver – 1 kg
- sour cream – 350 g
- medium onion head – 2 pieces
- spices
- vegetable oil
- table salt
- spices
Subtleties of preparation:
Peel the onion and chop it. Pour vegetable oil into the multicooker bowl. Set the “Baking” mode and fry the onion. Peel the onion, grate it on a grater with large holes, and combine with the onion. Stir the contents and fry for 10 minutes. Wash the offal, remove the film, chop into medium-sized slices, and transfer to a slow cooker. After the offal changes color, add sour cream, add water, sprinkle with spices, peppercorns, bay leaves, sprinkle with salt, and cover with a lid. Set the “Stew” mode and set the cooking time to 30 minutes. Open the lid after the signal, stir the contents thoroughly.
Recipe with garlic
Sunflower oil
- garlic head
- flour – 80 g
- a glass of sour cream
- pork liver– approximately 1 kg
Cooking steps:
Thaw frozen liver, all excess liquid drain. Wash thoroughly, remove the film and bile ducts. Cut the main ingredient into slices. If the film is difficult to remove, immerse the liver in boiling water for a minute. To make the product soft and tender, soak it in milk for an hour. Dip the slices in flour and fry. Place the fried slices in a deep frying pan, pour in sour cream, combine with chopped onion, pour in a glass of water, add salt, season with pepper, and place on the stove. Simmer the dish for 20 minutes, serve with herbs and the resulting sauce.
Liver paste
Ingredients:
Butter – 0.2 kg
- liver - half a kilogram
- medium onion head – 2 pieces
- seasonings
How to cook:
Rinse the offal, remove all excess areas, crumble into small pieces. Heat a frying pan, throw 50 g of oil on it, fry the liver. Peel, chop the onion, and place in a frying pan. Season and fry over medium heat. Place the prepared products in a common bowl, grind with a blender to form a total mass. Add the remaining butter and mix again. Cover with a lid and place in the refrigerator to harden.
