2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the fastest offal is liver. For this reason, it is also used as a separate dish. The treatment consists of boiling, stewing or light frying.
The liver should not be fried or boiled for too long as it becomes tough and not tasty. To make the pork liver softer, fry it for two or three minutes in hot oil, then stew it in liquid cream with a little flour so that the sauce can envelop the liver.
One of the easiest ways to prepare a delicious liver dish is to prepare breaded liver. You need 500 grams of pork liver, 40 grams of flour, 1 egg, salt to taste, 80 grams of breadcrumbs, 40 milliliters of oil, 20 grams of butter.
The liver is washed and dried, cut into pieces two centimeters thick. Breaded in flour, then in beaten egg and finally in breadcrumbs.
The breading is pressed to the liver with your hands, the edges are leveled with a knife. Heat the oil together with the butter in a pan and fry the liver on both sides over high heat until a golden crust forms.
The inside of the liver should remain light pink. After frying, add salt and serve immediately with potatoes, salad or stewed vegetables.
The liver with garlic becomes very tasty. You need 40 grams of pork liver, 3-4 tablespoons of oil, 2 large onions, 4 cloves of garlic, salt, 3 tablespoons of tomato paste.
The liver is washed, cut into pieces and rolled in flour. Finely chop the onion. In a deep frying pan, heat the oil and fry the liver on both sides.
Add the onion and after a few minutes the garlic crushed with salt, as well as the tomato puree. Fry everything for another five or six minutes. Served with bread or boiled rice.
Stewed liver is prepared from 600 grams of pork liver, 60 grams of bacon, 30 milliliters of oil, 2 tablespoons of flour, 150 milliliters of liquid cream, salt and pepper to taste, 1 tablespoon of parsley, finely chopped.
The liver is washed and cut into strips, 6 cm long, sprinkled with black pepper. Tiny pieces of bacon are inserted into fine incisions in the liver.
Sprinkle the liver with flour and fry on both sides in hot oil over high heat. Transfer to a large saucepan, pour 150 milliliters of water, simmer for 15 minutes on low heat under a lid.
Add the remaining flour, salt, boil and add the cream. Sprinkle with parsley. The liver is served with potatoes, stewed vegetables or fresh salad.
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