The liver of domestic (and some wild) animals, as well as of birds, is a very useful product containing substances necessary for the human body, namely vitamins A, C, B, B6, B12, iron, copper, calcium, zinc, sodium, and amino acids (tryptophan, lysine, methionine), folic acid et al.
You can deliciously cook the liver in various ways: boil, fry and / or stew in a pan. Of course, roasting is not the most healthy way of cooking, but the liver is cooked very quickly, so if you use certain fats, as well as the regime and methods of cooking, the amount of substances produced during the preparation of non-nutrients will be minimal. For roasting, it is better to use pork or chicken overblended fat, creamy ghee, or olive, corn, sesame, soybean oil, but you can also sunflower, it is better than frozen out than refined.
Tell you how you can cook the liver in a frying pan correctly and tasty.
Chicken liver on a frying pan - recipe
Ingredients:
- chicken liver - about 300 g;
- onion - 1 pc .;
- spices dry ground (black and sweet pepper, coriander, etc.);
- chicken fat or vegetable oil.
Preparation
If the liver is frozen it must be thawed, rinsed with cold water and discarded in a colander, shake several times to remove the remaining water. Peeled onions cut into thin quarter rings or semirings. Well we warm up fat or oil in a frying pan. Lightly fry the onions until golden. We put the liver on the frying pan and fry it all together until the color changes of the liver, stirring the spatula. We reduce the heat, cover with a lid and extinguish until ready for about 15 minutes - this is enough. If you extinguish longer the liver will become stiff and tasteless. We serve with any side dish (potatoes, young stewed beans, peas, rice, any porridge) and greens. It is also good to serve fresh vegetables and table wine, you can have dark beer.
Pork liver in a frying pan - recipe
Ingredients:
- pork liver;
- onion - 1 pc. (not required);
- fat pork drowned;
- dry ground spices (pepper red and black, coriander and others).
Preparation
The liver is cut into slices or slices. In a frying pan, heat the fat. If you are preparing small slices, it is better to first fry the onion (as in the previous recipe, see above). Large chunks can be slightly discouraged, you can marinade for 20-40 minutes in mustard with lemon juice and garlic, only then the liver should be rinsed with cold water and put in a sieve to water the glass.
Preheat the fat and fry the slices of the liver on both sides, then reduce the heat and fry to the desired degree (the blood is also very tasty), but not longer than 15 minutes. You can pre-roll slices of liver in wheat flour. Serve with any side dish and herbs, it's also good to serve some hot sauce, for example, garlic-lemon.
Beef liver recipes in a frying pan
Beef liver has a specific taste, so before cooking it is better to cut into slices and for 1-2 hours pre-soak in milk with the addition of dry ground spices or marinate in a mixture of yogurt or yogurt with curry and garlic. Then, the liver is washed and placed on a sieve.
After this, beef liver can be fried, as well as pork (see above), and you can fry in batter.
Ingredients:
- liver of beef or veal;
- chicken egg;
- light beer or milk;
- wheat flour (or mixed with corn);
- pork melted fat or vegetable oil.
Preparation
We prepare a sausage from a mixture of eggs with flour with the addition of beer or milk. Mix with a fork carefully so that there are no lumps
In general, the liver fried in a frying pan is delicious and, in a way, useful.