Benefits of liver and stunning taste of dishes fromit is not a secret for anyone. The easiest and quickest way is preparing pork, chicken or beef liver, fried with onions. Recipe in its simplest execution is known, perhaps, to all. However, for all its simplicity, not always the novice cook can boast of a worthy result - secrets, tricks and subtleties exist in the preparation of any dish. This article reveals secrets and offers options for more complex (but more delicious!) Dishes from roasted liver.
Just a liver with onions
The dish is primitive to astonishment, if you know how to cook. The liver, fried with onions, will remain soft under two conditions:
- Do not keep in a frying pan for long. That is, fry on high heat.
- Salt at the very end. From the salt, the by-product dies and becomes hard, if you enter it at the beginning of cooking.
If the most ordinary is prepared, without anydelicacies, fried beef liver with onions, the prescription prescribes a good washing of the byproduct and remove all kinds of films from it. Then it is cut into small brusochki, each of them is dipped in flour and quickly roasted. How to brown the barrel - a piece turns over, and the brownish side is greased. When the slices are ready, they are transferred to a plate and dosed out, and onions are placed on the left half of the pan. Zazolotyatsya - put it on the liver and cover it for five minutes.
The liver is in Venetian
The method of preparation is considerably more complicated, and additional components will be required. But it turns out a very tender and juicy liver of beef, fried with onions. A step-by-step recipe looks like this.
- In a skillet, olive and butter are mixed in equal quantities.
- When the mixture warms up, a chopped onion is fried in it. It is cut randomly, as you like - cubes or semirings.
- As soon as the onion blushes, small pieces of liver (about a quarter kilogram) are thrown at him; they burned from all sides on quite a large fire.
- Having achieved a pronounced blush, pour a glass of broth and juice of half a lemon.
- After five minutes of quenching, chopped parsley greens are poured in, and the frying pan is immediately removed from the plate.
Already when serving, the liver can be powdered with onion-feather and zest. It does not need additional spices - and so it turns out fragrant and tasty.
Fried liver in sour cream
Sour cream - an indispensable ingredient for cookingmany meat dishes. Beef liver fried with onions is good in it. The recipe offers small pieces of liver soak for half an hour in milk (not necessary, but tastier), and very gently beat. Each slice (in the described case - in no panirovanny) very quickly roasted, salted and peppered. In a separate skillet, a large amount of onion is fried until it is tasty. For each slice of offal laid out a handful of golden fried and a spoon of sour cream. Then you can finish it on the stove under the lid, or you can put it on a sheet and finish it for about a quarter of an hour.
Apple-onion recipe
Sour cream does not surprise anyone.But this version is able to hit even the culinary experts with great imagination. Even more airy is fried beef liver with onions, the recipe of which is complemented by apples. It's nice that he almost does not require additional gestures from the cook. A pound of by-product (naturally, washed and cleaned) is quickly roasted - until there is no discharge of blood during piercing. In the pan laid large slices of two apples (without seeds, but can be with the peel). After three minutes of frying, coarsely chopped two onions are thrown in and pepper and salt are added. After five minutes, you can cover for dinner.
Soy Sauce Liver
For this delicacy, the by-product must becut into cubes and soaked in soy sauce for ten minutes. During this time, just have time to heat the oil in the pan. Thanks to marinating, a very soft and unusual beef liver, fried with onions, is obtained. The recipe includes pickled garlic - best in sour cream with honey, but any other will do. It needs a little bit, just two slices. In a pinch, and fresh, you can take, just get ready for the fact that the smell will be sharper. The liver is quickly fried; in parallel, two sliced medium sized onions are sprinkled with a spoon of sugar. When the liver is almost ready, onions are added to it. On a strong fire, it caramelizes quickly and gives the finished dish an unspeakable charm.
Even one who does not value offal too much is sure to enjoy beef liver fried with onions. The recipe (any of the proposed) can be improved! Successful to you culinary experiments.
