You can tell a lot of good things about the liver, how healthy, nutritious, and affordable it is.
But she’s also very tasty and quickly cooks!
Especially if you fry it.
Cooking does not take more than half an hour and is sure to please the taste.
But what is the best way to fry the liver in a pan and with what?
How to fry the liver - general principles
A good liver has a dark color and shine. If the product is dull, light, with a lee crust, then it is better not to use it. All films are removed from the surface before cooking. Beef and pork liver are cut into slices, cubes or cubes. The liver of a chicken and another bird is simply cut into pieces of arbitrary shape.
You can fry the product in oil or grill. Often used breading, batter, dishes complement vegetables and sauces. It must be remembered that the product does not like prolonged heat treatment and can only become tougher. Therefore, the active cooking time should not exceed 20 minutes, and if frying is done in small pieces, then even less.
The liver combines with any side dishes: vegetables, cereals, pasta beans. It harmonizes with herbs, spices, various sauces, including dairy.
How to fry liver with sour cream
One of the most popular combinations is liver and sour cream. The offal is tender, juicy, tastes good. But how to fry the liver in a pan with sour cream?
Ingredients
• 0.5 kg of liver;
• 4 tablespoons of oil;
• 200 grams of sour cream;
• 2 tablespoons of flour;
• spices;
• 1 clove of garlic;
• onion head.
Cooking
1. Pour spices into flour. In addition to salt, you can add pepper, seasonings for meat, you can take for chicken or any other mixture.
2. Cut the liver into centimeter slices, roll in flour with spices and spread in a frying pan with hot oil.
3. Fry on both sides, remove from the pan.
4. Cut the onion into rings and also bread in the flour. Fry after the liver. If there is little oil, then you can add more.
5. We connect the liver with onions, then you can cook the dish both in a pan and in a small pan.
6. In a sour cream we put the chopped clove of garlic, stir and spread to the liver.
7. We cover and bring to readiness on a small fire, the process will take about 10 minutes.
How to fry a liver in a pan in batter
This dish is for those who like a delicious and fried crust. At the same time, inside the pieces remain juicy and soft. But before you fry the liver in a pan in this way, you need to thoroughly clean the product from all the films.
Ingredients
• 2 eggs;
• 0.4 kg of liver;
• butter;
• salt;
• 10 tablespoons of flour;
• red or black pepper.
Cooking
1. Cut peeled peppers into slices half a centimeter thick, sprinkle with salt and pepper.
2. Beat in a bowl with a whisk or just a fork with two eggs, you can salt a little, but not necessarily.
3. Pour flour into another bowl.
4. Pour oil into a frying pan, set on fire.
5. Take a piece of liver and dip in flour, then in the egg. Now again in flour and egg. Can be repeated several times.
6. Fry until cooked on both sides. We do not make big fire so that the liver has time to fry inside.
How and how much to fry the liver in oil
One of the fastest ways to prepare a product is to fry it with straws in oil. At the same time, no vegetables are added to the dish. But how and how much the liver is fried in a pan in this way?
Ingredients
• 300 grams of liver;
• salt;
• pepper;
• vegetable oil.
Cooking
1. Before frying the liver, it must be cleaned of films and preferably placed in the freezer for a short while. It will harden and will be much easier to chop.
2. Cut the pieces into strips up to 0.5 centimeter thick.
3. Heat the oil in a frying pan, put the straws from the liver and fry for a minute, mix.
4. Sprinkle with salt and spices, cover and fry for another two minutes under the lid.
5. Open and fry until cooked. But how long does it take to fry the liver? The whole process does not take more than 8-10 minutes. If the product is overexposed, it will become dry and hard.
How to fry beef liver with onions
Beef liver is a valuable by-product, about the benefits of which much has already been said. It must be introduced into the diet and cooked as often as possible. The easiest way to fry beef liver is in a pan with onions.
Ingredients
• 0.4 kg of liver;
• some flour;
• 2 onions;
• salt pepper;
• 40 ml of oil;
• greenery.
Cooking
1. Peeled and washed beef liver, cut into 5 mm plates.
2. Onions need to be cleaned, cut into rings or half rings, not thin.
3. Pour oil into a frying pan, put on fire.
4. Dip the slices of the liver in the flour on all sides, spread in an even layer in the pan.
5. Pour the onion on top, cover and fry for about 5 minutes under the lid over medium heat.
6. Open, turn over the slices of the liver, salt the contents of the pan, pepper and bring to readiness. The onions should also be fried.
7. Sprinkle with herbs.
How to Roast Chicken Liver with Mayonnaise
Chicken liver is much more tender and softer than offal of large animals. It is prepared much faster in time, does not have a large number of films, and is not so capricious in processing. But how is chicken liver fried in a pan with mayonnaise?
Ingredients
• 800 grams of liver;
• 1 onion head (you can add more, for everybody);
• 2 carrots;
• 1 incomplete spoon of flour;
• 150 grams of mayonnaise;
• spices;
• about 4 tablespoons of oil.
Cooking
1. If the liver is frozen, then let the product thaw. Rinse well under the tap. Then with a sharp knife we cut off the visible films and remove the veins. We cut glasses for 3-4 cm per cous, no need to grind.
2. The bulb must be peeled, cut. You can cubes or straws.
3. Carrots are also cleaned, rubbed into large straws.
4. Fry chopped onion in a pan.
5. Once it becomes transparent, add the carrot. Fry until golden brown.
6. Add the flour, fry for a few seconds and lay the previously prepared slices of the liver, fry under the lid for 5 minutes.
7. Add mayonnaise, salt and any other spices, stir and cook under the lid for about five more minutes.
8. The finished dish can be seasoned with garlic, herbs. Add a bay leaf and any spices to your taste.
How to fry a liver with tomatoes and wine
With tomatoes, you can fry any liver: chicken, beef or pork. But you need to know that the acid contained in tomatoes can make the product tougher. To avoid this, you need to know how to cook the liver correctly.
Ingredients
• 500 grams of liver;
• 100 ml of white wine;
• 2 tomatoes;
• spices;
• vegetable oil;
• 1 onion head;
• 2 tablespoons of wheat flour;
• garlic and herbs to your taste.
Cooking
1. Cut the washed liver into cubes of three centimeters, you can slightly larger, but not smaller. Do not forget to remove the films and all unnecessary.
2. Cut the onion into medium-sized cubes.
3. Pour about 50 ml of oil into the pan, send to the stove.
4. Add onions, fry for a minute.
5. Add the slices of the liver, which need to roll in flour and fry for about five minutes. You can just pour the flour into pieces and mix with your hands.
6. Cut the tomatoes into cubes, the skin does not need to be removed. We send to the liver, fry for another minute.
7. Add any spices to the pan to your liking.
8. Pour the wine and cook the dish until the liquid has completely evaporated. Stir occasionally.
9. At the end we put chopped greens, you can add a slice of chopped garlic and immediately turn off the fire.
How to fry the liver - useful tips and tricks
• Pork liver has a specific bitter taste, so it is recommended to soak the product in milk before cooking.
• If the liver still turned out to be dry and stiff, then you do not need to be very upset. You can twist the pieces in a meat grinder, combine with vegetables, cabbage or mashed potatoes and then use as a filling for pies, pancakes.
• Milk that remains after soaking the liver cannot be used for sauce. It is no longer suitable and will give the dish an unpleasant taste.
• If there is no sour cream, then the liver can be cooked with cream. With them it turns out the same juicy and soft.
• The liver itself is quite slippery and the pieces rarely have an ideal shape. Therefore, difficulties may arise with slicing. To get a neat straw, the same thickness of the plate or even cubes, it is recommended to keep the product in the freezer until lightly hardened.
