The liver represents a meat product, vitamin-rich. Correctly prepared dishes from a liver are tasty and useful. They are even recommended to use during treatment of many diseases, and for prevention of deficiency of iron in a human body. It is correct to prepare a liver simply, the main thing to observe preparation time.
Instruction
1. Most often in cookery the liver is prepared in a stewed look. For this purpose it is necessary to take 500 grams of a liver of a bird (beef, pork), sour cream of 15% of fat content – 100 grams, 2 bulbs, salt sea (or boiled), black and paprika, vegetable oil, skim milk of 300 ml.
2. A liver it is necessary to wash out carefully a baking plate a stream of cold water, to clean from films and to put for day in milk. Thus, the offal will become much more gentle, softer, and will lose bitterness peculiar to it.
3. The next day it is necessary to take out a liver from milk, to dry a paper towel and to cut on long pieces. It is the best of all if they are identical by the size.
4. Then vegetable oil should be warmed in a frying pan. Cut onions with rings and put in a frying pan, salt. When onions become soft and slightly golden, to add a liver and to fry from all directions till light brown color. Right after it to add sour cream and to extinguish one more minute.
5. Pepper, lay out a ready-to-eat meal on a flat wide dish, decorate at will with greens and a fresh vegetables.
6. When cooking it is necessary to consider that the speed of preparation of a dish directly depends on a type of a liver. If a liver beef or pork, then bird's has to extinguish it for two-three minutes longer. The liver of a bird is preparing quicker, the dish from it can be prepared actually in a couple of minutes.
7. The liver soaked in milk keeps all useful and nutritive properties, at the same time without losing gustatory qualities. It is necessary to maintain accurately a time interval and to cook dishes from a liver no more than five minutes.