The liver is considered one of the most "whimsical" products demanding careful preprocessing before preparation. If it is wrong to prepare a liver for frying, the tasty dish won't leave – it will turn out too rigid and dry. Besides, the ready-to-eat meal can have rather expressed unpleasant odor which won't be hidden by no seasonings. But if it is correct to process a liver before frying, it will turn out soft and juicy.
It is required to you
- - sharp knife;
- - cutting board.
Instruction
1. Tasty to fry a liver, it is very important to remove all external films covering it. If not to remove them, the liver will turn out very rigid. From the frozen liver it is skimmed quite easily. Put it in a bowl with hot water for several minutes that the top film thawed a little. After that hook it a knife and remove from a liver.
2. If the product wasn't exposed to freezing, before processing it needs to be prepared: drench previously washed out piece of a liver with boiled water, and then for 2–3 minutes lower in cold water. By means of this simple procedure it will be much easier to remove thin films from a liver. Just make an incision a plenochka a sharp knife and accurately separate it fingers.
3. After processing carefully wash out a liver until from it blood ceases to be emitted. Then it can be soaked in milk. It is optional to do it, however soaking will give to a dish more pleasant aroma and a delicate flavor. As the liver contains bilious channels, it can taste bitter a little. Milk washes away bile deposits, eliminating bitterness. It is necessary to soak a liver in milk not less than 30 minutes, and ideally hold time has to make 2 hours.
4. Choose as you will fry a liver – small pieces or flank steaks. In the first case the piece of a liver needs to be cut wide flat chunks about 1 cm wide. At the same time it is necessary to delete all streaks, bilious channels and fat. Put the cut slices between two layers of food wrap and slightly beat off, as at preparation of steak. It is the most convenient to do it by means of the spoon back. You shouldn't use a special hammer as the liver possesses a short texture for hurling back and doesn't require strong machining. If you cut a liver on small pieces, it isn't necessary to beat off them, just cut bars 1 cm thick as well as in the first option, deleting all superfluous when cutting.
5. It is possible to soak the cut pieces of a liver again a little in milk. After that strew them with seasonings or a breading, depending on from what recipe you will prepare a dish. It is impossible to salt a crude liver, otherwise when frying it will become rigid. For a breading it is possible to use the flour mixed with pepper and other seasonings to taste or a special breading mix from crackers. The breading when frying is used in order that the dish turned out more juicy, but the liver can be prepared also without it.