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What kind of liver can I fry?
To do this, you can take the liver of a bird
(usually chicken), beef or pork.
The main benefit of chicken liver is in the
content of a large amount of selenium and
vitamin B12.
It is cooked very quickly and has a delicate
Beef liver contains vitamins B, A, D, E, folic
acid, chromium, magnesium and iron.
Pork liver contains many proteins, vitamins
and minerals.
How to choose and prepare a liver To prepare
this dish, you should choose a fresh, smooth,
shiny liver, with a slightly dense structure.
To determine the freshness of the liver, you
should press on it with your finger – the
pit should either not form at all or should
quickly disappear when it appears.
Otherwise, the liver is stale.
Before preparing the liver, it should be thoroughly
washed, cleaned from films.
If necessary, remove the ducts and gall bladder.
See also: Beef liver in wine sauce.
How to fry the liver.
It is very important to remember that the
liver is a tender product.
If desired, the liver, especially pork or
beef, can be made even more tender by holding
it in milk from 30 minutes to 2-3 hours.
So the taste of the finished dish will turn
out even more delicate.
The liver should be cut into pieces with a
thickness of about 1-1.5 cm.
Pour vegetable oil into a skillet, heat well
over a fire.
Roll pieces of liver in flour and put in a
preheated pan.
In this case, the oil should hiss – this means
that the pan is heated to the desired temperature.
Fry the liver on one side for about 1 minute,
then turn on the other side and fry a little
The readiness of the liver is determined as
follows: when piercing a piece of it, transparent
juice should stand out.
If blood is secreted, it means that the liver
has not yet been sufficiently fried.
The exception is when you love the liver with
Salt and pepper the liver should be at the
very end of the preparation so that it is
not hard.
Do not overcook the liver.
She should prepare a minimum amount of time.
In this case, the liver will remain soft,
soft and juicy.

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