Liver is prepared in almost every family, as it is affordable and easy to use. Every housewife should know how to properly fry liver. It cooks very quickly. But before cooking, you should soak it in milk for at least 30 minutes. This is done so that all the bitterness comes out and the liver is tender. So, the liver must be washed, cleaned of film and bile ducts, cut into pieces, which are beaten with a hammer and soaked in milk. Place onions cut into half rings in a frying pan with hot sunflower oil, fry for a few minutes and place on a plate. Drain all the milk from the liver, roll each piece in flour, then put it in the oil that is left from the onion and fry for 5 minutes, until golden brown. The question is often asked: how to fry pork liver? Everything is done exactly the same. The main thing is not to overcook the liver, otherwise it will be hard and dry. Mix the fried liver with onion, reduce the gas to minimum and leave for 15 minutes.
The freshness of the product plays an important role. Before frying, you need to think about how to choose liver on store shelves? Are there certain rules by which you can determine whether a product is fresh or not? You should definitely pay attention to the color of the liver. If it is too light, it means that it was soaked in water, that is, it is no longer fresh. A very dark color (almost brown) also indicates that the product is old and has already been on display. Fresh liver has a bright red color, it should be smooth and elastic, without any spots. When buying a liver, you need to press on it with your finger and if a dent remains, then the liver is old. In a fresh liver, the dent quickly disappears. Loose, uneven liver, also of poor quality. And of course, the product should smell good and not have a sour smell.
Any experienced housewife knows how to cook liver correctly. Why boil it, many will ask, because fried is tastier? Boiled liver is used in salads. It is also recommended to give liver to small children only in boiled form. You definitely need to know several ways to prepare this valuable product. How to properly fry the liver, how to boil it, how to prepare a delicious liver salad - all these recipes are simply necessary for housewives. And then you won’t have to worry about dinner or lunch. After all, dishes made from this product are not only tasty, nutritious, but also healthy. Doctors advise that you definitely include this wonderful product in your daily diet. And fried liver, previously soaked in milk, is very tender and incredibly tasty.
Tender beef, pork or chicken liver is considered a very nutritious and healthy dish. It increases hemoglobin, contains valuable amino acids and is easily digestible. Liver cooked in sour cream or milk is especially healthy and tasty. Milk sauce goes well with a side dish: mashed potatoes, buckwheat or pasta.
Pork liver in milk sauce
The dish takes about 30 minutes to prepare, the liver turns out very soft and aromatic. The composition of spices can be varied as desired, but you should not add too many herbs, so as not to interrupt the delicate milky taste.
Ingredients:
400 g pork liver
vegetable oil - for frying
600 ml milk
salt - to taste
½ teaspoon coriander
1 teaspoon dried rosemary
2 tbsp. spoons of butter
a few sprigs of fresh parsley
How to cook pork liver in milk sauce:
- Rinse the liver thoroughly, remove the films. Cut into pieces and lightly fry in heated vegetable oil. When the pieces turn white, pour milk into the pan. Cook for 15–20 minutes over medium heat.
- Chop a few sprigs of parsley and add to the sauce. Add salt, freshly ground black pepper, coriander and dried rosemary.Let the milk simmer for another 5 minutes, add the butter. Cover the pan with a lid, reduce heat and cook the dish for another 5 minutes.
- Place side dishes on heated plates: mashed potatoes, rice, buckwheat or barley porridge. Place pork liver on top and pour milk sauce over each serving.
- If desired, the dish can be garnished with fresh parsley.
Chicken liver in milk
Mushrooms fried with onions will add additional flavor to the dish.
Ingredients:
100 g champignons
1 onion
250 g chicken liver
300 ml milk
salt - to taste
freshly ground black pepper - to taste
1 teaspoon dried parsley
How to cook chicken liver in milk:
- Cut the champignons into slices, chop a medium-sized onion into thin half rings. Heat vegetable oil in a deep, thick frying pan and fry the onion in it until golden brown. Add the mushrooms and fry for another 5 minutes, stirring with a wooden spatula.
- Wash the chicken liver, remove films and fat. Cut the liver into slices and place in a frying pan. Fry for another 5 minutes and then pour in 300 ml of milk. Add salt, freshly ground black pepper and dried parsley. Stir the mixture, cover and simmer for 10–15 minutes.
- The ideal side dish for chicken liver in milk is fluffy rice. Pasta made from durum wheat is also suitable.
- The finished dish can be sprinkled with finely grated hard cheese.
Liver in milk, baked in the oven
The liver can not only be stewed on the stove, but also baked in the oven. If you cook a dish with vegetables –it does not require a separate side dish.
Ingredients:
500 g beef liver
1 onion
2 carrots
3–4 large potatoes
vegetable oil– for frying
400 ml milk
butter - for shaping
1 clove of garlic
parsley and dill for decoration
hard cheese - to taste
salt - to taste
freshly ground black pepper - to taste
How to cook liver in milk, baked in the oven:
- Wash the liver, remove the film, cut into pieces.
- Chop a large onion into half rings and grate the carrots. Cleanpotatoes and cut into strips.
- Heat vegetable oil in a frying pan and fry the onion and chopped garlic clove in it. Add carrots and, stirring, simmer until half cooked.
- Grease a heat-resistant form with oil. Place the vegetables in the pan and place the liver on top. Pour the contents of the mold with milk, salt and pepper, spread small pieces of butter over the surface.Place the pan in the oven, preheated to 180°C, for 20–25 minutes.
- Remove the dish, sprinkle the surface with grated or semi-hard cheese and place it back in the oven. Bake until the cheese has browned.
- Before serving, garnish the liver in milk, baked in the oven, with parsley or dill.
Once I was visiting a friend, and her mother spoiled us with an amazing dish. It was liver with soda, the recipe for which I immediately rewrote.
I was not a big fan of liver (it doesn’t matter what kind we are talking about, chicken, beef, etc.). The bitterness, harshness, and the appearance itself did not arouse appetite. My family reacted negatively to such a dish, and it lay in the refrigerator until I took it out to the yard cats. So they quickly swept away my cooking.
Having tried this miracle in proper preparation, I dramatically changed my mind, and now my family regularly consumes this juicy, incredibly tasty fried masterpiece. The liver becomes so soft and pleasant to the taste that it is difficult to tear yourself away. If you try to prepare this offal according to the recipes I offer, the dishes you make will certainly become a favorite in your family.
Marinade for liver with soda
You don't have to spend a lot of time to get an amazing recipe. The liver will lose its bitterness, and the pieces will become juicy and appetizing if you follow the cooking method I propose. All you need, in addition to the main ingredient (beef offal), is:
- flour;
- salt, as well as baking soda;
- pepper;
- oil for frying.
The liver (I take 1 kg) should be cut into small slices, put in a deep container and add soda (2 tablespoons). Mix everything well and leave the mixture for 2 hours. After this, we rinse the offal well and add a small amount of salt to the composition (I put 1.5 tsp, it turns out not very salty) and ground black pepper. The product is ready for frying. It is enough to roll each lump in flour and place them in a heated frying pan. Frying should not take more than 15 minutes, this is enough to make the prepared product deliciously tasty.
Liver marinated in soda and milk
It was this recipe that my friend’s mother gave me, after which I found many other ways to prepare liver with soda. We’ll get to know them later, but now I’ll tell you an option for the ideal preparation of offal, which also uses a soda solution. This recipe can be used to prepare pork and any other liver.
Prepared using the following ingredients:
- offal - 0.5 kg;
- milk - 200 ml;
- sodium bicarbonate - 1 tsp. (with a slide);
- spices, black pepper and salt;
- oil for frying.
Delicious and tender dishes from this offal can be easily prepared if you soak the liver correctly. It is considered a product of the highest category after meat, due to its nutritional value and pronounced taste. The better the offal is processed, the more delicious the intended dish will turn out from it, so always cook the liver only after it is well prepared. The secret of this processing method is that, due to its loose porous structure, the liver absorbs well the spices and salt with which it is soaked. It also becomes softer with this processing, which makes it very tasty. By the way, fast food delivery is now available to everyone!
How to soak liver in milk
Traditionally, the liver is soaked in milk, as milk makes it soft. Be sure to soak the beef liver in milk before cooking to also remove any remaining bile from the ducts.
It is best to soak the liver in warm milk with added salt to taste and spices. To do this, the liver needs to be cut into portions, the same way you will cook it, and pour milk over it. Leave for 2 hours, after which the milk must be drained and you can further prepare according to the recipe.
How to soak pork liver
Pork liver is tasty and inexpensive, even cheaper than chicken liver. It is very easy to prepare, because it is great for preparing the filling for pies, for meatballs, and is good simply fried with onions.
How to soak pork liver to remove its specific taste? You should cut it into pieces and soak in water with salt and spices. You will be surprised, but this offal turns out to be especially tasty if you add a pinch of cinnamon to the water. It will give the liver a very pleasant aroma, especially when frying, and will make the finished dish even tastier.
How to soak chicken liver
But with chicken, goose or other poultry liver, you don’t need to carry out any manipulations in advance and it’s great for cooking straight from the package. But if you still want to soak the liver, add spices and salt to the water to make the dish especially tasty.
Do I need to soak the liver before cooking?
Many housewives ask whether it is necessary to soak the liver before stewing, frying or boiling it. We answer - if you cook it, you don’t need it, it will turn out soft enough anyway. You can soak the liver before stewing if you need to remove the bitter taste, this is typical for beef and pork.
Before frying, be sure to soak the liver in milk to make it very soft, especially if you need to cook the dish on the grill or in a frying pan. Delicious hot liver with onions is served with bread, but if it dries out, we know not to run to the store.
Beef liver stewed in milk is a satisfying, but at the same time completely dietary dish. The liver has very little fat and a lot of vitamins - just a dream, not a product! Store-bought milk is also not at all fatty, 1.5%, 2.5%, 3.2% will do.
However, the dish turns out to be nutritious and very tasty, because the liver prepared in this way is tender and juicy! The secret of cooking is to quickly fry the pieces of liver over high heat, and then simmer in milk over low heat until fully cooked.
Choose any spices to your liking. This recipe uses all-purpose seasoning. But spices for meat, ground black and white pepper, coriander, nutmeg, and marjoram are also suitable.
Ingredients
- 350 g beef liver
- 1 onion
- 250 ml store-bought milk
- 3 tbsp. sunflower oil
- 1 bay leaf
- 1 tsp all-purpose seasoning
- 0.5 tsp (or to taste) salt
1. Peel the onion and cut it into quarters of rings. Place in a frying pan heated with refined sunflower oil.
2. Fry the onion until golden brown and place it in a separate bowl for a while.
3. Rinse the liver under cool water. Remove membranes and bile ducts (if present). Cut into pieces convenient for you - bars, cubes. Place in a heated oil pan.
4. Fry the liver over high heat until its color changes.
5. Place the previously fried onion on the liver. Stir.
6. Pour in pasteurized milk.
7. Simmer over low heat with the lid closed for 15 minutes. Then add salt, all-purpose seasoning or other spices, and bay leaf. Stir and simmer for another 5 minutes.
8. Soft, juicy, tasty liver is ready! Serve with fresh herbs (dill, parsley, cilantro).
This is a complete independent dish. But you can prepare a side dish - pasta, rice, buckwheat or other porridge, as well as potatoes in any form - boiled, baked, fried, mashed.
