Meat by-products contain many useful substances, so nutritionists advise them to be included in the diet. The pork list is not recommended for people suffering from cholecystitis, but for the rest it will bring much more benefit than harm. In addition, she cooks quickly, it turns out satisfying. However, I want her to be also tasty. Experienced housewives know how to cook pork liver so that it is soft and juicy, and willingly share their secrets. The main thing is to pick up successful recipes and get acquainted with the subtleties of technology.

Features of selection and preparation

You can cook delicious pork liver both fresh and frozen, but it is important to choose a high-quality product, properly prepare it for heat treatment, and then fry or stew in exact accordance with the technology.

• If you see that a piece of fresh liver lies in a bloody puddle, is too dark in color or stained, has a hard crust, and has an unpleasant odor, then you should refrain from buying. This liver is by no means as fresh as the seller assures, and it will not work out a delicious dish, even if you find the best recipe.
• It is impossible to defrost a liver in a microwave - its appearance and quality will deteriorate, it will become dry, stained. It is better to give it the opportunity to thaw in the refrigerator or, in extreme cases, at room temperature.
• The liver will be soft and juicy if it is soaked in milk before cooking. You can also boil and stew it in milk, some do so. This is not too economical, but it allows you to give the finished dish a delicate creamy taste, protect the product from overdrying.
• Pork liver can be marinated in water slightly acidified with vinegar. It is good to add onions, celery greens, white ground pepper to the marinade. Marinating for an hour will allow you to get rid of the characteristic pork liver bitterness.
• If you want the pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, since in this case there is a risk of overdrying it. The general preparation of the liver in a pan is usually 10–20 minutes.
• It is better to fry the liver on a sufficiently high fire, immersing in already boiling oil. This allows you to quickly form a crust, which will help to retain moisture inside a piece of meat offal.
• To prevent splashes of oil from scattering too much, it is advisable to brew the liver pieces in flour before placing them in a pan.
• To keep the pork liver soft and juicy, you can salt it only at the last stage of cooking.

Features of the preparation of pork liver may depend on the specific recipe, but the general principles will not change.

How to deliciously fry pork liver

• pork liver - 1 kg;
• wheat flour - 100 g;
• salt to taste;
• dried rosemary - 5 g;
• wine vinegar (3 percent) - 20 ml;

Cooking method:

• Wash, dry the pork liver, clean the film and blood vessels. Cut into small portions 1-1.5 cm wide.
• Roll the pieces well in the flour.
• Heat oil in a pan, put pieces of liver. Fry them on both sides, for 3 minutes on each side, over high heat.
• Reduce the heat, sprinkle the liver with rosemary, pour a tablespoon of water. Cover the pan and let simmer for 10 minutes.
• Salt. Sprinkle with rosemary. Pour in the vinegar. When the sizzle stops, remove the pan from the heat, arrange the liver on plates.

A pork liver prepared according to this recipe needs a side dish. As such, you can serve boiled or baked potatoes, mashed potatoes. It will be nice if in a clean frying pan you fry the onion sliced \u200b\u200bin thin half rings, put it on the finished dish.

Pork liver in sour cream

• pork liver - 0.5 kg;
• onions - 0.25 kg;
• wheat flour - 30–40 g;
• sour cream - 0.5 l;
• salt, black pepper - to taste;
• bay leaf - 1 pc.;
• vegetable oil - how much will go.

Cooking method:

• Prepare the liver by washing it, cleaning it from the films, washing it again and drying it with paper towels.
• Cut into cubes about 1.5 cm in size or bars 1 cm wide, 2-3 cm long.
• Pour the flour into a plastic bag, put pieces of liver in it. Shake the bag well several times until all the pieces are completely covered with flour.
• Peel and chop the onion into small pieces.
• Heat the vegetable oil. Put onions in it. Fry it over low heat until soft.
• Add fire and put the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
• Salt, pepper. Add bay leaf, fill with sour cream. Shuffle.
• Turn down the fire. Cover the pan. Stew the liver in sour cream for 15 minutes.

This recipe for cooking pork liver is the most popular. And all due to the fact that the liver always turns out to be exceptionally tasty, soft and juicy.

Stroganoff pork liver

• pork liver - 0.5 kg;
• wheat flour - 20 g;
• cream - 100 ml;
• onions - 100 g;
• hot pepper - 1 pod;
• lard - 40-50 ml (can be replaced with vegetable oil).

Cooking method:

• Clean the liver from the films, rinse well, cut into thin sticks, like meat on beef stroganoff.
• Roll the liver in flour, placing it in a plastic bag with it.
• Onions cut into half rings.
• Heat lard in a pan, fry the liver in it. Need to fry without a lid over high heat for 5 minutes.
• Add onions, continue for 2-3 minutes and continue to fry the liver with it.
• Put the pod of pepper in the pan, salt the liver to taste. Pour in the cream.
• Reduce heat and simmer under the lid for 10 minutes. 7-8 minutes before cooking, remove the pepper pod, otherwise the dish will turn out to be too spicy.

Stroganov’s liver has a spicy taste. On the one hand, it turns out to be soft and tender, with a creamy finish, on the other hand - quite sharp. This recipe has many fans, and it is no coincidence. The unique harmonious taste and juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

• pork liver - 0.8 kg;
• onions - 100 g;
• carrots - 100 g;
• bell pepper - 0.6 kg;
• parsley - 100 g;
• salt, pepper - to taste;
• olive oil - how much will go;
• lemon - 0.5 pcs.

Cooking method:

• Prepare the liver, as in the previous recipe. The only thing that you don’t need to roll it in flour.
• Cut the onion into thin half rings.
• Cut carrots into thin strips or grate Korean salads.
• Wash the pepper, remove the seeds. Cut the peppers into not too small half rings.
• Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
• Add pepper. Fry for a couple more minutes.
• Add half a glass of warm water, chopped parsley and simmer the dish over low heat until the water evaporates almost completely.
• Pepper and salt, mix.
• Squeeze lemon juice, add to the dish, mix.
• Turn off the heat and leave in the pan under the lid for 10 minutes.

Liver with vegetables can be served with mashed potatoes or without a side dish. According to this recipe, it turns out to be tender and juicy.

Pork liver paste

• pork liver - 1 kg;
• onions - 150 g;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• ghee - 100 ml;
• sea \u200b\u200bsalt - 10 g;
• black pepper peas - 5 pcs.

Cooking method:

• Wash the liver. Cut into large pieces.
• Boil 2 liters of milk or water (you can mix them in half).
• Lower the liver and cook it for 40–45 minutes. Try not to miss the moment when the liver is ready. At this time, during the puncture, a clear liquid will pour out of it.
• Boil clean water by adding bay leaf, onion, garlic, peppercorns to it. Cook for 10 minutes.
• Transfer the liver to the broth, cook in it for 10 minutes.
• Take out the liver, cool, peel off the film. Scroll through the meat grinder several times.
• Do the same with broth vegetables.
• Combine the vegetables with the liver, salt, add ghee and mix thoroughly.
• Form a bar and cool in the refrigerator.

The liver paste according to this recipe will be tender and fragrant.

You can cook soft and juicy pork liver without much difficulty. Even an inexperienced housewife will cope with this, if she accurately follows the recommendations in the recipe.

Mistresses do not really favor pork liver, because it is much tougher than beef. But if the not very popular offal is properly processed before cooking, then wonderful dishes are obtained from such a liver.

Pork liver pretreatment

When buying a liver in a market or in a store, pay attention to its freshness. A good product has a uniform color, a fresh smell and when pressed on a piece, there is no dent in it. Do not buy frozen pork liver - it is not suitable for most dishes, except for pasta. Before cooking, treat the liver as follows:

• Use a thin, sharp knife to peel off the top film.
• Cut out hard ducts that sometimes come in the liver.
• Rinse the liver with running water and pat dry with a towel.
• Put the pieces in a bowl and fill them with cold milk.
• Keep the liver in milk for 3-4 hours, and then throw it in a colander.
• When all the milk has drained from the liver, start cooking any dishes from it.

Tender pork liver paste

The cooking technology of this dish is as follows:

• Slice the three medium onions into thin rings. Put the workpiece in melted pork lard (50 g) and simmer on the fire until light pinkish color. When the onion is ready, turn off the stove.
• In another pan, melt another 50 g of lard and put in it 1 kg of pork liver, diced 2 * 2 cm. Fry the offal until the red juice released from it becomes transparent and the liver pieces are slightly browned.
• In a frying pan with the liver, put the onion fried earlier and add a pinch of salt, pepper, ground bay leaf and grated nutmeg. Put it out together for 5-7 minutes.
• Pass the hot liver and onion two or even three times through the smallest grinder of the meat grinder.
• Transfer the mass from the liver to a container and add 100 g of soft butter there.
• Take an immersion blender and beat the paste very carefully until it is fluffy. In this process, add a little more salt to taste and if the house has very good cognac, then pour it in. Cognac is enough just 1 teaspoon.
• Form the sausage from the paste and wrap it in cling film.
• After the paste is left in the refrigerator for 5-6 hours, cut it into circles and serve on the table with toast, fresh bread or on salted crackers.

Fragrant liver in sour cream

Herbs will add flavor to this dish. It is better to take them fresh, but if you can not buy them, you can use the dry ones.

• Cut the liver soaked in milk crosswise into 1 cm thick slices. Each piece should be beaten a little with a kitchen hammer.
• Melt the butter in a pan, after mixing it with vegetable oil.
• Roll each beaten piece of liver in flour mixed with salt and ground pepper.
• Fry the liver in oil until golden brown.
• Put the fried liver in a saucepan and pour it with sour cream.
• Bring the dish to a light boil and only then put sprigs of parsley, rosemary and thyme in it.
• Simmer the liver under the lid for 10 minutes, and then turn off the stove.
• After half an hour, remove the sprigs of greens from the sauce.
• Serve the liver with mashed potatoes or pasta.

For this dish you will need the following products:

• Liver - 1 kg;
• Milk for soaking - 0.5 l;
• Butter - 70 g:
• Vegetable oil - 2 tbsp.:
• Flour - 100 g;
• Salt - 1 tbsp
• Ground pepper - 1/2 tsp:
• Parsley, thyme, rosemary - 1 sprig:
• Sour cream - 0.5 l.

Asian-style spicy liver with vegetables

This dish needs to be served hot - this is exactly the tastiest dish. And for its preparation it is necessary to stock up on a vog frying pan, the surface of which warms up very evenly and the liver in it is cooked very quickly.

• Cut the pork liver (300 g) into strips resembling thin noodles. Sprinkle all the pieces with potato starch (3-4 tbsp).
• In a vog pan, heat 2 tablespoons of sesame oil and put the whole liver into it at once.
• Stir with a wooden spoon, fry the liver for 1-2 minutes.
• Add turnips (50 g), carrots (50 g), onions (50 g), asparagus beans (50 g), and sweet pepper (50 g) to the liver, cut into thick long slices. Fry together for another 1 minute, not forgetting to interfere with the dish.
• Pour into a pan 70 ml of soy sauce, 1 tbsp. liquid honey and 1 tablespoon orange juice. Mix everything very quickly and place the dish on portioned plates.
• For beauty and taste, sprinkle the spiced liver with finely chopped green onions or sesame seeds.

If you were looking for ways to cook the liver so that it would not only retain its benefits, but also acquire high palatability, this section is exactly what you need! We offer recipes from chicken, beef, pork liver of varying degrees of complexity - from the simplest, which can be prepared with a minimum of time, to real culinary masterpieces that can surprise everyone who tries them.
  We can talk a lot about the benefits of the liver. This product is valuable not only in taste, but also in nutritional qualities, and the dishes from the liver themselves are so diverse that they can be pampered by households every day, never repeated for a long period.
  The most popular dishes are beef liver. On the one hand, this is explained by the availability of the product, and on the other, many had to deal with the bitterness that is often present in improperly processed pork liver, as a result of which there was no longer any desire to purchase it. Meanwhile, pork liver dishes are very diverse, tasty, so do not rush and refuse to cook them - it is important to just choose the liver itself correctly.
  For those who like more tender and soft foods, as well as for families with children, recipes that offer chicken liver dishes - a truly dietary product with high palatability, as, in principle, turkey liver dishes - are very useful. In addition, recipes for liver dishes with photos will allow you to evaluate the result in advance, which is especially important if the dish is intended for a festive feast. Well, if you still haven’t decided how to cook chicken liver so that absolutely everyone will like it - try to cook the liver pâté offered in this section - believe me, its high palatability fully justifies all the time required for cooking.

02.07.2018

Beef liver fried with onion and sour cream

Ingredients:   beef liver, onion, flour, sour cream, vegetable oil, salt, pepper, water

Fried liver is very tasty and fast, but to cook it you need to know some rules. We will be happy to tell you about them in our detailed master class, in which we will prepare the liver with onions and sour cream.
Ingredients:
- beef liver - 350 gr;
  - onions - 150 gr;
  - wheat flour - 2 tbsp .;
  - sour cream with a fat content of 25-33% - 1.5 tbsp;
  - vegetable oil - 2 tbsp .;
  - salt to taste;
  - pepper to taste;
  - water - 100-150 gr.

31.05.2018

Liver in sour cream with onions

Ingredients:   liver, onion, butter, flour, salt, pepper, paprika

Ingredients:

- 300 grams of the liver;
  - 1 onion;
  - 10 grams of green onions;
  - 2 tablespoons vegetable oil;
  - 2 tablespoons flour;
  - salt;
  - pepper;
  - paprika.

16.05.2018

Fried liver in batter

Ingredients:   beef liver, eggs, sour cream, flour, vegetable oil, salt, pepper

One of the simple ways to cook a liver deliciously is to simply fry it, you can use it with onions, or even simply - in flour. It seems that the dish is ready, but sometimes you want something new. To make a delicious fried liver, cook it in batter.

Products for the recipe:
- beef liver - 450 g,
  - eggs - 2 pcs.,
  - 50 g sour cream,
  - 30 g of flour,
  - vegetable oil for frying,
  - spices to taste.

20.04.2018

Liver sausage

Ingredients:   beef liver, egg, onion, salt, intestines

Liver sausage can be very tasty and juicy, especially if you cook it yourself, according to our recipe, and will not buy in the store. Such a sausage will certainly appeal to both adults and children.

Ingredients:
- beef liver - 400 gr;
  - egg - 1 pc;
  - onions - 1 pc;
  - salt to taste;
  - guts.

19.04.2018

Tasty and juicy beef liver

Ingredients:   beef liver, onions, chicken egg, garlic, soda, granulated sugar, salt, flour, refined sunflower oil

To make a delicious liver, you just need to clearly follow our recipe: and, believe me, it will come out very soft and juicy. In fact, there is nothing complicated in this process, but there are still some subtleties that we will be happy to tell you about.
Ingredients:
- beef liver - 600 gr;
- onions - 1 pc;
- egg - 1 pc;
- garlic - 1 clove;
- soda - 0.5 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- flour for breading;
- refined sunflower oil.

24.03.2018

Berlin liver with apples

Ingredients:   liver, onion, apple, flour, salt, pepper, oil

From chicken liver you can cook this tasty and satisfying dish - Berlin liver with apples. The recipe with step by step photos I have kindly described for you.

Ingredients:

- 300 grams of chicken liver,
  - 1 onion,
  - 1 apple
  - 2 tablespoons flour
  - salt
  - black pepper,
  - vegetable oil.

24.03.2018

Royal Liver

Ingredients:   liver, carrot, onion, milk, semolina, vegetable oil, mayonnaise, salt, pepper

If you want to cook something incredibly tasty, and also healthy, then our advice is to make the liver kingly. Tender chicken liver in combination with vegetables comes out just incredible!
Ingredients:
- chicken liver - 400 gr;
  - carrots - 150 gr;
  - onions - 150 gr;
  - milk - 70 gr;
  - semolina - 70 gr;
  - vegetable oil for frying;
  - mayonnaise - 50 gr;
  - salt to taste;
  - pepper to taste.

21.03.2018

Stroganoff liver with sour cream

Ingredients:   beef liver, onion, carrot, sour cream, flour, tomato paste, salt, pepper, vegetable oil

Stroganov’s liver is a very tasty and satisfying dish that can be prepared both for every day and on the holiday table.

Ingredients:

- beef liver - 300 grams,
  - onion - 100 grams,
  - carrots - 100 grams,
  - sour cream - one and a half tablespoons,
  - flour - 1 tablespoon,
  - tomato paste - 1 tsp,
  - salt
  - black pepper,
  - vegetable oil.

21.03.2018

Liver with potatoes in a pan

Ingredients:   beef liver, potatoes, onions, salt, pepper, vegetable oil

For a quick hand, I suggest you cook this very tasty dish - a liver with potatoes in a pan. The recipe for cooking I described in detail for you.

Ingredients:

- beef liver - 250 grams,
  - potatoes - 300 grams,
  - onion - 50 grams,
  - salt
  - black pepper,
  - vegetable oil.

19.03.2018

Pancakes with liver

Ingredients:   egg, flour, milk, salt, sugar, butter, liver, onions, carrots

Very often I prepare pancakes with some filling on the holiday table. Today I described for you my favorite recipe for pancakes with liver.

Ingredients:

- 2 squirrels,
  - a glass of flour,
  - 250 ml. milk
  - 1 tsp salt
  - half tsp Sahara,
  - 3 tbsp vegetable oil
  - 350 grams of liver
  - 1 onion,
  - 1 carrot,
  - 2 yolks,
  - pepper.

11.03.2018

Chicken liver fritters with carrots and onions

Ingredients:   chicken liver, onions, carrots, eggs, flour, soda, salt, pepper, vegetable oil

Cooking pancakes from chicken liver with carrots and onions will not be difficult to prepare. The dish is very tasty and cooks fast enough.

Ingredients:

- chicken liver - 300 grams,
  - onion - 1 pc.,
  - carrots - half,
  - egg - 1 pc.,
  - flour - 40-60 grams,
  - soda - half tsp,
  - salt
  - black pepper,
  - vegetable oil.

09.03.2018

Chicken liver fritters with semolina

Ingredients:   liver, semolina, starch, egg, onion, baking powder, salt, pepper, dill, oil

Pancakes are not only sweet - very tasty you can cook liver pancakes, which can safely act as a main dish - they are very tasty and satisfying. They will certainly be loved by both adults and children, even the most moody.
Ingredients:
- 300 grams of chicken liver;
  - 1.5 -2 tbsp. decoys;
  - 1 tbsp starch;
  - 1 egg;
  - 0.5 onions;
- 1 tsp baking powder;
  - salt to taste;
  - pepper to taste;
  - 5-6 branches of dill;
  - vegetable oil - for frying.

15.02.2018

Liver casserole as in kindergarten

Ingredients:   carrots, liver, onions, semolina, egg, kefir, oil, salt, pepper

From beef liver, you can cook many different delicious dishes. Today I prepared for you a simple recipe for a delicious liver casserole in kindergarten.

Ingredients:

- 2 carrots,
  - 600 grams of beef liver,
  - 2 onions,
  - 2 tablespoons decoys
  - 1 egg
  - 200 ml. kefir
  - vegetable oil,
  - butter,
  - ground black pepper,
  - salt.

15.02.2018

Pancakes with liver

Ingredients:   kefir, boiling water, flour, egg, liver, onion, spice

An excellent alternative to all your favorite liver pies will be pancakes with the same filling. Cooking them is much simpler and faster. but it turns out - well, very tasty! This appetizer is suitable for both weekdays and for any holiday.

Ingredients:
- 2 glasses of kefir;
  - 1 cup boiling water;
  - 2 cups of flour;
  - 2 eggs.

  For filling:
- 300 grams of liver and other offal;
  - 1 onion;
  - spices to taste.

13.02.2018

The most delicious liver recipe

Ingredients:   chicken liver, onion, egg, flour, seasoning, butter

I think you have fried chicken liver more than once. I’m sure you didn’t always get it tasty and juicy, but today I prepared a recipe according to which you will prepare the most delicious liver.

Ingredients:

- 300 grams of chicken liver,
  - 1 onion,
  - 1 egg
  - 4 tbsp flour
  - salt
  - spices
  - 50 ml. vegetable oil.

The liver is a product rich in protein and vitamins.

With proper preparation, the pork liver turns out to be very tasty, and together with vegetables, a tender and satisfying dish comes out of it.

Moreover, the preparation does not require large time or material costs.

One of the cooking options is frying.

Basic principles for preparing fried pork liver with onions and carrots

You must choose a fresh liver.

Before cutting, it is advisable to slightly freeze the product, you get neat pieces.

Films and bile ducts will add unnecessary rigidity to the dish, so they must be carefully removed.

Fried liver on pork fat-lard, various types of vegetable oils.

Good seasonings for this product are black and allspice, bay leaf, suneli hops, garlic.

In combination with sour cream, milk, cream, the liver is especially tender.

When preparing it with onions, carrots, vegetables should be taken a lot, especially onions.

Simple and fast: pork liver fried with onions

The basic recipe for fried pork liver with onions. It requires a minimum of products, and the benefits and taste provides the maximum. The main condition is a quality liver and its proper preparation.

Ingredients

A pound of pork liver

Two to three large onions - depends on desire

Salt, ground black pepper

Refined or pork ghee for frying - 2 tablespoons.

Cooking method

Pork liver is better to take chilled, but not frozen. Cut it into small pieces.

Melt the fat or oil in a frying pan, heat it up better and put the liver.

Stir fry. Meanwhile, peel and chop the onion.

After ten minutes of frying, add onion to the pan and salt the dish.

Stir, hold until the onion begins to brown. Pepper and cover for another couple of minutes. Turn off the fire.

Such a liver is good with any side dish, as well as just with fresh vegetables.

This is a classic: recipe for fried pork liver with onions and sour cream

Just fried liver with onions - the dish is somewhat dry. Especially if used with mashed potatoes, buckwheat, where some sauce is desirable, and not just fried slices. Sour cream can act as a sauce. Interacting with onions and flour, it gives the desired consistency, and also emphasizes the taste quality of the main components.

Ingredients

400 g pork liver

200 g onions

A pair of spoons of flour

Packing sour cream in 500 ml - you can take less, but the more sour cream, the tastier the sauce.

Bay leaf

Ground black pepper or other spices as desired

A little oil or fat for frying.

Cooking method

Remove the veins, films from the liver, cut to your taste - in cubes or thin long slices.

Heat a pan with oil, fat and send the liver there.

Stir so that all the pieces are in oil.

Peel the onions and chop as finely as possible.

Immediately add onion to the liver, add a little salt and fry over a good fire.

After ten minutes of constant stirring, when the rouge appears, put a bay leaf and sprinkle with pepper.

Stir again, put sour cream, cover the container, reduce the heat.

Five minutes is enough to create a delicious sauce of fried liver with onions from sour cream.

Remove the laurel, turn off the stove, let stand for a couple of minutes and serve.

Such a dish can be consumed without a side dish - with fresh soft white bread.

Double tenderness: how to fry pork liver with onions and carrots to make it soft, not greasy and very beautiful

This dish is useful both for every day and on the holiday table. If you serve a large dish of fragrant liver with tender passivated vegetables and herbs as a main dish or a cold appetizer, guests will be pleasantly surprised. And thanks to the combination of fried liver, onions and carrots, the recipe gets additional flavoring nuances. To get delicious and tender, you need to follow some cooking rules.

Ingredients

600 g pork liver

400 g or more onions

2 large carrots

A glass of milk

Bread flour

A little bit of any vegetable oil

A teaspoon of seasoning A mixture of peppers or just freshly ground black pepper

Salt to taste.

Cooking method

Remove films, veins from the liver, rinse.

Cut the liver with plastics, if they are very large - cut into pieces. You should get flat pieces smaller than a centimeter thick and with an area of \u200b\u200bone or two matchboxes.

Slightly beat off the pieces, covering them with polyethylene so that there is no spray.

Place the liver in a container with milk and leave for an hour. This will add a dish of tenderness.

Drain the milk, drain the liver well, and dry with a napkin.

Sprinkle with salt, half a serving of pepper and mix.

Pour flour into a plate. Heat oil.

Take pieces of the liver, roll in flour and put in a hot pan. Fry on both sides until browning.

When piercing the liver, the finished liver should not release red juice. If this happens, you need to fry it. To not burn, regulate the fire.

When all the pieces are fried and laid out on a dish, the time comes for vegetables.

Chop finely peeled onions and send to the pan.

While it is fried, peel the carrots and chop. You can circles, whetstones, you can curly cut.

When the onion becomes soft and transparent, it's time for carrots. Throw it in a pan, add a little salt and pour the rest of the pepper. Stir, allow the main moisture to evaporate and cover with a lid.

Hold it for 5-10 minutes, stirring occasionally. Onions should be rosy, but not fried, and carrots should be soft.

Spread the vegetables evenly over the liver, trying to make a portion of onion with carrot on each bite.

For a hot dish, a side dish of potatoes and rice is suitable, and when cold, it can be supplemented with a mayonnaise or sour cream sauce and used for a sandwich.

Unusually and unusually tasty - fried liver with mushrooms, onions and pumpkin

An unusual set of products gives a very pleasant result: pork liver with onions combine well with mushrooms and even pumpkin. The main thing is to properly prepare all the components of this dish so that they are neither excessively dry nor fat.

Ingredients

400 g pork liver

200 g of mushrooms - fresh or frozen honey mushrooms are perfect, mushrooms can be

200 g pumpkin

1 medium onion

Half a glass of cream

Some sunflower oil for frying

Salt, black pepper powder.

Cooking method

We start cooking with onions. Peel, cut into a medium cube and place in a pan with butter.

When the onion begins to turn from transparent to golden, put mushrooms on it. If they are large, pre-cut. Small mushrooms will go whole.

After 10 minutes, put the diced pulp of the pumpkin into cubes and continue to fry for another 10 minutes.

Put vegetables out of the pan. In the same oil, quickly fry the sliced \u200b\u200bliver until golden brown, slightly salting.

Put vegetables in the liver, add the right amount of salt, pepper, pour cream, warm up a couple of minutes before boiling.

Serve with garnish or on your own with chopped parsley, dill.

Pork liver roast with vegetables

Onions, carrots, sweet peppers are wonderful neighbors for a fried liver. The dish with vegetables comes out light and pleasant. The satiety of the main product - pork liver - with onions, carrots and peppers is complemented by vivid taste sensations. It can be used without a side dish. Such a dish goes well and in a cold form.

Ingredients

200 g pork liver

2-3 onions

A pair of bell peppers

Large carrot

A mixture of ground peppers

A tablespoon of starch

Refined oil for frying.

Cooking method

Wash the liver, clear of films, ducts, cut coarsely, but not thickly.

Mix starch with an egg, salt, pepper, put the liver in this mass and leave for an hour. In the case of force majeure - at least half an hour.

At this time, you can cook vegetables. Peel and chop onions and sweet peppers. Cut the peeled carrots into thin sticks.

Fry in oil over high heat. It is necessary that the vegetables are rosy, but not overcooked.

We remove the vegetables and put the liver in the pan. We spread one piece in a kind of batter from eggs and starch. You need to fry quickly, be sure to check the readiness.

A great way to serve: with a special mold, make a disk of rice or mashed potatoes on a plate. Put fried liver on top, vegetable component on it.

Jizz-byz dish - pork fried liver with onions, potatoes and heart

Jizz-byz is an Azerbaijani dish for which a liver of ram and vegetables are used. Mutton is not to everyone's taste, and even finding lamb insides may not always work out if desired. Therefore, Russified version of this dish is a set of pork hearts, liver, fried with onions and potatoes.

Ingredients

600 g of pork liver and heart in equal proportions

Two tablespoons of pork fat

Spoon of oil

2 medium onions

3-4 potatoes

Seasoning Sunflower Hops

Cooking method

In order not to be distracted from the frying process, it is better to prepare the components in advance. To do this, peel the vegetables. Cut the potatoes into a dice, chop the onion coarsely, but thinly.

Washed offal cut into a cube, like potatoes.

You will need a large deep frying pan.

Heat oil and pork lard, and first send your heart there. Fry for five minutes or a little more over high heat.

Add the liver slices to the heart. Also fry quickly, stirring constantly.

The next turn is potatoes. It is necessary not only to fry for five minutes, but also cover and hold over medium heat along with offal.

After 5 minutes, open the pan, put the onion, salt and mix everything. Fry again under the lid.

A few minutes before cooking, you need to add seasoning and, once again stirring, bring the dish to the softness of potatoes.

After turning off, hold for a couple of minutes under the lid, and then serve, sprinkled with herbs.

Fried pork liver with onions and carrots in sour cream

Fry the liver, and then a little bake with a delicious mixture of vegetables and sour cream - what could be better? Delicious fried slices are soaked in a pleasant sauce and become soft and aromatic. Fried pork liver with onions and carrots in sour cream is prepared quite simply, but if desired, it will take its place on the festive table as a hot dish with a side dish of potatoes or rice.

Ingredients

600 g pork liver

2 onions and carrots each

A pair of chives

2 tablespoons of sour cream and milk

Odorless oil

Any seasoning as desired.

Cooking method

Soak a liver without a film, cut into slices half a centimeter thick, soak in water or milk. After an hour or more, drain, dry.

Dice the onion. Coarsely grate the carrot. Cut the garlic into plastics.

Heat a large frying pan with oil, spread out pieces of the liver.

When toasted from the bottom, quickly turn over and lay the vegetables on top, salting it all.

Mix sour cream and milk, add spices, pour the contents of the pan.

Leave the fried liver to languish with onions and carrots for 15-20 minutes, until all components are ready.

Secrets and tricks of cooking fried pork liver with onions and carrots

With any recipe, soaking the liver in milk will only benefit the dish.

Soaking helps to get rid of some bitterness that the liver may possess.

The liver in boiling oil sprinkles. Do not forget about it and take care of your face and hands. Roll in flour reduces the likelihood of splashing.

Thin plates of pork liver may fall apart when frying. Therefore, they need to be turned over carefully, but it is better to make pieces thicker, about a centimeter.

To prevent the liver from drying out, it is necessary to fry and high heat until rosy.

The remains of a fried liver with onions and carrots can be quickly turned into a paste using a blender and a piece of melted butter.

Enjoy your meal!

And minerals, as well as well absorbed by the body. However, many people do not like the liver because of its specific taste or because it turns out to be hard and dry. Lifehacker's advice will help to eliminate all these shortcomings and make a liver fan out of any choosy.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. This is pretty simple.

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate rupture of the gallbladder of the animal, which automatically gives the liver a bitter taste.
2. The color of the liver should not be either too light or too dark. Remember: a good beef liver has a hint of ripe cherry, pork has a reddish brown, the color of chicken liver varies from light brown to brown-red, and turkey liver is dark red.
3. Fresh liver has a sweet, metallic aroma. Sour smell indicates that the product is spoiled.
4. There should not be excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or frozen.

How to make a soft liver

1. First you need to remove all the vessels, veins and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The pork liver film is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film, picking it up over the edge with a knife.
2. Sour marinade will give extra softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle with it every piece and wait about an hour.
4. The last way is for fans to use physical force. To make the product softer, you can simply beat it with a hammer. Just do not forget to put the liver in cellophane, otherwise it will creep.

How to make a delicious liver

1. So that the liver, especially pork, is not bitter, you can soak it in milk, after cutting it into parts. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in slightly salted water. This trick should also relieve the dish of bitterness.
3. But products with strong, pronounced aromas will help mask a specific hepatic taste. Onions, garlic, chili peppers and fragrant herbs like thyme or sage are a good choice.

How to make a juicy liver

1. The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated pan for 5 minutes (or less).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It picks up moisture, so adding it is better at the end.

Liver Dishes

   yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cup milk;
• 60 g of butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and fill with milk. It should completely cover the by-product: if the amount of milk indicated in the recipe is not enough, increase the dosage.

The liver can be soaked only during onion preparation, but it is better to complete this step in advance and let it stand for 1-2 hours.

Put half in a large frying pan and melt over medium heat. Add the chopped onion rings, bring it to softness and set aside on a plate.

Put the remaining butter in the same pan. Remove the liver from milk, pat dry with paper towels and roll in a mixture of flour, salt and pepper. When the butter has melted, increase the heat and place the liver slices in a pan.

Fry the liver on both sides until golden brown. Return the onions to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preference, but still not worth it to fry the liver. It is enough that she is well browned on the outside, and remains a little pink inside.

  yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• several leaves of sage;
• 1 pinch of ground matsis (nutmeg color);
• 1 small glass of brandy;
• sea \u200b\u200bsalt;
• freshly ground black pepper.

Cooking

Put half the butter in a heat-resistant pan and put it on a slow fire. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter in a separate bowl and remove to cool. For the paste, you need only purified yellow oil, light residues can be discarded.

Peel and finely and garlic. Heat a small amount of olive oil in a pan. Sauté the onion and garlic over low heat until tender (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and lay the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink inside. If overcooked, it will lose its delicate texture and the paste will turn out grainy.

Add brandy. Be careful: alcohol may flare up. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, together with the onions and garlic, move to a food processor. Grind the ingredients until mashed, then add the matsis and most of the melted butter. Continue chopping until smooth.

Transfer the paste to a pre-prepared container, sprinkle the sage leaves on top and cover with a spoon the remaining ghee. Put the dish in the refrigerator for an hour. After this period, the paste can be eaten. Although, if the integrity of the upper layer of oil is not violated, the liver treat can be stored for up to two weeks.

  commons.wikimedia.org

Ingredients:

• 500-600 g of pork liver;
• 3 tablespoons of pork fat;
• 1 shallot;
• 500 g of fresh forest mushrooms;
• 3 tablespoons of olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sheets of sage;
• 2 tablespoons of dry sherry;
• 50 ml of dry white wine;
• 250 ml of chicken stock;
• 100 ml of heavy cream.

Cooking

Heat a large frying pan over high heat, put the pork fat and, when it melts, add the liver. Fry it from all sides to brown.

Transfer the browned liver with chopped shallots to the stewpan and then sweat for 20–25 minutes. When the liver becomes solid (or when the cooking thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covering it with a lid.

While the liver is cooling, start cooking mushroom stew. Place a large pot over medium heat, heat oil in it and add. When they become slightly browner and the excess liquid evaporates, add chopped onions and garlic to the pan. Continue cooking until the mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into the pan.

Increase the heat to maximum and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into a saucepan and mix. Try the dish, salt and if necessary add more seasoning.

Cut the rest and slightly cooled liver into thin slices. Transfer them to a warm plate and lay the mushroom stew on top.

Enjoy your meal!