Cooking pork liver. Description of the features of the pork liver, its photos and composition; how to choose and cook delicious pork liver, recipes with it

10.10.2019 Seafood dishes

Pork liver is a source of amino acids, vitamins and minerals. It contains more iron than beef, so it is especially useful for people with low hemoglobin. Some do not like her because of the slight bitterness. But you just need to be able to cook pork liver deliciously.

Pork liver, unlike beef liver, is more tender, therefore it is ideal for making pate, liverwurst sausages, pies with liver. Start preparing the liver with the correct processing:

Cut out the ducts.
If you plan to fry, rub it with salt, let it sit for eight to ten minutes, then peel it off. You can leave the film on for minced meat.
To remove bitterness and specific aroma, soak in milk for several hours.
To make the offal tender when frying, beat it off.

Pork liver pate

As mentioned above, pork liver makes delicious pates. Take 0.5 kg of meat and liver, 1 tbsp each. spoon of brandy and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 tsp. a spoonful of salt, 250 g of bacon.

Twist the meat and liver in a meat grinder. Put all the ingredients in the minced meat and use a blender to mix until smooth. Place two thin pieces of bacon on the bottom of a small, deep pan. Put the liver mass on it, cover with bacon on top. Place the dish in a large container, add water and place in the oven. "Water bath" will help to achieve an even and delicate consistency. Set to 170˚C and bake for an hour and a half.

Remove the finished pate from a large container, wrap it in foil, press down with a load and leave to cool. This will make the pate thick and finely textured.

Pork liver in a pan

Pork liver goes well with onions. Fry the onions in vegetable fat and remove from the pan. Fry the offal in the same fat. To make the pork liver soft and juicy, fry the slices in a skillet for one minute on each side, then cover, reduce heat and simmer for 10-15 minutes. Place the liver over the onion and serve with boiled rice or stewed vegetables.

How to cook soft and juicy liver

Fans of delicious homemade food are often interested in how to cook the liver so that it is soft and juicy. There are several simple recipes that will make it possible to achieve this without any problems and please the family with your favorite dish.

How to cook soft and juicy chicken liver

You will need:

- 0.5 kg of chicken liver;

- 3 onions;

- 1 carrot;

- 4 tbsp. tablespoons of medium fat sour cream;

- salt and pepper.

Soft and juicy chicken liver in sour cream is one of the most famous varieties of the dish. The chicken liver is considered the softest and most pliable to cook, so it is enough to rinse it in cool water for 30 minutes, after which you can start cooking. Clean it from bile ducts and film, cut into small pieces. Season with salt and pepper.

Cut onion and carrots into small cubes, then sauté over medium heat until golden brown. Dip the pieces of liver in flour and sauté in vegetable oil in a separate skillet until crusty. Add onions and carrots, then simmer for 15 minutes over low heat, cover the pan with a lid. Add a tablespoon of water periodically to prevent the food from burning and stewing well.

Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check the finished dish for hardness. If you want the liver to be softer and more juicy, you can add 1 to 2 tablespoons of water and hold it on the fire for longer until the dish tastes like it.

How to cook soft and juicy pork liver

You will need:

- 0.5 kg of pork liver;

- 5 tbsp. tablespoons of flour;

- 2 tbsp. tablespoons of mayonnaise;

- 2 tbsp. sour cream spoons;

- 1 onion;

- spice.

Pork liver is high in blood, which makes it more bitter than chicken. After washing the liver, soak it in cold water for another 1-1.5 hours. Then remove any streaks and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.

Dip the liver in flour, adding salt and spices to it. Preheat a skillet and fry the liver in vegetable oil. Please note that the dish should not be cooked at this stage, so remove the liver when it starts to ooze and place it on a plate.

Prepare the sauce to further stew the pork liver. Pour a glass of water into a saucepan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the pieces of liver and diced onion in the boiling sauce. Simmer over low heat for 20 minutes, until the dish is tender enough.

How to cook soft and juicy beef liver

You will need:

- 500 g beef liver;

- 2 carrots;

- 2 onions;

- 3 cabbage leaves;

- 1 tbsp. a spoonful of milk;

- 1 tbsp. a spoonful of buckwheat;

- pork fatty mesh;

- salt.

Beef liver is the most tough and bitter, but it can be cooked deliciously in the form of so-called liverworts. Boil buckwheat in salted water. Peel the beef liver from the film, cut into cubes and soak in milk for half an hour. Chop onions and carrots and sauté in vegetable oil. Pass the liver pieces and vegetable fry through a meat grinder or grind in a blender. Mix the resulting minced meat with the finished one and salt to taste.

Cut the pork fat net into 10 × 10 cm squares. Wrap a tablespoon of liver mass in them, making some kind of stuffed cabbage. Fry the pieces in vegetable oil until crisp, then place them in a pot or ovenproof dish, covering it with cabbage leaves. Pour a small amount of boiling water into a bowl, cover with foil or a lid and cook in an oven preheated to 180 degrees for 20 minutes.

How to deliciously fry pork liver

Many housewives are worried about the question of how delicious it is to cook the liver so that it is not tough. This recipe helps keep the liver juicy and soft. It will take about half an hour to prepare such a gravy.

You will need

- 500 g of pork liver;
- 300 g of kefir;
- salt and black pepper to taste;
- 1 onion head;
- 1 fresh carrot;
- vegetable oil for frying.

Instructions

Prepare a skillet in which you will fry all the ingredients. Peel the onion, chop it finely. Peel the carrots and grate them on a coarse grater. Place the carrots and onions in a greased skillet.

Cut the liver into strips (the smaller the better). Add to vegetables and saute over medium heat until the liver stops bleeding.

Add kefir, salt and pepper, reduce heat to low and simmer liver for 20 minutes until tender.

Helpful advice

The liver needs to be chilled to make slicing easier, so don't defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it must be stewed over low heat. Use an all-purpose seasoning instead of salt and pepper. Use cold water to help wash your hands and cutting board of liver blood.

Pork liver is a great product to diversify your home menu. Liver pancakes, cakes, casseroles, liver pies, gravies - the list is endless. There are no particular difficulties in preparing pork liver, and the dishes are tasty and economical, because pork liver is inexpensive.

You will need

- pork liver;
- cream;
- butter and olive oil;
- vegetables.

Instructions

Having decided to cook pork liver, purchase a fresh product - the taste of the finished dish will directly depend on this. A good liver should have a uniform brown color, without any spots, and in the section its surface is porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the amber of the product gives off sourness, you should not buy it - this usually indicates long storage, freezing and defrosting. A dry liver surface can also prove to be on the counter for a long time.

If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it is worth storing it for a long time only in this form. This product consists of a fairly large amount of water, so during normal storage it will become dry, and the finished dish will end up not very tasty.

Before cooking, remove the film from the pork liver, so that later it turns out to be especially juicy and tender. Then wash it and soak it for at least half an hour in ordinary cold water or milk - this will also add juiciness to the liver and make it softer. There is one more nuance in the preparation of this product - salt it only at the very end, when the liver is ready, otherwise it may turn out to be harsh.

Cook the liver according to the traditional recipe - stew it in sour cream with onions, carrots and herbs. To do this, soak the offal in a whole piece in milk for 1.5 hours, then remove the coarse veins and cut into small cubes. Peel and coarsely grate the carrots. Cut the onion into half rings. In a deep skillet in sunflower oil, fry the onions and carrots until half cooked. Add pork liver to the vegetables, fry everything together, stirring occasionally. As soon as the offal begins to change color, put a couple of tablespoons of sour cream in the pan, stir, add a glass of hot water or milk for 500 g of liver. Cover the pan with a lid, reduce heat, simmer the liver for about 20 minutes. Stir the gravy from time to time. Do not forget to add salt to taste at the very end and add finely chopped parsley when serving.

Boiled or oven-baked potatoes, pea or mashed potatoes, buckwheat porridge, pasta, boiled rice with vegetables or mushrooms are perfect as a side dish for liver stewed in sour cream. Stewed or fresh vegetables will also be a great addition to such a dish, and it is low in calories and healthy.

Bake the liver in a pot with oranges and apples - this dish can pleasantly surprise your guests. For cooking, cut the liver into pieces, roll in flour with a pinch of black pepper and fry in butter until golden brown. In a separate frying pan, fry a couple of onions, cut into half rings, and put together with the liver in pots, salt. Add the apple and orange cut into large cubes, pour 3-4 tbsp into each pot. tablespoons of cream and send to an oven preheated to 200 ° C for 20 minutes. Serve the cooked liver directly in the pots, sprinkle with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour aftertaste.

Experiment with the ingredients - instead of potted fruits, pork liver can be baked with potatoes, mushrooms, or just vegetables. Only the liver and potato slices should be about the same size to cook evenly. Use cream, chicken or vegetable broth, just water will do. All ingredients can be sprinkled with grated cheese to make the dish with a golden brown and tasty crust. From seasonings, black or white pepper, rosemary, bay leaf are suitable.

Fry the pork liver over an open fire. Cut the pre-washed liver into large pieces of equal size and string them on skewers, alternating with thin pieces of fresh bacon and any vegetables of your choice. Lard will make the kebab more juicy and tender. Place the skewers on the grill and cook as usual for 15 minutes. Finally, sprinkle with a mixture of salt, black and red pepper and ground coriander right while cooking. Before cooking, the liver can be soaked in milk or kept for half an hour, mixed with dry mustard. And instead of fresh lard, a fat mesh will do, in which each piece must be wrapped. You can find it on the market in the meat pavilions. During cooking, the liver will absorb all the fat, the mesh will not be visible, and the kebab will turn out to be especially juicy.

Pork liver will make a delicious and tender pate. To prepare it, fry 500 g of liver, cut into pieces, in a pan. It should be done well. Season with salt. Separately, sauté in butter a couple of onions and carrots, cut into strips or thin slices. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. tablespoons of butter, black pepper and your favorite herbs. Spread the finished mixture in an even layer in a container of a suitable size, fill it with a thin layer of melted fat, cover and put it in the refrigerator for several hours. When the pate hardens, serve it with a crispy loaf, herbs and fresh cucumbers - a delicious and healthy snack will come out.

Use pork liver for salads too. Pre-fry it in butter without any additives, cool to room temperature and mix with red onions, arugula and watercress, add cherry tomatoes and a little bell pepper. Pour the prepared salad with a tender dressing mixed from 1 tbsp. tablespoons of lemon juice, the same amount of olive oil and 1 teaspoon of Dijon mustard.

note

Pork liver is not only satisfying, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily rate of copper and cobalt.

Almost every housewife tries to diversify the festive menu. You can surprise guests and please loved ones by preparing quail under the marinade. This is a delicious and extraordinary dish.

You will need

- quail (4 pcs.);
- bacon (4 strips);
- onions (2 pcs.);
- apple (1 pc.);
- chicken liver (200 grams);
- vegetable oil;
- flour (1 tablespoon);
- pepper to taste.
- Marinade:
- soy sauce (1 tablespoon);
- olive oil (1 tablespoon);
- honey (1 teaspoon);
- paprika (1 teaspoon).
- Salad:
- white cabbage (200 grams);
- carrots (1 pc.);
- celery (1 pc.);
- rhubarb (50 grams);
- tarragon greens;
- olive oil.

Pork liver, the recipes of which are popular due to the favorable combination of benefits and low prices, is a frequent guest of the everyday home menu. The only drawback of offal is that it must be handled correctly: it is cleaned of films, washed, and then proceeds to further culinary manipulations.

Everyone's favorite offal is pork liver, the recipes of which have found a place in the cuisines of many nations. Appreciated for its high micronutrient content, ease of preparation and versatility, it becomes part of the family's diet and is prepared in a new way from time to time. The offal fried with vegetables is considered a classic.

Ingredients:

flour - 55 g;
liver - 490 g;
vegetable oil - 35 ml;
champignons - 115 g;
chicken broth - 230 ml;
celery stalk - 1 pc .;
a handful of parsley.

Preparation

Before cooking the pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
After five minutes, when the celery has softened, add the broth and cook for another 5 minutes.

Fans of original combinations will love the duet of liver and apples. Not too sweet fruits contrast well with giblets, and crispy bacon diversifies the texture of the food. For adherents of the classics - a thick creamy sauce with Dijon mustard in the base.

Ingredients:

pancetta - 155 g;
apples - 2 pcs.;
liver - 440 g;
apple juice - 190 ml;
onions - 115 g;
dijon mustard - 5 g;
fat cream - 145 ml;
a pinch of dried sage.

Preparation

After browning the pancetta, transfer the slices to a napkin, and use the melted fat to fry the giblets and onion rings.
Fried pork liver with onions is sent to a separate plate, and in its place pour the juice and evaporate it to half of the original volume.
Return the iron, pancetta and add the rest of the ingredients from the list.
Continue frying for another 5-7 minutes.

If you are wondering what can be cooked from pork liver, then cutlets can become an alternative to boring dishes. Since the by-product in the form of minced meat does not hold its shape well, it makes sense to mix it with minced beef.

Ingredients:

ground beef - 980 g;
liver - 460 g;
sprig of rosemary;
oregano - 2 tsp;
a pinch of chili flakes.

Preparation

Cooking pork liver begins with stripping and rinsing.
Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
From the resulting mass, shape the cutlets to the desired size and grill.

This recipe will help to cook pork liver quickly and tasty. Within its framework, the offal, whipped with spices, remains simply to be supplemented with flour / semolina, and you can start cooking on fire. Ready-made pancakes are served hot in the company of sauces of your choice, both as an appetizer and as an addition to the main course.

Ingredients:

liver - 620 g;
semolina - 55 g;
eggs - 3 pcs.;
onions - 35 g.

Preparation

Pork liver, the recipes of which are distinguished by their simplicity, is difficult only in preparation. Clean it from films, rinse thoroughly and soak in water / milk.
Grind the slices along with the rest of the ingredients on the list.
Brown the resulting mass in portions for a couple of minutes on each side.

Pork liver chops

Given the tenderness and fragility, the offal hold its shape well even after beating. You can check this by making pork or breading, in the manner of schnitzel. Such a meat addition will be relevant for any vegetable or cereal side dish; it is in harmony with many sauces and gravies.

Ingredients:

eggs - 2 pcs.;
garlic clove - 1 pc .;
bread crumbs - 1 tbsp.;
grated parmesan - 25 g;
liver - 440 g.

Preparation

Covering the giblets with foil, beat them to a uniform thickness of half a centimeter. Rub it with puréed garlic and salt.
Dip the chops in the egg and sprinkle with the cheese and crumb mixture on the outside.
Keep the schnitzels on fire for 3-4 minutes on each side.

From offal, you can make not only hot, but also classic appetizers like cakes. Pork liver liver cake is a recipe loved by many adherents of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic variation that can be varied with herbs, hard / processed cheeses and vegetables.

Ingredients:

liver - 540 g;
eggs - 3 pcs.;
flour - 185 g;
sour cream - 95 g;
mayonnaise - 115 g;
a handful of greens to choose from for decoration.

Preparation

Whisk raw liver into minced meat and combine it with a couple of the following from the list. Don't forget the seasonings.
Pouring a ladle of dough at a time, make thin pancakes from it.
Spread each of the pancakes with sour cream-mayonnaise sauce and sprinkle with herbs on top.

Any housewife knows the answer to how to deliciously fry pork liver: let the slices brown with vegetables, and then pour over sour cream sauce and roast until cooked. A thick, satisfying and full of flavor addition to any cereal side dishes is ready. If desired, the base of the sauce is supplemented with tomatoes, mustard, spices.

Ingredients:

liver - 740 g;
onions - 135 g;
sour cream - 370 g;
water - 115 ml;
flour - 35 g.

Preparation

Sprinkle the prepared slices with salt and roll in flour. Keep each on fire until golden brown.
Place the onion in a skillet and let it soften.
Pour the sauce made from water and sour cream over the contents of the dish.
Simmer the pork with gravy until the sauce thickens and the ingredients are done.

Do not think that the recipes for pork liver are similar and that it is impossible to beat the product in a new way. You can use an affordable and widespread product even in restaurant-class dishes, the main thing is to choose all the original additions correctly. After such a snack, the question: what can be cooked from pork liver will disappear forever.

Ingredients:

spinach - 145 g;
oranges - 2 pcs.;
a handful of walnuts;
butter - 45 g;
liver - 430 g;
bacon - 35 g;
lemon juice - 25 ml;
balsamic glaze, pomegranate seeds - for serving.

Preparation

Divide the main product into small wedges and sauté each in butter until tender.
Place the liver on a plate, on top of the lemon-juiced spinach leaves. Place citrus wedges nearby, sprinkle with nuts, pomegranate and crispy bacon, and sprinkle with balsamic glaze before serving.

One of the classic recipes for pork liver is pate, which is convenient for serving during a meal in a buffet format and favorably decorates the table at banquets. What distinguishes this recipe from all others is its heterogeneous texture, which is easy to achieve simply by carefully chopping the ingredients by hand.

And minerals, and is also well absorbed by the body. However, many people dislike liver because of its specific taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fanatic out of any fastidiousness.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

Pay attention to the appearance of the product. The liver should be firm, soft, moist and shiny, free from scratches or damage. Stains and blood clots are unacceptable. They may indicate a ruptured animal's gallbladder, which automatically gives the liver a bitter taste.
The liver color should be neither too light nor too dark. Remember: good beef liver is a ripe cherry color, pork liver is reddish brown, chicken liver color ranges from light brown to brownish red, and turkey liver is dark red.
Fresh liver has a sweet metallic aroma. A sour smell indicates that the product is spoiled.
There should be no excess ice on the surface of the frozen liver, and it itself should not have an orange tint. All this suggests that the product was either frozen several times or frozen.

How to cook soft liver

First you need to remove all vessels, veins and films. In the case of beef liver, this is quite easy to do. 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 by picking it up by the edge with a knife.
The sour marinade will add additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
The last way is for those who like to use physical force. To make the product softer, you can simply beat it off with a hammer. Just don't forget to put the liver in cellophane, otherwise it will creep.

How to make delicious liver

So that the liver, especially pork, does not taste bitter, you can soak it in milk, after cutting it into pieces. 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.
Instead of soaking, you can quickly boil the liver in slightly salted water. This trick should also remove the bitterness from the dish.
But products with strong, pronounced aromas will help to mask the specific liver taste. Onions, garlic, chili peppers, and aromatic herbs like thyme and sage are good choices.

How to cook juicy liver

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

Liver Dishes

yummly.com

Ingredients:

900 g chopped beef liver;
1 1/2 cups milk
60 g butter, divided into chunks;
2 large sweet onions;
2 cups of flour;
salt;
pepper.

Preparation

Gently rinse the liver under cold water, place in a bowl and cover with milk. It should completely cover the offal: if the amount of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step well in advance and let it sit for 1–2 hours.

Place half in a large skillet and melt over medium heat. Add the onion, cut into rings, soften and set aside on a plate.

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

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 you shouldn't fry the liver too much. It is enough for it to brown well on the outside, but on the inside remains a little pink.

yummly.com

Ingredients:

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

Preparation

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt; this should take about 10 minutes. Then strain the ghee into a separate bowl and remove to cool. For the pate, you only need refined yellow oil, light residues can be thrown away.

Peel both finely and garlic. Heat a small amount of olive oil in a skillet. Saute the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

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

Add brandy. Be careful, alcohol can catch fire. Season with salt and pepper and simmer for about a minute.

Remove the liver from heat and transfer with the onions and garlic to a food processor. Grind the ingredients to a puree, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate into a prepared container, sprinkle with sage leaves on top and use a spoon to cover with the rest of the ghee. Put the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top 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 shallots;
500 g of fresh forest mushrooms;
3 tablespoons olive oil or butter;
1 large onion
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons dry sherry;
50 ml dry white wine;
250 ml chicken broth;
100 ml heavy cream.

Preparation

Preheat a large skillet over high heat, add the lard and, when melted, add the liver. Fry it on all sides until brown.

Transfer the browned liver with the chopped shallots to a saucepan and simmer for 20-25 minutes. When the liver is hard (or when a 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, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Place a large saucepan over medium heat, heat the oil and add. When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the saucepan. Continue cooking until the mushrooms are tender. Then add thyme and chopped sage leaves. Mix well and pour the sherry and white wine into a saucepan.

Raise the heat to high and wait for half of the liquid to evaporate from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into a saucepan and stir. Taste the dish, salt and add more seasoning if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Enjoy your meal!

Pork liver, unlike beef liver, is more tender, therefore it is ideal for making pate, liverwurst sausages, pies with liver. Start preparing the liver with the correct processing:

Cut out the ducts.
If you plan to fry, rub it with salt, let it sit for eight to ten minutes, then peel it off. You can leave the film on for minced meat.
To remove bitterness and specific aroma, soak in milk for several hours.
To make the offal tender when frying, beat it off.

Pork liver pate

Remove the finished pate from a large container, wrap it in foil, press down with a load and leave to cool. This will make the pate thick and finely textured.

Pork liver in a pan

How to cook soft and juicy liver

How to cook soft and juicy chicken liver

You will need:

- 0.5 kg of chicken liver;

- 3 onions;

- 1 carrot;

- 4 tbsp. tablespoons of medium fat sour cream;

- salt and pepper.

How to cook soft and juicy pork liver

You will need:

- 0.5 kg of pork liver;

- 5 tbsp. tablespoons of flour;

- 2 tbsp. tablespoons of mayonnaise;

- 2 tbsp. sour cream spoons;

- 1 onion;

- spice.

How to cook soft and juicy beef liver

You will need:

- 500 g beef liver;

- 2 carrots;

- 2 onions;

- 3 cabbage leaves;

- 1 tbsp. a spoonful of milk;

- 1 tbsp. a spoonful of buckwheat;

- pork fatty mesh;

- salt.

How to deliciously fry pork liver

You will need

- 500 g of pork liver;
- 300 g of kefir;
- salt and black pepper to taste;
- 1 onion head;
- 1 fresh carrot;
- vegetable oil for frying.

Instructions

Prepare a skillet in which you will fry all the ingredients. Peel the onion, chop it finely. Peel the carrots and grate them on a coarse grater. Place the carrots and onions in a greased skillet.

Cut the liver into strips (the smaller the better). Add to vegetables and saute over medium heat until the liver stops bleeding.

Add kefir, salt and pepper, reduce heat to low and simmer liver for 20 minutes until tender.

Helpful advice

You will need

- pork liver;
- cream;
- butter and olive oil;
- vegetables.

Instructions

note

Pork liver is not only satisfying, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily rate of copper and cobalt.

Almost every housewife tries to diversify the festive menu. You can surprise guests and please loved ones by preparing quail under the marinade. This is a delicious and extraordinary dish.

You will need

- quail (4 pcs.);
- bacon (4 strips);
- onions (2 pcs.);
- apple (1 pc.);
- chicken liver (200 grams);
- vegetable oil;
- flour (1 tablespoon);
- pepper to taste.
- Marinade:
- soy sauce (1 tablespoon);
- olive oil (1 tablespoon);
- honey (1 teaspoon);
- paprika (1 teaspoon).
- Salad:
- white cabbage (200 grams);
- carrots (1 pc.);
- celery (1 pc.);
- rhubarb (50 grams);
- tarragon greens;
- olive oil.

The liver of animals is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, which are essential for health, beauty and longevity. However, we value the liver not only as an important element of nutrition, but also as an exquisite delicacy with a bright and original taste - if, of course, the liver is cooked correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives hesitate to cook the liver, worrying about a possible failure, since this delicate meat can turn out to be slightly bitter, dry and tough due to the presence of sinewy films. Let's talk about how to cook incredibly tasty, juicy, soft and tender liver at home.

The subtleties of the right choice

The main secret of making delicious liver is to choose a high-quality fresh product. A good liver is firm, soft, moist, shiny, without dry spots and scratches, with a pleasant and slightly sweet aroma. If you smell a sour smell, you should not buy a liver, because in this case it is most likely of a "venerable" age, which can be recognized by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots, which are a sign of damage to the gallbladder, are unacceptable on the surface of the meat - in this case, the liver will be very bitter.

High-quality can be distinguished by its brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver is cherry-colored, and if it is lightly pierced with a knife or knitting needle, red blood will appear. A good veal liver is distinguished by a rich color - from brown to red, but most importantly - that there is no gray coating, a traitorous sign of stale meat. When buying frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has acquired orange tints, it means that the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.

Secrets of preparing the liver for heat treatment

How to properly cook the liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Proper preparation of meat for frying or stewing is very important, since the liver needs to be treated with care.

Remove all vessels, veins from the liver and remove the film from the beef liver by picking it up with the tip of a knife and pulling slightly with your fingers without making any sudden movements. If you did everything correctly, the film will come off easily and quickly, without tearing, especially if you put the meat in warm water for two minutes before. There is another secret to making tender beef liver - cut it into pieces, sprinkle with a little soda, leave for about an hour, and then rinse with water. Such a liver will melt in your mouth!

The liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from the veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, you can add a little sugar to the liquid, and at the same time the meat can be soaked either whole piece or cut into pieces. Milk works wonders with the liver, and even the coarsest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in slightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbed with garlic and salt.

The liver that has been knocked out with a hammer becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not creep.

Fry, boil, stew and bake

The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes, etc. Fried liver is considered the most delicious, but some housewives do not risk cooking it, being afraid not to fry it - who wants to chew dry and tasteless meat? We hasten to please you - frying the liver is easy and simple, you just need skill!

How to cook liver in a pan without additional ingredients? Matured in baking soda and well washed meat should be slightly rolled in flour or sesame and fried in hot oil for 3-5 minutes, but not more, so as not to dry the meat. Let it sweat a little under the lid, stew in its own juice and cook until cooked under the influence of the internal temperature. A properly fried liver turns out amazingly airy and juicy, and to also cook a tougher pork liver, fry it with carrots and onions, and then simmer in a little water with sugar - this will soften its taste and make it softer. Salting the liver is allowed only at the end of frying, otherwise it will harden, and even a large amount of carrots will not save it.

The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream, and tomato paste. If you decide to stew pork liver, pre-frying is required, otherwise you will not be able to get rid of the annoying bitterness.

Before baking in the oven, it is better to fry the liver cut into pieces, and then place in the oven for 8 minutes. Readiness is checked with a knife - no blood or blood fluid is released from the finished liver. In foil, the liver is usually baked for no more than 30 minutes, and do not forget to put a small piece of bacon with a slice of liver - for softness and juiciness. Remember the main rule of cooking the liver: busting with the duration of heat treatment turns tender meat into an indigestible and hard sole.

Knowing how delicious liver can be cooked, it will not be difficult for you to create a festive lunch or a quick dinner. You can serve this truly royal delicacy with potatoes, vegetables, cereals, pasta, salad and unchanged pickled onions. A properly cooked liver turns into a culinary and aesthetic pleasure that you want to cook over and over again, adding unusual spices and ingredients. You can find even more on the Eat at Home website!