Cooking how to make mayonnaise. Homemade mayonnaise - simple and complex recipes
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Beef liver is one of the best offal not only in taste, but also in nutritional value. Unlike pork, it has a slightly bitter, but pleasant taste.
0:315 0:325If we talk about the nutritional value of beef liver, then it is an indispensable product for people leading an active lifestyle, and athletes, as it contains protein with the optimal set of essential amino acids.
0:735 0:745Also this product rich in seleniumbeing a powerful antioxidant that reduces the risk of developing cardiovascular disease.
0:1003 0:1013In addition, beef liver is a real storehouse of vitamins, especially it rich in vitamins A, C, D, E, K and vitamins of group B. 100 g of boiled liver contains the daily norm of all these necessary vitamins.
0:1402 0:1412Rich in liver and trace elements: calcium, potassium, magnesium, copper, sodium, phosphorus, zinc and especially iron, so doctors recommend including it in the diet of patients with anemia.
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There are many ways to cook beef liver: it can be boiled, stewed, fried, baked.
0:210 0:220We will tell you how to fry the liver so that it turns out juicy, soft and tasty. This process has several subtleties and features.
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1. First of all, it should be said that the taste of the finished dish will directly depend on the quality of the original product and its type.
1:1246 1:1256An important point is the freshness of the liver. Since this offal has a very short lead time - no more than 3 days - you should be careful about its choice.
1:1571WITH beef liver will have a rich color. A product that is too light or too dark may indicate poor quality.
1:285The film on the surface of the liver should not be damaged, and the cut should be smooth, not grainy.
1:473 1:4832. Before you fry the liver, it should be properly processed. First, remove the outer film.
1:676To do this, pour boiling water over the liver, then immediately dip it in cold water. After this simple manipulation the film from the liver can be removed very easily.
1:962 1:972 1:9823. After the liver is prepared, it should be soaked in milk.
1:1116This will get rid of a specific smell and give the liver a delicate taste. Soak the liver should be at least 30 minutes, it is better - an hour and a half.
1:1391 1:14014. Decide how you want to fry the liver - with cubes or in large portions.
1:1566If the liver will be sliced \u200b\u200bin portions, then it should be wide flat pieces with a width of a finger. When cutting the liver, you may come across bile ducts. They must be removed, otherwise the dish may be spoiled.
1:412Wrap portions in cling film and lightly beat off with the back of the knife. Using a kitchen hammer for this purpose is not recommended, since the liver is much softer and more tender than meat, and the hammer can crush or tear it.
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5. After the liver is sliced \u200b\u200band beaten, soak it again in milk for 15-20 minutes.
2:1560 2:96. While the liver is soaked, prepare a breading.
2:113Combine the flour and a small amount of spices. Rosemary, thyme and savory are well suited for this.
2:302Salt the liver at this stage is not worth it, as it will become stiff, even if the heat treatment will take place according to all the rules.
2:549 2:5597. When the liver is completely ready for frying, the question arises of what and how to fry it.
2:721Better do it on vegetable or ghee butter. The degree of heating of the pan should be medium. If you cook the product on high heat, the liver will burn out from the outside, while the inside will remain raw. And when it is cooked over a small fire, it will turn out dry and tasteless.
2:1226Frying time depends on the size of the pieces. The best reference is the color of the product. As soon as a piece of liver changes color to half a section, it should be turned over. The readiness of the liver is easily determined by puncture with a fork or knife.
2:1653If clear juice is secreted from the liver, it is ready. 5 minutes before readiness, the liver should be salted.
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8. If you cut the liver into small cubes, it is best to fry them with onions.
3:870The liver is prepared as described above. Onions should be cut into thin half rings at the rate of 2-3 onions for every 300 g of liver.
3:1136 3:11469. Heat the oil in a deep frying pan and fry the onion on it until golden brown. Roll the liver in flour mixed with spices and fry in a pan with onions. It is important that the liver is located in a pan in one layer.
3:1575If you need to cook a lot of liver, you have to fry it in several approaches. Fry the liver, stirring it until it changes color.
3:283 3:29310. When the liver brightens, fill it with a small amount of water and simmer for 3-5 minutes.
3:474After that, the liver can be salted and pepper.
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You can tell a lot of good things about the liver, how healthy, nutritious, and affordable it is.
But she’s also very tasty and quickly cooks!
Especially if you fry it.
Cooking does not take more than half an hour and is sure to please the taste.
But what is the best way to fry the liver in a pan and with what?
How to fry the liver - general principles
A good liver has a dark color and shine. If the product is dull, light, with a lee crust, then it is better not to use it. All films are removed from the surface before cooking. Beef and pork liver are cut into slices, cubes or cubes. The liver of a chicken and another bird is simply cut into pieces of arbitrary shape.
You can fry the product in oil or grill. Often used breading, batter, dishes complement vegetables and sauces. It must be remembered that the product does not like prolonged heat treatment and can only become tougher. Therefore, the active cooking time should not exceed 20 minutes, and if frying is done in small pieces, then even less.
The liver combines with any side dishes: vegetables, cereals, pasta beans. It harmonizes with herbs, spices, various sauces, including dairy.
How to fry liver with sour cream
One of the most popular combinations is liver and sour cream. The offal is tender, juicy, tastes good. But how to fry the liver in a pan with sour cream?
Ingredients
0.5 kg of liver;
4 tablespoons of oil;
200 grams of sour cream;
2 tablespoons of flour;
1 clove of garlic;
Onion head.
Cooking
1. Pour spices into flour. In addition to salt, you can add pepper, seasonings for meat, you can take for chicken or any other mixture.
2. Cut the liver into centimeter slices, roll in flour with spices and spread in a frying pan with hot oil.
3. Fry on both sides, remove from the pan.
4. Cut the onion into rings and also bread in the flour. Fry after the liver. If there is little oil, then you can add more.
6. In a sour cream we put the chopped clove of garlic, stir and spread to the liver.
7. We cover and bring to readiness on a small fire, the process will take about 10 minutes.
How to fry a liver in a pan in batter
This dish is for those who like a delicious and fried crust. At the same time, inside the pieces remain juicy and soft. But before you fry the liver in a pan in this way, you need to thoroughly clean the product from all the films.
Ingredients
0.4 kg of liver;
10 tablespoons of flour;
Red or black pepper.
Cooking
1. Cut peeled peppers into slices half a centimeter thick, sprinkle with salt and pepper.
2. Beat in a bowl with a whisk or just a fork with two eggs, you can salt a little, but not necessarily.
3. Pour flour into another bowl.
4. Pour oil into a frying pan, set on fire.
5. Take a piece of liver and dip in flour, then in the egg. Now again in flour and egg. Can be repeated several times.
6. Fry until cooked on both sides. We do not make big fire so that the liver has time to fry inside.
How and how much to fry the liver in oil
One of the fastest ways to prepare a product is to fry it with straws in oil. At the same time, no vegetables are added to the dish. But how and how much the liver is fried in a pan in this way?
Ingredients
300 grams of liver;
Vegetable oil.
Cooking
1. Before frying the liver, it must be cleaned of films and preferably placed in the freezer for a short while. It will harden and will be much easier to chop.
2. Cut the pieces into strips up to 0.5 centimeter thick.
3. Heat the oil in a frying pan, put the straws from the liver and fry for a minute, mix.
4. Sprinkle with salt and spices, cover and fry for another two minutes under the lid.
5. Open and fry until cooked. But how long does it take to fry the liver? The whole process does not take more than 8-10 minutes. If the product is overexposed, it will become dry and hard.
How to fry beef liver with onions
Beef liver is a valuable by-product, about the benefits of which much has already been said. It must be introduced into the diet and cooked as often as possible. The easiest way to fry beef liver is in a pan with onions.
Ingredients
0.4 kg of liver;
A little flour;
2 onions;
Salt pepper;
40 ml of oil;
Cooking
1. Peeled and washed beef liver, cut into 5 mm plates.
2. Onions need to be cleaned, cut into rings or half rings, not thin.
3. Pour oil into a frying pan, put on fire.
4. Dip the slices of the liver in the flour on all sides, spread in an even layer in the pan.
5. Pour the onion on top, cover and fry for about 5 minutes under the lid over medium heat.
6. Open, turn over the slices of the liver, salt the contents of the pan, pepper and bring to readiness. The onions should also be fried.
7. Sprinkle with herbs.
How to Roast Chicken Liver with Mayonnaise
Chicken liver is much more tender and softer than offal of large animals. It is prepared much faster in time, does not have a large number of films, and is not so capricious in processing. But how is chicken liver fried in a pan with mayonnaise?
Ingredients
800 grams of liver;
1 onion head (you can add more for an amateur);
2 carrots;
1 incomplete spoon of flour;
150 grams of mayonnaise;
About 4 tablespoons of oil.
Cooking
1. If the liver is frozen, then let the product thaw. Rinse well under the tap. Then with a sharp knife we \u200b\u200bcut off the visible films and remove the veins. We cut glasses for 3-4 cm per cous, no need to grind.
2. The bulb must be peeled, cut. You can cubes or straws.
3. Carrots are also cleaned, rubbed into large straws.
4. Fry chopped onion in a pan.
5. Once it becomes transparent, add the carrot. Fry until golden brown.
6. Add the flour, fry for a few seconds and lay the previously prepared slices of the liver, fry under the lid for 5 minutes.
7. Add mayonnaise, salt and any other spices, stir and cook under the lid for about five more minutes.
8. The finished dish can be seasoned with garlic, herbs. Add a bay leaf and any spices to your taste.
How to fry a liver with tomatoes and wine
With tomatoes, you can fry any liver: chicken, beef or pork. But you need to know that the acid contained in tomatoes can make the product tougher. To avoid this, you need to know how to cook the liver correctly.
Ingredients
500 grams of liver;
100 ml of white wine;
2 tomatoes;
Vegetable oil;
1 onion head;
2 tablespoons of wheat flour;
Garlic and herbs to your taste.
Cooking
1. Cut the washed liver into cubes of three centimeters, you can slightly larger, but not smaller. Do not forget to remove the films and all unnecessary.
2. Cut the onion into medium-sized cubes.
3. Pour about 50 ml of oil into the pan, send to the stove.
4. Add the onion, fry for a minute.
5. Add the slices of the liver, which need to roll in flour and fry for about five minutes. You can just pour the flour into pieces and mix with your hands.
6. Cut the tomatoes into cubes, the skin does not need to be removed. We send to the liver, fry for another minute.
7. Add any spices to the pan to your liking.
8. Pour the wine and cook the dish until the liquid has completely evaporated. Stir occasionally.
9. At the end we put chopped greens, you can add a slice of chopped garlic and immediately turn off the fire.
Pork liver has a specific bitterness, so it is recommended to soak the product in milk before cooking.
If the liver still turned out to be dry and stiff, then you do not need to be very upset. You can twist the pieces in a meat grinder, combine with vegetables, cabbage or mashed potatoes and then use as a filling for pies, pancakes.
The milk left after soaking the liver cannot be used for sauce. It is no longer suitable and will give the dish an unpleasant taste.
If there is no sour cream, then the liver can be cooked with cream. With them it turns out the same juicy and soft.
The liver itself is quite slippery and the pieces rarely have an ideal shape. Therefore, difficulties may arise with slicing. To get a neat straw, the same thickness of the plate or even cubes, it is recommended to keep the product in the freezer until lightly hardened.
400 g Beef liver
1 PC. medium size Onion
4 tbsp. spoons Sour cream
For frying Refined sunflower oil
Taste Ground black pepper
To taste Salt
One of the most healthy foods you need to include in your diet at least once a month is beef liver. Recipes: fried with onions and sour cream (recipe with photo) and mild Stroganov, according to which you will be asked to cook this product, will surprise you with its simplicity and unusual taste. And at the end of the article we will tell you the universal rules for choosing a quality beef liver.
When choosing the right recipe for you, based on your preferences: what technology is closer to you, how much time you are willing to spend on cooking. Also consider what ingredients are in your kitchen.
Step by step recipe with photo
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Wash the liver. Clean it from the film. To do this, make a small incision on it, pry it with your finger and pull it off. |
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Cut the liver. How to make it fast and beautiful? You can first divide it with a knife into several layers, put them in a pile, cut everything together in the middle along, and then across into small strips, 1 cm wide. |
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Chop the onion, fry it in vegetable oil until golden brown. |
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Put the liver to it, mix and fry for 3-5 minutes. |
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For a side dish, rice is ideal for such a delicious dish with sour cream gravy. |
Gentle soft liver in a Stroganov style
To make a dish according to this recipe, you will need the following products:
- Beef liver - 500 g;
- Sour cream - 150 g;
- Onions - 2 pcs.;
- Starch - 1.5 tbsp. l .;
- Tomato paste - 1 tbsp. l;
- Water - ¼ cup;
- Cretaceous mustard (mild) - 1.5 tbsp. l .;
- Butter - 25 g;
- Bay leaf - 2 pcs.;
- A mixture of parsley, dill and green onions - 2 tbsp. l .;
- Vegetable oil - 3 tbsp. l .;
- Salt, pepper (to taste).
Tip: if the beef liver you bought is dark in color, you should pour milk on it and leave it for 1 hour.
Cooking process:
Peel the liver of the film, cut into pieces, 2-3 cm wide, salt and pepper.
Chop the onion and sprinkle the liver with starch and mix the liver.
Heat 2 pans. In one of them put a piece of cream and pour a spoonful of sunflower oil. Onions will be fried in another pan. Pour only 1 tablespoon of vegetable oil into it.
In a heated frying pan with a mixture of butter and sunflower oil, put the liver in one layer, fry for 2-3 minutes, turn over and fry the other side of the slices of the product for the same amount of time.
Put the onion in the second pan and cook it until it turns golden.
Dilute the tomato paste with water and mix.
After the color of the onion acquires the desired color, lay it out to the liver. Following him, send a bay leaf to the pan.
Mix sour cream with tomato sauce (or pasta with water), mustard. Add the resulting mixture to the liver, mix everything together.
Bring the dish to a boil, then cook another 2-3 minutes.
Turn off the gas, try the liver, add salt and pepper if necessary.
Before serving, sprinkle the dish with herbs. Choose a side dish to it to your taste. It can be: mashed potatoes, rice, pasta, buckwheat.
Now you know how easy and quick it is to cook beef liver. Please your home using the proposed recipes. If you don’t know which of the dishes they like best: fried with onions and sour cream or Stroganoff, then let them choose it by examining each recipe with a photo.
How to buy a quality product
To make the liver tasty, it must be fresh. How to determine that a product is good? To do this, pay attention to it:
- Colour. A good product can have a hue ranging from dark red to brown or rich burgundy.
- The film that envelops the liver. It should fit well and be smooth.
- Smell. It should be pleasant, without acidic impurities, rot and mold.
- Structure. Suspicious inclusions should not be present in a good product. Their presence indicates liver damage with helminths or other diseases. Remember! A product with a normal structure looks like a dense sponge and is quite well filled with blood, its consistency is uniform.
- Vessels. There are few of them in a healthy liver.
Choose your product carefully. This is best done on the market, because unlike a store, they sell it without packaging, there are more choices and you can carefully consider everything.
Fried liver is deservedly appreciated among housewives not only because of its amazing taste and ease of preparation. It is a well-known fact that the product contains an incredible amount of nutrients, and the liver is rightly considered an exquisite delicacy.
How to deliciously fry the liver?
The key to creating a delicious dish is its proper cooking. In order for a soft fried liver to come out, in which there will be no dryness and bitterness, it is necessary to adhere to certain rules, which are as follows:
- When choosing a liver, you need to pay attention to the absence of scratches and dried areas.
- The presence of an acid smell should be excluded, since this indicates that the product is stale.
- You can not buy a product with the presence of spots, greenish color, blood vessels and clots, in this case there will be bitterness.
- Pre-treatment of the product is very important. To do this, remove the vessels and the film, which is removed by prying and slightly pulling.
- To get a delicate product, you can leave it in the soda for an hour, having previously cut it into pieces.
- Bitterness can be eliminated if you place the liver in cool milk and leave for several hours.
- As for frying, the process is carried out for 5 minutes, so as not to dry, and then leave the product to simmer in its own juice.
- It is recommended to salt the liver at the very end, in order to exclude excessive hardness.
How to fry chicken liver?
For those who don’t like the taste of pork or beef, fried chicken liver is ideal. It is characterized by a pleasant sweet taste and tenderness. To choose it correctly, you should pay attention to the product, which has a shiny surface and a brown tint without yellowness.
Ingredients:
- liver - 0.5 kg;
- onion - 2 pcs.;
- flour - 2 tbsp. l
Cooking
- Put in cold water for 20 minutes.
- Remove the film and cut into pieces.
- Cut the onion into half rings.
- Roll the liver in flour. Fry for 5 minutes.
- Add onion and fry for another 5 minutes.
Fried beef liver
The classic cooking option, which is often used by housewives, is beef liver fried in flour. You can make a dish especially spicy if you add nutmeg to its composition. In addition, a rich, refined taste can be achieved by adding squeezed garlic and spices, such as black and white pepper.
Ingredients:
- liver - 0.5 kg;
- onion - 2 pcs.;
- flour - 2 tbsp. l .;
- spice.
Cooking
- Cool the liver in the freezer for an hour, then rinse with cold water.
- Cut, roll in flour. Fry for 5 minutes.
- Chop and fry the onions separately.
- Combine the components and fry for another 5 minutes, at the end salting.
Fried pork liver with onions
One of the most delicious variations is It must be carefully selected, paying particular attention to color and smell. Additional piquancy can be given to the dish, if you use not only fried onions, but also carrots. This fried liver recipe is considered one of the most successful.
Ingredients:
- liver - 0.5 kg;
- onion - 2 pcs.;
- flour - 2 tbsp. l
Cooking
- Rinse the cold liver and cut into pieces.
- Roll in flour, fry for 10 minutes.
- Add chopped onions, fry for another 5 minutes.
- Turn off the fire, the fried liver is stewed for another 5 minutes.
How to fry turkey liver in a pan?
Roasted turkey liver with onions is considered a special delicacy. The most successful solution would be to fry it with onions and carrots, this combination can be called a classic. There are a number of other cooking methods, for example, with the addition of sour cream, garlic or mayonnaise. Product recommendations are consistent with those for chicken liver.
Ingredients:
- liver - 800 g;
- onions - 1-2 pcs.;
- carrots - 4 pcs.
Cooking
- Finely chop the onions and carrots and sauté together. Then put them in a separate container.
- Cut the liver and fry for 5 minutes.
- Add vegetables and spices, fried liver pieces stewed for another 10 minutes, do not forget to salt in the end.
Fried liver with garlic and mayonnaise
Mistresses who want to surprise their family members and guests are advised to master a special recipe with which to prepare a delicious fried liver. It involves the use of garlic and mayonnaise. When cooking this deliciously delicious dish, you should consider that it is extremely high-calorie, therefore it is recommended for special festive events.
Ingredients:
- liver - 0.5 kg;
- garlic - 2 cloves;
- mayonnaise - 4 tbsp. l .;
- flour - 2 tbsp. l
Cooking
- Cut the liver, roll in flour and fry in vegetable oil.
- Make mayonnaise-garlic sauce by squeezing garlic and mixing it with mayonnaise.
- The fried liver is combined with the sauce and left to soak.
Fried liver in batter
One of the most delicate and healthy dishes is fried chicken. The secret of its preparation is the constituent parts that are used for batter. It is made on the basis of sour cream and garlic, which is incredibly tasty. The advantage of chicken liver is that it does not need preliminary preparation, you can not soak it, because it is extremely soft and there is no bitterness in it.
Ingredients:
- liver - 0.5 kg;
- eggs - 3 pcs.;
- sour cream - 5 tbsp. l .;
- garlic - 4 cloves;
- flour - 4 tbsp. l
Cooking
- Squeeze the garlic, mix it with eggs and sour cream. Beat mixture by adding flour.
- Prepare and cut the liver. Roll it in batter and fry on both sides for 5 minutes.
Fried liver in sour cream
Fried has an amazing taste. You can use not only chicken offal, but also beef or pork. In this case, during the preliminary preparation of the liver, a special trick is used: in order for the film to be removed better, it must be doused with boiling water. Garlic is perfectly combined with sour cream, you can add various spices: nutmeg, paprika, coriander, dill.
Ingredients:
- liver - 0.5 kg;
- onion - 1 pc.;
- garlic - 2 cloves;
- flour - 1 tbsp. l .;
- sour cream - 5 tbsp. l .;
- spices to taste.
Cooking
- Cut the liver into pieces and fry for 5 minutes.
- Add chopped onion, squeezed garlic, spices and fry for another 5 minutes.
- Add water and simmer for 10 minutes.
- Add sour cream, salt, add flour, diluted in 0.5 cup of water. Stew until thickened.
- Roasted beef liver is infused for 15 minutes and served on the table.
How to fry a liver with potatoes?
An extremely satisfying and nutritious dish is with beef liver. It will serve as a high-calorie lunch or dinner, which can easily feed even a large family. You can diversify the dish using all kinds of seasonings to taste, for example, it can be adjika or sour cream and garlic sauce.
Ingredients:
- liver - 1 kg;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- potatoes - 7 pcs.;
- bay leaf.
Cooking
- Finely chop the onions and carrots and fry them until golden brown.
- Cut the potatoes into cubes or straws and fry separately.
- Prepare and cut the liver into pieces, fry for 3-5 minutes.
- Mix all the ingredients, add bay leaf, fried beef liver with potatoes stewed for another quarter hour.
How to fry burbot liver in a pan?
An extremely valuable and useful dish option is fried burbot liver. It rightfully refers to these delicacies, as it is suitable for people who not only follow a diet, but also suffer from certain diseases, such as diabetes. It contains a record amount of nutrients.
Grilled beef liver with onions is cooked quickly. But this is not the main reason why they love her. The liver is healthy and very tasty, it saturates and instantly restores energy reserves.
The recipe will be especially interesting for people who urgently need to raise their hemoglobin levels. Such a dietary recommendation, in addition to drugs, will be given by a doctor who has found you have anemia (not any, really). The recipe, moreover, is simple to execute and very tasty.
A few weeks of frequent consumption of paired beef liver - the champion in iron - with onions, which also contain large amounts of iron and Vitamin C, which is important for its absorption, will improve your blood counts.
Ingredients
(for 5 people)
- 500 grams of beef liver
- 1/4 teaspoon olive oil
- 2 onions, sliced \u200b\u200bin thin rings
- 1 bay leaf
- a little flour for deboning
- 1/2 tea cup of dry white wine
- salt and freshly ground pepper
Cooking
Cut the liver into thin strips and then into small oblong slices. Heat the remaining olive oil over high heat. Roll the liver pieces in flour and shake gently to shed the excess flour. Fry them on all sides for approximately 3 minutes.
Heat half the olive oil in a non-stick pan and fry the onions over medium heat so that it becomes transparent but does not change color. Lightly salt the onion and add bay leaf to it. Leave the onion on the fire for another 10-12 minutes, so that it is fried and soft, and then put it on the dish.
Put the caramelized onions in the pan and, stirring, fry it with the liver for another 1 minute. Pour the wine into the pan, leave it on fire until almost all the liquid has evaporated. Sprinkle parsley on top, salt and pepper.
Serve with thin slices of fried potatoes or white rice.
