A simple way to prepare cowhide liver. How to cook cowberry liver and how to prepare it. Homemade savory liver pate

Irina Kamshilina

Cook for anyone, but not for yourself))

Zmist

People often give little respect to by-products, although stench takes an equally important place in a healthy diet, less important for all meat. With proper sampling of the main component, discharges from the liver of the cow can help identify the rashers, and allow children to understand their contents. How to prepare this new vitamin product so that it becomes savory?

How to prepare cowhide liver

The variety of herbs available with this by-product is great: casseroles, liver, cutlets, or even a whole cake. The main problems that arise from the state gift are its cruelty and obvious cruelty. Professionals will show you how to prepare cherry liver from the first to the last stage. Dekilka is pleased:

• Have you eaten such a voracious piece of biscuits? Pour milk over the top, cutting into pieces first.
• Are you afraid of bitterness? Remove the veins and remove the spitting thoroughly.
• How long does it take to cook a cowhide liver so that it becomes soft and tender? Small pieces require 10 quilins, and a whole by-product will require 35-40 quilins.

Recipes for herbs from cow liver

Among the ideas presented below, you can choose ones that are suitable for children - even the calorie content of a hundred gram piece of raw veal liver does not exceed 127 kcal. For those whose nutrition is not at a premium, professionals are ready to tell you how to prepare cowhide liver so that the bag grass can match the restaurant stuff. Instructions and additional photos will help you understand all aspects of the process.

Pate

A store-bought product from an unknown warehouse is a perfect match for a home-made one, especially when it comes to pate with boiled veal liver. It is a simple, cinnamon herb whose creation process is easy to master. Once you’ve tried the result, you’ll never go back to the factory jars again. Check out the fresh offal in front of you, don’t forget what you need to soak before work, and get started!

Ingredients:

• liver – 470 g;
• tops 15% - 150 ml;
• a bunch of fresh basil;
• chasnik cloves – 2 pcs.;
• salt.

Cooking method:

1. Wash the tsibul and lubricate it.
2. Boil the liver pieces. Eat with the tsibuleya.
3. Pour over the tops, simmer until soft.
4. Cool, combine with grated chasnik, basil, and sallu. Blend with a blender in a bowl.

Pancakes

For its relish and satinity, the herb is more reminiscent of potato pancakes. There is no malt (tsukora), the life expectancy is increased. These liver pancakes made from cow liver can be filled with molds, which will increase the quantity of milk and create a rare consistency. The set of spices is selected individually - you can get by with the classic black pepper sally.

Ingredients:

• liver – 650 g;
• milk - milk bottles;
• eggs 1 cat. - 2 pcs.;
• Boroshno - 110 g;
• spices – 1 tsp;
• Oliya - for lubrication.

Cooking method:

1. Cut the liver pieces into porridge.
2. Add the ingredients to the sieve and stir in the thick dough.
3. Place on a hot frying pan with a spoon, grease until crusty on both sides.

At sour cream

Cooking offal under toppings and similar products is a simple and quick way to cook them tasty, crispy and low in calories. This recipe for cowhide liver with sour cream is respected by children for its presence of alcohol among the components of the herb. If you increase the hour of extinguishing, it is also possible for children - the alcohol is evaporated, and only the taste of wine is lost.

Ingredients:

• cowhide liver – 600 g;
• tsybulya violetova;
• sour cream – 3 tbsp. l.;
• a bunch of parsley;
• dry white wine – 1/3 bottle;
• Boroshno - 3 tbsp. l.;
• Vershkow oil for lubrication;
• salt|salt|, chalked pepper.

Cooking method:

1. Marinate the pieces of liver with sour cream, wine and parsley (repeat for a year in the cold).
2. Salt, pepper, add boroshnom. Coat the shredded tsibule with a top of oil until crispy.
3. Pour in the sauce (wine-sauce), simmer for 15-20 minutes.

Cutlets

With salad or grains, with pasta or grilled vegetables - with aromatic juice cutlets garnished in any frame. Following the classic recipe, this product needs to be lubricated, and after the crust appears, simmer under the crust of the crust. However, if you are aiming to lose weight, it is better to cook veal liver cutlets in the oven or steam them. It takes a little more than an hour for the caloric content and fat content to decrease.

Ingredients:

• round rice – 3 tbsp. l.;
• liver – 250 g;
• cibulin;
• egg (visch. cat.);
• Boroshno - 3 tbsp. l.;
• Oil for lubrication;
• tomato paste – 100 g;
• salt.

Cooking method:

1. Cook the rice (you can add spices).
2. Trim the liver and add salt. Add egg, rice, boroshno, shattered tsibul. Stir.
3. Form cutlets. As soon as they wake up, they feel the torment.
4. Lubricate 4 pieces on each side.
5. Pour in tomato paste and half a bottle of water. Simmer until ready.

At the multivarts

It’s beautiful, sweet, with a minimal set of products and on the side, ladies and gentlemen – it’s all about the herbs that you can extract, how to know how to prepare pechevo yalovichi in a multicooker. The brand doesn’t play any role: however, Redmond, Polaris, and representatives of other brands look good. Due to the obviousness of the “extinguishing” and “lubrication” programs, other moments become insignificant.

Ingredients:

• liver – 500 g;
• apple – 2 pcs.;
• vershkova butter – 70 g;
• cibulin;
• breadcrumbs - 2 tbsp. l.;
• salt.

Cooking method:

1. Spread the scraps of cleaned liver with breadcrumbs. They need to be lubricated in the same mode for 10 minutes with the addition of top oil.
2. After completing the program, add rings of tsibula, thin slices of apples. Another 20 hvilins are being prepared at the gasinny.
3. Add salt and stand under the lid.

Tushkovana

The delicious Italian herb based on the by-product comes out when you add dry red wine and olive oil. If you don't like alcohol, take apple juice. It is recommended that Tsibul take chervone to reduce the cost. This recipe for stewed cowhide liver is perfect for the Christmas table, and even the pouch herb looks like a menu item for a high-class restaurant.

Ingredients:

• Yalovichi liver – 550 g;
• red wine – 100ml;
• violet cibul – 500 g;
• Olive oil – 5 tbsp. l.;
• salt;
• balsamic cream (reduced to syrup).

Cooking method:

1. The broken hotplates need to be extinguished when the pressure on the burner is too low. Don't let them burn.
2. Enter wine.
3. When the alcohol is brewing, add|add| sliced ​​liver. Extinguish for 10-12 minutes.
4. Before serving, add salt and balsamic cream.

How to grease a cow's liver

The basic scheme for preparing this by-product on the stove is why the master recommends starting to test the oiling when everything is in good condition. If the liver is greased with yowlovich for this recipe, you can try adding vegetables, mushrooms, boiled cereals or pasta, or add spices. After frying, the herbs can be poured with sauce/broth and simmered.

Ingredients:

• Yalovich liver – 700 g;
• Cybula ripchasta;
• salt.

Cooking method:

1. Heat the frying pan. Paseruvati nashatkovana cibulin.
2. Wisipati rolled in the offal shmatochki. At maximum heat, fry 3-4 pieces of meat on the skin side.
3. When a smooth crust appears everywhere, add salt and cover with a crust. Turn on the stove. Let's eat 8-10 hvilins.

Beef Stroganoff

The traditional recipe for this hot other dish is based on young meat of veal, the yowlovich liver in Stroganiv style looks no worse, and its savory nuts are amazing. For garnish, it is recommended to boil the potatoes or, after cutting them into cubes, brush them with | a small amount of top butter|mastila|. Serve topped with chopped greens.

Ingredients:

• Yalovich liver – 600 g;
• tsibulya – 2 pcs.;
• Boroshno - 2 tbsp. l. with a glass;
• sour cream - bottle;
• Roslinne oil;
• salt.

Cooking method:

1. Mix the siphoning products.
2. Clean and cut the oven.
3. Roll in salted flour, brush with 10 khvilins.
4. Introduce the shattered cibul, pour 1.5 bottles of boiled water into the quill.
5. In a quarter of a year add|add| sour cream, cook on low heat for 6-7 minutes|minutes|.

Goulash

The fragrant and appetizing Ugrian herb has quickly gained popularity among the world, and even goulash is tasty and nutty. If you modify the classic recipe, it’s also low in calories. Goulash made from veal liver is an excellent option for a diet menu: the vegetable component adds a unique taste to the offal, and sour cream and tomato paste create a tender gravy.

Ingredients:

• liver – 700 g;
• carrots;
• bell pepper;
• milk - bottle;
• starch - starch;
• salt;
• tomato paste – 2 tbsp. l.;
• Roslynna Oliya.

Cooking method:

1. Take the peeled and cut the liver soaked in milk.
2. The vegetables (with the tsibule) are still shattered. Coat 5-6 khvilins with oil.
3. Add starch to the Yalovich liver, cook 3-4 hvilini.
4. Add a glass of water, sour cream, and tomato paste. Gasiti 25 hvilin.

Dipliva

Strava can be prepared by hand if you need to replenish the empty side dish - buckwheat, rice, pasta. The tender and juicy gravy from the cow liver can be frozen in portions and saved for up to a month. Then they go out of their way when there is a shortage of time to prepare a folding dinner. The herb in the photo, topped with gravy, looks beautiful, appetizing, perfect for the everyday table.

Ingredients:

• cowhide liver – 600 g;
• carrots;
• tomati – 2 pcs.;
• clock cloves – 3 pcs.;
• sweet pepper;
• starch - 4 tbsp. l.
• oil;
• white chalk pepper.

Cooking method:

1. Grind the peeled liver with a food processor, mix with grated chasnik. Lubricate 4-5 hwilin.
2. Add blanched tomatoes, grated carrots, and some pepper. Gotuvati 10-12 hvilin.
3. Pour in a bottle of water, add starch, throw in a couple of grams of ground pepper. Take it out of the fire if the gravy is hot.

Pechinkovy cake

The working principle of this recipe is similar to that of the instructions for pancakes, only the dough has a rare consistency. The baked cakes need to be thoroughly soaked so that they retain their softness. The classic recipe for liver cake with cowhide liver involves adding only a little sour cream, and the professionals add a little bit of vegetable oil to it.

Ingredients:

• liver – 700 g;
• eggs – 2 pcs.;
• carrots – 2 pcs.;
• milk - 2 bottles;
• salt;
• Oil for lubrication;
• sour cream – 250 g.

Cooking method:

1. Rarely make dough with liver, eggs, milk and salt mixed in a blender.
2. Heat a frying pan with olive oil. Viliti opolonik dough, to otrimatiy korzh. Bake the leather according to khvilina-repeat.
3. Grate the tsibul with carrots, brush with ointment. Eat it with sour cream - it will be soggy.
4. It’s easy to make a cake like in culinary photos: put the cake on top and let the beast crumble. Then I’ll make the crust again and make the dough again. The dates should stand until served.

In the spirit

Those looking for simple dietary recipes that do not reduce the delicious taste can enjoy lower liver pastry with a cheese-apple cap and sour cream filling. The release from the veal liver in the oven is a blessing because the by-product can become tough, if added to the sauce (or add vegetable broth) this will not happen. To be sure, cover the sheet with foil to protect the moisture.

Ingredients:

• liver – 600 g;
• apple;
• syre – 250 g;
• sour cream – 100 g;
• greenery;
• salt.

Cooking method:

1. Remove the melt from the stove and beat out a large pile. Salt it.
2. Spread on the deck, cover with grated apple, or similarly trimmed with cheese.
3. Pour sour cream over it and add some greens. Roast the day at 180 degrees.

For a couple

For problems with the herbal tract or simply to lose weight, doctors are advised to include dietary herbs from veal liver before the diet. Most of them are prepared using a double boiler: this way the offal becomes soft, juicy, and does not gain fat. An excellent option for this type of herb is steamed cutlets, which can be served with stewed vegetables.

Ingredients:

Discuss

Yalovicha liver: recipes with photos

Many home cooks ignore offal due to ignorance of the subtleties of their preparation, so, for example, no one knows how to cook the liver so that it comes out tender, savory and without bitterness. Yalovich liver can be a wonderful main herb, a filling for a pie or an ingredient in a special salad.

Because of its nature, this offal is essential for people with low hemoglobin, and how to cook it is also for those who strive for proper nutrition, so as to have more than 100 calories per 100 grams.

Selection of by-products and their preparation.

When choosing a liver, you need to look at it carefully - cowhide has a similar texture without visible tears or adhesions, but a rich red color with a rich “bloody” smell, it is due to either spring or pulp. If you can see the splashes of thick blood, the clear expression of the vessel or the plots with a green tinge - such a product should not be bought, as these signs indicate that when processing the carcass there will be damage to the grinder and the dish, which is It went on, it came out even more bitter. Experienced cooks are pleased to soak the cow's liver liver with milk before preparing it. After soaking, the by-product must be thoroughly cleaned - rinsed, removed the spittle, and removed the veins. A frozen cow's liver can be cleaned in the easiest way - just submerge it briefly in warm water, then remove the spittle with your fingers. However, when purchasing, you need to remember that the veal liver is frozen - it is not nearly as crisp and lifelike as the fresh one. In order to cook the liver for pate in tops or milk, you do not need to soak it.

You can clean this moist by-product by soaking it just before cooking it by grating it with great broom and soaking it in water and ice for 3 minutes. After this procedure, the melt will easily come out of the meat.

Preparing cowhide liver.

How long should you cook the liver in a saucepan, depending on the size of the product - the whole liver should be cooked until about 40 minutes, and if you grind it, it will become hard. Since the liver is cut into portions, how long does it take to prepare the liver? The trimmed cowhide liver needs to be cooked over low heat for about 15-20 minutes. To check the level of readiness, just pierce it with a knife - lightly indicates the readiness of the product, and lightly indicates that the product is ready. By-products must be cooked in water that is boiling, and not in cold water. To understand how much it is necessary to cook the veal liver in a pressure cooker, cook the size - a whole liver can be prepared in 15 minutes, cut it in a pressure cooker and cook it in half as much. Before cooking, the liver needs to be thoroughly cleaned so that it does not become hard. You can cook the offal in a multicooker - in the "steam" mode for 30 minutes.

Porada. Yalovichi liver is salted until the end of the cooking process, literally a couple of minutes before removing from the fire, so as to prepare it earlier, the dish is ready for girchitime. If the salt is not added immediately, the offal, which is bitter, can be stewed in a sauce with sour cream and tomato paste or with vegetables, before which it is necessary to add a little zucrin. To prepare the liver for baby, you need to cook it without adding salt, and then puree it with a blender, add boiled vegetables and lightly salt it.

How to prepare liver pate.

Liver pate is a herb that is suitable for sourdough sandwiches on a daily basis and paired with bruschetta on the Christmas table, and it can be prepared by a cob cook.

How long does it take to prepare cowhide liver for pate? However, as for other herbs, the pâté made from a hard pastry will not be able to achieve the required texture and will become either rare or overly grainy.

To make pate from cow liver you will need:

• boiled liver, lard, top butter (1 part olive oil and lard to 5 parts offal)
• Cybula ripchasta -1 head
• small carrots - 2 pieces
• tops - 2 tbsp. spoons
• spices.

Grate the carrots, grate the carrots finely, then coat the vegetables with finely chopped lard in a frying pan. After the mixture is cooled, it is necessary to mix it with the liver, cut into small cubes and put it through a meat grinder or food processor. Add the tops and butter to the masa, after which the pate is thoroughly mixed and cooled. There are options for preparing liver pâté without meat, and even adding ingredients such as smoked paprika and smoked meat, mushrooms, olives, grease with bacon, etc. Allow to taste the cinnamon herb today.

You know, what I want to talk to you about today is how to prepare cowhide liver so that there is meat and juice. Many housewives are afraid of this poison, unfairly respecting the fact that only professional cooks can cook the liver so smooth and delicious, and they think that the liver, in principle, is not easy to prepare so that the juice and meat come out.

I hasten to sing to you at the gateway: tender cowhide liver in sour cream is a swede and a light herb, which comes out even more delicious. Zvidno, Yak I, in the recipe, є nuances of his own secrets, yak correctly prepared Yalovich Pechinka, Ale, Delit, Dotrimati Pilkom Power Naydosvіdchen.

My mother taught me how to properly prepare cowhide liver so that it was soft - she herself showed me a good recipe for cooking cowhide liver in sour cream.

While I was still working on my first culinary skills, I practically didn’t have any desire for the prepared cookies. This is a recipe for how to deliciously cook cowhide liver in a frying pan with sour cream, even better than the first time, and even more delicious and appetizing.

Since then, I have often prepared this herb, and I am always satisfied with the result. I am pleased to share with you how delicious it is to cook yalovich liver with sour cream and without special turbos. Shall we go to the kitchen?

Ingredients:

• 0.5 kg of cow liver;
• 1 small carrot;
• 1 great cibulin;
• 5-6 tablespoons of high-fat sour cream;
• 2-3 tablespoons of olive oil for greasing;
• salt, black pepper and relish.

We rinse the liver with cold water, remove spittle, dishes, and pieces of fat (as there is a stench).

We cut the liver into strips of 7-10 mm. Size the meat so that there are approximately 2-3 per serving. The shape of the portioned pieces of the liver should lie in the shape of the piece that is being cut, so there will be pieces of irregular shape and the pieces may be cut one way at a time.

Place the sliced ​​liver pieces in a large bowl and cover them with dill (so that all the pieces are covered with water). Vitrimuyemo so khvilin 5. This procedure will help the liver lose its pulp and juice.

We cleanse the tsibul and carrots. We cut the tsebul into slices, and grate the carrots on a large grater.

How long does it take to cook the cowberry liver until it becomes soft:

Heat up a frying pan with half the olive oil. We put the liver in and coat it with high heat on both sides until a golden brown crust appears. Then, on a small fire under the lid, extinguish 3-5 khvilins. For example, add salt and pepper.

At the same time, in another frying pan on olive oil, sauté the carrots and carrots, stirring occasionally, for 5-8 lengths.

In a small bowl, combine sour cream with 2-3 tablespoons of dill.

I pour sour cream over the sautéed vegetables. Add some salt and pepper. Let's mix.

Place the frying pan with sour cream and vegetable sauce on the stove, bring to a boil and add to the stove. Turn the liver over in the sauce so that the pieces are completely covered.

We put on the lowest heat and extinguish the yowl liver in sour cream for another 5 khvilins.

The gentleman's skin has in stock a number of recipes that allow you to prepare any herb with minimal waste of time. This often requires food that needs to be prepared juicy and delicious, as you need to feed your family in just 5-10 minutes. In addition, the liver cooks quickly and is also low in calories, making it suitable for children’s meals. For such express cooking it is necessary, first of all, to have the products of quick preparation on hand. Such products include, for example, chicken breast, eggs, liver and a number of other products.

1. In order for the liver to be soft and tasty, before cooking it you need to remove the thin melt and remove the spitting from the largest vessels. Since it is important for the biscuits to be firmed up, then the liver needs to be soaked for 20-30 seconds under hot water, then the process will be much faster and easier.

2. Lubricate the product thoroughly, avoiding re-lubrication. Repeat from one side, repeat from the other: which is completely enough.

3. When the product is ready, add salt and pepper directly onto the pan and add a teaspoon of zucchini. It is necessary to be timid, having drunk the fire. Cover with a crust for three pieces without burning, adding a small amount of butter. You can decorate the greenery and serve it.

4. Ozhe, the juice is ready. It took you a little over 10 minutes to prepare it. If you still have an hour, you can prepare the cowhide liver even more deliciously. For whom more cibulia is cleaned. 4-5 cleaned cibulins are cut into slices, put on a frying pan, where the liver has been greased, salt, pepper, add a teaspoon of zucchini and simmer in oil until golden brown. Transferred by balls: liver ball, tsibula ball. Can be served either warm or cold.

5. If you have sour cream and tops in the refrigerator, then you can prepare cowhide liver in another way. More precisely, this method is a continuation of the first two. Once the liver with tsibule is already ready, prepare sour cream sauce in a frying pan. Pour sour cream or tops onto a heated frying pan, boil 5-6 quills until the liquid is steaming quickly, add a splash of water from the kettle. Salt, pepper, stir with a spatula until the creamy sauce is smooth. Let the fire melt, add a couple of tablespoons of top oil and stir with a spatula until completely dissolved. Strain the sauce through a sieve and pour the prepared sauce into the liver with the tsibule. The dish is ready.

The peculiarity of this method of preparation is that the liver is not extinguished, but is subject to minimal thermal treatment, saving all valuable microelements. All ingredients: broccoli, liver, tops retain their original taste, without mixing with one another.

6. The more the liver is greased, the more crusty it becomes. Do not turn off the oven for too long, as this will not remove the added flavor. To change the time of thermal processing, place the liver on a well-heated frying pan.

7. When buying a cow liver liver, you need to choose pieces from the edge, not the middle. These middle pieces have a lot of holes, it can be difficult to remove the spilt, and the liver does not come out so soft. And in the clothes on the edge of the liver there is no such thing and the stench is thinner, which means they are less susceptible to thermal processing to lubricate. About those that the liver may be fresh and so intelligent. The readiness is checked as follows: the juice is cut open, so that its consistency is the same - the product is ready.

8. Always make sure to salt the liver before frying or before cooking. The salt absorbs the juice, the product becomes harsh and dry, and the whole thing begins to burn in the pan and splatter.

A simple recipe for preparing shvidkogo

How delicious it is to cook herbs from the stove when you don’t have enough time.

• We clean the stove of spittle and streaks.
• We cut it into pieces of medium size, not too small, not too big. Shape: rectangular, square, diamond, medallion or assorted. The totality is a little more than 1 div.
• In due course, the fatty liver can be beaten, and to prevent bloody breezes from flying onto the walls, the cut-out pieces can be folded into a plastic bag.
• Bring the dough to a boil in a bowl, then put the liver in this bowl and immediately roll all the bowls in the pot using a wooden spatula. You can add aromatic spices before the boroshnya. This way, an hour will be saved, and your hands will no longer be clean. If you roll the skin tightly, it will take more than an hour.
• Then we put the liver scraps on a frying pan with some heated oil and brush them on one side, then on the other side. Respect! Here lies the main secret of preparing the liver, which allows it to become tender and juicy.

Dekilka of more extensive recipes

Pechenka in Stroganiv style

Ingredients:

• liver – 500 g;
• tsibulya - 1-2 pieces;
• sour cream – 150 g;
• salt, hot red and black pepper - for relish.

Clean the liver from the melts, cut into cubes and fry until ready according to the above method. Peel the cibul, cut into cubes or slices, and sauté until golden brown. Place the cibul into a saucepan, add a splash of water, bring to a boil and simmer for 5-8 minutes. Season with salt and pepper, add|add| sour cream, boil for another 3 -5 minutes|minutes|. The sauce is ready. Place this sauce on a greased liver, and let it boil for more than 2-3 minutes. The dish is ready!

Liver with soy sauce and honey

Ingredients:

• liver – 500 g;
• tsibulya - 1-2 pieces;
• honey - 1 tbsp.
• soy sauce – 4 tbsp;
• potato starch - 2 tbsp;
• chasnik – 2-3 cloves;
• Roslinna oliya – 1-2 tbsp;
• tomato paste – 1 tbsp;
• water -100-15 ml;
• salt, red and black pepper - for relish.

The liver should be prepared as intended. Cut into cubes 5-6 cm long and 2-3 cm wide and mix with starch in a secluded bowl. Cobble, cut into slices, brush in olive oil until ready. Place the entire amount of liver mixed with starch onto the greased tsibula. Extinguish the liver with the tsibule for 10 hvilins. At this point you need to mix tomato paste, honey, soy sauce and water. Pour over the dish that is being prepared and simmer for 10 minutes over low heat. A few minutes before it’s ready, add spices until it tastes good, and as soon as the herbs are ready, add a chasnik. Submit s|iz| Let's have a vegetable salad. Whatever the side dish is, come here as well.

Pechenka with prunes

Ingredients:

• liver – 500 g;
• tsibulya - 1-2 pieces;
• prunes without tassels - 100 g;
• Roslinna is not enough - 1-2 tbsp;
• red wine – 70-80 g;
• salt, black pepper - to taste.

Peel the tsibul and cut into cubes or rings (behind the eggplants). Coat with olive oil, add to the liver and coat with 10 pieces of bread at a time. Add prunes, wine and spices, simmer for another 10-15 khvilins. The dish is ready!

Baked cutlets

Ingredients:

• liver – 500 g;
• tsibulya - 1-2 pieces;
• egg - 1 piece;
• Boroshno - 3-4 tbsp;
• salt, pepper - to taste.

Chop the liver into mince and minced meat. For the minced meat, add the egg, boron, salt and pepper until relished. You will see a masa whose consistency suggests adding thick sour cream. Grease it on a well-heated frying pan, with a sliver of skin on each side. The cutlets come out looking like small pancakes (only from the liver). Serve with sour cream. Garnish with potatoes and sheep salad.

Shashlik from the oven

• liver – 1 kg;
• mayonnaise chi sour cream – 1 pack;
• Gostri red pepper.

Wash the liver, remove the spilt, cut into pieces 5x5 cm, pepper and season with mayonnaise. Once you get the sour cream, you need some salt. Add pepper to taste. For marinating, 40 hvilins are enough. We string the liver onto a skewer and place it on the grill. Do not over-trim the smut - the liver.

Shishlik from the liver has a lot of options. The liver can be marinated with zibule and herbs (cilantro, crepe), smothered in bacon or lamb cauliflower, placed on a skewer alternating pieces of liver with pieces of lamb fat, etc. Here fantasy can be boundless. It’s delicious to prepare cowhide liver, vikorista and spiced vegetables, and the recipe is not at all difficult, and it takes a minimum of time. Delicious!

There are so many people who talk about this product that it’s really sad. No matter how much the liver is cooked, it still comes out dry and crusty, and its powerful bitterness is present and completely zips the herbs. Or maybe the stink just doesn’t know how to cook a delicious cookie?

Among gourmets, veal liver is especially prized, its color varies from light brown to dark brown, it is the most delicious and the most delicious. Veal liver is especially tasty in a greased or baked form, and it needs to be cooked with care - after drying, it becomes hard. The largest liver is yowlovich, which reaches 5 kg, dark in color with a bitter taste and infuses the tart with a sharp relish. You can enhance the taste of cowhide liver by soaking it in milk for a couple of years. In this process, not only add heat to the liver, but also crush it with the bottom and pulp. Pig liver is cut apart from the liver of other animals, showing porosity when cut. Weight up to 2.5 kg, color from dark red to dark brown. Vaughn is not as tender as veal, but it does not have such coarse spit as yalovich. However, before cooking it is necessary to soak it in milk to remove the bitterness and add tenderness and softness.

The gentlemen take a different route and rob the bird’s liver. The liver of the turkey has fewer calories and is obviously served as chicken instead of vitamins, but it is no less rich and tasty. Fresh and bright poultry liver has a brown color and a shiny, smooth surface.

Whatever oven you choose, be sure to buy fresh, not frozen, product. The smell of fresh liver is sweet and sour, indicating that the product is sealed. The top of the liver, whatever you choose, must be smooth, springy, without stains, scuffs or ripples. Add the spilt right before cooking. First rinse the liver in running cold water, then place warm water on a piece of bread. Once out of the water, hold a piece of the stove on one side and carefully stir in the melt. To reduce the amount of float on the pork liver, also rinse it, then place it in a pot for 20 minutes. The great veins are clearly visible.

In order to prepare the liver deliciously, cut it into portions, soak it in cold milk for 40 minutes, then remove it and dry it with a normal paper towel. No milk? Quickly consume some grub soda. Apply it to the skin and leave for 1 year, then rinse in cold running water. Salt the herbs from the liver as soon as they are ready.

By following these simple rules and reviewing our recipes, you will find out how to prepare a tasty cookie, and this brown product will appear on your table more often.

Pig liver, stewed with sour cream

Ingredients:
400 g pork liver,
1 cibulin,
1 clove chasnik,
200 g sour cream,
1 tsp. mustard,
1 tsp. flour,
100 g milk
rosemary oil, parsley, salt, spices - for relish.

Preparation:
Soak the liver in milk for 30 minutes. When the time is up, remove the oven and squeeze out the milk. When the pan is heated, pour in 2 tbsp. olive oil, put there the finely chopped sirloin and the prepared liver. Coat 10 hvilins with a stretcher. Mix well in a bowl or glass, mustard and sour cream, add the mixture to the frying pan and simmer for 10 minutes. Add chasnik to the mixture, pass through a press, trimmed parsley, spices and simmer until ready. At the end of cooking, add salt until it tastes good.

Pechenka in Stroganiv style

Ingredients:
500 g veal liver,
2-3 cibulini,
300 g sour cream,
boron for powdering,

Preparation:
Wash the liver, cut into small pieces and soak for 30 minutes in milk, then dry with a paper towel. Cut the cibul into slices and coat with olive oil. After that, remove the liver from the frying pan and coat the liver with the same oil, previously rolled in a pot, no more than 5 pieces per side. Add|add| Before baking, sour cream and tsibul, stir, let a little simmer without a lid, so that | The liquid has evaporated, and simmer for 15 minutes, under the lid. At the end of cooking, add salt and black pepper for relish.

Schnitzel from the liver

Ingredients:
200 g cow liver,
200 g crackers,
100 g boroshna,
Oliya - for lubrication.
For the batter:
2 eggs
1 pinch of salt,
20 ml vershkov,
1 tbsp. (Without gorka) boroshna.
For the white sauce:
100 ml vershkov,
2 cloves chasnik,
salt for relish.

Preparation:
Prepare the liver, cut into portions, add salt and pepper and let stand. To prepare the batter, take the eggs and add the egg whites. Salt the beans, add|add| tops, mix well and gently until the whites are beaten into a pulp. Prepare a container for breadcrumbs and breadcrumbs. Roll the liver pieces in a boroshny, soak them in batter and roll in breadcrumbs. Place the prepared pieces on a heated frying pan with olive oil and grease 5-7 pieces from each side over low heat. To prepare the sauce, pour the tops into a hot frying pan, add some salt, add salt and bring to a boil. Pour white sauce over the finished schnitzels.

Pechenka with potato-syurd “subtsa”

Ingredients:
300 g of liver,
150 ml dry red wine
2 potatoes,
1 egg,
100 g solid siru,
Oliya, salt, black pepper - for relish.

Preparation:
Clean the stove and soak in wine for 1 year. Grate the potatoes and cheese into a coarse grater, mix, add the egg and mix well. Dry the liver, grate with salt and pepper and cut into slices. Next, take three pieces of potato mixture, simmer on the bottom, put a stove top on the mixture and cover with the mixture. Squeeze the pie for a few minutes and place it in a frying pan with rosemary oil. Grease the liver “under the fur coat” with low heat so that both the potatoes and the liver are thoroughly greased on both sides.

Pechenka, baked by the mountain workers

Ingredients:
500 g of liver,
8 potatoes,
2 cibulini,
1 carrot,
1-2 tomatoes,
4 tbsp. top oil,
salt, pepper, bay leaf, chasnik, herbs - for relish.

Preparation:
Cut the prepared liver into pieces, coat with oil and place in ceramic pots. Add|add| sliced ​​potatoes, tomatoes, cibul, carrots, salt, pepper, bay leaf, pour hot broth or water. Cover the pots with liver and vegetables, place in the oven and simmer at 180 ° C for 20-30 minutes. When serving, sear the liver in a pot with chopped chaska and some greens.

Hot appetizer with liver and mushrooms

Ingredients:
400 g of liver,
200 g fresh mushrooms,
1 cibulin,
top butter|mastila|, sour cream sauce and cheese - for relish.

Preparation:
Cut the prepared liver into strips. Wash and boil the mushrooms, place on a plate and then cut into strips. Trim the fillet and lightly coat it with top oil. Grease the liver and mushrooms, add the fillet, place the ingredients in a baking dish, pour sour cream sauce over the liver, grate the cheese and bake at 180°C in the oven for 30 minutes.

Liver pate

Ingredients:
1 kg of liver,
200 g vershkova butter,
2 cibulini,
salt, bay leaf, black pepper - for relish.

Preparation:
Boil the prepared liver in salted water until soft, add bay leaf and pepper. When the liver is ready to pass through a meat grinder, mix well melt with top butter. During the day, add the prepared pate from the liver to the prepared greased tsibul.

Turkey liver with cheese sauce

Ingredients:
500 g turkey liver,
100 g solid siru,
75 g vershkova butter,
2 tbsp. roslin oil,
150 ml 30% vershkov,
150 ml milk,
50 ml dry white wine
2 tbsp. flour,
2 drops of green dill and parsley,

Preparation:
Wash the liver, dry it with cutlets and cut into slices. Heat the oil in a frying pan and grease the oven until golden brown. Salt, pepper, pour over the wine and continue to brush until the wine has evaporated. Then place the liver on a plate. In a frying pan, heat a top of butter|butter| And coat it thoroughly. Add the tops diluted with milk to the frying pan, mix well so that the breast does not form, add salt and pepper until relished. After this, add the grated cheese into the frying pan and stir until the cheese is dissolved. Place the stove in the frying pan and heat it with 1 piece of cheese at once. Sift the prepared herbs with trimmed herbs and serve them to the table.

Cookie pancakes “Nizhni”

Ingredients:
500 g of any kind of liver,
1 carrot,
1 cibulin,
3 eggs,
100 ml milk
2 tbsp. flour,
2 tbsp. starch,
1 tbsp. mayonnaise,
10 g greens,
salt, black chalk pepper - for relish.

Preparation:
Clean and finely chop the fish, brush it with hot oil until lightly browned. Grate the carrots into a large third and coat the carrots with 2 strands. Transfer the vegetables to a bowl or blender bowl. Wash the liver well and clean out the bile ducts and the melts. Place the liver in the bowl with the vegetables, add the eggs, salt and pepper until relished, add spices and herbs for the eggplants. Then stir together the flour and starch, pour in the milk, add 1 tbsp. raspberry oil and mayonnaise and use a blender to complete all the details. The finished dough has a consistency similar to thick sour cream. Bake the pancakes in a heated frying pan with a layer on both sides.

Meatballs from the liver

Ingredients:
200 g veal liver,
1 egg,
30 g fat,
60 g crackers,
20 g boroshna,
10 g parsley,
salt, pepper - for relish.

Preparation:
Pass the liver through a meat grinder, add the egg, olive oil, breadcrumbs, salt, pepper, chopped parsley and mix thoroughly. Form small balls, roll them in a bowl and boil them in salted water. Serve the meatballs from the oven to the broth, greased cabbage or cabbage soup.

Pechinkovy saltison

Ingredients:
700 g of liver,
300 g lard,
1 cibulin,
2 eggs
2 watch heads,
1 cl. semolina,
salt, pepper - for relish.

Preparation:
Scroll the liver over the meat. Finely chop the fillet and coat it with a top of butter. Mix the liver with eggs, seasoned chasnik and semolina and pour in 20-30 minutes until the semolina has swelled. Add finely chopped lard, spices, cibul, mix well and put the masa in a plastic bag (or more often in 2-3, so as not to burst), put in warm water and cook for 2.5-3 years. You can replace the package with vikory intestines and bake the liver saltison in the oven.

Pechinkov’s pies “Lasun”

Ingredients:
600 g of liver,
8 potatoes,
4 eggs,
3 cibulini,
2 tbsp. small crackers,
Oil or margarine, salt, black pepper - for relish.

Preparation:
Scroll the liver through a meat grinder. Boil the potatoes, remember, or put them through a meat grinder. Coat the finely cut cibul on oil until golden brown. Mix the potato puree with the liver, add the eggs and coated chicken, stir, add salt and pepper. Form patties out of the mixture, roll them in breadcrumbs and grease them over low heat until ready.

Liver cutlets

Ingredients:
500 g chicken liver,
½ cl. boiled rice,
1 cibulin,
1 egg,
1 tbsp. starch,
milk, nutmeg, salt, pepper - for relish.

Preparation:
Cut the liver into small pieces and soak in milk for 2 years. Then twist the liver together with the tsibule through a meat grinder, add rice, eggs, starch, and spices to the mass. Place a tablespoon of masa into a heated frying pan with olive oil and grease the cutlets on both sides over high heat. Place the greased cutlets in a deep frying pan, add a couple of tablespoons of water, cover with a lid and simmer with a few more quills.

Cookie rolls with apples

Ingredients:
500 g of liver,
1 cibulin,
300 g apples,
200 g smoked bacon,
1 tbsp. top oil,
2 tbsp. sour cream,
boron, bay leaf, salt, pepper - for relish.

Preparation:
Remove the melt from the oven, cut it into slices, lightly beat it, place an apple slice on the skin, turn it into a roll, wrap it with thin lard and tie it with thread. Coat the finished rolls in hot oil, transfer to a pan for simmering, add broth or hot water, as well as cut into small pieces and grease the fillet, and simmer under a closed lid. After 20 minutes, add salt and spices and continue to simmer until ready. When the rolls are ready, take them out of the broth on the side, remove the threads, and add|add|to the broth. sour cream, mixed with|iz| flour|boroshny|. Serve the rolls with the sauce.

Warm salad with chicken liver

Ingredients:
200 g chicken liver,
1 carrot,
1 cibulin,
1 sweet pepper,
salt, black chalk pepper - for relish.

Preparation:
Wash the liver, dry and cut into pieces, cut the cibul into slices, carrots into strips, sweet pepper into rings or slices. When heated in a frying pan, coat the liver with 3-5 pieces of chicken, add chopped vegetables, salt, pepper and grease until done, stirring occasionally, 8-10 pieces of chicken.

Now you know the secrets of how to cook a tasty cookie. Enjoy your appetite and new culinary delights!

Larisa Shuftaykina