Cooking the liver in milk
The liver is an incredibly healthy product. It is high in iron and zinc, and also contains phosphorus, essential amino acids, collagen and an easily digestible protein. You can also cook many different dishes from it, and to make them tasty and juicy, it is better to pre-soak the liver in milk.
Be sure to choose fresh, good quality liver for cooking. It should have a uniform burgundy brown color, a smooth surface, clear bile ducts and an intact film. It is also very important that there are no seals on the sections. Only when using such a product, you are guaranteed a delicious dish.
Before cooking, thoroughly wash the offal under running water to remove bile. Then put in a deep bowl and cover with cold milk. You can soak either a whole piece of liver or pre-cut one.
As a rule, pork or beef liver is soaked in milk. Tender chicken liver does not require this
Chicken liver should be in milk for 1-2 hours. Thanks to milk, this product will get rid of bitterness, blood taste, odors and possible harmful substances. In addition, after soaking, the liver becomes more tender and juicy, which makes the cooked dishes even tastier.
It is better to drain the milk after the liver, and dry the offal itself with a paper towel. This is especially important if you are going to fry the liver in a pan.
Fried liver in white sauce
Ingredients:
- 500 g pork or beef liver
- onion head
- 100 ml cream
- 2 st. tablespoons of sour cream
- 1 st. spoon of flour
- 70 g butter
- salt and black pepper to taste
Wash the liver, cut into small pieces and soak in milk for 1,5 hours. Then drain the milk and dry the offal on a paper towel. Melt the butter in a skillet and add the liver. Fry over medium heat. When it changes color, add the onion, cut into half rings, add salt and stir. After 3-4 minutes, dust the liver with flour and cook for another 1 minute. Then add sour cream and cream. Mix everything thoroughly, pepper and simmer for 10 minutes. Serve the cooked liver with gentle mashed potatoes.
Ingredients:
- 500 g liver
- 2 eggs
- onion head
- 2 Art. tablespoons flour
- 1 Art. spoon of sour cream
- Vegetable oil for frying
- salt and black pepper
Soak the liver in milk as described above. Then cut into pieces. Peel the onion and cut into 4 pieces. Pass these foods through a meat grinder and mix with eggs, flour and sour cream. Season with salt and pepper to taste. Heat vegetable oil in a frying pan, put the liver mass on it with a spoon and fry on both sides until golden brown. Serve with sour cream.