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Fried pork liver is the highlight of the program. Video
The liver is one of the healthiest meat products. It contains a lot of vitamin B12, which is actively involved in the formation of red blood cells. A diet with liver dishes is recommended with low hemoglobin, as well as athletes during periods of high physical exertion. A particularly popular dish is fried pork liver.
Home-style fried pork liver – a delicious dish in 10 minutes
To prepare the dish you will need:
- Pork liver (400 g)
- bow (1 head)
- salt, pepper (to taste)
Pork is tender meat, and liver is especially. The whole secret of its preparation is in the roasting time. If you overexpose the liver in a frying pan, it will turn out tough, “rubbery”. Therefore, a steamy or defrosted liver should be fried for no more than 10 minutes – 5 minutes on one side, 5 on the other. As soon as the pieces have become grayish, they need to be removed from the heat.
When defrosting, the liver loses a lot of moisture. To avoid excess evaporation and not dry out the product, fry the defrosted liver under the lid
The onions are fried separately until transparent, and then added to the finished liver.
Pork liver with tomato paste – an original dish for a festive table
To give your liver a unique flavor, you can make a tomato paste sauce and stew the slices in it.
The recipe for this dish is as follows:
- pork liver (400 g)
- tomato paste (300 g)
- flour (1 tbsp. l.)
- bow (1 head)
- spices (1/2 tsp)
- salt, pepper (to taste)
First, the sauce is made. The onion is fried until half cooked, tomato paste, spices, salt are added to it. When the sauce has boiled a little (2-3 minutes), you can add flour to thicken it. To stir thoroughly.
Then the liver is cooked. It is cut into pieces 2 centimeters thick and 3-5 centimeters long. Fried quickly (no more than 2 minutes on each side), poured over with sauce, covered with a lid and stewed for 7-10 minutes. Sprinkle the finished dish with chopped herbs.
Fried pork liver pate – lick your fingers!
Liver pate is an incredibly tasty dish. It is prepared so simply that even inexperienced housewives will cope with the process.
It is better to eat liver pate chilled, then its structure will be denser. It is not worth preparing sandwiches in advance: the butter contained in the pate may melt, and it will float
For the pate, you need to take a ready-made home-fried pork liver. In principle, you can use cooked according to any recipe, the main thing is that onions are present in the dish. The liver with onions is chopped in a blender or meat grinder, mixed with butter (100 grams of butter per 400 grams of liver) and refrigerated for 30 minutes. You can add grated cheese, herbs, chopped mushrooms or olives to the pate. A tasty and satisfying dish is ready.