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Salad with boiled liver and pickles. Video
The liver has long been known for its healing properties. Even Avicenna in the XNUMXth century advised drinking goat liver juice to improve vision. The liver contains a large amount of complete proteins, vitamins A, C and B, as well as iron, calcium, phosphorus, magnesium and a number of useful amino acids. Eating liver improves brain and kidney function, normalizes vision, strengthens teeth and hair. Liver dishes are recommended to be included in the menu of pregnant women, children and diabetic patients. The liver can be boiled, fried, or you can make a delicious salad from it.
Liver and Mushroom Salad Recipe
To make a salad with liver and mushrooms, you should take:
– 500 grams of beef liver; – 4 hard boiled eggs; – 150 grams of hard cheese; – 300-350 grams of pickled mushrooms; – 1 fresh cucumber; – greens of dill or parsley; – 70 grams of butter; – 200 grams of mayonnaise.
First of all, wash the liver, boil and grate on a coarse grater. Peel hard-boiled eggs and also grate or chop with a knife. Finely chop the pickled mushrooms. Then grate the cheese and fresh cucumber on a coarse grater.
Layer all ingredients on a platter. First, lay a layer of beef liver and coat with mayonnaise. Grate butter on top on a medium grater, put eggs on top and cover them with mayonnaise. Then – fresh cucumber and pickled mushrooms, cover the layers with mayonnaise and garnish with chopped herbs.
Pork liver salad with crab sticks and Korean carrots
To prepare pork liver salad with Korean carrots and crab sticks, you will need:
– 400 grams of pork liver; – 400 grams of crab sticks; – 6 hard boiled eggs; – 3 heads of onions; – 150 grams of hard cheese; – 1 can of canned corn; – 150 grams of Korean carrots; – 2 fresh cucumbers; – mayonnaise. For the marinade: – 2 tbsp. water; – 1 tbsp. 9% vinegar; – 1 tbsp. Sahara; – 0,5 tsp salt.
Onions must be marinated for at least 2 hours
Prepare the marinade by mixing all the ingredients: water, vinegar, sugar and salt. Then peel the onions, cut them into half rings and marinate.
Boil the liver in salted water and grate on a medium grater.
On a round dish, lay out all the salad ingredients in layers, brushing each with mayonnaise. First, put grated pork liver, pickled onion on top, then finely chopped eggs, then Korean carrots, then crab sticks and cucumbers cut into strips, put corn on top and top with grated cheese on a medium grater.
Garnish the salad with herbs, crab sticks and corn.
Liver salad recipe with pickles
To make a liver salad with pickles, you will need:
- 400 grams of beef liver;
- 2-3 pickles;
- 2 heads of onions;
- flour;
- vegetable oil;
- salt; – ground black pepper;
- mayonnaise.
Liver salad with pickles can also be made from boiled liver. To do this, the liver should be washed and boiled in salted water until tender, then cut into strips and, without frying, continue to make a salad according to the recipe
Rinse the liver, remove the film, cut into strips, pepper and salt. Then season in flour and fry in vegetable oil until tender.
Peel the onion, cut into half rings and fry until golden. Cut pickled cucumbers into strips.
Cover the dish with lettuce leaves, put a layer of liver, on top – a layer of onions, and then – cucumbers. Pour mayonnaise on the salad and let stand for one and a half to two hours to soak all the ingredients.
Turkey Liver Salad Recipe
To make a turkey liver salad, you need to take the following ingredients:
– 600 grams of turkey liver; – 2 heads of onions; – 15 pieces of pitted prunes; – 1 can of canned corn; – 1 fresh cucumber; – mayonnaise. For the marinade: – 3-4 onions; – 1 glass of cold boiled water; – 1,5 tsp Sahara; – 2-2,5 tbsp. 9% vinegar.
First of all, prepare the marinade. Peel the onion, cut it into half rings, fill it with cold boiled water, after stirring salt and vinegar in it. Leave the onion in the marinade for 45 minutes.
Rinse the liver, dry and boil or fry on both sides in vegetable oil. If you are frying the liver, add the finely chopped onion at the end and fry with the liver for 5 minutes, stirring occasionally. If you boil the liver, then fry the onions separately. Cool the onion and liver.
Cut the cooked liver (boiled or fried) into strips, add fried onions, pickled onions, prunes and fresh cucumber, chopped into strips, corn and mayonnaise. Mix all the ingredients of the salad well.
Liver and Beans Salad Recipe
To make a liver and bean salad, take:
– 400 grams of beef liver; – 4 pieces of salad onions; – 1 can of canned white beans; – 1 cup cooked rice; – 250 grams of mayonnaise; – vegetable oil; – 5 hard-boiled eggs; – 1 fresh cucumber; – salt; – parsley.
Boil the liver in lightly salted water, cool and grate on a coarse grater. Cut the onion into half rings and fry until pleasant golden brown in vegetable oil. Peel and grate the eggs on a medium grater. Cut the cucumber into thin strips.
Take a tall salad bowl and lay out the liver and bean salad ingredients in layers: beef liver, mayonnaise greased onion, boiled rice, onion greased with mayonnaise, eggs greased with mayonnaise, and canned beans.
Decorate the prepared salad with liver and beans with parsley leaves.