How to fry beef liver, the main secrets

Beef liver is a valuable byproduct, enriched with vitamin A, group B vitamins, nicotinic acid. Eating beef liver is an ideal way to prevent anemia. First and foremost, the taste of the finished liver depends not only on how to fry the beef liver, but also on how fresh it is, what age of the animal and other indicators.

How to choose beef liver

It is best to choose a chilled liver, since frozen loses more than half of its nutrients and the quality of the finished product worsens. The chilled liver should have a smooth, shiny surface. At the liver, which has lain for a while, this shine is lost, and it becomes a matte color. The color of the liver varies from the age of the animal, if veal, then the liver is saturated red, if beef, then the liver is more cherry, dark red. It should have the same color throughout the volume. On the fresh liver with the pressure of the finger does not leave any traces, everything else says that the liver is not the first freshness.

Recipes of dishes from the liver

How to fry beef liver? In principle, it is not so difficult, most importantly, to comply with the technological process of preparation. Correctly cooked liver does not bitter, soft and tender.

Fried liver

• Kilogram of the liver;
• A little soda;
• Black pepper powder;
• Salt;
• Flour;
• Oil for frying;
• Butter butter is a slice;
• Greenery.

The liver should be thoroughly cleaned from the transparent film, cut veins and large veins, cut into portions, the thickness of one piece from 7 to 10 mm. Prepared liver sprinkle a small amount of baking soda, and let it lie down for a while, then it must be washed and patted with a towel. Salt and pepper the liver, then roll each piece in flour and fry in a frying pan with hot oil on both sides for three minutes. If the piece is larger than necessary, then you can fry for five minutes. When the liver is ready, it is laid out on a plate and decorated with greens and a slice of butter, which melts, giving the liver a special mild taste.

Fried liver with oranges

• Liver pawn;
• Mustard a couple of spoons;
• Flour;
• Oil for frying;
• Salt and pepper;
• Ground ginger;
• Dry red wine a hundred milliliters;
• Butter butter is a slice;
• There are two orange.

The liver is cleaned manually from the film and using a knife, remove unnecessary veins, wreaths and pieces of muscle. We cut into portions of slices less than one centimeter thick, each bit with mustard, it will be even softer at the expense of it. Before frying the beef liver, roll it in a small amount of flour and fry in a pan for two minutes on high heat and another three minutes on a weak under the lid. Then take the liver, and in this frying pan pour half a glass of cold water, butter, bring to a boil and strain through gauze. One orange is cut into neat rings, and the second orange is passed through the juicer. Water with butter mix with juice and wine, we keep on small fire, not allowing to boil, about five minutes. Pieces of liver spread on a plate, and decorate with orange, the sauce can be served separately or pour a liver.

Secrets and tips for cooking beef liver

• It can not only be fried, but also stew, how much to extinguish beef liver? In fact, it should be stewed as much as fry, if you put out on high heat, it will be five minutes, maximum seven;
• It will be gentle and soft, if it is soaked in milk before frying;
• Pre-pickled in mustard, it will also become softer;
• It must be salted at the very end, and pepper - first, black ground pepper removes an unpleasant odor;
• The by-product in bulk is quickly prepared and does not become rigid.

In this article we tried to tell you how to fry beef liver, and also what better seasonings to add and methods to use, so that it becomes softer, tastier. This valuable product for our body is best used once a week.