How to fry the liver so that it remains soft and juicy?

The fact that the liver - a useful product, they know, probably, everything. Dishes from the liver doctors are advised to include in the diet of children, as well as pregnant women and those who recover from illness.

But that's not all people know how to cook deliciously the liver, because this product is rather whimsical. It is wrong to prepare the liver for frying or slightly overdo it on fire, and a delicious dish will not work.

Today we will talk about how to properly fry the liver, so it turned out soft and juicy.

It must be said that the taste of the future dish depends heavily on the quality and type of liver. So, the best taste qualities are veal and beef liver. Lamb's liver is also very tender, but not everyone loves it because of the presence of a specific odor. Pork liver is considered less delicious than the kinds of by-products listed above. A separate conversation deserves the liver of the bird, from which you can cook a variety of delicious dishes.

But whatever type of liver you choose, it is very important that it be fresh! The fact is that the offal has a very short shelf life - no more than three days, provided that the liver was stored in the refrigerator. Therefore, it is desirable to purchase this product in places where the quality of the products is controlled.

If you decide to buy beef liver, then choose a rich color product. Too light or, conversely, a dark color of the liver may indicate a poor quality. Make sure that the film on the surface of the piece you selected is not damaged, and on the cut the liver looks smooth, not grainy.

So, the choice is made. But, before frying the liver, it must be properly processed and prepared. And the first thing to do is remove the outer films. To make this operation easier, a piece of liver should be doused with boiling water, and then immediately put it into cold water. After such a procedure, the membranes from the liver are removed quite easily.

Now you need to soak the liver in milk. This allows you to get rid of the specific smell and gives the product a more delicate taste. The soaking time is not less than half an hour.

Now it's time to decide how to fry the liver - portioned pieces or slabs? If the first option is chosen, then cut the liver with wide flat slices of width in the finger. When slicing the liver, you will see that in the thickness of the tissue bile ducts come across, they must be cut out, otherwise the dish will be spoiled. Portion pieces must be wrapped in a food film and slightly repulsed with the back of the knife. Beating the liver with a kitchen hammer is not recommended, since it has a less dense structure than meat.

Sliced slices are sent back to the bowl with milk for about ten minutes. In the meantime, we are preparing breading, mixing flour with a small amount of dry herbs. Harmonious taste of the dish can be obtained if you use savory, thyme or rosemary. But to salt the liver at this stage is by no means impossible! If salted raw liver, then it will become firm, even if not violate the rules of heat treatment.

So, the preparation of the liver is complete, now we turn to the light of the question, on what and how to fry the liver. Frying oil can be used vegetable or melted cream, and the degree of heating should be moderate. On high heat, the liver can burn, remaining moist inside, and with mild heating - will lose juiciness. You need to fry the liver for two or three minutes on each side. It should be taken into account that the frying time depends on the size of the pieces. The easiest way is to focus on the color of the liver. As soon as the piece changes its color to half the cut, it's time to turn it around. The readiness of the liver can be determined by puncturing with a knife or fork. The juice that stands out from the finished dish will be clear, not bloody. Now, when the liver is fried, the pieces can be salted. Serve such a liver with garnish and any sauce.

And how to fry the liver, cut into smaller pieces? This dish is best cooked with onions. The liver should be prepared in the same way as described above, but not cut into large pieces, and cut into small pieces. Peel onion and cut into half rings. For three hundred grams of liver you need to take two or three onions. Now we warm up the oil in the frying pan, dip the onion and fry it until golden brown. The liver is bred in flour with spices and sent to a frying pan. It is very important that the pieces of liver lie in one layer, so if you need to make a lot of fried liver, then you will have to cook portion by part. Fry the liver, stirring until it changes color. Then pour a little water into the frying pan and stew our dish for three minutes. Then open the lid and add salt and pepper. Similarly, you can cook chicken liver.

Now you know how to fry the liver so that it remains juicy. Serve a ready dish with any side dish, the classic option - mashed potatoes. In addition, you can prepare a sauce - mushroom or sour cream.