Liver in the Multivariate

Multivar - this is a universal assistant to all the housewives in their troubles in the kitchen, we can say that this is a modern "chudokastryulya." It is multifunctional and very "smart".

The multivark has several very positive qualities, however, according to the majority of users, its main positive feature is that it can put all the products at one time, set the cooking mode of the dish, and calmly leave to deal with their personal affairs.

Today for multivark there are many different recipes, besides any mistress can easily invent all the new dishes. For example, from the liver. The liver is not just delicious, but also a very useful food product. It has a lot of vitamin C, thiamine, B vitamins, vitamin A. It is also rich in minerals, for example, selenium, phosphorus, iron, zinc and manganese. Thus, the liver is an indispensable product in the human diet. However, this product is not very easy to prepare. If you do not cook it, it will not be too tasty, if it's fried - hard.

Try to cook a liver in a multivarquet, for sure you will have to taste not only the method of preparation, but also the wonderful taste of the dish.

You will need: from half a kilogram to a kilogram of liver, a pair of bulbs, one carrot.

So, we prepare the liver in a multivariate.

The liver needs to be rinsed, cleaned of the films, as you usually do, cut into pieces. Bulbs must be cut into thin semirings. Carrot cut into strips or grate.

Liver, carrots, onions put in a multivark, there also put black pepper, bay leaf, you can make any other spices, a little salt, two tablespoons of vegetable oil, all you need to mix, close the lid, turn on "Quenching", cooking time - 1 hour.

As you can see, the liver in the multivariate is prepared very simply, it is quite accessible even to inexperienced housewives.

In summer, when there are many vegetables, tomatoes, a variety of greens, and Bulgarian pepper can be added to the listed ingredients, which will greatly improve the taste and aroma of this dish.

If you want something more original, then you will like the beef liver in a multivarquet with prunes .

You will need:

About 500-600 g of beef liver, a handful of prunes, one onion, soy sauce, salt and oil will not be needed.

Prunes should be poured in advance with boiling water.

Liver wash, cut with thin bars about 4-5 cm long. Put the liver in a bowl, pour soy sauce - to taste, the top pieces should hang slightly out of the sauce. All mix well and leave for a while.

Finely chop the onion. Put into the multivark without adding oil - to the "Baking" mode with the lid closed.

Then we need to rinse the prunes, drain the water, finely chop and add to the onion, which during this time will be lightly browned. The "Baking" mode should be turned off, mix everything.

Put the liver there - without excess sauce. Mix everything. Close.

Switch on the "Quenching" mode for 1 hour.

It is also easy to prepare the liver in a double boiler.

One of the easiest ways to cook liver in a double boiler is the liver, stewed in Spanish . First, the liver should be rinsed, cleaned of films, cut into small pieces, folded into a pan intended for cooking porridges, and poured with a small amount of water. Pour in the same wine, add a little pea of black pepper. Cook the liver for 15 minutes.

Then, garlic and onions should be brushed and finely chopped. Put them out in a sauté pan in oil or in a skillet with a small amount of water. Then add the spices and chopped parsley, then stew for another three minutes.

Add the liver to the vegetables, pour in the same broth from the liver, sprinkle with breadcrumbs and continue to stew for a few more minutes.

Serve on the table, decorated with wedges of lemon.

Thus, if you decide to make a liver in a multivark or in a double boiler, you can easily and easily, without much effort and time, prepare delicious dishes in which all useful elements will be stored.