Pork liver how to cook. How to cook pork liver so that it is soft and juicy.

Recipes 25.02.2018

Recipes

Pork liver, whose recipes are popular due to the favorable combination of benefits and low prices, is a frequent guest of the everyday home menu. The only disadvantage of offal is that they must be properly handled: it is cleaned of films, washed, and then proceed to further culinary manipulations.

Everyone's favorite offal is pork liver, the recipes of which have found a place in the cuisines of many peoples. Appreciated for its high content of trace elements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared from time to time in a new way. Offal fried with vegetables is considered a classic.

Ingredients:

flour - 55 g;
liver - 490 g;
vegetable oil - 35 ml;
champignons - 115 g;
chicken broth - 230 ml;
celery stalk - 1 pc.;
a handful of parsley.

Cooking

Before you cook pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
After five minutes, when the celery has softened, pour in the broth and boil for another 5 minutes.

Fans of original combinations will love the duo of liver and apples. The not-too-sweet fruit contrasts nicely with the giblets, and the crispy bacon adds variety to the texture of the dish. For adherents of the classics - a thick creamy sauce with Dijon mustard in the base.

Ingredients:

pancetta - 155 g;
apples - 2 pcs.;
liver - 440 g;
Apple juice- 190 ml;
onion - 115 g;
Dijon mustard - 5 g;
fat cream - 145 ml;
a pinch of dried sage

Cooking

After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
Fried pork liver with onions is sent to a separate plate, and in its place, pour in the juice and evaporate it to half of the original volume.
Return the iron, pancetta and add the rest of the ingredients from the list.
Continue frying for another 5-7 minutes.

If you are wondering what can be cooked from pork liver, then cutlets can become an alternative to boring dishes. Since the minced offal itself does not hold its shape well, it makes sense to mix it with minced beef.

Ingredients:

ground beef - 980 g;
liver - 460 g;
a sprig of rosemary;
oregano - 2 teaspoons;
a pinch of chili flakes.

Cooking

Preparation of pork liver begins with its stripping and washing.
Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
From the resulting mass, form cutlets of the desired size and cook on the grill.

This recipe will help you cook pork liver quickly and tasty. Within its framework, the offal whipped with spices can simply be supplemented with flour / semolina, and you can start cooking on fire. Ready-made pancakes are served hot, in the company of sauces of your choice, both as an appetizer and as an addition to the main course.

Ingredients:

liver - 620 g;
semolina- 55 g;
eggs - 3 pcs.;
onion- 35 g.

Cooking

Pork liver, the recipes of which are distinguished by their simplicity, is only difficult to prepare. Strip it from the films, rinse thoroughly and soak in water / milk.
Pass the slices through a meat grinder along with the rest of the ingredients from the list.
Brown the resulting mass in portions for a couple of minutes on each side.

Pork liver chops

Given the tenderness and fragility, the by-products hold their shape well even after beating. You can check this by making pork or breading, in the manner of a schnitzel. Such a meat supplement will be relevant for any vegetable or cereal side dish, it is in harmony with many sauces and gravies.

Ingredients:

eggs - 2 pcs.;
garlic clove - 1 pc.;
bread crumb - 1 tbsp.;
grated parmesan - 25 g;
liver - 440 g.

Cooking

Having covered the giblets with a film, beat them to a uniform thickness of half a centimeter. Rub it with mashed garlic and salt.
Dip the chops in the egg and sprinkle the outside with the cheese and crumb mixture.
Keep the schnitzels on fire for 3-4 minutes on each side.

From offal, you can make not only hot, but also classic snacks, like cakes. Pork liver cake is a recipe loved by many adherents of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic version that can be varied with herbs, hard / processed cheeses and vegetables.

Ingredients:

liver - 540 g;
eggs - 3 pcs.;
flour - 185 g;
sour cream - 95 g;
mayonnaise - 115 g;
a handful of greens to choose from for decoration.

Cooking

Beat the raw liver into minced meat and combine it with a couple of the following items from the list. Don't forget seasonings.
Pour a ladle of batter at a time to make thin pancakes.
Spread each of the pancakes with sour cream and mayonnaise sauce and sprinkle with herbs on top.

Any housewife knows the answer to how tasty it is to fry pork liver: let the pieces brown with vegetables, and then pour sour cream sauce and simmer until cooked. A thick, satisfying and full of taste addition to any side dishes of cereals is ready. If desired, the base of the sauce is supplemented with tomatoes, mustard, spices.

Ingredients:

liver - 740 g;
onions - 135 g;
sour cream - 370 g;
water - 115 ml;
flour - 35 g.

Cooking

Sprinkle the prepared slices with salt and roll in flour. Each hold on fire until golden brown.
Put the onion in the pan and let it soften.
Pour the contents of the dishes with a sauce of water and sour cream.
Simmer the pork with gravy until the sauce thickens and the ingredients are ready.

Do not think that pork liver recipes are similar to each other and it is impossible to beat the product in a new way. You can use an affordable and widespread product even in restaurant-class dishes, the main thing is to choose all the original additions correctly. After such an appetizer, the question: what can be cooked from pork liver will disappear forever.

Ingredients:

spinach - 145 g;
oranges - 2 pcs.;
a handful of walnuts;
butter - 45 g;
liver - 430 g;
bacon - 35 g;
lemon juice - 25 ml;
balsamic glaze, pomegranate seeds - for serving.

Cooking

Divide the main product into small slices and fry each in butter until tender.
Arrange the liver on a plate, on top of the spinach leaves drizzled with lemon juice. Place citrus slices next to it, sprinkle everything with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.

One of classic recipes pork liver - a pate that is convenient for serving during a meal in the buffet format and favorably decorates the table at banquets. What distinguishes this recipe from all others is its heterogeneous texture, which is easily achieved simply by carefully chopping the ingredients by hand.

Meat by-products contain many useful substances, so nutritionists advise including them in the diet. The pork list is not recommended for people suffering from cholecystitis, while for the rest it will bring much more benefit than harm. In addition, it cooks quickly, it turns out satisfying. However, I want it to be tasty too. Experienced housewives know how to cook pork liver so that it is soft and juicy, and they willingly share their secrets. The main thing is to choose successful recipes and get acquainted with the intricacies of technology.

Features of selection and preparation

You can cook delicious pork liver both fresh and frozen, but it is important to choose a quality product, properly prepare it for heat treatment, and then fry or stew in strict accordance with the technology.

If you see that a piece of fresh liver lies in a bloody puddle, it has too dark color or covered with spots, hard crust, exudes an unpleasant odor, then you should refrain from buying. This liver is by no means as fresh as the seller claims, and it won't make a delicious dish even if you find the best recipe.
It is impossible to defrost the liver in the microwave - its appearance and quality will deteriorate, it will become dry, covered with spots. It is better to let it thaw in the refrigerator or, in extreme cases, at room temperature.
The liver will be soft and juicy if it is soaked in milk before cooking. You can also boil and stew it in milk, some do just that. This is not very economical, but it allows you to give the finished dish a delicate creamy taste, to protect the product from overdrying.
Pork liver can be marinated in water slightly acidified with vinegar. It is good to add onions, celery greens, white ground pepper to the marinade. Marinating for an hour will get rid of the inherent bitterness of pork liver.
If you want the pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as in this case there is a risk of overdrying it. General cooking liver in a pan is usually 10-20 minutes.
It is better to fry the liver on a sufficiently strong fire, immersing in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of organ meat.
So that the splashes from the oil do not scatter too much, it is advisable to bread the pieces of the liver in flour before placing them in the pan.
To keep the pork liver soft and juicy, you can salt it only at the last stage of cooking.

Features of the preparation of pork liver may depend on the specific recipe, but general principles this will not change.

How delicious to fry pork liver

pork liver - 1 kg;
wheat flour - 100 g;
salt - to taste;
dried rosemary - 5 g;
wine vinegar (3 percent) - 20 ml;

Cooking method:

Wash, dry the pork liver, clean from the film and vessels. Cut into small portions 1-1.5 cm wide.
Roll the pieces well in flour.
Heat the oil in a frying pan, lay out the liver pieces. Fry them on both sides, 3 minutes on each side, over high heat.
Reduce the heat, sprinkle the liver with rosemary, pour in a tablespoon of water. Cover the pan with a lid and let it simmer for 10 minutes.
Salt. Sprinkle with rosemary. Pour in the vinegar. When the hissing stops, remove the pan from the heat, arrange the liver on plates.

Pork liver cooked according to this recipe needs a side dish. In this capacity, you can serve boiled or baked potatoes, mashed potatoes. It would be nice if you fry the onion cut into thin half rings in a clean pan, put it on ready meal.

Pork liver in sour cream

pork liver - 0.5 kg;
onions - 0.25 kg;
wheat flour - 30–40 g;
sour cream - 0.5 l;
salt, black ground pepper - to taste;
Bay leaf- 1 PC.;
vegetable oil - how much will it take.

Cooking method:

Prepare the liver by washing it, removing the films, rinsing it again and drying it with paper towels.
Cut into cubes about 1.5 cm in size or bars 1 cm wide, 2-3 cm long.
Pour the flour into a plastic bag, put the liver pieces in it. Shake the bag well several times so that all the pieces are completely covered with flour.
Peel and cut the onion into small pieces.
Warm up vegetable oil. Put an onion in it. Fry it over low heat until soft.
Turn up the heat and put the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
Salt, pepper. Add bay leaf, pour sour cream. Stir.
Turn off the fire. Cover the pan with a lid. Stew the liver in sour cream for 15 minutes.

This pork liver recipe is the most popular. And all due to the fact that this way the liver always turns out exceptionally tasty, soft and juicy.

Pork liver Stroganoff

pork liver - 0.5 kg;
wheat flour - 20 g;
cream - 100 ml;
onions - 100 g;
hot pepper - 1 pod;
lard - 40-50 ml (can be replaced with vegetable oil).

Cooking method:

Clean the liver from films, rinse well, cut into thin sticks, like meat for beef stroganoff.
Roll the liver in flour, placing it with it in a plastic bag.
Onion cut into half rings.
Heat the lard in a frying pan, fry the liver in it. You need to fry without a lid on an intense fire for 5 minutes.
Add the onion, continue to fry the liver with it for another 2-3 minutes.
Put a pod of pepper in a pan, salt the liver to taste. Pour in the cream.
Reduce heat and simmer covered for 10 minutes. Remove the pepper pod 7-8 minutes before it is ready, otherwise the dish will turn out to be too spicy.

Stroganoff liver has a spicy taste. On the one hand, it turns out soft and tender, with a creamy aftertaste, on the other hand, it is quite spicy. This recipe has a lot of fans, and it's no coincidence. The unique harmonious taste, juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

pork liver - 0.8 kg;
onions - 100 g;
carrots - 100 g;
bell pepper - 0.6 kg;
parsley - 100 g;
salt, pepper - to taste;
olive oil - how much will go;
lemon - 0.5 pcs.

Cooking method:

Prepare the liver as in the previous recipe. The only thing is that it is not necessary to roll it in flour.
Cut the onion into thin half rings.
Cut carrots into thin strips or grate for Korean salads.
Wash the pepper, remove the seeds. Cut the peppers into not too small half rings.
Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
Add pepper. Fry for a couple more minutes.
Add half a glass of warm water, chopped parsley and simmer the dish over low heat until the water has almost completely evaporated.
Pepper and salt, mix.
Squeeze out the lemon juice, add to the dish, stir.
Turn off the heat and leave in the pan covered for 10 minutes.

Liver with vegetables can be served with mashed potatoes or no garnish at all. According to this recipe, it turns out tender and juicy.

Pork liver pate

pork liver - 1 kg;
onions - 150 g;
garlic - 3 cloves;
bay leaf - 2 pcs.;
ghee - 100 ml;
sea salt - 10 g;
black peppercorns - 5 pcs.

Cooking method:

Wash your liver. Cut into large pieces.
Boil 2 liters of milk or water (you can mix them in half).
Lower the liver and cook it for 40-45 minutes. Try not to miss the moment when the liver is ready. At this time, when punctured, a clear liquid will pour out of it.
Boil clean water by adding bay leaf, onion, garlic, peppercorns to it. Boil 10 minutes.
Transfer the liver to the broth, cook in it for 10 minutes.
Remove the liver, cool, remove the film. Scroll through the meat grinder several times.
Do the same with the vegetables from the broth.
Combine vegetables with liver, salt, add melted butter and mix thoroughly.
Shape into a log and chill in the refrigerator.

Liver pate according to this recipe will come out tender and fragrant.

You can cook pork liver soft and juicy without much difficulty. Even an inexperienced hostess will cope with this if she strictly follows the recommendations in the recipe.

The liver is considered one of the most useful products on our tables, because it beneficial features have a positive effect on human health, besides, a deliciously cooked liver will serve as a kind of delicacy on any table. How to cook pork liver deliciously so that it is soft, has an appetizing appearance and is a healthy dish that every household or even guests in the house will eat with pleasure? It turns out that there are several secrets of cooking this type of offal that will allow every housewife to turn into a chef for her family or guests for a while.

To keep the liver from burning

Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork is bitter because of the bile ducts that are in it. It is these ducts that must be removed during the cleaning of the offal very carefully and washed with each piece during the cooking process. It is also very good to soak the liver before frying or stewing it in milk or water with vinegar in proportion to 1 liter of water - 150 g of 9% vinegar. Soaking time is approximately 1-1.5 hours.

Also, in order to remove the bitter taste of the liver, a little sugar or a few teaspoons of honey are often added to it during cooking. Well, to hide the sweetish aftertaste, the liver is salted during cooking at the end.

These are the simple and uncomplicated secrets of cooking pork liver. As for the recipe itself for stewing or frying the liver, it is also quite simple and includes a minimum set of ingredients.

Pork liver in sour cream sauce

So, before cooking the liver according to this recipe, it is best to soak its pieces in. This will give the product a softer and more delicate taste, and even in the process of cooking it will increase in volume.

Ingredients:

400 g liver
100 ml milk
2 onions
200 ml sour cream
1 garlic clove
1 tbsp flour
1 tsp mustard
vegetable oil for frying
salt, pepper and herbs to taste.

Cooking method:

1. Clean the liver from the bile ducts, cut into pieces and soak in milk.

2. Peel and cut the onion into half rings, fry in vegetable oil until the onion becomes soft. Add the liver to it and fry everything together for about 10 minutes.

3. In a separate container, mix all the other ingredients - sour cream, flour, mustard, finely chopped garlic, spices. Pour the liver with this sauce and cook everything together until tender. The readiness of the liver is determined by whether blood comes out of it when pressed or cut. Too much for a long time frying this dish is not recommended, so that it does not turn out to be excessively hard, and the liver itself does not dry out.

4. At the end of cooking, salt the liver and sprinkle with herbs. Cover the dish with a lid and let it brew for some time.
The dish prepared according to this recipe is very soft, juicy and tasty.

Serve stewed liver preferably hot with salads or any side dish, although pork liver is often eaten chilled.

Other pork liver recipes

Most fast way cooking this offal, of course, is frying in vegetable oil. The recipe itself is very simple, because the chopped pieces of the liver just need to be fried in vegetable oil on both sides for about 10 minutes.

At the end of cooking, salt and pepper the dish, although true chefs do not recommend getting carried away with spices while cooking pork liver, because it has a pleasant taste and aroma from nature.

very unusual and delicious cooking pork liver in Japanese. This recipe is not from Japanese cuisine, but it got its name because of the ingredients that are popular in this country - rice, soy sauce, paprika.

Pieces of the liver must be cut into long strips and each fry in flour in vegetable oil. Separately, mandarin slices are fried in butter and they are laid out on pieces of the liver. Rice is boiled separately. When serving, the rice is drizzled with soy sauce, and the liver pieces are laid out next to the mandarin pieces on top of them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out unusual, but very tasty.

These are so simple and delicious recipes cooking pork liver can please all family members with delicious and healthy meals on dining tables.

An interesting video on the topic: "How delicious to cook pork liver without bitterness and simply":

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For a variety of home menus, offal is sometimes used, including pork liver. Pies, cakes, casseroles and pancakes are prepared from it. Let's look at how to cook delicious pork liver.

Pork liver is a low-calorie product that contains a lot of calcium, phosphorus, iron and iodine, whole group vitamins. This once again confirms the benefits for the human body.

Classic recipe

INGREDIENTS:

Pork liver - 500 g.
Onion - 1 pc.
Mayonnaise - 4 tbsp. spoons.
Carrot - 1 pc.
Sunflower oil, salt, water.

STEP-BY-STEP COOKING:

Soak the liver in cold water. Two hours is plenty. After that, remove the veins and cut into cubes.
Wash the carrots thoroughly, peel and pass through a grater. Onion cut into half rings.
Put a deep frying pan on the stove, pour a little oil and fry the chopped vegetables until half cooked.
Add pork liver to the fried vegetables, mix and fry. Stir the contents of the pan occasionally.
Two or three minutes will pass, and the color will change. This means that it's time to send mayonnaise to the pan and add hot water. The water should cover the ingredients that are in the pan.
It remains to cover the pan with a lid, reduce the heat and simmer for a third of an hour. Add some salt at the end of cooking. That's all.

Before you cook delicious pork liver, know that you should not fry the product too much. Otherwise, you will end up with a dry and tough dish. If you don't like mayonnaise, take fresh sour cream.

Video recipe

Delicious pork liver in a slow cooker

INGREDIENTS:

Liver - 1 kg.
Onion - 200 g.
Oregano.
Vegetable oil.
Pepper, salt, laurel.

STEP-BY-STEP COOKING:

The liver is prepared with cleansing. The film is cut off, the veins and ducts are removed. Remember, a tough film along with large ducts indicates that the ingredient is old.
After cleaning, soak in milk. In two hours, the bitterness will go away and the fibers will soften.
Useful product cut into equal pieces for uniform frying.
Peel and chop a medium onion. Cut into cubes or half rings.
Pour a little oil into the multicooker bowl and heat up, activating the baking mode. After that, send the chopped onion and sauté for about three minutes.
After this time, put the liver in a slow cooker, sprinkle with bay leaf and oregano. Mix everything well, close the lid, activate the stew, cook for a quarter of an hour.
When the timer signal sounds, salt, mix gently again and leave for 10 minutes under a closed lid. You do not need to turn on the device, the offal will reach on its own.

Videos cooking

Now you know how to cook delicious pork liver in a slow cooker. I recommend serving with sour cream and herbs.

How to cook pork liver in the oven

Pork liver is cooked in the oven very quickly, and the recipe that I will share cannot be called difficult. Potatoes are suitable for garnish, which are baked along with the main ingredient. Serve the finished dish to the table along with fresh vegetables.

The amount of ingredients provided in the recipe is designed to prepare four servings. If there is a desire or want variety, expand the garnish. To do this, take one carrot, a few tomatoes and two pieces of bell pepper.

INGREDIENTS:

Liver - 600 g.
Potatoes - 4 pcs.
Onion - 1 head.
Garlic - 4 cloves.
Pepper and salt.

STEP-BY-STEP COOKING:

Before cooking, soak the liver in water for half an hour. After that, dry the pulp thoroughly and remove the film.
Cut into large pieces, salt and pepper. I don't use spices. If you want, take a little oregano and black pepper. Just don't overdo it or you'll ruin the taste.
Peel and cut potatoes into thin slices. Salt the garnish in advance. You can add some spices and herbs that are used to make baked potatoes.
It makes no sense to use additional sauce, the dish will turn out juicy anyway. At the end of cooking, you can add a little sour cream.
For the dish, I recommend cutting the vegetables into large pieces. Dip them in vinegar to add flavor. Garlic is used only for its exquisite flavor, so it is not necessary to grind it.
Put potatoes, vegetables, onions with garlic and liver on a baking sheet. Bake in the oven for about 40 minutes at 200 degrees. A few minutes before cooking, sprinkle with grated cheese.

When recreating this fragrant treat at home, be sure to garnish it with fresh herbs. Pork liver baked according to the considered recipe is combined with red wine or light beer. If you are driving healthy lifestyle life, enjoy the taste without alcohol.

Soft and juicy liver in a pan

Each housewife has her own approach to cooking fresh pork liver in a pan. Therefore, there are many recipes. The liver fried in my way is delicious, tender, juicy and very soft. You will definitely enjoy this meal.

INGREDIENTS:

Liver - 1 kg.
Egg - 5 pcs.
Flour - 100 g.
Chicken broth - 1.5 cups.
Garlic - 6 cloves.
Sesame oil - 25 g.
Green onions - 80 g.
Salt pepper.

COOKING:

Rinse and dry the liver. Remove the veins from the pulp and cut into squares the size of a walnut.
Finely chop the green onion. I recommend crushing the garlic with a garlic press.
In a deep bowl, mix garlic and green onions. Pour in chicken broth and sesame oil, add salt and pepper, mix thoroughly.
Pour the liver pieces with the resulting mixture. Mix everything thoroughly and leave to marinate for ten minutes.
Whisk the eggs in a separate bowl. I use a whisk. If not, fluff with a fork.
Sift flour into a separate bowl. I use premium flour.
First, roll the offal in flour, then dip in eggs and send to the pan. I recommend frying on both sides for a few minutes.

Now it's no secret how to cook pork liver in a pan. This wonderful dish is prepared very quickly, which means that even an unexpected guest will not be taken by surprise.

Pork liver stewed in sour cream

The liver is a valuable by-product that should be present in the diet of every person. If you cook it with sour cream at home, you get a storehouse of useful substances, including trace elements and vitamins.

A dish cooked in sour cream is recommended by doctors for people suffering from anemia, diabetes and other diseases.

The liver is useful, but not everyone likes it, because it often turns out dry and bitter. A dryish consistency will be made tender and soft by fresh sour cream. And to make the treat fragrant and specific, they use wine, spices and seasonings.

INGREDIENTS:

Pork liver - 500 g.
Sour cream - 250 g.
Onions - 3 heads.
Flour, salt, pepper.

COOKING:

Cut the film and remove the ducts. After that, soak for two hours in clean water so as not to burn.
Cut into pieces and lightly beat off. Thoroughly roll in flour, fry the pork liver until a crust appears.
Fry the chopped onion in the second pan. After that, put the fried liver on top, add sour cream, pepper and salt. If the sour cream is thick, pour in a little water.
When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has elapsed, the dish is ready.

Videos cooking

I looked at how to cook pork liver in sour cream. Serve on the table for the second, along with buckwheat, pasta or potatoes. If you have fresh herbs in the fridge, be sure to use them for garnish.

In conclusion of the story, I will pay attention to the benefits of pork liver and consider helpful tips. Fresh offal contains a decent amount of vitamins and minerals that the human body needs.

The weight of one pork liver is approximately 1.5 kg. At the same time, the surface of the light brown product is smooth and glossy. I deliberately drew attention to appearance. The fact is that buying a low-quality product, at best, will turn into a spoiled dish. In the worst case, health will suffer.

When buying, pay attention to the smell and color. A sour smell or a changed color is a signal of danger and a spoiled product. The most useful, tender and tasty is the liver of a young pig.

A low calorie level, together with a vitamin and mineral composition, makes pork liver dietary and useful product. So you can go to the kitchen and cook this healthy delicacy for dinner.

The liver is respected not only by hunters, but also by cooks and housewives. This one related to the number of products fast food, delicacy deserves attention. There is no need to talk about the benefits of the liver, it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins of groups B, D, E, K, ascorbic acid. Thus, the liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Note that for cooking it is worth using only the liver from healthy and properly fed animals. In addition, it is important not to limit the use of liver dishes to people with high blood cholesterol levels.

The nutritional value of the liver is approximately the same, whether it be: beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

so that the liver does not get bitter, it must be cleaned of films and ducts;
so that the liver is soft and without a specific smell, it can be soaked in milk or in water for 30 minutes - the liver of young healthy animals can not be soaked;
to prepare a soft liver, it can be rolled in flour before frying;
in order not to overcook the liver, cut it into slices about 1 cm thick and quickly fry in a well-heated pan on both sides;
you need to salt the liver at the very end.

There are many recipes for making liver. If you are a beginner and do not know how to fry a liver, what to cook from a liver, how to cook a soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

you just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, salt and pepper to taste and the liver a la nuturel is ready.

It is best to fry the liver like this:

the liver soaked in milk or marinade in advance must be fried until red meat juice appears on its surface, turned over, fried and waiting for the juice again. Everything - tender and soft liver is ready.

Most simple meals from the liver are the most fragrant and tasty, and they are prepared very quickly.

How to cook pork liver

Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not appeal to everyone.
Before cooking, the pork liver must be soaked. Pates and fillings are prepared from pork liver, it can be fried and stewed, used to make liver pancakes and more.
Pork liver is just as useful as other types of liver, however, in terms of the content of nutrients, it is still slightly inferior to beef liver.

How to cook beef liver

Beef liver is dark reddish-brown in color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
Liver cake, liver chops, sauté, hot dishes are prepared from beef liver, fried or stewed beef liver is good. Beef liver should be properly fried, pre-coated with mustard and served with spicy sauces.
The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements, the liver is recommended for use during overwork and during the recovery period after an illness.

How to cook veal liver

Veal liver has light brown color with red, as well as a tender and loose structure, it is much more tender than beef and can not be soaked.
Prepared from veal liver delicious meals: incredibly tasty fried veal liver a la naturel, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. Veal liver can be baked whole in the oven or in a deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
The benefits of veal liver in the vitamins A and B contained in it, dishes prepared from veal liver are very useful - they contribute to the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

Chicken liver is an affordable delicacy product with a wonderful taste.
Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, chicken liver is good in salads.
The benefits of chicken liver in a high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects work thyroid gland, chicken liver is a valuable nutritious product.

How to cook duck, goose liver

Duck and goose liver - found in the form of foie gras libor in the markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
Duck and goose liver in the form of pate or roast will decorate the most festive table. You just need to know the liver of ducks and geese is never cooked in sour cream, they are already fatty. The liver of birds is ideally combined with fruits - both sweet, and sour, and sweet and sour - apples, raspberries, raw or lightly poached in oil, will give the dish an exotic festive look and taste.
Goose and duck liver is very fatty, but extremely useful, especially for female body, as it contains a large amount of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface is shiny, smooth, elastic, without dried spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter, the darker the liver, the older the animal.
Look at the blood: scarlet - fresh liver, brown - old and such a liver should not be taken.
The smell of the liver is pleasant, sweetish, by no means sour.
Fresh steamed liver is usually not bought for the future, so they take 100-125 grams per serving and cook it within a day.

How to store the liver

The liver is perfectly stored frozen for up to six months. For this, it is not necessary to buy an already frozen product. You can freeze the steamed liver yourself. You can store the liver like this:

after cutting the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The liver is good because it can be cooked without defrosting, fried in a pan and grilled. But real grocery stores are still advised to defrost by putting it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To cook the Stroganoff liver, you need a minimum of ingredients.
First, prepare the liver - peel, soak in milk, blot and cut into cubes.
Pour a little oil into a frying pan and fry the finely chopped onion in it until light golden brown.
Put the liver cubes in the pan and fry them on all sides.
Add sour cream and simmer for 1520 minutes.
Liver dishes are well served with light vegetable side dishes or tender mashed potatoes.

Recipe - Fried Chicken Liver

chicken liver - 1 kg
onion - 250 g
adjika - half a teaspoon (or a pinch of ground red pepper)
ground coriander - 1 teaspoon
garlic - 1 clove
parsley or cilantro - 1 bunch
vegetable oil
salt

Rinse the chicken liver and boil for 10 minutes. Fry chopped onion in sunflower oil. Put the boiled chicken liver in the onion in the pan and fry together, stirring occasionally. Sprinkle with coriander and add adjika or ground red pepper. At the end, sprinkle with finely chopped garlic and herbs.

Recipe - Chicken liver fritters

chicken liver 500 g
onion 1 head
carrot 1 pc.
sour cream 400 g
fresh dill 5-15 g
garlic (optional) 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots on a grater. Stew onions and carrots with a little oil, cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and mix. Put in the form of pancakes on a well-heated pan with oil. Fry on both sides until done. The degree of readiness depends on your taste.
Grind garlic and dill, combine with sour cream, mix well.
Put the finished pancakes on a plate, put 1 tablespoon of sour cream on the pancakes.

Recipe - Veal Liver with Oranges

veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. butter spoons
2 oranges
½ cup dry red wine

Rinse the liver, peel and cut into a thickness of about 1 cm. Lubricate each slice with mustard and roll in flour. Fry on all sides in hot vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the cooked liver to another bowl.
In the pan in which the liver was fried, add ½ cup of water and 2 tbsp. tablespoons of butter, let it boil, then strain. Peel and cut one orange into thin slices, squeeze the juice from the second. Mix frying liquid with orange juice and ½ cup of dry red wine, warm over low heat without boiling.
Put the fried liver on a dish, pour orange sauce and garnish with orange slices

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup beef broth or milk
100 g butter

Cut pork liver into small pieces. Finely chop the bacon and fry. Put the grated carrots and finely chopped onion into the melted fat. Fry until half cooked. Add liver pieces, salt, ground pepper and grated nutmeg to the vegetables to taste, fry until golden brown, and then bring to readiness over medium heat under the lid. Cool and pass through a meat grinder with a fine grate 3-4 times. Pour the broth or milk into the prepared mass, bring to a boil and cool. Mix with softened butter and beat until smooth. Decorate the finished pate as you wish.

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