Steamed chicken liver (Elbee pressure cooker)

Category: Meat dishes
Steamed chicken liver (Elbee pressure cooker)

Ingredients

Dough
Kefir or sour milk 250ml
egg 1 PC
salt 1h l.
vegetable oil (olive oil can be used) 1 tsp
soda (redeem in kefir) 0.5 tsp
flour (how much will it take to knead soft dough like for pies)
Filling
Chicken liver 500gr
Onions (or red Crimean) 2 medium onions
butter (for frying onions) 20-30gr
sugar 1h l.
sour cream 2 tbsp. l.
ground black pepper. marjoram (you can add any other spices you like in combination with the liver taste
sea ​​salt taste

Cooking method

  • Dough: I always make such a dough for noodles (we have several variants of the noodle test in Odessa, both variants are well described on the forum of Nastya Skripkina by one wonderful woman from Odessa, Aunt Tanya Steamed chicken liver (Elbee pressure cooker)
  • I poured water into the saucepan of the pressure cooker to the lower minimum risk inside the saucepan and inserted a silicone mold to the very bottom, put it in a silicone cake pan (after having greased each "bun" with olive oil so as not to stick together) I fit only 5 pieces. I did not dare to put the second layer.
  • Steamed chicken liver (Elbee pressure cooker)
  • "Rice" mode 20 minutes (I do not have a separate "steam cooking" mode, so I chose one of the most intense ones. Forcibly let off steam.
  • You can serve it with sour cream.
  • Steamed chicken liver (Elbee pressure cooker)
  • Steamed chicken liver (Elbee pressure cooker)
  • I baked the 4 things that did not fit in the microwave on the "convection" mode, greased them on top with olive oil before baking and punctured small holes with a knife for steam to escape.
  • These from the oven:
  • Steamed chicken liver (Elbee pressure cooker)

The dish is designed for

9 pieces

Time for preparing:

20 minutes

Cooking program:

Pressure cooker, steamed (rice mode)

National cuisine

Odessa

Note


SeredaG
Oh, the battery sat down in the fotik. the old date came out in the photo ... and photographed on 20.11.2012.
celfh
A very interesting recipe!

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