Fried liver

Category: Meat dishes
Fried liver

Ingredients

Liver
Onion
vegetable oil
salt pepper

Cooking method

  • The most common and simple dish. But tasty and fast.
  • Before frying, I poured boiling water over the liver to remove the bitterness. And fry, as always, not for long, 4-5 minutes. In the middle of such a simple process, salt and pepper to taste. Remove the liver and fry the onion in the same oil. But this, of course, is not for everybody. And we are just lovers of fried onions.
  • The husband has just approached and asked: what are you doing? Me: I am writing the recipe. Well, I would not have survived if I had not spiked: "Buckwheat porridge?" Then already about buckwheat porridge. For 1 cup of buckwheat porridge, 2 cups of liquid - and you will invariably have a delicious, crumbly porridge. Also for an amateur. Not everyone eats it.


I am beautifull
Something I can't do anything. I didn't boil it with boiling water, I didn't salt it, I didn't pepper it. Roll in rye flour. Tastes ok, but the thicker pieces are not fried, although the pan is hot. I laid out one piece at a time. Or should I dump everything in bulk? Please help me, what to do?
Catwoman
Tan, and what kind of liver, chicken?
Admin
Quote: Catwoman

Tan, and what kind of liver, chicken?

Lena, judging by the appearance and description of the cooking process - chicken
Catwoman
Quote: Admin

Lena, judging by her appearance - chicken

So I looked at the picture this way and that, but doubts remained. Tomorrow I'll buy liver and bungle, the more they love my liver.
celfh
Girls, chicken liver. I process it with boiling water so that it does not taste bitter. Never fried in a hot frying pan. It seems to me that if the pan is hot, then the top is fried and burned, but the inside is damp. Therefore, I fry over medium heat.
I am beautifull
Quote: Admin

Lena, judging by the appearance and description of the cooking process - chicken
Quote: celfh

Girls, chicken liver. I process it with boiling water so that it does not taste bitter. Never fried in a hot frying pan. It seems to me that if the pan is hot, then the top is fried and burned, but the inside is damp. Therefore, I fry over medium heat.
Yes, I also have chicken liver. I tasted not bitter and unboiled with boiling water.
Now I realized my mistake, I won't heat the frying pan. Thank you!

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