A simple recipe for beef liver fried, as well as benefits, opportunities, tricks
The liver is a peculiar product. In the use of it you do not have to doubt, that's just a recipe for beef liver - delicate, exquisite pleasant, not hard and bitter, not everyone can. Due to the presence of specific amino acids, contained only in it, a significant amount of vitamins, the mass of minerals, and also their useful saturation, a small piece of the product provides the required daily norm in many useful substances. These are vitamins F and B, iron, folic acid, calcium, tryptophan, methionine and many others. Due to the exceptional digestibility and concentration of substances, the liver is often recommended in infant food, pregnant women, diabetics. It is useful for alcoholism, when many products, substances are simply not digested. The liver also contains heparin, which is responsible for the proper coagulability of blood, the beef liver promotes the regeneration of blood cells, hemoglobin, a general increase in immunity. In general, the benefits of the liver are unquestionable, but not all use it regularly, due to the inherent beef liver characteristic bitterness and rather sharp taste. However, it's enough just to cook properly, take into consideration some tricks that help make the product tender in taste and texture, level the bitterness, and also pick up the beef liver recipe, for example, a virtually no-lose option - pate.
Actually variations, how to cook beefthe liver is very much: fried, as an ingredient of roast or stew, goulash, Stroganovsky, with fruit, stewed, cutlets, chops, pate, boiled for salads, with numerous sauces and marinades. The liver is amazingly softened and impregnated with tenderness and light aroma, sour cream / cream / milk, fruit juices or the fruit itself, spicy seasonings, spices. Many people like fried liver, but only often it is more like a sole after frying, and not a gentle light dish. In fact, the recipe for beef liver fried - amazing and airy is simple. First of all, it is worth cleaning the liver from the shrink film, streaks and divided into portions that are lightly sprinkled with soda and leave to be friends for an hour. Then rinse thoroughly, preferably under a flowing, intense stream. And certainly drying, even a fraction of the fluid will spoil everything. Salt and seasonings can be added in three ways:
- it is recommended to season, especially saltfinished pieces already fried, or at the very end. This simple recipe for beef liver does not require much spice - a fraction of peppery oysters, sea salt, a drop of soft spices. You can do without salt.
- season with spices after drying, the liver will be slightly stiffer, but more fragrant,
- do not salt and season at all, addingoil on a frying pan a pair of crushed garlic slices or a peel / orange peel. Get, exquisite, amazingly tender and slightly mysterious taste of delicious beef liver with a natural special taste and note of citrus or a mild garlic flavor.
Directly fry the liver pieceson a maximally heated frying pan. Oil - any, good oil mixes. To fry it is necessary rather quickly, no more than five minutes for each party of slices. Preliminarily, however, right before the frying, not in advance (this is important) the pieces are breaded in flour, preferably rice, but the native wheat is also suitable. Actually everything - the recipe of beef liver fried suggests such tricks: clean liver, processed soda, preheated frying pan, down with liquid, breading before frying, frying fast, salt at the end or do not salt at all.
A little trouble, but exquisite, incrediblytender, juicy, delicious beef liver is ready. Natural delicate aroma, no bitterness and stiffness, the pieces just melt, and a crisp, almost papyrus crust emphasizes stunning airiness.
