Experienced housewives know that it’s not necessary to buy the most expensive or exotic products to prepare delicious, original dishes. You can surprise your home with inexpensive products, if you approach them with a soul and a certain degree of imagination.
Offal is very beneficial for cooking. Firstly, they are inexpensive and easily accessible. Secondly, to create them you do not need to have special skills. And in their taste and usefulness, they are no different from other meat delicacies.
For example, a fried liver. You can cook it in completely different ways. In addition, each dish will differ in its pronounced taste, and there is enough half an hour to prepare it.
First you need to fry the onions. When it becomes soft, a liver pre-cleaned of films, cut into small pieces, is laid out to it. Stirring, keep on fire for 10-15 minutes, then salt, pepper, cover, remove from heat.
There is a little secret. To make the fried liver juicy and soft, it can not be cooked for more than 15 minutes. After that, it becomes like rubber. You can soften it again, but you have to keep on fire for more than two hours.
This advice should not be forgotten when preparing the delicacy "French fried liver with onions." First, finely chopped shallots are allowed to soften in a pan . Then finely chopped liver slices are fried in boiling oil. It is important to do this quickly, do not keep it on fire for more than a minute on each side. Separately fried kumquats, plums, cherry plums, apricots cut into thin slices and diced in sugar. It should be a sad crust.
Fruits are laid out on a dish, fried liver is laid out on them, on top everything is poured with sauce made from sherry, ground pepper, a pinch of fried flour and shallots. You can add a clove of garlic to the finished sauce.
Very good fried pork liver with sour cream or mayonnaise. First, fry the onions until soft. It is better to cut into large rings or half rings. As soon as it begins to soften, pieces of purified liver are laid out in the same pan. Salt, add a pinch of sugar, a lot of pepper. Stir, fry for 1-2 minutes, then pour sour cream or mayonnaise with garlic. Keep on fire no more than 10-15 minutes. Other spices can not be added to this dish: a large amount of onion (it should be only half less than the liver) gives enough flavor.
Another thing is lamb fried liver with onions. Lamb has a peculiar flavor, therefore, when cooking lamb liver, it is good to use not only onions, but also basil, cilantro, and other herbs. Of the spices, suneli hops are most suitable: this composition will give the dish a Caucasian flavor.
Two cooking methods are possible. The first one is no different from cooking fried beef or pork liver, only 2-3 minutes before the end of cooking, the dish is sprinkled with herbs and spices.
In the second case, all the ingredients are fried in different pans. It is especially important to fry greens properly. It will be prevented by a large amount of boiling oil, so that it becomes crispy. Crispy twigs decorate the liver before serving.
When a large company goes to rest outside the city, a liver, fried on skewers, will be a very appropriate addition to the table.
It is cut into large pieces, salted, pepper, strung on skewers in the following order: liver - a piece of salted or smoked bacon - onion - eggplant - tomato - bell pepper - lard. Fry at a medium distance from the fire so that the kebab from the liver does not burn. It is important not to overdo the liver on fire, so that it does not become very stiff. Instead of skewers, you can use the grill. Then on the pieces of the liver, you can put smoked lard. It will turn out a delicate smoked dish.