The liver is a peculiar product. There is no doubt in his benefit, only the recipe for beef liver is tender, delicate, pleasant, and not hard and bitter, not everyone can do it. Due to the presence of specific amino acids contained only in it, a significant amount of vitamins, the mass of minerals, as well as their useful saturation, a small piece of the product provides the required daily allowance for many useful substances. These are vitamins F and group 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 baby food, pregnant women, and diabetics. It is also useful for alcoholism, when many products, substances are simply not absorbed. The liver also contains heparin, which is responsible for the proper coagulation of blood, beef liver promotes the regeneration of blood cells, hemoglobin, and a general increase in immunity. In general, the benefit of the liver is undeniable, however, not everyone uses it regularly, due to the inherent beef liver characteristic light bitterness and a rather sharp taste. However, it’s enough to simply cook correctly, take into account some tricks that help make the product soft in taste and texture, level bitterness, and also choose a beef liver recipe accordingly, for example, a practically win-win option - paste.
In fact, there are a lot of variations on how to cook beef liver : fried, as an ingredient of roast or stew, goulash, in Stroganov style, with fruit, stew, meatballs, chops, paste, boiled for salads, with many sauces and marinades. The liver is amazingly softened and saturated with tenderness and a light aroma, sour cream / cream / milk, fruit juices or the fruits themselves, spicy seasonings, spices. Many people like fried liver, only often it more resembles the sole after frying, rather than a delicate light dish. In fact , the fried beef liver recipe is amazing and airy. First of all, it is worth cleansing the liver of the constricting film, veins and divide into portions, which are lightly sprinkled with soda and left to be friends for an hour. Rinse thoroughly, preferably under an intense flowing stream. And certainly dry, even a fraction of the liquid will ruin everything. Salt and seasonings can be added in three ways:
- It is recommended to season, especially to salt, either ready-made pieces already fried, or at the very end. This simple recipe for beef liver does not require many spices - a fraction of pepper pinworm, sea salt, a drop of soft spices. It is quite possible to get by with salt.
- season with spices after drying, the liver will be a little tougher, but more aromatic,
- Do not salt or season at all by adding a couple of crushed garlic cloves or an orange peel / zest to the oil in a pan. The result is a refined, amazingly delicate and slightly mysterious taste of delicious beef liver with a natural special taste and a note of citrus or a mild garlic aroma.
Directly fry the pieces of the liver must be sure to the most preheated pan. Oil is any, oil mixes are good. You need to fry pretty quickly, no more than five minutes for each side of the pieces. Previously, however, just before frying, not in advance (this is important), the pieces are breaded in flour, preferably rice, but native wheat will do. Actually, everything - a fried beef liver recipe suggests such tricks: a clean liver, treated with soda, a heated frying pan, add liquid, breading before frying, frying quickly, salt in the end or not salt at all.
It’s a little hassle, but the refined, incredibly tender, juicy, tasty beef liver is ready. Natural delicate aroma, no bitterness and harshness, the pieces just melt away, and a crispy, almost papyrus crust emphasizes the amazing airiness.