Fried liver with onions is simple and quite ordinary. But at the same time, it is very healthy and tasty. And although the dish is very simple to prepare, you need to know some of the subtleties.
Recipe content:
- Ingredients
- Step by step cooking with photo
- Video recipe
Fried liver with onions is a delicate dish that most people love. For many, the liver is an affordable by-product that should be present in the diet of every person. It is quite simple to prepare it, but there are some tricks you need to know. Namely:
- First, it is important to choose the right liver. Examine her appearance. The surface should be smooth and glossy, and the color should have a slight cherry tinge.
- Secondly, the smell should be a little sweetish, without extraneous unpleasant odors.
- Thirdly, if the liver is falling apart, it means that it is stale and has been repeatedly frozen. Its surface must be resilient and solid.
- The fourth rule is that you need to fry the liver over medium heat so that it is well fried inside. On high heat, the product will quickly become crusty and remain uncooked inside. For this reason, blood may leak when cutting.
These subtleties will help you choose fresh liver and fry it properly. Serving the finished dish is delicious with any side dish, and you can also use the fried liver for making warm salads. The food is prepared so quickly that after a hard day, any housewife, spending no more than half an hour, will prepare a delicious and healthy dinner. Well, and how to quickly and deliciously cook fried liver with onions, you will learn in the step-by-step recipe with the photo described below.
- Caloric content per 100 g - 188 kcal.
- Servings - 3
- Cooking time - 30 minutes
Ingredients:
- Liver (any variety) - 600 g (this recipe uses pork offal) Onions - 2 pcs.
- Garlic - 2 cloves
- Salt - 0.5 tsp
- Vegetable oil - for frying
- Ground black pepper - a pinch
Step by step preparation of fried liver with onions:
1. Remove the film from the liver, remove all veins with vessels and rinse under running water. Pat dry with a paper towel and cut into equal pieces. Heat a frying pan with vegetable oil and add the liver.
Note: some cooks advise pre-soaking the liver in milk so that it does not taste bitter when cooked. For me, this bitterness is slightly perceptible and is a piquancy. But if it prevents you from using the product with pleasure, then pour the cut pieces with milk and stand for half an hour. Moreover, the finer the liver is cut, the less time it will soak.
2. Bring to medium heat and broil the liver, stirring occasionally, until light golden brown. Chop the peeled onions into half rings and chop the cloves of garlic. Add vegetables to the skillet over the liver.
3. Stir and continue to fry food for about 10 minutes. Then season with salt and ground pepper. If you wish, you can add any spices with spices.
4. Bring the liver to readiness, frying it for another 5-7 minutes. If necessary, cook it with the lid closed for the last 5 minutes so that it steamed and softened.
See also a video recipe on how to deliciously fry a liver in 3 minutes.
