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Bread liver


..... it is a preparation that I eat quite often since I am pregnant ....

  • 1kg of pork or beef liver,
  • oil,
  • salt
  • lemon juice.

Servings: -

Preparation time: less than 30 minutes

HOW TO PREPARE THE RECIPE Liver bread:

For the beginning, the liver is prepared. Wash and portion like chicken breast for snacks.

Pass each piece of liver through the flour and then fry in a pan with hot oil. Remove to a bowl and add salt and lemon juice to taste.

Serve with mashed potatoes or various salads as desired. It can also be served with polenta.

A dish that I quite like.

Good appetite!

Tips sites

1

salt is added after the pieces of liver have been fried on both sides.


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List of stomach symptoms

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Birch, walnuts and cucumbers

If you suffer from a serious liver disease, drink an infusion of saffron flowers from 2 teaspoons of the plant in 300 ml of boiling water. The liver is well cleaned with birch leaves or buds. To 500 ml of boiling water put 2 tablespoons of leaves or 1 tablespoon of buds and 1/2 teaspoon of baking soda. 15 g of mulberry seeds, once a day, cleans not only the liver but also the kidneys, urinary tract, relieves chest pain, helps eliminate inflammation. 100 g of small green walnuts cut into 3-4 parts, mix with 800 g of sugar or honey and a liter of brandy. Leave it hermetically sealed for 14 days, in a dark place, strain it and drink half a teaspoon, 3 times a day. Those who have pimples caused by liver dysfunction should drink cucumber juice with honey, a quarter of a glass, 2-3 times a day.


Breaded chicken liver with mashed potatoes

I started by washing the liver in some water, I let it drain in a strainer for about 10 minutes. During this time I cleaned, washed the potatoes, cut them into cubes and boiled them in cold salted water. I let them boil over low heat from the moment they started to boil. After boiling, I drained the water, I passed it well with the device for the puree, I added the butter, the sugar, I mixed well and I thinned it with a few tablespoons of milk so that it would not be very thick.

While the potatoes were boiling, I prepared the breaded liver. I sprinkled salt and pepper over the liver, I mixed it to season it evenly, then each piece of liver is rolled in flour to absorb moisture, then rolled in a composition of the consistency of a fluid cream, which is prepared as follows: the 3 beat the eggs well, add the sifted flour and a little salt, mix everything well. Fry each liver in hot oil, on the right heat, on both sides, then let it drain on a paper napkin.
Serve the liver with mashed potatoes and pickles or beetroot salad.


Breaded liver - a recipe for the fussy and the greedy alike

The ingredients you need for this recipe are the following:

- 450 gr of fresh chicken liver

To prepare this dish, you need to follow a few steps:

First, cut the liver in half and wash it well, so that you can remove the existing membranes and traces of iron, so as not to risk getting bitter. Then, soak the piece of liver in beaten eggs, season it with salt and pepper, put it in flour and breadcrumbs and fry it in hot oil. The livers should be left on the fire until they brown, being recommended to turn them from one side to the other every 1-2 minutes, so that they are penetrated evenly. When all the breaded livers are ready, place them on a plate lined with paper napkins to absorb the fat.

Bread livers it is prepared quickly and you can enjoy it with a delicious, seasonal salad. In this way, you will convince even the fussy family to taste such food.


Pork or veal liver with onion simple stew recipe

Pork or veal liver with onion simple stew recipe. A stewed liver stew with lots of onions, cheap and tasty. How does the liver remain fragile? When and how do we salt it? How much pork or veal liver is cooked? Fried liver food with hardened onions, like at my mother's house.

I'm a big fan of pork liver with onion and I cook it quite often. It is a quick recipe that is prepared in 20-25 minutes. Sometimes I use veal liver & it seems less fragile and tastes less wild than pork.

I have already shown you how to prepare liver in a pan or on the grill, & # 8222natur & # 8221, without onion & # 8211 recipe here.

Or grilled pork or veal liver outdoors see here.

In this case we are talking about a floury and flavorful stew, with lots of onions. Onions are the key to this recipe, as they are needed in large quantities. The more onions there are, the tastier this food turns out. And we also talked about this aspect in the recipe for chicken liver with onion & # 8211 you can find it here.


You can use white, red or green onions, depending on the season. The liver should be fresh, preferably in large pieces to slice at home. Salt and pepper must be present in abundance to season this preparation properly.


Breaded chicken liver - a surprisingly quick and tasty recipe!

Breaded chicken livers are so tasty that you want to eat them piece by piece. The recipe is very simple, but as a result, the liver comes out incredibly soft and juicy.

INGREDIENT:

- ground black pepper - to taste

-1-2 tablespoons oil (+ for frying).

For bread:

-80 ml mineral water (or milk / water)

-80 g of flour (3 tablespoons) + for rolling

- ground black pepper - to taste.

METHOD OF PREPARATION:

1.Wash and dry the chicken livers with paper towels. Peel a squash, grate it and cut it into small pieces. Put them in a bowl.

2.Add salt, ground black pepper to taste and oil. Stir.

3. Allow the livers to marinate for 15 minutes at room temperature.

4. Meanwhile prepare the panada: break the egg into a deep bowl. Add salt and ground black pepper to taste. Beat everything until the whitish foam appears.

5.Add flour and mineral water. Stir until smooth.

6. Roll each piece of liver in flour.

7.Then dip them in the pan and place them on the pan with hot oil. Fry them over medium heat for 2-3 minutes on each side (after turning them, cover the pan with a lid).

8. Serve the breaded chicken livers as an individual dish or with a vegetable garnish.

By doing the same, you can prepare any other liver: for example, beef or pork.


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How to make breaded veal liver

Calf liver it will be washed, then portioned into thin slices, put in a bowl in milk, to sweeten and become tender, about 20 minutes before use.

Separately in a bowl will beat eggs with 2 tablespoons of milk, a pinch of salt and pepper.

Slices of veal liver drain, then in a pan with vegetable oil when hot, the liver slices will be fried, after first going through: faina-ou-faina.

The fire will be moderate (we do not want a burned liver), and slices of veal liver they will be fried on both sides, about 6 minutes.

After frying, breaded veal liver remove on absorbent kitchen paper (to remove excess oil), then transfer to a flat plate, decorated with onion rings, lemon slices and parsley leaves, served immediately while hot and tender.


Beef liver that melts in your mouth: this way of frying is 100% successful!

Beef liver is a very cheap product, but rich in protein, iron and vitamins. The liver is very tasty, if you know how to prepare it. Team Bucătarul.eu reveals some tricks for preparing the liver, thanks to which you will get a soft and juicy liver.

You need to pay special attention to frying the liver. The less time you fry the liver, the tastier and softer it will be. Prepare the liver correctly and you will get a delicious and tender food that will melt in your mouth.

How to gently remove skin from the liver

Use a simple trick to remove the skin easily. Put the washed liver in a bowl and pour boiling water over it so that it covers it completely. Let the liver sit for 20 seconds, then immediately remove it on a chopper.

Loosen the skin with the knife and pull it & # 8211 it will be easily removed without any residue. Then carefully cut the bile ducts. If you omit this step, then the liver will have a bitter taste.

How and how much to fry the liver

1. Soak the cleaned liver in milk for 1-3 hours. You should not ignore this step, because milk softens the liver and eliminates the specific odor.

2. Then cut the liver into pieces about a finger's thickness (1-1.5 cm).

3. Pass all the pieces of liver through the flour and shake off the excess. Put the liver in a well-heated pan with oil and fry it for 2 minutes on each side.

4. Season the liver with salt and spices only after frying.

To fry the liver properly, you need to consider a few cooking tips:

1. You must choose a fresh product for frying. When you press the liver, a hole forms, which must disappear immediately.

2. Do not cut the liver too thin, otherwise you will not get a juicy liver.

3. Frying pan temperature. If you fry the liver in a pan that is too hot, then it will burn on the outside and remain raw on the inside. If the temperature of the pan is low, then the food will be dry and tasteless.

4. Preparation time depends on the thickness of the pieces of liver. Orient yourself to the color of the cut: as soon as it gets half dark, you can turn the piece. If you keep the liver in the pan for too long, it will definitely be stiff.

5. You can also check the liver if it is ready by piercing it with a knife. If the liver leaves transparent juice, it means that it is ready, and a pink liquid indicates that it is not fried enough.


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