Beef liver soaked in milk. Chicken liver in milk: a selection of budget recipes

Tender beef, pork or chicken liver is considered a very nutritious and healthy dish. It increases hemoglobin, contains valuable amino acids and is easily digestible. Liver cooked in sour cream or milk is especially healthy and tasty. Milk sauce goes well with a side dish: mashed potatoes, buckwheat or pasta.

Pork liver in milk sauce

The dish takes about 30 minutes to prepare, the liver turns out very soft and aromatic. The composition of spices can be varied as desired, but you should not add too many herbs, so as not to interrupt the delicate milky taste.

Calcium comes from certain mineral waters, cheese and milk. Calcium is the most abundant mineral in the body. How hydroxylapatite forms the skeleton and teeth. Lower amounts of calcium serve as a cofactor in many enzymatic reactions, stabilize cell membranes, and regulate excitatory conduction in muscles and nerves, glandular secretion, and neurotransmitter release.

Calcium is important for bone density and for preventing osteoporosis. During pregnancy, the need doubles. If intake is not increased, the baby's calcium comes from the bones of pregnant women. Several cases of preeclampsia have been observed with calcium replacement. Calcium generally has an antihypertensive effect.

Ingredients:

400 g pork liver

vegetable oil - for frying

600 ml milk

salt - to taste

½ teaspoon coriander

1 teaspoon dried rosemary

2 tbsp. spoons of butter

a few sprigs of fresh parsley

How to cook pork liver in milk sauce:

Rinse the liver thoroughly, remove the films. Cut into pieces and lightly fry in heated vegetable oil. When the pieces turn white, pour milk into the pan. Cook for 15–20 minutes over medium heat.
Chop a few sprigs of parsley and add to the sauce. Add salt, freshly ground black pepper, coriander and dried rosemary.Let the milk simmer for another 5 minutes, add butter. Cover the pan with a lid, reduce heat and cook the dish for another 5 minutes.
Place side dish on heated plates: mashed potatoes, rice, buckwheat or barley porridge. Place pork liver on top and pour milk sauce over each serving.
If desired, the dish can be garnished with fresh parsley.

Chicken liver in milk

Mushrooms fried with onions will add additional flavor to the dish.

Long-term therapeutic use of glucocorticoids can lead to osteoporosis if not adequately replaced. Calcium helps in allergies by stabilizing the cell membranes of mast cells and thereby reducing the release of histamine. Chlorine ▒ ↔ Same as for sodium.

Potassium requirements can usually be met with healthy eating. Chronic use of laxatives may increase potassium loss, while some agents blood pressure may cause an increase in potassium levels in the blood. Potassium itself has the effect of lowering blood pressure. Hypokalemia is caused by extrasystoles and heart rhythm disturbances.

Ingredients:

100 g champignons

1 onion

250 g chicken liver

300 ml milk

salt - to taste

1 teaspoon dried parsley

How to cook chicken liver in milk:

Cut the champignons into slices, chop a medium-sized onion into thin half rings. Heat vegetable oil in a deep, thick frying pan and fry the onion in it until golden brown. Add the mushrooms and fry for another 5 minutes, stirring with a wooden spatula.
Wash the chicken liver, remove films and fat. Cut the liver into slices and place in a frying pan. Fry for another 5 minutes and then pour in 300 ml of milk. Add salt, freshly ground black pepper and dried parsley. Stir the mixture, cover and simmer for 10–15 minutes.
The ideal side dish for chicken liver in milk is fluffy rice. Pasta from durum varieties wheat.
Ready dish You can sprinkle with finely grated hard cheese.

Liver in milk, baked in the oven

The liver can not only be stewed on the stove, but also baked in the oven. If you cook a dish with vegetables

–it does not require a separate side dish.

Potassium 98% intracellular. Magnesium is mainly found in vegetables, oats and mineral water. Adequate intake of this mineral has not been guaranteed for many years through a normal diet. Magnesium deficiency is very common. Deficiency symptoms include nervous excitability and result from muscle fasciculation, calf cramps, obsessive tendencies, abdominal pain or pregnancy in a tendency to give birth prematurely. Like all salts, magnesium is released in sweat. It has an intestinal tolerance limit of 350 mg and above, from which it acts as a laxative.

Ingredients:

500 g beef liver

1 onion

2 carrots

3–4 large potatoes

vegetable oil - for frying

400 ml milk

butter - for shaping

1 clove of garlic

parsley and dill for decoration

hard cheese- taste

salt - to taste

freshly ground black pepper - to taste

The blood level is kept very constant and can only be diagnosed beyond the symptoms if it is abnormal, which would be very important. Magnesium is 95% intracellular, more than half in bone, and the other half in red blood cells, liver and muscle. Magnesium deficiency leads to intracellular potassium deficiency and excess sodium and calcium. Magnesium is a muscle relaxant, antihypertensive and antiarrhythmic.

An individual, symptomatic and nutritional-dietary supplement of between 80 and 600 mg per day is usually suitable, for example after sports, during stress or during night cramps. If magnesium is taken during pregnancy, there are fewer premature babies, low birth weight babies, slower growth and preeclampsia.

How to cook liver in milk, baked in the oven:

Wash the liver, remove the film, cut into pieces.
Chop a large onion into half rings and grate the carrots. Cleanpotatoes and cut into strips.
Heat vegetable oil in a frying pan and fry the onion and chopped garlic clove in it. Add carrots and, stirring, simmer until half cooked.
Grease a heat-resistant form with oil. Place the vegetables in the pan and place the liver on top. Pour the contents of the mold with milk, salt and pepper, spread small pieces of butter over the surface.Place the pan in the oven, preheated to 180°C, for 20–25 minutes.
Remove the dish, sprinkle the surface with grated or semi-hard cheese and place it back in the oven. Bake until the cheese has browned.
Before serving, garnish the liver in milk, baked in the oven, with parsley or dill.

The liver is stewed in milk separately or with vegetables. The liver cooks very quickly, so it is very important not to overcook it or dry it out. Liver is served in milk with any side dish, but it goes especially well with potatoes and rice.

Recipe 1. Chicken liver in milk with onions

Magnesium improves heart and endothelial function and reduces heart rhythm disturbances. Daily doses above 500 mg lower blood pressure. The requirement is covered by normal food consumption. On the contrary, care should be taken not to consume too much cooking salt. If fluid intake is too low, sodium levels in the blood rise. Sodium bicarbonate is used for dehydration.

Phosphorus is needed for energy production, bone structure and teeth. It comes in milk and whole grains. In general, we take too much with food. Fats contained in foods consist primarily of mixed triglycerides and are easily absorbed. They are used to produce energy and feed raw materials in the form of polyunsaturated fatty acids. Up to 35% of energy needs can be covered. Seven to ten percent of energy intake should be polyunsaturated fatty acids.

Ingredients

kg chicken liver;

Extra salt;

Partial glass of milk;

Ground black pepper;

Three onions;

Ground coriander;

Petiole celery.

Cooking method

1. Dry the washed liver, cut off the connective tissue and bile sacs. Cut large pieces in half. Place the liver in a deep bowl, add milk and leave to steep in the refrigerator for forty minutes.

In fact, many more trans fatty acids are consumed. They especially increase the risk of heart disease. Some protection against this is provided by mono- and polyunsaturated fatty acids, including omega-3 fatty acids. Therefore, we should give preference to vegetable oils over animal fats.

Of course, sixty grams of fat per day for 70 kilograms of body weight is acceptable. Cholesterol is a vital raw material for the synthesis of steroids. Low cholesterol levels correlate with an increased incidence of cancer. Even with a cholesterol-rich diet, blood cholesterol levels remain virtually unchanged due to the body's production of cholesterol.

2. Peel and wash the garlic, celery and onion. Cut the celery lengthwise and chop into small halves. Chop the onion into half rings. Chop the garlic cloves into small pieces.

3. Heat the oil in a frying pan, put the garlic in it and fry for two minutes, then add celery and garlic to it. Fry, stirring constantly until the onion is browned.

Omega-3 fatty acids, alpha-linolenic acid, flaxseed oil ▒

Molecular biology of cells. Synthetic cholesterol lowers cholesterol, but not myocardial infarction. If ascorbine deficiency persists and lipid attachment is unstable, plaques form. Serial arteriography in atherosclerosis. Omega-3 fatty acids, important cellular membrane components, have a beneficial effect.

The approximate amount of daily consumption is determined by the attending physician. Typically this is about two liters, depending on kidney function it can also be higher in some cases. However, immunocompromised patients should prefer skim milk to save calories and absorb less cholesterol. It is recommended to use mineral water as a drink. Cup mineral water before eating also stops appetite. Exclusive consumption of sodium-free mineral water should be avoided due to the risk of hyponatremia.

4. Remove the liver from the milk, dry it lightly with paper napkins and place it in a frying pan with vegetables. Fry, stirring occasionally, on all sides. Pour in a little drinking water, salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered with an appetizing crust. Serve the liver in milk with rice or potato side dish.

Fruit juices should be sugar-free; they help save calories. Juices with sugar substitutes, on the other hand, stimulate the appetite. It is best to mix fruit juices with mineral water. Coca-Cola should be avoided due to its high phosphate content.

But even here, a one-sided diet can be harmful. Tea made from boiled water is always recommended. Alcohol should be completely avoided. Alcohol is very high in calories and damages the new liver in addition to the prescribed medications. If alcohol can no longer metabolize immunosuppressants normally, it may lead to a rejection reaction or serious side effects drug.

Recipe 2. Pork liver in milk

Ingredients

Bulb;

Partial glass of milk;

Half a kilogram of pork liver;

Two pinches of ground black pepper;

Two tablespoons of flour;

Two pinches of table salt;

30 ml refined oil.

Cooking method

1. Pork liver wash under running water, remove ducts and cut off the film. Dip with paper towels and cut into one and a half centimeter pieces.

Body weight often increases after successful transplantation as a result of better general condition and recurrent appetite, as well as cortisone; therefore weight should be checked daily. If a person easily gains weight, you should pay attention after the transplant to the amount and composition of food. You must consider the fat content of milk and curd and keep it as low as possible. If necessary, you should avoid foods rich in fat. Fruits and vegetables are very important as vitamins.

No excess sugar should be avoided as cortisone consumption can also cause transient diabetes. Restrictions on the use of fruit only exist if the limited amount of potassium due to limited graft function must be taken into account. In this case, fruits should be consumed in small quantities, bananas and apricots due to their high potassium content. Pineapple has a positive effect on fat and carbohydrate metabolism due to its enzymes and is highly recommended.

2. Break the egg into a deep cup and beat it with a fork or whisk until white foam appears on the surface. Place the liver pieces into the egg mixture.

3. Pour flour into a flat plate. After dipping the liver in the egg, roll it in flour.

4. Pour oil into the frying pan, preheat it, add pieces of liver breaded in egg and flour and fry for two minutes on each side. Place the fried liver in a deep refractory dish.

In addition, generally accepted dietary recommendations apply to the normal population. Vegetables should not be skipped due to their high vitamin content in the nutritional plan. Salt intake should be deliberately limited, otherwise food may also be flavored with herbs. For meat, milk and dairy products, low fat content should be considered. Fish and poultry provide alternatives to other types of meat. Yogurt, especially with active cultures, helps regenerate intestinal flora.

If further consultation is necessary, it may also be helpful to consult with a transplant center to provide guidance on dietary advice. Hygiene in the kitchen is of great importance after transplantation. Microorganisms can multiply rapidly in food scraps and become dangerous for immunocompromised patients. In principle, all food should be stored in a cool and dark place. Sausage and cheese are best stored in closed plastic containers. Edible mushrooms must be destroyed, and areas and containers that come into contact with it must be washed off with hot water.

5. Peel and wash the onion, chop it into half rings. Place in a frying pan with hot oil and fry until golden brown.

6. Salt and pepper the liver in the mold. Place fried onions on top and pour milk over everything. Place in the oven for half an hour. Bake at 190 C. Remove and sprinkle with chopped herbs.

Recipe 3. Liver in milk royally

Meat and fish should always be washed well and tossed. To avoid salmonella poisoning, poultry should be fried on its own stove and eggs should only be eaten in boiled water. This warning also applies to all products prepared from raw eggs, such as mayonnaise or tiramisu.

Vegetables should only be diluted in a frying pan and cooked in a closed pot. Frozen vegetables should be cooked immediately after removal from the freezer. Fruits and vegetables should not be watered for too long. Nuts and almonds carry a risk of transmitting mold and should therefore be avoided.

Ingredients

700 g beef liver;

Kitchen salt;

Puff pastry– 150 g;

Freshly ground pepper;

Onion – 3 pcs.;

Eggs – 3 pcs.;

Milk - half a liter.

Cooking method

1. Soak the liver in water for three hours. Drain the water, cut out the ducts and film. Let's cut into small slices.

2. Break the eggs into a deep cup and beat them with salt and pepper until foam appears.

Good, scalable body hygiene not only reduces the risk of infection in immunocompromised patients. Body care should be carried out regularly, at least once a day. A shower has a lower risk of infection than a full bath. Changing towels frequently is as necessary as washing your hands thoroughly before eating and after using the toilet.

In particular, drugs containing cortisone, an important component of post-transplant immunosuppression, cause skin changes such as acne on the face, chest and back. However, make-up, masks or powders should be avoided. Damaged skin should be washed with antibacterial soap and dried with a clean towel. For dry skin, it is recommended to use body lotions to re-treat.

Place pieces of liver into this mixture and dip thoroughly so that the eggs evenly cover them.

3. Pour flour into a flat plate and roll pieces of liver in eggs in it.

4. Lightly fry in hot oil on all sides. Place in a ceramic mold with high sides. Peel the onion and cut into thin feathers. Season each layer with pepper, salt and place onion feathers on top. So we layer until the liver runs out. Fill everything with milk.

Hairspray and other cosmetics can enhance these effects. Cyclosporine often leads to excessive body hair growth, which women often experience as destructive. Help bring hair removal creams here. Teeth should be brushed at least twice a day and dentures once a day. When brushing your teeth, bacteria enter the bloodstream through small cracks in your gums. Since the defense system is suppressed by immunosuppressants, the teeth and gums should be thoroughly cleaned so that the gums and palate are not damaged, if possible.

You should use a soft toothbrush, replace it frequently, and rinse your mouth with a standard antiseptic mouthwash after eating and brushing your teeth. In the case of dental procedures such as tooth extractions, root planing or even scalp scaling, bacteria can enter the bloodstream from the mouth and multiply more easily in people with weakened immune systems than in " normal people" Therefore, the use of a broad-spectrum antibiotic is necessary before and after such measures.

5. Roll out the puff pastry into a layer. Brush the edges of the mold with the egg mixture and cover with dough. Seal the edges tightly and brush the surface with egg. Place in a preheated oven and bake at 180 C for about forty minutes. Serve with your favorite side dish.

Recipe 4. Liver in milk with mushrooms

Ingredients

One and a half glasses of milk;

Two pinches of table salt;

Pork liver – 600 g;

Two pinches of black pepper;

A glass of flour;

Carrot;

Champignons – 200 g;

Onion – 70 g.

Cooking method

1. We wash the entire liver under running water, place it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. Transfer it to a deep plate and pour fresh milk. Let it soak for half an hour. Salt and pepper.

2. Carrots and onion Let's clean and wash well. Grate the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Clean and rinse the champignons under the tap. Dry on a disposable towel and chop into plates.

4. Add oil to a heated frying pan and add chopped mushrooms and vegetables. Season with salt and pepper, mix and cook over low heat, covering with a lid. Fry until the vegetables become soft.

5. Drain the milk from the liver. Dip the liver pieces in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for just a short time. Transfer the fried liver to a fireproof dish and place it on top vegetable stew with mushrooms and mix. Close the lid and leave to infuse for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml milk;

Coarse salt and black pepper;

10 g garlic;

Onion – 140 g;

Cooking method

1. Rinse the liver under running water. We take the edge of the film with two fingers and carefully cut it off with a sharp knife. Cut the cleaned offal into equal pieces.

2. Pour the milk into a deep bowl, put the prepared product in it and leave for 20 minutes. Milk will relieve the liver of bitterness and make it softer.

3. Chop the peeled and washed onion into half rings.

4. Pour a small amount of flour into a saucer. Heat a frying pan with a small amount of vegetable oil. Carefully roll each piece of liver in flour, lightly crush and place in hot oil. Fry on both sides, two minutes on each. Place onion rings on top and pour over the milk in which the liver was soaked. It should almost completely cover the pieces of liver. If there is not enough milk, add a little boiled water. Simmer for five minutes, stirring from time to time.

5. Pour the sour cream into a cup and dilute it with a small amount of boiled water. Add flour and stir until no lumps remain. Pour into the liver. Simmer under the lid for another three minutes, adding a clove of garlic chopped into small pieces. Serve with mashed potatoes.

Recipe 6. Beef liver in milk

Ingredients

Ground pepper and coarse salt;

Milk – 400 ml;

Vegetable oil – 80 ml;

Bay leaf;

Wheat flour;

Onion and carrot.

Cooking method

1. Wash the liver thoroughly, cut off the film and cut into medium-sized pieces. Pour milk into a deep plate and place the liver in it. Soak the offal in milk for two hours. Then drain the milk and place the liver pieces on a disposable paper towel to absorb all the moisture. Transfer to a plate, add salt and pepper, and mix.

2. Peel and cut the onion into thin rings. Peel the carrots and chop them on a grater with small holes.

4. Pour flour into a flat plate. Heat a frying pan with oil on the stove. Dip the liver in flour, lightly crush and fry on both sides. Fry for literally five minutes on both sides. Place grated carrots and onion rings on top of the liver. Simmer over low heat, covered, for five minutes, stirring.

5. Pour the remaining milk into a deep saucepan and bring to a boil. Add bay leaf, add a little salt and crush with pepper. Place liver and vegetables in milk. The milk should completely cover the liver; if there is not enough milk, pour in a little boiled water.

6. From the moment the milk boils, turn the heat down, cover the pan with a lid, and simmer until done. Serve the liver in milk with boiled potatoes or fluffy rice.

Recipe 7. Liver in milk Berlin style

Ingredients

Half a kilogram of beef liver;

Half a liter of milk;

Four apples;

Three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.

2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.

3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.

4. Post apple slices into the frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.

6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.

Liver in milk - tips and tricks from the chef

To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.

When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.

To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.

It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.

Liver is one of the most valuable offal, from which you can prepare many tasty and healthy dishes. It is good both fried and stewed, and especially in the composition various recipes. How to properly soak the liver is an important point in its preparation, since it is necessary to rid the liver of bitterness, which can spoil the dish. In this article we will talk about how to properly soak beef, pork, and chicken liver. These methods can be used to prepare any liver, even elk liver.

How to soak liver correctly

It is better to buy an offal such as liver from “trusted” or familiar sellers. Unfortunately, too often you come across a product of such poor quality that soaking will not help get rid of bitterness and a specific odor. And all because the product is not fresh, or is obtained from a sick animal. The quality of frozen liver is almost impossible to assess, so it is better to give preference to fresh liver. Therefore, when talking about how to soak the liver in water or milk, we will mean exclusively fresh, high-quality offal, which can be easily identified by:

elasticity;
absence of unpleasant odor;
clear bile ducts;
thin undamaged film;
rich brown hue.

Before soaking the liver in milk, soda or water for a long time, it is necessary to remove dried blood, bile, fatty layers, films and thoroughly rinse the liver with cold water. There is no need to cut into portions before soaking the liver in soda or milk; it is better to leave it whole.

How to soak pork liver

Pork liver has the most pronounced specific odor than any other. In addition, it contains much more bitterness, which also needs to be eliminated. Among the ways to soak pork liver are in milk and water. To do this you will need a large bowl, water, milk. Before soaking pork liver in water or milk, it is prepared as described above. Then place it in a bowl, fill it with milk or water with milk in a 1:1 ratio. After 30-40 minutes, you can remove the liver, rinse it and start cooking. Some people use the milk and water that the liver has been in for some time to make the sauce.

Another way to soak pork liver so that it doesn’t taste bitter is to cover it with soda and leave for an hour. After time, the offal can be washed with water and cooked.

How to soak beef liver

If you are absolutely sure that the liver belonged to a calf, then you can do without soaking. But the only people who risk not doing this are probably those who have a household and consume only their own meat. Unlike pork liver, you can soak beef liver without milk. How to soak beef liver in water? Just fill it with cold water so that it completely covers the liver. In just an hour you can prepare the dish.

If, instead of soaking the beef liver, you cover it with soda and leave it for an hour, then it will not only lose its bitterness, but will become soft and tender. And if the liver is poured with dry white wine for 30 minutes, the dish will acquire a piquant taste with a special aroma.

How to soak chicken liver

Many people are not interested in how to soak chicken liver in milk. They believe that this product does not require soaking. Indeed, chicken liver does not have the same smell as beef or pork, and it is not characterized by bitterness, perhaps to a mild degree. Can be soaked for 30-40 minutes in cold water, but, as a rule, it is enough to remove the films and start cooking.

Pork liver - 500 gr.
Milk - 300-400 ml
Onions - 1 pc.
Refined sunflower oil - 30 ml
Butter - 50 gr.
Wheat flour - 40 gr.
Ground black pepper - 2 pinch
Salt - 2 pinch

Cooking method:

How to cook pork liver soaked in milk? The liver should be cut into small pieces. Then rinse thoroughly under running water and place it in a bowl of suitable size. Then pour milk and leave in a secluded place for 2-3 hours. The length of soaking depends on how old the animal was.

If you come across the liver of an old animal, then after soaking it in milk, you can sprinkle it with a small amount of soda and let it sit for 10-15 minutes, then wash it well under running water.

Well, that’s all, the liver has been prepared, the bitterness in it style=“display: block; margin: auto;">

Peel and cut the onion into half rings.

Heat the frying pan and melt the butter. Add onion.

Stirring, fry the onion until golden brown and place it in a separate bowl.

Dip liver pieces in flour.

Add a little to the pan where the onions were fried. vegetable oil and fry the liver pieces over medium heat until a crust forms on both sides.

After frying, transfer to a pan, pepper and salt to taste, add the already fried onion and pour in a little water. Simmer over low heat for 25-30 minutes until fully cooked. At the same time, you can prepare a side dish, in this case mashed potatoes are suitable, rice porrige or just pasta.

We wish you bon appetit!

Liver in milk - basic principles of preparation

The liver is washed under the tap, cleaned of all excess, the film is removed and soaked in milk for several hours. Then cut into small pieces and fried. Then pour the same milk and simmer over low heat for about half an hour.

You can cook liver in milk in a cauldron, frying pan, slow cooker or clay pots. Pork, beef or poultry liver is suitable for this dish.

Recipe 1. Chicken liver in milk with onions

Ingredients

kg chicken liver;

Extra salt;

Partial glass of milk;

Ground black pepper;

Three onions;

Ground coriander;

Petiole celery.

Cooking method

1. Dry the washed liver, cut off the connective tissue and bile sacs. Cut large pieces in half. Place the liver in a deep bowl, add milk and leave to steep in the refrigerator for forty minutes.

2. Peel and wash the garlic, celery and onion. Cut the celery lengthwise and chop into small halves. Chop the onion into half rings. Chop the garlic cloves into small pieces.

3. Heat the oil in a frying pan, put the garlic in it and fry for two minutes, then add celery and garlic to it. Fry, stirring constantly until the onion is browned.

4. Remove the liver from the milk, dry it lightly with paper napkins and place it in a frying pan with vegetables. Fry, stirring occasionally, on all sides. Pour in a little drinking water, add salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered with an appetizing crust. Serve the liver in milk with rice or potato side dish.

Recipe 2. Pork liver in milk

Ingredients

Bulb;

Partial glass of milk;

Half a kilogram of pork liver;

Two pinches of ground black pepper;

Two tablespoons of flour;

Two pinches of table salt;

30 ml refined oil.

Cooking method

1. Wash the pork liver under running water, remove the ducts and cut off the film. Dip with paper towels and cut into one and a half centimeter pieces.

2. Break the egg into a deep cup and beat it with a fork or whisk until white foam appears on the surface. Place the liver pieces into the egg mixture.

3. Pour flour into a flat plate. After dipping the liver in the egg, roll it in flour.

4. Pour oil into the frying pan, preheat it, add pieces of liver breaded in egg and flour and fry for two minutes on each side. Place the fried liver in a deep refractory dish.

5. Peel and wash the onion, chop it into half rings. Place in a frying pan with hot oil and fry until golden brown.

6. Salt and pepper the liver in the mold. Place fried onions on top and pour milk over everything. Place in the oven for half an hour. Bake at 190 C. Remove and sprinkle with chopped herbs.

Recipe 3. Liver in milk royally

Ingredients

700 g beef liver;

Kitchen salt;

Puff pastry – 150 g;

Freshly ground pepper;

Onion – 3 pcs.;

Eggs – 3 pcs.;

Milk - half a liter.

Cooking method

1. Soak the liver in water for three hours. Drain the water, cut out the ducts and film. Let's cut into small slices.

2. Break the eggs into a deep cup and beat them with salt and pepper until foam appears.

Place pieces of liver into this mixture and dip thoroughly so that the eggs evenly cover them.

3. Pour flour into a flat plate and roll pieces of liver in eggs in it.

Recipe 4. Liver in milk with mushrooms

Ingredients

One and a half glasses of milk;

Two pinches of table salt;

Pork liver – 600 g;

Two pinches of black pepper;

A glass of flour;

Carrot;

Champignons – 200 g;

Onion – 70 g.

Cooking method

1. We wash the entire liver under running water, place it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. Transfer it to a deep plate and fill it with fresh milk. Let it soak for half an hour. Salt and pepper.

2. Peel the carrots and onions and wash them well. Grate the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Clean and rinse the champignons under the tap. Dry on a disposable towel and chop into plates.

4. Add oil to a heated frying pan and add chopped mushrooms and vegetables. Season with salt and pepper, mix and cook over low heat, covering with a lid. Fry until the vegetables become soft.

5. Drain the milk from the liver. Dip the liver pieces in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for just a short time. Transfer the fried liver into a fireproof dish, place the stewed vegetables and mushrooms on top and mix. Close the lid and leave to infuse for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml milk;

Coarse salt and black pepper;

10 g garlic;

Onion – 140 g;

80 g flour.

Cooking method

1. Rinse the liver under running water. We take the edge of the film with two fingers and carefully cut it off with a sharp knife. Cut the cleaned offal into equal pieces.

2. Pour the milk into a deep bowl, put the prepared product in it and leave for 20 minutes. Milk will relieve the liver of bitterness and make it softer.

3. Chop the peeled and washed onion into half rings.

Recipe 6. Beef liver in milk

Ingredients

Ground pepper and coarse salt;

Milk – 400 ml;

Half a kilogram of beef liver;

Vegetable oil – 80 ml;

Bay leaf;

Wheat flour;

Onion and carrot.

Cooking method

2. Peel and cut the onion into thin rings. Peel the carrots and chop them on a grater with small holes.

6. From the moment the milk boils, turn the heat down, cover the pan with a lid, and simmer until done. Serve the liver in milk with boiled potatoes or fluffy rice.

Recipe 7. Liver in milk Berlin style

Ingredients

Half a kilogram of beef liver;

Half a liter of milk;

Four apples;

Three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.

2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.

3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.

4. Place the apple slices in a frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.

6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.

Liver in milk - tips and tricks from the chef

To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.

When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.

To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.

It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.

Liver is prepared in almost every family, as it is affordable and easy to use. Every housewife should know how to properly fry liver. It cooks very quickly. But before cooking, you should soak it in milk for at least 30 minutes. This is done so that all the bitterness comes out and the liver is tender. So, the liver must be washed, cleaned of film and bile ducts, cut into pieces, which are beaten with a hammer and soaked in milk. Place onions cut into half rings in a frying pan with hot sunflower oil, fry for a few minutes and place on a plate. Drain all the milk from the liver, roll each piece in flour, then put it in the oil that is left from the onion and fry for 5 minutes, until golden brown. The question is often asked: how to fry pork liver? Everything is done exactly the same. The main thing is not to overcook the liver, otherwise it will be hard and dry. Mix the fried liver with onion, reduce the gas to minimum and leave for 15 minutes.

The freshness of the product plays an important role. Before frying, you need to think about how to choose liver on store shelves? Are there certain rules by which you can determine whether a product is fresh or not? You should definitely pay attention to the color of the liver. If it is too light, it means that it was soaked in water, that is, it is no longer fresh. A very dark color (almost brown) also indicates that the product is old and has already been on display. Fresh liver has a bright red color, it should be smooth and elastic, without any spots. When buying a liver, you need to press on it with your finger and if a dent remains, then the liver is old. In a fresh liver, the dent quickly disappears. Loose, uneven liver, also of poor quality. And of course, the product should smell good and not have a sour smell.

Any experienced housewife knows how to cook liver correctly. Why boil it, many will ask, because fried is tastier? Boiled liver is used in salads. It is also recommended to give liver to small children only in boiled form. You definitely need to know several ways to prepare this valuable product. How to properly fry the liver, how to boil it, how to cook it delicious salad from the liver - all these recipes are simply necessary for housewives. And then you won’t have to worry about dinner or lunch. After all, dishes made from this product are not only tasty, nutritious, but also healthy. Doctors advise that you definitely include this wonderful product in your daily diet. And fried liver, previously soaked in milk, is very tender and incredibly tasty.