Liver in milk is an old-fashioned way to make a tender and healthy dish. Recipes of the liver in milk: chicken, pork, beef

Liver in milk is an old-fashioned way to make a tender and healthy dish. Recipes of the liver in milk: chicken, pork, beef

If you just fry the liver, you get a rather hard and dry product. Therefore, it is not popular with children. But it is very important that it be in the diet of each person.

This is where ordinary milk comes to our rescue. The liver in milk turns out incredibly gentle, soft and tasty.

Liver in milk - the basic principles of cooking

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

You can cook the liver in milk in a cauldron, pan, multicooker or clay pots. Pork, beef or liver of a bird will be suitable for this dish.

Liver in milk is stewed separately or with vegetables. The liver is prepared very quickly, so it is very important not to overdo it and not to overdry. They serve the liver in milk to any side dish, but it is especially well combined with potatoes and rice.

Recipe 1. Chicken Liver in Milk with Onions

Ingredients

kg of chicken liver;

extra salt;

incomplete glass of milk;

ground black pepper;

three onions;

ground coriander;

stalked celery.

Method of preparation

1. Dry the washed liver, cut off connective tissue and bile sacs. Cut the large pieces in half. Put the liver in a deep dish, fill it with milk and leave to stand in the refrigerator for forty minutes.

2. Peel and wash garlic, celery and onion. Celery is cut lengthwise and chopped into small halves. Onion shred half rings. Garlic cloves crumbled into small pieces.

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

4. Remove the liver from the milk, lightly dry it with paper napkins and spread it into the pan with vegetables. Fry, stirring from time to time, from all sides. Pour in some drinking water, salt, season with spices and simmer for 20 minutes under the lid. The liver should be covered with an appetizing crust. Serve the liver in milk with rice or potato garnish.

Recipe 2. Pork liver in milk

Ingredients

bulb;

egg;

incomplete glass of milk;

half a kilogram of pork liver;

two pinches of ground black pepper;

two tablespoons flour;

two pinches of table salt;

30 ml of refined oil.

Method of preparation

1. Pork liver wash under running water, clean the ducts and cut the film. We dip with paper napkins and cut one and a half centimeters into pieces.

2. We break an egg into a deep cup, and beat it with a fork or a whisk until a white foam appears on the surface. Pieces of the liver lay in the egg mash.

3. Pour flour in a flat plate. Dip the liver in the egg, roll it down in flour.

4. Pour the oil into the pan, preheat it, lay out the liver pieces breaded in egg and flour and fry for two minutes on each side. We spread the fried liver in a deep refractory dish.

5. Clean and wash the bow, shred it in half rings. Shift in the pan with hot oil and fry until golden.

6. Salt and peppermint the liver. From above, lay the fried onion and fill it with milk. Sent for half an hour in the oven. We bake at 190C. We take out and sprinkle with chopped greens.

Recipe 3. Liver in milk royally

Ingredients

700 g of beef liver;

kitchen salt;

flour;

puff pastry - 150 g;

freshly ground pepper;

onions - 3 pcs .;

eggs - 3 pcs .;

milk - half a liter.

Method of preparation

1. Liver soak in water for three hours. Drain the water, cut ducts and film. Cut in small chunks.

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

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

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

4. Lightly fry in hot oil from all sides. We lay out in a ceramic form with high sides. Peel the onions and cut them into thin feathers. Pepper each layer, salt and spread the onion feathers on top. So send it until the liver is gone. Fill all with milk.

5. Roll out puff pastry into the reservoir. We grease the edges of the form with an egg mixture and cover with dough. Tightly close the edges and lubricate the surface with an egg. We put in a preheated oven and bake at 180C forty minutes. Served with your favorite side dish.

Recipe 4. Liver in Milk with Mushrooms

Ingredients

one and a half cup 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

Method of preparation

1. We wash the entire liver under running water, transfer it to the board, remove the ducts and cut off the film. Slightly dry the by-product with napkins and cut into random pieces of medium size. We shift it to a deep plate and fill it with fresh milk. Leave for half an hour to soak up. Salt and pepper.

2. We clean the carrots and onions and wash them well. Grate carrot grated with large holes. Onion chopped half rings thinner. We shift in a separate bowl.

3. Clean and rinse the champignons under the tap. Drain on a disposable towel and shred plates.

4. Add oil to the preheated pan and lay out the chopped mushrooms and vegetables. Salt and pepper, stir and cook over low heat, covered with a lid. Fry until the vegetables are soft.

5. Merge milk from the liver. Rolls pieces of liver in flour and spread them on a hot frying pan with butter. Fry on moderate heat from all sides for a very short time. We shift roasted liver into a refractory form, top stewed vegetables with mushrooms and mix. Close the lid and leave to insist for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml of milk;

half a kilo of beef liver;

coarse salt and black pepper;

10 g of garlic;

onion - 140 g;

80 g of flour.

Method of preparation

1. Wash the liver under running water. We take two fingers over the edge of the film and carefully cut it with a sharp knife. The cleaned offal is cut into equal pieces.

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

3. Peeled and washed onion chop half rings.

4. Pour a small amount of flour in the saucer. Heat the frying pan with a small amount of vegetable oil. Each piece of the liver is carefully rolled in flour, lightly crushed and laid out in hot oil. Fry on both sides, two minutes each. Top lay out the onion rings and pour over the milk in which the liver was soaked. It should almost completely cover the pieces of the liver. If there is not enough milk, pour in some boiled water. Tomim five minutes, occasionally stirring. 5. Pour the sour cream in a cup and dilute it with a small amount of boiled water. Pour the flour and stir so that no lumps remain. Pour to the liver. Stew under the lid for another three minutes, adding a slice of garlic crumbled in small pieces. Served with mashed potatoes.

Recipe 6. Beef liver in milk

Ingredients

ground pepper and coarse salt;

milk - 400 ml;

half a kilo of beef liver;

vegetable oil - 80 ml;

bay leaf;

wheat flour;

onion and carrot.

Method of preparation

1. Thoroughly wash the liver, cut off the film and cut into chunks of medium size. Pour the milk into a deep plate and place the liver in it. Soak offal in milk for two hours. Then pour out the milk, and lay the pieces of the liver on a disposable paper towel to absorb all the moisture. We shift in a plate, salt and pepper, mix.

2. Clean and slice the onion into thin rings. Peel carrots and grind grated with small holes.

4. Pour flour in a flat plate. Heat the pan with oil on the stove. Roll the liver in flour, lightly crush and fry on both sides. Fry literally five minutes on both sides. On top of the liver, lay grated carrots and onion rings. Stew on low heat under the lid for five minutes, stirring.

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

6. From the moment of boiling milk, make the fire smaller, cover the pan with a lid, and simmer until ready. Serve the liver in milk with boiled potatoes or crumbly rice.

Recipe 7. Berlin's Milk in Milk

Ingredients

half a kilo of beef liver;

half a liter of milk;

four apples;

three onions.

Method of preparation

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut not too large chunks. Transfer to a deep bowl and cover with milk. Soak the offal for about half an hour. 2. Peel the bulbs and chop them into half rings. Wash the apples, remove the seed boxes and cut them into slices.

3. Place a griddle on the stove, heat the oil in it and place the onion. Fry until light golden.

4. Put the apple slices in a frying pan and warm 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 from all sides until appetizing crust appears.

6. Place warm apple slices on a plate, on top of which you will spread the fried liver and cover everything with fried onions.

Liver in Milk - Chef Tips and Tricks

  • 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 buying a liver, pay attention to color and smell. The by-product surface should be stain-free, 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 to be dry.
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