Yalovich's liver is lubricated with recipes. Recipe: Pechinka іz pіdlivoyu.

A liver with a sauce, not only savory, but brown grass. Even this product should take its toll on its colossal quantity of saliva, as it is so necessary for our body. In addition, such a meat ingredient is more often found in dietary meals, since wine does not have a high calorie content, and it can be eaten like a cream, so at once with a good garnish.

Liver with pidlivu: necessary products for cooking

Liver with pidlivoy: the process of coating vegetables and offal

Yalovich's liver should be washed, cleaned from the veins and other veins, and then cut into pieces. In order to relieve this ingredient of a specific smell and relish, it is recommended to soak yogo in milk for the first time. While the yalovicha liver is left, you can cut the vegetables. For this, it is necessary to clean the carrot, cibula and tomato from the skin, and then shake them roughly. Take a frying pan for cooking vegetables and meat with high sides, so that it is planned to cook richly pidliv. After that, it is necessary to smear the cubula and carrots, rubbed on the great third. They gave the next to add the minced liver, tomato, salt and pepper. Smear all the ingredients on olive oil for 6-10 quills, after which you can proceed to prepare the sauce.

Liver with sour cream: the process of preparing sour cream sauce

In an okremіy mistsі it is necessary to shake it boroughly, sour cream is a small amount of water. After that sauce, you can boldly add it to the pan and quench with the main products another 8-11 chills.

Stravi z yalovichoї abo chicken liver that potato

For those who can't do without a side dish, before goulash, you can additionally prepare delicious mashed potatoes. Varto also means that the liver with potatoes in a smeared look comes out nitrohi not worse, lower front grass.

Necessary ingredients:

yalovicha liver (abo chicken) - 300 grams;
tsibula - two heads;
roslinna oliya - for smearing grass;
potatoes - six medium pieces;
salt and pepper - on the tip of a small spoon.

Method for preparing buttered potatoes and liver

The liver must be processed and soaked in milk. Clean the cibula and potatoes from the skins and cut them into straws. At the baked frying pan, grease the cibula, and then you can add a finely shaken liver. In addition, as an offal remembers its color, it is necessary to put potatoes near the dishes. It is necessary to close the frying pan with a lid and cook the grass for a long time, stirring it periodically. Serve before the table next to the hot looking from the finely chopped greens.

A liver with a pidlivou: corysnі please

For a special taste of liver goulash, you can add a clove to the teapot, bay leaf, greens, or other spices that you have been honored with.
If you are allowed to add even a little, then you can add a little more sour cream or fat tops to the pan.

Savory liver with spicy - grass, as if it could be just a miraculous addition to any garnish, but especially savory with buckwheat porridge and mashed potatoes. Such a liver is being prepared literally for the sake of having a good time, which will please the busy householders. First, start cooking the liver with a spicy, give special respect to that, to add a product of hardness, for which you need to drink milk, and in the other recipe do not need the annual zusil. All the ingredients are available and easy to get used to, so you are prepared to finish the soup, and you can enjoy the miraculous relish of all your homeland. Well, let's take a look at the recipe itself.

In order to prepare a liver with a sip, you need such products.

- about 500-600 grams of yalovichoy, pork or chicken liver;
- Two cibulins of medium size;
- 70 ml of mayonnaise (or 100 ml of low-fat sour cream);
- їdalnya spoon of wheat boroshn;
- Oliya Sonyashnikova;
- strength for relish;
- Fresh black pepper.

The process of preparing tasty and appetizing liver with savory

1. Wash the liver for good on the cob. After all, see the zhovchnі ducts. Throw, like a pig's liver, you can soak it in milk or water for a long time, so that it doesn't give hot water.
2. Now the liver is cut into small pieces.

3. Clean the cibula, wash it with cold water, and then cut it with pivkiltsy or cubes, as you wish.

4. Grill olive oil in a frying pan, add a liver and brush it on both sides.
5. Now add the sliced qibule to the pan and brush 5 strands with a stretch.

6. Mix the mayonnaise with warm water and mix well. For 70 ml of mayonnaise, you need about 7-6 tablespoons of water.
7. Add mayonnaise with water to the pan, pepper the troch, salt for relish, cover with a lid and cook about 2 quills.

8. Add a tablespoon of borosna, mix it up and you can do it all.
The axis is all, the liver is ready. It can be served as warm, as it looks cold. I accept for all appetite!

Would you like to indulge your household not only with a rich and tasty, but with a brown evening? Then cook goulash from the liver of yalovichi with podlivy. This grass is rightfully considered valuable for our body, even if the liver takes revenge on the great amount of the flood that we need. Until then, such a strain is completely dietary, so that you can boldly include it in the diet of everyone without a blame.

Before tim yak, start cooking goulash yalovichi liver with pleasure, let's learn some simple secrets from dekilkom, which will help us create a truly culinary masterpiece:

if you soak the liver in the milk before cooking the liver, then you won’t get hot prismak;
the liver of obov'yazkovo is required relatively water-creamy in the form of spitting and veins;
slid the liver into small sticks - so it looks like juice and soft;
like a sauce for the liver, sour cream is the best, prote її can be replaced with classic yogurt without additives;
goulash with yalovicho liver will be eaten with some sort of side dish: boiled potatoes, pasta, cereals.

Goulash from yalovichoy liver with podlivy: recipe with photo

For the preparation of goulash for this recipe, you spend less than 40-50 hvilin in your hour, and the relish of the strain will turn over all your points.

Stock:

liver of yalovich - 900 g;
2 cibulini;
sour cream - 4 tbsp. l.;
carrot - 1 pc.;
red bell pepper - 1 pc. (you can not add);
milk - 150 ml;
borosno prosiyane - 0.5 tbsp.;
tomato paste - 1 tbsp. l.;
oliya roslinna - 3 tbsp. l.;
2 cloves of a watchmaker;
water - 100-150 ml;
strength, sumish spices.

Cooking:

For such a recipe, you can make goulash from yalovichini with pidlivoy, less than an hour of simmering, you need more food.

Cooking the lowest goulash from yalovicho liver with tomato sauce

Stock:

liver of yalovich - 900 g;
tomato paste - 4-5 tbsp. l.;
2 cibulini;
borosno for deboning the liver;
water - 250 ml;
roslinne oil;
strength and sum of spices.

Cooking:

Cookie ready already in a way and narizaemo small shmatochki.
We heat the frying pan, pour in the oil. Now it’s necessary to pick up some small pieces of liver from her. For whom it is obvalyuєmo їkh on cherzі in boroshni and vikladaєmo in such a rank, so that a piece of leather sticks out of the bottom of the frying pan.
We smear the liver with five breaths. Respect: the fire can be average.
Turn over the little pieces of the liver and smear them on the side of the gate with a stretch of five strands.
Now it is necessary to transfer the liver into a saucepan and salt it.
The qibule should be cut into strips and smeared until cooked. Porada: do not vikoristovyte oil for obsmazhuvannya tsibuli, scho left after the liver.
Prepare the sauce: tomato paste mix well with water to a homogeneous consistency.
As soon as the cibula is ready, add the liver, tomato sauce and spices to it. You can salt a little for consumption. Everything is mixed.
If the sauce is boiled, the fire needs to be changed a little. Gasimo goulash is about 15 hvilin.
After the end of the appointed hour, our battle is ready.

Goulash from yalovichi liver, prepared at the multicooker

Stock:

liver of yalovich - 700 g;
2 cibulini;
1 carrot;
borosno pros_yane - 3-4 tbsp. l.;
roslinne oil;
water;
sumish peppers and sil.

Cooking:

Prepare the liver and cut into cubes.
Tsibulyu and carrots need to be cut in detail with the aid of a blender.
Turn on the “Special” mode, pour olive oil into the bowl and cover the cibula 3-4 hvilin.
We add the liver to the bowl until it is smeared, until blood is no longer seen from it.
Add carrots and cover with 2-3 quills.
Now you need to add water. Її kіlkіst slіd vyznati zalezhno vіd baganої consistency goulash.
We switch the multicooker to the “Gasinnya” program.
After 20 minutes, we open the lid of the multicooker and, passing through a sieve, add it boroughly.
Everything is changed and ready until the end of the program.

For bazhannyam, you can add tomato paste to goulash.

Like bachimo, cooking goulash from yalovicho liver is absolutely not difficult. Don't be afraid to add new ingredients and experiment with flavor. Cook with pleasure and a great appetite!

Later, in a first step, respect for the color of the liver - the wine may be light brown and slightly different. In another way, to pay attention to the smell - a licorice smell is to blame for the fresh, hot liver. And, thirdly, to give respect to the shell of the liver - it’s not guilty to be on it, no podryapin, no bulb, її the shell can be equal. Well, the axis, we chose the liver, and now we’ll prepare the sauce.

Cooking recipe:

Yalovich's liver, as if it is frozen, needs to be thawed again, and then washed in cold running water. Decorate the liver with great shmatochki. For bajannyam you can cut the liver that dryly, at the cost of not vplin to the distance of preparing the strain.

Purified in the form of lushpinnya rіpchast cibulin is finely narіzhte.

Cleaned from the skins, grate the carrots on the largest third.

Pour a small amount into the pan sonyashnikova olії And, if the oil heats up, put a narizan yalovich liver there. Coat the liver with a stretch of ten strands over medium heat and, if necessary, stir with a spoon or with a spatula. Let's put some roasted cibula and carrots by the pan with the liver. Continue to grease the frying pan until the carrots and carrots are fully cooked, stirring occasionally, and now already on the smallest fire. In an hour we become ten to twenty whilins. For a sprat of khvilin until ready to salt on your relish in the pan. You can also pepper for the bazhannyam.

Just like a cibula and a carrot will be ready, soak it in a frying pan. Mix thoroughly so that there are no beard breasts.

Now pour water into the pan and stir vigorously. It is necessary to spread without interruption no less than three or five quills. Let's bring it to a boil, switching the fire from small to medium. After boiling, change the fire to a small one and cook for another five to ten minutes, stirring it often.

That's all, the pidliva from the yalovicho liver is ready. You can serve it to the table with buckwheat porridge, boiled rice or boiled pasta. Have a great appetite!

Author Ganna Blinova

The choice of by-products in cooking is one of the most important directives. The most popular option is the liver, which is savory herbs with original consistency and aroma. From here they cook wild cutlets, salads and appetizers, as well as various sauces. Podliva from the liver may receive a tart taste; she's pozhivna that duzhe korisna. Data about the value of this product are suffocating: they have a great deal of vitamins and minerals, as well as heparin - speech, which pleasantly pours into the camp of the blood, the vessel of that heart. It is important that regular liver transplantation helps to normalize the pressure and is a good prevention of heart attacks.

Different recipes allow you to create cicas for the consistency and savory features of the herb. For liver pidlivi, it is recommended to use yalovichi chicken offal. Sauce from pork liver come out more bold due to the specifics of the warehouse. For the traditional way of cooking, you need a frying pan with thick walls, or you can cook dressing from the liver in a multi-cooker - the relish of antrohi will not change.

Need:

Yalovich's liver - 350 g
Cibulya - 1 medium cibulin
Carrot - 1 small piece
Watchmaker - 3 cloves
Tomato - 1 piece
Borosno wheat - 2 tablespoons
Sour cream - 2 tablespoons
Oliya - 2 tablespoons
Black pepper, chalking - to taste
Parsley, fresh - 1 small bunch
Force for taste
Water - 200 ml

Number of servings - 5

Cooking hour - 70 hvilin

Selection rules

The presented recipe needs a yalovicha liver, and a lot of mister today vvazhayut for better vikoristovuvaty chicken. It’s ready to be richer, more fluffy, more lower consistency, and less caloric, lesser types of offal will come out of the chicken liver. Recipes for the preparation of various ingredients are not determined by a set of ingredients, nor by order. The only vine is an hour, which will be necessary for cooking. The chicken liver reaches the readiness of the trochic bread - just like that, like the chicken meat in the poultice with the yalovichina.

Before that, how to prepare a dressing, it is important to remember the rules for buying a liver. Choosing an offal for the sauce, it is necessary to pay attention to the quality of the meat: ideally, all recipes should be used to cool the product, not freezing. A frosty liver could have been lying in the refrigerator for a long time, and it is unknown, how many times up to that won it recognized temperature differences. The savory and savory brown sauce is hardly suitable for such a product. In addition, cooling goods are easier to evaluate old-fashioned look: yakіsna liver can be of equal dark cherry color, and sіk - chervonim. Even though it may be brown, the product is stale, and if you buy it for preparing a recipe for a liver dip, it’s better to use it.

Cibulya is narrated with small shmatochki. Morkvina can be trimmed with a knife, or scorched with a great grater. Roslinna Oliya wiggle into the pan and warm up well. When the sheep breaks before it, it is smeared with 2-3 wool. Let's add some details to the watchmaker. After 5 quills in the future, the liver will begin to sizzle with wheat, everything will mix up and need a couple more quills.
The liver is full enough, fallow in the name of the owner of the master himself. But it is necessary to take care of such a moment: the more small pieces of the liver are at the bottom, the more the product is prepared. All the details of the ingredients break in the frying pan to the vegetables in the boroshni. It is necessary to smear the liver of a doty, the docks will not turn brown with a dark red. Cleansing from the skins and the mashed tomato is mixed with the liver, strong water is added. Refueling is extinguished on a weak fire for about 15 minutes.
If the meat becomes soft (it can be turned over with a fork or a spatula), and the sauce itself becomes thick, sour cream is added to the pan. It’s better to vicorate the product fatter: in a peppery way, the new one has less water, and also, the sauce doesn’t look rare; in a different way, the relish of the dressing is richly m'yakshe and priemnishe. Everything is resolutely shifting, needing more p'yat whilin. Ready to pour from the yalovicho liver to fire and sizzle with finely chopped fresh parsley.

As you have tried to prepare the sauce with chicken liver and sour cream, the rest can be replaced with fat tops. Such a dressing will be lower, lower in the presented recipe, but if you won, you will be less alive. Recipes for pork liver, on the other hand, are recommended to cook without stoking fatty foods, because the pork offal itself is high in fatness. Tops and sour cream in this time is better replaced with a dietary vegetable broth.

Nezalezhno in view of the liver, there may be a little bit of bitterness. To avoid this, it is recommended to soak the product in water or milk for 1-2 years. Tse neobov'yazkova procedure, shards in pidlivah and sauces, with a large number of spices and herbs, the taste of the liver is practically unrecognizable. Tim is not less, such a joy can appear as a brown one, as if the master has enough time to prepare the battle.

tribute

The advantage of liver sauces is in the fact that stench can be practically served to any garnishes. The unique relish of the offal in a wondrous rank is shared with the relish of vegetables, cereals and various pasta sprouts. If you don’t want to cook for the evening, the liver sauce will be more beautiful.

Macaroni, no matter how you look, beginning in the form of classic spaghetti and ending with bows and ribs, you can boldly serve with a dressing. As small pieces of meat in sauces are small, the original pasta is made: the sauce is poured into a deep container, then macaroni is ready. Let's all sweat and put it on a plate - simply, it's thinned out and it's delicious.
Garnish with boiled rice, buckwheat, bulgur and add pearl barley to the dressing with liver and sour cream, which is richer and tastier.
Mashed potatoes You can transform yourself into a real culinary masterpiece, so that you can become a company of light and easy chicken liver.
Before vegetable garnishes, it is recommended to prepare different sauces, fallow in the warehouse and the way of preparing the garnish. To boiled cabbage broccoli, cauliflower or green squash, it is ideal to add recipes for dressing with pork liver. This dish has an ideal balance of calories. Side dishes with stew white cabbage, kvassoli, zucchini, in the preparation of vicory, olis and spices were added, it is better to serve with a dressing from a raw by-product.

Pidliva from the liver, which can have a high price of life and an unimaginable relish, to help you rule and simple home insults, and I call the urochist a supper for guests. And the diversity of garnishes, with which you can go, allows the gentlemen to show their culinary talents and give free rein to fantasy.

Savory!

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