The liver is stewed with pidlivy. Pіdlivu z pіnki - go for whatever garnishes! The best recipes for different livers: yalovicho, chicken, pork. How to prepare a yalovich liver according to stroganivsky, so that it will be soft.
The liver is a unique product. Vaughn may not only have a lower taste, but bring misery to the body. Podlivu from the yalovicho liver can be prepared by the skin master. From this product, there are miracles and other things for all the motherland. Let's look at the naytsіkavіshi that delicious recipes cooking pidlivy liver.
Podliva with yalovichoy liver and vegetables
- dish: friend
- Ready-to-eat weight: 800 g.
- Cooking hour:
- Energetic or Kharchova value stravy:
Ingredients for cooking yalovichi liver and vegetables
- Cookie - 600 g.
- Roslinna Oliya - 30 g.
- Cibulya - 1 head.
- Carrot - 1 pc.
- Water - 1.5 bottles.
- Strength for taste.
- Boroshno - 1 tbsp.
- Tomato paste - 1 tbsp. l.
Instruction
This simple recipe is suitable for all state gifts. To prepare the herb, it is necessary to cut the liver into small pieces and lightly brush it on a strong fire in olive oil. Let's take them away for a nice plate.
Note! Implantation of the liver in the hedgehog allows for a short term to increase hemoglobin in the blood. I would recommend navit small children.
- Cut the cibula with straws, and grate the carrots on the great third. Pass the vegetables in oil until they are ready. Add|Add| before them boroughly and resolutely mix.
- Put into the vegetable sum the pieces of the liver, a spoonful of tomato paste, strength and spices.
- Fill the future with water and pour it on a weak fire for 15 quills.
- If the homeland is zagus, you can take it from the stove and serve it on the table with rice, potatoes, buckwheat or other side dish. Do not forget to decorate the grass with greenery.
Podlivu with yalovicho liver with sour cream
- dish: friend
- Subtype: pidlivu from the liver.
- Number of servings at the exit: 4 servings.
- Ready-to-eat bag: 600 g
- Cooking hour: 30 minutes.
- National cuisine, to keep the dish: Russian.
ingredients
- Cookie - 600 g.
- Roslinna Oliya - 30 g.
- Cibulya - 1 head.
- Strength for taste.
- Boroshno - 1 tbsp.
- Sour cream - 1 bottle.
Instruction
Such a recipe is not such that it is worse, if you want to fight in the face of an attack, it is simply impossible. To that, it is necessary to prepare a little less for those who value relish, and those who are not low in calories.
- Yalovich needs to cut the liver into the same cubes. Cover the cibula with straws or pivkiltsy. Put yogo in a pan with olive oil, lay a liver for the beast.
- Extinguish everything under the cover with a stretch of 10 strands on the middle fire.
- Then pour sour cream into the pan, add strength, spices and pour it on the stove for 7-8 more chills.
- It’s better not to add more water, but if the grass looks too thick, you can dilute it.
Note! In total, 100 g of liver prepared according to this recipe contains 5 additional norms of vitamins A and D and 1.5 additional norms of vitamin B2.
Serve yalovich liver, cooked for such a recipe, the best to boiled spaghetti. It is also pidlivu vіdmіnno pіdіyde like addition to potatoes, rice and stewed vegetables.
Podlivi with a liver: a classic recipe
- dish: friend
- Subtype: pidlivu from the liver.
- The number of servings at the exit is 6 servings.
- Ready-to-eat weight: 800 g.
- Cooking hour: 1 year.
- National cuisine, to keep the dish: Russian.
ingredients
- Cookie - 600 g.
- Roslinna Oliya - 30 g.
- Cibulya - 1 head.
- Carrot - 1 pc.
- Water - 1.5 bottles.
- Strength for taste.
- Spices - for gusto.
- Boroshno - 100 g.
Instruction
In this recipe, you are blessed with simplicity. Strava comes out fresh and appetizing. The liver and vegetables save their lives of power, and the aroma cannot be expressed in words.
- For cooking, prepare everything you need: cut the yalovich liver with small pieces, dice the cibula and carrots. Put a frying pan with oil on the stove.
- Roll the liver in a boron and from the skin side of the troch, smear it on a strong fire. Then we'll take it to the okrema pot. In olії, smear the cubula and carrots.
- Put them in a saucepan with a liver, add strength and spices. Fill the plate with water and set it to stew.
- If the water is thicker, you can take the stove off the stove. For 5 minutes before tsyogo, you can add a bay leaf. IN classic recipe nothing, but the mild flavor of this seasoning is appropriate for richness, we recommend that you treat it as a charm.
Recipe for savory mayonnaise sauce for liver
- dish: friend
- Subtype: pidlivu from the liver.
- The number of servings at the exit is 6 servings.
- Ready-to-eat weight: 800 g.
- Cooking hour: 1 year.
- National cuisine, to keep the dish: Russian.
ingredients
- Cookie - 600 g.
- Roslinna Oliya - 30 g.
- Sour cream - 2 tbsp.
- Mayonnaise - 2 tbsp. l.
- Water - 1.5 bottles.
- Strength for taste.
- Spices - for gusto.
- Boroshno - 100 g.
Instruction
- Clean the liver and wash it. Draw її on shmatochki. Add some strength and spices.
I’ll cut the Yalovichi’s liver with medium shmatochki, wash it well under running water.
Dry the troch with paper towels, sip with spices, add some strength and pepper. Mix it up.
Sip the liver with 2 tablespoons of borosna, trembling, so that the mustache of the shmatochki curled into the most borosno. Rosigrity roslinna oliya at the frying pan, shake the liver.
Smear the yalovich liver on medium heat until ruddy on the skin side (about 7-10 strands). Add carrots to the cut with small pieces. Mix and smear, help, at once from the liver of the whilin 4 on a small fire.
They gave me to add the narrated tsibula, brush all at once 3-4 more quills.
Dip into the frying pan well, what is left out (1 tablespoon) and mix everything well. Pour the broth and water into the glass.
I know to mix everything well, as it is necessary, add salt, add curry, paprika and zucor. Extinguish the liver on a weak fire 5 hvilin after boiling, after which add a chasny. Turn off the gas for the whip.
Have a great appetite!
A liver with a savory, not only savory, but with 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 rіpchast cibula and carrots, rubbed on the great tertiary. 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, the sauce can be boldly added to the pan and quenched with the main products for another 8-11 chills.
Straw with yalovicho or chicken liver and potatoes
For those who can't do without a side dish, you can cook delicious mashed potatoes before goulash. Varto also means that the liver with potatoes in a greased look does not come out hotter, lower in front of the 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. Since, as an offal, you remember your own color, you need to add potatoes to 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 out of the crisply planted greens.
A liver with a pidlivou: corysnі please
- For a special taste of goulash with liver, you can add a clove to the teapot, bay leaf, greens or other spices that you have been honored with.
- If you are given, if you add a little more, then you can add a few more sour cream or fat tops to the pan.
Such a liver is being prepared literally for the sake of a little whim, which will please the busy householders as a gift. First, start cooking the liver with a spicy, give special respect to that, to add the product of the 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 take in, so you are prepared to finish the soup, and you can enjoy the miraculous relish of this. Well, let's take a look at the recipe itself.
In order to prepare a liver with a sip, you need such products.
Close to 500-600 g of yalovichoy, pork or chicken liver;
- two cibulins of medium size;
- 70 ml of mayonnaise (or 100 ml of low-fat sour cream);
- a tablespoon 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. Vrahuyte, like a pig's liver, then you can be soaked in milk for a long time, or water for a long time, so that it did not give bitterness.
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 triplets, salt to taste, cover with a lid and cook about 2 quills.
8. Add a tablespoon of borosna, mix it up and you can do it all.
From everything, the liver is ready. It can be served as warm, as it looks cold. I welcome everyone's appetite!
By-products are one of the most beloved grasses of our motherland. We especially like the stray from the liver. My mother taught me how to cook. It’s a good idea to think that the liver is a primal product, which can be easily prepared. Prote I pevna, what is wrong.
Why varto cook the liver in a stroganiv way?
Tsyu Strava is often called "Beef Stroganіv". However, there is a trace of memory that, naming the rest of the grass, the name of the pasture is the same yalovicho liver.
In a different way tse duzhe delicious. Juicy is that soft liver, piquant pidlivka! I am impressed that you are already worthy of this savory grass, and you will prepare it often. An important moment is those that the grass is getting ready to finish off the shvidko. You have less food for cooking. Otzhe, simply kazhuchi, below the ideas of the recipe from the photo biscuits with sour cream.
The main ingredient of the strain is the liver. The very same vіd її yakosі to lay the pіdbag relish of stravi. It is important to remember that the liver is more valuable product, which is guilty of obov'yazkovo buti present in the diet of a person.
In order to get the liver right, it is necessary to trim offensive rules:
- It is best to choose a product for cooling rather than freezing. First, win revenge more vitamins and amino acids. In another way, sellers often freeze the product in order to steal the bad quality or the term of applicability, which is past.
- As if there is erysipelas ice on the frozen liver, it means that it was defrosted and frozen again. Do not bathe such a product.
- The liver is due to the mother shine and smooth surface.
- The matte color of the product speaks of those who have already been lying for a long time.
- The product can be equally processed by the whole volume. The veal has a bright red color, and the yalovich liver has a cherry color.
- To get rid of the hassle of the veins of the liver, it is necessary to choose the right piece. At the anterior part of the liver the flow is smaller.
- Obov'yazkovo sniff shmatok before buying. You are guilty licorice aroma. If you noticed a sour smell, you should be aware of the lack of freshness of the product.
- When pressed on the liver, it is to blame quickly restore the shape.
- In sight, it’s not to blame for the everyday shorts. Good product matime smooth zriz.
- It is best to buy a liver for the market, because in stores it is most often packaged in a container and under the stove. Tse simplifies the selection process.
Yak bachite, the recipe is as simple as possible. It will be easy to teach yoga to those who have never cooked a liver. Best for your recipe for the same yalovicha liver. Ale will also be savory pig, chicken or rabbit liver.
The best side dish for the liver will be rice. Ale, it’s also good to go with pasta bowls and bake potatoes. At the frying pan, you will finish the bagatto pidlivi, as a good garnish. Add freshly chopped greens to the taste of the liver.
As soon as you got a sip of meat, and you want to add variety to your diet, then buy a good liver for a yalovich and cook from it the main savory grass - savory. Dzhe tsіkave savoring sour cream, sautéed vegetables and yalovicho liver to crush the grass with your cohanim, and you get ready to finish it often. Tim more than an hour for yoga cooking, it’s not enough, the liver is smeared in an oli 10-12 quills, no more sensu, otherwise it will be more hard and unsavory. At the same time, with vegetables, we protushkovuєmo її more 5 strands, then we add sour cream, strength, spices and extinguish 5 more strands. At the same time, 20-25 quills and you have on your table a savory meal of yalovicho liver, a recipe with a photo of preparation that will be suggested to your respect below. Serve її with a side dish of pasta, prepare a light vegetable salad and for the first time you will take a savory week-long resentment from three strains.
Shchob yalovicha liver was soft and lower, obov'yazkovo was soaked in front of it in water or in milk. If you smear the liver in a growing olive, then salt it in the very beginning, otherwise you will become zhorstkoy. If you take a liver, you will respect it, you won’t get a big rose, the smaller the liver, the younger the creature, and therefore the tastier meat. And, obviously, the liver is not guilty of butizhovchny michur and duct, baked blood clots and growths. A good fresh liver may have a garniy yaskra, a gleaming color and a pleasant licorice aroma.
If you want, then you can add some greens, a teaspoon to the rubbish, cut off the fruit of a tomato and shmatochka of licorice bell pepper. All additives to embellish the taste of the liver are up to your imagination. 
Ingredients:
- yalovicha liver - 0.5 kg
- great carrot root - 1 pc.
- qibulya - 1 pc.
- sour cream -100 g
- fresh watchmaker - 1-2 teeth
- oliya refined roslinna to lubricate the liver
- strength, spices, greenery for bajannyam
P the liver is savory and brown grass. Get ready namovіrno just that dosit shvidko. Before speech, it is clear that the liver is included in the diet of rich athletes, the shards are important, that the product promotes vitality. The Crimea of that city is a majestic kіlkіstyu of brown, lively speeches, necessary for the development of the body. To that recipe with a liver, obov'yazkovo can buti on the example of a good master. Ale first, prepare such a product, it is necessary to choose it correctly in the store.
How to determine the quality of the liver at the store for food?
І so we need a good look. On the surface, it’s not guilty, buti scribbled and unreasonable mіkhurіv, the beast can buti evenly. Well, and the smell of the liver can be seen as a freshness. A good fresh bakery can have a strong smell and a little bit of licorice.
Pro having chosen from the choice, let's move on to the preparation of tsієї pіdlivi. Usogo, to your respect, we can imagine a sprat of recipes for a liver. And vibir, how to cook, get rid of only for you.
Recipe view menu:
- Yalovicha liver - 500 g.
- Carrot - 1 pc.
- Cibulya - 1 pc.
- Boroshno - 4 tbsp. l (with hot water)
- Roslinna Oliya
- Water - 300 ml
How to prepare a pidlivu from a yalovicho liver?
1. Let's take care of the liver, as a product of freezing, it is necessary to re-freeze it again, and then it is good to wash it under a cold stream of water. Narіzaёmo m'yaso great shmatki. If necessary, you can cut dryly, or you can help a little bit to speed up the cooking process.
2. It is cleared like a lushpinnya tsibula and dribly narizaemo.
3. We clean the top ball of the carrot and rub it on the great third.
4. Rozіvaєmo frying pan and add trohi olії, after that we have prepared a yalovich liver and lubricate hvilin 10 on medium heat, stirring periodically.
5. We change the fire to a minimum and to the liver in a frying pan we add a trimmed cibula, carrots. І continue to lubricate the continuing aid of the doti, the docks of the cibula and the carrot will not be ready. Tse approximately borrows 10-20 quilin. Salimo, pepper to taste.
6. If anything is added to the frying pan, it is good and well mixed, so as not to leave the boron breasts.
7. Boiled water is poured into the frying pan and mixed well. More beautifully, robiti shonaimenshe 3-5 whilins. Switching the fire from small to medium, we bring our fire to a boil. After that, how to boil, change the fire back to a small one and cook 5-10 more quills, without forgetting to stir.
Podliva from yalovicho liver is ready.
P The edited recipe is even simpler and savory. You can serve such a pidliva at once with various porridges, pasta, and simple mashed potatoes.
- Pork liver - 300 g
- Carrot (medium rose) - 1 pc.
- Cibulya - 1 pc.
- Bay leaf - 1 pc.
- Boroshno (wheat) 4 tbsp. l
- Water (boiled) - 175 ml
- Force for relish)
How do you cook pork liver?
1. At the liver, you can see the spitting and narizaemo on shmatochki of the middle roses.
2. After that, we clean and coarsely rub the carrots and roughly cut the cibula.
3. Rozіvaєmo frying pan pour trohi olії. We salt the liver, panuyemo in boroshni and vіdpravlyaєmo for obsmazhuvannya. It is necessary to smear it on both sides until a characteristic golden crust appears.
4. And now it’s barely hanging on to the pig’s liver, cibula and carrots, we’ll put everything out, we’ll quench it again, then we’ll add 175 ml of water, we’ll put in a bay leaf, we’ll put salt and continue to quench it until it’s ready.
Pork liver sauce is ready
H regardless of the similarity of the ingredients with the previous recipe (as it can be changed), the technology of preparation itself is slightly reconstituted. Obviously, it depends on the choice of the liver. Pigs, as a rule, get ready for a little swedish and quarrel for gusto. However, for the most part, they don’t waste their own weight.
- Liver (chicken) - 1000 g
- Sour cream - 200 g
- Carrot - 1 pc.
- Cibulya - 1 pc.
- Wheat borosno - 0.5 tbsp.
- Sonyashnikova Oliya - 4 tbsp. l.
- chalking black pepper - 1 (pinch)
- Strength 1 tsp.
How do you prepare a meal with chicken liver?
1. We take the liver and see fat, various flagella, and check for presence of gums.
2. Cleaned, rubbed on the great third of the carrot, roughly chopped on the cibulus and smeared them in a frying pan with a small amount of oil until a golden color appears.
3. Rather, the liver should be smeared all at once, for which hour you can beat the package. So all the meat is placed in a great prozory package, we sip in the middle of the boar, far behind, zmіshavshi іz sіllu and pepper, and relatively strushuєmo sprats of quills.
4. I’ll cover the liver on a hot frying pan with a small amount of olive oil and cover it on two sides.
5. We give the cibula and the carrot, we mix it well and smear the sprat of quills.
6. We dilute sour cream with water, it should be about 700 ml, we pour it over a pinch of salt and zucru and mix it well.
7. We pour all the ingredients with a dipped filling, bring it to a boil, change the fire, curl it with a lid and cook until the mass becomes thick.
The chicken liver sauce is ready.
E if you like less fat chicken liver more, then you need this recipe. Such a pidlivu is prepared by hand nashvidkuruch. And її charіvny relish will delight guests and households.
IN having chosen one of the recipes, don’t forget how, be it with them, you can experiment and decorate yoga to your taste. Give more prescriptions global technology cooking pidlivy liver. And when preparing your masterpiece, do not forget about the kohannya and the garny mood. Savory!
Podliva z pechіnki - tse original, ale, water hour, simple and accessible strava, to add piquancy and relish to any garnish.
In addition, the whole korisna grass. Aja in the oven, no matter how important, to be avenged by the faceless words brown for the body of a person. For that very reason, such a pidliva has long been worthy of riches from us and has become a frequent grass on the tables of thousands of families. How can you cook the liver, so that it will be savory in a right way and її appreciated the members of your family and the guests of the house? The recipes for the preparation of the liver are too rich. In our article, we suggest you, in our opinion, the most delicious recipes. So let's do it!
Add liver - Recipe number 1.
For the first recipe, we need 300-350 grams of fresh liver. You can take a chicken, a yalovich or a pig - at your choice. Also prepare sprats of carrots and cibules. We still need a little bit of boroshna, olії that vody. And do not forget about spices: peppercorns, herbs and sіl.Let's start by preparing the liver on small pieces. So we eat carrots and cibula, we smear them on olives, salted the troch. After that, as if the cibula had a golden color, we add the liver to the pan and grease it until it is ready. Okremo diluted with water borosno and poured already smeared sumish liver, cibuli and carrots. Bring to a boil, add pepper, greens and, if necessary, strength. From i all! Our "cookie pie" is ready. Yak bachimo, this recipe is simple and does not require special culinary skills.
On the table, such a pidliva can be served with potatoes, various porridges and another side dish.
Recipe number 2.
Also, let's relish that simple recipe - liver in sauce. To prepare tsієї stravi, we need a sprat of spoons of boroshn, 250 grams of sour cream, pivkіlograma liver, sil, yaknajbіlshe tsibuli, top oil and mayonnaise. So, as lovers of hospitable culinary delights, you can choose different spices.Let’s make some preparations for cleaning the liver in the form of spit, besides її, dry it and look like small shmatochki. Boroshno, the strength of that spice is mixed, rolled in the bag of leather liver shmatochok, smeared yogo from the sides on the top oil. As a snack of a healthy, cholesterol-free meal, you can vicorate an olive or a refined sonyashnikova oil. Ale on a vershkovuy oil, all the same, tastier. To prepare the sauce, we need sour cream, a bottle of mayonnaise. We put everything on the fire in a small saucepan, so that our sauce boils. Vikladaemo in the new lubrication shmatochki liver and gasimo khvilin 5-7. Tim for an hour we clean, clean and smear the cibula. If the cibula is ready - add yogo to the saucepan with the main mass. For sourness, you can add | add | a spoonful of tomato paste.
Recipe number 3.
For this recipe, it’s better to take pork liver. Vaughn juice and fat, and that in the final result will come out savory. We need її gramіv 650. It is also necessary to prepare one large or a little squirt of small carrots, rich cibules, sprats of boroshn, water flasks, strength, lavrushka and spices for relish.Miёmo, clean and cut our liver into small cubes. We cut large cibula and carrots. The liver is salted, panuєmo in boroshni and smeared on olії. After the golden squirrel is made on the stove, we add the cibula and the carrot and quench all the chains under the closed lid a couple of whilins. Let's add water, strength for relish, bay leaf and spices, bring to a boil and quench to readiness. Tsey recipe duzhe simple. And the smut, it won’t take a lot of time. Vіn duzhe should go to the busy women, like an hour of standing for the stove of the surroundings.
Ingredients:
500 g liver
1 PC. medium rosemary carrots
1 PC. cibuli
2 tbsp. borosna spoons
sil and black pepper
How to prepare food for the liver:
From the liver before cooking, they lived that spit, washed, cut into cubes of a small size.
To clean the cibula and carrots, cut the cibula finely, and rub the carrots on the grated. Coat the liver in a frying pan 8-10 min., Having added oil to the oil, the cibula with carrots is smeared well.
Then the liver is put into the pan until carrots and cibules, for gusto, salt, pepper, add trochs and water 2 min. extinguish.
At the same time, it boisterously radiates in a bowl of water and wriggles into a frying pan. Pidlivu bring to a boil and simmer.
Add sour cream and tomatoes
Ingredients:
Small package of sour cream 250 g,
150 ml broth abo vodi
for 1 st. spoonfuls of boroshn, tomato paste and topsoil
Strength and black pepper for relish
How to prepare a meal for the liver with sour cream:
- A head of butter is melted in a frying pan, then with a stretch of 2-3 strands, it is smeared bountifully. Add water and tomato paste, strength, pepper.
- If the hot water boils, put sour cream in it, change the fire and extinguish about 7-10 fires, stirring constantly.
- I’m ready to add the liver to the stove and bring it to the boil. The fire is simmered, let it brew for 5-10 chills, after which you can serve grass to the table. You can replace sour cream in your recipe with a bottle of fat tops, and add paprika to the recipe.
Vershkovo-girchichna pidliva
Ingredients:
Flask (200 ml) fat tops
a clove to a watchmaker
1 st. a spoonful of grainy mustard
2 tbsp. tablespoons chopped parsley
for the taste of strength
How to cook vershkovo-girchichnu pіdlivu for the liver:
In a deep stewpan, bring the tops to a boil, then set the fire to a lesser extent, add a small bowl, skip the krіz press, salt.
Constantly shifting, languish for 3 more hvilin, then put parsley. Pour a plate near the bottom, and put a greased liver in the middle.
More fresh parsley can be fed to the beast.
Pikantna pidliva
Ingredients:2 teaspoon cloves
1 st. a spoonful of cucrum
2 teaspoons paprika
1 st. starch spoon
2 tbsp. spoons of tomato paste
3 art. spoons of soy sauce
strength for taste
How to cook savory food for the liver:
starch ta bloody pisok need to sort out soy sauce, then add tomato paste and mix well.
Paprika and chasnik, omissions krіz press, put in the sauce, mix again. Lubricate the liver, cut into cubes, pour over the prepared sauce, simmer 5 chills, as if it was thicker, add water.
Salt to taste and make fire, close the lid and leave it for 10 more quills, after which you can arrange the liver on plates.
Podliva with orange juice and cognac
Ingredients:
500 g liver required
25 ml cognac
Orange
1 teaspoon oregano ta mint
for the taste of salt and pepper
How to cook liver pidliva with orange juice:
The liver is spiced and smeared, then poured with cognac and quenched in the new 3 hvilin, salt, pepper. Whisk orange juice, add mint, oregano, cook the liver in such a hot dish under a closed lid 7-10 quills in the right fire.
