Liveries: a recipe with a photo

Byproducts have long been recognized as useful, nutritious and dietary. Among them, the liver is especially distinguished for its qualities. It is included in diets, it is recommended to give babies, they almost prescribe it as medicine. But grief: very many people do not really like this product. Most of the claims relate to a specific smell and a peculiar taste, which are present in almost all dishes from this by-product. Help hedgehogs love hepatic. Their recipe is quite simple, which is relevant with our global employment. The taste resembles a "purebred" liver and at the same time can vary in spices, herbs and sauces. In a word, not a dish, but a gift from above!

Secrets of luck in experiments

Before you begin to cook liverworts, the recipe to choose and dig into the condiments, planning which ones to use, carefully read what professional culinary advises.

1. Frying meatballs from the liver, you can do and one by-product, mixed with eggs. However, as in the case of minced meat, liverworts without additives will turn out to be flat and harsh. Requires a component that will give airiness - the same soaked bread, for example.
2. Hepatic cutlets, unlike others, are more delicious if they are fried in margarine or - full chic - in butter.
3. To compact and thicken the dough under the liverworts, it is better to give him time to distance (about an hour), even if it is not indicated in the recipe.
4. Long fried cutlets from the liver become tasteless and slightly resemble when chewing gum.
5. Pork and beef liver, destined for liverworms, a recipe, and any, advises pomahmachivat in milk, in order to remove from the by-product some inherent bitterness.
6. Those who aspire to extreme air cutlets, after frying, can extinguish the liverworters under the lid for a few minutes, adding a little broth (especially a mushroom soup) or simply water. Just do not overdo it with the liquid, otherwise the dish will turn out to be "wet", which will negatively affect its taste.

Simply cutlets

If you have never before cooked liverworms from the liver, the recipe offered here is quite suitable for training and skill training. It does not even require an exact ratio of ingredients, everything is done "by eye". The liver and onions are grinded, eggs are stuck in forcemeat (roughly - one for every half a kilogram of an offal), it is seasoned with salt and spices that you have looked after. Flour with stirring is added until the mass begins to resemble a thick, but flowing dough. With it, the main thing is not to overdo it: after pouring about half a glass to a pound, mix well and wait a bit, as forcemeat will inevitably thicken after a while. When the consistency satisfies you, proceed to the frying.

"Manni" hepatic liver: a recipe with a photo

Here it is necessary to puff a little. First, the liver is chalked in proud solitude, and the bulb rubs with a grater. Secondly, the egg is beaten with a pinch of salt before administration. Third, instead of flour, semolina is taken - two spoons per half a kilo of the liver. Fourth, you need to add a spoonful of thick sour cream. All this is stirred and set aside for at least a quarter of an hour, so that the manke can swell. All these "frills" will give at the exit of delicate and lush liverworts. Recipe, by the way, insists on the use of turkey offal: from it cutlets are obtained best.

Cutlets on rice

Another great liverwort - a recipe with a photo will convince you of it. The polkilo by-product is grinded with a meat grinder or blender along with a two-hundred-gram slice of unsalted fat. Two medium onions finely chopped. You can also skip them along with the rest of the ingredients through the meat grinder, but then the mince will turn out to be too watery, and our goal is to achieve a certain viscosity. Half a glass of rice is cooked almost until ready. A variety of cereals can be taken any, but it is better to dwell on a sufficiently sticky variety. Everything is mixed, seasoned with spices and salt, and the base for liverworts is ready.

Liver plus carrot

Until now, we used cereals as thickeners. However, there are liverworms, the recipe of which replaces them with vegetables. The most successful variant with carrots. It needs to be cooked until ready, but so that the root does not creep under your hands. Carrots are skipped with the by-product and onions through the meat grinder, and besides the egg and spices, the meat is no longer required.

Chopped liverworts

Since there are similar cutlets from meat, why not be it from the offal? And it's not a lack of a blender in the kitchen, or at least a meat grinder, but in a different consistency of minced meat. Individual pieces of liver stand out against the general background very elegantly, creating a completely new sensation from cutlets. To cook such liverworts, the recipe requires very finely chop the byproduct - this is the only difficulty in its implementation. After the liver is mixed with onions (in this case it is better to grind it), flour, seasonings and eggs. And you must leave the stuffing to stand. Twenty minutes will be enough.

Cutlets in a shell

Until now, we have considered the usual liverworts, the recipe of which presupposes the usual roasting, even if it includes minced meat and a different set of products. Now we want to propose a slightly more complicated method, but it gives an excellent result, which will surely be approved by your family. The only difficulty you can face is the purchase of a pig's fat net, but you can easily cope with this task. A glass of buckwheat is poured with boiling water from the evening. Two onions and the same number of carrots are cut and fried, after which they are milled together with a half kilo of the liver. Minced meat is combined with cereal and seasoned at its discretion. The mesh is cut by portion squares, in each a spoon of mass is wrapped. "Packings" are quickly fried: in this process the wrap becomes transparent, and its filling is more tender. Liveries are laid out on pots lined with cabbage leaves, pour a third of boiling water and go to the oven under the lids for a third of an hour.

Simple and unusual: liverwort with cabbage in a multivark

Children are more suitable chicken byproduct: it has a more delicate structure, is easier to digest and includes less fat. And adults probably will taste liver hen liver. The recipe with the photo will surely convince you of the need to at least try this dish. If you still add cabbage, you will get an incredibly tasty and healthy food. In addition, if there is a multivark and there is no time, you can build one big liverwort, which afterwards is cut like a pie. Half a kilo of cabbage as thin as possible shreds, podsalivaetsya and carefully crumples hands: so the vegetable will become softer and let the juice. A kilogram of chicken liver is grinded with a meat grinder or blender and mixed with three eggs, a glass of sour cream and a couple of spoons of mango. When the mass is mixed until uniform, cabbage is added; You can salt only after that, since the shredder already carries a certain proportion of salt. The bowl of the multivarka is smeared, the minced meat is distributed in it, the machine is switched on for baking, and the timer is set for an hour and a half. Then the surface is covered with cheese, and the baking is switched on for another ten minutes. Already before serving this recipe for liverworts from the chicken liver advises to sprinkle the finished dish with chopped greens.