A simple recipe of beef liver fried, as well as benefits, opportunities, tricks

The liver is a peculiar product. In the use of it you do not have to doubt, just the recipe for beef liver - delicate, exquisite pleasant, not hard and bitter, not everyone can. Due to the presence of specific amino acids, contained only in it, a significant amount of vitamins, the mass of minerals, and also their useful saturation, a small piece of the product provides the required daily rate in many useful substances. These are vitamins F and B, iron, folic acid, calcium, tryptophan, methionine and many others. Due to the exceptional digestibility and concentration of substances, the liver is often recommended in infant food, pregnant women, diabetics. It is also useful for alcoholism, when many products, substances are simply not digested. The liver also contains heparin, which is responsible for the proper coagulation of blood, the beef liver promotes the regeneration of blood cells, hemoglobin, a general increase in immunity. In general, the use of the liver is unquestionable, but not all use it regularly, due to the characteristic beef liver characteristic bitter taste and rather sharp taste. However, it's enough just to cook correctly, take into account some tricks that help make the product tender in taste and texture, level the bitterness, and also pick up the beef liver recipe, for example, a virtually no-lose option - pate.

In fact, there are a lot of variations on how to cook beef liver : fried, as an ingredient in roast or stew, goulash, Stroganovsky, with fruit, stewed, cutlets, chops, pate, boiled for salads, with numerous sauces and marinades. The liver is amazingly softened and impregnated with tenderness and light aroma, sour cream / cream / milk, fruit juices or the fruit itself, spicy seasonings, spices. Many people like fried liver, but it often resembles a sole after frying, rather than a gentle light dish. In fact, the recipe of beef liver fried - amazing and airy is simple. First of all, it is worth cleaning the liver from the tightening film, streaks and divided into portions that are lightly sprinkled with soda and leave to be friends for an hour. Then rinse thoroughly, preferably under a flowing, intense stream. And certainly drying, even a fraction of the fluid will spoil everything. Salt and seasonings can be added in three ways:

- it is recommended to season, especially to salt or ready to fried already pieces, or at the very end. This simple recipe for beef liver does not require a lot of spices - some peppered oysters, sea salt, a drop of soft spices. It is quite possible to do with salt.

- season with spices after drying, the liver will be slightly stiffer, but more fragrant,

- do not salt and season at all, adding a couple of crushed garlic cloves or a peel / orange peel to the oil in a frying pan. Get, exquisite, amazingly tender and slightly mysterious taste of delicious beef liver with a natural special flavor and note of citrus or a mild garlic flavor.

Directly fry the pieces of the liver is necessary on a maximally heated frying pan. Oil - any, good oil mixes. To fry it is necessary rather quickly, no more than five minutes for each party of slices. Preliminarily, however, right before the frying, not in advance (this is important) the pieces are breaded in flour, preferably rice, but the native wheat is also suitable. Actually everything - the recipe of beef liver fried suggests such tricks: clean liver, processed with soda, preheated frying pan, down with liquid, breading before frying, fry fast, salt at the end or do not salt at all.

Trouble is quite a bit, and exquisite, incredibly tender, juicy, delicious beef liver is ready. A natural delicate aroma, no bitterness and stiffness, the pieces just melt, and a crisp, almost papyrus crust emphasizes stunning airiness.