Liver in the Redmond Multivar: a simple but tasty dish

The liver (beef, pork, chicken - without a difference) is a very useful and tasty product. It contains a lot of iron, and therefore it should be eaten by those people who have a low level of hemoglobin in the blood, suffering from hypotension and anemia. There are also a lot of vitamins A and B in the liver, which are responsible for the regeneration of tissues. But to cook the liver in a traditional way, in a frying pan, you need to be a cook with experience. If you're unhappy, it will bleed and have an unpleasant smell. Overstay on fire - will become stiff as the sole. To protect yourself from the sad excesses, we will use kitchen helpers. Today we will learn how to cook a liver in the Redmond multivark. After all, this machine makes it possible to cook in one set and garnish.

Selection and preparation of the product

Always try to buy fresh chilled liver, but not frozen. It should be a bright dark red color, with a shiny mother-of-pearl outflow. The haze of the shell and the brownish brown edges indicate the staleness of the by-product.

Further, many housewives advise to soak the liver in milk for an hour. This helps eliminate the bitter taste. But this rule applies only to beef or frozen liver. When dealing with fresh by-products, this item can be omitted. To make a liver in a multivark "Redmond", you must first prepare the liver for heat treatment. This means that you need to remove the film and remove inedible and hard bile ducts. Then the subproduct is carefully washed and cut as prescribed.

Liver's recipe in the Redmond RMC-M4515 multivark

What type of liver do you choose? Chicken liver is more tender, and it prepares faster than beef. We will put it out, and we will serve potato puree along with the sauce. Prepare a kilogram of chicken liver, cut it into large pieces. Bulb thin chink, and carrots grind on a large grater. Turn the car on the "Quenching" mode, set the power to 700 W and forty minutes, pour a little vegetable oil and spread the vegetables.

Close the lid and wait ten minutes. After that, we put pieces of liver, we pour into the bowl one glass-dosimeter of water. We close the lid again and wait for the expiration of the set time. After the signal, add salt, pepper-peas and greens. With the resulting sauce you can serve not only mashed potatoes, but also any cereals, pasta.

Stewed beef liver with tomatoes "in the style of Stroganov"

In the creation of this dish has its secrets. In this recipe, prepared beef liver (about a kilogram) must be cut into thin small blocks. Two onions shred semirings. With a large tomato, peel and cut into small pieces. As a winter variant we use two spoons of tomato paste. Pour the vegetable oil, set the mode "Baking" and fry the liver in the multivark "Redmond" along with the onions for a quarter of an hour. Then pour two tablespoons of flour, mix well and cook another five minutes.

Now comes the turn of a tomato (or tomato paste). Not paying attention to the spray, stir and fry for about seven minutes. We pour into the cup two glasses of boiled warm water, we put three large spoons of sour cream, salt, season with spices and cover with a lid. We set the new mode "Quenching" and the timer - one hour. A few minutes before the end of the process, add the greens.

Another recipe: "Beef Stroganoff from the Liver"

Prepared slices of pork or beef liver (about six hundred grams) are mixed with two tablespoons of flour. The bulb is shredded by semirings. We turn on the machine in the "Baking" mode. Fry the onion on two tablespoons of butter for about ten minutes. We spread the leaves, mix, salt and pepper. We want to make a smooth layer.

On top of it we spread a layer of fatty sour cream - as much as necessary so that the liver does not look. For piquancy, you can advise you to pour half a glass of white table wine. Put out the liver in the Redmond multivark about forty minutes. Under this creamy sauce it will look good mashed potatoes or boiled rice.

Pork liver stewed in the multi-barrel "Redmond"

Kilogram of my liver and leave it in milk for an hour. During this time we prepare the sauce: in half a glass of fatty sour cream we stir the tea spoon of mustard and the dining room - flour. We cut half a kilo of onions. Leaver is released from the films and the duct. We cut into large cubes, about three centimeters. Turn the car on the "Baking" mode and pour a little vegetable oil on the bottom of the bowl. Fry the liver in the multimark "Redmond" no more than five minutes, constantly stirring it with a wooden spatula. Add the onion. We continue to fry for 3-4 more minutes. Fill in a bowl half a glass of strong tea leaves. It will give the dish an exquisite tart smell and amber color, soften the by-product. Fill with sauce. Turn on the hour mode "Quenching".

Delicate liver pâté for sandwiches

The REDMOND RMC-M4502 is a multifunctional device of the new generation. This unit embodied the dream of making tasty and healthy food with minimal time and effort. This kitchen unit cooks, fries, bakes, extinguishes. And he knows how to make pate. You can cook and slice the liver in the multivark "Redmond-4502", but we decided to make a tender pate of chicken liver.

Shinkuyu bulb, one carrot cut into circles. Fifty grams of fat is ground in small cubes. We pour vegetable oil into the bottom of the multivark, we place there also fat with vegetables. For a quarter of an hour we turn on the "Quenching" mode. About 400 grams of chicken liver cut into pieces and also sent to the bowl. Slightly salted and seasoned with spices. We set the same mode for another 20 minutes. Let the dish cool and whisk directly in the bowl with a blender until a lush, homogeneous mass forms. This pate should be stored in a refrigerator in a glass jar. For taste, you can add a little (a couple of spoons) of cognac, a pinch of nutmeg. The composition of the pate can be varied as desired. For example, include fried mushrooms (mushrooms are fried first with onions and carrots in vegetable oil with squash).