How to cook animal liver Three methods of cooking animal liver

Catalogue method 1: roast liver with onion and bacon 1, oven preheating 180℃. 2. Bacon and onion are put in the baking tray. 3. Mix white wine, celery, bay leaf, thyme, salt, pepper and water. 4. Put the baking tray in the oven for 30 minutes. 5, liver slices wrapped in a layer of powder. 6. Put the liver slices into the baking tray. 7. Bake for another 40 minutes. 8, fast loading. Method 2: roast beef liver 1, flour, salt and pepper and mix well. 2. Put the liver slices into the mixed powder and roll. 3. Prepare the sauce for roasting liver. 4. Pour the oil into the frying pan and heat it. 5. Bake beef liver slices until brown. 6. Add the sauce. 7. Stew for another 20 minutes. 8, out of the pot! Put the hot beef liver on everyone's plate, add the sauce and enjoy! Method 3: fried chicken liver in the south 1. Pour the oil into a deep frying pan or saucepan with a thick bottom and heat it to 190℃. 2. Mix the eggs and milk well. 3. Mix the materials that wrap the chicken liver evenly. 4, chicken liver wrapped in a layer of egg liquid. 5. Sprinkle the mixed powder on the chicken liver. 6. Stir-fry chicken liver for 5-6 minutes. 7. Put the plate on immediately. Animal livers are often thrown away by people, but in fact, if cooked correctly, they can also make a very delicious taste. Here are a few simple and easy methods to remove this kind of animal liver that is difficult for ordinary people to handle.

Methods 1: Baked liver with onion and bacon.

1. Preheat the oven to 180℃. Lightly spray a layer of anti-sticking spray on the surface of baking tray. A thin layer can be used when spraying anti-sticking spray on the surface of baking tray. Because the oil in the bacon will seep out to the bottom of the plate, which can prevent the vegetables from sticking to the pot, so there is no need to use too much anti-sticking spray or other oil.

2. Bacon and onion are put in the baking tray. First, spread three slices of bacon on the baking tray in turn, leaving even intervals in the middle, then sprinkle shredded onion on the bacon, and then cover the remaining three slices of bacon separately. Spread a layer of butter on bacon, scoop it out bit by bit with a spoon and rub it on it.

3. Mix white wine, celery, bay leaf, thyme, salt, pepper and water. Then pour it on bacon and onion, and pour it as evenly as possible. It is best to adjust the sauce before serving, so that the sauce can be poured on the dish at the same time to ensure that the sauce is evenly sprinkled on the bacon and onion.

4. Put the baking tray in the oven for 30 minutes. Cover the baking tray tightly with aluminum platinum paper, put it in a preheated oven, and heat it until the onion and bacon are fragrant.

5, liver slices wrapped in a layer of powder. When baking vegetables, take a shallow dish, pour some flour, slice the liver and roll it up. If you don't need a plate, you can also put the flour in a sealable plastic bag, put the liver slices one by one, seal them, and then shake them up, down, left and right to achieve the same effect.

Either way, you should take the bag and plate and gently shake off the excess flour in the liver.

6. Put the liver slices into the baking tray. Pause the oven, take out the baking tray, take off the aluminum platinum paper, and spread the liver slices wrapped in flour on the bacon, leaving a uniform gap in the middle. After putting it away, cover the baking tray with aluminum platinum paper.

7. Bake for another 40 minutes. Bake in the oven for another 30 minutes, then remove the aluminum platinum paper and bake for 10 minutes. You need to brush the liver slices with soup two or three times when baking. During the baking process, some soup will flow out of the dishes in the baking tray, so you need to take a small brush and brush the soup on the liver slices every once in a while, so that the firewood will not be burned and the flavor of the dishes will be maintained.

8, fast loading. After baking, take out the baking tray, slice the bacon liver, shred the onion and put it in a small dish. Serve hot.

Method 2: Roast beef liver.

1, flour, salt and pepper mix well. Put these three ingredients into a big plastic bag that can be sealed, seal the mouth and shake well. Or you can put these three materials into a shallow bowl and mix them evenly with a spoon or a stirring rod.

2. Put the liver slices into the mixed powder and roll. Put the cut beef liver and flour into a plastic bag and shake it up and down, so that the liver slices are evenly coated with a layer of mixed powder. When filling flour, put a few pieces of beef liver less at a time. There is too much space in the bag to wrap the flour evenly.

If you put the mixed powder in a shallow dish without using a bag, you need to roll up the beef liver slices by hand or with forks and tweezers.

No matter what method you use, finally remember to gently shake off the excess flour on the beef liver slices with a bag or plate.

3. Prepare the sauce for roasting liver. Put the water, tomato sauce, brown sugar, apple vinegar, Stesa and garlic powder into a small bowl, and stir well with a stirring stick or spoon.

4. Pour the oil into the frying pan and heat it. Pour the oil into a large frying pan and heat it for 1-2 minutes. It is enough to see that the oil gauge is shiny and there is obvious flow inside. You can't burn oil to smoke. The oil burns to the point of smoking. For this special dish, the high oil temperature will destroy the quality of the dish.

5. Bake beef liver slices until brown. Put the sliced beef liver wrapped in flour into hot oil and fry on both sides for 4-6 minutes until the surface is brown. When turning beef liver, turn it slowly with a clamp. The ideal state is that you can accurately grasp the time when the beef liver is baked, and then turn it over. However, if you are afraid of baking or sticking to the pot and want to turn it over several times, it will not affect the quality of the dish.

6. Add the sauce. Pour the sauce into the pot for frying beef liver and bring to a boil. After boiling, turn to low heat and cover the pot. The sauce is boiled, indicating that other dishes have reached the required temperature. But you don't have to cook it until it bubbles. At such a high temperature, beef liver will ripen too quickly and get old easily.

7. Stew for another 20 minutes. Braised beef liver will taste more tender. When cooking, try to cover the pot.

If you like, you can turn the beef liver back and forth several times during cooking to prevent it from sticking to the pot.

8, out of the pot! Put the hot beef liver on everyone's plate, add the sauce and enjoy!

Method 3: fried chicken liver in the south

1. Pour the oil into a deep frying pan or a saucepan with a thick bottom and heat it to 190℃. Take a candy thermometer to monitor the oil temperature. This thermometer is resistant to high temperature and can be clamped at the edge of the pot at any time to help you keep abreast of the temperature changes during cooking.

2. Mix the eggs and milk well. In a large shallow bowl, mix the eggs and milk thoroughly. The liquid after thorough mixing should be yellow and white. After the liquid is mixed evenly, there should be no white or dark yellow bands, but there may be well-defined masses.

3. Mix the materials that wrap the chicken liver evenly. Put flour, garlic powder, salt and pepper into a big plastic bag that can be sealed, then seal it and shake the ingredients thoroughly. Alternatively, you can put these three ingredients in a shallow bowl and stir them evenly with a spoon or a stirring rod.

4, chicken liver wrapped in a layer of egg liquid. Put the chicken livers into the egg liquid one by one and smear evenly. After wrapping, put it in a bowl with egg liquid, and empty the excess egg liquid on the chicken liver.

5. Sprinkle the mixed powder on the chicken liver. Put the chicken liver wrapped in egg liquid into the prepared flour bag, seal the mouth, shake well, and evenly coat a layer of mixed powder on the surface of chicken liver. When chicken liver is wrapped in flour, put a few pieces less at a time to avoid being too tight. If all the chicken livers are bagged, it will take some effort to evenly coat them with flour.

If you put the mixed powder in a shallow dish instead of a bag, you need to put the chicken liver in it and roll it up with your fingers, fork or clip.

No matter which method you use, finally remember to hold the bag or plate and shake off the excess flour from the chicken liver.

6. Stir-fry chicken liver for 5-6 minutes. Put a few pieces of chicken liver in a hot oil pan and fry until the skin of each piece of chicken liver is crisp and brown. Be careful not to be scalded by tumbling and splashing oil flowers. When frying the liver, cover the pot with a frying pan. But you can't use the lid, because the temperature in the pot will be too high and the ingredients will be unevenly heated.

7. Put the plate on immediately. Take a colander and fish the chicken liver out of the oil. Then put it on a paper towel or kraft paper bag for a few minutes to drain the oil, and then divide it into small plates for guests to enjoy.

You need to prepare

source

Roasted liver with onion and bacon

4-6 people

675g beef liver or sheep liver, cut into 6 pieces.

6 slices of smoked bacon

2 onions, cut into1.25cm filaments.

4 tablespoons (60ml) butter.

1/2 cups (125ml) dry red.

1/4 cups of fresh celery, chopped.

1 laurel leaf, crushed.

1 teaspoon (5ml) of dried thyme.