Ingredients: butter 1 5g, garlic1petal, peeled, chopped, onion15g, chopped, chicken liver100g, cut off impurities, chopped, 30 ml of dry sherry, 75g of cream cheese, softened, with proper salt, fresh and black.
Practice 1. Put a medium-sized pan on medium heat, heat the butter until it melts, then add garlic, onion and chicken liver and stir fry. Then turn down the fire and cook for about 10 minutes until the chicken liver becomes soft and tender, and it is no longer pink.
2. Put the cooked chicken liver into a blender, add dry sherry, cream cheese, salt and pepper and stir together until the mixture becomes smooth. Move the mixed sauce to a medium bowl, cover the bowl and put it in the refrigerator for about 2 hours.
Cold skin layer liver
Materials: 3 preserved eggs, 3 chicken livers, minced garlic 1 tbsp, chopped green onion, minced pepper 1/2 tbsp, vinegar, soy sauce 1 tbsp, sugar 1/2 tbsp and sesame oil 1 tbsp.
Practice 1.) Put the preserved eggs in water, heat them, cook them on medium heat 12 minutes, and then take them out. The scalded preserved eggs are easy to slice and will not be damaged. Take a shower, shell them and cut them into eight equal parts.
2.) Wash and blanch the chicken liver to remove blood, then steam it for 20 minutes until cooked, and cut it into blocks about the same size as preserved eggs for later use.
3.) Mix all the seasonings well, and then put the materials prepared in the method (1)(2) into a container and mix well, and serve on a plate.
Spiced braised chicken liver
Raw materials:
Chicken liver, onion, ginger.
Seasoning:
Star anise, cinnamon, pepper, salt, soy sauce.
Practice practice:
1 Before making, soak the purchased chicken liver in water for 2 hours to remove the toxin. Then, remove the grease from the chicken liver;
2. Boil a pot of water, put the chicken liver in and blanch it until there is not much blood oozing out with chopsticks, which means that the chicken liver is cooked at 8 minutes. Then take it out;
3, with a clean pot, filled with water, add onion, ginger, star anise, pepper, cinnamon, add soy sauce and salt, and boil over high fire;
Practice:
4. When the pot is boiled, turn to low heat, add chicken liver and simmer for 20 minutes;
5. Soak chicken liver in brine for 2 hours and taste it. You can eat it.
Israel chicken liver hamburger
Ingredients: beef foam, chicken liver, onion, fanqian, salt, black pepper, eggs and garlic.
Practice 1. Chop onion, garlic and parsley.
2. Add the chopped onion, garlic and fanqian into the beef foam and stir well.
3. Add salt, black pepper and eggs and mix well.
4. Make the mixed beef into patties and put it in the refrigerator for one hour.
5. It can be used for barbecue or frying in an hour.
6. Fry the chicken liver, add salt and black pepper.
7. Chicken liver can be served with beef burger.
Wide noodles with red wine and chicken liver
Ingredients: 3 tbsp olive oil, onion 1 piece, 2 cloves of garlic, 2 sticks of parsley, sage leaves 1 piece, 500g fresh chicken liver, 225g fresh Italian extra-wide noodles (or dry noodles 1 75g), salt and black pepper, and vegetable oil1piece.
Practice 1. Boil a large pot of water and preheat the oven at low temperature. Heat olive oil in a frying pan at low temperature. Peel and mince onions. Peel garlic and pat it to pieces. Add onion and garlic to the pot and cook with slow fire.
2. Wash and drain parsley and sage leaves, chop them and add them to the oil pan.
3. Remove tendons and discolored parts from chicken liver and cut into large pieces for later use.
4. Put noodles, salt and vegetable oil into boiling water and boil again. For fresh noodles, boil the water and cook for 3 minutes. In the case of dry noodles, boil the noodles for10-12 minutes until the noodles are cooked but still maintain toughness. Drain and keep warm.
5. Raise the fire in the onion pot, pour in the chicken liver and stir fry until brown. Add wine and cook over high heat until the water in the pot is only half.
6. Add butter and season with salt and black pepper. Mix the cooked chicken liver with noodles and serve on a plate.
Braised chicken liver and snake slices
Materials: 350g of snake slices, 50g of chicken liver 1 50g, 7.5g of monosodium glutamate, 7.5g of refined salt, 5g of raw flour 1 5g, 2.5g of minced garlic, 2.5g of onion, 0.05g of pepper, 5g of ginger flower, 5 g of egg white1each, and 5 g of Shaoxing wine.
Practice 1, tear off the bones of the water snake, marinate the snake meat with 25 grams of cooking powder per catty for about 1 hour, then soak the snake meat with clear water to white, and remove the tendons.
2. Cut the snake slices into 5cm, absorb the water with a towel, add protein 1 piece (calculated by 1 kg of snake meat), 7.5g of monosodium glutamate and refined salt each, 5g of raw flour15g, and marinate a little raw oil.
3. Marinate the chicken liver, add egg powder, fry it in medium heat until golden brown, and slice it for later use.
4. Soak the snake slices in oil with civil and military fire, immediately remove the oil from the wok, cook Shao wine, add the onion, garlic and ginger, stir-fry until cooked, thicken them with wet hoof powder, add the tail oil, pour them into a chicken liver bowl, and cover them in a dish.
Rice with liver sauce
Chicken liver burnt with brandy can increase flavor. Brandy can also be replaced by rice wine.
The ingredients are 200 grams of polished rice, 50 grams of chopped onion, 3 pairs of chicken liver, 30 grams of white raisins, 30 grams of medlar 10, 30 grams of unsalted cream, 20 grams of brandy, 7 grams of salt, and black pepper 10.
Practice 1. Steam the Yueguang rice; Soak the white raisins in warm water and drain for later use.
2. Heat the salt-free cream in the pot, add the chicken liver and fry it until it is medium-cooked, stir-fry it with brandy until the alcohol evaporates, add chopped onion and stir-fry until soft, add salt and black pepper to taste, and take out the chicken liver for later use.
3. Chop12 chicken liver, mix it with12 white raisins,12 medlar and steamed rice, put it back in an electric cooker and steam it for about 10 minutes, and serve.
4. Put another 1/2 chicken liver on the rice of Method 3, and finally sprinkle the rest white raisins and medlar.