Method 1: Roasted liver with onion and bacon.
1, preheat the oven at 180℃. The surface of the baking tray is lightly sprayed with a layer of anti-sticking spray. A thin layer can be used when spraying anti-sticking spray on the surface of baking tray. Because the oil in bacon will seep out to the bottom of the plate, it can prevent the dishes 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 placed in the baking tray. First, spread three pieces of bacon in a baking tray in sequence, leaving even intervals in the middle, then sprinkle shredded onion on the bacon, and then cover the remaining three pieces of bacon separately. Spread a layer of butter on bacon, scoop it out little by little with a spoon and rub it on it.
3. Mix white wine, celery, bay leaf, thyme, salt, pepper and water. Then pour it on the bacon and onion, and pour it as evenly as possible. It is best to mix the sauce before the dishes are put on the plate, so that the sauce can be poured while the dishes are put on the plate 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 the preheated oven, and heat it until the onion and bacon are fragrant.
5, liver slices wrapped in a layer of powder. When baking dishes, take a shallow plate, pour some flour, slice the liver and roll it. If you don't need a plate, you can also put the flour in a sealable plastic bag, put the liver slices in one by one, seal them, and then shake them up, down, left and right to achieve the same effect.
Either way, you should hold the bag and the plate and gently shake off the excess flour from the liver section.
6. Put the liver slices into the baking tray. Pause the oven, take out the baking tray, remove 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 again.
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. During the baking period, you need to brush the liver slices with soup two or three times. 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 at intervals, so as not to burn off the firewood and keep the flavor of the dishes.
8, quickly loaded. After baking, take out the baking tray, slice the bacon liver and shred the onion in small plates and serve while it is hot.
Method 2: Roast beef liver.
1, flour, salt and pepper and 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 ingredients into a shallow bowl and mix them well with a spoon or a stirring rod.
2. Put the liver slices into the mixed powder and roll. Put the sliced beef liver and flour into a plastic bag and shake it up, down, left and right, so that the liver slices are evenly coated with a layer of mixed powder. When bagging flour, put a few pieces of beef liver less at a time. There is too much space in the bag, so it is difficult to wrap the flour evenly.
If you don't use a bag and put the mixed powder in a shallow dish, you need to roll the beef liver slices by hand or with a fork or 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 a plate.
3. Prepare the sauce for baking liver. Put water, tomato sauce, brown sugar, apple vinegar, Stesa and garlic powder in a small bowl, and mix well with a stirring stick or spoon.
4. Pour oil into the frying pan and heat it. Pour the oil into a large frying pan, and simmer for 1-2 minutes, and you will see that the oil surface is shiny and there is obvious flow inside. You can't burn the oil to smoke. The oil burns to the point of smoking. For this special dish, the oil temperature is too high, which will destroy the quality of the dish.
5, beef liver slices baked 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 the cow liver, turn it slowly with a clip. The ideal state is that you can accurately grasp the time when the beef liver is baked, and then turn it once. 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 dishes.
6. Add the sauce. Pour the sauce into the pan for frying beef liver and bring to a boil. After boiling, turn to low heat and cover the lid. When the sauce is boiled, it means that other dishes have reached the required temperature. But you don't have to boil it until it bubbles. At that high temperature, the beef liver will ripen too fast and it will easily get old.
7. Simmer for another 20 minutes. Braised beef liver will taste more tender. During cooking, try to cover the pot cover.
If you like, you can turn the beef liver back and forth several times during the cooking process, which can prevent it from sticking to the pot.
8, out of the pot! Put hot beef liver on everyone's plate and add sauce before enjoying it!
Method 3: Southern fried chicken liver
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 temperature of the oil. This kind of thermometer is resistant to high temperature, so you can always clip it to the side of the pot to help you keep abreast of temperature changes during cooking.
2. Mix eggs and milk well. Take a large shallow bowl and mix the eggs and milk thoroughly. The liquid after thorough mixing should be yellow and white. After the liquid is mixed well, there should be no white or dark yellow bands, but there may be well-defined lumps.
3. Mix well the ingredients used to wrap the chicken liver. Put the 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 mix them well with a spoon or a stirring rod.
4, chicken liver wrapped in a layer of egg mixture. Put the chicken livers into the egg mixture one by one and coat them evenly. After wrapping, live in a bowl filled with egg liquid and empty the excess egg liquid on the chicken liver.
5. Sprinkle 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 the surface of the chicken liver with a layer of mixed powder. When the chicken liver is wrapped in flour in a bag, put a few pieces less at a time to avoid being too tight. If all the chicken livers are packed in bags, 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 then roll it with your finger, fork or clip.
No matter which method you use, finally remember to live in a bag or plate and shake off the excess flour from the chicken liver.
6. 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 pan 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. Load the plate immediately. Take a colander and fish the chicken liver out of the oil. Then put them on paper towels or kraft paper bags for a few minutes to drain the oil, and then they can be divided into small plates for guests to enjoy.
You need to prepare
source material
Roasted liver with onion and bacon
4-6 people
675 g liver of cattle or sheep, cut into 6 pieces.
6 slices of bacon
2 onions, cut into 1.25-cm filaments.
4 tablespoons (60 ml) butter
1/2 cups (125 ml) dry red.
1/4 cups of fresh celery, chopped.
1 laurel leaf, crushed
1 teaspoon (5 ml) of sun-dried thyme
1/2 cups (125 ml) of medium-gluten flour.
1/2 cups (125 ml) of water.
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper powder
Roasted beef liver
Four people.
450 g beef liver, cut into 1.25 cm thick slices.
3 tablespoons (45 ml) medium gluten flour.
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) black pepper powder
1/3 cups (80 ml) of water.
1/4 cups (60 ml) of tomato sauce.
2 tablespoons (30 ml) of brown sugar.
1 spoon (15 ml) apple vinegar
1 spoon (15 ml) Wu Stesa division.
1/8 teaspoon (0.625 ml) garlic powder
1 spoon (15 ml) vegetable oil
South fried chicken gan
Four people.
450 ml chicken liver, washed and drained.
1 egg
1/2 cups (125 ml) of milk
1 cup (250 ml) medium-gluten flour
1 spoon (15 ml) garlic powder.
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) black pepper powder
1 L vegetable oil