It does not always come out expected. It happens with such inspiration to fry the liver, hoping to eat and feed the closest.
And in the end you get tough, straight rubber pieces, which are a little cool, immediately turn into dry and oak. All mood is spoiled.
Today we will tell you how many minutes it needs to be prepared so that it remains juicy and soft.
Ingredients
✓ Liver (you can use any liver: beef, pork, chicken) - 500 grams;
✓ Onions - 1-2 pieces;
✓ Salt - 1 teaspoon;
✓ flour - 5-6 tablespoons;
✓ Sunflower oil for frying.
Recipe
1. Clear onions and cut into rings of medium thickness. We divide the rings, lay on the pan with vegetable oil and put on fire.
2. Wash the liver, dry with paper towel, cut into thin slices, with a thickness of approximately 1 centimeter. We remove the ducts. You can use any liver (beef, pork, chicken).
3. Mix flour with salt.
4. The liver is thicker in flour, slightly shake up the extra flour and lay out on a heated frying pan with a bow.
5. Reduce the fire to average, if necessary, add vegetable oil.
6. After 1-1.5 minutes turn the liver to the other side. Due to the fact that pieces are located on Luke, and not in the pan itself, they will not burn and soaked with delicious, fragrant couples.
7. Fry until readiness (there will not be bonded on the pieces), mix everything together with the bow and to withstand 15 -20 seconds.
8. Fried liver is ready! It turned out to be tender, juicy, soft, not burned. Please note that the less you fridge the liver, the more tastier and softer it turns out. Everything went about 2-3 minutes.
9. Readiness is determined by the lack of blood, you can pierce a piece and see if the blood does not do, it means everything is ready. The main thing is not to reap!
Such a liver will like everyone, believe me!