Chicken liver with mayonnaise.

Braised Chicken Liver - Basic Cooking Principles

Chicken liver is a tender enough product, so it cooks fast enough. The liver is combined with almost all products. The dish can be varied by adding vegetables, mushrooms or other ingredients. It does not require long processing before cooking, which means that even a novice housewife can cook stewed chicken liver.

The liver is washed, cut in half and cut out bags of bile. The main thing is to do this very carefully. If the bag bursts, the liver will be bitter, and the dish will be hopelessly spoiled. Salt it, pepper and leave for seven minutes.

Previously, the liver is fried until golden brown over moderate heat. Then put in a cauldron or stewpan.

In the fat remaining after frying the liver, pass onion chopped in half rings until transparent, and transfer it to the liver.

The liver is poured with sauce and stewed over low heat for about an hour. The sauce is prepared on the basis of cream, milk, tomato or mayonnaise.

Recipe 1. Braised Chicken Liver

Ingredients

Two pinches of salt;

Bulb;

A pinch of black pepper

80 g butter;

50 g of tomato paste.

Cooking method

1. Thoroughly rinse the liver, dry, remove, if present, bags of bile. Cut the offal into small pieces.

2. Peel the onion, wash, and chop finely with a sharp knife.

3. Transfer the chopped liver and chopped onions into a thick-walled pan. Add butter and put on fire. Salt and season with pepper.

4. Simmer over low heat for about five minutes, stirring occasionally. Put the tomato in the liver and keep it on fire for a couple of minutes. Sprinkle the finished dish with finely chopped greens.

Recipe 2. Braised Chicken Liver in Mayonnaise Sauce

Ingredients

Chicken liver - 600 g;

Rast. oil;

Onion - 2 heads;

Seasonings, bay leaf, sea salt and pepper;

Cooking method

1. Rinse the peeled onions and chop finely. Fry in hot oil until golden brown.

2. Rinse the chicken liver, remove the bile, dry it slightly and chop finely. Put the prepared offal for the onion.

3. Put the mayonnaise in a mug, pour a little more than a glass of warm water and mix thoroughly.

4. Pour the liver with this mixture. Salt, pepper, add bay leaf and spices. Twist the fire to a minimum, and simmer for ten minutes under the lid. After this time, turn off the fire, sprinkle the dish with chopped herbs and close the lid again.

Recipe 3. Braised Chicken Liver with Balsamic Onion

Ingredients

Chicken liver - 700 g;

Sugar, ground pepper and salt;

Onion - 3 pcs.;

Bay leaf - 3 pcs.;

Dry red wine - 100 ml;

Olive oil;

100 ml balsamic vinegar.

Cooking method

1. Onion sliced \u200b\u200bin half rings, sauté in hot olive oil until golden brown. Reduce the heat a little, sprinkle the onion with salt and sugar, pour in balsamic vinegar and keep on fire until it thickens. Transfer cooked onions to a plate.

2. Add more oil to the pan, increase the intensity of the fire, and put the chicken liver washed, dried and cut into small pieces. Fry, stirring occasionally, until it is covered with a golden brown. Salt in the end and season with pepper.

3. Reduce the heat again, pour in the wine, add the bay leaf, mix and simmer for five minutes under the lid, until the wine has completely evaporated. Serve with mashed potatoes. Put mashed potatoes in a plate, put balsamic vinegar on top, and stewed liver on it.

Recipe 4. Braised Chicken Liver with Apples

Ingredients

150 g of mushrooms;

Salt, coriander, turmeric, black pepper and basil;

Bulb;

Large apple;

Garlic - 4 cloves.

Cooking method

1. Peel the mushrooms, wash them, dry and fry in butter.

2. Rinse the chicken liver, pat dry with a napkin and cut each piece into three pieces.

3. Mix flour with spices and salt. Roll the liver pieces in this mixture and set aside.

4. Chop the onion with thin feathers. Passer in a separate frying pan. Put the fried onions in a plate.

5. Put the breaded pieces of the liver in a pan and fry in butter until half-cooked.

6. Transfer the liver to a cast iron and pour in a little water. Add the fried onions and mushrooms. Put it out for about five minutes.

7. Peel the apple, cut into slices and put in the liver. Stir, put finely chopped garlic and salt. Darken for another ten minutes over low heat.

Recipe 5. Braised chicken liver in sour cream

Ingredients

Bulb;

Salt and spices;

800 g chicken liver;

One and a half Art. drinking water;

800 g chicken liver;

200 ml of sour cream.

Cooking method

1. We wash the liver under the tap, clean from bile and cut in half.

2. Peel the onion, rinse and chop with thin feathers. We clean the carrots, wash them and chop them with large chips.

3. Put the onion in a preheated pan, fry it for five minutes, then spread the carrot chips to it and continue to fry until soft.

4. Fry the liver in a separate pan until golden brown. At the end of frying, salt and sprinkle with spices. Add vegetable frying and sour cream to the liver. Pour in a little drinking water and mix. Stew over moderate heat for another two minutes. Turn off the fire, sprinkle the dish with herbs and serve with potato or rice side dish.

Recipe 6. Mexican Braised Chicken Liver

Ingredients

A can of canned beans;

A pound of chicken liver;

Allspice and red pepper, bay leaf and sea salt;

Sweet pepper pod;

30 g tomato paste;

Carrot;

Rast. oil;

Bulb.

Cooking method

1. Chopped and washed onions finely chop. Fry it in hot oil until golden brown.

2. Peel and wash the carrots, chop it into large chips. Put on toasted onions and continue to fry until soft carrots.

3. Rinse, dry and cut into thin, short strips of sweet pepper. Put it in the onion-carrot fry, add the tomato, season with spices and pour half a glass of boiling water. Stir and continue to simmer another ten minutes.

4. Cut the bile out of the liver, rinse and dry it. Cut into large pieces and lightly fry in a separate frying pan. Transfer the liver to vegetables, and add the beans, after draining the liquid from the can. Stir and continue to simmer another ten minutes.

Recipe 7. Braised Chicken Liver in Cheese Sauce

Ingredients

300 g processed cheese;

Olive oil;

Half a kilogram of chicken liver;

Two large onions;

Salt and ground pepper;

100 ml of purified water.

Cooking method

1. Unhook the onion, immediately rinse it and finely chop it with a sharp knife.

2. Rinse the liver, put on a board and remove the films, fluids and connective tissue. Transfer the prepared product to a plate.

3. Boil water and cool slightly.

4. Pour a little oil into the pan, heat it and put chopped onion. Sauté the onions, stirring with a wooden spatula, until transparent.

5. Put the chicken liver in the fried onion, mix and fry it for five minutes. Stir constantly so that the offal is evenly fried on all sides. Salt, pepper, and tablespoon soft cream cheese. Stir again and let it simmer for another three minutes until the cheese is completely melted.

6. Pour hot water into the pan, stir, turn the heat to a minimum and simmer for 15 minutes. Then turn off the heat and leave the liver under the lid for another three minutes.

Recipe 8. Braised liver in soy sauce

Ingredients

80 ml of olive oil;

Half a kilogram of chicken liver;

Bulb;

Sea salt and cinnamon;

60 ml of soy sauce;

Carrot.

Cooking method

1. We wash the chicken liver, cut the films and veins. Cut in half. We put it in a deep dish and pour in soy sauce.

2. Free the onion from the peel, rinse and chop with thin feathers. Peel the carrots, wash them, cut them in half lengthwise and cut them into thin slices.

3. Put the chopped onion in the carrot, fry for seven minutes, and add the carrot. Continue to fry until half-cooked carrots. We put pickled liver for vegetables, stew it with vegetables for another five minutes, and sprinkle with ground cinnamon.

Recipe 9. Braised Chicken Liver in Spicy Sauce

Ingredients

Chicken liver - half a kilogram;

Olive oil;

Onion - 150 g;

Salt - a pinch;

Garlic - 2 prongs;

Starch - 25 g;

Paprika - 10 g.

Sugar - 25 g;

Soy sauce - 75 ml;

Tomato paste - 30 g.

Cooking method

1. Rinse the chicken liver, dry and cut off all the excess. Cut it into small pieces and transfer to a deep container. Pour olive oil into it, add paprika and crushed garlic. Salt and mix. Leave on for 20 minutes for the liver to marinate well.

2. Rinse the peeled onion and chop finely.

3. In a cup, mix soy sauce with tomato paste and sugar. Dilute this mixture in 100 ml of water.

4. Pour oil into the pan, heat and put the liver in it. Fry for two minutes with vigorous stirring. Then lay the onions, stir and fry for another five minutes. Pour in the sauce, stir, and simmer for ten minutes under the lid over low heat. Serve with rice or potato garnish.

Recipe 10. Braised chicken liver in soy-honey sauce

Ingredients

25 g of natural honey;

1 kg of chicken liver;

250 g of tomato sauce;

4 g of garlic;

Black pepper and salt;

75 ml of soy sauce;

2 onions;

50 g of starch.

Cooking method

1. We wash the chicken liver under the tap, cut off all the excess and dry it. Large pieces are cut. Transfer to a deep bowl, salt, pepper and mix. Add starch, and stir with a spoon until all pieces of the liver are evenly coated with starch.

2. Pour soy sauce into a deep container and mix it with tomato. Add honey to the mixture and mix until it is completely dissolved in the sauce.

3. We heat the pan with vegetable oil, and fry the liver in it, stirring vigorously until golden brown.

4. Add onion, chopped in half rings, to the liver, mix and continue to fry until it becomes transparent.

5. Pour the liver and onion sauce, mix quickly and simmer under the lid for three minutes. Stir constantly, as starch can stick to the bottom of the pan. Squeeze the garlic through a press and add it to the liver. Drain on low heat for a couple of minutes.

Braised Chicken Liver - Chef Tips and Tricks

To cook stewed chicken liver, take only chilled product. So you will be confident in its freshness.

During frying, do not immediately put the whole liver in a pan. Spread one piece, and so, gradually, lay out the entire liver.

To make the liver very soft, soak it for several hours in milk.

Braised chicken liver can be prepared in clay pots or a slow cooker.

Pay special attention to bile. It is very important to remove it completely, without damaging the bag.

Liver cooked with pork and onions is a great addition to dinner for the whole family. And if such a dish is seasoned with mayonnaise, many will like the soft taste and smell of roast.

Observing the simple rules of cooking, you can very tasty treat your household. For example, to remove possible bitterness from the liver, hold it for several hours in cow's milk or a slightly salted solution of water. But fried slices of the liver, on the contrary, should be without adding salt. So she will find a soft and delicate texture. Salt is necessary after frying.

Ingredients:

Pork liver - 300 g;
   pork - 250 g;
   mayonnaise - 150 g;
   onions - 1-2 pcs.;
   salt - 0.5 tbsp. l .;
   vegetable oil - 1 tbsp. l .;
   ground black pepper - 0.5 tsp.

Step-by-step photo recipe for braised liver and pork in a pan

Prepare foods for roast in mayonnaise.

1. Before starting cooking, the liver should be washed and soaked in a slightly salted solution. It will be enough for 2-3 hours, if your time allows. Pork must be washed and thawed if necessary. Cut the meat into small pieces, and the liver into larger slices.

2. Peel the onion with a sharp knife, process with cool water and finely chop.

3. Pour prepared vegetable oil into a wide frying pan, put chopped liver and pork on it. Fry over medium heat on all sides until golden brown.
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4. Add chopped onions and fry a little more.

5. Put in a pan to the liver and pork mayonnaise, a little salt and black pepper. It is important to remember that mayonnaise has a salty taste, so the amount of salt will have to be reduced (adjust yourself).

6. Stew under the lid for 30 minutes. At this time, you must definitely monitor the amount of mayonnaise, do not let the dish burn. If you see that the mass has become too dry, you can dilute it with a small amount of boiled water.

In the finished dish, it is already difficult to guess the presence of mayonnaise! When exposed to temperature, it changes its structure. But the stewed liver and pork slices in the pan perfectly reach the ideal state, while acquiring a wonderful taste and color.

Fried liver is deservedly appreciated among housewives not only because of its amazing taste and ease of preparation. It is a well-known fact that the product contains an incredible amount of nutrients, and the liver is rightly considered an exquisite delicacy.

How to deliciously fry the liver?

The key to creating a delicious dish is its proper cooking. In order for a soft fried liver to come out, in which there will be no dryness and bitterness, it is necessary to adhere to certain rules, which are as follows:

When choosing a liver, you need to pay attention to the absence of scratches and dried areas.
The presence of an acid smell should be excluded, since this indicates that the product is stale.
You can not buy a product with the presence of spots, greenish color, blood vessels and clots, in this case there will be bitterness.
Pre-treatment of the product is very important. To do this, remove the vessels and the film, which is removed by prying and slightly pulling.
To get a delicate product, you can leave it in the soda for an hour, having previously cut it into pieces.
Bitterness can be eliminated if you place the liver in cool milk and leave for several hours.
As for frying, the process is carried out for 5 minutes, so as not to dry, and then leave the product to simmer in its own juice.
It is recommended to salt the liver at the very end, in order to exclude excessive hardness.

How to fry chicken liver?

For those who don’t like the taste of pork or beef, fried chicken liver is ideal. It is characterized by a pleasant sweet taste and tenderness. To choose it correctly, you should pay attention to the product, which has a shiny surface and a brown tint without yellowness.

Ingredients:

liver - 0.5 kg;
onion - 2 pcs.;
flour - 2 tbsp. l

Cooking

Put in cold water for 20 minutes.
Remove the film and cut into pieces.
Cut the onion into half rings.
Roll the liver in flour. Fry for 5 minutes.
Add onion and fry for another 5 minutes.

Fried beef liver

The classic cooking option, which is often used by housewives, is beef liver fried in flour. You can make a dish especially spicy if you add nutmeg to its composition. In addition, a rich, refined taste can be achieved by adding squeezed garlic and spices, such as black and white pepper.

Ingredients:

liver - 0.5 kg;
onion - 2 pcs.;
flour - 2 tbsp. l .;
spice.

Cooking

Cool the liver in the freezer for an hour, then rinse with cold water.
Cut, roll in flour. Fry for 5 minutes.
Chop and fry the onions separately.
Combine the components and fry for another 5 minutes, at the end salting.

Fried pork liver with onions

One of the most delicious variations is fried pork liver with onions. It must be carefully selected, paying particular attention to color and smell. Additional piquancy can be given to the dish, if you use not only fried onions, but also carrots. This fried liver recipe is considered one of the most successful.

Ingredients:

liver - 0.5 kg;
onion - 2 pcs.;
flour - 2 tbsp. l

Cooking

Rinse the cold liver and cut into pieces.
Roll in flour, fry for 10 minutes.
Add chopped onions, fry for another 5 minutes.
Turn off the fire, the fried liver is stewed for another 5 minutes.

How to fry turkey liver in a pan?

Roasted turkey liver with onions is considered a special delicacy. The most successful solution would be to fry it with onions and carrots, this combination can be called a classic. There are a number of other cooking methods, for example, with the addition of sour cream, garlic or mayonnaise. Product recommendations are consistent with those for chicken liver.

Ingredients:

liver - 800 g;
onions - 1-2 pcs.;
carrots - 4 pcs.

Cooking

Finely chop the onions and carrots and sauté together. Then put them in a separate container.
Cut the liver and fry for 5 minutes.
Add vegetables and spices, fried liver pieces stewed for another 10 minutes, do not forget to salt in the end.

Fried liver with garlic and mayonnaise

Mistresses who want to surprise their family members and guests are advised to master a special recipe with which to prepare a delicious fried liver. It involves the use of garlic and mayonnaise. When cooking this deliciously delicious dish, you should consider that it is extremely high-calorie, therefore it is recommended for special festive events.

Ingredients:

liver - 0.5 kg;
garlic - 2 cloves;
mayonnaise - 4 tbsp. l .;
flour - 2 tbsp. l

Cooking

Cut the liver, roll in flour and fry in vegetable oil.
Make mayonnaise-garlic sauce by squeezing garlic and mixing it with mayonnaise.
The fried liver is combined with the sauce and left to soak.

Fried liver in batter

One of the most delicate and healthy dishes is fried chicken liver in batter. The secret of its preparation is the constituent parts that are used for batter. It is made on the basis of sour cream and garlic, which is incredibly tasty. The advantage of chicken liver is that it does not need preliminary preparation, you can not soak it, because it is extremely soft and there is no bitterness in it.

Ingredients:

liver - 0.5 kg;
eggs - 3 pcs.;
sour cream - 5 tbsp. l .;
garlic - 4 cloves;
flour - 4 tbsp. l

Cooking

Squeeze the garlic, mix it with eggs and sour cream. Beat mixture by adding flour.
Prepare and cut the liver. Roll it in batter and fry on both sides for 5 minutes.

Fried liver in sour cream

The fried liver with sour cream has an amazing taste. You can use not only chicken offal, but also beef or pork. In this case, during the preliminary preparation of the liver, a special trick is used: in order for the film to be removed better, it must be doused with boiling water. Garlic is perfectly combined with sour cream, you can add various spices: nutmeg, paprika, coriander, dill.

Ingredients:

liver - 0.5 kg;
onion - 1 pc.;
garlic - 2 cloves;
flour - 1 tbsp. l .;
sour cream - 5 tbsp. l .;
spices to taste.

Cooking

Cut the liver into pieces and fry for 5 minutes.
Add chopped onion, squeezed garlic, spices and fry for another 5 minutes.
Add water and simmer for 10 minutes.
Add sour cream, salt, add flour, diluted in 0.5 cup of water. Stew until thickened.
Roasted beef liver is infused for 15 minutes and served on the table.

How to fry a liver with potatoes?

An extremely satisfying and nutritious dish is fried potatoes with beef liver. It will serve as a high-calorie lunch or dinner, which can easily feed even a large family. You can diversify the dish using all kinds of seasonings to taste, for example, it can be adjika or sour cream and garlic sauce.

Ingredients:

liver - 1 kg;
carrots - 2 pcs.;
onion - 2 pcs.;
potatoes - 7 pcs.;
bay leaf.

Cooking

Finely chop the onions and carrots and fry them until golden brown.
Cut the potatoes into cubes or straws and fry separately.
Prepare and cut the liver into pieces, fry for 3-5 minutes.
Mix all the ingredients, add bay leaf, fried beef liver with potatoes stewed for another quarter hour.

How to fry burbot liver in a pan?

An extremely valuable and useful dish option is fried burbot liver. It rightfully refers to these delicacies, as it is suitable for people who not only follow a diet, but also suffer from certain diseases, such as diabetes. It contains a record amount of nutrients.

Ingredients:

burbot liver - 500 g;
white loaf - 200 g;
olive oil;
green onions.

Cooking

Baton pre-dry in the oven.
Bake the liver with salt, pepper and fry quickly in olive oil until a crust forms.
Serve with long loaf and sprinkle with finely chopped green onions.

Chicken liver contains a lot of protein, as well as vitamins and minerals necessary for our body.

This product must be present in the diet of people with low hemoglobin.

Braised Chicken Liver - Basic Cooking Principles

Chicken liver is a tender enough product, so it cooks fast enough. The liver is combined with almost all products. The dish can be varied by adding vegetables, mushrooms or other ingredients. It does not require long processing before cooking, which means braised chicken liver even a novice hostess can cook.

The liver is washed, cut in half and cut out bags of bile. The main thing is to do this very carefully. If the bag bursts, the liver will be bitter, and the dish will be hopelessly spoiled. Salt it, pepper and leave for seven minutes.

Previously, the liver is fried until golden brown over moderate heat. Then put in a cauldron or stewpan.

In the fat remaining after frying the liver, pass onion chopped in half rings until transparent, and transfer it to the liver.

The liver is poured with sauce and stewed over low heat for about an hour. The sauce is prepared on the basis of cream, milk, tomato or mayonnaise.

Recipe 1. Braised Chicken Liver

Ingredients

a pound of chicken liver;

two pinches of salt;

bulb;

a pinch of black pepper;

80 g butter;

50 g of tomato paste.

Cooking method

1. Thoroughly rinse the liver, dry, remove, if present, bags of bile. Cut the offal into small pieces.

2. Peel the onion, wash, and chop finely with a sharp knife.

3. Transfer the chopped liver and chopped onions into a thick-walled pan. Add butter and put on fire. Salt and season with pepper.

4. Simmer over low heat for about five minutes, stirring occasionally. Put the tomato in the liver and keep it on fire for a couple of minutes. Sprinkle the finished dish with finely chopped greens.

Recipe 2. Braised Chicken Liver in Mayonnaise Sauce

Ingredients

chicken liver - 600 g;

rast. oil;

onion - 2 heads;

condiments, bay leaf, sea salt and pepper;

Cooking method

1. Rinse the peeled onions and chop finely. Fry in hot oil until golden brown.

2. Rinse the chicken liver, remove the bile, dry it slightly and chop finely. Put the prepared offal for the onion.

3. Put the mayonnaise in a mug, pour a little more than a glass of warm water and mix thoroughly.

Recipe 3. Braised Chicken Liver with Balsamic Onion

Ingredients

chicken liver - 700 g;

sugar, ground pepper and salt;

onion - 3 pcs.;

bay leaf - 3 pcs.;

dry red wine - 100 ml;

olive oil;

100 ml balsamic vinegar.

Cooking method

Recipe 4. Braised Chicken Liver with Apples

Ingredients

150 g of mushrooms;

a pound of chicken liver;

salt, coriander, turmeric, black pepper and basil;

bulb;

large apple;

garlic - 4 cloves.

Cooking method

1. Peel the mushrooms, wash them, dry and fry in butter.

2. Rinse the chicken liver, pat dry with a napkin and cut each piece into three pieces.

3. Mix flour with spices and salt. Roll the liver pieces in this mixture and set aside.

4. Chop the onion with thin feathers. Passer in a separate frying pan. Put the fried onions in a plate.

5. Put the breaded pieces of the liver in a pan and fry in butter until half-cooked.

6. Transfer the liver to a cast iron and pour in a little water. Add the fried onions and mushrooms. Put it out for about five minutes.

7. Peel the apple, cut into slices and put in the liver. Stir, put finely chopped garlic and salt. Darken for another ten minutes over low heat.

Recipe 5. Braised chicken liver in sour cream

Ingredients

bulb;

salt and spices;

800 g chicken liver;

one and a half Art. drinking water;

800 g chicken liver;

200 ml of sour cream.

Cooking method

1. We wash the liver under the tap, clean from bile and cut in half.

2. Peel the onion, rinse and chop with thin feathers. We clean the carrots, wash them and chop them with large chips.

3. Put the onion in a preheated pan, fry it for five minutes, then spread the carrot chips to it and continue to fry until soft.

Recipe 6. Mexican Braised Chicken Liver

Ingredients

a can of canned beans;

a pound of chicken liver;

allspice and red pepper, bay leaf and sea salt;

sweet pepper pod;

30 g tomato paste;

carrot;

rast. oil;

bulb.

Cooking method

1. Chopped and washed onions finely chop. Fry it in hot oil until golden brown.

2. Peel and wash the carrots, chop it into large chips. Put on toasted onions and continue to fry until soft carrots.

Recipe 7. Braised Chicken Liver in Cheese Sauce

Ingredients

300 g processed cheese;

olive oil;

a pound of chicken liver;

two large onions;

salt and ground pepper;

100 ml of purified water.

Cooking method

1. Unhook the onion, immediately rinse it and finely chop it with a sharp knife.

2. Rinse the liver, put on a board and remove the films, fluids and connective tissue. Transfer the prepared product to a plate.

3. Boil water and cool slightly.

4. Pour a little oil into the pan, heat it and put chopped onion. Sauté the onions, stirring with a wooden spatula, until transparent.

6. Pour hot water into the pan, stir, turn the heat to a minimum and simmer for 15 minutes. Then turn off the heat and leave the liver under the lid for another three minutes.

Recipe 8. Braised liver in soy sauce

Ingredients

80 ml of olive oil;

a pound of chicken liver;

bulb;

sea \u200b\u200bsalt and cinnamon;

60 ml of soy sauce;

carrot.

Cooking method

1. We wash the chicken liver, cut the films and veins. Cut in half. We put it in a deep dish and pour in soy sauce.

2. Free the onion from the peel, rinse and chop with thin feathers. Peel the carrots, wash them, cut them in half lengthwise and cut them into thin slices.

Recipe 9. Braised Chicken Liver in Spicy Sauce

Ingredients

chicken liver - half a kilogram;

olive oil;

onions - 150 g;

salt - a pinch;

garlic - 2 prongs;

starch - 25 g;

paprika - 10 g.

sugar - 25 g;

soy sauce - 75 ml;

tomato paste - 30 g.

Cooking method

2. Rinse the peeled onion and chop finely.

3. In a cup, mix soy sauce with tomato paste and sugar. Dilute this mixture in 100 ml of water.

Recipe 10. Braised chicken liver in soy-honey sauce

Ingredients

25 g of natural honey;

1 kg of chicken liver;

250 g of tomato sauce;

4 g of garlic;

black pepper and salt;