Liver is prepared in almost every family, as it is affordable and easy to use. Every housewife should know how to properly fry liver. It cooks very quickly. But before cooking, you should soak it in milk for at least 30 minutes. This is done so that all the bitterness comes out and the liver is tender. So, the liver must be washed, cleaned of film and bile ducts, cut into pieces, which are beaten with a hammer and soaked in milk. Place onions cut into half rings in a frying pan with hot sunflower oil, fry for a few minutes and place on a plate. Drain all the milk from the liver, roll each piece in flour, then put it in the oil that is left from the onion and fry for 5 minutes, until golden brown. The question is often asked: how to fry pork liver? Everything is done exactly the same. The main thing is not to overcook the liver, otherwise it will be hard and dry. Mix the fried liver with onion, reduce the gas to minimum and leave for 15 minutes.

The freshness of the product plays an important role. Before frying, you need to think about how to choose liver on store shelves? Are there certain rules by which you can determine whether a product is fresh or not? You should definitely pay attention to the color of the liver. If it is too light, it means that it was soaked in water, that is, it is no longer fresh. A very dark color (almost brown) also indicates that the product is old and has already been on display. Fresh liver has a bright red color, it should be smooth and elastic, without any spots. When buying a liver, you need to press on it with your finger and if a dent remains, then the liver is old. In a fresh liver, the dent quickly disappears. Loose, uneven liver, also of poor quality. And of course, the product should smell good and not have a sour smell.

Any experienced housewife knows how to cook liver correctly. Why boil it, many will ask, because fried is tastier? Boiled liver is used in salads. It is also recommended to give liver to small children only in boiled form. You definitely need to know several ways to prepare this valuable product. How to properly fry the liver, how to boil it, how to prepare a delicious liver salad - all these recipes are simply necessary for housewives. And then you won’t have to worry about dinner or lunch. After all, dishes made from this product are not only tasty, nutritious, but also healthy. Doctors advise that you definitely include this wonderful product in your daily diet. And fried liver, previously soaked in milk, is very tender and incredibly tasty.

Liver is known as a natural source of vitamin A and many doctors recommend it, but not everyone likes its taste. Some people find the offal’s characteristic taste unusual, while others complain about its hardness and difficulty in preparation. However, the vast majority like liver in milk - the dish is much more aromatic, has a softer structure and a fuller taste.

Those who are cooking for the first time should take into account that the taste of the liver largely depends on its preparation - it is necessary to remove all remnants of bile, thoroughly clean it of veins and veins, remove the film and only then soak it, this is the only way you will be able to prepare a delicious healthy dish!

Simple recipe

Sometimes you want to cook something tasty and healthy, but you don’t have the strength to stand at the stove for a long time. In such a situation, a simple recipe for fried liver in milk will come in handy, which will allow you to quickly and tasty feed your family a healthy dinner.

Clean the liver from film, veins and blood clots. Cut into 0.5 cm strips and pour milk for half an hour. In the meantime, peel the onion, cut it into half rings or cubes - it doesn’t matter.

Heat the oil in a frying pan and fry the liver in it, after breading it in flour or finely ground breadcrumbs.

We don’t fry for long – about one and a half to two minutes on one side. Add the onion and, without letting it burn, fry for another 3-4 minutes.

Add salt and spices to the milk from the liver and pour it into the frying pan. Simmer everything together for another five minutes. When serving, you can sprinkle with finely chopped parsley and garlic - this will add a pleasant aroma to the dish.

Chicken liver with onions in milk

Healthy liver can also be very tasty. This recipe will help you verify this – the dish is tender, aromatic, and melts right on your tongue. It is very simple and easy to prepare. In addition, in addition to high taste, chicken liver has many amazing qualities that stimulate the immune system.

Ingredients:

• 300 grams of chicken livers;
• 1 glass of milk;
• one onion;
• spices: salt, allspice, nutmeg.

Cooking time: 30 minutes.

Calorie content per 100 g: 140 kcal.

Rinse the liver; if there is excess fat, cut it off, then cut it in half.

Cut the onion into small enough cubes so that each side is 3 mm long.

Fry the onion in a frying pan until golden brown (5-8 minutes), do not let it burn. Then pour in milk, salt, add spices and livers. Cover with a tight lid, reduce heat and simmer for 15 minutes. As a result, most of the milk should evaporate, leaving tender, tasty pieces of liver in a thick sauce.

Beef offal in milk with royal onions

It is known that the best is served at the royal table, and beef liver in milk with onions is no exception. Tender, tasty and very healthy liver prepared according to this recipe will not leave anyone indifferent!

Ingredients:

• 600 g liver;
• 150 g puff pastry;
• 3 chicken eggs;
• 0.5 liters of fresh milk;
• one large onion;
• breading flour, salt, pepper.

Cooking time: 2 hours.

Calorie content per 100 g: 360 kcal.

Remove the film and all veins from the washed liver, soak in milk for 30 m.

The offal should be cut into equal pieces so that it cooks evenly.

Having made a lezon from eggs and spices (beat), dip pieces of liver into it, bread in flour and fry in hot oil for 2 m on each side.

We take a clay pot and put the liver in it in layers, the onion cut into thin half rings until we fill it to the top. Dissolve a little salt and pepper in milk and pour into the pot. Now roll out the dough, brush it with the rest of the egg mixture, cover the pot with it, pressing the edges tightly and pinching it to form an edible lid. Place in an oven preheated to 180º for 40 minutes.

Beef liver stewed with vegetables in milk

Stewed liver with vegetables is a tasty and satisfying dish, where notes of different flavors harmoniously complement each other. Most likely, the duet of milk, meat and vegetables in this recipe will surprise you with its delicate taste. The dish is famous for its nutritional value and beneficial properties.

Ingredients:

• 0.5 kg beef liver;
• 0.3 liters of fresh milk;
• 2-3 cloves of garlic;
• 2 medium onions;
• 2-3 potatoes;
• 50 g carrots;
• 100 grams of canned beans (if desired);
• 2-3 tbsp. sour cream;
• 1 tsp with a heap of wheat flour;
• vegetable oil for frying;
• salt, ground pepper (red and black).

Cooking time: 2 hours.

Calorie content 100 g: 270 kcal.

The offal must be soaked in milk for at least an hour, then cleaned of all veins, films, and dried blood residues. It should be cut into equal shares, it can be into strips or slices, the main thing is that the thickness is equal and 0.5 cm. After peeling the onion, cut it into neat half rings 2-3 mm thick.

Peel and cut the potatoes into strips with an edge of 4-5 mm. Cut the carrots into 2-3 mm cubes. Bread the liver in flour and fry in preheated vegetable oil in a frying pan. On each side for 2 minutes, if cut into strips, then stir with a wooden spatula once a minute for 4 minutes.

Then add onions, potatoes, carrots to the liver and, without letting them burn, fry for another 3 minutes. Now it’s time to add the beans without marinade and pour the milk (from under the liver) into the pan; it should just barely cover the liver.

Stirring regularly, simmer for 5 minutes. In a separate bowl prepare a mixture of sour cream, 1 tsp. flour, spices - mix everything thoroughly until smooth, pour into the frying pan and keep on low heat for another 3 minutes. Meanwhile, chop the garlic very finely - sprinkle it over the hot dish just before serving.

Pork liver in milk, baked in the oven

Any liver that is cooked with milk becomes much tastier, softer and more aromatic, this same recipe will add to your collection of golden recipes!

Ingredients:

• 0.5 kg of liver;
• 1 glass of milk;
• 2 medium onions;
• egg;
• flour for breading;
• salt pepper;
• vegetable fat for frying.

Cooking time: 1 hour and 30 minutes.

Calorie content per 100 g: 260 kcal.

The liver should be thoroughly cleaned and then cut into slices. Don't cut too thin - 1 or 1.5 cm will be just right. Salt the egg, add a tablespoon of milk and beat until foamy. Pour this mixture over the liver.

While the offal is soaking, thinly slice the onion. Pour some fat into a hot frying pan and fry the liver, first rolling it in breading. You need to fry quickly - about a minute and a half per side of the slice.

Preheat the oven to a temperature of 180-200 degrees, and in the meantime, fry the onion in the oil in which the liver was fried for 5-7 minutes. Grease a baking tray or baking dish, lay out the liver in an even layer, add salt and pepper.

Sprinkle onions on top and carefully pour milk. Bake for 25 minutes. The dish goes very well either as a side dish or as a stand-alone dish – with any sauce.

Recipe for liver in milk with mushrooms in a slow cooker

Liver with mushrooms is a very tasty dish, but not everyone knows that this dish can be successfully prepared in a slow cooker, which makes it even healthier.

Ingredients:

• 0.5 kg of liver;
• one onion;
• 400 ml milk;
• breading;
• salt, pepper and oil for frying;
• 200 grams of fresh or frozen mushrooms (they will have to be defrosted and the condensation removed).

Cooking time: 1 hour.

Calorie content per 100 g: 195 kcal.

Wash the liver and cleanse it of films, veins, and blood clots. Pour milk over the liver for a couple of hours. Mushrooms, if possible, it is better to take oyster mushrooms or champignons. They need to be sorted out, cut in half, washed, and placed in a colander.

Finely chop the onion. Lightly grease a multicooker bowl and fry the onion. If your multicooker does not have a special frying mode, you can select the “baking” mode and leave the lid open.

When the onion begins to turn golden, add the mushrooms and continue to fry, stirring regularly, until the moisture has completely evaporated. While the mushrooms are frying, remove the liver from the milk and cut into 0.5 cm pieces. Empty the frying bowl and add a tablespoon of vegetable oil to it and heat it.

Steam the liver and then fry on both sides in a slow cooker with the lid open. Add the mushrooms and onions on top of the liver, salt and pepper, and pour in the remaining milk so that it is not above the level of the products, but barely covers them, and simmer without closing the lid until the excess juices evaporate.

You will be surprised by the delicate taste and juiciness of the dish.

Tricks of experienced cooks

A professional cook or housewife with many years of experience already has several important secrets that allow you to cook liver in milk more tasty and quickly.

Be carefull!

Liver stewed in milk turns out very tender and tasty. This dish will perfectly complement any side dish.

Liver dishes should be eaten more often. And not only for the sake of raising hemoglobin, but simply for variety, when meat dishes become boring and boring. You can prepare even the most banal “liver” treat in an elegant way – for example, by adding milk to a saucepan. It will make the dish more tasty and tender! stewed in milk is a great option for lunch or dinner.

Ingredients:

Beef liver – 1 kg

Onions – 1 pc. large size

Carrots – 1 pc. medium size or ½ pcs. large size

Vegetable oil for frying

Salt – 1 tbsp. l. no slide

Breadcrumbs (white) – 3 tbsp. l.

Milk – 500 ml

If you like spicier liver dishes, you can add black peppercorns (5-7 pcs.) to the list of ingredients.

Liver stewed with onions and carrots in milk

1. There is one simple rule in preparing liver dishes: the films must be removed from veal and beef liver, but pork liver does not need this treatment. This dish is made from calf liver, so first of all, remove all the membranes from it using a kitchen knife.

1. Cut clean liver into portions. It is most convenient to fry large pieces of liver: they do not spread throughout the pan and do not let in too much liquid. Therefore, it is better to cut the liver into pieces about 3-4 cm in size.

1. Place a frying pan or saucepan on the fire, pour vegetable oil into the bottom of the vessel. While it is heating up, peel the onions and cut into large rings. The thickness of the onion pieces can be up to 1 cm: even such large rings will have time to cook!

1. Fry the onion, stirring it with a spatula from time to time. Ideally, the onion should be brought to transparency and slightly fried - it should become appetizing in appearance. While this vegetable is fried, peel the carrots and grate them on a coarse grater. Place carrot pieces in a frying pan, stir with onions and leave to fry.

1. Pour breadcrumbs into a plate or bowl and roll the liver pieces in it. Empty half the bottom of the pan: move the roasted vegetables to the other half. Then place the liver in breadcrumbs on that part of the vessel where there are no other ingredients (so that the pieces of liver immediately begin to fry in contact with the hot bottom of the pan).

1. Fry the liver on all sides. Salt the dish and add black peppercorns if necessary.

1. Add milk to the liver with vegetables. Stir, cover the pan with a lid and simmer over low heat for half an hour.

1. Every 10 minutes or so, look under the lid and stir the dish. After 30 minutes, taste a piece of liver and check its readiness. The liver should be tender, soft and very tasty.

Preparing liver stewed in milk is quite simple and quick. Thanks to the “secret” ingredient – ​​milk – ordinary liver goulash will become extremely tasty! Enjoy your meal!

We present to your attention a recipe for fried liver soaked in milk. This tasty, healthy and tender dish will win your sympathy thanks to its ease of preparation and soft, refined taste. A simple procedure of soaking the liver in milk will relieve it of bitterness, foreign odors and all sorts of harmful substances that it may contain. Also, thanks to this process, the finished dish will become much softer and juicier than you are used to. Surprise your family and friends with cookies with a new, magical taste! You can cook both pork and beef liver this way. There is no need to soak chicken liver in milk; it is already very tender and does not have any additional odors.

Taste Info Second: offal

Ingredients

• Pork or beef liver – 750 g;
• Onions – 2 pcs.;
• Milk – 1.5 tbsp;
• Salt and ground black pepper - to taste;
• Flour for breading;
• Vegetable oil for frying.

How to cook juicy and soft fried liver, pre-soaked in milk

Wash the liver thoroughly under running water. Remove all films and cut into portions, like chops. Lightly beat them with a special hammer, first placing them in a disposable bag so as not to splash the entire room.

Place all the chops in a saucepan and pour milk over them. How long to soak the liver in milk depends on its size and how busy you are. On average, this process takes from one to three hours. The longer the liver is in milk, the softer and tastier it will be. If you have time, then soak it for 2 hours, if not, at least for an hour.

During this time, the milk will change its natural color and become brown.

Mix flour, salt and pepper in a bowl. Other spices are not required here, because... they will interrupt the natural taste of the dish. Thoroughly roll each piece of liver in the resulting mixture.

Heat a small amount of vegetable oil in a frying pan and place the prepared liver chops into it. Fry over medium heat for 3-5 minutes on each side. The degree of readiness is determined by the golden brown crust.

Peel the onion, wash and cut into half rings or large cubes. Fry it in vegetable oil for a few minutes.

Place the fried liver pieces on the onion, cover and simmer over low heat for 15 minutes. If the dish starts to burn, add a little water.

Liver in milk, fried with onions is ready! Serve it on the table with boiled or fried potatoes and fresh vegetables, sprinkled with herbs. Bon appetit!

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Note to the owner:

• In this way, you can soak both pork and beef liver. Chicken does not need such processing, because... is soft and gentle in itself.
• Sometimes it can be very difficult to remove the film covering the liver. There is an easy way that will save you from long-term suffering. Pour boiling water over the liver for 1 minute, then quickly place it under running cold water. All films can be easily removed in a matter of seconds.
• If possible, fill the liver with new milk when the old one turns brownish. Then the finished dish will be even softer, more tender and juicier.
• Instead of flour, you can use breadcrumbs, then your chops will have a fried, crispy crust. But in this case, you should not stew, otherwise the liver will become saturated with moisture and become soft not only inside, but also outside.
• During stewing, you can add a few tablespoons of sour cream, then you will get liver in a sauce with a pleasant creamy taste.

Beef liver stewed in milk is a satisfying, but at the same time completely dietary dish. The liver has very little fat and a lot of vitamins - just a dream, not a product! Store-bought milk is also not at all fatty, 1.5%, 2.5%, 3.2% will do.

However, the dish turns out to be nutritious and very tasty, because the liver prepared in this way is tender and juicy! The secret of cooking is to quickly fry the pieces of liver over high heat, and then simmer in milk over low heat until fully cooked.

Choose any spices to your liking. This recipe uses all-purpose seasoning. But spices for meat, ground black and white pepper, coriander, nutmeg, and marjoram are also suitable.

Ingredients

• 350 g beef liver
• 1 onion
• 250 ml store-bought milk
• 3 tbsp. sunflower oil
• 1 bay leaf
• 1 tsp all-purpose seasoning
• 0.5 tsp (or to taste) salt

1. Peel the onion and cut it into quarters of rings. Place in a frying pan heated with refined sunflower oil.

2. Fry the onion until golden brown and place it in a separate bowl for a while.

3. Rinse the liver under cool water. Remove membranes and bile ducts (if present). Cut into pieces convenient for you - bars, cubes. Place in a heated oil pan.

4. Fry the liver over high heat until its color changes.

5. Place the previously fried onion on the liver. Stir.

6. Pour in pasteurized milk.

7. Simmer over low heat with the lid closed for 15 minutes. Then add salt, all-purpose seasoning or other spices, and bay leaf. Stir and simmer for another 5 minutes.

8. Soft, juicy, tasty liver is ready! Serve with fresh herbs (dill, parsley, cilantro).

This is a complete independent dish. But you can prepare a side dish - pasta, rice, buckwheat or other porridge, as well as potatoes in any form - boiled, baked, fried, mashed.