Elixirs of youth and longevity. Liver in sauce: a simple, economical and excellent dish

Ingredients:

chicken eggs - 3 pcs;
butter - 40 grams;
salt - 1/4 teaspoon;
ground black pepper - 1/4 teaspoon.

Tools:

whipping container - 1 pc;
whisk or fork - 1 pc;
frying pan with a thick bottom with a diameter of 20 cm - 1 pc.

French omelette recipe for 1 serving (150 grams)

Gently beat the eggs with a fork until smooth without foaming. If you beat them too much, the omelette will turn out to be lush, dense and not plastic.
Heat a frying pan over medium heat and add oil. As soon as the oil is completely liquid, pour the egg mass in an even layer. Fry over medium heat for 1-2 minutes.
When the base and edges are baked until golden brown, and the middle remains a little viscous, the dish is ready. We remove the fire. Sprinkle with salt and pepper.
We bend two edges to the center in the pan and let it stand for a while, but no more than 15 seconds. And fold it in half again so that it resembles a large waffle tube.
We shift it to a plate, serve it with brown bread and fresh herbs.

How to make an omelette with milk

Ingredients:

eggs - 4 pcs;
milk - 120 grams;
salt - 1/4 teaspoon;
butter - 40 grams.

Tools:

container with high sides - 1 pc;
whisk or fork - 1 pc;

Recipe for an omelette with milk for 2 servings (300 grams):

Take a bowl with high sides and carefully break all 4 eggs into it.
Add salt and start whisking with a whisk or fork until smooth. Eggs, beaten to a dense foam, will make the dish more fluffy.
Pour milk into egg mixture and stir.
Melt the butter in a hot frying pan and pour the resulting egg mass.
Fry on low heat for 5-7 minutes. Omelets tend to burn on thin-bottomed pans because the heat from the burner travels through the bottom too quickly and turns it into a burnt mush.
After the mass almost completely thickens around the edges, cover the pan with a lid and turn off the stove.
Let stand covered for another 15 minutes. During this time, it will completely thicken and finally cook, while not burning from below.
We lay out the dish on plates with a long plastic spatula and serve.

With milk

How to make an omelette with tomatoes

Ingredients:

eggs - 3 pcs;
milk - 100 grams;
tomato - 1 medium;
salt - 1/2 teaspoon;

Tools:

container for whipping with high sides - 1 pc;
whisk or fork - 1 pc;
board for cutting vegetables - 1 pc;
frying pan with a thick bottom with a diameter of 24 cm - 1 pc.

Recipe for an omelette with tomatoes for 2 servings (350 grams):

In a tall bowl, lightly beat the eggs with a whisk or fork.
Add milk to egg mixture.
On the board, the bow mode is thin half rings.
Pour the oil into a skillet heated over high heat. Add the chopped onion to the oil and fry until tender. yellow color no more than 1 minute. Add a small pinch of salt.
While the onion is frying, cut the tomato into medium-sized squares. When the onion is ready, put the tomatoes in the pan and mix them with the onion.
Immediately add the eggs mixed with milk, and shake the pan a little so that the mass is more evenly distributed along the bottom.
Add the remaining salt and pepper.
Reduce the heat to medium and fry for 5-7 minutes until the edges and base are set.
Completely remove the fire, cover with a lid and leave for another 10 minutes until completely baked.
We lay out the finished dish on plates.

How to cook an omelet with sausage

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
raw smoked sausage / salami - 100 grams;
salt - 1/2 teaspoon;
ground black pepper - 1/2 teaspoon;
olive / sunflower oil (deodorized, refined) - 1/2 tablespoon.

Tools:

whisk or fork - 1 piece;
board for cutting vegetables and sausages - 1 piece;

Sausage omelet recipe for 2 servings (400 grams):

Beat the eggs with a fork in a large bowl. If you don't feel like fiddling with whipping with a fork, then take a clean wide-mouthed milk bottle and carefully pour the eggs into it. Close the lid tightly and start shaking. 10 seconds is enough and the eggs are perfectly beaten.
Add milk to the bowl and whisk a little more.
Pour oil into a heated frying pan and add the onion.
While the onion is frying, cut the sausage thin straw. To prepare an omelette, it is better to use fragrant varieties of sausage. Boiled or boiled-smoked sausages are not suitable, they will give the dish a not very pleasant aroma.
Add the sausage to the onion and fry a little, no more than 10 seconds.
Pour the egg mixture into the skillet and spread evenly.
Add salt and pepper. If the selected sausage is salty, then the amount of salt can be reduced or not used at all.
Fry over medium heat for about 10 minutes until a dense fried crust forms.
We remove the fire and, without covering with a lid, let the dish stand for a while and reach readiness.
The finished dish is laid out on plates and served with fresh vegetables.

Omelet recipes with tomatoes and sausages can perfectly complement each other; just mix sausage and tomatoes when frying.

How to make spinach omelet

Ingredients:

eggs - 3 pieces;
milk - 100 grams;
fresh onion - 1 medium head;
spinach frozen / fresh - 50 grams;
salt - 1/2 teaspoon;
black pepper, ground - 1/2 teaspoon;
butter - 40 grams.

Tools:

container for whipping with high sides - 1 piece;
medium-sized saucepan - 1 piece;
whisk or fork - 1 piece;
frying pan with a thick bottom with a diameter of 24 cm - 1 piece.

Spinach omelet recipe for 2 servings (320 grams):

If using fresh spinach, start cooking with it. We wash the spinach well in running water, since during cultivation and storage, harmful substances and bacteria can get on spinach.
Put the spinach in a saucepan and cover with boiling water for 1 minute. Carefully drain the water and repeat the procedure. After removing excess moisture, lay the spinach leaves on a kitchen towel and allow to dry slightly.
Beat the eggs with a fork in a large bowl until smooth.
Add milk to the bowl with the eggs and beat a little more.
Cut the onion into thin half rings.
Put the oil in a heated frying pan and add the onion.
Fry the onion over high heat until tender golden brown, about half a minute and add a little salt.
While the onion is frying, chop the spinach and add to the onion in the pan. Saute spinach and onion for 1 minute more.
Pour the egg mixture into the skillet and spread it evenly, tossing lightly with the onion and spinach.
Add salt and pepper.
Fry over medium heat for about 5 minutes until the edges are set.
We remove the fire, cover the omelet with a lid and let it stand for a while and reach readiness.
We fold the finished dish in half and arrange on plates.

Omelet with spinach is very tasty and healthy. Spinach is high in antioxidants and folic acid. As they write in some publications, spinach is contraindicated for people suffering from urolithiasis due to the high content of oxalates in spinach.

Liver in sauce is considered by many to be the pinnacle of culinary art.

All because this dish has refined taste, and not everyone knows how to cook it. The reason is ignorance of the elementary rules that should be followed during the preparation of the liver.

That's why simple liver equates to delicacies if it is properly processed and prepared.

Liver in sauce - general principles of cooking

The sauce for the liver can be chosen at your discretion. As a result, the dish can have a savory tomato flavor or a delicate, creamy one. There are recipes with little tricks; after trying such dishes, it’s even impossible to immediately determine which product is their basis.

The liver is a rather delicate product, the preparation of which requires certain knowledge. Mastering them is quite simple, as a result, any dish with a liver will be a real work of culinary art.

The main rule is to choose only the freshest products. The liver should be fresh, without the slightest sign of spoilage. No need to be lazy to touch the product before buying and determine the degree of freshness by smell. The liver should be elastic and have a pleasant, milky smell.

First, we properly prepare the liver itself, then we supplement it with various ingredients that will be part of the sauces. It goes with many products. Therefore, dishes based on this offal can be very different. They should be cooked as often as possible, because the liver is a dietary product that includes many vitamins and minerals, it actively increases the level of hemoglobin in the blood.

You can cook chicken, turkey, pork and beef liver equally tasty. But for different types certain recipes may be applicable that will emphasize the taste of the product and fully reveal its properties.

The most successful options for cooking liver in sauce will be given below.

Chicken liver in vegetable sauce

Great recipe for cooking in summer season.

Ingredients

One large carrot;

Two small bell peppers or one large one, we take varieties of juicy and sweet peppers;

One hundred grams white cabbage;

Large bulb;

Three cloves of garlic;

A mixture of peppers;

Vegetable oil for frying liver and vegetables.

Cooking method

1. We wash the liver under running water in a colander. We let it flow.

2. Put the pan on moderate heat, pour in a little vegetable oil and wait until it warms up. Lay out each piece of liver separately. Fry on each side for 3-4 minutes, until a light brown tender crust forms on its surface. The liver inside should be raw, don't let that bother you.

3. When the liver is ready, remove it from the pan and put it on a separate plate. Salt and pepper a little on top.

4. Peel the carrots and cut into circles of about 3 mm. thick. If the carrot is thick, it can be cut in half lengthwise and cut into semicircles.

5. We also peel the onion, cut it into half rings of the same thickness as the carrot.

6. Cut the pepper in half, remove the stalk and seeds, rinse well. Cut the halves again lengthwise and cut the pepper into strips of about 5 mm. thick.

7. Cut the cabbage into squares of about 2x2 cm.

8. Cut the garlic into small strips.

9. Put a clean pan on the stove again, pour in a little vegetable oil. We wait until it warms up enough, and spread the carrots. Fry it for 5 minutes over medium heat, while stirring so as not to burn.

10. Put the onion to the carrot and sauté for another 3-4 minutes.

11. Spread the cabbage, mix everything, reduce the gas and simmer for 7-10 minutes. In the process, the vegetables will need to be mixed 2-3 times.

12. Then add Bell pepper, garlic, salt and a mixture of peppers, mix everything and cover with a lid. Simmer for about ten minutes over low heat.

13. Remove the lid and add about a glass of water. You can use low-fat chicken broth. Test for salt and pepper. Simmer for 15 minutes.

14. Then put the liver in the pan and mix everything. Uncovered, simmer over low heat for another 5 minutes. At the end, you can add parsley.

Beef liver in pomegranate juice sauce

An unusual combination of products in a liver delicacy.

Ingredients

Beef liver- 600 gr.;

Soy sauce - 50 gr.;

Pomegranate juice - 400 ml;

One leaf of lettuce for each serving;

Fresh parsley for garnish

Ground black pepper.

Cooking method

1. Cut the liver into steaks about 2 cm thick.

2. Put them in a bowl and pour soy sauce add pepper and stir. We leave for half an hour. Can be for longer.

3. Meanwhile, prepare the sauce. To do this, pour the sauce into a small container and put on low heat. Evaporate the juice until the volume becomes 2 times less. That is, the finished sauce should be about a glass. Its readiness can be determined using an ordinary tablespoon. If it becomes slightly viscous when draining from a spoon, then the sauce is ready. It does not need to add any seasonings, salt or sugar.

4. The sauce should cool completely, after which it will thicken even more.

5. We begin to fry the liver. Put the pan on the fire and add some olive oil. You can also use sunflower. The fire must be moderate. We spread the steaks in the pan, they should not be located close to each other. Fry for 3 minutes on each side. The inside of the steaks should be pink and soft.

6. Put a lettuce leaf on each plate, lay out the steak and pour sauce over it. Decorate with a parsley leaf.

Chicken liver in mushroom and cheese sauce

A dish with a refined and delicate taste.

Ingredients

Chicken liver- half a kilogram;

Champignons - 300 gr.;

one and a half processed cheese;

Half an onion;

Butter for frying;

2 cloves of garlic.

Cooking method

1. We wash the liver, cut it into separate parts, fry in butter until golden brown for about 3-4 minutes on each side. We lay out and slightly add. You can add some black pepper.

2. Heat up the pan with a small piece butter when it melts, we begin to fry the mushrooms. They should first be washed and cut into about 6 pieces each.

3. Fry the mushrooms until golden brown, add a little salt.

4. Peel the onion and cut into thin half rings. Spread to the mushrooms, mix and fry for another 3 minutes.

5. Pour 300 ml into the pan. water or broth. We are waiting for the sauce to boil.

6. Rub the curds on a coarse grater or cut into small cubes. Should choose soft varieties which melt easily. Add to mushroom and onion sauce. Cover with a lid and wait until they are completely melted. The sauce should be creamy. Salt. Add finely chopped garlic.

7. Spread the finished liver and simmer for another 5 minutes.

Pork liver in sour cream sauce

Original submission classic recipe.

Ingredients

pork liver- 300 gr.;

Mayonnaise - half a glass;

Sour cream - a glass;

A little flour for rolling the liver;

Medium bulb;

fresh parsley;

Black pepper.

Cooking method

1. We wash the liver and cut it into pieces about the size of a finger.

2. Mix with mayonnaise, add black pepper and leave to marinate for about half an hour.

3. Cut the onion into half rings.

4. We heat the pan and pour a small amount of sunflower oil.

5. Fry the onion until golden brown.

6. In another pan, we begin to fry the liver. Pour a little flour into a flat plate. Heat a frying pan over medium heat, add oil for frying. When it warms up, roll each piece of liver in flour and put it in a frying pan. Fry on each side for 2-3 minutes.

7. Put the finished liver to the onion, add sour cream. Mix everything and simmer over medium heat for 5-7 minutes. The liver in the marinade is tender, and the sauce has creamy consistency. At the end, add the right amount of salt, pepper and chopped parsley.

Liver chops in cream and mushroom sauce

Can be served as an appetizer.

Ingredients

Chicken liver - half a kilogram;

Egg - 1;

Mayonnaise - a teaspoon;

Soy sauce - 30 ml;

Cooking cream fatty - a glass;

Champignons - 100 gr.;

Butter and sunflower oil for frying;

Black pepper.

Cooking method

1. We wash the liver, add a little salt and pepper. Lightly beat with a hammer. The liver pieces should keep their shape.

2. Beat the egg together with a teaspoon of mayonnaise and 50 ml. water, lightly salt.

3. Pour into the pan sunflower oil, heat it up well. When the pan is hot, start frying the chops over medium heat. To do this, first roll each piece of liver on both sides in flour, then dip in an egg and put it in a frying pan. Fry for 5 minutes on each side.

4. We begin to prepare the sauce. Wash mushrooms and finely chop. We heat the pan with butter, fry the mushrooms for 5 minutes, add salt and pepper. Pour cream with soy sauce into the pan and simmer for another 5 minutes over low heat.

5. The sauce must be completely cool before serving. We generously pour them over the chops. Best served on lettuce leaves.

Chicken liver in fresh tomato and basil sauce

spicy summer dish, tasty and very useful.

Ingredients

Liver - 400 gr.;

fresh tomatoes- 3 large;

Nice bunch of basil

A little fresh red pepper;

Dried paprika;

Small bulb;

3-4 cloves of garlic;

Olive oil for frying;

Half a tablespoon of sugar.

Cooking method

1. Fry the liver for olive oil 3 minutes on each side. Salt a little at the end. Set the liver aside.

2. My tomatoes. Pour water into a saucepan and wait for it to boil. Then dip the tomatoes in boiling water for a few seconds. We take the skin off them. You can pre-cut incisions so that it comes off faster.

3. Cut the onion into half rings. Fry until golden brown. First, cut the tomatoes in half, then in slices half a centimeter thick. We spread the chopped tomatoes to the onion, which is still fried. Add chopped garlic and finely chopped piece to them. hot pepper.

4. Add a little water, about half a glass. Salt to taste.

5. We wash the basil under running water, chop it rather coarsely and add it to the sauce.

6. Season everything with paprika, pour sugar and mix everything.

7. Put the liver to the sauce, simmer for about five minutes. You can add finely chopped parsley if you like.

Pork liver in onion sauce

savory dish with a French accent.

Ingredients

Pork liver - 300 gr.;

Chicken bouillon(possible from a cube) - a glass;

Large bulb;

Red pepper;

Butter for frying;

hard cheese, better - parmesan - 100 gr.;

A little flour.

Cooking method

1. Cut the liver into slices about the size of a little finger.

2. We heat the pan, melt a piece of butter. It should not be too much in the pan.

3. Roll each piece of liver in flour and fry everything on each side for 3-4 minutes. Salt and sprinkle at the end a small amount red pepper. It will take about 1/5 teaspoon.

4. In another pan, start frying the onion in butter. First, it should be cut into thin half rings. We pass until it becomes soft.

5. Pour the broth into the pan and simmer until the onion is fully cooked. The process will take about 10 minutes. The excess liquid will evaporate, the sauce will acquire the desired consistency.

6. Put the liver in bowls, pour over the sauce.

7. Rub the cheese on a fine grater.

8. Generously sprinkle the liver with sauce on them.

9. Put the bowls in the microwave for 2-3 minutes to melt the cheese.

10. Serve directly in bowls.

1. You can not salt the liver at the beginning of cooking. Only possible at the end of the roast.

2. Fry it should be on low heat, the pan should not be very hot.

3. The marinade will make the liver softer, but salt should not be added to it.

4. The liver is better undercooked than overdry.

5. So that the liver is soft and fragrant, when roasted for vegetable oil In the process of cooking, put a small piece of butter in the pan.

6. Always wash the liver before cooking, otherwise it will be bitter.

If you stick to these simple rules, the liver will never turn out hard and dry.

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To cook Solyanka with trout dumplings, you need...

AT cold water put the backbone of the trout and put on fire. When it boils, remove the foam and cook for 5-7 minutes over medium heat. Take the spine out and let it cool.

Cut the potatoes into medium cubes and put to boil in fish broth. After 10 minutes, add diced carrots and 1 onion. After another 10 minutes, add finely chopped pickles. Separate bones from boiled fish.

Onion (1 pc.) Cut into small cubes and browned in vegetable oil. Add browned onions, 1 egg, 2 tsp to the fish. semolina and a piece of loaf soaked in water, after squeezing it out. Salt, pepper. Mix. From the resulting mass, make small quenelles and add to the broth.

Salt the hodgepodge, add ground pepper, lemon slices. Boil for another 5 minutes, add greens and let stand for a while. Take the lemon out of the pan.

Ingredients:

Chicken fillet
Ground black pepper

How much to fry chicken fillet

How to fry chicken fillet in pieces step by step instructions with a photo:

Step 1

For work, we need 1 chicken fillet, sunflower oil (2 tablespoons), salt and black pepper, a knife, a kitchen board, a frying pan.

We will need:

Bowl
Pan
Board kitchen

Ingredients:

Chicken fillet
Refined sunflower oil
Ground black pepper
soy sauce

How and how much to fry chicken fillet in a pan

There are not so many nutritious and at the same time affordable products today, but chicken fillet can still be considered as such. Dishes from this product almost always turn out to be low-calorie, even if you fry it in a pan. Chicken breast cooks very quickly, especially if cut into small pieces. Therefore, many housewives are interested in how much to fry chicken in a pan.

How long to fry chicken fillet

It is important to know how many minutes to fry the chicken fillet pieces, as it is easy enough to overdry. This part of the chicken is considered the driest, so you can easily “recook” it in a pan. If the fillet is cut into small pieces, then over medium heat golden crust formed in 5-7 minutes, no more. It is enough to mix a couple of times, and the fillet is ready.

How to fry chicken fillet

Before frying chicken fillet, it must be marinated for at least half an hour. Marinade from wine, soy sauce, lemon juice, kefir and so on, will make the fillet more juicy. But you can just rub it with salt and black pepper, in which case it is especially important to keep track of how long to fry chicken breast. There are no recommendations on how to marinate the fillet correctly and how much - this is a matter of taste, but you definitely don’t need to keep it for a day, as it can deteriorate.

How to fry a whole chicken fillet step by step instructions with a photo:

Step 1

For work, we need 1 chicken fillet, soy sauce - 2 tbsp. l., honey - 1 tbsp. l., sunflower oil - 3 tbsp. l., ground black pepper - 0.25 tsp., bowl, knife, kitchen board, frying pan.

Step 3

In a bowl, combine soy sauce, honey, pepper, sunflower oil (1 tablespoon). Marinate the fillet in this mixture for 30 minutes.