Turned turbine turbine liver with bow. Fried turkey liver with bow and sour cream
Turkey liver fried with bow and sour cream in a frying pan. The dish is easy to prepare and not long. In general, turkey liver is very easy to handle, and it turns out the liver is always soft, moreover, the liver, like turkey meat, is very useful.
To prepare this dish: 500-700 grams of turkey liver, 1 small bulb, 1 bay leaf, 4-6 tablespoons sour cream (mayonnaise or fatty cream), vegetable oil or fat for frying, salt, optional - ground pepper, 1-3 clove of garlic, dill greens (parsley, basilica, cilantro), green Luc. Turkey liver
my and cut into pieces. On medium heat heated oil or fat in the pan, spread the liver there. Pre-salt liver - no more than 1 teaspoon salt (without a slide). Once the liver will pop up all the water,
onions cut half rings (cubes), garlic shred
add to the liver,
mix and fry all together.
Then add sour cream, pour 150-200 ml of hot boiled water,
mix, let it boil 5-7 minutes, after which we dress to taste, pepper, add a bay leaf, pre-washed and finely chopped, green onions and dill greens,
Diversity family Menu - Practically eternal theme in which there is a separate chapter on the preparation of sub-products from the bird. Thinking over how to fry a delicious turkey liver in a pan, it is useful to familiarize yourself with our post on this issue and find out the lot of interesting things. So, if this treats to reap for just a couple of minutes, it will become tougher shoe sole, but if you remove it from the fire too early, it will be damp.
Turkey Liver: Delicious Freshness
We will try to fully answer the question how much fry turkey liver on home frying panSo that it turns out to be tender, moderately roasted and become the most useful as possible.
But if you choose an initially non-excessive product, no culinary tricks will help - the dish will still remain inedible. So, first of all, attention should be paid to the choice of raw materials, that is, the liver turkey.
So, how to choose a product for cooking on fire? Perfect option - Purchase fresh liver, leaving frozen on the store shelf. To find it, you need to go to the nearest market.
Turkish liver is not stored for long - just a few hours, so most often this sub-product is sold chilled. This option is also suitable, but you need to take a liver uniform dark red shade. Any spots are excluded!
To make sure that the liver is fresh, it needs to touch. To the touch, it should be smooth and spring, in no case - not slippery. Another indicator of freshness is the smell.
As you know, all ingenious is always very simple. It is for such a principle that the liver turkey must be prepared - simple and tasteful.
Fiercker from liver turkey with carrots
Ingredients
- Turkey liver - 800 g + -
- - 1 PC. large + -
- — 2 middle cornestod + -
- - 3-4 tbsp. + -
- - 1/2 C.L. + -
- - taste + -
How to fry turkey liver in a frying pan
From the goose liver, the French are preparing a famous Foie Gras dish, and from the turkey it turns out a delicious fragrant edger. We will need the budget products, minimum of time and culinary skills.
- The liver is placed in a deep container, pour water, we leave for 10-15 minutes, and then rinse well.
- We obscure the bulb and root crops, cut thin circles.
- Butter pour into a frying pan and put chopped vegetables there, pass about 15 minutes to half-year.
- Having placing vegetable roasted on a plate, we will go biscuit.
- It is divided into portion pieces of somewhere 5x5 cm and put on the same pan, lulb oil.
- Next - frying on strong fire with frequent stirring. Cooking time - 5 minutes.
- Hepatic pieces as a result will be cut down and start sourcing appetizing aroma. How much to fry the turkey liver in a pan, we define, breaking one of the preparing pieces. If there is no blood inside - it means ready!
- At the end, we add to them passable vegetables, putting on them, slow the fire and under the lid after another 10 minutes for softening vegetables.
Most delicious garnish To such a treat - Potato puree. True, it is not necessary to get involved in such a treat, because in 100 g of turkey liver - almost 300 kcal, and in fried form - and more. But it's delicious! ..
Liver fried homemade in sour cream
Gentle sour cream notes in this home treat - Very by the way. A pair of spoons is not too fat fermented milk product Make it even more spicy and tasty.
Ingredients
- Liver Turkey - 500 g
- Bulb - 1 pc.
- Sour cream (15%) - 3 tbsp.
- Sunflower oil - 2 tbsp.
- Ground black pepper - 1/3 tsp.
- Salt to taste.
How to tasty fry liver in sour cream at home
- The washed product is divided into pieces, salt, season with pepper and leave for 10 minutes, but for now we can apply the rings of the leaf.
- When the oil on the bottom of the pan will begin to shoot slightly, put into it hepatic pieces and fry 2-3 minutes on the fire of medium intensity.
- Then put onions and fry for another 5 minutes.
Those who are not very "friendly" with sour cream, can not add it. If the liver spare enough, and the onions became soft, you can spread the treat on the dish.
Sour cream in roaster is needed to give it a gentle, slightly acidic taste and flavor of cream. In it, the sub-product is slightly driven by, covering, just 5-10 minutes. At the end, you can add chopped greens of dill - the fragrance will be indescribable! ..
Satisfying dinner required products - Not a problem even for not the most experienced hostess. Remembering how and how much to fry the turkey liver on your favorite pan, you can cover a luxurious table for which you can even invite guests for which you can even invite guests. An easy-to-look product in skillful hands is easy to turn into an exquisite delicacy ...
From the turkey liver, the fragrant and gentle pate, which is perfectly combined with fresh greens and vegetables, can also be used as a filling for pancakes and tartlets, prepare toasting to toasts and sandwiches.
Ingredients:500 g of turkey liver
150 ml cream
100 g of butter
2 major bulbs
1 tbsp. Spoon brandy
1 tbsp. Spoon of vegetable oil
Salt to taste
Pepper on taste
How to cook the turkey liver pate:
Preheat vegetable oil in a pan, add half the cream to it, stir and fry on the mixture of the onions cut on the rings.
When the bow reaches a translucent state, attach to it treated turkey liver and fry it on medium heat for 5 minutes.
After that, pour cognac in the dish, mix and extinguish the liver a couple more minutes. The noble drink will give a pate an extraordinary fragrance and improve its taste.
Having touched the liver with brandy, salt and stick it, pour cream and stir well. When cream is boiled, turn off the fire and leave the contents of the frying pan cooled at room temperature.
Having a cooled liver with a blender, then decompose according to the forms. The remaining butter is melt in the water bath and pour them the liver pate.
When the oil cools, remove forms with a refrigerator for 2 hours, after that it can be eaten.
Turkey turkey liver
A pleasant taste is distinguished by stewed turkey liver, it can be served with potato mashed potatoes, pasta, boiled rice or buckwheat, fresh vegetable salad.
Ingredients:500 g of turkey liver
2 Lukovitsy
2 tbsp. Spoons sour cream
2-3 black pepper peas
2 laurel sheets
Salt to taste
2 cloves garlic
2 twigs Petrushki
2 tbsp. Spoons of vegetable oil
How to cook stewed liver Turkey:
Heat vegetable oil in a deep saucepan and fry on it chopped into small pieces of turkey liver for 2-3 minutes.
After that, attach to the bird's sub-products cut by thin half rings onions. When it becomes mild, put in a dish sour cream, stirre and let it boil.
Then salute the liver, season it with a laurel sheet, black pepper peas, crushed garlic and chopped by the greenery of parsley.
Now cover the saucepan with a lid and cook the dish on weak fire is another 5-7 minutes.
The turkey liver is different from the usual chicken in both the structure and in taste. It is more dense and elastic, while tender and juicy, absolutely not patched, has a specific, more rich taste. It is preparing quickly, so it is not worth it to expose too long thermal processing.
Do you know that: 1. Turkey liver is a unique product, its use does not change the level of insulin and blood glucose. 2. The liver contains a large number of tryptophan, the deficit of which leads to depression, and sufficiency reduces stressfulness, normalizes sleep, cures food disorders.
In today's recipe, I will tell you how to cook turkey liver to be soft and juicy. First, we roast the onions and sub-products in the pan, and then extinguish in sour cream. Turkey liver will succeed in gentle, and sauce is thick and homogeneous. Serve to the table is best with pasta, potato puree or buckwheat.
Total cooking time: 35 minutes
Cooking time: 30 minutes
Output: 4 servings
Ingredients
- turkey liver - 500 g
- lok big onions - 2 pcs.
- 20% sour cream - 100 g
- water - 100 ml
- creamy oil - 30 g
- vegetable oil - 2 tbsp. l.
- wheat flour - 2 tbsp. l.
- salt and pepper - to taste
- petrushka - 1/4 Pouches.
Cooking
We prepare liver: rinse well cold water, remove all films and bile, if available. Cut into small pieces of 2 cm in size, one bite.
In a wide frying pan heating the creamy and sunflower oil - If both kinds mix, then the dish will acquire a special, sweet taste. While the oil is heated, clean and cut the onion to the cube. Luke can not regret, the liver loves him very much.
Sucking onions in the pan and fry until golden color. Since there is a lot of onions, it will first soften and only after that it will become rumbling. Patiently waiting for this moment. If you put the liver ahead of time, it will begin to stew in onion juice, and not to roast.
Then the fire is increasing and spread the liver in the pan, collapsed in flour. Sub-products must lie in one layer, so chief pan is large.
On strong fire, fry the liver from all sides. It should be less than 5-7 minutes. Do not overcover the liver, it should only be twisted, become golden, but remain raw inside.
Lay out sour cream in a deep plate, add 100 ml of water, mix and pour content in our almost ready dish. Carefully interfere, add salt to taste.
Cover the lid, reducing the fire to the minimum and the pastry 20 minutes, until complete readiness. In the process, we mix a couple of times so that nothing has burned. If necessary, you can add more water. At the very end, sprinkled with black ground pepper and chopped parsley, mix and remove from the fire.
Indyushina Liver B. sour cream sauce Ready. We are in warm form, with any garnish to choose from: pasta, mashed potatoes, porridge, vegetable cutting. Bon Appetit!
Do you like liver dishes? Most likely yes, because it is impossible not to enjoy this tasty and useful product. Do you know what nutritionists offer to replace fatty pork meat and not only it? Right, dietary meat Turkey, including her liver. This rarely meet when high nutritional and small calorie are combined in one product. This is especially suitable for such a product as turkey liver, the recipes of which we will master.
Recipe number 1: Cooking turkey liver with onions
It would be possible to talk a lot about useful properties this productBut you probably know a lot, so they immediately begin from the fastest and simple recipe.
We need: Half turkey liver kilograms, three bulbs, three tablespoons sour cream, vegetable oil, pepper, salt.
We whip with the egg with salt, add sour cream and mustard, mix thoroughly. Suck the flour and until uniformity, we stir the dough for the klyar. You can add a little milk so that it is not too thick. We mix a little greens, finely chopped. We beat off the liver, but not very strong, season and salt, and lay it on the dough and put it on a frying pan, preheated with vegetable butter. Fry liver under the lid until readiness - three or four minutes on each side.