Why soak the liver in milk What and how long can you soak pork, beef and chicken liver before cooking How long should you soak pork, beef and chicken liver in milk tips

Among the majority of inexpensive, tasty and at the same time unusual and original dishes, you can most often find such an ingredient as liver. Chicken liver in milk is an ideal addition to most side dishes, and this appetizer is especially good when combined with mashed potatoes, pasta, homemade noodles and stewed vegetables.

“Your Cook” is happy to share several versions of this simple masterpiece, which will be especially appreciated by budget-conscious cooks.

Chicken liver in milk in a slow cooker

Thanks to the use of technology, the dish is prepared simply and quickly. There is no need to soak this offal.

Ingredients:

• 0.5 kg of liver,
• 1 tbsp. milk,
• large onion,
• 10 g butter,
• salt, pepper and a little nutmeg.

Cooking steps:

1. Rinse the offal in running water, dry it, remove excess fat, and then cut each piece into halves.
2. Cut the peeled onion into small cubes.
3. Place oil in the multicooker bowl and select the “Frying” mode, but if there is no such program, then “Baking” will also work. Add the onion and fry it until golden brown, stirring. Usually this process takes about 10 minutes.
4. Place the liver, pour in the milk and add salt, pepper and nutmeg. After boiling, close the lid and select the “Steam” mode. Cooking time: 15 minutes. As a result, the liquid should evaporate and only a thick sauce remains.

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.

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.

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 stewed in milk gravy with spices

Ingredients

• Cow's milk - 1 glass;
• Vegetable oil - for frying;
• Chicken liver – 500 g;
• Onions – 2 pcs.;
• Dried basil - a pinch;
• Thyme - a pinch;
• Salt - to taste;
• Bay leaf - to taste;
• Black peppercorns – 0.5 tsp.

How to make delicious chicken liver in milk dressing at home

• We sort the chicken liver, remove veins, bloody clots and lumps, and rinse thoroughly in cold water.
• Place the liver in a bowl of ice water and forget about it for half an hour.
• Meanwhile, peel the onion, cut it into two halves, and then chop it. Our chef will tell and show you how to do this quickly and without tears.

• Heat a frying pan by pouring a little sunflower oil into it. Place the onion in it and fry quickly until transparent.
• Pour the spices and spices into the frying pan, except for the bay leaf, then simmer the onion a little more under the lid until it becomes well soft.
• Remove the liver, soaked from bitterness, from the bowl and cut it as we like.
• We put it in a frying pan, where we fry the giblets together with the onion for a minute on each side so that the liver is slightly browned.
• Pour milk into the pan, add bay leaf and black peppercorns.

• Cover with a lid and simmer over low heat until fully cooked until you get an appetizing gravy.

This dish is incredibly tasty and will appeal even to those who are not fans of internal organs and generally avoid such cuisine.

Do I need to soak beef, pork, or chicken liver before cooking?

This procedure is optional if you are confident in the quality of the product. If you are in doubt and purchased an offal from an unknown seller, then soaking is a mandatory procedure. Chicken and goose liver are very rarely soaked, as they are quite soft and can be cooked straight from the package.

Soaking options:

• In water with spices. This option is more suitable for pork liver, as it allows you to remove extraneous flavors and saturate the product with the aromas of herbs and spices.
• In milk. Usually beef liver is soaked in it. This is necessary in order to remove the characteristic bitter taste and make the product soft. After all, beef liver is quite tough.

Do I need to soak beef, pork, or chicken liver before cooking?

Liver in milk royally

The trick of this recipe is the edible “lid”.

Ingredients:

• 700 g liver,
• 150 g puff pastry,
• 3 eggs,
• 2 tbsp. milk,
• a pair of onions,
• flour,
• salt and pepper.

Preparation:

1. Prepare the offal by removing the films and soaking it in milk for half an hour.
2. Cut it into pieces and then dip it in an egg beaten with salt and pepper. After this, roll thoroughly in flour on all sides. Place the pieces in a frying pan, where you need to preheat the oil thoroughly, and fry on each side for 2 minutes.
3. Cut the peeled onion into half rings. Take a pot and layer the liver and onions, adding salt and pepper. Finally, pour in the milk.
4. To prepare an edible “lid”, you need to roll out the dough and place it on top of the neck, the edges of which are brushed with the remaining egg. Seal the edges and brush with egg wash to give the pastry a golden brown color. Place the pot in the oven and bake at 180 degrees for 40 minutes.

All the recipes presented will allow you to quickly and effortlessly prepare a delicious dish. Knowing how to soak the ingredient correctly, you can prepare the offal for other dishes. Cook with pleasure!

How else can you cook chicken liver with milk?

When you have fresh and ripe vegetables in the house, you can make an amazing dish - liver casserole.

• To do this, simply soak the offal as required, then quickly fry it in oil, and then place it in a baking dish in the following order: at the bottom - mugs of new potatoes, then - milk carrots, then - the liver itself, and at the top - onion rings.
• Pour half a glass of milk into the mold and place in a preheated oven for about 35-40 minutes.

This chicken liver in milk is an excellent hearty dish that you can feed your household for lunch.

People enjoy eating offal. Liver is held in high esteem - chicken, beef or pork. Main courses, snacks and many other treats are prepared from this product. But how can you learn to cook the perfect liver so that it turns out soft, tender and not bitter? This will be discussed in our article. You will also learn how long to soak the liver in milk.

Beef liver baked in milk

Ingredients:

Beef liver baked in milk is a culinary masterpiece. And these are not loud words, but really so. I have never eaten a more tender and tasty dish. The common phrase “melts in your mouth” fits perfectly in this case. The recipe is simple to the point of disgrace, but it’s not for nothing that they say that everything ingenious is simple. This was the first time I cooked this way and this is the only way I will do it from now on. Try it and see for yourself.

Step 1:

To prepare beef liver in milk, you will need the following ingredients: beef liver, milk, onions, refined sunflower oil, egg, flour, salt and ground black pepper.

Step 2:

Wash the beef liver, remove the film and remove the ducts. Cut into plates 1-1.5 centimeters wide.

Step 3:

Break the egg into a deep plate.

Step 4:

Beat the egg as if you were making an omelette.

Step 5:

Roll beef liver in beaten egg.

Step 6:

Transfer to a plate with flour and roll in flour.

Step 7:

Place the liver in the egg and flour in a hot frying pan with sunflower oil.

Step 8:

Quickly fry the liver on both sides for 3-4 minutes. It should remain half-baked inside.

Step 9:

Peel the onions, wash them and cut them into half rings.

Step 10:

Place the chopped onion in a frying pan and pour in sunflower oil.

Step 11:

Lightly fry the onion over low heat for 5-6 minutes.

Step 12:

Place the fried beef liver in a heat-resistant dish. Salt and pepper to taste.

Step 13:

Place fried onions on the liver.

Step 14:

Pour milk over the liver and onions.

Step 15:

The dish is ready for baking.

Step 16:

Cover the pan with the liver with foil and place in the oven, preheated to 175-180 degrees C.

Step 17:

In 30 minutes the dish will be ready.

Step 18:

Serve beef liver baked in milk with vegetables or mashed potatoes.

Step 19:

Beef liver baked in milk is ready. Very tasty and healthy. Bon appetit!

Source:

Step-by-step recipe with photos

Chicken liver in milk turns out incredibly tender and juicy, with a creamy taste. Even children will not refuse this dish - they prefer to soak the remaining sauce with bread crumbs.

It is prepared literally in 10-15 minutes - there is no need to simmer the liver longer, as it begins to taste bitter during prolonged heat treatment.

Fresh dill, green onions, and, if desired, parsley will help highlight the taste of both the dish and the sauce. Milk can be used at any fat content, but since the liver itself is a fatty by-product, and the recipe also contains vegetable oil, it is better to purchase 0.5% cow's milk.

A very important rule - you need to simmer the contents of the container at minimum heat so that the milk foam does not spill over the edges of the container! If the offal is not from poultry, but from production, be sure to soak it in water for at least half an hour before cooking. Along with the blood, which creates a cloudy foam, a significant amount of antibiotics that are fed to birds in production will also dissolve in the water.

So, prepare the necessary ingredients and let's start cooking!

Rinse the chicken liver thoroughly in water, remove the bile ducts and films. Pour vegetable oil into a cauldron or saucepan with high sides. Warm it up by placing the container on the stove. Place the washed liver and fry for about 2-3 minutes on one side, covering the container with a lid.

Turn over to the other side and fry for the same amount of time.

After this, pour in the milk, salt and pepper the dish. Reduce heat to low after the liquid boils and simmer the chicken liver in milk for about 7-8 minutes.

A couple of minutes before the dish is ready, rinse and chop fresh herbs, pour into a container.

When the dish is ready, foam will appear on its surface. It is best to remove it with a slotted spoon or a tablespoon if you serve stewed offal with sauce.

Place the chicken liver in deep plates, serve it to the table along with the sauce and bread and croutons.

Have a nice day!

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they expand 6–10 times. That is, if the recipe calls for adding 300 grams of fresh mushrooms to a dish, then the dry equivalent will be 50 grams.

How to soak dry workpiece?

1. Pour the mushrooms into a clean container, add water and rub thoroughly with your hands. Drain the liquid.
2. Pour water over the mushrooms in a ratio of 1 to 10. Leave for 1–8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can warm it up slightly.

How long should you soak mushrooms for soup?

A tasty broth is of great importance for soup. When dried mushrooms are soaked, they release most of the nutrients and flavor into the water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then fill them with water 2 times. The first time - for 30 minutes to rinse thoroughly.

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How long does it take to soak before cooking the soup?

• Minimum – 2 hours.
• Maximum – 8 hours.

Woody Chinese mushrooms, which are sold in briquettes, take longer to soak than others. You can absolutely safely leave them in water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10–15 minutes.

How long should you soak mushrooms for frying?

Dried mushrooms are also soaked before frying.

But in this case it is important not to overexpose them in water.

After what time should you start frying? The correct answer is in 2–3 hours. After this time, the mushrooms should be thoroughly rubbed with your hands, rinsed with running water and drained in a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend using full-fat milk instead of water. How tasty and juicy boletus mushrooms are! The soaking process takes the same amount of time. Beforehand, the mushrooms are thoroughly washed and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry preparations, then it is correct to focus on appearance. Have the mushrooms swelled, gained fullness, become soft? It's time to start cooking!

Cooking liver in sour cream

We prepare the liver for cooking by clearing it of films. To simplify the process as much as possible, you can pour boiling water over the product, then the film will separate without problems. Next, cut the liver into slices and place in a heated frying pan. It should be simmered with constant stirring to prevent the food from burning, until the liquid has completely evaporated. Then add vegetable oil, garlic, onion, dill and all the spices (do not add salt and pepper yet). Fry all ingredients for five minutes. Of course, if you are not a fan of spices, then you can exclude them from the recipe. Then add one hundred milliliters of water, bring to a boil and cover with a lid.

You need to simmer for at least ten minutes, after which sour cream, salt and pepper are added to the liver. Dissolve flour in half a glass of water. But this must be done so that there are no lumps. The resulting solution is injected into the liver. Next, cook over very low heat, stirring constantly, until the gravy thickens. The dish should sit for about fifteen minutes, after which it can be served. The whole family will love this soft beef liver. Moreover, it is incredibly useful.

slow cooker recipe

For those housewives who own a multicooker, we would like to offer a recipe for cooking liver using it.

Ingredients:

1. One onion.
2. One carrot.
3. 0.6 kilograms of liver.
4. Three tablespoons of vegetable oil (tablespoons).
5. Flour.
6. Pepper, salt.

For sour cream sauce, take:

1. ½ teaspoon mustard.
2. Four tablespoons of sour cream (tablespoons).
3. Clove of garlic.
4. ½ teaspoon each of dry parsley and dill.
5. A glass of cream or milk.
6. Pepper, salt.

The onion must be peeled and cut into half rings. Grate the carrots on a grater (preferably a coarse one). We wash the liver, remove films and cut into small pieces. Mix the flour with salt and pepper, then roll the liver in the mixture.

Pour oil into the multicooker bowl and select the “Baking” mode. At the same time, we set the cooking time to forty minutes. You need to warm up the multicooker for a couple of minutes and only then put the liver in the heated oil. Cook it for ten minutes and don’t forget to stir. Then add carrots and onions and mix. After another ten minutes, pour in the sour cream sauce and continue cooking (continue stirring). After the program is completed, turn off the heating and close the lid. The finished dish should sit for about five minutes.

To prepare, you need to mix sour cream with garlic, passed through a press, mustard, herbs, salt and pepper. And then add cream or milk and mix. The sauce is ready.

With garlic

Liver in milk, the recipe for which is very simple and quick, acquires a rich aroma and pungent taste due to the garlic cloves used. To maintain softness and juiciness, the offal is initially fried at maximum heat, then simmered over low heat under a closed lid. In this case, the volume of herbs and garlic must be adjusted at your discretion.

What ingredients will you need?

List of required products:

• spinach leaves - a bunch;
• onion – 75 g;
• vegetable oil – 45 ml;
• milk – 400 ml;
• carrots – 75 g;
• liver – 400 g;
• spicy spices - a pinch;
• salt - a pinch;
• ground black pepper - a pinch;
• garlic cloves – 3 pcs.

Step-by-step cooking process

Step-by-step cooking process:

1. Pre-wash the liver, peel and cut into pieces. Transfer the prepared offal into milk for soaking for 60 minutes.
2. After the specified period of time, transfer the liver pieces into a saucepan with hot vegetable oil. Fry the pieces for 5 minutes.
3. Cut the carrots and onions into slices and half rings, respectively.

4. Place the chopped vegetables in a saucepan with the liver. Simmer the mixture on low heat for 15 minutes.
5. After the allotted period of time, add salt, pepper and herbs to the ingredients.
6. In 2 min. Before the end of cooking, add chopped garlic cloves to the saucepan.
7. Remove the saucepan from the stove, adding spinach leaves to the contents. Cover the pan with a lid and set aside for 1 minute.

Serving rules, decoration

The liver is served hot with spinach, garlic and vegetables. Sour cream or ketchup is suitable as a sauce.

Recipe 7. Liver in milk Berlin style

Ingredients

half a kilogram of beef liver;

half a liter of milk;

four apples;

three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.

2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.

3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.

4. Place the apple slices in a frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.

6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.

• To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.
• When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.
• To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.
• It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.

Chicken liver in milk is essentially liver stewed in béchamel sauce. Milk, combined with butter and flour, thickens during stewing and turns into very. Usually bechamel sauce is prepared in a separate bowl, but in this recipe I suggest preparing the sauce in the same pan as the liver itself. This greatly simplifies the cooking process and reduces the amount of dishes that need to be washed after cooking))) In general, the most difficult thing in preparing this dish is to wash and clean the liver so that it does not become bitter in the future. The cooking process itself takes a minimum of time and effort.

How to properly boil mushrooms for freezing

There are also those that need to be pre-soaked. Be sure to wash it well, you can use a brush.

You need to boil them as follows:

• Thoroughly clean from dust and other dirt;
• Cut off the bottom;
• Thoroughly rinse the gifts of nature;
• Cut large mushrooms into pieces and place in a metal or enamel container. Small ones can be left in their original form.
• Fill the container so that the mushrooms float freely in it.
• Place the container to heat, wait for the liquid to boil and boil for 20 minutes, depending on the variety, if the mushrooms are bitter, then increase to 40 minutes;
• Stir occasionally, do not allow the contents to stick to the bottom;
• If desired, you can add salt before removing the dish. The same can be done during subsequent preparation of the dish;
• Transfer the boiled products to a sieve to drain excess liquid.

Dried

1. Rinse the mushrooms with running water, place in a container and add 1.5 cups of water.

2. Soaking depends on the degree of dryness - from 1 to 5 hours.

3. Transfer the product into a container and add the water in which they were soaked.

4. Let the liquid boil and cook for another 25 minutes.

Fresh

This method will help determine the presence of poisonous mushrooms among edible ones in a pan. During cooking, you need to lower the peeled onion; if it turns blue, it means there are poisonous mushrooms in the pan.

Readiness is determined quite simply: cooked mushrooms float to the surface, while raw mushrooms remain at the bottom.

Frozen

1. Before boiling, shake the frozen product a little in the bag, then defrost using any of the following methods. This can be done on a shelf in the refrigerator, or you can leave the mushrooms to defrost at room temperature or put them in warm water. A microwave oven is suitable for quick defrosting.

2. Boil the liquid at the rate of one glass of water per glass of frozen mushrooms, add salt with a pinch of salt.

3. If necessary, cut the mushrooms into smaller pieces if they are large in the pack. Place them in water.

4. Boil honey mushrooms, chanterelles and champignons for a quarter of an hour.

5. For frozen store-bought products, increase the time to 25 minutes.

6. Mushrooms that are frozen independently without pre-cooking should be boiled for about half an hour.

It is recommended to slightly dry the prepared product, package it in plastic bags or place it in containers, and then put it in the freezer. Plastic containers are also useful for these purposes.

The same amount of time will be required to cook boletus mushrooms.

1. Mushrooms are cleaned from the bottom of the cap.

2. Wash under running water to remove dust and dirt.

3. Place in an enamel bowl, which is filled with water so that the mushrooms move freely in it.

4. After waiting for it to boil, boil the product for 20-60 minutes, depending on the type of mushroom. Make sure that the contents do not stick to the walls or bottom of the pan.

5. At the end of cooking, you can add salt and spices, or do this during the subsequent cooking stage.

1. Before proceeding to cooking, the product is thoroughly cleaned, rinsed and prepared for further processing.

2. It is recommended to fill them with milk or cool water for an hour and a half. This will make the chanterelles more tender.

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3. Pour the product into a suitable container.

4. You will need twice as much liquid as the chanterelles themselves. For 1 glass of product you will need 2 glasses of water.

5. Season with salt or do not do this at all if you plan to prepare dishes based on them in the future.

6. Cooking duration: 20 minutes.

7. Periodically it is necessary to remove the foam.

8. Place the finished chanterelles in a colander and let the liquid drain.

9. If the chanterelles are dry, pre-soak them for an hour, and then cook in the usual way for about 20 minutes.

Recipe 4. Liver in milk with mushrooms

Ingredients

one and a half glasses of milk;

two pinches of table salt;

Bake because if too much needs to dry out, pour in a small amount of hot stock, stir a few times and finish cooking. This hot dish is served accompanied by pieces of black bread or polenta.

Preparation: Carefully wash the cabbage leaves, chop them roughly and place them in the pot, leaving only the remaining water, being careful not to stick to the bottom of the pot. Secure the paw and cat by wiping them with a canvas

Break half a pawn when you cut the cats. In a pot full of salted water, bake them properly; Spent about an hour, ready and defrosted.

pork liver - 600 g;

two pinches of black pepper;

a glass of flour;

carrot;

champignons - 200 g;

Cooking method

1. We wash the entire liver under running water, place it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. Transfer it to a deep plate and fill it with fresh milk. Let it soak for half an hour. Salt and pepper.

Meanwhile, in a large saucepan, fry the finely chopped onion with oil and butter. Once Dora, throw in the ribs, then cut the sausage into slices and Salamis. Let it simmer, then pour in the white wine and let it dry in a gentle heat. Add Stir the chopped crispy, then add the meat, remove, if necessary, excess fat that comes on the palate, serve with slices of black bread, even better with polenta. Ingredients: 12 small sausages, 1 onion, 400 g of pure mushrooms, 1 glass of dry white wine, some sage leaves and parsley, 500 g of yellow flour.

2. Peel the carrots and onions and wash them well. Grate the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Clean and rinse the champignons under the tap. Dry on a disposable towel and chop into plates.

4. Add oil to a heated frying pan and add chopped mushrooms and vegetables. Season with salt and pepper, mix and cook over low heat, covering with a lid. Fry until the vegetables become soft.

Preparation: in a bowl, preferably in copper, bring 1.5 liters to a boil. From water with a tablespoon of large salt. Slowly pour in the flour and mix it with a wooden spoon. Cook for 45 minutes. Meanwhile, poke sausages with forks and brown in a non-stick pan until they release some of the fat; Place them on a plate and remove the fat from the pan. Pour into a barrel of oil in the same container, add chopped parsley, sage leaves, chopped mushrooms and salt and pepper.

So cook it over gentle heat, adding a spoonful of water if necessary. Serve sausages with smoked polenta and top with mushroom and sausage sauce and chopped parsley. Ingredients: 48 frogs, 4 ml liquid cream, salt, pepper, 40 g butter, 1 tablespoon dry white wine.

5. Drain the milk from the liver. Dip the liver pieces in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for just a short time. Transfer the fried liver into a fireproof dish, place the stewed vegetables and mushrooms on top and mix. Close the lid and leave to infuse for half an hour.

Preparation: Prepare the frog thighs. Mix white wine and let it evaporate. Bring the cream to a boil in a saucepan, pour it over the frog thighs and mix. Butter, two sage leaves, 2 eggs, grated dry bread, salt. Ingredients: calf liver, calf skin, fennel, oil, salt, pepper.

Preparation: Drain and pepper the liver pieces, sprinkle with fennel seeds. Place a piece of ham on each piece of liver and roll with a mesh. Stop the stitch rolls. Pass them into the oil over moderate heat. Ingredients: Pieces of fillet 150 g beef around a, 4 tablespoons roasted green pepper, 4 tablespoons brandy, 1 dl fresh cream, 40 g butter, salt.

How to cook porcini mushrooms?

The porcini mushroom has always been considered the king of edible mushrooms. The reason for this is not only the large size of these mushrooms, but also the extraordinary aroma of these mushrooms in all kinds of dishes. A unique feature of the porcini mushroom is that, unlike other edible mushrooms, it does not change the color of the flesh when cut and subsequently dried.

Porcini mushrooms, unlike other mushrooms, are perfectly absorbed by the body. In terms of the content of B vitamins, porcini mushrooms are the champions among mushrooms. The benefits of porcini mushrooms for heart disease have been proven.

The collection of porcini mushrooms begins in the forests, usually at the end of August and ends in the first half of September. When picking, mushroom pickers prefer small-sized porcini mushrooms, with caps up to 10 centimeters in diameter. The only drawback of porcini mushrooms is that mushroom worms love them. Therefore, after you bring these mushrooms home, they should be immersed in salt water for a while so that all the worms come out. These fungal worms are not at all dangerous to humans.

Porcini mushrooms, like all edible mushrooms, can be boiled, fried, dried, salted and pickled. You don’t have to pre-boil the porcini mushrooms. Due to the fact that porcini mushrooms do not darken at all during cooking, they are readily used in soups.

In order to prepare porcini mushrooms for future use, it is better to dry them. Mushrooms brought from the forest are sorted and cleared of forest debris. Small porcini mushrooms are dried whole, while large ones are cut into several pieces. Drying of porcini mushrooms is carried out in the oven or in drying chambers. At the beginning, the temperature is set at 50-60 degrees, at the end of drying it is raised to 70 degrees. At this temperature, porcini mushrooms dry out in five hours. Dried porcini mushrooms are used in winter to prepare aromatic, healthy soup.

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You need to cook dried porcini mushrooms like this.

First, dry mushrooms are soaked in water for 25 minutes. Then boil the porcini mushrooms in the same water for 20 minutes. After cutting porcini mushrooms into pieces, they are added when preparing soup or other dishes. The water in which dry porcini mushrooms are boiled is used to prepare mushroom sauce.

Porcini mushrooms can be pickled and salted, but still the taste of fresh porcini mushrooms cannot be compared with anything. You can prepare many delicious dishes from fresh porcini mushrooms; you just need to know how to cook this type of mushroom. Porcini mushrooms collected from the forest or purchased from mushroom pickers should be cleared of debris and soil and placed in salt water for several hours to allow the mushroom worms to emerge. After this, the porcini mushrooms are washed and cooked for 40 minutes. In this case, at the beginning of boiling, it is necessary to remove the resulting foam. Then add peeled potatoes cut into cubes and cook until the potatoes are ready. If desired, you can add onions sautéed in butter. Salt is added to the soup to taste. This porcini mushroom soup is incredibly flavorful. When serving, add one tablespoon of thick sour cream to each bowl of soup.

The creamy porcini mushroom soup is also very tasty.

To prepare it we need: half a kilogram of porcini mushrooms, two onions, half a glass of heavy cream, a little fresh dill, a couple of tablespoons of vegetable oil, seasoning for mushroom soup, pepper and salt to taste.

Fry the onion, finely chopped, in vegetable oil, add chopped porcini mushrooms to it, fry it all for seven minutes, then add cream and cook for twenty minutes. Add a liter of water and boil. Then, using a blender, make the soup smooth, add salt and garnish it with dill and season with spices.