Why and when to add sugar to the liver: the effect will amaze you
There are several nuances to cooking liver. The first is a pronounced bitter taste of the product, which is difficult to fight. The second is the gray and unattractive color of the meat after stewing or frying. Therefore, to solve all these problems and taste a truly delicious product, use the following tips.
The idea of cooking fried veal liver was published on the Instagram page of food blogger Victoria Grynyshyna (vira_grynyshyna). The meat will be very soft and juicy.
How to get rid of the bitter taste
To prevent the liver from being bitter, you need to marinate it in milk and soda. In addition, these ingredients will make the tough meat very soft.
Why add sugar
Sugar should be added to the liver during frying. It will form an appetizing caramel crust on top and the meat will not be gray.
Ingredients:
- veal liver
- milk
- baking soda
- salt
- sugar
- mixture of peppers
- flour for breading and oil for frying
Method of preparation:
1. Cut the liver into pieces (not thin and not thick - about 1.5 cm).
2. Beat off a little.
3. Sprinkle with baking soda.
4. Pour over milk.
5. Marinate the liver for at least 20 minutes, and preferably even a day.
6. After marinating in milk and baking soda, roll each piece in flour and put it in a preheated frying pan with oil.
7. Season with salt and be sure to sprinkle with sugar and pepper.
8. Fry on both sides.
Subscribe
Subscribe
