Description
I want to offer You a recipe of tender liver in a light spicy sauce Ekaterina Golubeva. I hope that it will appreciate not only the fans of this useful product.
Ingredients
-
Beef liver
600 g
-
Flour
2 Tbsp
-
Corn starch
4 Tbsp
-
Spices
-
Carrots
1 piece
-
Pepper
0.5 piece
-
Leeks
1 piece
-
Tomato juice
170 ml
-
Soy sauce
3 Tbsp
-
Garlic
2 tooth
-
Vegetable oil
4 Tbsp
-
Sugar
1 tsp
Cooking
Cut the liver into very thin slices. The thinner, the less the cooking time. I cut the liver slightly thawed.
Then, chop the vegetables.
Mix flour and 2 tbsp corn starch. If you have a special bread flour, you can use it. Add various spices to taste: ground ginger, a little salt, black pepper. I even add Chinese seasoning "of Malesani", I don't know if she's still in other parts of the country. Stir.
And dip each piece of liver.
Today garnish buckwheat. Though the Chinese not particularly liking it (more and more rice and corn), but in my view the dish from the liver is always associated with her.
Proceed directly to prigotovleniyu dishes on high heat, heat oil and fry each piece of liver on both sides. As I said, the thinner the slices, the less time required. A slice of 2-3 mm thick fried literally 30-40 seconds.
Almost ready to put the liver on a separate plate.
Mix tomato juice, sugar, soy sauce and starch.
Next, we will need a clean frying pan, as after roasting the liver is a certain amount of flour, which in the case of further use of the pan will burn, spoil the taste, color, etc. On high heat, lightly fry the chopped vegetables,
It spread to the liver,
And pour the mixture of juice and sauce. Bring to the boil and simmer for 5-7 minutes. It is enough that the liver is well warmed and the sauce has thickened nicely.
On the dish lay out the buckwheat and liver, decorate with greens and finely chopped garlic.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.