How to cook pancakes from the liver?

What is the value of the liver, and, accordingly, the dishes from it? Everyone knows that the liver is involved in hematopoiesis and is primarily recommended for people with reduced hemoglobin. But even if your hemoglobin is always normal, then the use of dishes from the liver will maintain its proper level.

There are many easy enough to prepare dishes from this valuable food product and one of them is pancakes made from the liver. They can be cooked from beef, from pork liver, as well as from poultry liver. Personally, I prefer pancakes to the taste of a beef liver.

The more good the hepatic pancakes are, the fact that they are all in the teeth: to the little ones and old people who are toothless, which is sometimes difficult to chew a pretty hard liver, if you just fry it in a frying pan and, God forbid, slightly overdo it. And with pancakes, you will not miss it - everything turns out to be airy and even those who do not like the liver, in the form of pancakes, eat it with great pleasure.

If you do not already know how to make pancakes from the liver, I will gladly share the recipe.

So, for half a kilogram of beef liver, take 1 slightly larger than the average size of the onion, 1 egg, about a half tablespoons of flour (or 2 full dessert), a quarter of a teaspoon of baking soda, salt and black ground pepper to taste.

To begin with it is necessary to soak the liver in the cold water properly - it will take at least 15 minutes, but it is possible to hold it longer in the water for blood to come out (in any case, some part of the blood in the piece will remain, but most of all, Still leave).

At the end of the time, the water from the dishes, where the liver is lying, drain, rinse the liver again in clean water, put it in a colander, so that excess water comes off, then cut into smaller pieces, removing the occurring veins along the way, and letting it through Meat grinder. It turns out porridge-like stuffing from a raw liver.

With a bow can be done in two ways. In the first case - clean the bulb and, cutting very finely, save in a frying pan in vegetable oil - the main thing is not to overcook the onion in any case, only to bring it to a slightly golden color. Or you can not fry onion at all, but skip it raw through a meat grinder immediately with the liver.

Next, drive in the gruel from the liver and onions raw egg, flour, salt, pepper, add soda and mix well - forcemeat is ready.

Fry fritters from the liver should be like the most usual pancakes, spreading on a frying pan with red hot vegetable oil a tablespoon. Fry such pancakes very quickly - just have time to turn. To overdo it in a frying pan it is not necessary, the liver should not be kept on fire for long, since then it turns out to be harsh, although in the case of falconers it is not so noticeable.

There is another option instead of flour to add semolina, soaked in milk or a quarter cup of water with the addition of a small amount of sour cream (about half an hour soak until the liver is soaked in water). With a pancake collar a little looser and more gentle in a cooled form. They can be eaten later, without even heating (for the same purpose and fry these pancakes are better not on animal fats, but on vegetable oil, so that the solidifying fat does not spoil the taste of the finished product).

Hot pancakes from the liver can be served well with sour cream, and cold can easily go for a sandwich version - instead of sausage on a piece of bread.

And if you want to prepare pancakes more, then you can cook pancakes from the liver and rice. The recipe is the same, but instead of flour or semolina, you should add to the liquid minced meat from the liver boiled to full preparedness rice. Too much rice should not be put, it is enough for one-third of a glass for a pound of liver (if you take more liver, then calculate roughly that rice should not be more than a third of the total volume of your stuffing).

The combination of the liver with rice, too, is very delicious, but in this case it is preferable to add the onion in minced meat not raw, but passivated.

Try it - do not be disappointed! Good health and good appetite!