Simple dishes: a recipe for epiploons from the liver with rice

For sure, all lovers of so-called by-products will like these dishes. For example, the recipe for epiploons from the liver with rice is simple in execution, but the food turns out delicious and tender. It can become a good decoration of any table: both festive and everyday. In addition, the recipe for omentum from the liver and rice does not require the hostess a serious qualification or long trips to supermarkets and markets: all ingredients are available and are relatively inexpensive. So why not cook it?

What it is?

In fact, according to the explanatory dictionaries, the omentum is a fat-rich area of the peritoneum (practically from the stomach and down to the abdominal cavity). In addition, the so-called yawn (or even the genus of dishes) from this part of the body of animals is called. And in former times, the recipe for omentum from the liver and rice was a fairly frequent guest in the kitchens of average housewives. So, we can proceed directly to the process itself.

Omentums from the liver with rice. Recipe main

We need to make a dish: a glass of rice (you can take almost any, the main quality - we were round), a kilogram of pork liver, 1 onion, half a kilogram of fatty (actually - oil seal), half a glass of sour cream, a little lean oil, spices and salt, Ketchup.

Cooking is easy!

Preparation of the dish does not take much time:

1. Rice boil until half cooked. The liver is washed thoroughly and remove the film from it. The product can be scrolled in a meat grinder, but some of the hostesses will prefer to chop finely.
2. The bulb is peeled, sliced, fried in lean oil until golden.
3. Mix everything together, adding spices with salt. Now we are ready for minced meat. We proceed to further steps.
4. Grid fat (proper, omentum) is laid out on a board and cut into small rectangles.
5. In each piece of the network we put a couple of spoonfuls of previously prepared forcemeat and wrap it like pancakes. Should get a little bit, covered with a mesh.
6. In a large good frying pan (preferably with non-stick coating), we warm up the lean oil well. Fry our "cutlet" - at first we put in a frying pan a seam down - from both sides, until the moment they get browned.
7. In principle, they are already ready, and for those who love rouge and fried, - it is.
8. And for those who like to put out: we put the fried seals in a saucepan and add sour cream and ketchup. Bring to a boil (the liquid should cover the product) and on low heat extinguish for another 10-15 minutes. This is how the extra softness and juiciness of the dish is achieved. We serve the food as a separate dish (it is possible and with a side dish) - hot, decorated with greens.

Lungs plus liver

You can prepare this dish (a recipe for epiploons from the liver with rice below) with the participation of another tutu, for example, the lung.

We need: half a kilo of calf liver, three hundred grams of lung, onion, a pair of garlic cloves, rice - 0.5 kg, pork fat, oil and spices. For a garnish this time we will take a young potato and a dill:

1. We wash offal in the running water.
2. We cut them in small pieces. We cut onions and garlic. All we pass through a meat grinder.
3. In the mince we add sour cream and spices, mix thoroughly together with rice boiled.
4. In the bowl, put the fat net, in the middle of the bag, 2 tablespoons of minced meat, then cut the mesh around the contour of the dishes, collect the edges together, twist and knot down and put it in a frying pan heated with a good oil.
5. Fry seals on a weak fire, closed lid.
6. Fold the fried seals in a saucepan and pour sauce, which is prepared from the juice, formed from roasting.
7. In a skillet, where frying seals, pour cream or sour cream, plus a little water, salt-pepper and give a boil for 10 minutes on low heat.
8. We boil the young potatoes or bake them in the oven and serve them as a side dish, sprinkling the pastry with fragrant branches of dill.

By the way, in the same way it is possible to prepare and epiploons from a chicken liver with rice. The recipe exactly repeats the previous steps, but instead of veal, the chicken liver is used.