Composition / ingredients
Cooking method
METHOD OF PREPARATION:
1. Pre-clean the liver, rinse and soak in milk for 1 hour.
Add salt to the liver, ground black pepper to taste, 1 tbsp soy sauce and 1-2 tbsp vegetable oil. Mix everything well and leave to marinate for 30 minutes.
2. In the meantime, we will prepare the batter. In a bowl, break 1 egg and shake a little with a whisk. Add flour, alternating with milk. The batter should be of consistency ,
like thick sour cream. To make the batter softer and tastier after the dish cools down, add another 1 tbsp of sour cream. Salt, pepper to taste. Mix and the batter is ready.
3. Roll the liver in flour on both sides. Dip into the batter.
4. Fry in vegetable oil on low heat on each side for 3-4 minutes
until the formation of a golden crust. During frying, we close the pan with a lid so that the liver is well cooked.
5. We put it on a plate and you can immediately serve it to the table.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Chicken liver - 140 kcal/100g
