How to cook chicken liver
You will need
- For chicken liver pate:
- 800 g chicken livers;
- 2 onions;
- 1 large carrot;
- 50 g butter;
- tablespoon of vegetable oil (preferably olive oil);
- For snack cake:
- 500 g of flour;
- 3 glasses of water;
- tablespoon of sugar;
- 0.5 teaspoon salt;
- 0.5 teaspoon soda;
- citric or tartaric acid;
- chicken liver pate;
- 300 g of hard cheese;
- low-fat sour cream or natural yogurt without additives.
"Chicken liver pate". Remove connective tissue from chicken liver. Then put in a colander and rinse well. Let the water drain. Put the liver on a towel or napkin and pat dry.
Pour a tablespoon of vegetable oil into the pan and add chicken liver to it. Continuously stirring, fry it literally one or two minutes on both sides and shift to another dish.
Peel onions and carrots, cut into large cubes and fry in oil, which prepared the liver.Add chicken liver to the pan, mix well, cover and simmer for about ten minutes.
Ready-made liver with onions and carrots skip two or three times through a meat grinder with a fine grill or chop in a blender and mix well. Soften the butter, not melting, and add to the warm liver. Salt pate, beat until smooth and cool.
Chicken liver pate can be stuffed with boiled eggs, boiled potato boats, smeared on a sandwich, and can be used to make a snack cake.
"Snack Cake". Mix the eggs with three cups of warm water, add salt, sugar and soda. Mix well. Then gradually begin to add flour, carefully stirring with a light ball, so that no lumps form. Dilute citric or tartaric acid in a glass of water and pour it into the dough.
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