How to soak pork, beef, chicken liver in milk and water

Liver is a specific food that not everyone knows how to cook. The main secret of this delicious dish is that you need to pre-soak the beef liver in milk. A simple manipulation improves the taste of the offal: it removes bitterness, adds juiciness and tenderness. And if milk is not at hand, any other dairy and fermented milk products will come to the rescue - or even water with spices and salt. We invite you to learn all the intricacies of soaking and preparing delicious liver.

Preparation

Beef liver is an extremely valuable product. Its low calorie content and high protein content, as well as the well-known ability to normalize the level of hemoglobin in the blood, thanks to its rich iron content, allow beef liver to be considered an indispensable food product. And we will prepare it so that it will be one continuous tenderness and taste. Read more about how to cook fried liver soaked in milk.

How to soak the liver correctly?

Everything is quite simple. Correctly soak the liver as follows:

If the offal is frozen, let it thaw.
Rinse the liver thoroughly, remove the film and bile ducts.
Cut into portions (optional).
Pour milk over the liver until it is completely covered.
Wait the right time.
Place the liver in a colander and let drain.
Start cooking.

To make the liver dish juicy and tasty, you should carefully remove all the veins and remove the film. Experienced chefs use one trick: the film will come off easier and faster if a piece of liver is scalded with boiling water or kept in hot water for 20–30 seconds.

Soaking time

The duration of soaking depends on the size of the liver and the presence or absence of odor. How long does it take to keep it in milk on average?

Kisses – 3–4 hours.
Chopped – 30–40 minutes.

For convenience, many housewives leave the liver in milk overnight so they can quickly cook it in the morning. You can keep it in the marinade for a long time, up to 8 hours. It is believed that the more time it remains in the liquid, the better it will be saturated and softer. Naturally, you can only leave soaked offal for such a long period in the refrigerator.

Choosing offal

The taste of the prepared dish depends not only on the characteristics of preparation, but also on the quality of the chosen product. If you bought a bad liver, then even the procedure of soaking it in milk will not help.

Selection rules:

On a note! The film is sometimes difficult to remove, so a piece of liver is first rubbed with coarse salt and then immersed in ice water for 2-3 minutes. After this, the film will easily come away from the fleshy part.

Experts also advise choosing only chilled offal. As a rule, they are vacuum packed or sold open. But it is better to refuse to purchase frozen liver, because it is not known how many times the offal has been frozen. And with frequent temperature changes, the texture of the liver is disrupted, its taste deteriorates and its juiciness is lost.

Which liver needs soaking?

Firstly, it should be taken into account that it is soaked only in case of subsequent frying, because the boiled offal will already have a delicate consistency.

How to soak the liver correctly?

Before cooking, the product is thawed and thoroughly washed. Then all the veins are removed so that the thin film comes off faster; it is poured with boiling water. Next, cut the offal into pieces and immerse them in milk; after soaking, the liver is placed in a colander to allow excess liquid to drain.

What else can you soak your liver in?

It's okay if you don't have milk on hand. There are other options:

kefir, fermented baked milk and whey;
onion and salt (sugar can be used);
water with spices of your choice (nutmeg, pepper, basil, thyme).

When there is absolutely no time, use the dry method. To soften the liver and add flavor to the dish, sprinkle the pieces with soda for 5 minutes. Then rinse the offal and start cooking.

The liver is not only tasty, but also healthy. The soaked product is not only fried or stewed; delicious cutlets, pates, salads and cakes are prepared from the liver. Now you know how long to soak beef and pork liver, so don't be afraid to experiment.

Soda lifehacks

Adding soda to minced liver

Experienced housewives use ground liver to prepare minced meat, from which cutlets, cabbage rolls, and meatballs are made. Dishes will be especially fluffy and juicy if you add a little soda to the main ingredients (1 or 0.5 tsp per 1 kg of minced meat).

Caramelizing onions for onion sauce

Caramelized onions and liver are the perfect duo for true gourmets. The same sodium bicarbonate will help caramelize the onion. It is enough to add 0.5–1 tsp to the onion, fried in a frying pan. soda per 1 kg of product. Then the caramelization process will speed up, and the onion will turn out golden and sweet.

Advice. You can add a little cognac, nutmeg, ginger, cinnamon, curry, cloves to the dish. Spices and alcohol will give a refined taste to the dish, and milk and sour cream will give a creamy aftertaste.

By the way, the Irish are big fans of liver dishes and other offal. Therefore, you can make Irish soda bread and serve it along with delicious and aromatic liver.

Chicken liver in milk in a slow cooker

Thanks to the use of technology, the dish is prepared simply and quickly. There is no need to soak this offal.

Ingredients:

0.5 kg of liver,
1 tbsp. milk,
large onion,
10 g butter,
salt, pepper and a little nutmeg.

Cooking method:

Rinse the offal in running water, dry it, remove excess fat, and then cut each piece into halves.
Cut the peeled onion into small cubes.
Place oil in the multicooker bowl and select the “Frying” mode, but if there is no such program, then “Baking” will also work. Add the onion and fry it until golden brown, stirring. Usually this process takes about 10 minutes.
Place the liver, pour in the milk and add salt, pepper and nutmeg. After boiling, close the lid and select the “Steam” mode. Cooking time: 15 minutes. As a result, the liquid should evaporate and only a thick sauce remains.

Dukan again. Go

Chicken soufflé. for 0.5 kg of minced chicken 1 or 2 eggs, finely chopped onion, sometimes chopped mushrooms, salt, pepper - mix everything, if you’re not too lazy I beat it with a mixer. I transfer it into molds, sprinkle a little grated low-fat cheese on top, and bake in the oven until golden brown, about 40 minutes at about 175 C.

Discussion

Ginger-mint freshness

Ginger root 3-4 cm, mint leaves, cinnamon stick, juice of half a lemon.

Mode: ginger in thin strips, put mint and a cinnamon stick in a thermos and fill it with boiling water, add lemon juice. I don’t even add sugar and it’s so delicious. In addition, it is very useful and improves metabolism. Enjoy your tea, by the way, it’s also delicious cold.

1 boiled egg, 1 large crab stick or 2 small ones, half a can of tuna in its juice.

Finely chop the egg and crab stick into cubes, mash the tuna with a fork. Salt and pepper to taste. Season with Dukan mayonnaise.

Preparing offal for soaking

Before soaking, the liver needs to be prepared. To do this, it must be defrosted if the offal was in the freezer compartment. After thawing, it should be rinsed well, removing the bile ducts with the film. The prepared pulp can be cut into portions, but this procedure is not necessary.

For soaking, the milk must completely cover the offal. After a certain period of time, the liver must be transferred to a colander to drain the liquid. Afterwards the product can be subjected to heat treatment.

To get a more appetizing and juicy treat, you need to get rid of all the veins with the film, otherwise it will be bitter and tough.

Features of preparation

If you plan to boil beef, pork or chicken offal, then you do not need to soak it. Simply rinse, remove all excess and cook. With such heat treatment, the liver will in any case turn out soft. But before frying or stewing, it is better to soak the offal. Otherwise, the liver will turn out to be very tough and dry.

If we are talking about pork liver, then after soaking it must be thoroughly rinsed and dried. The same manipulations are performed with liver of other varieties. Before frying, pieces of pork liver can be sprinkled with powdered cinnamon. This spice will give the dish an incomparable taste and unique aroma.

But when soaking beef liver in milk, you can immediately add a little granulated sugar, salt and ground allspice. Liver is fried in different ways. But if you want to maintain its softness and juiciness, it is best to use a batter - egg, flour or mixed.

It is generally not advisable to soak chicken liver. Surely many of you have noticed that after thawing, the pieces begin to creep apart. It is enough to wash them, dry them and sprinkle with various spices and dried herbs.

How to soak beef liver

If you are absolutely sure that the liver belonged to a calf, then you can do without soaking. But the only people who risk not doing this are probably those who have a household and consume only their own meat. Unlike pork liver, you can soak beef liver without milk. How to soak beef liver in water? Just fill it with cold water so that it completely covers the liver. In just an hour you can prepare the dish.

If, instead of soaking the beef liver, you cover it with soda and leave it for an hour, then it will not only lose its bitterness, but will become soft and tender. And if the liver is poured with dry white wine for 30 minutes, the dish will acquire a piquant taste with a special aroma.

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they expand 6–10 times. That is, if the recipe calls for adding 300 grams of fresh mushrooms to a dish, then the dry equivalent will be 50 grams.

How to soak dry workpiece?

Pour the mushrooms into a clean container, add water and rub thoroughly with your hands. Drain the liquid.
Pour water over the mushrooms in a ratio of 1 to 10. Leave for 1–8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can warm it up slightly.

How long should you soak mushrooms for soup?

A tasty broth is of great importance for soup. When dried mushrooms are soaked, they release most of the nutrients and flavor into the water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then fill them with water 2 times. The first time - for 30 minutes to rinse thoroughly.

Top articles: How long can boiled buckwheat be stored in the refrigerator?

How long does it take to soak before cooking the soup?

Minimum – 2 hours.
Maximum – 8 hours.

Woody Chinese mushrooms, which are sold in briquettes, take longer to soak than others. You can absolutely safely leave them in water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10–15 minutes.

How long should you soak mushrooms for frying?

Dried mushrooms are also soaked before frying.

But in this case it is important not to overexpose them in water.

After what time should you start frying? The correct answer is in 2–3 hours. After this time, the mushrooms should be thoroughly rubbed with your hands, rinsed with running water and drained in a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend using full-fat milk instead of water. How tasty and juicy boletus mushrooms are! The soaking process takes the same amount of time. Beforehand, the mushrooms are thoroughly washed and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry preparations, then it is correct to focus on appearance. Have the mushrooms swelled, gained fullness, become soft? It's time to start cooking!

Soaking time

Depending on the size of the liver, the soaking time also changes, so many housewives cut it into portions. If there is a pronounced unpleasant odor, you can add 2-3 hours to the allotted time. The whole liver is soaked for 4 hours, and the cut liver is soaked for 40 minutes.

The longer the product sits in milk, the better the taste, so you can leave the offal to soak overnight. But in this case, the time should not exceed 8 hours. Of course, the bowl should be in the refrigerator all this time.

What else can you soak it in besides milk?

It often happens that fried liver needs to be cooked now, but as luck would have it, milk was not at hand. Fortunately, there are many replacement options.

What can you soak the liver in, other than milk?

Sour milk, kefir and whey will give the liver a slight sourness.
Soaking in fermented baked milk will give a subtle hint of baked milk and creaminess.
The liver will marinate and become softer if you soak it in water with chopped onions and salt.
Plain water can also remove bitterness. Salt and spices are immediately added to it: rosemary, thyme, basil, marjoram, pepper, nutmeg, mint (your choice or a mixture).

When time is short, you can use the dry method to tenderize beef and pork liver. You need to cut it into pieces, wash it, lightly sprinkle it with soda and leave for 5 minutes. Before cooking, all that remains is to rinse the offal thoroughly.

Liver soaked in milk can be fried, boiled, baked, stewed, made into pates, cakes, cutlets. The offal is included in many delicious dishes. Don't be afraid to experiment with it! Soaking in different marinades will allow you to surprise your household and guests with new spicy notes every time. Combine liver with vegetables, mushrooms, herbs, eggs, pears and enjoy an unforgettable taste!

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we won’t cook the mushrooms, we’ll just soak them, cut them and fry them until golden. When soaked, there should be 250 grams of them per two-liter pan of soup.

Next step: boil four large potatoes and puree them. When it has cooled, beat in the egg, add four tablespoons of flour and make dumplings.

Step number three: fry an onion and a small carrot. Each housewife decides individually whether to cut or grate the root vegetable.

Fourth stage: sort out a third of a glass of buckwheat and dry-fry it a little.

At the last stage of preparation, all preparations need to be collected into a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and lunch is ready.">

Soaked chicken liver with sour cream

The recipe for preparing chicken liver allows you to do without pre-soaking the offal in milk. However, if there is a foreign smell or taste, it is recommended to immerse the liver in milk for a few minutes. In this case, the procedure makes it possible to give the product softness and tenderness.

What ingredients will you need?

Ingredients required for preparation:

coarse salt - as needed;
onion head – 140 g;
milk – 200 ml;
flour – 80 g;
ground black pepper - optional;
chicken by-product – 500 g;
sour cream – 80 g.

To give the treat a more piquant and rich taste during the stewing stage, you can add a garlic clove to the saucepan.

Step-by-step cooking process

Step-by-step cooking process:

Rinse the chicken component, remove the film and cut into equal pieces.
Pour the milk into a deep container, lowering the offal into the container for 20 minutes.
Peel the onion, rinse and chop into half rings. Place flour on a plate.
Heat a small amount of oil in a saucepan. Sprinkle the offal pieces with flour and place in heated vegetable oil. Fry the liver on each side for 2 minutes.
Place onion half rings on top of the offal, pouring milk in which the liver was previously soaked. Add salt and pepper to the preparation. Simmer the contents of the saucepan over low heat for 5 minutes, stirring the treat occasionally.
Dilute the sour cream with a small volume of boiled water and add flour, mixing the mass well to prevent the formation of lumps. Pour the sour cream mixture into a saucepan with the contents and simmer under the lid for 3 minutes.

Serving rules, decoration

The finished dish is served with mashed potatoes, pouring milk gravy on top. If desired, the treat can be supplemented with vegetable salad and fresh herbs.

Pork liver with vegetables

Liver in milk, the recipe for which includes various vegetables in the composition of the treat, is a nourishing and appetizing delicacy with a delicate taste.

The juiciness of the offal is given by vegetables, which release a lot of juice during the stewing stage.

What ingredients will you need?

Ingredients required for preparation:

canned beans – 100 g;
potato tubers – 300 g;
onion heads – 150 g;
vegetable oil - for frying;
milk – 300 ml;
carrots – 50 g;
flour – 15 g;
pork by-product – 500 g;
cream – 75 ml;
salt and pepper - as needed.

Canned beans can be added as desired since they are not the main component of the dish. Cream can be replaced with sour cream in a similar volume. It is advisable to use black and red ground pepper.

Step-by-step cooking process

Step-by-step cooking process:

Dip pork by-product into milk for 60 minutes. After a while, free the liver from film, veins and dried blood clots. Cut the product into slices or strips of equal thickness.
Chop the onion into half rings, peel and chop the potatoes into strips. Chop the carrots into cubes.
Sprinkle the offal with flour and fry in hot oil on all sides for 2 minutes. Place the chopped vegetables into the saucepan with the liver, continuing to fry for 3 minutes.
After the specified period of time has passed, add canned beans without marinade and milk that remains after soaking.
With constant stirring, simmer the ingredients on low heat for 5 minutes.
In a container, combine the cream with spices and flour, stirring thoroughly until smooth. Pour the mixture into a saucepan and simmer over low heat for 3 minutes.

Serving rules, decoration

Pork liver stewed with vegetables is tasted hot, garnished with chopped fresh herbs.

Fried beef liver in milk

Ingredients:

0.5 kg beef liver,
onion,
125 ml cream,
55 g sour cream,
15 g flour,
75 g butter,
salt and pepper.

Cooking method:

First, soak the offal in milk as described above;
Melt the butter over low heat and add the liver, after cutting it into pieces;
When the color changes, add the onion, which must first be chopped into half rings. Add salt and fry for 4 minutes;
After the time has passed, add flour and fry for another minute;
All that remains is to add sour cream and cream. Mix everything well, add a little pepper and simmer everything for 10 minutes. The dish must be served hot.

Frying with onions

If you have very little time, this method will help out.

We cut the washed and dried liver as convenient - pieces, cubes, strips. Add salt, pepper, seasonings to taste.
Pour vegetable oil or fat into a heated frying pan, fry the liver for literally 3-4 minutes, remove to a plate.
Fry the onions cut into half rings in the same oil until golden brown.
Place the liver there, adding a little water, and simmer for a few more minutes.

The characteristic bitter taste will not remain.

Liver in milk sauce

Liver stewed in milk turns out very tender and tasty. This dish will perfectly complement any side dish.

Liver dishes should be eaten more often. And not only for the sake of raising hemoglobin, but simply for variety, when meat dishes become boring and boring. You can prepare even the most banal “liver” treat in an elegant way – for example, by adding milk to a saucepan. It will make the dish more tasty and tender! Beef liver stewed in milk is an excellent option for lunch or dinner.

For the recipe you will need:

veal liver (or beef) - about 400g
milk (at least 3% fat) - 1.5 cups
flour - 1-2 tbsp.
salt, ground black pepper - to taste
vegetable oil for frying.

Recipe:

Rinse the liver, remove the film, cut out the ducts.

Cut into slices - large or as for beef stroganoff (as you prefer). Lightly beat each slice. In a flat dish, mix flour with salt and ground pepper. Bread each slice in flour.

Heat vegetable oil in a frying pan and fry the liver slices on each side until a crust appears. The inside of the liver should still be raw. Transfer the liver to a plate and cover with a plate to keep it warm. Cut the onion into thin rings and fry well (you can “until crunchy”). Add the liver to the onion and stir.

Pour in milk. The liquid should cover the liver almost completely, because Not only the amount of sauce depends on this, but also the softness of the finished liver. Simmer under a loosely closed lid for about 20-25 minutes. Check the liver for doneness before removing the pan from the stove: if you cut into the liver, it should be brownish when cut, but not red. As a side dish for the liver, you can serve boiled rice with pickled cucumbers and salted porcini mushrooms.

Lung recovery after coronavirus

Do the lungs recover after COVID-19? Yes. But you need to not miss the rehabilitation period and take the doctor’s recommendations seriously.

The new coronavirus infection caused by SARS-CoV-2 has not been well studied, but it is clear that it causes harm to all human organs and tissues. The virus enters the body through the mucous membranes of the nose, eyes, and pharynx. The first symptoms appear on days 2-14. Usually this is a fever above 37.5 degrees Celsius, a runny nose, loss of smell, dry cough, loose stools, weakness and headache. On days 6–10 from the onset of the first symptoms, shortness of breath, chest pain, and increased cough may begin to bother you. These are alarming symptoms that indicate lung damage and require additional examination: computed tomography of the lungs, measurement of blood oxygen saturation (saturation).

Lungs after COVID-19

Entering the human body through the mucous membranes of the respiratory tract, SARS-CoV-2 causes a powerful inflammatory reaction. Immune cells are activated and a colossal amount of inflammatory substances (inflammatory cytokines) are produced. The intensity of this reaction is most likely determined genetically. It is the intensity of the inflammatory reaction that determines the severity of damage to the lung tissue according to research data. In the lung tissue, damage during COVID-19 is caused both by damage to the alveoli themselves (in which gas exchange occurs and the blood is saturated with oxygen from the air) by our own immune cells and by damage to the pulmonary vessels that encircle the alveoli. The extent of lung damage can be determined using CT (computed tomography).

Table 1. Lung damage due to COVID-19

Percentage of lung tissue damage

Part of the lung is affected. Slight difficulty breathing.

Source

How else can you cook chicken liver with milk?

When you have fresh and ripe vegetables in the house, you can make an amazing dish - liver casserole.

To do this, simply soak the offal as required, then quickly fry it in oil, and then place it in a baking dish in the following order: at the bottom - mugs of new potatoes, then - milk carrots, then - the liver itself, and at the top - onion rings.
Pour half a glass of milk into the mold and place in a preheated oven for about 35-40 minutes.

This chicken liver in milk is an excellent hearty dish that you can feed your household for lunch.

Useful tips and tricks

Useful tips and recommendations that will be useful to the cook when cooking:

The soaked offal can be stewed in a saucepan in milk with vegetables or separately. However, it is advisable to cook the liver quickly, since long-term heat treatment makes it too dry.
To easily remove the film from the surface of the offal, it is recommended to wash it, scald it with very hot water and plunge it into boiling water for a few seconds.
When choosing a product, you should give preference to liver with a glossy, smooth surface, without stains. The smell should be pleasant, fresh and not sour. When you press on the surface of the offal, there should be no traces left.
To obtain a soft and airy treat, the liver must be cut into pieces no larger than 1.5 cm wide before frying. To prevent salt from absorbing all the moisture, it must be added at the end of cooking, otherwise the liver will be dry.
If possible, it is advisable to add new milk to the offal when the old one turns brown. Thanks to this, the treat will acquire better softness, juiciness and tenderness.
To bread the liver, you can use breadcrumbs to form a crispy, browned crust on the surface. However, it is not advisable to stew the offal, because the liver will absorb a lot of moisture and become very soft inside and out.
To maintain optimal moisture and flavor, frying each side of the liver should take no more than 5 minutes.
Before cooking, pieces of offal can be slightly beaten to make the treat more tender and soft.
To stew the offal in sauce, you can add 50 g of sour cream to the saucepan, which will give the dish a creamy flavor.

Liver is a specific food that you need to know how to cook. The main feature of this delicious delicacy is that according to the recipe, the offal is required to be soaked in milk. Thanks to this, you can improve the taste of the product by removing bitterness and adding tenderness with juiciness.

Chicken liver stewed in milk gravy with spices

Ingredients

Cow's milk - 1 glass;
Vegetable oil - for frying;
Chicken liver – 500 g;
Onions – 2 pcs.;
Dried basil - a pinch;
Thyme - a pinch;
Salt - to taste;
Bay leaf - to taste;
Black peppercorns – 0.5 tsp.

How to make delicious chicken liver in milk dressing at home

We sort the chicken liver, remove veins, bloody clots and lumps, and rinse thoroughly in cold water.
Place the liver in a bowl of ice water and forget about it for half an hour.
Meanwhile, peel the onion, cut it into two halves, and then chop it. Our chef will tell and show you how to do this quickly and without tears.

Heat a frying pan by pouring a little sunflower oil into it. Place the onion in it and fry quickly until transparent.
Pour the spices and spices into the frying pan, except for the bay leaf, then simmer the onion a little more under the lid until it becomes well soft.
Remove the liver, soaked from bitterness, from the bowl and cut it as we like.
We put it in a frying pan, where we fry the giblets together with the onion for a minute on each side so that the liver is slightly browned.
Pour milk into the pan, add bay leaf and black peppercorns.

Cover with a lid and simmer over low heat until fully cooked until you get an appetizing gravy.

This dish is incredibly tasty and will appeal even to those who are not fans of internal organs and generally avoid such cuisine.

How long to soak the liver in milk?

Liver, regardless of the variety, is considered an extremely healthy and nutritious product. By consuming such treats, you can increase your hemoglobin level and replenish your vitamin and mineral reserves. In some matters, liver can compete worthy with meat. For example, this byproduct helps build muscle tissue. Let's find out right away how long to soak beef liver in milk. Three hours is enough.

Important! Not every offal needs to be soaked. This is a culinary recommendation, but not a mandatory procedure. You should not skip the soaking process if you doubt the quality of the purchased product.

Beef liver is always soaked in pasteurized cow's milk. It's no secret that this product is a little tougher in consistency than pork or chicken, and also has a bitter taste. Milk will help get rid of bitterness and make the liver soft and tender. It will seem to melt in your mouth.

Some housewives ignore such recommendations, but most still prefer to soak the liver. How long should you soak pork liver in milk? Three hours is also enough. First, the offal is cut into portions and then filled with pasteurized cow's milk at room temperature. After the allotted time has passed, the liver must be washed under running water.

But there is no need to soak the livers of geese or chickens. These by-products are already soft and tender. But if you doubt the quality of the product, it is better to soak it. One hour is enough for bird liver.

As for the choice of milk, a product with any percentage of fat content is suitable. It is important that the milk is fresh. If there is a need to soak the liver for more than three hours, then the milk will have to be changed.

Are there any other options?

Liver is not only soaked in milk. Of course, this liquid gives a delicate, soft and extraordinary taste to the offal, especially beef. But you don’t always have milk on hand. In this case, you can use other options.

Options:

water with spices;
filtered water.

The easiest way is to use purified water to soak the liver. It must be changed after one hour. And before soaking again, the liver pieces are washed thoroughly. After this procedure, you can get rid of excess bitterness and make the liver a little softer.

But to give the offal a spicy aroma or piquant taste, you can use seasonings and spices. They are added to some water and the liver is soaked in this aromatic solution.

Before soaking the liver, it must be cleared of film, blood clots and all ducts removed.

Recipe for special chicken liver in milk

When there is absolutely no time and a large number of products, then it is worth using basic recipes. The simplest recipe for cooking chicken liver in milk can be realized with only 4-5 ingredients. You will need:

Liver.
Milk.
Spices.
Mushrooms.
Cheese.

The recipe for chicken liver with milk is not difficult to implement:

Marinate a kilogram of offal in spices.
Pour 1 liter of milk over the liver.
Grate the cheese. The prepared product is used to sprinkle the dish immediately after heat treatment.
It is worth purchasing about 0.5 kilograms of mushrooms. Usually oyster mushrooms or champignons are used. They need to be cut into thin slices. To prepare the product, you need to fry it in a dry and hot frying pan. This technique will help remove excess moisture.
Mushrooms are added to the main product a few minutes before readiness.

The preparation can be stewed in a frying pan or baked in the oven. Additionally, a wide variety of components can be used. Preference should be given to your favorite vegetables.