Step by Step Cooking Salad with Liver

Step by Step Cooking Salad with Liver

Product Preparation

The original salad with liver and mushrooms will require you to purchase the following ingredients:

  • chicken liver - about 450-500 grams;
  • mushrooms are better than champignons, although you can get by with cheaper oyster mushroom - 250 grams;
  • 3 small or medium chicken eggs;
  • white onion - 1 pc .;
  • mayonnaise - a small pack;
  • salt, spices;
  • refined vegetable oil.
Try to keep your chicken liver fresh. Within 4-5 days after production, its cells begin to disintegrate, as a result of which harmful substances accumulate in the liver, causing bitterness in the salad and poisoning the body.

Some cooks advise you to make all the dishes with the liver, soaking it in milk beforehand, but this will give it a certain weight - it is better to pay attention to fresh foods.

A piece of liverWhile working on the liver, rinse it in running water until the flowing liquid becomes clear - you can also lightly squeeze it with your hands to squeeze out blood and meat juice.Put the product in a pan with pre-salted water, bring to a boil over medium heat and hold, slightly reducing the temperature, about 15-20 minutes. After you finish, the liver needs to be rinsed in cold water and to achieve its full cooling.

While the necessary actions are taken with the liver, you can also do mushrooms. Belarusian salad suggests that you cut them into large cubes, salt, and add some spices to taste.

Now let's pay a little attention to chicken eggs. In order for a salad with liver and mushrooms to be nourishing, as well as to maximize your taste, you need to boil them hard, holding in boiling water for at least 10-11 minutes.

Cooking

It is better to add onions to the salad with any mushrooms - it should be finely chopped or rubbed on a special grater, and poured into a pre-heated pan with sunflower oil.

Frying champignons with onionsThe recipe suggests that when the onions begin to turn red, you put the mushrooms in the pan. While stirring the onions with the mushrooms, wait until they acquire a specific gray-brown color, and also soften. To prevent the salad from being too fat, transfer the mushrooms to a separate plate with a slotted spoon, each time gently shaking off excess oil.

Sliced ​​liver for saladIt's time to do the cookies - cut it into small pieces until the plate with mushrooms cools. The recipe requires you to cut it into small rectangular fragments - if you choose cubes as the shape, they will begin to crumble quickly, before they even get into the salad. Put mushrooms, liver, eggs, also cut or rubbed on a coarse grater, as well as mayonnaise and some salt in a deep salad bowl.

Stir thoroughly, making sure that all products are evenly distributed. Salad from the liver with mushrooms is ready - it remains only to serve it.

The recipe does not determine the way of serving, which remains at your discretion, but serving the salad in a simple bowl will not be very aesthetic.

Salad on a platterIt is best to use a special form - a ring is ideal for simple and nourishing Belarusian cuisine. Salad with chicken liver can be decorated with a small amount of greenery - for example, put a couple of parsley on top. Serve it on a large plate, sprinkling free surface with spicy herbs that do not have a strong influence on the taste of the dish.

Salad options

If the classic Belarusian recipe seems too boring to you, you can try experimenting.

Salad with pickled cucumbersIn particular, a salad with mushrooms and chicken liver can use pickled cucumbers as a flavoring agent - in this case it is necessary to add a little finely chopped dill and parsley to the prepared mixture. When frying mushrooms, use less onion - and sunflower oil can be replaced with olive oil to get a more exotic taste.

In addition, the salad can be made with boiled rice, which is used instead of eggs - this recipe is somewhat more complicated, since you need to cook the rice as crumbly as possible. After cooking, add a little butter, but try not to allow it to be too much, as the dish will become fatty and heavy for the stomach. Mayonnaise can be used a little less for the same reason.

However, nothing compares to the original recipe, which uses porcini mushrooms, bought on the market - it is not recommended to buy dried product in the store, as it will not add taste to the dish.

In addition, do not be afraid to improvise - because both mushrooms and liver have a neutral taste that blends well with other products. In particular, canned corn can be added to the salad,as well as green beans.

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  • Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver

    Step by Step Cooking Salad with Liver