How to cook liver deliciously and healthily

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Any cook knows about the benefits of a dish like liver. However, the presence of beneficial properties should not be the only reason to eat this dish. It is important that the dish turns out tasty and has the right consistency. Otherwise, the gourmet is unlikely to enjoy the meal.

In order for the liver to become soft, tender and have excellent taste qualities, it must be cooked correctly. In no case should mistakes be made that make the dish less appetizing. So what do many housewives do wrong?

Large pieces

You should not cut the liver into large pieces. They are unlikely to become soft. The product should be finely chopped. The thickness of each piece should exceed one and a half centimeters.

Avoiding pre-soaking

In no case should the heat treatment of the liver begin without prior preparation of the product. The result of this approach will be the loss of the dish's tenderness.

Before frying the liver, it should be placed in a container into which milk was poured. It is desirable that the drink was cold.

Adding salt early

Sodium chloride should not be in the pan or saucepan at the first stage of cooking the dish. If you salt the liver too early, the dish will lose its juiciness.

If the goal is to prepare a mild dish, then you can add spices only at the final stage of creating the dish.