Liver "Beauty of the East"

Category: Meat dishes
Liver Beauty of the East

Ingredients

Liver 0.5KG
Bulb onions 1-2 pcs. large
Garlic 3 teeth
Starch 1 tbsp. l with a slide
Salt 0.5 tbsp. l
Dry paprika 0.5 tbsp. l
Ground red bitter pepper to taste (a lot!)
Vegetable oil 30-50 g (1-22 tbsp. L)
Soy sauce 4 tbsp. l
Tomato paste 0.5 - 1 tbsp. l
Honey 1 tbsp. l
Boiling water 60 ml

Cooking method

  • Cut half-thawed liver into centimeter layers, slightly beat off under polyethylene, free from films and ducts, cut into strips 3-5 cm long, put in a bowl, cover with starch, add crushed garlic, salt, paprika, red pepper and vegetable oil, mix and leave to marinate for 20 minutes.
  • Cut the onion into quarters.
  • For the gravy, stir in honey, tomato paste and soy sauce, dilute with boiling water.
  • Put the liver with the marinade in a hot pan and quickly fry over high heat, stirring constantly. Add onions and fry together for 5 minutes. Pour in the gravy, reduce heat and simmer, covered for another 5 minutes, without drying.
  • The liver turns out to be soft, sweet and sour, moderately spicy, with delicious gravy.

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

any - stove or multicooker

Note

Rarely do you come across good methods of cooking liver: this is such a peculiar product. I have my own, always successful recipe, but I want to try something else. Another "pseudo-Korean" recipe. This method was subtracted on us by such a "Beauty" like (author's name). I will cook like that.
But.
We sell good tomato paste - it is very thick and sour, so I'll put less of it next time. This should be adjusted depending on the quality of the pasta. But I'll add half a spoonful of honey.

According to my decision, they do not eat side dishes in our house, but this liver, being the "Beauty of the East", asks for rice as a companion ...

I found and read celfh's post; there is some difference; I hope celfh won't get angry and let me share the laurels ...

Loya
The name just killed! : swoon: Liver - and beauty! : DIt's tempting to look into the recipe! ..
TATbRHA
Maybe this is what the author - Aliya - was counting on ... Well, really, the food turned out to be quite good, and even what was left "from yesterday" is also tasty.
Lanochka007
I have cooked liver according to your recipe more than once, and I must say that this variant of cooking liver has become a favorite in our family. Big Merci for the recipe!
TATbRHA
Health to you and your family!
TATbRHA
It turned out that the most delicious in this way is lamb liver! And you don't even need to clean or beat it.
Darling
A very interesting recipe. I will definitely try it today!

Liver "Beauty of the East"

Category:
Meat dishes
Liver Beauty of the East
Ingredients
Liver

0.5KG
Bulb onions

1-2 pcs. large
Garlic

3 teeth
Starch

1 tbsp. l with a slide
Salt

0.5 tbsp. l
Dry paprika

0.5 tbsp. l
Ground red bitter pepper

to taste (a lot!)
Vegetable oil

30-50 g (1-22 tbsp. L)
Soy sauce

4 tbsp. l
Tomato paste

0.5 - 1 tbsp. l
Honey

1 tbsp. l
Boiling water

60 ml
Cooking method
Cut half-thawed liver into centimeter layers, slightly beat off under polyethylene, free from films and ducts, cut into strips 3-5 cm long, put in a bowl, cover with starch, add crushed garlic, salt, paprika, red pepper and vegetable oil, mix and leave to marinate for 20 minutes.

Cut the onion into quarters.

For the gravy, stir in honey, tomato paste and soy sauce, dilute with boiling water.

Put the liver with the marinade in a hot pan and quickly fry over high heat, stirring constantly.Add onions and fry together for 5 minutes. Pour in the gravy, reduce heat and simmer, covered for another 5 minutes, without drying.

The liver turns out to be soft, sweet and sour, moderately spicy, with delicious gravy.


The dish is designed for

4 servings
Time for preparing:

1 hour
Cooking program:

any - stove or multicooker
Note

Rarely do you come across good methods of cooking liver: this is such a peculiar product. I have my own, always successful recipe, but I want to try something else. Another "pseudo-Korean" recipe. I read this method, we liked this "Beauty" (author's name). I will cook like that.
But.
We sell good tomato paste - it is very thick and sour, so I'll put less of it next time. This should be adjusted depending on the quality of the pasta. But I'll add half a spoonful of honey.

According to my decision, they do not eat side dishes in our house, but this liver, being the "Beauty of the East", asks for rice as a companion ...

I found and read celfh's post; there is some difference; I hope celfh won't get angry and let me share the laurels ...


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