Recipe: Pan-fried duck liver (chicken liver)

Home Cooking Recipe: Pan-fried duck liver (chicken liver)

Notes:

Chicken gizzards and duck gizzards, because the protein is comparable to chicken and duck meat, and the fat content is only 1/5 of that of chicken and duck. It is a very healthy food that can be eaten by almost everyone. It is rich in trace elements such as iron and zinc, vitamin A, vitamin B2, vitamin D, etc. After consumption, it can effectively supplement the body's demand for these substances. Children who are growing up are prone to zinc deficiency, and animal internal organs are more necessary to eat. In addition, some people who use excessive eye, often eat animal internal organs can also effectively improve vision. As long as it is not already high blood pressure, coronary heart disease, high blood lipids, people do not have to talk about liver color change. Animal internal organs are not only delicious foods in people's daily diet, but also have certain medicinal value for treating certain diseases of the human body. It’s just that everything is good, but it’s also temperate. If you eat too much, it’s not good. French lamb liver can also be made by this method, the steps are the same as this recipe. It's just that there are not too many places in the liver. It is good to use chicken liver and duck liver. A little dish decoration is a high-force French meal. Today, we focus on the practice. In order to see the ingredients, there is no set. Everyone can use their creativity. It can be served with fried vegetables or salads. I like to use the fried vegetables from the pan.

Ingredients:

Steps:

  1. Home Cooking Recipe: Milk is added with water to soak duck liver or chicken liver for an hour. Then take out, sprinkle with rosemary, put a thin olive oil in the pan, put it into the duck liver, see the side change to half the height and turn it over, and see the side color completely discolored and then start the pot. The surface is decorated with parsley or parsley.

    Milk is added with water to soak duck liver or chicken liver for an hour. Then take out, sprinkle with rosemary, put a thin olive oil in the pan, put it into the duck liver, see the side change to half the height and turn it over, and see the side color completely discolored and then start the pot. The surface is decorated with parsley or parsley.

Tips:

1, must be soaked in milk for an hour, you can remove the smell, clean blood, and will be very tender, this is a small secret. And useful for all livers. 2, cut in the middle of bright red but no blood is normal, but also the best taste, if all the color is old, if there is blood, you need to cook in the pan.


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