Liver pate is loved by many, but not everyone knows the secrets of its proper cooking. To liver pate not bitter, to get a tender and juicy taste, it is important to follow some tricks of its preparation.
Approaching the main holiday of the Christian Easters and hostess contemplating what to cook Easter holiday meals and to please loved ones. Prepare tender appetizer - liver pate his tender and delicious taste will not leave anyone indifferent. We will reveal you the secrets of cooking delicious liver pate.
Secrets of cooking delicious liver pate
- To choose the best liver pate chicken livers.
- To paste is not bitter, it is necessary soak liver in milk - at least one hour.
- Before sending the liver in the pan, sprinkle with sugar, and add salt at the end of cooking.
- Delicate pate is obtained if it Beat in a blender.
- The pate do not add a boiled egg, As the Council is in many recipes, it will give a rough taste.
- Tender and delicious taste will paste when preparing it with a lot of carrots and onions.
- It is better to put out the liver is not in the plant, and in butter - the taste of the finished dish will be more tender.
For the preparation of liver pate, you will need: 1 kg chicken liver, 2 large carrots, onions 2-3, 50 g of butter, salt, sugar, spices to taste.
Preparation: soaked in milk liver extinguish in a pan or saucepan with 1 tablespoon sugar until complete evaporation of the liquid. After add the butter, coarsely chopped onions and carrots and simmer for 15-20 minutes. At the end of cooking in the liver with vegetables, add salt, seasoning, whip in a blender.
To liver pate more advantageous looked at the table, serve it on sandwiches or in a tartlet.
Also, be sure to find outrecipes are original and delicious dishes of fish, which can be cooked and vegetable days, and holidays.
