Many housewives know that the main secret of tender fried liver is pre-soaking the product in a milk drink.
In addition, this simple procedure helps remove the “bitterness” from the dish.
However, using milk to treat liver before frying has a serious drawback.
The process takes quite a long time. The cook has to wait at least 30 minutes.
Luckily, there is a much faster way to soften the liver and get rid of the extra flavors.
What product should I use?
Before placing pieces of raw liver in a frying pan with hot oil, the product should be rolled in a small amount of sugar.
But it’s easier to do it this way: add the sweet dry ingredient to a deep bowl filled with chopped liver and immediately mix the resulting mass.
For a kilo of the main product you should use no more than one teaspoon of granulated sugar and a similar amount of flour.
The result will be a soft, juicy, tender and incredibly tasty dish. The bitterness will be “masked” by sugar.
