It is not difficult at all to fry liver so that it turns out soft.
You just need to follow a few simple rules.
Yulia Arkhipova, an expert in the field of cooking, a chef and a fourth-class baker for the online publication Belnovosti, tells us what determines the softness of fried liver.
How to cook soft liver
First, the liver needs to be defrosted properly: slowly, on the bottom shelf of the refrigerator.
If the liver is chilled, it must be rinsed under cold water and cleaned of films (except for poultry).
Secondly, you don't need to cut the liver finely. You can cut it into cubes or strips, but they shouldn't be small.
Thirdly, when frying the liver, you need to stir or turn it over frequently.
Fry on each side until golden brown - this is not about liver.
Earlier, the expert told when to add butter to puree so that the dish turns out tasty and aromatic.
Expert: Julia Arkhipova
