Composition / ingredients
Cooking method
1. Soak the liver in milk for 2 hours. If you don't have time, you can skip this step, but, as for me, the soaked liver becomes softer, juicier, more tender.
2. Rinse the liver well, if available, remove the films, veins, ducts. Cut the liver into small pieces.
3. Wash the carrots, after which they need to be cleaned and grated on a coarse grater.
4. Peel the onion, wash it, chop it finely.
5. Heat the vegetable oil in a frying pan, put the onion in it and fry until golden.
6. Add carrots to the onion. Fry the vegetables together for 10 minutes.
7. Add salt to the liver, add spices. Put the fried vegetables to the liver. Mix everything well.
8. Pour water into the bowl of the slow cooker (see the instructions for your device). Take a form that will fit in a steamer (multivarku). It can be either a special form, or simply heat-resistant, glass, plastic, porcelain. Put the liver and vegetables in it. Place the mold inside the steamer.
9. Set the "steamer" mode for 40 minutes. Steam the liver for the specified time. Please note that the cooking time depends on the characteristics of your technique and may vary more or less. Focus on your slow cooker.
Serve the finished liver to the table with your favorite side dishes, I think it goes best with rice. Before serving, decorate the dish beautifully with fresh herbs. Try it! Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Beef liver - 130 kcal/100g
