Steam the liver in a double boiler. How to cook liver in a double boiler. How to prepare liver zrazy

Liver is a quick-cooking, but at the same time capricious product. If you overexpose it, the ingredient becomes tough. Many people have started cooking liver in a slow cooker. It is also quick, and the product itself simmers in the bowl, remaining soft. How to cook beef liver in a slow cooker?

There are simple but delicious recipes for the whole family. It is also worth noting that many people do not even realize how many new things can be prepared from liver. Simply boil the pasta or cereals, and a delicious, healthy dinner is ready!

How to cook liver in a double boiler

Steamed liver? It seems like it can't be tasty. In reality, it all depends on the seasonings and side dishes you use. Suitable for steamed liver, baked with olive oil and bell peppers, is any dish like “paprikash”, including those obtained from frozen semi-finished “pepper” and absolutely any green vegetables.

To cook the liver in a double boiler, you will need to cut it into fairly thin strips and sprinkle with seasonings - a mixture of peppers, basil, plus a little pepper, and a little nutmeg will do. If the side dish is spicy, you can get by with a pinch of plain sea salt. For those who limit it, pepper flakes and garlic salt are suitable.

The product is placed in the middle bowl of a double boiler for 20-30 minutes, and served hot and with vegetable side dishes.

The problem with the liver and the slow cooker can be described in one phrase: “Liver porridge.” The large heating area and specific preparation often lead to the fact that any liver dish, no matter how hard you try, turns into the most ordinary porridge. This can only be avoided by taking a long time to adapt to your multi-oven. Try, first, reduce the cooking time from the one specified in the recipe by 10 minutes, and see what happens. If the degree of readiness is acceptable, you can leave it like that, and if not, “finish cooking” in the warm-up mode.

In general, the liver is cooked together with water, adding, perhaps, only onions to the dish. After the product has been stewed, you can combine it with separately cooked vegetables. Putting everything together in a multicooker bowl is suitable only for those who, in principle, love vegetable purees and have nothing against their regular use.

Those who don't count calories usually fry the liver like cutlets. It is poured into the multicooker bowl, the liver itself is beaten, freed from films and blood vessels, and fried on both sides in oil. Then you can bring it to readiness in the “quenching” mode, turning it on for 15 minutes.

These options are most suitable for chicken liver. In most stores you can buy a “mixture” of liver and heart on a backing. It is washed with cold water and chopped with a sharp knife. In parallel with this process, defrost and cook any vegetables in the microwave, for example, and, and simply chop 1 fresh onion.

The washed liver and onions are stewed in an open frying pan with water until half cooked, vegetables are added, covered with a lid, and brought to the desired condition for about 15 minutes. In general, any recipes with chicken liver will be the fastest, if only because you do not need to remove a large number of blood vessels from it, and it is not tough in principle.

Other ways to speed up liver cooking:

• beat it off with a simple culinary hammer. It is better to beat on a plastic board, and the force of the blow will have to be calculated without raising the hammer too high, otherwise you will have to collect the liver from the walls, and not cook;
• if you don’t have a hammer, you can cut the portioned pieces on top with a knife so that you get a fine mesh, or simply cut the portioned pieces in half;
• and not loved by culinary aesthetes, but a very effective option - simply cut the liver into smaller pieces, cut into strips, for example, or even... into cubes. Suitable for dishes with vegetables, or, for example, with a side dish of buckwheat porridge; it cooks, on average, 15 minutes faster than large portioned pieces.

Recipe Chicken liver in a double boiler. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken liver in a steamer.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	119.6 kcal	1684 kcal	7.1%	5.9%	1408 g
Squirrels	15.8 g	76 g	20.8%	17.4%	481 g
Fats	5.2 g	56 g	9.3%	7.8%	1077 g
Carbohydrates	2.3 g	219 g	1.1%	0.9%	9522 g
Organic acids	0.1 g	~
Alimentary fiber	0.6 g	20 g	3%	2.5%	3333 g
Water	73.5 g	2273 g	3.2%	2.7%	3093 g
Ash	2.0211 g	~
Vitamins
Vitamin A, RE	9050.6 mcg	900 mcg	1005.6%	840.8%	10 g
Retinol	9.05 mg	~
beta carotene	0.1 mg	5 mg	2%	1.7%	5000 g
Vitamin B1, thiamine	0.388 mg	1.5 mg	25.9%	21.7%	387 g
Vitamin B2, riboflavin	1.592 mg	1.8 mg	88.4%	73.9%	113 g
Vitamin B4, choline	146.53 mg	500 mg	29.3%	24.5%	341 g
Vitamin B5, pantothenic	0.034 mg	5 mg	0.7%	0.6%	14706 g
Vitamin B6, pyridoxine	0.701 mg	2 mg	35.1%	29.3%	285 g
Vitamin B9, folates	182.601 mcg	400 mcg	45.7%	38.2%	219 g
Vitamin B12, cobalamin	12.497 mcg	3 mcg	416.6%	348.3%	24 g
Vitamin C, ascorbic acid	20.75 mg	90 mg	23.1%	19.3%	434 g
Vitamin D, calciferol	0.004 mcg	10 mcg	250000 g
Vitamin E, alpha tocopherol, TE	0.053 mg	15 mg	0.4%	0.3%	28302 g
Vitamin H, biotin	0.17 mcg	50 mcg	0.3%	0.3%	29412 g
Vitamin RR, NE	10.2146 mg	20 mg	51.1%	42.7%	196 g
Niacin	7.58 mg	~
Macronutrients
Potassium, K	256.71 mg	2500 mg	10.3%	8.6%	974 g
Calcium, Ca	24.34 mg	1000 mg	2.4%	2%	4108 g
Magnesium, Mg	21.35 mg	400 mg	5.3%	4.4%	1874
Sodium, Na	362.39 mg	1300 mg	27.9%	23.3%	359 g
Sera, S	168.68 mg	1000 mg	16.9%	14.1%	593 g
Phosphorus, Ph	216.6 mg	800 mg	27.1%	22.7%	369 g
Chlorine, Cl	454.64 mg	2300 mg	19.8%	16.6%	506 g
Microelements
Aluminium, Al	75.4 mcg	~
Bor, B	37.7 mcg	~
Iron, Fe	13.374 mg	18 mg	74.3%	62.1%	135 g
Yod, I	0.57 mcg	150 mcg	0.4%	0.3%	26316 g
Cobalt, Co	12.362 mcg	10 mcg	123.6%	103.3%	81 g
Manganese, Mn	0.2849 mg	2 mg	14.2%	11.9%	702 g
Copper, Cu	309.96 mcg	1000 mcg	31%	25.9%	323 g
Molybdenum, Mo	44.548 mcg	70 mcg	63.6%	53.2%	157 g
Nickel, Ni	0.565 mcg	~
Rubidium, Rb	89.7 mcg	~
Selenium, Se	41.156 mcg	55 mcg	74.8%	62.5%	134 g
Fluorine, F	5.84 mcg	4000 mcg	0.1%	0.1%	68493 g
Chromium, Cr	7.16 mcg	50 mcg	14.3%	12%	698 g
Zinc, Zn	5.1396 mg	12 mg	42.8%	35.8%	233 g
Digestible carbohydrates
Starch and dextrins	0.019 g	~
Mono- and disaccharides (sugars)	1.7 g	max 100 g
Glucose (dextrose)	0.245 g	~
Sucrose	1.2249 g	~
Fructose	0.2261 g	~
Essential amino acids	0.0539 g	~
Arginine*	0.7915 g	~
Valin	0.9545 g	~
Histidine*	0.3192 g	~
Isoleucine	0.7161 g	~
Leucine	1.4642 g	~
Lysine	0.8178 g	~
Methionine	0.3185 g	~
Methionine + Cysteine	0.5013 g	~
Threonine	0.5503 g	~
Tryptophan	0.3053 g	~
Phenylalanine	0.7464 g	~
Phenylalanine+Tyrosine	1.2569 g	~
Nonessential amino acids	0.1249 g	~
Alanin	1.1039 g	~
Aspartic acid	1.4227 g	~
Hydroxyproline	0.0452 g	~
Glycine	0.8143 g	~
Glutamic acid	2.1369 g	~
Proline	0.767 g	~
Serin	0.3744 g	~
Tyrosine	0.5107 g	~
Cysteine	0.1758 g	~
Sterols (sterols)
Cholesterol	267.04 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.5 g	max 18.7 g
14:0 Miristinovaya	0.0151 g	~
16:0 Palmitinaya	0.6859 g	~
17:0 Margarine	0.0075 g	~
18:0 Stearic	0.3543 g	~
Monounsaturated fatty acids	1.2739 g	min 16.8 g	7.6%	6.4%
14:1 Myristoleic	0.0075 g	~
16:1 Palmitoleic	0.0905 g	~
17:1 Heptadecene	0.0075 g	~
18:1 Oleic (omega-9)	1.1608 g	~
20:1 Gadoleic (omega-9)	0.0075 g	~
Polyunsaturated fatty acids	0.5352 g	from 11.2 to 20.6 g	4.8%	4%
18:2 Linolevaya	0.4372 g	~
18:3 Linolenic	0.0075 g	~
20:4 Arachidonic	0.0905 g	~
Omega-6 fatty acids	0.5 g	from 4.7 to 16.8 g	10.6%	8.9%

The energy value of chicken liver in a double boiler is 119.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook liver correctly for a diet, but with breading

Most people do not like liver diet recipes (i.e. liver simply boiled in water or stewed with vegetables) for one simple reason. They associate the taste of the dish quite strongly... no, not with the taste of liver, but with crispy breading. Frying in breadcrumbs adds about 200 kcal to the dish exclusively from fats and carbohydrates, so it is not acceptable for true dieters.

In the everyday life of any housewife, a multicooker occupies a special place, since it serves as a frying pan, saucepan, steamer and mini-oven, with which you can easily prepare delicious treats. It is believed that this device makes food tastier and much healthier.

Cooking liver in a slow cooker

Liver is an offal containing many vitamins and various minerals. It is rich in magnesium, iron and potassium. It is often included in the diet of people suffering from anemia. However, not all chefs know how to cook liver in a slow cooker so that the treat is as tasty, juicy, and aromatic as possible. After reading the step-by-step instructions, you can easily learn this.

Secrets of cooking liver

• To prevent the ingredient from giving a bitter taste, it is worth pre-soaking it in milk, kefir or water. Turkey and chicken by-products do not need to be subjected to this procedure.
• Be sure to remove the film and cut out the ducts.
• There is no need to subject the offal to long-term processing, otherwise the dish will turn out dry. This rule does not apply to stewed liver.

Chicken liver in a slow cooker

This ingredient is considered nutritious and healthy, but many cooks do not know how to cook chicken liver in a slow cooker. The dish is good for lunch and dinner. It is better to serve rice or potatoes as a side dish, which can be cooked either in a slow cooker together with the main dish or separately. If you don’t like the specific smell of the main ingredient, you can pre-soak it in milk for half an hour.

Ingredients:

• chicken by-product – 1 kg;
• onions – 1-2 pcs.;
• carrots – 3-4 pcs.;
• salt pepper;
• fresh greens.

Cooking method:

1. Finely chop the onion.
2. Send the carrots to a coarse grater.
3. Place the prepared vegetables into the bowl of the device, add oil. Set to simmer mode, cook for 10 minutes.
4. Prepare the offal. Rinse thoroughly under water and remove film. Cut in half.
5. Add to the vegetables, add a glass of water (200 ml), stir, close the lid and simmer for about 30 minutes.
6. In 10 min. until done, add salt and pepper.
7. Let the dish sit for 15 minutes, then arrange on plates and garnish with herbs.

How to cook beef liver in a slow cooker?

The washed liver is cut into small cubes. Vegetables are peeled. Cut the onion into cubes, and the carrots into medium-sized strips. Pour vegetable oil into the bottom of the bowl and place slices of liver. Add selected spices.

Cover the top with a layer of onions and then carrots. To make the final dish juicier, add a glass of clean water. Cook for forty minutes in the “Stew” mode. The indicated time is suitable for beef liver in the Redmond multicooker. In the rest, it is worth periodically checking the product for readiness.

When serving, the liver with vegetables can be decorated with fresh herbs. Rice, pasta or mashed potatoes are suitable as a side dish.

Beef

The dish, served with potatoes or buckwheat, will be appreciated by both children and adults. Beef liver is cooked in a slow cooker for about 30 minutes. This is a big help when in the evening, after a long day of work, you need to quickly feed something to a hungry family. The side dish can be cooked in a bowl for steaming food, which will save time and make the dish even healthier.

Ingredients:

• beef offal – 1 kg;
• onions – 2 pcs.;
• flour – 2 tbsp. l.;
• water (boiled) – 200 ml;
• sunflower oil – 2 tbsp. l.;
• dill - several sprigs;
• greens - any;
• salt, black pepper.

Cooking method:

1. Remove the pre-soaked liver from film and ducts.
2. Cut into small pieces.
3. Roll in flour.
4. Chop the onion into quarters.
5. Place onion in the bottom of the bowl. Set the “Frying” mode. Sauté in oil for 5 minutes, stirring occasionally.
6. Add pieces of meat to the onion, stir, fry for 4-5 minutes.
7. Pour in a glass of warm boiled water, season with salt and pepper. To stir thoroughly. Close the lid.
8. Set to “Stew” mode and cook for about 20 minutes.
9. Serve the dish with herbs.

Steamed dishes

In cooking, there are subtleties when handling chicken livers:

1. First of all, the liver is cleaned of films, blood clots and veins, then washed well under running water, cut into small pieces and allowed to drain off excess liquid. You can dry the offal with a paper towel.
2. It is easier to separate the film if the liver is salted with coarse salt, acidified with citric acid, or frozen for about half an hour in the refrigerator. The last option is considered the most effective.
3. It is recommended to use environmentally friendly products. Nitrates and other substances that poison the body are not evaporated.
4. Fresh liver is elastic, fingerprints do not remain on it after pressing. It is better to cook it immediately rather than store it.
5. It will turn out tender and juicy if you first hold it a little in fresh or sour milk with the addition of 1 tsp. Sahara. Instead of milk, you can use medium-fat kefir or clean water.

With sour cream

This dish is distinguished by its delicate consistency and the presence of aromatic gravy. Even a novice housewife can make liver in sour cream in a slow cooker, and a step-by-step cooking method with detailed photos will help her with this. To remove bitterness, you must first soak the product in milk and put it in a cool place for 2-3 hours. To avoid taking up time for cooking, it is recommended to do this in advance, for example, in the morning if the dish is planned for lunch.

Ingredients:

• beef offal – 1 kg;
• onions – 2 pcs.;
• Sunflower oil – 2-3 tbsp. l.;
• sour cream 20% (or cream) - 200 ml;
• water – 150-200 ml;
• flour – 2 tbsp. l.;
• salt pepper.

Cooking method:

1. Finely chop the onion and place in a bowl with sunflower oil.
2. Set the “Frying” mode, time – 25 minutes.
3. Fry the onion.
4. Cut the meat into pieces and add to the onion, stir. Frying time 20 min.
5. Season with pepper, add sour cream and water. Mix well until smooth.
6. Add flour and mix again. It will add viscosity to the dish. Due to the volume of flour, you can control and select the required consistency. If you use richer sour cream, then flour may not be included in the ingredients.
7. Set the “Extinguishing” mode, the timer to 40 minutes, close the lid.
8. When the dish is ready, you should add salt, stir and let it brew.

With buckwheat

Buckwheat is considered a healthy product - it contains many microelements, vitamins, fatty acids and organic acids. This cereal is especially recommended for people with diabetes. Buckwheat with liver in a slow cooker is easy to prepare, and the dish turns out aromatic and healthy. To obtain crumbly porridge, you should follow this classic recipe with photo.

Ingredients:

• buckwheat – 200 g;
• beef (veal) liver – 0.5 kg;
• onions – 2 pcs.;
• butter – 30 g;
• sour cream with a high percentage of fat content - 3 tbsp. l.;
• water – 200 ml;
• salt;
• ground black pepper.

Cooking method:

1. Free buckwheat from bad grains and impurities.
2. Set the “Fry” mode and fry the cereal in a dry bowl for 5 minutes. Transfer the buckwheat to a separate bowl.
3. Remove the soaked meat from the film and large bile ducts, cut into pieces.
4. Heat oil in a slow cooker. Send finely chopped onion, add meat. Mix.
5. Lower the lid. Switch to the “Frying” mode, set the timer for 15 minutes.
6. When finished, add salt and pepper and stir.
7. Add sour cream and mix again.
8. Buckwheat should be washed 3-4 times and added to the food in the slow cooker. Close the lid. If there are “Buckwheat”, “Rice”, “Pilaf” or similar modes, then switch to it; if not, set the timer for 40 minutes.

Cooking method

1. At the preparatory stage, you need to wash, dry and cut the liver into halves. Peel and chop the onion. How the onion is cut is not important; it will not affect the taste of the dish, so cut it as you prefer.
2. Place the chopped onion in a multicooker bowl with heated sunflower oil and, stirring, fry until golden brown.
   Since the walls of the bowl have a non-stick coating, you will need very little oil - 2 tablespoons is enough.
3. Before frying the liver, place it in a bowl, sprinkle evenly with flour and stir.
4. As soon as the onion turns golden, add the chicken liver to it and continue to fry it along with the onion for 5 minutes, remembering to stir the contents of the bowl. Since we will be stewing the liver in gravy, there is no point in frying it too much.
5. If desired, you can add sour cream or tomato paste to the gravy. My family loves liver in tomatoes, so I added that.
6. Now you need to add salt, pepper and water. Use the amount of water depending on how thick the gravy you prefer. I usually take 1 tablespoon of tomato paste for this amount of offal and dilute it in 1 glass of water.
7. In order not to cook the side dish separately, you can immediately prepare a duet dish - chicken liver with potatoes in a slow cooker.
   In this case, the potatoes will be steamed - this is both convenient and healthy. To make it cook faster, it makes sense to cut it into small slices, then place it in a steamer tray, which in turn is placed in a bowl. Set the multicooker to “quenching” mode, close the lid and leave in the set program for 30-40 minutes.
8. A sound signal and aromas will call you to the kitchen, notifying you that the dish is ready. All you have to do is put the potatoes and liver with gravy on plates and immediately call your family to the table, although, I think, there will be no need for this - they will come running to the aromas themselves. Bon appetit!

Now you know how simple, tasty and very quickly it is to cook chicken liver in a slow cooker along with steamed potatoes as a side dish. Such dishes have always attracted housewives, because the time saved in the kitchen can be spent on yourself, children, your beloved husband, or on a pleasant call to a friend.

Chicken liver contains many nutrients: vitamins A, C and group B, amino acids, magnesium, etc. During heat treatment with steam, most of them are preserved. Liver cooked in a double boiler is recommended for pregnant women, children and those with anemia. The offal is also excellent for dietary nutrition.

Souffle

To prepare this dish, chicken, turkey or rabbit liver is suitable. Little fidgets will love this delicate treat. Below is a recipe for a juicy liver soufflé for children in a slow cooker with the addition of oatmeal. You can cook in silicone molds on a steam cooking stand or at the bottom of the bowl in the “Baking” mode. Serve mashed potatoes as a side dish.

Ingredients:

• chicken liver – 300-400 g;
• oatmeal flakes – 2 tbsp. l.;
• egg – 2 pcs.;
• carrots – 1 pc.;
• greens - several branches;
• vegetable oil – 2-3 tbsp. l.;
• salt;
• milk – 50 ml.

Cooking method:

1. Using a blender or meat grinder, grind the meat and carrots.
2. Add eggs and herbs to the mixture. Add salt. Beat well with a fork.
3. Add oatmeal flakes, add milk and mix everything.
4. Since the dish is for children, it is better to use silicone molds and steam the soufflé. Grease them with oil and pour the liver mass.
5. Pour a liter of water into the bottom of the bowl.
6. Set the “Steamer” mode, cooking time 20-30 minutes.
7. At the end of cooking, remove the soufflé from the molds and sprinkle with herbs. You can add sour cream on top.

Cooking steps

Wash the liver, remove the film and veins from it. Cut the liver into small pieces and pass through a meat grinder.

Peeled onions and carrots are also passed through a meat grinder and added to the twisted liver. Beat the egg into the resulting minced liver, add semolina and salt, mix and leave for 10-15 minutes so that the semolina swells.

Spread the liver mass into silicone molds, filling them up to the sides. I didn’t grease the molds with anything; the finished liver cutlets come out of them just fine.

Steamed liver cutlets turn out tasty and very tender.

Remove the liver cutlets from the ramekins and serve. These steamed cutlets can be eaten both warm and cold.

Bon appetit!

Using a double boiler, you can not only save on cooking time, but also preserve all the beneficial properties of the product. Beef liver, cooked with vegetables in sour cream sauce, and even steamed, turns out surprisingly tender, soft and juicy.

500 g of a wonderful product will be obtained in just half an hour, including 5 minutes of active time. Just need to soak the liver in advance in water or in milk diluted with water for 1 hour (the soaking procedure allows you to get rid of unnecessary bitterness and unnecessary odors, and the liver will be softer after cooking).

Ingredients required for the dish:

a) beef liver - 500 g; b) sour cream - 100 g; c) onion - 2 heads; d) carrots - 1 pc.; e) parsley - a small bunch; f) salt - half a teaspoon; g) pepper.

Cooking sequence:

1. Remove all films from the soaked liver, cut out the ducts. Cut into elongated bars and place in a steamer tray for liquid dishes.

2. Chop onions and carrots. Place everything in the steamer tray.

3. Add sour cream to the total mass, thanks to which the liver will gain special tenderness. Salt and pepper the entire composition.

4. Place the tray on the steamer, close the lid and set the time to 25 minutes. There is no need to approach the steamer all this time; the whole process will take place on its own.

5. In the meantime, you can chop the parsley and then add it fresh to the liver.

This tasty, tender and healthy dish can be made in just half an hour. As a side dish, tender mashed potatoes, white rice, stewed cabbage or simply boiled beets will go well with the liver.

Try it, bon appetit!

This dish can be offered to small children without fear. If you add vegetables and spices to the liver, you can prepare a tasty and relatively inexpensive delicacy.

Before cooking, the liver must be thoroughly rinsed under running cool water and then blotted with a paper towel. Using a sharp knife, pick up the edge of the liver film and carefully remove it. Remove all ducts and large vessels. Place the cleaned liver in a deep dish and pour cold milk over it. Leave to soak in milk for several hours. This is necessary in order to remove the specific bitter taste of the offal.

To cook the liver in a double boiler for a diet or children's dish, cut it into portions and lightly salt it. Place the product in the steamer bowl in the main tray and cook for half an hour. For a baby, grind the finished liver using a blender and add to the vegetable puree.

Aromatic liver with spices can be prepared in just 30 minutes.

LIVER RECIPE WITH SPICES

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What do you need:

• 300 g beef liver
• 3 tbsp. olive oil
• 50 ml dry white wine
• some breadcrumbs
• 1–2 cloves of garlic
• 1 onion
• salt, black pepper, ground nutmeg - to taste

How to cook liver with spices:

1. Cut the cleaned liver into thin oblong pieces and add salt. Place in a steamer tray intended for cereals. Pour in wine and 2-3 tbsp. cold water. Close the lid and cook the dish for 15 minutes.

2. Add butter, crackers, finely chopped onion and garlic, and spices to the liver. Cook the dish for another 15 minutes.

3. Serve the liver with rice, herbs or coleslaw.

In a double boiler you can prepare a hearty snack - liver roll.

LIVER ROLL RECIPE

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What do you need:

• 400 g beef liver
• 1 large carrot
• 1 onion
• 2 tbsp. chopped basil
• 1 clove of garlic
• vegetable oil
• 3 tbsp. boiled rice
• salt, pepper - to taste

How to prepare liver roll:

1. Cut the cleaned liver into layers and lightly beat. Season with salt and pepper.

2. For the filling, mix grated carrots, chopped onion and garlic, rice, basil, and salt. Place everything on the liver plates and roll into rolls.

3. Secure the rolls with thread or toothpicks and place in the steamer tray. Cook for 40 minutes.

4. Remove the threads from the finished rolls and pour sour cream over them.

Pork liver in a slow cooker

A juicy and tender treat that can be created in a short time. When cooking pork liver in a slow cooker, you can use different spices. This recipe contains cumin and sesame, but many do not like these additives, so you can replace them with mild curry. Experiment by adding small amounts of spices, otherwise you may spoil the dish. Potatoes, rice or pasta are suitable as a side dish.

Ingredients:

• pork liver – 0.5 kg;
• onions – 2-3 pcs.;
• sour cream 20% – 2 tbsp. l.;
• flour – 3 tbsp;
• garlic – 3 teeth;
• cumin – 0.5 tsp;
• ground pepper;
• sesame – 1 tbsp. l.;
• salt.

Cooking method:

1. Wash the liver and cut into oblong pieces.
2. Cut the onion into half rings.
3. Set the “Frying” mode, the timer for 20 minutes.
4. Pour oil into the bottom of the multicooker. Sauté the onion until translucent (4-5 minutes, stirring, with the lid open).
5. Dredge the pieces of meat in flour. Add to the onion and stir. Fry for 5 minutes. with the lid open.
6. Season with cumin and sesame seeds. Stir, release the lid.
7. Crush the garlic using a press and mix with sour cream.
8. In 5-7 minutes. Before the timer stops, add pepper, salt and sour cream dressing with garlic. Stir, close the lid.

Chicken liver in a steamer with sour cream

Usually, when the liver is stewed in a frying pan, it is mixed with sour cream, since it gives the meat a creamy taste and eliminates possible bitterness. Surprisingly, this combination can also be used when cooking in a double boiler.

Ingredients

• Chicken liver – 0.4 kg;
• Wheat flour – 1 tbsp;
• Butter – 50 g;
• Onion – 1 head;
• Sour cream – 150 g;
• Salt and black pepper - to taste;
• Bay leaf – 2 pcs.

How to quickly and easily make steamed chicken liver with sour cream step by step

• We clean the liver from veins and films, then rinse it and cut it into small pieces and let the excess liquid drain.
• Dip the resulting cubes in flour and place them in a separate bowl for a while.
• Peel the onion and cut into small cubes. Our chef will tell and show you how to do this easily and quickly.

• Heat the butter in a frying pan and fry the vegetable in it until it turns golden brown.
• We transfer the finished onion to the liver, pour in sour cream, add salt, pepper and your favorite spices. Mix everything well.
• We put the liver in a bowl for cereals, after which we place it in a double boiler and cook our meat delicacy for half an hour. During cooking, you can stir the contents of the bowl once.

This liver can be used as an independent hot appetizer, or added to various side dishes.

Stewed

A very simple recipe, supplemented by a photo, will explain how to stew liver in a slow cooker. To prepare a treat for a child, it is better to use veal or chicken offal: it is softer, more tender and takes 30-40 minutes to cook. The recipe uses beef liver. Cooking differs in that the time is about one and a half hours. You can simmer less, but there is a chance that the dish will turn out tough.

Ingredients:

• beef offal – 1 kg;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• black pepper – 5 peas;
• olive oil – 2 tbsp. l.;
• paprika, marjoram, oregano - to taste;
• salt.

Cooking method:

1. Pre-soak the liver, remove the film, cut into pieces, and place on the bottom of the container.
2. Cut the onion into rings and add to the meat.
3. Pour olive oil, add seasonings, salt, and stir.
4. Set the stewing mode, cooking time 1-1.5 hours.
5. Serve the stew with rice.

With potato

The step-by-step recipe with photos is extremely simple. By sticking to it, you can figure out how to prepare a delicious dish. Even a novice cook can make liver with potatoes in a slow cooker. The dish always turns out tender and juicy. Housewives use their favorite spices for cooking. Potatoes and liver are stewed together, so there is no need to boil the side dish separately. The dish is perfect for a family lunch.

Ingredients:

• potatoes – 6-8 pcs.;
• chicken liver – 500 g;
• onion – 1 pc.;
• medium carrots – 1 pc.;
• bell pepper – 1 pc.;
• sunflower oil – 2-3 tbsp. l.;
• bay leaf – 2 pcs.;
• water – 300-400 ml;
• salt;
• ground pepper.

Cooking method:

1. Pre-soak the liver. Place in a bowl. Don't cut.
2. Cut the onion and pepper into small cubes. Carrots - into strips. Add vegetables to chicken by-product.
3. Add vegetable oil.
4. Set the “Frying” program for 15 minutes.
5. Peel the potatoes and cut into cubes.
6. When the end of frying signal goes off, stir the contents and add the potatoes.
7. Salt, pepper, add bay leaf.
8. Add hot water so that the ingredients are not completely immersed in it, otherwise you will end up with a liquid dish.
9. We set the “Quenching” program, time – 45-50 minutes. Close the lid.
10. Sprinkle the finished dish with herbs.

Recipes

In a double boiler, the liver turns out juicy, tender and appetizing, as in the photo. And due to its high protein content, this meat product is often included in protein diets.

Important! If you are on a strict diet, steamed chicken liver is prepared without vegetables and pepper, and only slightly salted.

Classic version

Ingredients:

• 400 g chicken liver;
• 2 medium onions;
• 1/3 tbsp. l. salt;
• a pinch of black pepper.

Combine thin onion half rings with pieces of liver, salt and pepper. Place the well-mixed mixture in a rice bowl. Place it in a steamer. After 30 minutes the dish will be ready.

With vegetables

Ingredients:

• 200 g each of chicken liver, green beans and cauliflower;
• 1 medium carrot;
• 2 tsp. semolina;
• 2 eggs;
• a bunch of parsley and dill;
• salt and pepper to taste.

Cut the carrots into small pieces. Divide the cauliflower into inflorescences, wash them and remove spoiled parts. Chop the greens and defrost the beans. Grind the vegetables and prepared pieces of liver in a meat grinder, add dill and parsley. Beat the eggs in a bowl, add salt and pepper, add seasonings and beat again. Pour into the liver mass and mix thoroughly.

Lightly sprinkle a rice bowl with breadcrumbs and place the minced meat there. Place an oiled piece of parchment on it. After an hour, carefully remove the container with the finished dish from the steamer.

It looks like a meat pie. Some people coat it with sour cream or use parsley sprigs as decoration.

Important! The best way to lose weight is to eat dishes that do not use fat in their preparation.

With sour cream

To prevent the liver from becoming bitter, sour cream is added to it during stewing. This dairy product adds creamy notes to the taste of the dish. For this purpose, sour cream is used when steaming liver.

Products:

• 400 g chicken liver;
• 1 tbsp. l. wheat flour;
• large onion;
• 2/3 tbsp. sour cream;
• 2 bay leaves;
• a pinch of ground black pepper;
• a little salt;
• 1/2 tsp each rosemary, turmeric and basil.

The diced liver is rolled in flour and transferred to a separate plate. The onion is also cut into cubes, lightly fried in a frying pan without oil and added to the liver along with sour cream, salt, pepper and other seasonings. Everything is thoroughly mixed (this will need to be done again in 15 minutes) and placed in a bowl for cereals, which is placed in a double boiler for half an hour.

Peculiarity! The finished liver can be eaten as an independent dish or combined with vegetable side dishes and various cereals.

With sour cream, carrots and pepper

Required:

• liver - 0.7 kg;
• large carrots - 1 pc.;
• onion - 1 head;
• bell pepper - 1 pc.;
• liquid sour cream of medium fat content - 6 tbsp. l.;
• salt, pepper and oregano to taste.

Pepper and salt the pieces of cleaned and washed liver to your taste. Set aside for 2-3 minutes. Meanwhile, cut the washed and peeled carrots into cubes, and cut the onion and bell pepper into half rings.

Lightly roll the liver soaked in spices in flour and place in a double boiler for 30 minutes - specifically in a rice bowl. Sprinkle vegetables on top. 10 minutes before the end of cooking, add sour cream to the listed ingredients and mix everything thoroughly.

Steamed liver

This version of the dish is dietary. Even though the offal is steamed, the resulting dish is very tasty, tender and healthy. For a juicier roast, we recommend using a silicone bowl on top of the steamer to ensure all the juices remain in the meat. A step-by-step method for steaming liver is accompanied by delicious photos.

Ingredient:

• beef offal – 0.5 kg;
• medium onion – 1 pc.;
• carrots – 2 pcs.;
• sunflower oil – 2 tbsp. l.;
• water – 500 ml;
• salt;
• black pepper.

Cooking method:

1. Grate the carrots coarsely and the onion into small cubes.
2. Pour in the oil. Set the “Frying” mode and heat the device. Add onions and carrots. Fry for 10 minutes. When finished, place in a bowl.
3. Prepare the offal, cut into cubes. Place liver pieces in a steam bowl, sprinkle with salt and pepper.
4. Place roasted vegetables on top.
5. Pour water into the bowl. Place a container with products.
6. Close the lid of the device. Set the “Steamer” mode for 40 minutes.
7. Serve with your favorite side dish.

Chicken liver fried with onions in a slow cooker

The main advantage of this recipe is that the liver does not shoot all over the kitchen, like in a frying pan.

Ingredients:

• chicken liver – 0.6 kg;
• salt, curry seasoning - to taste;
• onion – 2 heads;
• flour – 2/3 cup;
• vegetable oil - for lubricating the multicooker bowl.

Preparation:

1. Rinse the liver and dry it with a paper towel.
2. Trim all veins. Cut only large pieces in half.
3. Add salt, seasonings, mix everything.
4. Pour flour into a flat bowl.
5. Peel the onion and cut it into thin half rings, sprinkle it with salt.
6. Lubricate the bowl with sunflower oil, use a silicone brush to do this.
7. Turn on the slow cooker to let the oil heat up.
8. Roll a piece of chicken liver in flour. Place the offal into the slow cooker. Do the same with the rest of the parts.
9. Take the chopped onion and place it on the liver.
10. Close the oven, select the “Frying” mode, time – 15 minutes.
11. After 5-7 minutes, open the multicooker and stir the product with a special spatula.
12. Close the lid and wait for the end of cooking.
13. The dish is ready. It has a beautiful crust and smells delicious. Serve it with your favorite side dish or just bread.

With mushrooms

For treats, you can use pork, chicken or beef offal. The goulash turns out excellent, with a unique delicate taste. Liver with mushrooms in a slow cooker can be prepared with a vegetable mixture from bags. Rice or mashed potatoes are perfect as a side dish for this delicate treat. Any mushrooms will do - it all depends on the taste preferences of the household.

Ingredients:

• chicken by-product – 500 g;
• mushrooms (champignons) – 200 g;
• onions (medium heads) – 2 pcs.;
• sour cream 20% – 100 g;
• tomato paste – 1 tbsp. l.;
• flour – 2 tbsp. l.;
• salt;
• water.

Cooking method:

1. Wash the offal (you can pre-soak it), cut it in half or leave whole pieces.
2. Pour oil into the bottom of the device, place pieces of meat, fry for 10 minutes.
3. Chop the mushrooms and place in a frying pan without oil. Water will be released during cooking.
4. Cut the onion into half rings or smaller. Add to the champignons when the water has evaporated. Add oil, sauté.
5. Place the roast over the meat.
6. For the sauce: put sour cream in a bowl, add flour. Mix.
7. Add tomato paste and stir again.
8. Place the resulting sauce in the slow cooker. Pour in water so that the food is almost hidden under it. Add salt and lower the lid.
9. Set the “Quenching” mode for half an hour.

Video

If you care about your health, then you definitely need to include dietary steam food in your diet. According to nutritionists, this type of heat treatment allows you to preserve more nutrients in products, many vitamins and a wealth of microelements. In addition, there are times when switching to a steam diet is simply vital. This refers to restrictions on the consumption of fried foods for various diseases of the gastrointestinal tract, cardiovascular system or metabolic disorders.

Do not be mistaken and consider steamed dishes without baking to be less tasty, bland and monotonous. On the contrary, the food turns out juicy, tender, tasty and less caloric. In addition, steaming is quick and convenient, and cooked dishes are easier to digest by the body. And that's not all the benefits of steaming food. It should be noted that the process of preparing dishes in a double boiler eliminates the addition of water, in which some useful substances usually dissolve, during the cooking and stewing process. In addition, after steaming products, they practically retain their natural appearance and therefore look more aesthetically pleasing and appetizing.

Please note: when cooking steamed food, it is best to use environmentally friendly products, since all kinds of nitrates and pesticides remain in the food during steam processing and are not evaporated. This is why steam diets are so popular today not only among people suffering from any diseases, but also among those who adhere to proper nutrition and prefer a healthy diet.

It should be noted that properly organized dietary nutrition based on steam products has no time frame, so the steam diet can be followed for as long as desired. Steamed food will help not only satisfy the feeling of hunger and get pleasure, but also easily improve the body’s health and strengthen the immune system.

Not all housewives know that steaming can be used to prepare delicious liver dishes. First of all, such an offal as liver is useful because it contains many nutrients: lysine, amino acids, tryptophan, B vitamins, phosphorus, magnesium, zinc and other substances that can have a beneficial effect on the general condition of the body. You can steam both beef and chicken liver. In this case, the cooking time is 30 minutes. You should know that in order for the liver to be tender, juicy and aromatic, it is recommended to keep it in milk for some time, but if there is no milk, you can soak the liver in plain water.

Next, the liver (about 700 g) needs to be washed, the film should be removed from the beef liver. Then wait until the water drains and the liver dries slightly, and only then cut the offal into small portions. Sprinkle the finished liver with salt and pepper to taste, and then leave to brew for a couple of minutes.

While the liver is soaked in spices, you can prepare the onions and carrots. Root vegetables should be washed, peeled and cut into small cubes. In this case, the onion can be cut into half rings. Next, the infused pieces of liver need to be lightly dipped in flour and placed in a double boiler, in the so-called rice bowl. You can also use a food container. The top of the pepper should be covered with a layer of onions and carrots.

The steaming time for liver is about 15-25 minutes. If desired, you can then add a couple of tablespoons of sour cream to the liver, mix everything and steam for another 10 minutes. If the diet is strict, then the offal should be cooked only with the addition of a small amount of salt, without onions and carrots, for about half an hour.

The main advantage of the steamed diet is that the products contain a minimal amount of fat, harmful carcinogens, but a lot of water-soluble minerals, trace elements, vitamins and other nutrients that are easily and quickly absorbed by the body.

Today we will steam beef liver in a slow cooker. I can imagine, friends, what many of you are thinking right now. I myself was extremely surprised when I first learned that liver can be steamed. Plus I was tormented by doubts - is it really delicious? After checking it out, I realized that it was possible and delicious. In addition, it is useful, since it is a dietary option. Of course, if there are spices in moderation or without them at all, and oil to a minimum.

I once looked at the recipe itself in a cookbook for steamers. I don’t have a double boiler, because I think that it would be superfluous in my household. After all, this device completely replaces a multicooker with a “Steam” mode for me. Naturally, I steam beef liver in a slow cooker.

However, when I first started cooking, I was a little puzzled. In a steamer, the liver with vegetables should be placed in a special container for rice. This is not provided for multicookers. Then I decided to use a silicone mold, inserting it into the CF container. However, you can do without a form, and I did that too. But there is a difference - without a form, the juices flow down and the product turns out drier, but if with a form, then liquid forms there. My family prefers it with liquid, but my friend’s family, on the contrary, doesn’t like liquid. Therefore, I advise you to try both options, then settle on the one you like. You can serve it as a side dish with beef liver.

Diet food

Steamed food is an invariable component of the diet of people who advocate healthy eating. It is lower in calories, more healthy, better absorbed, strengthens the immune system, and is easy to prepare. When processed with steam, more vitamins and microelements necessary for the body are retained in products.

Such food is included not only in diets for weight loss. A double boiler is often used by people suffering from diseases of the digestive system, heart, or vascular problems. Steam dishes are also recommended for metabolic disorders and high cholesterol levels in the blood.

Interesting! Some people don't want to switch to steamed food because they think it doesn't taste as good as fried food. However, you can only think this way if you have ever tried incorrectly prepared dishes.