Kako isprziti pilecu, svinjsku, junecu, jagnjecu i telecu dzigericu.
Recept za zelen za corbu.
Pre svakog przenja pripremiti dzigericu.
Kako isprziti pilecu dzigericu?
Sastojci: 500 g pileće džigerice, 2 glavice crnog luka, brašno po potrebi (opciono) vegeta ili zelen za corbu, za prženje - ulje.
Za zdraviju verziju ne stavljati brasno.
Priprema:
0. Oljustiti crni luk i iseci na rebarca.
1. Pripremiti dzigericu.
2. U suv (ne mokar ili vlazan) tiganj, staviti ulje da prekrije dno.
3. Svaki komad džigerice dobro uvaljajte u brašno (ako koristite) i staviti u tiganj (sa hladnim uljem, ne ugrejanim.
4. U prostore između džigerice i preko nje poređajte crni luk.
5. Tiganj poklopite, stavite na ringlu pa tek onda uključite.
6. Kada se ulje zagreje, prziti džigericu 5 minuta, zatim okrenite na drugu stranu.
Postupak ponavljati na svakih 5 minuta dok džigerica ne bude gotova, oko 20 minuta.
Kako isprziti svinjsku džigericu?
Sastojci: 500 g svinjske džigerice, mleko, ½ veze lista peršuna, 3 čena belog luka, vegeta ili zeleni za corbu, biber.
Priprema:
0. Beli luk oljustiti. Peršun i beli luk sitno iseckati.
Pripremiti dzigericu.
1. Džigericu iseći na tanke šnicle.
2. Poređati u dublji sud i preliti sa mlekom. Ostaviti u frižider najmanje 8 sati.
3. Džigericu izvaditi iz mleka i obrisati je salvetom, da upije svu tečnost.
4. U dubljem tiganju zagrejati ulje.
5. Džigericu staviti da se prži. Kada porumeni jedna strana okrenuti da i druga strana dobije lepu rumenu boju.
6. Prženu džigericu ređati u šerpicu i svako parče posuti sa vegetom, belim lukom i peršunom, pa poklopiti.
7. Pripremljenu džigericu ostaviti poklopljenu da stoji 10 minuta.
Dzigerica se zacinjava na kraju da ne bi bila tvrda.
Kako isprziti junecu dzigericu?
Sastojci: 500 g junece džigerice, 2 glavice crnog luka, 4 čena belog luka, 2 kašike senfa, 1 kašičica bosiljka, 1 kašičica majčine dušice, malo bibera, malo vegete ili zeleni za corbu, ulje.
Priprema:
1. Oljustiti crni luk i beli luk. Oba sitno iseckati. Džigericu iseci na kocke.
2. Na malo ulja, na srednjoj temperaturi (4) prziti crni luk, oko 10 minuta, mesajuci.
3. Dodati beli luk i prziti minut-dva dok ne zamirise.
4. Džigericu pomesati sa senfom i svim začinima i dobro izmešati.
5. Kada je beli luk gotov, staviti džigericu i naliti sa malo vode. Dinstati 30 minuta.
Kako isprziti jagnjecu dzigericu?
Sastojci: 500 g jagnjeće džigerice, 1 kašičica kumina, 1 kašičica mlevene slatke paprike, ½ kašičice soli, ¼ kašičice sveže mlevenog crnog bibera, ⅛ kašičice ljute aleve paprike u prahu, 1 kašika biljnog ulja, 2 kašičice sirćeta ili limunovog soka, za sos od crnog luka - 2 crnog luka (tanko isečena), 3 kašike biljnog ulja ili maslinovog ulja, 1 kašika peršuna (sitno iseckanog).
Priprema:
1. Isecite džigericu na tanke snicle i zarežite ivice sa svih strana kako biste sprečili da se džigerica uvije tokom prženja.
2. U činiji pomešajte džigericu sa kuminom, mlevenom slatkom paprikom, solju, crnim biberom i kajenskom paprikom, sirćetom i uljem i ostavite da se marinira 60 minuta, do 2 sata.
3. U velikom tiganju zagrejte ulje na srednjoj (4) vatri.
4. Dodajte crni luk, začinite solju i biberom po ukusu i pržite oko 10 minuta, povremeno mešajući, dok crni luk blago ne poprimi boju i ne omekša.
5. Dodajte jagnjeću džigericu u tiganj i pržite je 3 do 4 minuta sa svake strane, ili dok se potpuno ne isprzi.
Povremeno promešajte luk.
6. Prebacite meso i luk na tanjir, ukrasite seckanim peršunom.
Kako isprziti telecu dzigericu?
Sastojci: 400 g mlade teleće džigerice (tanko isečena), 400 g crnog luka (sitno isečenog), 2 čena belog luka, 3 kašike maslinovog ulja, 3 kašike neslanog putera ili gi putera (izostaviti za zdravu verziju), 1 do 2 kašike goveđeg bujona ili neslanog bujona, biber, po ukusu, 60 g lista peršuna (samlevenog), sok od pola limuna.
Priprema:
0. Marinirajte tanko isečenu teleću džigericu u hladnoj vodi sa 60 ml sirćeta, ili samo u mleku, 2 sata. Osušite papirnim ubrusima.
1. Očistite crni i beli luk. Sitno ih iseckajte.
2. Zagrejte ulje i margarin ili puter ili gi puter (ako koristite) u dubokom tiganju, na laganoj vatri (2), i lagano pržite crni luk, pokriveno, oko 40 minuta.
Ne želite da crni luk dobije smeđu boju. Povremeno ga proveravajte, a ako je suv, dodajte kašiku ili dve bujona - supe.
3. Sada pojačajte vatru na srednju (4) i blago zaprzite crni luk. Dodajte beli luk i prziti minut dva dok ne pusti miris.
4. Pojačajte vatru na srednje jaku (5) i dodajte džigericu.
5. Brzo pržite, lagano mešajući i okrećući snicle džigerice, oko 3 do 4 minuta.
6. Začinite biberom, peršunom i limunovim sokom.
Napomena:
Umesto bujona možete koristiti belo vino.
Recipe for homemade seasoning for soup, stews
How to fry chicken, pork, baby beef, lamb and veal liver.
Before each frying, prepare the liver.
How to fry chicken liver?
Ingredients: 500 g of chicken liver, 2 heads of onion, flour as needed (optional), vegetable oil for frying.
For a healthier version, do not add flour.
Preparation
0. Clean the onions and cut into ribs.
1. Prepare the liver.
2. In a dry (not wet or damp) pan, put oil to cover the bottom.
3. Roll each piece of liver well in flour (if using) and put it in a pan (with cold oil, not heated).
4. In the spaces between the liver and over it, arrange the onion.
5. Cover the pan, put it on the stove and only then turn it on.
6. When the oil is heated, fry the liver for 5 minutes, then turn it to the other side.
Repeat the process every 5 minutes until the liver is ready, about 20 minutes.
How to fry pork liver?
Ingredients: 500 g of pork liver, milk, ½ bunch of parsley leaves, 3 cloves of garlic, vegetable seasoning or homemade seasoning for soups, stews, pepper.
Preparation:
0. Peel the garlic. Finely chop parsley and garlic.
Prepare the liver.
1. Cut the liver into thin steaks.
2. Arrange in a deep dish and cover with milk. Leave in the refrigerator for at least 8 hours.
3. Remove the liver from the milk and wipe it with a napkin to absorb all the liquid.
4. Heat the oil in a deep pan.
5. Put the liver to fry. When one side turns brown, turn it so that the other side also gets a nice brown color.
6. Arrange the fried liver in a pan and sprinkle each piece with vegetable seasoning, garlic and parsley, then cover.
7. Leave the prepared liver covered to stand for 10 minutes.
Pork liver is seasoned at the end so that it is not hard.
How to fry baby beef liver?
Ingredients: 500 g of beef liver, 2 heads of onion, 4 cloves of garlic, 2 tablespoons of mustard, 1 teaspoon of basil, 1 teaspoon of thyme, a little pepper, a little vegetable seasoning or homemade seasoning for soups, stews, oil.
Preparation:
1. Peel the onion and garlic. Finely chop both. Cut the liver into cubes.
2. Fry the onion in a little oil, at a medium temperature (4), for about 10 minutes, stirring.
3. Add garlic and fry for a minute or two until fragrant.
4. Mix the liver with mustard and all the spices and mix well.
5. When the garlic is ready, add the liver and pour a little water. Simmer for 30 minutes.
How to fry lamb liver?
Ingredients: 500 g lamb liver, 1 teaspoon cumin, 1 teaspoon sweet paprika powder, ½ tsp teaspoon salt, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon cayenne pepper, 1 tablespoon vegetable oil, 2 teaspoons vinegar or lemon juice, for onion sauce - 2 onions (thinly sliced), 3 tablespoons vegetable oil, or olive oil, 1 tablespoon parsley (finely chopped).
Preparation:
1. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
2. In a bowl, mix the liver with cumin, sweet paprika powder, salt, black pepper, and cayenne pepper, vinegar, and oil and let marinate for 60 minutes, up to two hours.
3. In a large skillet, heat the oil over medium (4) heat.
4. Add the onions, season to taste with salt and pepper, and fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender.
5. Add the lamb liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through.
Stir the onions occasionally.
6. Transfer the meat and onions to a plate, garnish with chopped parsley.
How to fry veal liver?
Ingredients: 400g baby veal liver (young veal, thinly sliced), 400 g onions (finely sliced), 2 cloves of garlic, 3 tablespoons olive oil, 3 tablespoons unsalted butter or ghee butter (omit for healthy version), 1 to 2 tablespoons beef broth, or unsalted stock, pepper, to taste, 60 g parsley (finely minced), juice of half lemon.
Preparation:
0. Marinate the finely sliced veal liver in cold water with 60 ml vinegar, or in just milk, for 2 hours. Pat dry with paper towels.
1. Clean the onion and garlic. Finely chop them.
2. Heat the oil and butter or ghee butter (if using) in a deep skillet, over a low heat (2), and gently fry the onions, covered, for about 40 minutes.
You don't want the brown color of onions. Check them occasionally, and if they are dry add a tablespoon or two of broth.
3. Now increase the heat to medium (4) and color the onions lightly. Add garlic and fry for a minute or two until fragrant.
4. Increase the heat to medium high (5) and add the liver.
5. Fry quickly, gently mixing and turning the liver slices, for about 3 to 4 minutes.
6. Season with pepper, parsley and lemon juice.
Note:
Instead of broth you can use white wine.
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