Beef liver itself has a slightly bitter taste.
Dairy products will help get rid of bitterness.
If beef liver is overcooked, it will taste harsh.
Benefits of beef liver
Beef liver is used more in the preparation of dietary foods and sports nutrition.
It is very useful for vision. In addition, the chemical composition has the properties of rapid absorption of the product.
This liver is the most suitable for increasing hemoglobin.
Beef liver is one of the richest sources of iron.
This trace element is necessary for the formation of hemoglobin, which is responsible for the transport of oxygen throughout the body.
100 g of product contains about 6.9 mg of iron, which is 38% of the recommended daily intake of 18 mg.
There is a huge amount of vitamins in beef liver: vitamin B12, which is necessary for the proper functioning of the nervous system; vitamin A (retinol) - for high-quality vision and a strong immune system; and also - D, E, K.
Macro and microelements: phosphorus, potassium, sodium, calcium, magnesium, copper.
How to make the liver soft when frying
Cream is the faithful friend of juicy and soft liver.
Just add them when stewing and cook for no more than 20 minutes.
The last item both on the list and during cooking will be salt.
This takes away moisture, so it's better to add it at the end.
