The liver for dinner was a childhood nightmare for many. With age, however, the flavors change, and the offal begins to taste more and more. The delicacy has a lot more advantages, than we think. However, you need to know how to prepare it correctly.
The liver is worth eating because of its richness of ingredients. First of all, it provides large amounts vitamins A, C, D, E, K, B vitamins (including B2, B3, B12). It will complement the minerals iron, potassium, phosphorus, sodium, selenium or magnesium. In addition, liver is a good source of valuable protein. In 100 g of the product, there can be as much as 26 g of building blocks.
Thanks to this composition, the liver has properties for the circulatory system. This type of offal contains the most iron with mes. This ingredient will take part in the production of red blood cells. Therefore, it is recommended for consumption in patients with anemia or lowKim levels of iron in the blood. It will protect against the development of anemia and will help heal it.
It is worth eating the liver because of her Action for thyroid gland. The selenium content will ensure the proper functioning of the organ and take part in the thyroid hormone production process. Vitamin A will take care of your eyes.
The liver should be eaten by elderly people, manual workers and athletes. The large amounts of protein provided by meat will positively affect the structure of muscles and tissue regeneration after injuries. Valuable macroelement In addition, elastic blood vessels will strengthen immunity and reduce the risk of infection.
The liver contains a lot of proteinespecially collagen. While cooking, the protein is denatured, which makes them shrink. Protein fibers are shorteningtheir structure stiffens, and as a result the liver gets hard.
In addition, the hardening effect can intensify Singling liver before frying. Salt reacts with proteins. Makes their structure still Stifts more stiffen and pulls out juice from the meat. After frying, it becomes hard, dry and tasteless. This is the biggest mistake that can be made when preparing the liver.
The liver will be soft after frying if we use old cook trik. It is enough We will sink it at the end of frying, instead of at the beginning or before thermal treatment. Then the salt will not affect the meat structure for so long.
Therefore, it will have less influence on it, a it will only turn up its taste. In addition, salt added at the end of the liver preparation will not pull out the juices. The meat will be soft, delicate and in the inside juicy.
Source: Smher.pl, Terazpoczy.pl
