Pan-fried liver is a delicious dish that is very popular in traditional Turkish cuisine. Explanation of frying the liver in Sac:
Liver fried in Sac is a dish in which slices of fresh liver (mainly made from calf or lamb liver) are fried in a Sac with sauce. Sacda refers to a large flat vessel, usually made of copper or iron charges. This method adds flavor and consistency to the placement properties.
The liver is an internal organ rich in nutrients and protein. In addition to vitamin C, it also contains important nutrients such as iron, vitamins and B vitamins. Pan-fried fodder preserves its nutritional value and makes it a delicious meal.
To fry liver in a pan, first of all, liver slices are cleaned and washed, and then they are kept in milk for a while. Next is a series of sauces, usually mixed with flour, salt, pepper and spices. Slices of liver are passed through this sauce and covered well.
It is heated to a high temperature in a pan and oil is added to it. Prepared feed slices are placed in the oven and fried. Both sides of the passwords are displayed until they turn gold. Cooking time is determined depending on the thickness of the slices.
After the cooking process is over, the fried cigar is served hot on a sheet. It is usually accompanied by side dishes such as fresh vegetables, herbs, onion rings and pickles. You can also add extra flavor by adding lemon slices.
It can also be served with various sauces such as minced meat, chopped onions or garlic yogurt. This dish is generally popular among meat lovers and is one of the original flavors of Turkish cuisine.
Remember that although it is possible to eat fried skin in a bowl, it is necessary to take care not to consume it excessively and to include its consumption in a nutrition program.
Негізгі бет Liver roast in a pan. Liver roast with mixed vegetables. Liver roast.
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