How to make oil seals from the liver. How to make chicken liver oil seals

Surely, all lovers of the so-called offal will love these dishes. For example, the recipe for liver oil seals with rice is simple to perform, but the food is tasty and tender. It can be a good decoration for any table: both festive and everyday. In addition, the recipe for liver oil seals with rice does not require serious qualifications from the hostess or long trips to supermarkets and markets: all the ingredients are available and relatively inexpensive. So why not cook?

What it is?

Actually, according to explanatory dictionaries, the omentum is a fat-rich area of ​​the peritoneum (practically from the stomach to the bottom of the abdominal cavity). In addition, this is the name of the food (or even the kind of dishes) from a given part of the animal's body. And in the old days, the recipe for liver oil seals with rice was a fairly frequent guest in the kitchens of average housewives. So, we can proceed directly to the process itself.

Liver oil seals with rice. Basic recipe

For cooking, we need: a glass of rice (you can take almost any, the main thing is of high quality - we cost round), 1 kilogram of onion, half a kilo of a fat mesh (actually - omentum), half a glass of sour cream, a little vegetable oil, spices and salt, a little ketchup.

Cooking is easy!

Cooking the dish will not take much time:

1. Boil the rice until half cooked. We wash the liver thoroughly and remove the film from it. The offal can be scrolled in a meat grinder, but some hostesses will prefer to chop finely and finely.
2. Peel the onion, chop, fry in vegetable oil until golden brown.
3. We mix everything together, adding spices and salt. Now we have minced meat ready. We proceed to further steps.
4. (actually, the gland) lay out on a board and cut into small rectangles.
5. In each piece of the net we put a couple of spoons of the minced meat prepared earlier and wrap it like pancakes. You should get a ball covered with a mesh.
6. Heat the vegetable oil in a large, good skillet (preferably one with a non-stick coating). We fry our "cutlets" - first we put them in the pan with the seam down - on both sides, until they are browned.
7. In principle, they are already ready, and for those who love rosy and fried, this is it.
8. And for those who like to stew: put the already fried glands in a saucepan and add sour cream and ketchup. Bring to a boil (the liquid should cover the product) and simmer for another 10-15 minutes over low heat. This is how additional softness and juiciness of the dish is achieved. We serve the food as a separate dish (it is possible with a side dish) - hot, decorating with herbs.

Lungs plus liver

You can prepare this dish from the liver with rice (see below) with the participation of another tripe, for example, the lung.

We need: a pound of veal liver, three hundred grams of lungs, onions, a couple of cloves of garlic, rice - 0.5 kilograms, fatty pork net, oil and spices. For a side dish, this time we will take young potatoes and dill:

1. We wash offal in running water.
2. We cut them into small pieces. We cut the onion and garlic. We pass everything through a meat grinder.
3. Add sour cream and spices to the minced meat, mix thoroughly together with boiled rice.
4. Put the fatty network in the bowl, in the middle of the bag 2 tablespoons of minced meat, then cut the mesh along the contour of the dishes, collect the edges together, twist and put it in a knot downwards in a frying pan with a well-heated butter.
5. Fry the glands over low heat, closed with a lid.
6. We put the fried oil seals in a saucepan and fill with the sauce, which is prepared from the juice formed from the frying.
7. Pour cream or sour cream into the frying pan where the glands were fried, plus a little water, salt and pepper and let it boil for 10 minutes over low heat.
8. Boil the young potatoes or bake in the oven and serve as a side dish, sprinkling the dish with odorous sprigs of dill.

By the way, in the same way you can prepare oil seals from chicken liver with rice. The recipe exactly repeats the previous steps, only chicken liver is used instead of veal.

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Salniki belong to the Russian national cuisine. For their preparation, minced meat and lamb or pork diaphragm are used. After reading today's post, you will recognize more than one interesting recipe oil seals in the fatty mesh.

Rice option

In order for your family to try this hearty and tasty dish, you need to go to the market in advance and purchase fresh beef offal. Before starting to work with the ingredients, make sure you have everything you need on hand. To get mouth-watering oil seals, the recipe for which can be viewed below, you will need:

• A pound of liver.
• Four hundred grams of lungs.
• One and a half kilograms of heart.
• Three preparations of onions.
• A pound of rice groats.

Additionally, you need to prepare salt, vegetable oil and ground pepper.

Process description

To prepare real oil seals, the recipe for which is discussed in today's article, you need to start by preparing the liver. It is washed and dried with paper towels. Then the offal is ground in a meat grinder and combined with chopped and fried onions. After that, rice, salt and pepper, boiled until half cooked, are sent to the same dish. All mix well and put aside.

Since the oil seals, the recipe for which is presented in this article, will be wrapped in a fatty mesh, you need to start preparing it. It is washed, laid out on the table and cut into fifteen-centimeter squares. Each of them is stuffed with minced meat and rolled up in the form of cabbage rolls. The resulting semi-finished products are placed on a baking sheet and sent to the oven.

Buckwheat option

According to this recipe, you can prepare a fragrant dish that can be served not only for a family dinner, but also for a dinner party. To surprise guests with hearty oil seals, try to store everything in advance necessary products... This time, your refrigerator should contain:

• Six hundred grams of beef liver.
• A couple of glasses of buckwheat.
• Four onions.
• Two fresh chicken eggs.
• One hundred and fifty grams of lard.
• A couple of garlic cloves.

To make liver oil seals, the recipe of which will definitely appear in your home cookbook, you need to additionally stock up on a kilogram of natural fatty tissue, salt and pepper.

Algorithm of actions

First, you should start preparing the main ingredient. Beef liver washed with cold water, dried with paper towels and ground in a meat grinder. Twisted bacon, garlic passed through a press and chopped onion are sent to a bowl with the minced meat obtained. It is advisable to add the last two components raw. So the glands prepared by you, the recipe for which is presented in today's article, will be more juicy and fragrant.

The resulting hepatic mass is combined with pre-boiled buckwheat. All are salted, pepper and well kneaded. In order for the finished glands to better maintain the desired shape, raw chicken eggs are added to the liver mince.

A well-washed mesh is carefully unrolled on the table, being careful not to damage it, and cut into small squares. In the center of each of them, spread a little liver mince and wrap it, giving the product an oblong shape.

The resulting semi-finished products are placed in a frying pan, lightly greased with heated pork fat, and fried until half cooked over low heat. Then the future oil seals are laid out in a suitable saucepan and filled with boiled water. The fat in which the products were fried is also added there. All this is stewed under the lid for thirty minutes, removed from the stove and served.

The daily family menu, like everyday clothes, should require a minimum of attention and at the same time be as functional as possible. But it is not necessary to eat sausages and mashed potatoes from Monday to Friday, you can feed your family a hearty and delicious dish called chicken liver oil seals.

This by-product is the leader in iron content, and can replace tablets in the fight against anemia, and the fatty network makes it very juicy and tender when roasted.

Salnik is an old Russian food. Several centuries ago, it quite often appeared on the tables of the nobility as a hearty delicacy. But unlike foie gras or quail stuffed with mushrooms, glands are made from the simplest village products.

Lard, chicken liver, and a handful of rice are the staples. The main difficulty is to find the same oil seal on the market, that is, the film from the diaphragm in the form of a greasy mesh. Liver mince is wrapped in it, and then fried in the form of juicy cutlets.

If you can't find a greasy film, you can prepare a lazy treat by replacing it with twisted bacon and adding it to chicken liver oil seals with rice. From this they will become even juicier and more tender.

Chicken liver oil seals: a classic recipe with buckwheat

Ingredients

• - 400 g + -
• Greasy mesh - not less than 0.3 kg + -
• - 1 head + -
• Boiled buckwheat - 1/2 tbsp. + -
• - 2-3 tbsp. l. + -
• - 1 PC. + -
• - 2-3 peas + -
• - 1/3 tsp + -
• - 1 tsp + -

Step by step cooking of real delicious chicken liver oil seals

Any man will be delighted with this dish. The dish turns out to be very satisfying and juicy, and also very healthy. If buckwheat is not in use in your family, then it can be replaced with the same amount of rice in the recipe for these chicken liver oil seals.

It has a neutral taste, and it will hold the rest of the ingredients together no worse than buckwheat porridge.

• Since we need boiled buckwheat, moreover, well steamed, we will deal with it first of all. After washing the buckwheat, pour it so that the water level in the saucepan is 2 fingers higher than the cereal.
• We put the pot on the fire, add some salt to the water and cook the porridge until cooked over low heat.
• When the water has boiled away and the cereal has softened, remove the pan from the heat, cover it tightly and leave it so that the buckwheat is steamed as much as possible.
• We wash the liver well, cut off the remaining fat, films.
• There are two ways to grind the liver: the first is to use a meat grinder or blender, the second is to cut it into small pieces.

In the first case, the cutlets will turn out to be softer, with a homogeneous structure, in the second, it will be easier to wrap them in a greasy film, besides, they will turn out with a richer taste.

• So, we grind the liver in any of the proposed ways, combine it with ready-made buckwheat, add and season with pepper.
• Peel the onion, finely chop and sauté until soft in half the vegetable oil.
• Add the onion frying to the almost finished minced meat, mix everything.
• Next is the fun part! After washing the greasy mesh with warm water, cut it with scissors into rectangular pieces the size of a man's hand.
• In each of these "napkins" we put the liver-buckwheat minced meat and wrap it according to the principle of pancakes or cabbage rolls - as it is convenient for anyone.
• Fry the resulting glands in hot oil until golden brown.
• Then we put all the greasy rolls in a saucepan (preferably with a thickened bottom), fill with salted water to cover them almost completely, add spices and, covering, simmer over low heat for up to 20 minutes.

We recommend serving this hearty poultry liver treat hot with boiled rice or potatoes cooked in your favorite way. Glands will be very tasty in a company with a salad of fresh vegetables or with sour cream and garlic sauce.

Recipe for lazy chicken liver oil seals with boiled rice

This method of frying those same oil seals is ideal even for the morning, when a busy hostess has a minimum of time to cook breakfast. With a blender or a good meat grinder at your disposal, you can make a delicious and satisfying meal in just 15 minutes. Cook the minced meat in the evening and put it in the refrigerator overnight.

Ingredients

• Raw chicken liver - 500 g;
• Fresh unsalted lard - up to 200 g;
• Onions - 100 g;
• Garlic - 1-2 small cloves;
• Round rice (cereal) - 0.5 tbsp.;
• Large chicken egg - 1 pc.;
• Flour - 1-2 tbsp. l .;
• Vegetable oil (odorless) - 3-4 tbsp. l .;
• Water - 50-100 ml;
• Salt and pepper to taste.

How to make minced meat for juicy lazy oil seals with your own hands

Preparing the main ingredients for the dish

• We start with rice: it must be rinsed in a stream of water, and then filled with water in a ratio of 1: 2 and cooked until soft, not forgetting to add salt.
• Cut the well-washed and peeled liver into pieces. We do the same with bacon. We clean and cut the onions into several large pieces.
• All these products now need to be chopped in a way that is more accessible to you, for example, in a meat grinder.
• Add rice and a little flour to the minced meat (this will make the minced meat thicker), beat in an egg.

Frying oil seals at home

• While the oil in the pan is heating up for frying, season the minced meat with spices to taste.
• You need to fry our liver cutlets and lard with rice in the same way as ordinary pancakes from this offal. Put the minced meat in a frying pan with a tablespoon, level it, giving it an oblong shape, and fry until golden brown on both sides.
• When all the chicken liver glands with rice according to the lazy recipe have been fried, put them back in the pan, fill them with salted water (you need a little of it - just to close the bottom) and simmer under the lid for about 15 minutes.

You can not stew ready-made cutlets, but this additional processing of them with high temperature and steam will make them incredibly soft and tender. So you don't need to fry them too much.

The ancient and almost forgotten food, which was treated at feasts by noble merchants and noblemen, will harmoniously fit into the menu of any modern family. Juicy glands from chicken liver according to any of the proposed recipes are tender and not too greasy.

The mesh, in which it is customary to wrap them, does not give excessive calorie content - it only keeps the shape of the products. So, treating yourself to the food of our ancestors, made with your own hands, you can not worry too much about your figure. Eat not health!