Properly prepared pork liver is not only tasty, but also extremely useful, because rich in vitamins and minerals necessary to maintain good human health. From it you can cook a lot of nutritious dishes, including all kinds of cold snacks. Among their variety, there is a recipe for pork liver salad with cabbage, which even the most capricious gourmets like.
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Pork Liver Salad with Peking Cabbage
Ingredients:
- pork liver - 600 g;
- Beijing cabbage - 1 pc. (700-800 g);
- chicken egg - 6 pcs.;
- pickled cucumbers - 3 pcs.;
- hard cheese - 200 g;
- onions - 1 pc.;
- green onion - 1 bunch;
- mayonnaise;
- salt, ground black pepper.
Cooking
Rinse the pork liver thoroughly and soak in cold milk for 40 minutes. The procedure is simple, but meanwhile the product will lose its bitterness and will be more tender. After the liver has been in milk, rinse it under a tap, put it in a pan, fill it with water, salt and cook for 20-30 minutes. Then remove, allow to cool a little and free from the films.
Cut the prepared pork liver sufficiently large into cubes or cubes so that in the finished salad it can be seen that it is it - the main ingredient. Then fry the liver in a pan in vegetable oil over high heat until a well-fried crust.
While the pork liver is soaked in milk, cooked, cooled and fried, take care of other ingredients. Boil hard boiled eggs. To do this, let them boil over medium heat for 10-12 minutes, then pour them with cold water, in the future they will be easier to clean. When the eggs have cooled, peel and crumble them.
Cut pickled cucumbers and cheese into small cubes. Wash Beijing cabbage and cut into strips. Peel onions, cut into thin half rings, pour boiling water, hold for 5-10 minutes and dip them in cold water for a few seconds. This is done so that bitterness leaves the onion. Rinse green onions under running water and cut.
Now combine all the ingredients, salt to taste, season with mayonnaise, mix, transfer to a beautiful dish and decorate with chopped herbs.