Chicken Liver Spread丨healthy·three Meals
1.
【Boiled Chicken Liver】
After the water is boiled, add the whole chicken liver.
After boiling again, skim the froth, add cooking wine, soy sauce, ginger, green onions, pepper, aniseed and other home spices a little bit. (I am very random about the type and amount of spices each time)
2.
After boiling for 15 minutes, turn off the heat, add some salt, and let it taste for about 1-3 hours.
Then divide them into small bowls and store them in the freezer.
3.
[Make chicken liver paste]
Put the thawed chicken liver and other ingredients in the table together in a food processor and beat it until smooth and pure.
Taste the taste and season with salt and black pepper as appropriate.
4.
Burrito method: Use as hummus.
Spread a thick layer of sauce on the pie (you can use the whole wheat tortilla, taco shell, pita bread available in the supermarket), put lettuce, sweet pepper strips, meat (vegetarian cooked beans, tofu, tempeh, etc.), Cucumbers and shallots, sprinkle some black pepper and salt, and roll it up. The salty and crispy tastes are mixed.
5.
Spread the bread: make an open sandwich.
6.
When dipping sauce: suitable for lettuce, cucumber, carrots and other vegetables.
7.
Put the rest in an airtight jar, keep refrigerated, and eat as soon as possible.
8.
You can also put sauce on toasted bread (such as French baguettes and European buns are better) with pickles.
Or spread chicken liver pate on toast, then spread jam.
Tips:
1. Because the chicken liver has been marinated in advance, it is already salty and fishy, so the amount of seasoning in the material is small. According to the salty and light taste of the chicken liver on hand, adjust the amount of seasoning appropriately, and the onion can effectively remove the fishy.
2. Avocado has a lubricating effect and can be replaced by olive oil. If no fat is added, the broken chicken liver paste will be dry and not easy to spread. The traditional version usually adds about 100 grams of butter. The more fat, the more delicate the taste of the sauce.