Layered Liver Salad with Rice

Ingredients

1 cup steamed rice

500 g beef (liver)

4 eggs

200 g cheese

200 g canned corn

flour

vegetable oil

For the mayonnaise:

3 egg yolks

150 ml vegetable oil

30 ml lemon juice

1 tsp mustard

1 tsp sugar

1 pinch salt



There are several secrets to cooking liver that will help it stay soft and juicy. Always choose fresh liver, not frozen. Pour boiling water over the liver and immediately plunge it into cold water. Remove the outer membrane with a knife and soak it in milk for 1 hour. Cut the liver into 1 cm thick pieces, do not add salt, and roll them in flour. Heat vegetable oil in a frying pan, add the liver pieces, fry for about 30 seconds, and turn over. Then fry the liver again for about 1.5–2 minutes on each side. It's important that the oil is hot. This will help the liver form a crust immediately, trapping all the juices inside. Cook the liver over medium heat until the juices run clear rather than red when pierced.

Place the cooked liver on a paper towel and pat dry to absorb excess oil. Grate the cooled liver on a fine grater.

While cooking the liver, boil the rice until tender and rinse in cold water.

Drain the corn.

Separate the eggs into whites and yolks, and grate them separately on a fine grater. Grate the cheese using a fine grater.

For the mayonnaise, place the egg yolks in a bowl and add salt, sugar, and mustard. Whisk vigorously for 1 minute. Add the lemon juice to the beaten yolks and lightly whisk. While whisking the egg-lemon mixture, slowly add the vegetable oil and whisk until the mixture reaches the desired consistency. Layer the salad: beef liver, rice, corn, cheese, egg white, and yolk. Lightly coat the liver, rice, and cheese with mayonnaise.

Enjoy!