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Fígado Acebolado com Jiló


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[efav-link]


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Nome da preparação: Fígado Acebolado com Jiló


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Aplicação do Cardápio:


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Ingredientes e Medidas

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Fígado fatiado


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Jiló


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Vinagre


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Sal


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Cebola picada


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Alho


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Óleo de soja


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Pimenta-do-reino


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Rendimento

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Modo de Preparo

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• Cortar o fígado em iscas médias.
• Cortar o jiló em fatias finas e demolhar por uns 15 min. em água, sal e um pouco de vinagre.
• Em uma panela, fritar o alho até quase dourar.
• Acrescente o fígado e deixe ao ponto.
• Acrescente o jiló escorrido, e a cebola, deixe fritar por 5 min.
• Acrescente a cebola, por mais 2 min., e junte o vinagre.
• Quando estiver no ponto desejado, coloque em uma travessa e regue com o limão a gosto


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*Os resultados aparecerão abaixo.


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Novos valores calculados de acordo com o número de pessoas informado:


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Fígado fatiado

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Jiló

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Vinagre

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Sal

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Cebola picada

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Alho

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Óleo de soja

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Pimenta-do-reino

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Veja outras receitas:


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  • Entrada
  • Acompanhamento
  • Prato Principal
  • Sobremesa