How to cook cherry Bashny.Net

In early spring, unusual greens that smell of garlic appear on the markets - garlic (bear onions, wild garlic, flask, hyonc). A lot of people buy it, and only fans buy it. They know, cherry It's not just salad. They cook, cook, and pickle, and harvest for the future.





How to cook cheremsha garlic - a storehouse of vitamins, especially after winter. And tonight. "So Simple." He will tell you what to make of this precious plant. roast Caucasian.

By the way, the garlic grows well and reproduces quickly in the summer cottage. Ask for seeds in the flower shop and grow a forest beauty at home.

Pie stuffing



This filling is suitable for any test. With it you can make ordinary cakes and even large open pies. Take a bundle of garlic, 3 eggs, 200 g of sulguni or any hard cheese. Hard-boiled eggs and grilled with cheese. Cut it fine and mix it with egg-cheese mixture. Add to your taste.

Manta filling



Mix 300g minced meat, one crushed bulb and a bundle of garlic. Sprinkle it to your taste. In the lean version of this dish, replace minced beans with boiled beans and add 1 tbsp. l. butter.

Blubs in cherry leaves Ingredients

• 350g ground meat
• 3/4 tbsp round rice
• 1 bulb
• 1 carrot
• 2 tbsp vegetable oil
• 3 tbsp tomato paste
• 1-2 bundle of garlic
• green
• 3 tbsp sour cream
• salt, pepper to taste

Preparation

1. Onions and carrots sod on grater and roast in vegetable oil. Add the tomato paste, mince and carcasses under the lid for 10 minutes, stirring constantly. Add washed rice, chopped greens, salt, spices, stir and pour all 1 tbsp of water. Bring it to a boil and turn it off.
2. Wash the leaves and dry with a paper towel. Chilled mince, put on the sheet and carefully fold the envelope.
   
   
   
   
3. At the bottom of the pan, put a few sheets of garlic. As tightly and carefully fold the pigeons as possible. Add sour cream and pour water to the top. Don't forget to salt some water.
4. Cook the pigeons on a slow fire until ready. It is usually 20-30 minutes after boiling. Bon appetit!

Fried cherries



The ingredients

• 800g young stems of cherry
• 30 ml of water
• 350g tomato paste
• 4 tbsp vegetable oil
• 1 tbsp sugar
• 3 tbsp lemon juice
• salt, spices to taste

Preparation

1. Soak the garlic in warm water for 15 minutes, after washing under running water.
2. In a deep pan pour water and 2 tbsp. l. vegetable oil. Add the garlic and carcasses over an average heat of 10 minutes. Be careful not to stew, otherwise the garlic will turn into porridge.
3. If a lot of liquid is formed in the pan, drain it and add the remaining vegetable oil.
   
   
   
   
4. Add tomato paste, sugar, spices and salty to your taste. Stew again before boiling and add lemon juice.
5. Let me cool it and serve it to the table. Bon appetit!

Flavored salt from cherry



To prepare fragrant salt you will need 1 bundle of garlic leaves, 500 g of salt and a handful of walnuts. Lightly roast the nuts in a dry pan. The grinding lace is arbitrary.

In the food processor, mix the nuts and garlic into a paste. Add salt and turn the harvester on a few turns. Rub the salt with garlic with your hands if lumps form. Put it in a glass container and cover it. Keep it in the fridge.

Scarlet for the winter, pickled Some housewives prefer salt. The recipe is simpler: finely cut greens pour salted hot water and close with capron covers. But pickled It tastes better, and it's a great snack. It can be eaten as a dish on its own, and can be added to salads and sandwiches.

The ingredients

• 1kg young stems of garlic
• 1 litre of water or tomato juice
• 50g salt
• 50g sugar
• 100ml 9% vinegar

Preparation

1. Wash it thoroughly, changing the water several times. Put it on a sieve and let it drain. Cut the stems into 10cm long pieces.
2. In a large pot boil water. A small portion of garlic is folded into a cord and dipped in boiling water for a few minutes. Blanchet one minute. So that the garlic does not turn yellow, quickly cool it under a stream of cold water from the tap.
3. Prepare the marinade. Boil a liter of water and add salt and sugar. Stir, boil for another 5 minutes and pour vinegar.
4. Chilled garlic put in clean sterilized cans and pour boiling marinade. Cover it. You can add spices to your taste.
   
   
   
   
5. Banks with garlic put in a large pan and pour warm water on the shoulders. From the moment the water boils, sterilize the jars for 5 minutes. In a separate container with water sterilize the lids.
6. At the end of time, take out the cans and roll up the lids. Turn it upside down and let it cool under a warm blanket. Keep the workpiece in a cool place away from the sun.

Rowberry salad



Springtime garlic The easiest way to prepare fragrant greens. You will need the simplest products that are in every home.

The ingredients

• 2 bundles of young cherry
• 4 eggs
• 0.5 tbsp boiled rice
• 1 cucumber
• 5-10 pieces of young radish
• 3 tbsp sour cream or mayonnaise
• 1 bundle of dill
• salt, sugar to taste

Grind the garlic, dill. Hard-boiled eggs, radishes and cucumbers with half rings. Mix it with rice, salt it and fill it with sour cream. Bon appetit!

In the first warm days, garlic gives us exactly what we need most. These are vitamins A, C, B, the deficiency of which is so acute in the spring. But you need to use garlic very carefully. Adult healthy people should not eat more than 15-20 garlic sprouts per day. Otherwise, nausea, heaviness in the stomach and headache may occur.

For salads, you need to use young shoots and freshly blossomed garlic leaves. After April, greens are not suitable for raw consumption, as they become very tough.

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