Green garlic (ramson) is very useful: it contains vitamins and vegetable antibiotics, improves digestion and brings cholesterol out of an organism, stimulates warm activity and lowers arterial blood pressure, helps blood clarification. There is a set of ways of preparation of a ramson: it is added to salads, soups and sauces, meat and fish dishes, to a stuffing for pastries, salted, pickled, do of it garnishes, extinguished with vegetables, etc.
It is required to you
- For salad with a ramson:
- fresh ramson – 100 g;
- eggs – 2 pieces;
- carrots – 2 pieces;
- Dutch cheese – 150 g;
- fresh fish (without bones) – 350 g;
- green onions – 50 g;
- parsley – 3 branches;
- mayonnaise – 150 g;
- lemon – 1 piece.
- For meat with a ramson:
- beef pulp – 1 kg;
- onions – 0.5 kg;
- carrots – 200 g;
- ramson (yet not dismissed) – 150 g;
- vegetable oil – 100 g;
- water – 200 g;
- salt – 1 tsp.
- For a marinated ramson:
- water – 1 liter;
- table vinegar – 200 g;
- peppercorn – 30 g;
- ramson – 2 kg;
- sugar – 2 tablespoons;
- salt – 1.5 tablespoons.
Instruction
1. Prepare products for salad: wash up green onions, a ramson and parsley under flowing water and put on a towel that water flew down. Gain 500 ml of water in a small saucepan and bring to the boil. Lower in the boiling water of egg and you cook them on slow fire of 5-7 minutes. Then merge boiled water and fill in ready eggs with cold water. Take two carrots of the average sizes, wash up them and clean. Grate carrots on a small grater, mix with mayonnaise and lay out a thin layer on a dish. On a large grater grate cheese, lay out it the second layer and cover with mayonnaise. Clean the cooled-down eggs and grate them on a small grater, lay out the third layer and cover with mayonnaise. Small cut a ramson and green onions. Lay out onions the fourth layer, and mix a ramson with mayonnaise and lay out the fifth layer. Sort a small fish: separate the ridge and stones. Cut it with small pieces and lay out from above a ramson. Squeeze out juice of one lemon and water with it from above salad. From branches of parsley tear off leaves and decorate with them your salad. As ornament it is possible to use olives still. Set aside salad aside and let's it become impregnated within an hour.
2. Before starting preparation of meat with a ramson, prepare products: carefully wash up meat and a ramson in flowing water, clean onions and carrots and wash. Lay out a ramson on a towel for drying. In a small saucepan gain 200 grams of water and bring to a boiling point. Pour in a stewpan (or in a cauldron) vegetable oil and put on slow fire. While oil is warmed, cut with small pieces meat. Divide the cut pulp into two parts and lower one of them in the heated oil. Fry meat of 6-7 minutes, periodically stirring slowly. Get the fried pieces from a stewpan and place in the enameled ware. Repeat the procedure for the meat rest. Then cut onions half rings, chop carrots straws. After meat is taken already out from a stewpan, in the same oil fry onions till golden color. Add carrots to onions and fry 3 more minutes then add meat to vegetables, pour in the prepared in advance boiled water and well mix everything. Lower fire to a minimum and you extinguish 20 minutes, then salt, again mix everything and leave for 20 minutes. While vegetables with meat are stewed, prepare a ramson: chop it straws, 1.5-2 centimeters long. Later the put time, add a ramson to a stewpan, properly stir and you extinguish 15-20 minutes to full readiness. Close densely a cover and set aside for 10-15 minutes that the dish infused a little.
3. To pickle a ramson, carefully wash up its baking plate flowing water, cut off backs and dry. Take a pan on 5 liters, place in it the dried-up stalks and fill in with cold water. Set aside aside for 2 hours that the ramson was left by excessive bitterness. Then cut ramson stalks pieces, approximately on 4-5 centimeters then make marinade. Take a 5 liter pan, pour into it liter of water and bring liquid to the boil. Add sugar, salt and bitter pepper to the boiling water, lower fire and boil thoroughly mix 4 minutes. Add vinegar and you boil a minute more. Lower ramson pieces in the boiling marinade, cover and you cook 7-10 minutes. Then disconnect fire, let's marinade cool down and remove a pan with a ramson in a cold spot for 3 days. Later the put time, spread out a marinated ramson on the sterilized banks and you store in the fridge (in the basement or on the balcony).