Gentle-green escapes of garlic which often call "arrows" - fine aromatic additive in many dishes. You can use them instead of garlic segments to receive more difficult and gentle aroma and smack. Also there is a number of Asian dishes to which add escapes of garlic and dozens of recipes of seasonings, sauces, vinegar and sandwich-type pastes.
It is required to you
- young escapes of garlic;
- sharp knives;
- vinegar;
- salt
- pepper;
- lemon juice;
- vegetable oil.
Instruction
1. In food only the first gentle escapes of garlic are suitable. As a rule, it is spring "arrows" as garlic is planted most often at this particular time by years. By summer the escapes become rough, bitter and with strong smack. Before preparation scald "arrows" boiled water, dry paper towels and cut on small pieces.
2. You can dry up the cut escapes. For this purpose it is enough to spread out of them on baking paper and to leave for several days in the dry, solar, well aired place. Dried escapes are put in tight ware and stored in a grocery case.
3. Fresh or dried escapes add to all dishes where garlic cloves is appropriate. They are put or in the warmed oil to the main ingredients if you are going to extinguish or fry, or after all ingredients in the boiling water in case you cook something. The garlic escapes put at the very beginning of preparation give to a dish a light garlic aroma and a little sweetish taste. Added at the very end of "arrow" can lead to the fact that the taste of food will be rough.
4. Try to replace in sauce песто herbs with garlic escapes – the new fresh and original taste will turn out. Add the cut "arrows" to sour cream and fill with it rich soups, dumplings and similar dishes. Mix escapes with the cut basil, an oregano, pepper and salt, add some olive oil and fill a vegetable salad.
5. Put young escapes of garlic in apple or a table vinegar and leave for several weeks in the warm dark place. At you garlic vinegar which can be used for marinades and salad gas stations will turn out.
6. An original garnish from garlic can be prepared if to fry escapes in the warmed olive oil on strong fire within 2 minutes. Then to lower fire to an average, to water garlic with fresh lemon juice, to season with salt and pepper and to prepare "arrows" until they don't become transparent and soft.