Unusual blanks and seasonings from garlic. Garlic refilling Oil refilling for salads with garlic

From vegetables, and make during or immediately after harvesting -, at the beginning. Billets and seasonings from garlic are good in that it is possible to do their cooking at any time convenient for you, for example now. Yes, and it is often possible to use the garlic for them, which began to deteriorate and long in the fresh form will not be able to preserve, even if the conditions for it will be perfect.

Recipe:

1. Garlic clean, wash and crushed on thin plates.
2. The baking sheet is covered with parchment paper, on top of which the slim layer lay the plates of garlic, and put it in the oven.
3. Include an oven at 30 ° -50 ° C, slightly open its door and dry garlic around 4-5 hours.
4. When garlic cools out, it is facing clean jars or trays.
5. Store at room temperature. If necessary, dried garlic at any time can be chopped in a coffee grinder.

Garlic seasoning - fragrant

You will need:

• Garlic - 250 gr.
• Pepper black ground - 2 tbsp. Spoons (without a slide).
• Parsley root - 150 gr.

Recipe:

1. Garlic wash and cut into thin plates.
2. The plates are unfolded by a thin layer on the baking sheet, pre-stipped with parchment paper, and dried at a temperature of 30 ° -50 ° C, with a slightly auted door of the oven.
3. Parsley root wash, clean and the same as garlic, cut with thin plates.
4. The crushed root is laid out with a thin layer on the baking sheet and dried in the same way as garlic.
5. Dried garlic and parsley root are grinding in a coffee grinder, mixed with 2 tbsp. Spoons of black ground pepper and packaged in pure jars.
6. Store the seasoning at room temperature.

You will need:

• Garlic - 2 large heads.
• Salt (you can take iodized or sea) - 500 gr.
• Ground (seeds) - 1 tbsp. the spoon.
• Khmeli-Sunneli - 1 tbsp. the spoon.
• Kinza
• (dried greens) - 1 tbsp. the spoon.
• Parsley (dried greens) - 1 tbsp. the spoon.
• (dried greens) - 1 tbsp. the spoon.
• (dried greens) - 1 tbsp. the spoon.
• (dried greens) - 1 tbsp. the spoon.
• Paprika - 1 h. Spoon.
• Black pepper ground - 1 h. Spoon.
• Pepper red ground - 0.5 h. Spoons.

Recipe:

1. Garlic clean, wash and crushed with a blender or grater.
2. All spices and salt add to chopped garlic. First, the mixture is mixed well, then thoroughly rub and tick the mortar.
3. The finished Adyghe salt is shifted into a clean glass jar, covered with a lid and stored in a dry place.

Important: The composition of the spices, as well as their number, may be different, it all depends on your taste preferences. Adygea salt is used as seasoning to finished dishes.

You will need:

• Garlic - 200 gr.
• Olive oil - about 50 gr.

Recipe:

1. Garlic clean, wash and crushed with a blender or meat grinder.
2. Olive oil is added to the chopped garlic and everyone is well mixed up to the formation of a homogeneous casher.
3. The resulting garlic paste is laid out on pure glass jars, covered with covers and stored in the refrigerator.

You will need:

• Garlic - 250 gr.
• Sugar - 250 gr.
• Wine red - 500 ml.
• Zestra 1 lemon or orange.

Recipe:

1. Garlic clean, wash and cut into small pieces.
2. Sugar is mixed with wine and bring to a boil.
3. As soon as the mixture is boiled, it is added to it chopped garlic, zest and boil on slow heat until it drops about half of the fluid.
4. The finished jam is packaged in pure jars, covered with covers and stored in the refrigerator.

Important: In the process of cooking, do not allow caramelization of jam. If this happened, add to it some more wine and, having reduced fire to a minimum, continue to boil until the caramel is completely dissolved.

You will need:

• Garlic - 250 gr.
• Sugar - 200 gr.
• Water - 200 ml.
• (Hammer) - 0.5 h. spoons.
• A nutmeg nut (ground) - on the tip of the knife.

Recipe:

1. Garlic clean, wash and cut every teeth in half.
2. Cuthes are placed in a culinary sleeve, tie it on both sides and put in the oven. Baked garlic around 15-20 minutes. at a temperature of 200 ° C.
3. Sugar is dissolved in water, they also add cinnamon and nutmeg. The mixture put on a small fire and bring to a boil.
4. As soon as it boils, a baked garlic is added to it and cook, often stirring, until thickening. The main thing in the cooking process is not to give caramel jam. If this happened, some water is added to it and bring to a boil.
5. The finished jam is decompressed by clean banks, they give cool and remove to store in the refrigerator. Either facing sterilized jars, roll and store, like any other jam.

Important: The jam with baked garlic and garlic jam with red wine use as sweet sauces to give piquancy dishes from and meat, as the basis for the preparation of various seasonings, as ordinary jams - with toasts and.

Garlic jam - piquant

You will need:

• Garlic - 500 gr.
• Water is 100 ml.
• Orange - 1 pc.
• Lemon - 1 pc.
• Sugar - 200 gr.
• Cinnamon is 1 tsp.

Recipe:

1. Garlic clean, wash and crushed with a meat grinder or blender.
2. And the lemon is cleaned, wash, they rub the zest on the grater, and the juice squeeze out of the fruits themselves.
3. In the pan mixed crushed garlic, sugar, water, cinnamon, zest and juice and orange and leave so for 12 hours.
4. After the specified time, the mixture is adjusted to a boil and boil on a weak heat about half an hour.
5. The finished jam is packaged by clean jars, covered with covers.
6. Store in the refrigerator.

Important: Despite the fact that the ingredients of the jam are thermal processing, it is called therapeutic. To increase immunity, consume 2 h. Spoons 3 times a week.

You will need:

• Garlic - 4 large teeth.
• Chile Pepper - 4 pcs.
• Coriander seeds - pinch.
• Seeds Zira - pinch.
• Kinza - 1 big beam.
• Olive oil - 75 ml.
• Lemon half juice.
• Salt to taste.

Recipe:

1. Seeds of zira and coriander roasted on a dry frying pan.
2. Chile pepper washed, cut in half and remove seeds.
3. Garlic clean and wash.
4. Mix garlic, chili pepper, roasted seeds of zira and coriander, cilantro and crushed everything with a blender.
5. Lemon juice, salt (to taste) add to the resulting thick paste, mixed well, shifted into a sterilized jar and on top are poured with olive oil.
6. Store in the refrigerator.

Charissa paste is served as seasonings for meat and rice dishes.

You will need:

• Garlic - 1 kg.
• Vinegar 9% - 200 ml.
• Soy sauce - 800 ml.

Recipe:

1. Garlic clean, wash, put in a clean bank and poured with vinegar. If there is little vinegar and it does not cover all the garlic - add water. Close the can with a lid, remove it into the refrigerator and leave garlic in the marinade it is a week.
2. After the specified time, the marinade is drained, and garlic cloves themselves are shifted into sterilized banks, filling them to half of the volume.
3. Soy sauce boil 10 minutes, cooled and pour banks with garlic to the top, after which they roll them.
4. Store the workpiece in the cellar or refrigerator. Snack will be ready for about a month after cooking.

Important: You can serve not only garlic yourself, but also soy sauce.

You will need:

• Garlic - 1 kg.
• Water - 500 ml.
• Vinegar wine - 300 ml.
• Sugar - 200 gr.
• Salt - 20 gr.
• Bay leaf - 5 pcs.
• Black pepper pepper - 5 pcs.
• Fascinated peas - 2 pcs.

Recipe:

1. Garlic clean, wash, fold in a saucepan and poured boiling water so that the water is completely covered with garlic. Leave to incande the day.
2. After the last time, the water is drained and the garlic himself is folded along sterilized jars, filling them to the top.
3. From wine vinegar, sugar, salt, laurel sheet, black and fragrant peppers, they cook marinade, bring it to a boil and immediately pour them garlic, filling the jars to the top.
4. Banks rush, give them cool and remove to store in a cool room.
5. After a week, garlic will be ready for use.

You will need:

• Garlic (large heads) - 3 pcs.
• Lemons - 5 pcs.

Recipe:

1. Lemons are thoroughly wash and together with the peel cut with large pieces.
2. Garlic clean and wash.
3. Lemons and garlic and crushed with a kitchen combine or meat grinder.
4. Mass of garlic and lemons are shifted into a 3 l with a capacity of 3 l by filling out the missing volume with water. The jar of the banks are tied up with gauze and leave so for 4 days.
5. The specified time is fixed, spilled by clean bottles.
6. Store in the refrigerator.

Important: The tincture of garlic and lemon is taken to strengthen the immunity (1 tbsp. Spoon in the morning of an empty stomach) and cleansing blood vessels from cholesterol (50 ml in the morning of an empty stomach).

You will need:

• Garlic (large heads) - 4 pcs.
• Lemon - 1 pc.
• Parsley greens - 1 large bundle.
• Salt to taste.

Recipe:

1. Garlic clean, wash and crushed with meat grinders or blender.
2. Parsley wash and also crushed with a blender.



You will need:

• Garlic - 1 kg.
• Spicy red pepper - 500 gr.
• Pepper Bulgarian - 500 gr.
• Salt to taste.

Recipe:

1. Garlic clean, wash and crushed by a blender either on a meat grinder.
2. Spicy and pepper cleanse from seeds, wash and also grind with meat grinders or blender.
3. Both types of peppers add to garlic, everyone is well mixed, optionally season with salt and packaged in pure jars.
4. Store the seasoning with Jannan in the refrigerator.

You will need:

• Garlic (large) - 2 heads.
• Vinegar 9% - 400 ml.
• Sugar - 800 gr.
• Pectin fruit liquid - 90 ml.

Recipe:

1. Garlic heads are separated on the teeth, they clean them, wash and crushed in a blender, adding half the volume of vinegar there.
2. The resulting garlic paste is mixed with sugar remaining vinegar and bring to a boiling on a small fire, often stirring.
3. As soon as the mass boils, pectin is poured into it, mix well and boil about 1 minute.
4. Hot (right from fire) jelly spill over sterilized banks and rush.

Secrets of garlic blanks

• To clean the garlic easily and quickly - fill it on 20-30 minutes with warm water. Then rub the cloves between the palms - the husk will easily come down, without more effort.
• For the preparation of sauces, pastes and various refills, it is possible to use garlic that is not suitable for long, for example, slightly tied.

The topic of blanks from garlic can be continued to infinity) I hope that you will complete this modest selection of your favorite recipes)

Aromatic and burning, garlic - the desired guest on any table both in the fresh form and as all sorts of refueling, seasonings and blanks. If you are an avid dachank, trying all the famous ways to prepare everything that you have grown over the summer, this story for you. Especially if Nature gave you an unprecedented harvest of garlic.

The easiest option, how to save garlic for the winter, the following: The harvest harvest is thoroughly dry, fold into the categories pantyhose and hang out in a dry place. Or you can use the old, tested recipe of our grandmothers: dry garlic, without cutting the stalks, and then weave together with a twine in a braid or wreath. Such beauty and in the kitchen is not ashamed.

You can save the dried crude heads of garlic in glass jars, covering by kapron covers or in canvas bags, and in the boxes. And it is possible to prepare garlic for winter in other ways: to put on, freeze, pick up, salting, can be put in oil, add to different pickles or prepare all sorts of blanks for the winter, having garlic in its composition. There are many ways, the main thing is not to be lazy and prepare a delicious and useful garlic for the winter, using our recipes and recommendations.

Marinated garlic "Quick and simple"

Ingredients:
10 heads of garlic,
5 dry red chili peppers
Umbrella dill,
Black currant leaves and cherry,
Black pepper peppers.
For marinada:
4 h. L. Sahara,
4 h. L. salts
2 l of water,
5 tbsp. l. 9% vinegar.

Cooking:
Garlic heads divide on the teeth, clean the skin, fold into a separate bowl, fill with boiling water for several minutes, then fold on the colander and cool. In sterilized banks on the bottom to put umbrellas of dill, currant and cherry leaves, throw the peas of black peppers, then put the prepared cloves of garlic on all this, and throw on top of 1 chili pepper. For the marinade, boil water in a saucepan, pour sugar and salt and let it get into the salt and sugar to dissolve. Fill the filled banks with a boiling solution, cover them with sterilized covers and leave for 10 minutes. When the time comes out, drain the marinade back into the pan, put on the middle fire and boil for 5 minutes. At the end, gently add vinegar. Secondly pour garlic with spices and sunmate the lids. Banks flip upside down, wrap and leave up to complete cooling, and then send it to storage in a cool place.

Salted garlic (refueling)

Ingredients:
2 kg of garlic,
600 g of large salt.

Cooking:
Clean the heads of garlic, divide on the teeth, then fine-finely cut or skip through a press or meat grinder, mix well with salt and put very tightly into the prepared clean dry jars. Close them with tightly byproof lids and store in the refrigerator or any other cold place. Salt and phytoncides of garlic will not give to appear mold.

Garlic, dried slices

Choose sharp grade garlic for cooking. Garlic heads divide into teeth, clean them, cut them with a thickness somewhere 3-4 mm, put on a sieve with a shallow mesh and dry in the oven at a temperature of 50-60 ° C for 6 hours, not forgetting to turn the slices from time to time Garlic sucked evenly. Finished garlic cool down, lay out in a can or any other container, close the lid and store at temperatures from +2 to + 10 ° C.

You can hand over dried garlic in flour with a coffee grinder and get garlic powder, which can be added to the finished dish, like salt, most importantly, to adapt and not to remake with this fragrant seasoning. It is also necessary to store garlic prepared thus in a closed container.

Garlic in vegetable oil

The harvest harvest is first thoroughly dry, select the quantity you need and disassemble garlic heads on the teeth. Clean the tooth, put in glass jars with a capacity of not more than 0.5 liters and pour with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions the workpiece will be stored for a long time. After spending on purpose, all garlic, in no case, do not pour vegetation oil. It will absorb garlic flavor and his spicy taste, so add it to salads, winegreets, use when cooking fish, meat, vegetable stew.

You can do the same procedure, but, the bay of garlic with oil, sterilize the cans of 15-20 minutes and roll the boiled metal covers.

Malossal garlic

Ingredients:
Garlic - how much you wish.
For brine (on 1 liter of water):
80 g salts,
Flash currant leaves, cherry, horseradish, fresh dill greens.

Cooking:
Disassemble the collected and dried heads of garlic on the teeth, clean them and lay out in the prepared, pre-sterilized and dried banks. To the garlic add washed and dried currant leaves, horseradish, cherry and dill greens. Prepare a brine from the water and salt, simply by placing the salt in the water, do not boiling, and pour them garlic with greens. Corn jars cover gauze, tie into threads and in this form leave banks with content at room temperature for 5 days. When the time is released, transfer banks with a low-headed garlic to a cool place, for example, in a cellar or basement. If there is little cooked low-headed garlic, then you can place 1-2 banks and in the refrigerator.

In case you have nowhere to store a saucepan, we simply do not allow the conditions, but you really want to try garlic in beet juice, the next option is just for you.

Garlic in beette juice

Ingredients:
garlic - quantity as desired
For brine (on 1 liter of water):
50 g salts,
50 g sugar,
100 ml of table vinegar,
100 ml of beet juice,
250 ml of boiled water.

Cooking:
Dried garlic Clean, disassemble the teeth, remove the covering of their upper layer and blanch in boiling water 3-4 minutes, then immediately lower the colander with garlic in cold water (you can add ice cubes into water). Explore the prepared garlic on dry sterilized cans with a capacity of 1 l and fill with hot brine with boiled water added to it. Filled banks sterilize in boiling water for 5 minutes, after which we roll the boiled iron covers and store in a cool place to the first convenient case.

Garlic marinated in apple vinegar

Ingredients:

For marinade (on 1 l of water):
2 tbsp. l. Sahara,
2 tbsp. l. salts
5 tbsp. l. Apple vinegar.

Cooking:
Young garlic heads scroll to the teeth without removing the cover layer. Rinse them and blanch in boiling water for 2 minutes, then cool down in the cold. Water boost with sugar and salt and add apple vinegar. Place the prepared garlic cloves into clean, dry, pre-sterilized half-liter banks. Fill their contents with marinade and sterilize for 5-7 minutes, after which you immediately roll up the lids.

Sauer garlic

Ingredients:
1 kg of garlic,
350 ml of water,
150 ml of beet juice,
35 g salt,
25 g sugar.

Cooking:
Rinse the young heads of garlic in cold water, remove the stalks and the top layer of husk. Then pour with cold water and leave for a day at room temperature. After's time, rinse the garlic heads, lay them out into the enameled pan and pour the marinade, for the preparation of which boil water with sugar and salt, cool the resulting solution and add beet juice to it. Cover the saucepan with garlic in marinade with a clean cloth or large piece of gauze. From above, put a wooden circle on which you install the jet, for example, a jar with water or intended for these cases, a weighty cobblestone, once the daughter's washed and has already passed the test. Leave a saucepan with garlic in a beet brine at room temperature, but for a week. When she goes, do not forget to move the sauer garlic in a cool place.

Marinated garlic with lemon acid

Ingredients:
Young Garlic - Quantity at will.
For marinade (on 1 l of water):
2 tbsp. l. Sahara,
2 tbsp. l. salts
½ h. L. citric acid.

Cooking:
The ingredients are practically the same as in the previous recipe, and the method of cooking is almost the same, with the exception of some minor nuances.
Clean the heads of garlic from the husk, divide them on the teeth and soak in warm water for 2 hours, then clean the skin. Put garlic cloves into a colander and rinse with cold water. After that, lower the boiling water in a saucepan, removed from the fire, for 2 minutes and immediately cool in the cold. Cook the fill. Heating water, completely dissolve citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Garlic to put tightly into sterilized cans with a capacity of 0.5 l and pour hot marinade. Sterilize filled banks with weak boiling no more than 7 minutes from the bottom of the boil and sunk with covers, pre-covered boiling water.

Garlic, saumsy with honey

Ingredients:
2 kg of garlic,
30 ml of white currant juice,
100 g honey,
1 l of water,
70 g of salt.

Cooking:
Rinse the heads of young garlic in cold water, clean it, as they say, to the last shirt, removing the root. Then soak literally in ice water overnight. In the morning, we rinse well again and put it in a clean, specially boiled container. Mix with cold water Currant juice, honey and salt. With this solution, pour garlic and leave at room temperature for a rush. After 2 months, the wonderful, sauer-honey garlic will be ready for use.

Garlic seasoning with greens and red currant

Ingredients:
600 g garlic,
600 g of dill greenery,
600 g of green parsley,
1 kg of red currant,
40 g of dill seeds,
200 g sugar,
20 g salts.

Cooking:
Clothes of garlic Clean the husks from the husks, slip them with cold water and skip through the press. Slim under running water greens, let it dry and put finely. Mix the greens with garlic, add to this mixture with a currant, sugar, salt, erected in the mortar, and mix everything thoroughly. The resulting mixture lay out in dry, pre-sterilized banks, close by kapron covers and store in a cool place.

Seasoning from garlic "Eastern"

Ingredients:
800 g garlic,
200 ml of vegetable oil,
40 g of red ground pepper.

Cooking:
Clean garlic from husks, rinse it and skip through a meat grinder or press. Vegetable oil roll and give it cool. Put garlic carefully in it, mix and leave for 1 hour. After that, add a red ground pepper, mix thoroughly and decompose on dry sterilized banks. Close the banks by kapron covers and deposit into the fridge.

Garlic with basilika

Ingredients:
2 kg of garlic heads,
200 g of the Basil Green,
2 l of water,
140 g salts,
200 g sugar.

Cooking:
Garlic heads thoroughly rinse. Free from the bottoms, stems and top of the husk layer. It does not need to separate garlic in this recipe on the teeth. Soak the purified heads of garlic in cold water for 9 hours, after which we rinse, put them in dry sterilized cans, glorifying the layer of garlic with a layer of basil greenery, and fill with cold boiled water with sugar and salt dissolved in it. The solution must necessarily cover garlic heads. Close the banks with polyethylene lids and put in a cool place.

Refueling "South"

Ingredients:
3 kg of garlic,
1 kg of carrots,
1 kg of sweet pepper,
400 g of greenery dill,
400 g of celery greenery,
4 tbsp. Salt.

Cooking:
Draised on slices and peeled garlic pass through the press. By the way, one little secret: to make garlic easily and quickly, fill it with warm water for 30 minutes. Then just sweeten the cloves between the palms, and the husk itself will move away, without any problems and effort. Carrots Stodit on a large grater, pepper pepped from seeds. Cut the thin straw. Connect together these ingredients, add chopped greens and salt. Mix everything thoroughly, slightly larger with your hands, and then put in dry sterilized banks. Close them with polyethylene lids and store in a cold place.

Korean garlic
If you have never experimented with a blank of garlic for the winter in this way, then first prepare a little, so to speak, on the sample, and if the workpiece will have to taste to you, just increase the amount of ingredients.

Ingredients:
500 g garlic
100 ml of 9% vinegar,
400 ml of soy sauce.

Cooking:
Cleanted from the husks of garlic cloves Wash, put in a clean bank and pour with vinegar. If it does not cover garlic, add some water. Close the can with a lid, clean the refrigerator and forget about it for a week. Exactly so much you need the time to have garlic in marinade. A week later, I drag the marinade, and the cloves of garlic put into sterilized banks, filled with garlic only half. Boil the soy sauce for 10 minutes, cool and pour banks with garlic to the top. After that, just roll off the boiled covers and store in the cellar or refrigerator. A month later, a magnificent snack will be ready. When guests come to you, and you want to treat them with your corporate dish, say, from meat or poultry, will certainly serve to the table and the garlic itself, and the soy sauce in which he insisted.

Garlic-ginger pasta

Ingredients:
600 g garlic,
400 g of ginger root.

Cooking:
To prepare this paste, you can use garlic, which is not suitable for long-term storage, for example, a bit pitched. Clean it, remove the replenished areas, wash and grind with a blender or meat grinder. Ginger root Clean the skin from the skin, cut it with small pieces and miss it through a meat grinder or grind with a blender. Connect these ingredients, mix thoroughly, decompose on small clean jars and store in a cool place. By the way, the paste will turn out more piquant if you add chili chopper into it.

Marinated garlic cloves with fresh greens, horseradish and cinnamon

Ingredients:
Young Garlic - a number of 1 liters.
For marinada:
3 tbsp. water,
1 tbsp. 9% vinegar,
1 tbsp. l. salts
1.5 tbsp. l. Sahara,
Fresh parsley greens, dill,
1 crushed root of Khrena,
Bay leaf,
Several peas of fragrant peppers,
several clove buds,
A bit cinnamon.

Cooking:
Cleaning and washed under cold running water cloves of garlic lay out into a clean dry sterilized can with a capacity of 1 l and fill with marinade, for the preparation of which mix water, sugar, salt, vinegar, finely chopped greens, parsley root, bay leaf, pepper, carnation and cinnamon, And boil this mixture. Bay of the bank Marinade, sunk it with a boiled lid and store in a cool place.

By the way, so that the cloves of garlic in banks do not darkened and looked white and appetizing, soak the whole heads of garlic in cold water for 2 hours, and then proceed to preserving.

Successful blanks!

Larisa Shufkaykin

Garlic is a very popular and useful product with unique taste and healing properties. Garlic is added as acute seasonings to various dishes, based on it various and refueling, they are suitable not only for simple vegetable salads, but also for more complex - with meat, fish and seafood.

So we buy garlic and proceed. Do not forget that this product cannot be subjected to thermal processing, since all its utility from this is practically coming to "no".

Garlic dressing for salad

Ingredients:

• garlic - 2-5 teeth (depends on the size);
• oil vegetable first cold spin (olive, mustard sunflower) - 3 measures (for example, 6 tbsp. spoons);
• vinegar Natural (or any other fruit) - no more than 1 measures (that is, 1-2 tbsp. spoons);
• some salt.

Cooking

Garlic with salt in a mortar or we press through the manual press. Mix it with oil and vinegar. We are waiting for 5-8 minutes, you can strain the refueling through the siete or fill the salad without turning.

Approximately the same, with the same proportions prepare lemon garlic gas stations for salad, only instead of vinegar use fresh lemon juice.

In the Mediterranean European countries, such a sauce also includes yolks or proteins from the egg (but not together). It is better to use quail eggs to avoid salmonellosis. Also add a bit ready.

Garlic refilling for salads in the Far Eastern style

Ingredients:

• garlic - 2-5 teeth;
• red pepper sharp;
• lime;
• sesame oil;
• coriander ground;
• soy sauce.

Cooking

We press the garlic through the press, add ground coriander, sesame oil, fresh juice lime and soy sauce. We season sharp red pepper.

Garlic Pampus Refill

Ingredients:

• garlic - 5 teeth;
• vegetable oil (sunflower) of the first cold spin - 2 tbsp. spoons;
• broth chicken or water - 150 ml;
• green shoots of young garlic;
• dill;
• salt.

Cooking

Garlic Tough with a small amount of salt. Greens finely ruby. We mix the crushed garlic with a chopped greens, add vegetable oil and broth.

This mixture is lubricating ready-made freshly baked pampels using a silicone brush.

Moldovan garlic sauce-refueling "MAREY" is preparing approximately the same recipe. The composition of the ingredients also includes fresh herbs: basil, parsley and cilanthole. Merges are richly seasoned with sharp red and black pepper. Served with any dishes. If you serve to fish dishes, you can cook with fish broth.

Even the most ordinary salad will become a product of culinary art, if it is picked up by a spicy dressing. Step-by-step recipe with a photo of garlic dressing for salad of mustard and soy sauce. Video recipe.

There are hundreds of all kinds of salad dressing, starting with classic vegetable oil and ending with the most exotic. Many of them are universal, but some are better emphasized and delated the taste of concrete products. Therefore, it is not easy enough to cook them, you still need to know what they are suitable for. Today I picked up a lot of refueling in many countries, which is very universal, because Suitable for most salads, especially vegetable. Also, the sauce, which includes mustard, garlic and soy sauce, will become an excellent addition to fish and meat dishes. Even the most simple combination of vegetables with salad leaves such a refueling will give a unique and spicy taste. Prepare such a sauce is simple from the most ordinary products, and the cooking process will take no more than a few minutes.

With this refueling can be experimenting. For example, to introduce an egg yolk, which with vegetable oil and mustard beaten by a mixer. The consistency of the sauce will be thick, similar to mayonnaise. Then enter the rest of the recipe products.

It is worth noting that sauce is also useful, because It includes garlic, which is a natural antioxidant. It helps to treat colds, prevents the emergence of flu and ORVI. Therefore, such a refueling will be especially useful in the autumn time, when the risk is increasing.

• Calorie per 100 g - 12 kcal.
• Number of portions - 1
• Cooking time - 10 minutes

Ingredients:

• Olive oil - 2 tbsp.
• Mustard - 1 tsp.
• Garlic - 1 teeth
• Soy sauce - 1 tbsp.

Step-by-step preparation of garlic dressing for salad of mustard and soy sauce, recipe with photos:

1. In a small capacity, combine olive oil, soy sauce and mustard. Stir up to a homogeneous liquid mass.

2. Clean the garlic from the husk and finely peel or skip through the press. If it is squeezed out through garlic, then the aroma and taste will be more pronounced.