Anyone who has planted garlic in their area at least once knows that a large head will only work if the garlic arrows are removed in time. Usually they are thrown away along with weeds, but gourmets manage to prepare a wide variety of dishes and snacks with them.
For cooking you will need:
- garlic arrows - 300 - 400 g;
- large carrots - 1 pc;
- garlic - 2-3 cloves;
- vinegar 6% - 1 tsp;
- seasoning for Korean carrots - 1 tbsp. l;
- salt;
- bay leaves - 3 - 4 pieces;
- vegetable oil.
The arrows (it is better to take the young ones, they are more juicy) wash them, dry them, remove the bulbs and cut them into pieces of 4-5 cm. We don't need the bulbs (buds).
Peel the carrots on a coarse grater, if there is a Korean carrot grater, you can use it.
Pour oil into the pan, about 1 cm from the bottom, lay out the carrots and arrows and fry until soft, stirring occasionally. Add sugar, lavrushka, carrot seasoning to the pan, add salt and mix. Salt can be substituted for salted soy sauce. Last but not least, add vinegar, it is better to take wine or apple cider, if we take the usual table 9%, then dilute it a little with cold boiled water and mix again. Fry the mixture until the liquid evaporates, remembering to stir. Turn off the heat, put the salad in a bowl and cool.
Peel the garlic and pass it through a garlic press or chop it very finely, add to the cooled salad and stir.
The salad is stored in the refrigerator in a container covered with a lid or cling film. Otherwise, all other dishes will take on the flavor of a salad.
