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Tiered Onion Recipes

Tiered Onion Recipes


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A green leaf of a multi-tiered onion is used mainly fresh as a seasoning for various dishes, it gives aroma and specific taste that stimulates the appetite. Layered onion leaves can be used to make salad and pie filling. Bulbules are used for different types of canning, preparations similar to garlic. Here are some recipes.

Layered onion salad with egg

200 g green onions chop finely, mix with chopped egg, top with mayonnaise or sunflower oil. Salt to taste.

Beetroot salad with tiered onions

200 g boiled and 100 g raw beets grate, mix with 200 g of finely chopped green onions, season with sunflower oil, salt, sugar to taste.



Minced green onion pies

Rinse green onions thoroughly, chop finely, add chopped boiled eggs, a little vegetable and butter and mix, salt to taste. The prepared minced meat is used for filling pies.

And, finally, a wish: be curious, dare, and everything will work out - whether in the garden, in the country, on the windowsill (your home garden with the kids), in the school garden, at work ...

Health, success and enjoy your meal!

A. Agafonov, head of the onion crop selection laboratory at VNIISSOK, candidate of agricultural sciences


Multi-tiered onion recipes - garden and vegetable garden


Also known under the names Egyptian onion, viviparous, Canadian, horned. This is a viviparous form of onion from Siberia (Altai).

A BRIEF DESCRIPTION OF

Tiered bow - perennial isolated false basal bulbs 3-4 cm in diameter, covered with 3-4 dry scales of red-brown color.

Most of the roots are located in the arable soil horizon (5-25 cm). In the autumn-winter period, the roots do not completely die off, which contributes to earlier regrowth in the spring.

The leaves are hollow, fistulous, dark green with a waxy bloom. Air bulbs (bulbs), forming in the inflorescences at the top of the flower arrows, form 1-2, in favorable conditions, up to 5 tiers. Bulbules are rounded-oval, covered with 1-2 leathery dry scales of gray-violet color.

Varieties: Gribovsky 38, Odessa winter 12, Lykova.

NUTRITIONAL AND HEALING VALUE

The leaves contain sugars, flavonoids, acids, incl. ascorbic, carotene and chlorophyll, vitamins B1, B2, PP. In addition, protein, phytoncides, mineral salts and a large amount of essential oil, which imparts a very pungent taste.

REQUIREMENTS FOR GROWING CONDITIONS

Tiered bow - very cold-resistant and frost-resistant, and also resistant to drought. Bubbles can be kept frozen throughout the winter. Onions can be grown on any soil, but the best are light loamy, sufficiently moist, breathable, well filled with organic fertilizers. Acidic, as well as heavy and waterlogged soils are unsuitable.

AGROTECHNICS OF GROWING

Tiered bow in one place grown for 4-5 years. It grows in late March - early April. Bulbules of the first tier begin to form in the second half of May - early June, fully ripen by the beginning of August. By this time, the leaves of the spring generation die off and the leaves of the autumn generation begin to grow. In winter, the multi-tiered onion leaves with green leaves that die off in early spring. It can be grown in both annual and perennial crops. The plots are selected the same as for the onion-batun.

Before planting, the soil is dug up to a depth of 30 cm in autumn, fertilizers are applied: 6-8 kg / m 2 of well-rotted manure or humus, 30-40 g / m 2 of superphosphate and 20-30 g / m 2 of potassium salt. During spring digging, add 10-15 g / m 2 of ammonium nitrate. For planting, basal and more often air bulbs of the 1st and 2nd tiers with a diameter of 1.5-2.5 cm are used. 180-200 g of large, 70-80 g of medium and 30-40 g of small bulbs are required per 1 m 2. The best planting time is August, immediately after the bulbs have ripened. During the winter period of planting, the bulbs should take root: the onion will overwinter and grow back in early spring. Spring planting is fraught with difficulties: the air bulbs dry out quickly. With the onset of winter, the bulbs snow, i.e. folded in small boxes or bags and covered with snow, and with the onset of spring thawed, dried and planted in the ground. When planted in spring in the first year, the yield is low.

The bulbs are planted in rows with a distance of 50-60 cm, between plants in a row 30 cm, to a depth of 3-5 cm. Planting is best done in rainy weather or immediately after rain. With an annual culture, a thickened planting method is used (distance between rows 20 cm, between plants in a row 10-12 cm). After 4-5 weeks after the regrowth of the leaves, the plants are harvested entirely in one step, or they are thinned first, and after 2-3 weeks they are completely removed.

During the season, 4-5-fold weeding and loosening of row spacings are carried out, feeding with slurry (1:10) or mineral fertilizers at the rate of: 20 g of superphosphate, 15 g of potassium salt and 10 g of ammonium nitrate per 1 m 2. The first time the plants are fed at the beginning of the regrowth of the leaves, and then after each cut. In early spring, when the leaves reach a length of 20-25 cm, the planting is thinned out, leaving a distance of 20 cm between the plants. After the first spring loosening (simultaneously with fertilization), it is useful to mulch the soil with humus. This will remove crusting and retain moisture. It is also necessary to tie the arrows to the twine stretched between the stakes. On biennial and older plantings, all leaves are cut in the fall.

Under a film cover, the bulbs are planted more densely. In this case, the products are obtained 10-12 days earlier than in the open field, and the leaves are softer and less sharp in taste.

The highest yield is obtained in the 2-3rd year. Leaves are cut 1-2 times per season so as not to weaken the underground bulb. The first cut is carried out in May, when the leaves reach a length of 30-40 cm, the second - in the fall, after harvesting the air bulbs. The cut is made 5-8 cm above the neck of the bulb. After cutting, the plants are watered and fed.

The bulbs are removed when they become brown with a bluish bloom. They must be dried, removed the remnants of the arrows and either landed or stored.

TO YOUR TABLE

Leaves, basal bulbs and large bulbs (fresh, dried and canned) are eaten. Leaves and onions are a good seasoning for meat and vegetable okroshka, various salads, marinades. The onions are salted, pickled, fried.

Onion salad and eggplant. Bake the washed eggplants in the oven, cool, peel and finely chop. Remove seeds from pepper, rinse pods and onions, chop. Pour boiling water over the washed tomatoes, remove the skin and chop finely. Mix all products, add vegetable oil, citric acid, salt and spices to taste.

For 200 g of multi-tiered onions (bulbs with feathers) - 2 eggplants, 2 pods of sweet pepper, 200 g of tomatoes, 50 g of vegetable oil, lemon juice (or apple cider vinegar), salt, ground black (red) pepper.


Why is a tiered bow good?

Egyptian onion bulbs do not have a dormant period: they develop and germinate directly on the mother bush by the middle of summer, and if they are planted in the soil, after 3-4 weeks it will be possible to feast on greens from the "air" bulbs. The underground bulb ripens in September. For forcing horned onions on a feather, a temperature of 10-12 ° C is sufficient, while for onions, at least 18-20 ° C is needed.

Multi-tiered onions are rich in carotene, vitamins PP, B and C.

Thanks to its strong root system, the multi-tiered onion yields a week earlier than the sweet onion. In addition, the underground bulbs of the Egyptian onions are larger than those of the batun: they weigh about 40-50 g. An undoubted plus of growing multi-tiered onions is also in its frost resistance - this plant is able to withstand frosts down to -50 ° C.


Stew lentils with chicken and thyme

This recipe will allow you to cook a full-fledged hearty dinner from lentils. The dish gives a feeling of fullness for a long time and energizes. For its preparation will be used: chicken (thigh) 650 g, large carrots, onions, tomato, 250 g lentils (green), 0.5 teaspoon dried thyme, a pinch of basil, salt, oil.

  1. Thick-walled dishes or cast-iron ducklings are ideal for such a dish.
  2. Onions and carrots are fried in a frying pan until golden brown (in oil), after which the vegetables are transferred to a cauldron or other similar container.
  3. The thighs are located on top of the onions and carrots.
  4. The next layer is thoroughly washed lentils.
  5. From above, the components are filled with water. The liquid should be about 1 cm higher.
  6. It remains to add seasonings, salt and a tomato cut into large slices to the cauldron.
  7. Together, the products are braised for about 45 minutes.

Before serving, the dish is thoroughly mixed again.


Chives (chives or rezun, skoroda)

In European - chives, in Siberian - chives or rezun, in central Russia it is called skoroda, and in Ukraine - tribulka. In the wild, it grows everywhere, from the southern steppes to the tundra. The bushes grow up to 60 cm, it is a perennial with tubular, thin leaves of light green color, juicy, slightly sharp, lettuce variety of onions.

Chives, skoroda, rezun

Vegetation begins as soon as the snow melts, tolerates frost perfectly, is a source of vitamin greens in early spring. It grows in one place for about 5 years, gradually the plantings thicken and require transplantation. Propagated by vegetative division and seeds.

Planting is done in autumn or early spring, seedlings are friendly, appear in a week, chives grows quickly. A full-fledged competitor to the batun. Its leaves contain a lot of vitamin C, calcium and iron, saponins, phytoncides, essential oils. As it grows back, chives are still delicate in taste. It can be canned, dried, salted, frozen.

Rezun in bloom

Skoroda is also a beautiful, decorative lilac-purple flower. Blooms together from early spring to late autumn. Used for framing paths, low curbs.


Methods for harvesting slime onions

Do you think that only slime shoots can be prepared for the winter? But no: bulbs are good for this too! And there are so many ways of harvesting - you will start: marinating, salting, and drying ... But let's talk about everything in order.

  • Pickling.For pickling, you need to cut off the greens of the slime and cut them into 10 cm segments each. Boil water, boil the stems for a couple of minutes and pack in jars. First, you need to prepare the marinade for pouring by mixing half a glass of nine percent vinegar, 50 grams of granulated sugar and exactly the same amount of salt per liter of drinking water. The rest of the process is exactly the same as for pickling cucumbers and canning tomatoes.
  • Pickling. To ferment the slime onion, cut it, put it in a wide bowl and fill it with marinade prepared in accordance with the recipe described above. Cover the onion with gauze folded in several layers and put oppression on the onion. Within a week, the product will be cooked and ready to eat. In the process of pickling, the onions should be kept in a cool dark place.
  • Drying. Fresh slime onions can be dried. To do this, you first need to prepare a salty solution by adding 50 grams of salt to a liter of water. The product is immersed in this solution for literally five minutes, after which it is laid out under the rays of the sun, sent to the oven without closing the door to the end, or put into an electric dryer to bring the product to readiness.

It is believed that slime onions grown in the open field can be used for food only from the third year of life, not earlier. Until this moment, there are not enough nutrients and vitamins in the stems in order to bring maximum benefit to a person. If you intend to make homemade slime preparations, cut the shoots exclusively in dry weather.

Slime onions, like any food product, have contraindications. We write about them at the very end, because there are very few of them. The first is standard: individual intolerance. If mom and dad, without knowing it, rewarded you with such a thing as an individual intolerance to a ferruginous onion, you better not even come close to it. This can lead to an allergic reaction or other health problems. The second contraindication is diseases of the digestive tract in a state of exacerbation. During this period, the patient is prohibited from any controversial foods, only soft in all respects and low-calorie foods. This is where the list of contraindications ends, and not having time to begin.

In general, we strongly recommend that you get to know this plant better. Moreover, now you are aware that not only the spherical inflorescences of the slime are valuable, but also its stunningly juicy vitamin stems.


Nettle dishes. Three recipes for cooking in the country

Nettle dishes for summer cottages

Spring lunch of young nettles: three delicious recipes for cooking. From a city dweller spring lunch with nettle dishes will cause bewilderment - how you can cook a delicious weed dish. But one has only to taste the dish, and it will be impossible to tear yourself away from the quickly emptying plate.

Nettle it is not an easy weed - if in early spring you use young shoots to prepare first courses, salads, snacks, then you can very quickly replenish the depleted supply of vitamins and trace elements in the body.

There is only one rule - to collect shoots only in proven places, remote from highways and not within the city limits. But the weed from your own garden at the summer cottage is quite suitable in order to diversify the diet at the weekend.

First course. Nettle soup

By tradition, let's start with the first course, it can be cooked in meat or chicken broth. The broth will serve as the basis for cooking nettle soup, and the meat can be used to prepare the second course.

The lean version of the soup is no less tasty, and you can also use other ingredients for cooking: smoked sausages, homemade stew.

For the soup you will need:

  • Meat (vegetable) broth - 2.5 liters
  • Carrots - 1 pc.
  • Garlic to taste
  • Potatoes - 3 pcs.
  • Oil - 50 ml
  • Dill and parsley to taste
  • Sorrel and young shoots of nettles - to taste
  • Runny and tender leaves of beet tops - to taste
  • Onions - 1 pc.
  • Salt and freshly ground pepper to taste
  • Condiments and spices to taste.

Preparation:

Step 1. Cut the root vegetables (carrots and potatoes) into cubes, finely chop the onion.

Step 2. Dip the potatoes in the boiling broth, and fry the onions and carrots a little in vegetable oil until golden brown.

Step 3. Add the fried vegetables to the potatoes.

Step 4. Rinse all greens well in running water. Pour boiling water over nettles, dry and chop very finely.

Step 5. Once the vegetables are ready in the broth, season the soup with salt and spices and add the chopped herbs. Turn off the heat, and cover the pan with a lid, but loosely. Let the dish brew a little.

For serving, garlic, boiled eggs (quail), sour cream and a little fresh parsley and dill, green onions are used.

Advice! Instead of potatoes, you can use thin noodles, or thicken the soup with beaten eggs, adding them to the broth a couple of minutes before the soup is ready, along with herbs.

For summer cottage dishes, a blank of onions and carrots fried in oil can be prepared at home, frozen or transferred to an airtight container. The cooking time will be reduced, and there will be more clean dishes.

Snack.Eggs stuffed with nettle and sorrel

An incredibly simple snack that can be “assembled” to the table in a matter of minutes.

Stuffed eggs with nettles and sorrel

For cooking you will need:

  • Canned fish (pink salmon, saury or sprats) - 1 can
  • Chicken eggs - 6 pcs.
  • Fresh cucumber - 1 pc.
  • Radish - 3 pcs.
  • A bunch of nettles and sorrel
  • Sour cream or mayonnaise - to taste
  • A little salt and pepper.

Preparation:

Step 1. In a bowl, knead the canned fish with a fork, carefully selecting all the bones.

Step 2. Boil and cool chicken eggs.

Step 3. Carefully sort out and rinse fresh shoots of herbs and rinse with hot water. Chop very finely. For piquancy, you can add a little green onions or pickled arrows of garlic, wild garlic.

Step 4. Radishes and cucumbers can be grated and squeezed out, or very finely chopped.

Step 5. Peel the boiled eggs, cut in half, remove the yolk. Mix all the chopped ingredients, add the yolk and herbs.

Step 6. Season the filling with sour cream or mayonnaise and fill the halves of the proteins. Chill before serving.

Advice! The remaining mass can be used for sandwiches, it turns out especially tasty if you fry the bread a little in a dry frying pan.

Second course. Rice with fresh herbs and vegetables

If meat broth was used to prepare the first dish, then part of the broth (300 ml) can be poured and left to prepare a side dish. Well, at the same time use the leftover meat for dinner. But usually barbecues, sausages and sausages are fried at the dacha in the evening, so we will prepare a quick, spring side dish with nettles for these sweets.

Rice with fresh herbs and vegetables

For cooking you will need:

  • Round rice - 2 cups
  • Meat broth - 300 ml
  • Half carrot
  • Sweet red pepper - 1 pc.
  • Bulb onions - 1 pc.
  • A little dry white wine (optional)
  • Salt and pepper to taste
  • Large bunch of nettles and sorrel
  • A little vegetable oil.

Preparation:

Step 1. Before cooking, it is recommended to soak rice in cold water, after rinsing it so that the water becomes clear. This will help the groats to cook faster, which is important in "summer cottage" conditions.

Step 2. Fry the onions and carrots in a large frying pan, add the peppers, cut into small cubes.

Step 3. Once the vegetables are golden and tender, add the rice and pour in the wine. Mix well and let the liquid boil.

Step 4. Season vegetables and rice with salt and spices, and cook until soft, adding broth as it evaporates.

Step 5. A few minutes before cooking, add a large amount of washed and scalded greens to the dish.

Advice! Rice for this dish should be soft, and not fried during cooking. In the end, you should get an impromptu risotto, with an incredible spicy and vegetable taste, tender and delicate. The absence of cheese in the dish will be completely invisible due to the acidity from the sorrel and the aroma of nettle.

Finally: All three dishes can be easily prepared in 1.5 hours both in a city apartment and in a small country kitchen. As mentioned above, small blanks in the form of homemade semi-finished products will significantly save time.


Watch the video: Delicious 1794 Roast Beef! - Dutch Oven Cooking


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