As soon as June comes, the growing garlic throws arrows, it's time to break off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, it will be very tasty. One has only to pick it correctly, holding the stem with one hand, carefully pulling the shoot out of the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and will ripen to the desired condition.
Garlic shooters: benefits
garlic arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.
How to cook pickled garlic arrows
This appetizer is very tasty.
Cut arrows 3-4 cm long, pour in water, boil for several minutes after boiling, put in a colander, rinse with cool water, arrange in jars with a capacity of 0.5 liters (they can not be sterilized), pour marinade. I prepare the marinade like this - I pour 50 grams of salt, sugar into a liter of water, bring it to a boil, pour 100 ml. 9% vinegar, sterilized for 5 minutes, rolled up.
This can be done not only with arrows, but also with young garlic cloves. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.
Paste of garlic arrows for the winter
cooking delicious garlic paste from the arrows of garlic, it is good for sandwiches with black bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish spicy taste, and with pasta, in general, a sweet deal!
- I pass young garlic shooters through a meat grinder, salt to taste, season vegetable oil odorless, mix, lay out in clean jars, close with lids, store on the bottom shelf of the refrigerator.
Fried garlic arrows: recipe with tomato paste
This dish is very reminiscent of fried mushrooms with little sharpness.
You will need:
- garlic arrows - 500 grams;
- tomato paste, salt, pepper, vegetable oil - to taste.
At the arrows, tear off the seed pods, chop the stems, place in a frying pan with heated oil, salt, lightly fry, make sure that the juice stands out. If it is not there, you need to add a little water, fry until the arrows are semi-transparent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.
My advice!
Soup - puree with garlic arrows and pumpkin
And here is the soup, which contains solid benefit. It has a huge amount of fiber, which is useful for people who are obese. Pumpkin is useful for hypertensive patients, it removes toxins and toxins, as well as excess cholesterol, all this is the merit of pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and lung diseases, with problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is fragrant, with a mass of useful substances!
You will need:
- pumpkin - 1 kg;
- vegetable broth - 6 cups;
- chopped garlic arrows - half a glass;
- soy sauce- 2 tbsp;
- olive oil - 1 tbsp;
- dried thyme - 2 tsp;
- leek;
- salt and pepper - to taste.
- Heat the vegetable oil, fry the chopped onion - leek, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour the broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.
- Using an immersion blender, blend the mixture into a smooth puree. The finished dish is stored for 2 days
Garlic arrows with egg
Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.
- Eggs - 6 pcs.
- A little butter
- Garlic pipes - 100 gr.
- Hard cheese - 50 gr.
- Salt and pepper to taste
Cooking:
- Prepare the egg mixture: Shake the eggs with the addition of seasonings and spices to taste.
- Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.
- In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.
- Bring the eggs to a boil and sprinkle the remaining cheese on top.
- The pan can be placed in hot oven under the grill until crispy.
Meat with garlic arrows
Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, for example, cooked in a spicy marinade.
For cooking you will need:
- Beef or pork - 700 gr.
- Fresh garlic pipes - 250 gr.
- Salt pepper
- A little oil for frying
- 2 small onions
- 125 ml. tomato juice
Meal preparation:
- Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.
- Cut the pieces of meat into thin slices, beat off with a kitchen hammer, cut again, but into thin slices, and add to the onion for frying. Stew a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
- Cut garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour in the tomato juice and bring the dish to readiness, stirring occasionally.
- Roasted is perfect as a side dish. fresh zucchini, it can be rolled in flour or made into a soft batter.
- The meat cooked according to this recipe is delicious not only hot, but also cold, as a snack.
Appetizer of garlic arrows
Ingredients:
- Young garlic arrows - 300-400 grams;
- Sunflower or olive oil - 4-5 tablespoons;
- Salt, ground pepper, paprika;
- Dill, parsley for decoration or fine sprinkling on top. Who loves.
Cooking method:
- Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. Spaghetti will look original.
- Pour the sliced \u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.
- Fry over low heat under a lid with a steam hole to maintain the effect of stewing. Stir occasionally with a wooden spatula and monitor the amount of moisture.
- If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.
It's important to know! Only young shoots are suitable for carcasses, then ready meal will delight you with softness, delicate mushroom flavor. If hard pieces get into the pan, then in the process of frying they will quickly lose their attractiveness, taste qualities, will become like wood chips.
Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, vermicelli) in the form of a salad. It can be dinner, breakfast in a hurry.
Garlic arrows for the future
BUT how to cook garlic chives for long-term storage, on the ? Shoots can be prepared for future use by freezing.
The garlic shoots are cut with scissors into pieces of 2-3 cm, rinsed, discarded in a colander, dried on a towel. Place tightly in plastic bags, tie and freeze. After that, without defrosting, you can fry in vegetable oil with salt for 5 minutes. Very tasty!
My advice!
Sometimes I make a spread for sandwiches, twist through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. You won't find a better addition to bread for borscht!
Never throw away young milky garlic shooters, but try to make something tasty. And until their season is over, I want to tell you how to cook garlic arrows, simple recipes I give for every taste: with sour cream, lard, fried, with egg, cottage cheese and soy sauce.
I told how garlic, and separately. The topic interests me, and I have been collecting recipes for a long time.
except useful properties, garlic has a significant drawback - an unpleasant odor after use. This, I think, stops many from eating a wonderful vegetable. Especially us women, that's why we avoid it. In cooked dishes you will get, and you will avoid the aroma that scares off interlocutors.
How to cook garlic arrows
Recipes for making arrows are not so few. But many of their hostesses do not know, and do the simplest thing, they use arrows in a frying pan with oil, preferably olive oil.
It is really deliciously delicious, the aroma goes to the whole apartment, and the household goes to the aroma. As a result, the whole family ends up in the kitchen. But try to diversify the menu according to the recipes I have proposed.
How to properly collect and select arrows for cooking, I told. I will only repeat: you need to choose young ones, just starting to bend into a loop, with buds that have not blossomed. Then they will be milky ripe, soft and tender - such are suitable for eating.
Garlic arrows with cottage cheese
From the arrows you can cook a wonderful pasta with cottage cheese, it is perfect for sandwiches for breakfast and a quick snack.
Preparing the pasta is simple: cut the arrows, pass in a meat grinder and mix with a pack of cottage cheese.
Arrows with soy sauce - recipe
A very simple and tasty dish will turn out if you put out the arrows with sauce. Take the ingredients by eye, depending on your taste preferences.
How to cook:
- Cut the arrows, heat the oil in a pan and send the arrows to lightly fry.
- Add ground black pepper and sauce. Taste for salt and adjust a little if necessary.
- Simmer until done. You can add meat if you like.
Arrows with tomatoes
You will need: arrows, onions, tomatoes and salt. (If desired, you can add carrots to the dish). A little butter and vegetable oil for frying arrows.
Cooking:
- Finely chop and fry the onion in a mixture of oils.
- While the onion is frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
- First, add tomatoes to the onion, simmer for a few minutes and put the arrows. Salt and stir. They quickly change color, become soft. And then the dish can be considered ready.
How to cook garlic arrows with tomatoes
Take: arrows, oil, tomato paste, garlic, paprika and other seasonings as desired.
Cooking:
- Put the arrows in the pan, first heating the oil.
- After a minute, add a little water (just a little bit), salt, add paprika, other seasonings and chopped garlic.
- Extinguish, when the arrows are almost ready, put the tomato. Stir and simmer for an additional couple of minutes.
Garlic arrows with egg - recipes
With the addition of eggs, you can cook two delicious and simple dishes from arrows - an omelet and stewed with tomatoes.
Omelette:
- Chop and fry the garlic cloves in oil for a couple of minutes.
- Then pour beaten with a little milk, eggs. Add salt to eggs.
- Simmer the omelet until done.
Egg stew:
Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.
Cooking:
- Cut and stew the arrows in oil, adding a little water (literally a couple of spoons).
- Salt, put spices and finely chopped tomatoes. Simmer together for another five minutes.
- Separately, while stewing, beat the eggs with a fork and pour into the pan. Stir and simmer again for a couple of minutes.
Fried garlic arrows
If you don’t know what to cook from arrows, don’t think for a long time - fry them. Fried arrows are something!
Recipe without proportions, take: arrows, sesame oil, sesame seeds, oil and salt.
Step by step cooking fried arrows:
- Cut the arrows and put them in the heated oil. Juice will stand out, but it will quickly evaporate.
- Fry for five minutes, salt, add a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
- Fried arrows can be eaten cold. No sesame oil - it doesn't matter, fry without it. And the seeds are also not at all necessary to put, it will still be delicious.
Arrows with meat - recipes
Recipe number 1. We take:
- Arrows - bunch.
- Meat (pork, beef, chicken fillet) - 700 gr.
- Sweet pepper - 3 pcs.
- Onion - 1 pc.
- Various herbs, salt and ground pepper.
- Vegetable oil.
Cooking with meat:
- Cut the onion and Bell pepper small semirings. Cut the arrows 3 cm long, the meat into small cubes.
- Fry the onion first, then add the arrows and fry a little, put next bell pepper.
- Salt, and put the meat in the pan. Salt, add chopped greens if desired and pepper.
- Simmer meat until done. Add a little sour cream, the dish will turn out - you can’t pull it by the ears!
Recipe number 2. It tastes like meat with real mushrooms, but mushrooms can also be added here.
Take:
- Meat - 700 gr.
- Onion - 2 pcs.
- Lemon - a quarter.
- Arrows - bunch.
- Salt and vegetable oil.
- Basil, marjoram, oregano - a pinch each.
- Cut the meat into small pieces, sprinkle lightly with lemon juice and salt.
- Fry in oil until half cooked. Add finely chopped onion, and fry a little together, literally 2-3 minutes.
- Pour in a little water, and simmer the meat under a closed lid until tender.
- At the end of the stew, put the arrows in the dish, all the spices, sweat for 5-10 minutes (make sure that the arrows become soft) and turn it off.
Arrow pate with lard
I recently learned that garlic sprouts can be used to make a delicious bacon pate.
- So, to cook, take 500 gr. shooter and 1 kg. salt salsa. Pass through a meat grinder and the pate is ready. It is good to add dill with parsley here, you can pepper if desired.
Now, friends, you know what can be cooked from garlic arrows, I'm glad, because an inexpressible pleasure awaits you! Pleasant kitchen chores, and good appetite. With love… Galina Nekrasova.
I didn’t even know that it was possible to cook something from garlic arrows until my mother went to visit and tried this wonderful dish. dig around the Internet.
Garlic sprouts stewed with tomatoes and onions
Make garlic arioli for dipping vegetables. Add some of your favorites Italian sauces from pasta. Spoon a little into soup recipes. Substitute butter for baked potatoes. Put some on your ears to deter vampires. I enjoy multitasking my cooking as much as possible and this is where meal planning can really help. If you know you're going to need sautéed garlic for your Friday meal and roast chicken on Wednesday, why not toss the garlic with the chicken so you don't have to reheat the oven?
Ingredients:
Garlic arrows.
Onion.
. Tomatoes.
. Salt.
Cut the onion into thin quarter-rings. Fry the onion in vegetable oil or a mixture of butter and vegetable oils. Fry until light golden brown. At this time, cut the tomatoes and garlic arrows. We cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the pan. When the garlic arrows change color and become soft, turn off the fire. As a matter of fact, everything is ready. Very well stewed garlic arrows are suitable for boiled potatoes or mashed potatoes. Another option, when you want very light food - then stewed garlic arrows are best suited.
Pickled garlic cloves
This is especially useful in the summer on those hot days. Start by removing any loose layers of skin from the entire head of garlic. Take your time, you don't want the studs to break off. You can toss up the part you cut off and reserve the rest of the head.
If you're only roasting one or two garlic heads, tear off one or two sheets of aluminum foil large enough to wrap around the entire head of garlic. If you're roasting multiple cloves of garlic, place the cloves on their sides on a small roast or baking dish large enough to accommodate the number of cloves you're toasting.
Garlic arrows in tomato paste
Composition
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic
Cooking
Cut garlic arrows into slices 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, salt the arrows, season with paprika, pass the garlic through a press, season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for a couple more minutes.
Moisten a little olive oil on each head and season with sea salt and fresh ground pepper. If you want to play around with different flavors, you can experiment by adding some rubik or lemon zest to the seasoning. The number of options is huge.
If you are using aluminum foil, wrap the head of garlic tightly in the foil and place directly on top of the cabinet. This works great if you're scorching some other ingredient because the garlic takes up very little space. You can even use this method when shooting barbecues to grill vegetables or steaks or chicken.
Salad of garlic arrows with egg
Ingredients:
garlic arrows
Tomatoes
- vegetable oil
I am chicken eggs
Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and after that add a little water and simmer. You need to add about a couple of soup spoons of water. Simmer until garlic cloves turn olive in color. After that, you need to salt, add spices. Mix. Tomatoes should be washed, slightly dried and cut into cubes, which are shifted to the arrows. After that, you need to simmer for another five minutes. After that, beat in the eggs and mix gently. The dish is ready!
If they are not softened enough, just put them back in the oven for another 5-10 minutes. Regardless of which method you use to sauté the garlic, let them cool after you remove them from the oven before roasting. When they are cool enough to handle, unroll with aluminum foil or remove from the pan and squeeze the garlic from the bottom of each clove with your fingers.
Yes, it's a bit messy, but please try not to consume too much garlic while squeezing. The aroma from roasted garlic is so intoxicating that you will have to use all your willpower to make sure you don't eat too much. If you're roasting garlic for a meal you're cooking that day, use what you need and store the rest in an airtight container in the refrigerator for up to two weeks. If you don't have a recipe that calls for roasted garlic later this week, try substituting any recipe that calls for garlic, or just spread it on a slice of Italian bread for a quick snack.
Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 stack.
Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), scald half-liter jars with boiling water. Put the arrows in jars, pour marinade and sterilize for 20-30 minutes (I do it in the oven on low heat)
It's a simple method of cooking, and if you're doing it while sautéing something else, it doesn't really add much time or effort to what you're cooking, but it does make a big difference. Sweating should be something we do when we exercise. What in the world does this have to do with cooking?
In fact, there are several parallels. When a person begins to express himself, and the body temperature begins to rise, we sweat. Sweating is our body's defense against overheating. Similarly, when we put a few cubes of vegetables in a pot with a little oil and start cooking them, the moisture rises on the cut surface, making the vegetables look like they are sweating.
Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 bulb
* Salt, favorite spices
Saute coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm long and put them on the vegetables. Fry for 5 minutes, stirring. Add coarsely chopped tomato and sauté a little. Salt, season with spices. Sprinkle with herbs when serving.
Garlic arrows with dill
Pot is like the goal is to cook small, uniform pieces of food in an open pan in a small amount of fat. The difference between the two methods is the temperature. Saute should be done on average high to high temperature, and the goal is to cook quickly while browning the food. While sautéing can produce a finished dish, sweating is almost always a preliminary step in a longer cooking process.
Because in a sweat, you don't want food to be brown, and we all know that golden brown means great taste. So what is sweating if it's just a preliminary step? Is it really necessary? In my opinion, the answer is "Yes".
Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. Sesame seed - 1 tsp
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangneom. Mix thoroughly. We are waiting for the dish to cool down and serve it on the table.
When cooking, we take time to sweat the flavor - onions, carrots, celery, garlic, shallots, etc. - before adding other ingredients to start building flavors. Most flavors are quite crunchy when raw. This results in strong cell walls.
Sweating helps to remove moisture from aromatic compounds and weaken and soften cell walls. Once the aromatics are translucent, which is easiest to see in onions, you can add more ingredients and continue with the recipe knowing you've given the flavors a head start in cooking and extracting the flavors.
Frozen arrows for the winter.
We cut into pieces 1-1.5 cm long, lay out in portions in plastic bags, tie. First, the packages are cooled in the refrigerator for 2-3 hours, then placed in the freezer. In winter, you can stew as well as fresh.
Omelet with garlic arrows
There are no proportions in the recipe. An omelet mixture is prepared in the same way as for a regular omelet - the eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the spouts), fried in vegetable oil until the color changes and softness (the color will turn dark green). You can sprinkle them with pepper if you like. Ready-made garlic arrows are poured with an omelet mixture, a small fire is made and, under the lid, the omelet is brought to readiness. You can make it in different ways, for example, fry arrows with carrots or in tomato.
Dice or chop the onion, carrot and celery to about 1/4 inch. The more uniform your pieces are, the more evenly they will cook, so slicing food is preferable to chopping. Heat the saucepan over medium low heat until tender.
Add a small amount of oil to the pan and roll up the coat. Let the oils sit for a few seconds. Add the diced vegetables to the pot along with a healthy pinch of salt. The salt will help draw the water out of the vegetables. Adjust the heat so you can hear a gentle hiss. You shouldn't hear loud hisses or pops, if you do, turn off the heat to maintain a soft hiss.
Braised garlic arrows
In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft - salt to taste and pour tomato juice. We make a small fire, simmer under the lid until cooked. To taste, ready-made arrows are very reminiscent of spicy mushrooms.
In Korean: what to cook from the arrows of garlic
A chef friend of mine once described a good cook as "someone who can cook great dish with multiple ingredients. This dish is a great starter because it only has a few ingredients, but they need to be chosen and cooked carefully to make it work. When you sauté garlic in oil, make sure you feel good, it's one of the greatest flavors in cooking and you'll never forget.
Let's take a closer look at the ingredients. Pasta - The best pasta for this recipe, it's either dry factory-made spaghetti or very thin spaghettini because it's capable of standing up and not being overwhelmed by the butter sauce. Fresh homemade pasta egg-based ones will be processed and absorb too much sauce.
Fried garlic arrows
Again, the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. Can be served as a side dish for meat and fish.
Figure about 4 ounces of dry pasta per person, in other words, a 1 pound bag should yield 4 servings. Use plenty of water so it doesn't stick together. Add ok. 1 tablespoon sea salt per pound of pasta. This will bring out the flavor of the pasta. When water returns to a boil, add pasta.
Basic principles for preparing garlic arrows
Don't break the pasta to fit the pot, use a spoon to bend it as it cooks. Stir the pasta often to prevent sticking. One pound of spaghetti takes approx. Once the paste is done, pour it into a colander. Let the fragrance pasta stands out.
Chicken liver with garlic arrows
Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.
We cut the onion and bell pepper in half rings, garlic arrows - in small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Salt, put the bell pepper in the pan. After a couple of minutes, we send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can season the dish with sour cream - it will be even tastier. Don't forget what's being prepared chicken liver very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If the liver is overexposed, it will turn out dry and tough.
Adding cheese - if the recipe calls for grated cheese, add it before the roll and add an extra to the table. Since we don't add salt to this recipe, it's vital to add it to the water when we cook the pasta. Extra virgin olive oil, on the other hand, comes from a 2nd or 3rd pressing with a maximum oleic acid content of 4%. Which oil you use depends on what you like and how deep your pockets are.
There are basically three types of garlic and the one you use will depend on taste and availability. American garlic, which is white-skinned and has the strongest flavor. Italian garlic that is lilac in color and milder flavored.
Garlic arrows with pork ribs
Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.
Cut the ribs into portions, salt, sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.
Pickled garlic arrows
Elephant garlic, which is huge and has the mildest taste of the three. When choosing, look for firm heads with dry skins that feel heavy for size. Stay away from any that are shriveled, brittle, yellowing, or end up in a jar already cut.
Parsley. Is there a difference in taste? I like to cook with leafy parsley and use curly leaves to decorate my plates. And in most recipes, fresh is better than dried. Black Pepper - Comes from black pepper that is slightly unripe and dried until they shrivel. The best black peppers know to be Tellisher and Lampong and have a spicy hot yet sweet flavor. Please note that as soon as you grind the pepper, it will quickly lose its flavor.
Korean salad of garlic arrows
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrot, salt or soy sauce, vegetable oil, a few bay leaves.
Break the parsley finely. Cut the garlic arrows into pieces, 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, lavrushka, seasoning for Korean carrots pour in the vinegar. Salt or add soy sauce. Be sure to try not to oversalt! Warm up the salad, make a small fire and wait until the sauce thickens. Cool, add the garlic, passed through the garlic. The salad needs to be infused, so make it ahead of time. It is perfect for young potatoes and meat, and as a snack it will also be good.
You will find several variations of this lamb recipe recipe in Mediterranean countries. The good news is that with respect to festive dishes this is probably one of the easiest and fastest ways : the whole recipe only requires 5 ingredients and less than 15 minutes of preparation!
Ingredients for French Easter Lamb Recipe
Now you can certainly tighten it up a bit, but the basics of eating are very simple. And if you're not crazy about eating meat on the bone, why not try an exotic Easter?
- Leg of lamb, recommended bone Garlic Pepper Olive oil.
- Fresh rosemary Dried herbs "Provence".
Don't wait for the garlic cloves to get rough - in this form they are no longer suitable for food. They will give off aroma, but they will taste fibrous, hard. The best time to harvest is when they are medium in thickness, dark green in color with a thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarsen.
If your butcher hasn't done this, remove most of the white tough skin that may be on the leg of lamb. Just make a small cut, pull with your fingers, and cut parallel to the meat as you pull. Cut your garlic into small juliennes about 5mm x 5mm.
Do this evenly in all deep parts of the meat. Place the leg of lamb in a large oven and add a little olive oil and a generous sprinkling of pepper and optional 'grasses de Provence' on each part of the roast. With oil, all the peppers and herbs will stick to the meat creating a kind of crust.
A very unusual and tasty dish can be prepared from garlic arrows. The taste of fried garlic arrows is not garlic at all, but is somewhat reminiscent of Korean salads, in particular the fern. I advise you to try it too!
Ingredients:
- 400-500 gr. fresh arrows of garlic;
- potatoes - 1 kg .;
- onion - 1-2 heads;
- mayonnaise - 3 tablespoons;
- sour cream - 3 tablespoons;
- cheese - 100 gr.;
- salt, seasonings and herbs to taste;
- sunflower oil.
Cooking:
Wash the garlic arrows, remove the thin tails, cut into pieces, about 5 cm each. Fry in oil until tender, stirring occasionally. Ready garlic arrows will become swamp green.
While the garlic is roasting, prepare the potatoes. You can just boil the potatoes and mash them, but we will bake them in the oven.
We clean the potatoes, wash them, cut them with a curly knife into thin plates, about 3-4 mm thick. Onion cut into cubes, mix with potatoes, add salt and seasonings. We spread the potatoes on a greased baking sheet, grease everything with sauce. The sauce is prepared as follows: sour cream and mayonnaise are mixed in equal proportions. Sprinkle potatoes with grated cheese. We put the baking sheet in a preheated oven and bake for about 50-60 minutes at a temperature of 160-180 degrees.
Arrange baked potatoes and fried garlic arrows on plates.
Garlic sticks (arrows)
1 liter of water, 1.5 table. spoons of salt, 1 table. a spoonful of sugar, 100 grams of vinegar, 100 grams of vegetable oil. The brine will boil, throw arrows into it, you can cut them into 5-8 cm. After 5-7 minutes of boiling, you can roll them into jars.
Don't throw away the garlic arrows!
You noticed that the garlic has already released the arrow. If it is not broken off, then a full-fledged head will not grow, the plant will give all its strength to the maturation of bulbs. Well, it's been removed. And what to do with them - throw them away? In no case!
Firstly, juicy garlic arrows can be used to make salads, add to meat and first courses. They can be marinated in jars in the same way as the heads. Or just wash, chop finely and put in the freezer, and add to various dishes in winter.
Casserole. 1 bunch of garlic arrows, 2 eggs, 2 table. spoons of soy sauce, 2 table. spoons of lemon juice or 1 table. a spoon table vinegar, 3-4 table. tablespoons of vegetable oil for frying Cut the arrows into pieces and, stirring, fry them a little in vegetable oil, pour over the beaten egg. Add lemon juice, soy sauce (you can salt).
Salad. Very good for preventing colds and flu. 1-2 cloves of garlic very finely chopped, mixed with grated apple and 1/2 teaspoon of honey.
Marinated garlic stalks. Wash the arrows and cut into pieces (about 5-6 cm long). Blanch 1 min. in boiling water, put tightly in sterilized jars and pour boiling filling. Then roll up. Prepare the filling according to the recipe: dissolve 50 g of salt, 50 g of sugar in 1 liter of water, boil for 2 minutes, then remove from heat, add 100 g of 9% table vinegar. You can add a small amount of spicy greens to jars with arrows.
Arrows of garlic marinated in redcurrant juice. You will need: garlic arrows - 2 kg, red currants - 500 g, water - 700 g, dill (umbrellas) - 3 pcs., granulated sugar - 100 g, salt - 50 g. boiling water for 1 minute, put in a prepared container. Pour red currant berries with boiling water and boil for 3 minutes. Rub through a sieve, pour strained broth, add granulated sugar and salt, bring to a boil. Boiling solution pour garlic arrows with dill. Roll up the jars and, turning the lid down, put on a cloth to cool. Store at room temperature.
Secondly, garlic arrows can be used in the country instead of pesticides. The sharpness and originality of the smell of garlic are due to the presence of essential oil, which contains phytoncides that kill pathogens of many diseases and repel pests. Usually, full-fledged heads or tops are used for these purposes, but garlic shooters “ripen up” much earlier!
500 g of garlic arrows are finely chopped, ground in a mortar, put in a 3-liter jar, poured with water at room temperature and insisted in a dark place for 5 days. Then the infusion is filtered and diluted: 60 g of garlic infusion and 50 g of soap are taken for 10 liters of water. Sprayed in the evening or in cloudy weather, plants affected by aphids and spider mites, thrips. And it can be cabbage, tomatoes, grapes, etc. The second spraying - in 3-5 days. The spider mite disappears after the first or second watering, depending on the degree of infection. You can use dry garlic leaves: 100-150 g of leaves are infused in 10 liters of water. Treated against aphids and spider mites.
The strong garlic smell is good at repelling the carrot fly, which needs to be fought almost all summer. First, you can use the arrows of garlic for this, and then the tops, which are usually thrown away after pruning. The infusion can be prepared as follows: 200 g of arrows are scrolled through a meat grinder, poured with 10 liters of water, 50 g of grated soap are added, filtered (after the soap has dissolved).
Anna Kasyanova.
Garlic arrows for the winter: recipes for preparations
Tomato-garlic seasoning
Products are taken by eye, very easy to prepare, stored in the refrigerator.
Ingredients:
- arrows of garlic;
- a little tomato sauce or paste.
How to cook garlic arrows:
Rinse the arrows from dirt and dust, pass through a meat grinder. Mix the garlic mass and tomato seasoning in a cup (add enough of it so that in the end the mixture is not very liquid). Then spread the seasoning from the garlic arrows into sterile jars, close the lids and refrigerate.
Dill-garlic seasoning
It's great to add it to first courses, especially borscht.
Ingredients:
dill leaves;
- salt;
- Sterile polyethylene lids and jars.
How to cook:
Scroll the arrows of garlic and dill through a meat grinder, mix with salt and arrange in jars. Sprinkle salt on top, close the seasoning and put it in the refrigerator for storage.
Garlic arrows with vegeta
Ingredients:
- arrows of garlic - 700 g;
- mixed greens - 300 g (prepare, for example, thyme and parsley, basil and dill);
- vegeta - 6 tbsp. spoons.
How to cook:
Grind the greens and arrows of garlic (naturally, everything should be clean and dry) through a meat grinder or blender.
In a cup, mix the green mass with the vegeta, transfer to jars, lightly tamping the mixture. Store in the refrigerator, but you can freeze if desired.
Advice: garlic arrows with vegeta can be added to any dish, and the one that is stored in jars is very good to coat pieces of meat for baking.
By the way, seasoning can be prepared not only from garlic arrows, but also from the leaves of this amazing plant.
pickled garlic leaves
Ingredients:
- young leaves of garlic;
- water - 1 liter;
- salt - 5 teaspoons;
- vinegar - 2.5 cups;
- sugar - 2 tbsp. spoons.
How to prepare:
Rinse the garlic leaves from dust, cut into large pieces, dip in boiling water for 2 minutes and then pour over with ice water. When the water drains well from the leaves, arrange them in jars and prepare the marinade.
Stir salt and sugar in water, boil the mixture, pour in the vinegar and immediately pour the marinade over the garlic leaves. Cover the jars with lids, sterilize for 5 minutes, and then roll up.
Now you know how to cook garlic arrows and I hope you find the recipes useful. If I find anything new, I'll be sure to let you know. I think that anyone who has tried such a country snack at least once will never refuse it. Pickled arrows can be served as a side dish for meat, and with fresh ones, cook an omelet.
Yes, and one more thought - you can scroll the garlic arrows through a meat grinder or chop in a blender and combine with softened butter, you get fragrant and just awesome, especially for boiled young potatoes, butter.
Garlic arrows are known to many gardeners and gardeners. They know that they must be cut off so that a large head of garlic grows. And here's what you can cook from them delicious dishes, not everyone knows.
It turns out that you just need to cut them, put them in a pan and show culinary imagination. It turns out fast, cheap, summer food. Fried arrows even resemble the taste of mushrooms.
When fried, green arrows go well with potatoes, with stew pork, beef, lamb, fried chicken breast. They can also be eaten as an independent dish.
Chinese garlic arrows with meat
Get to know the taste of meat with the presence of arrows and appreciate the recipe.
Cooking:
1. All necessary products and spices in front of you.
2. Cut into thin strips and put it in a marinating bowl.
3. In a bowl of meat, add: salt, 1 tbsp. spoon of soy sauce, 1 tbsp. spoon of 9% vinegar, 1 tbsp. a spoonful of vegetable oil, 2 teaspoons of starch. Mix all the ingredients in a bowl and leave, let the meat marinate.
4. Cut off the seed pods from the garlic and cut it into pieces 3-4 cm long. Sliced garlic arrows in a bowl, salt a little and mix.
5. Cooking sweet and sour sauce. In the bowl we place: 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of vinegar 9%, 3 tbsp. tablespoons of soy sauce, 0.5 teaspoon of ground coriander, 0.5 teaspoon of a mixture of peppers, 0.5 cups of cold water, 2 teaspoons of starch.
6. And that's not all. Add the previously chopped small pieces of ginger and chopped chili to the bowl. Mix all the spices in a bowl. The sauce is ready.
7. Let's start cooking. In a deep frying pan, heat the vegetable oil, spread the marinated pork meat and fry it until the color changes.
8. Put the garlic arrows to the meat and stew the meat with garlic until the juice from the meat is completely evaporated.
9. When the juice from the meat has evaporated and it begins to brown slightly, pour the sauce and simmer until the sauce thickens.
10. As soon as the sauce thickens and boils down, turn off the heat. The dish is ready and you can serve it to the table.
Video on how to cook delicious fried chicken breast
Learn another dish Chinese food with chicken breast. This original recipe will surprise you with its simplicity.
The recipe you saw will allow you to add variety to your daily menu.
Fried arrows from garlic with young potatoes in a slow cooker
Now let's prepare a delicious dish with potatoes. Discover the taste of stewed arrows, reminiscent of the taste of mushrooms.
Cooking:
1. In this recipe, the seed pods at the arrows are not cut off.
2. Cut the arrows themselves into small pieces.
3. Pour vegetable oil into the multicooker pan and lay out the chopped arrows. Close the lid and fry them for 10 minutes, stirring occasionally.
4. Cut the bunches of dill with a knife.
5. Add paprika and a mixture of peppers to soft and slightly fried arrows. With the lid closed, fry for another 2-3 minutes.
6. We try and add, if desired, lemon juice and sugar.
7. Pour the dill, mix, close the lid and turn off the fire.
8. We take young and small potatoes. Sprinkle it with other spices. Potatoes need to be salted and pour olive oil into it, mix well.
9. Pour the potatoes into the air grill of the multicooker and bake.
10. And here it is the finished dish on the fork.
11. We try and understand that the combination of potatoes and green garlic is so delicious!
Video on how to cook meat salad with arrows in Korean
Watch a video featuring beef in a delicious and fragrant dish from green arrows of garlic.
Such excellent summer food is not often seen, as there are always not so many shooters.
Recipe for fried garlic arrows with egg and tomato
Now you will learn how to cook delicious and hearty meal for a few minutes.
Cooking:
1. For garlic arrows, you need to cut off the seed pods. We cut arrows 3-4 cm long.
2. First cut the tomato in half, and then into small pieces.
3. Finely chop the dill sprigs.
4. Put pieces of butter in the pan, then garlic arrows. Salt the arrows and fry them until the color changes. They should become darker and softer.
5. Then add the tomatoes, salt them, cover the pan with a lid and simmer for 2 minutes.
6. Two fresh eggs mix in a bowl and add on top of the tomato. Salt and pepper as desired.
8. Before serving, sprinkle with herbs. Bon Appetit!
How to deliciously fry garlic arrows - video
Look. how to remove the arrows in the garden, and then cook them deliciously.
All the above recipes make it clear that arrows can be eaten. There is no need to doubt, who knows about it, silently has been eating for a long time. And whoever doubts, he smiles and while he thinks. And what is your opinion?
Surely for many people our article will be interesting, because few people know that garlic arrows can be cooked very tasty and original dishes. At the beginning of summer, garlic releases flower stalks, which gardeners must remove in order to get a successful harvest in the form of large heads.
Most just throw them in the trash. We propose to use green shoots in cooking and give a selection of recipes for what can be prepared from garlic arrows.
How to cook garlic arrows
This is the ground part of the plant, which is a long green "tube". They appear in June. After reaching a length of 10-15 cm, they must be broken off so that all the nutrients go to the development of garlic heads.
From the green part of garlic, you can cook a huge amount of delicious and healthy meals. You can cook a sauce from them, add them to a salad, fry them, boil them in a soup, pickle them, cook them in a special way in Korean, Chinese, or ferment them.
Peduncles grow only 2 weeks. Of course, they have a very short shelf life, but they can be prepared for future use - canned or frozen, made into oil from them, so that in winter period, characterized by frequent epidemics of viral infections, consume a vitamin product and a remedy.
Garlic arrows improve digestion, intestinal activity, prevent the development of atherosclerosis, hypertension, and infectious diseases. They can even kill dysenteric bacillus, staphylococcus aureus, and various pathogenic fungi.
Did you know? Garlic belongs to one of the oldest plants, which was cultivated about 6 thousand years ago. Presumably, this was done for the first time in Central Asia. And already from this area the plant spread to the ancient Greeks, Egyptians and Romans. The Byzantines brought garlic to the territory of modern Russia.
Cooking Recipes
Below you will find a list of dishes that include garlic arrows as one of the ingredients. We also offer you recommendations on how to prepare them for the winter. 
frozen
by the most the best way storage of vegetables and herbs in winter is freezing. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and weight. Moreover, when frozen, the greens lose their sharp taste and bitterness inherent in garlic.
We invite you to familiarize yourself with step by step instructions proper freezing of garlic peduncles.
Inventory:
- knife or scissors;
- pot;
- a spoon;
- freezer bags or containers.
- garlic shoots;
- salt.
Cooking method:
- We wash green peduncles well under water.
- We cut off the upper part, where inflorescences are formed.
- Cut the rest of the greens into pieces of 3-5 cm.
- Put a pot of water on the stove and bring to a boil.
- Salt the boiling water.
- We place the greens.
- We cook 5 minutes.
- We drain the water.
- We cool the green "tubes".
- We put them in bags or trays. We tie the packages. Close containers with lids.
- We send it to the freezer.
In winter, the shoots can not be thawed, but immediately placed in a preheated pan with vegetable oil for cooking hot appetizer. You just need to fry the onion and add sour cream.
You can store frozen shoots for 10 months. Re-freezing is prohibited.
Video: how to freeze garlic arrows
fried
Having prepared fried garlic arrows, you will undoubtedly be surprised how simple, fragrant and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms fried with garlic. It will perfectly complement the dishes of potatoes, rice, meat.
Inventory:
- pan;
- spatula for stirring.
Ingredients:
- garlic peduncles - 0.5 kg;
- vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
- salt, pepper - to taste.
Cooking method:
- My garlic shoots.
- Place on paper towel to dry.
- Cut into pieces of 6-7 cm.
- Heat up the pan, add oil. We make the fire small.
- We place escapes.
- Fry for 5-7 minutes, while constantly stirring.
- Add salt, pepper. Optional - lemon juice, zest.
Did you know? In honor of garlic, the Americans named one of their cities. Chicago - translated from the Indian language means "wild garlic".
Video: fried garlic arrows
in Korean
Inventory:
- pan;
- spatula for stirring.
- green peduncles of garlic - 2-3 bunches;
- vegetable oil - 40-50 ml;
- salt, pepper - to taste;
- seasoning for Korean carrots - 1 large spoon;
- bay leaf - 3-4 pieces;
- granulated sugar - half a large spoon;
- apple cider vinegar - 1 large spoon.
Cooking method:
- My garlic stalks.
- We remove the tops from them.
- Cut with a knife into pieces of 6-7 cm.
- Heat up the pan, add oil.
- We place escapes.
- Keep in the pan for 5 minutes at low heat, while constantly stirring.
- Add salt, pepper, seasoning, "lavrushka", sugar, vinegar.
Video: how to cook garlic arrows in Korean
Pickled Arrows
Inventory:
- pot;
- a spoon;
- banks.
Ingredients:
- green peduncles of garlic - 1 kg;
- water - 700 ml;
- granulated sugar - half a glass;
- vinegar (apple) - ¼ cup;
- salt - 1 large spoon;
- tomato paste - 500 g;
- peppercorns, bay leaf, mustard seeds - at will and taste.
Cooking method:
- We prepare the marinade - boil water and put sugar and salt in it. After a while - tomato paste.
- Peduncles wash well, dry and cut into pieces.
- We put them in the marinade.
- Cook in boiling water for 15 minutes.
- We add vinegar.
- Keep on the stove until the liquid boils.
- We put it in banks.
- Close with lids.
Did you know? Get rid of pungent odor garlic from the mouth after eating it will help milk, fatty milk product or parsley combined with cinnamon.
Video: how to pickle garlic arrows
Pickled
Inventory:
- pot;
- a spoon;
- banks.
- green garlic peduncles - 0.5 kg;
- dill - 3 branches;
- water - 1.5 cups;
- salt - 1 large spoon;
- vinegar (4%) - 1.5 large spoons.
Cooking method:
- Wash the arrows and cut into pieces of 3-6 cm.
- Boil water and put the pieces in them for 2-3 minutes.
- Then transfer the arrows to cold water.
- Place 2 branches of dill in a jar or bottle.
- Place arrows.
- When the jar is full, put the remaining dill.
- Prepare the brine: place in hot water salt to dissolve, add vinegar.
- Cool the brine and pour arrows.
- Close the jar with a plate and put oppression.
- Keep at room temperature for 12-14 days.
- Throughout the time, remove the foam, add brine.
- Send pickled garlic arrows for storage in the refrigerator.
with carrots
Inventory:
- pan;
- spatula for stirring.
Ingredients:
- green shoots of garlic - 0.5 kg;
- carrots - 2 pieces;
- onion - 2 heads;
- vegetable oil - 7 large spoons;
- salt, pepper, spices - to taste.
Cooking method:
- Rinse flower stalks with water and dry.
- Cut into pieces of 5-7 cm.
- Onion cut into half rings.
- Coarsely grate the carrots.
- Heat up the pan.
- Add oil.
- Place the onion in the pan and fry it until golden brown.
- Add carrots.
- Saute vegetables for 10 minutes, stirring constantly.
- Add chopped flower stalks.
- Add salt, pepper, spices.
- Fry until done.
- Garnish with fresh herbs before serving.
Important! The garlic cloves must be cooked while they are still soft. Hardened shoots are not suitable for food, as they become fibrous and tough. After they are cut, their shelf life is no longer than 7 days.
Video: how to cook garlic arrows with carrots and onions
Soup
There are several options for making soup - regular and mashed. We invite you to try both recipes.
Chicken soup.
Inventory:
- pot;
- a spoon.
- chicken broth - 1.5 l;
- garlic arrows - 2-3 bunches;
- rice - 100 g;
- carrots - 1 piece;
- onion - 1 piece;
- salt - to taste.
Cooking method:
- Wash the flower stalks and cut into pieces of 2-3 cm.
- Rinse rice until clear water.
- Carrot cut into circles.
- Chop the onion.
- Boil the broth and season with salt.
- Place arrows, rice, carrots, onions in it.
- Cook for 20 minutes.
- Serve with sour cream.
Inventory:
- pot;
- a spoon.
- crushed garlic peduncles - half a glass;
- leek - 1 piece;
- vegetable oil (preferably olive) - 1 large spoon;
- garlic - 2 cloves;
- pumpkin - 1 kg;
- ground black pepper - a quarter of a teaspoon;
- salt - to taste;
- soy sauce - 2 large spoons.
- Pre-cook the vegetable broth.
- Wash and dry the garlic sprouts, finely chop.
- We chop the onion.
- We place it in a saucepan, in preheated oil.
- Simmer for 6 minutes.
- Mince the garlic, add to the bowl.
- We cut the pumpkin into cubes of 2 cm. We place it with vegetables.
- We add broth.
- Salt, pepper.
- Keep on the stove until the liquid boils.
- Simmer over low heat until the pumpkin softens (about half an hour).
- Add soy sauce.
- Cool the soup. We beat with a blender.
