A source of vitamins and an excellent seasoning: we prepare chopped garlic arrows for the winter. Recipes for cooking garlic arrows: preparing an unusual yummy

Experienced gardeners know: in order to get a crop of large garlic, you need to remove the garlic arrows in time. Otherwise, these seed shoots will take too many life resources from the plant, and the garlic will be small. But what to do with juicy and green shoots? Do not throw away this storehouse of vitamins! Moreover, from them you can cook a lot of original snacks and full meals. How to cook garlic arrows in Chinese and fried, as well as delicious step-by-step recipes with photos, you will find in our today's article. Also for you we have selected delicious recipes for cooking for the winter.

Join the discussion

Fried garlic arrows with bacon - step by step recipe with photo

One of the main advantages of making garlic cloves, which is typical for almost all popular recipes, is speed. Even if you fry them with meat, the entire cooking time will not take more than 15 minutes. You can make sure of this yourself using the example of a dish with bacon, the recipe of which you will find below.

Required ingredients for fried garlic cloves:

• garlic arrows - 300 gr.
• finished bacon - 100 gr.
• olive oil - 2 tbsp. l.
• sesame oil - 1 tsp
• pepper

Step-by-step instructions for the recipe for making garlic arrows:

My arrows of garlic and cut off the seed part, which is unsuitable for food. Cut into small pieces, about 4-5 cm long.

Bacon cut into medium pieces.

Pour olive and sesame oil into a deep frying pan. Add chopped bacon. Fry until light golden brown.

Now add the arrows of garlic, salt, pepper and mix thoroughly.

Keep on medium heat for about 3-5 minutes, so that they become soft and juicy. Serve with your favorite side dish, such as boiled rice.

How to pickle garlic arrows - recipe with photo

Unfortunately, fresh and juicy garlic arrows please us with their unique taste for only a few weeks in the summer. Therefore, enterprising housewives have long figured out how to stock up on a useful product for the whole year. We are talking about pickled garlic arrows - a delicious spicy snack for the winter. Learn how to marinate them in our next recipe.

Necessary materials for pickling garlic arrows:

• garlic arrows - 300 gr.
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• peppercorns -2 tbsp. l.
• red pepper - 1 tsp
• mustard seeds - 1/2 tsp
• vinegar - 40 ml.

Step by step cooking instructions:

First, let's sterilize the jars. We wash the arrows and lower them for a few minutes in boiling water. Then immediately transfer them to cold water and also let them lie down in it for a couple of minutes. Then we drain the water and transfer it to prepared jars.

Cook the brine: pour water into a small saucepan and add spices, bring to a boil and cook for 2-3 minutes.

Add a little sugar to the jars and pour the marinade. We also add about a teaspoon of vinegar to each jar. We close the lids and send to a warm place for a day.

How to quickly cook garlic arrows - recipe with photo

If you have very little time to cook, and you want to surprise your guests with an original dish, then try cooking garlic arrows according to our next recipe. It will take little time, and the taste of the finished snack will pleasantly surprise you!

Required ingredients for the recipe:

• garlic arrows - 300 gr.
• salt - 1 tsp
• pepper - 1/2 tsp
• olive oil - 2 tbsp. l.

Step by step instructions for cooking arrows of garlic:

Thoroughly wash the arrows and cut off the seed sacs. We cut into small pieces.

Salt and pepper to your liking. Spray with olive oil and stir.

We spread it on a baking sheet and send it to the oven, heated to 160 degrees.

Cook until light golden brown. Finished arrows should be soft and easy to pierce.

Omelette with garlic arrows - recipe with photo

Another incredibly simple and delicious recipe using garlic arrows is waiting for you next. If desired, other vegetables such as bell peppers or asparagus can also be added during frying.

Required Ingredients

• garlic arrows - 100 gr.
• eggs - 2-3 pcs.
• greenery
• sunflower oil
• pepper

Step-by-step instruction

Wash the garlic cloves and cut off the seeds. Cut into small pieces.

Pour a little oil into a heated pan and put them there. Salt and stir, simmer over low heat until softened.

Beat the eggs with salt until smooth, pepper and add finely chopped greens, such as dill.

Pour the egg mixture into the pan and fry the omelette on both sides.

See the best healthy sorrel recipes for the winter here.

Sharp arrows of garlic in Chinese - video recipe step by step

Chinese cuisine is famous for its simple but original dishes and unusual flavors. Almost any Chinese dish is characterized by a bright mixture of salty, sweet and spicy tastes. Chinese garlic arrows are an example of just such an unusual flavor combination. Learn how to cook garlic arrows (recipe) at home from the following video recipe.

Surely for many people our article will be interesting, because few people know that very tasty and original dishes can be prepared from garlic arrows. 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 number of tasty and healthy dishes. 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, so that in the winter, characterized by frequent epidemics of viral infections, to 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

Freezing is the best way to store vegetables and herbs in winter. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and mass. Moreover, when frozen, the greens lose their sharp taste and bitterness inherent in garlic.

We suggest that you familiarize yourself with the step-by-step instructions for the correct freezing of garlic peduncles.

Inventory:

• knife or scissors;
• pan;
• a spoon;
• freezer bags or containers.

Ingredients:

• garlic shoots;
• salt.

Cooking method:

1. We wash green peduncles well under water.
2. We cut off the upper part, where inflorescences are formed.
3. Cut the rest of the greens into pieces of 3-5 cm.
4. Put a pot of water on the stove and bring to a boil.
5. Salt the boiling water.
6. We place the greens.
7. We cook 5 minutes.
8. We drain the water.
9. We cool the green "tubes".
10. We put them in bags or trays. We tie the packages. Close containers with lids.
11. We send it to the freezer.

In winter, the shoots can not be defrosted, but immediately placed in a heated pan with vegetable oil to prepare a hot snack. 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:

1. My garlic shoots.
2. Place on paper towel to dry.
3. Cut into pieces of 6-7 cm.
4. Heat up the pan, add oil. We make the fire small.
5. We place escapes.
6. Fry for 5-7 minutes, while constantly stirring.
7. Add salt, pepper. Optional - lemon juice, zest.

In another version, before frying the garlic shoots, they are boiled in salted water for 5 minutes. In the process of frying for 15 minutes, soy sauce (50 ml) is added. After removing from heat, add sesame (powder), red ground pepper (on the tip of a knife).

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.

Ingredients:

• 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:

1. My garlic stalks.
2. We remove the tops from them.
3. Cut with a knife into pieces of 6-7 cm.
4. Heat up the pan, add oil.
5. We place escapes.
6. Keep in the pan for 5 minutes at low heat, while constantly stirring.
7. Add salt, pepper, seasoning, "lavrushka", sugar, vinegar.

Video: how to cook garlic arrows in Korean

Pickled Arrows

Inventory:

• pan;
• 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:

1. We prepare the marinade - boil water and put sugar and salt in it. After a while - tomato paste.
2. Peduncles wash well, dry and cut into pieces.
3. We put them in the marinade.
4. Cook in boiling water for 15 minutes.
5. We add vinegar.
6. Keep on the stove until the liquid boils.
7. We put it in banks.
8. Close with lids.

Did you know? Milk, a full-fat dairy product, or parsley combined with cinnamon will help get rid of the pungent smell of garlic from the mouth after eating it.

Video: how to pickle garlic arrows

Pickled

Inventory:

• pan;
• a spoon;
• banks.

Ingredients:

• 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:

1. Wash the arrows and cut into pieces of 3-6 cm.
2. Boil water and put the pieces in them for 2-3 minutes.
3. Then transfer the arrows to cold water.
4. Place 2 branches of dill in a jar or bottle.
5. Place arrows.
6. When the jar is full, put the remaining dill.
7. Prepare the brine: place salt in hot water to dissolve, add vinegar.
8. Cool the brine and pour arrows.
9. Close the jar with a plate and put oppression.
10. Keep at room temperature for 12-14 days.
11. Throughout the time, remove the foam, add brine.
12. 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:

1. Rinse flower stalks with water and dry.
2. Cut into pieces of 5-7 cm.
3. Onion cut into half rings.
4. Coarsely grate the carrots.
5. Heat up the pan.
6. Add oil.
7. Place the onion in the pan and fry it until golden brown.
8. Add carrots.
9. Saute vegetables for 10 minutes, stirring constantly.
10. Add chopped flower stalks.
11. Add salt, pepper, spices.
12. Fry until done.
13. 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:

• pan;
• a spoon.

Ingredients:

• chicken broth - 1.5 l;
• garlic arrows - 2-3 bunches;
• rice - 100 g;
• carrots - 1 piece;
• onion - 1 piece;
• salt - to taste.

Cooking method:

1. Wash the flower stalks and cut into pieces of 2-3 cm.
2. Rinse rice until clear water.
3. Carrot cut into circles.
4. Chop the onion.
5. Boil the broth and season with salt.
6. Place arrows, rice, carrots, onions in it.
7. Cook for 20 minutes.
8. Serve with sour cream.

Inventory:

• pan;
• a spoon.

Ingredients:

• 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.

How to make soup puree:

1. Pre-cook the vegetable broth.
2. Wash and dry the garlic sprouts, finely chop.
3. We chop the onion.
4. We place it in a saucepan, in preheated oil.
5. Simmer for 6 minutes.
6. Mince the garlic, add to the bowl.
7. We cut the pumpkin into cubes of 2 cm. We place it with vegetables.
8. We add broth.
9. Salt, pepper.
10. Keep on the stove until the liquid boils.
11. Simmer over low heat until the pumpkin softens (about half an hour).
12. Add soy sauce.
13. Cool the soup. We beat with a blender.

Description of a popular ingredient in cooking - garlic shooter. Taste, smell, benefits, chemical composition and contraindications to their use. How to eat a flower stalk and how to cook it, interesting recipes.

The content of the article:

Arrows of garlic (peduncle, flower stalk) are green shoots in the form of tubes, which are the ground part with lighter boxes on top. Before acquiring this type, they look like ordinary green garlic feathers, but after the start of shooting, the stems close and twist into spirals, forming 2-4 loops. Their length can be from 60 to 150 cm, and the smell is sharp, with a bitter aroma. The homeland of the plant is the countries of Asia, then Russia received this vegetable crop from Byzantium. Arrows along with leaves and bulbs are edible, widely used in cooking as marinades. In cooking, they are also used raw, adding to sauces, salads, soups.

The composition and calorie content of garlic arrows

Allicin, which has antibacterial properties, gives them a bitter taste and a strong smell. Its greatest amount is concentrated precisely in the ground part, and not in the root. But during cooking, it almost completely evaporates.

The calorie content of garlic arrows per 100 g is 24 kcal, of which:

• Proteins - 1.3 g;
• Fats - 0.1 g;
• Carbohydrates - 3.4 g.

Vitamins per 100 g:

• PP, niacin equivalent - 0.08 mg;
• E, tocopherol - 0.1 mg;
• C, ascorbic acid - 55 mg;
• B2, riboflavin - 0.08 mg;
• B1, thiamine - 0.05 mg;
• A, retinol - 2.4 mg;
• B3 or PP - 0.08 mg.

The arrows of garlic contain many micro and macro elements - molybdenum, copper, manganese, magnesium, phosphorus. Also there is sodium, chlorine, calcium, sulfur, germanium and cobalt. In addition, there is selenium, lead, titanium, vanadium and zirconium.

This part of garlic is saturated with phytoncides, therefore it is effectively used in antibacterial therapy.

The calorie content of pickled garlic arrows per 100 g is 50.5 kcal, of which:

• Proteins - 0.5 g;
• Fats - 4.6 g;
• Carbohydrates - 1.7 g;
• Water - 4.5 g;
• Ash - 0.9156 g.

In addition to vitamins and minerals, they contain various acids, including beta-sitosterol - 9.1743 mg.

Saturated fatty acids per 100 g:

• Palmitic - 0.2844 g;
• Stearic - 0.1881 g;
• Arachinoic - 0.0138 g;
• Begenovaya - 0.0321 g.

The benefits of garlic arrows for humans are also enormous due to the content of monounsaturated acids. Of these, the composition contains omega-9 (1.0872 g), and polyunsaturated fatty acids are represented by linoleic (2.7431 g).

Vitamins per 100 g of pickled garlic arrows:

• A, RE - 1834.1 mcg;
• A, retinol - 1.872 mg;
• Beta-carotene - 1.982 mg;
• B1, thiamine - 0.032 mg;
• B2, riboflavin - 0.059 mg;
• C, ascorbic acid - 10.09 mg;
• E, alpha-tocopherol, TE - 2.11 mg;
• RR, NE - 0.0734 mg;
• Niacin - 0.055 mg.

Macronutrients per 100 g of pickled garlic stalks:

• Potassium, K - 0.08 mg;
• Calcium, Ca - 3.38 mg;
• Magnesium, Mg - 0.2 mg;
• Sodium, Na - 355.14 mg;
• Sulfur, S - 1.65 mg;
• Phosphorus, P - 0.8 mg;
• Chlorine, Cl - 547.61 mg.

Trace elements per 100 g of pickled garlic stalks:

• Iron, Fe - 0.027 mg;
• Cobalt, Co - 0.138 µg;
• Manganese, Mn - 0.0023 mg;
• Copper, Cu - 2.49 μg;
• Molybdenum, Mo - 1.009 mcg;
• Zinc, Zn - 0.0055 mg.

Useful properties of arrows of garlic

The popularity of recipes with garlic arrows is due to the following action:

1. Remove cholesterol. According to a number of studies, the product lowers its level by 9-12% in just 1-2 months of daily use. This is due to the fact that it contains phytoncides, which, among other things, neutralize the action of free radicals. As a result, a person becomes more protected from the development of cardiovascular diseases, obesity and diabetes.
2. Provides prevention of atherosclerosis. The inclusion of this popular ingredient in cooking in the diet leads to the resorption of blood clots and an increase in the lumen in the vessels. It strengthens their walls and opens the way for unhindered blood flow to the internal organs, including the heart. In this regard, a person is less threatened not only by atherosclerosis, but also by heart attack, stroke, and ischemia.
3. Speed ​​up recovery from colds. This is due to the suppression of the activity of viruses that worsen the patient's condition, and an increase in immunity. Due to this, the body's defenses increase, and it becomes easier for it to withstand the attacks of viruses during severe epidemics of influenza, tonsillitis and other types of acute respiratory viral infections.
4. Strengthen nails, bones, teeth. The content of calcium and phosphorus in the product helps to achieve this, they are necessary for the prevention of various dental and rheumatic diseases - arthrosis, osteoporosis, osteochondrosis, etc. Especially part of this plant is needed by children, the elderly, pregnant women.
5. Cleanse the intestines from toxins. The product binds them and brings them out, preventing them from settling on the mucous membrane of the organ. Due to this, its microflora is normalized, there are more beneficial bacteria, and dangerous ones are eliminated. Thus, a favorable environment is created for the fight against irritable bowel syndrome, flatulence and other pathologies in the field of proctology.
6. Accelerate the treatment of thrush. This is due to the antibacterial, anti-inflammatory and antioxidant properties of the product. It is effective both at an early stage of candidiasis, and at a later stage.
7. Reduce pressure. This is an indispensable tool for patients with hypertension 1, 2 and 3 degrees. It helps in that it brings out bad cholesterol, cleanses of toxins and toxins, and thins the blood. Together, all this helps to minimize the risks of stroke, myocardial infarction, and atherosclerosis.
8. Increase immunity. To cope with this garlic arrows, the presence of vitamin C and iron in the composition, which, working together, strengthen the body, allows. As a result, general well-being improves: migraine, dizziness, weakness, chronic lack of sleep disappear.
9. Help to lose weight. The ground part of the plant is useful because it contains few calories and speeds up the metabolism, which in combination has a positive effect on body weight. Its normalization is facilitated by the restoration of normal blood sugar levels, and the elimination of cholesterol.

Garlic arrows will be indispensable for those who want to look younger, because it is an effective antioxidant. It protects cells from destruction by salts of heavy metals and radionuclides, and also starts their regeneration. All this helps to reset a few years.

Contraindications and harm arrows of garlic

In no case should you eat them before bed, as they have invigorating properties and can lead to insomnia. But in the morning, garlic arrows will be just the way, giving a boost of energy for the whole day. To healthy people, so that there is no harm from the arrows of garlic, they should not be abused, as this can lead to absent-mindedness.

You should be careful with this product with the following contraindications:

• Epilepsy. Having in its composition biologically active components, these arrows can cause a new attack. Especially they are not recommended to use before leaving the house.
• Diet. Those who want to lose weight will be upset, because appetite is walking around from this part of the plant. This is primarily due to its ability to increase the level of acidity and speed up the metabolism.
• Pregnancy. In this case, the product can cause anxiety in the baby and provoke an allergy in the mother, the risk of which in an “interesting” position is significantly increased. It is said that it can even cause premature birth.
• Some diseases of the gastrointestinal tract. The product will be harmful to people with colitis, gastritis, biliary dyskinesia, stomach and duodenal ulcers. But in the stage of remission in a small amount, it can still be included in the diet.

How to eat garlic arrows

They are used mainly as part of salads, first and second courses, sauces, masses for sandwiches. The product is easily combined with beets, spinach, zucchini, meat, eggs, cheese. It is used both raw and pickled. Harvesting the green part for the winter, soaking it in a barrel or preserving it in jars is very popular.

Korean recipes for the preparation of plant stems that have begun to shoot are quite common. They add piquancy and spicy flavor to dishes. Before being eaten, they are cut and soaked for several minutes or hours to eliminate the pungent taste. In Asian cuisine, this ingredient is used as an independent side dish, fried in a wok pan and seasoned with sesame oil.

In Europe, garlic arrows are combined with vegetable oils, lemon juice, various spices and all kinds of sauces. Often they are dried here, then added to soups. Many also freeze the product for the winter, using it further in its pure form as a seasoning for second courses.

Before you start cooking arrows of garlic, you need to remove the shell of the boxes located on top and remove the seeds inside. Otherwise, they will taste bitter and appear tough.

How to cook garlic shooters

First they need to be collected at the end of June or at the beginning of July, washed and dried well. Then the stems are laid out on cling film and taken out in the sun every day for 5-6 hours during the week. At the end of this period, they should turn slightly yellow, lose their pungent smell and become a little crispy. Then they are collected in a plastic bag, hung from the wall in a room with low humidity and stored there.

Another cooking method is to pickle the arrows. To do this, fry them (300 g) and mix with a solution made from table vinegar (1 cup), water (200 ml), sugar (1.5 tablespoons) and salt (3 tablespoons). Sprinkle this mixture with cinnamon (3 g), ground black pepper to taste and bay leaves (3 pcs.), Then simmer for 10 minutes on low heat. Then transfer it to a jar, cover with a lid and send it to the refrigerator for three days. If you close the garlic arrow salad for the winter, then sterilize the container and roll it up.

Pickled garlic arrows or Korean will be an excellent ingredient for salads. Cut them into pieces 3-4 cm long, rinse with warm water and fry in vegetable oil. After that, saute the onion cut into half rings (1 pc.). Then add salt (0.5 tsp), ground black pepper (at the tip of a knife), sugar (3 pinches) and garlic pulp (3 cloves) to boiling water (30 ml). Pour the mixture into the pan with the resulting solution and simmer it over low heat for about 10 minutes. Before turning off the stove, add one medium-sized chopped carrot, coriander and oregano to taste.

Recipes with arrows of garlic

With this ingredient, you can cook various first and second courses, side dishes, snacks. It is ideal for preservation and hot, savory sauces. It can be used both raw and fried or pickled. But it is not recommended to cook garlic arrows for a long time (more than 20 minutes), as they become less tasty and not so healthy.

Among all the recipes with them, it is worth dwelling in more detail on the following:

1. Chinese pork garnish. Rinse with warm water, dry and fry the arrows (200 g) without vegetable oil. Then cut off the top tails with a bitter aftertaste and chop them into pieces 2-3 cm long. Next, put them in boiling salted water and hold on low heat for up to 2 minutes. Put this ingredient on ice to avoid losing its color. To prepare Chinese-style garlic arrows, mince the meat (300 g), cut it into strips and add to the egg mixture. To prepare it, combine one egg, vegetable oil (2 tablespoons) and starch (1 tablespoon). After soaking the pork well in this mixture, send it to fry over low heat for 10 minutes along with the main ingredient. 5 minutes before removing the garlic arrows with meat from the stove, add boiled water (30 ml) and steam the dish under the lid for the remaining time.
2. Salad. Pour boiling water over the main ingredient (150 g) and cool it. Then peel and cut into strips carrots (1 pc.), Onions (1 pc.) And garlic (2 cloves). Combine all this together and blanch for 2-3 minutes, then fry, pour in oil and soy sauce (1 tablespoon each), salt and pepper to taste.
3. Sauce. To prepare it, wash and chop greens in a blender - arrows (100 g) and basil (50 g), pouring this mixture with olive oil, which needs no more than half a glass. Next, grate hard cheese (100 g) on ​​a fine grater, load it into a blender bowl and add walnuts (0.5 cup) there. Grind all this too and mix with herbs. Ready garlic arrow sauce can be served with noodles, potatoes, rice.
4. With Chiken. Cut onion (1 pc.) And carrots (1 pc.), Further frying these vegetables in oil. Then marinate the meat: to do this, pour it (500 g) with a mixture of lemon juice (2 tablespoons) and vegetable oil (4 tablespoons). Then sprinkle the chicken with black pepper and salt as you wish, and fry in oil after an hour. After a crust begins to form, pour it with the prepared sauce and simmer 300 g of garlic arrows with chicken for 15 minutes.
5. Soup. Fry a sliced ​​white loaf without vegetable oil (2-3 slices). Then do the same with the arrows themselves (80 g). Next, peel, chop and boil the potatoes. When it is almost ready, add all other ingredients, including grated cheese (100 g), salt, ground black pepper, thyme and basil to taste. Grind all this with a blender to a state of homogeneous gruel, and pour sour cream on top.
6. Stew. Fry potatoes (150 g), diced, eggplant (1 pc.) in the form of circles, carrots (1 pc.), chopped on a grater, and chopped garlic arrows, pre-washed and dried (100 g). Pour the resulting mixture with water (100 ml) with the addition of tomato (1 tablespoon), black pepper, salt, thyme to taste and simmer it under the lid for 20 minutes.

If you don’t know how garlic arrows are eaten, just pickle them according to the recipe indicated in the article.

Dishes from the arrows of garlic belong to Chinese cuisine. This is one of the most commonly seen "Korean" salads on the market. In the winter season, it is considered a real delicacy, since it is simply impossible to find raw green shoots. This is due to the fact that they quickly deteriorate in the garden. The terms of their collection vary from 1 to 2 weeks, usually they fall at the end of June - the beginning of July.

Often, garlic arrows are called wild garlic (Bear onion), which is completely wrong, since they are shoots of a plant belonging to the species "Sowing onion". By the way, it is the latter that closes on an industrial scale and is so often seen on the shelves in stores.

Not every garlic shoots, this can be done mainly by winter. Of the spring varieties, such formations in the form of bulbs appear only in Gulliver. This usually happens 2-3 months after seed germination. If the boxes that appear on the shoots will not be used in cooking, they are removed and left for planting next year.

2-3 weeks before they appear, the stems begin to round, wriggle and harden, becoming like green beans. At this time, they have a rich green color and a pungent smell.

Watch a video about garlic arrows:

Garlic arrows can be ranked among the cheapest ingredients in cooking. At the same time, a wide variety of dishes can be prepared from them, which will become a real decoration of the table. You won’t get lost with them either in summer or winter, and they will certainly be appreciated by the guests at the holiday, you just need to strictly follow all the recipes.

Garlic arrows have a pleasant taste and aroma, many interesting dishes and preparations for the winter are prepared from them. They can be boiled, fried, pickled, salted and even frozen. Many hostesses ask: how to prepare the arrows of garlic to make a delicious preparation for the winter? The main thing is to have time to collect garlic arrows in time before they become tough. Use only young, tender shoots that have not yet blossomed.

Preparation of arrows of garlic and containers for harvesting for the winter:

• Garlic arrows for the preparation of blanks can be left whole or cut into cubes, rings, grind into a paste. The taste of the finished snack does not depend on the shape of the cut of the main product.
• Salt is used ordinary, not iodized.
• To store such blanks, it is more advisable to take small jars, for example, with a capacity of 300 or 500 ml.
• Jars for blanks must certainly be clean: before filling, they are well sterilized with boiling water. Pour boiling water into washed clean jars for 1/3 of their volume. This sterilization lasts 5 minutes. Then the water is poured out and the jar is filled with food.
• When canning garlic arrows, it is best to play it safe and carry out the second stage of sterilization, which is subjected to filled jars. To do this, put a small linen napkin on the bottom of the pan so that the jars do not burst, bring the water to a boil, put the prepared jar filled and covered with a lid in it and boil over low heat (can be sterilized using a home electric grill by putting the jar there for 10-15 minutes). The time of sterilization of jars with garlic preservation depends on their volume, 0.3 and 0.5 liters are sterilized for 20 minutes, 1 liter - 30 minutes.

Pickled garlic shoots: 2 ways

1 way

Products:

• arrows of garlic;
• table vinegar - 100 g;
• salt 70 g (2 tablespoons and 1 tsp);
• sugar - 50 g;
• water - 1 l.

Cooking

1. Wash the shoots, cut into strips of 7-10 cm.
2. Remove excess bitterness from arrows. To do this, put the chopped arrows in a colander and dip in a pot of boiling water for 1-2 minutes, then pull out and rinse with cold water.
3. Hold the lids in boiling water for 4-5 minutes.
4. For brine, mix water, sugar and salt, boil. Then add vinegar.
5. It is necessary to place the prepared garlic arrows tightly in jars (previously sterilized) in an upright position, pour in brine and cover with lids.
6. This is followed by re-sterilization (see above how to do this).
7. Then cork the jars with lids, turn upside down and cover with a cloth to cool naturally.

Method 2

1. Prepare garlic arrows as in the first method, cut into prepared jars.
2. Blanch the arrows for a few minutes.
3. In each sterilized jar, place a few black peppercorns, some dill seeds or inflorescence, a small uncut chili pepper and a bay leaf. Fill jar with chopped garlic sprouts on top.
4. Pour into each jar 1 tbsp. l. salt and sugar (based on a jar with a capacity of 1 liter), pour boiling water, add 2 tbsp. l 9 or 5% vinegar.
5. Store blanks in a cool dark place.

This recipe differs from the previous one in that such an appetizer is prepared not for long-term storage, but for quick consumption.

Ingredients:

• garlic arrows - 500 g;
• bay leaf, currant, cherry - 2-3 pieces each;
• dill greens 70 g;
• fresh horseradish root - 20 g;
• water - 500 ml;
• salt - 35 g (1 tablespoon with a slide).

Cooking

1. For brine, mix water and salt, boil.
2. Rinse the garlic cloves, pat dry and chop as desired.
3. Wash the dill greens well. Wash and clean horseradish.
4. Finely chop horseradish and dill or chop with a blender, food processor or a simple meat grinder.
5. In a sterilized jar, put garlic arrows, a mixture of horseradish and dill, a few leaves in layers.
6. Next, pour the stacked products with brine, cover with a lid and leave to cool.
7. After 4-5 days, your fragrant and gently spicy snack is ready to eat!

Ingredients:

• arrows;

for the marinade:

• water - 700 ml;
• glass vegetable oil;
• salt - 1 tbsp. l.;
• glass sugar;
• tomato paste 500 g;
• a glass of apple or table vinegar.

Cooking

1. Prepare marinade. To do this, mix the ingredients for the marinade, except for the vinegar.
2. Cut the arrows and put in the marinade. Boil for 15-20 minutes, add vinegar a few minutes before the end of cooking.
3. Arrange in sterilized jars, close with lids, turn over and wrap to cool.

This very spicy sauce can replace regular mayonnaise or horseradish on your table.

Products:

• garlic arrows - 500 g;
• salt - 100 g (3 tablespoons and 1 tsp);
• dried coriander - 1 tsp (4 g).

Cooking

Carry out the primary processing of the shoots as in previous recipes, grind to a puree-like state of a homogeneous consistency. Add coriander and salt, mix and distribute in sterile storage jars. Store at 4-6°C for two weeks.

Advice! For a more delicate texture, you can add vegetable oil to the recipe. But in this case, the shelf life of the sauce is reduced to one and a half weeks, since the process of preparing the sauce does not provide for heat treatment of products.

To prepare various dishes in winter, it is not necessary to buy fresh herbs in the store, it is enough to freeze them in summer or autumn. This is a very convenient and time-consuming way of harvesting. In addition, greens in this case are not subjected to heat treatment and retain a maximum of useful substances.

Only young shoots of garlic shooters act as ingredients here.

Processing sequence:

• wash the arrows of garlic, dry with a linen napkin or towel;
• cut into any shape, you can arbitrarily;
• put in a plastic bag or container for freezing, keep 9-10 hours in the refrigerator;
• place for further freezing and storage in the freezer.

You can also make portioned frozen garlic cloves. The advantage of this method is that at any time you can get exactly as much frozen product as you need at the moment. To do this, rinse and dry the arrows, then grind them in a blender or with a combine into a homogeneous mass. Next, spread the garlic puree into containers for freezing ice and send to freeze.

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, I give simple recipes for every taste: with sour cream, bacon, fried, with an 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.

In addition to 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:

1. Cut the arrows, heat the oil in a pan and send the arrows to lightly fry.
2. Add ground black pepper and sauce. Taste for salt and adjust a little if necessary.
3. 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:

1. Finely chop and fry the onion in a mixture of oils.
2. While the onion is frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
3. 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:

1. Put the arrows in the pan, first heating the oil.
2. After a minute, add a little water (just a little bit), salt, add paprika, other seasonings and chopped garlic.
3. 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:

1. Cut and stew the arrows in oil, adding a little water (literally a couple of spoons).
2. Salt, put spices and finely chopped tomatoes. Simmer together for another five minutes.
3. 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:

1. Cut the arrows and put them in the heated oil. Juice will stand out, but it will quickly evaporate.
2. Fry for five minutes, salt, add a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
3. 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:

1. Cut the onion and sweet pepper into small half rings. Cut the arrows 3 cm long, the meat into small cubes.
2. Fry the onion first, then add the arrows and fry a little, put the bell pepper next.
3. Salt, and put the meat in the pan. Salt, add chopped greens if desired and pepper.
4. 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.

1. Cut the meat into small pieces, sprinkle lightly with lemon juice and salt.
2. Fry in oil until half cooked. Add finely chopped onion, and fry a little together, literally 2-3 minutes.
3. Pour in a little water, and simmer the meat under a closed lid until tender.
4. 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.