Many summer residents, without regret, throw away a very valuable product from their site - garlic arrows! But, it is very even in vain! After all, garlic arrows are an excellent ingredient for preparing an independent, appetizing and satisfying treat. A good housewife does not lose anything, even garlic arrows can be used. In recent years, many recipes for delicious dishes from green arrows of garlic have appeared.
After all, they are very useful, contain a large number of trace elements, minerals and vitamins. The energy value of garlic arrows is low - only 24 kcal (per 100 gr.), It is clear that when using oil or mayonnaise, the calorie content of the final dish will be higher. Fresh arrows are the most useful, but fried ones are tastier, which will be discussed further.
Fried garlic arrows - step by step recipe with photo
If you want to surprise your family with some unusual, but incredibly tasty dish, then this recipe is just what you need. Garlic arrows just need to be fried in oil with a little salt. You get an amazing meal. And the scent is fantastic! You don’t even have to invite anyone to the table, everyone will come running to the smell!
Time for preparing: 25 minutes
Quantity: 4 servings
Ingredients
- Garlic arrows: 400-500 g
- Salt: a pinch
- Vegetable oil: 20 g
Cooking instructions
How to cook garlic arrows with egg
The simplest recipe is to fry the arrows in a pan, in vegetable oil. With a little fantasy and eggs, the arrows turn into a gourmet breakfast.
Products:
- Garlic arrows - 300 gr.
- Eggs - 4 pcs.
- Tomatoes - 1-2 pcs.
- Salt and spices.
- Vegetable oil for frying.
Technology:
What pleases me most is that the dish is prepared very quickly, it will take 20 minutes in total, of which 5 will be spent on preparing the ingredients, 15 minutes, in fact, on cooking.
- Rinse the arrows, put in a colander. Cut into small strips (≈3 cm).
- Heat oil, put arrows, salt, fry for 10 minutes.
- Rinse the tomatoes, cut into cubes, send to the pan.
- Beat the eggs with a fork in a homogeneous mixture, pour arrows with tomatoes. As soon as the eggs are baked, the dish is ready.
Transfer the dish to a plate, sprinkle with seasonings and herbs. Quick, healthy, delicious breakfast is ready!
Recipe for fried garlic arrows "like mushrooms"
Garlic arrows are good both fresh and fried. If, during the frying process, onions fried separately are added to them, then the taste of the dish will be difficult to distinguish from real mushrooms.
Products:
- Arrows of garlic - 250-300 gr.
- Onion - 1-2 pcs. medium size.
- Salt, ground hot pepper.
- Unrefined vegetable oil for frying.
Technology:
- The dish is prepared almost instantly, the only thing that will have to use two pans. On one, you need to fry garlic arrows in vegetable oil, pre-washed, cut into pieces of 2-3 cm.
- On the second - fry the onion, previously peeled, washed, cut into small cubes, until golden brown.
- Then transfer the finished onion to a frying pan with arrows, fried until brown, salt and sprinkle with hot pepper.
It turns out an excellent appetizer for meat, with a light aroma of garlic and the taste of forest mushrooms!
How to fry garlic arrows with meat
The garlic cloves can serve as a salad or a main dish (when pure). Another option is to cook immediately with meat.
Products:
- Meat - 400 gr. (you can take pork, beef or chicken meat).
- Water - 1 tbsp.
- Soy sauce - 100 ml.
- Salt, seasonings (pepper, zira, basil).
- Starch - 2 tsp
- Arrows of garlic - 1 bunch.
- Vegetable oil - for frying.
Technology:
- Rinse the meat, remove the veins, excess fat (if pork), films. Pork and beef pre-beat off with a kitchen hammer.
- Cut into strips, length 3-4 cm. Heat the pan, pour in the oil, put the meat for frying.
- While it is cooking, you need to rinse the green arrows under running water, cut (the length of the strips is also 3-4 cm).
- Add arrows to meat, fry for 5 minutes.
- During this time, prepare the filling. Add soy sauce, salt and seasonings, starch to the water.
- Carefully pour the filling into the pan with meat and arrows, when everything boils and thickens, the meat and arrows will be covered with a shiny crust.
It's time to invite the family to an extraordinary dinner, although, having heard amazing aromas from the kitchen, they will undoubtedly come without waiting for an invitation!
Garlic arrows fried with sour cream
The following recipe suggests, in addition to the process of frying garlic arrows, stew them in sour cream sauce. Firstly, a new dish will appear on the table, and secondly, it is eaten hot and cold. Most importantly, the arrows stewed with sour cream are more tender and tasty than when cooked according to the usual recipe.
Products:
- Garlic arrows - 200-300 gr.
- Sour cream (with a high percentage of fat) - 3-4 tbsp. l.
- Garlic - 2 cloves.
- Salt, spices (for example, hot pepper).
- Parsley greens.
- Vegetable oil for frying.
Technology:
The preparation of this dish also does not require much time and money, novice housewives can safely include it in their culinary research.
- Existing garlic arrows must be washed from dust and dirt. Drain in a colander to drain all the water. Next, cut them into pieces, the most convenient are segments 3-4 cm long.
- Put a deep frying pan on the fire, pour vegetable oil and heat it up. Put the arrows, start frying. Stir regularly to keep arrows from sticking to the bottom of the pan.
- When the green color of the arrows changes to brown, they need to be salted, sprinkled with your favorite seasoning, and mixed.
- Now you can add sour cream, which, combined with the oil and juice released from the arrows, will turn into a beautiful sauce. You need to put out the arrows in it for 5 minutes.
- Transfer tasty and healthy arrows to a dish, sprinkle with parsley, naturally, washed and chopped, garlic, peeled, washed, finely chopped.
Recipe for garlic arrows with mayonnaise
It is interesting that mayonnaise and sour cream, having the same color, the same consistency, give a completely different effect if they are added during the cooking process to the dish. Garlic arrows go well with both products.
Products:
- Garlic arrows - 300-400 gr.
- Mayonnaise, type "Provencal" - 3-4 tbsp. l.
- Salt, spices.
- Unrefined vegetable oil.
Technology:
The dish is great for novice housewives who want to surprise their loved ones.
- Fresh garlic arrows must be washed, the upper part removed, cut into strips up to 4 cm (longer ones are inconvenient to eat).
- Pour a little vegetable oil into a frying pan and heat well. Put the arrows cut into pieces, fry, stirring, 10-15 minutes. Do not add salt right away, as salt draws water out of the food, making it too dry and hard.
- When the color of the arrows changes to ocher or brown, you can add salt, season with your favorite spices and aromatic herbs.
- Add mayonnaise, simmer for 5 minutes. After that, you can rearrange the pan in the oven and hold for another 5 minutes so that the arrows become crispy.
An interesting taste is obtained if instead of "Provencal" you take mayonnaise with lemon. The subtle lemon flavor merges with the garlic scent and clearly signals to the whole family that dinner is ready!
How to fry garlic arrows with tomato
Summer is a time for culinary experiments, every advanced housewife knows about it. And some original recipes, by the way, are within the power of not only experienced, but also novice masters of a ladle spoon. Garlic arrows can be called a "friendly" product that goes well with various vegetables, sour cream and mayonnaise. Another simple magic recipe is arrows with tomato.
Products:
- Arrows - 500 gr.
- Fresh tomatoes - 300 gr.
- Garlic - 3-4 cloves.
- Salt.
- Seasonings.
- Vegetable oil.
Technology:
According to this recipe, the arrows and tomato are first prepared separately, then they are combined together.
- Rinse the arrows, cut them - classically into strips up to 4 cm. Blanch for 2 minutes, drain in a colander. Pour oil into the pan, send the arrows to fry.
- While the arrows are preparing, you can make a tomato. To do this, pour over the tomatoes with boiling water, remove the skin, wipe through a sieve or colander with small holes.
- Add salt, garlic cloves, spices, seasonings passed through the press to the tomato puree. Add the tomato to the pan to the arrows, simmer everything together for 5 minutes.
Delicate garlic aroma and beautiful tomato color of the finished dish will attract the attention of guests and household members!
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
Content
Garlic arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, and 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
I cook delicious garlic paste from garlic arrows, 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 a spicy taste, and with pasta, it’s generally a nice thing!
1. I pass young garlic arrows through a meat grinder, salt to taste, season with odorless vegetable oil, 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 a slight spiciness.
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!
Take arrows with a tender core for cooking, after frying they turn out to be the softest.
Soup - puree with garlic arrows and pumpkin
And here is the soup, which contains a 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.
1. Heat the vegetable oil, fry the chopped 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.
2. Using an immersion blender, beat the mass 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:
1. Prepare the egg mixture: shake the eggs with the addition of seasonings and spices to taste.
2. Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.
3. In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.
4. Bring the eggs to readiness and sprinkle them on top with the remaining cheese.
5. The pan can be placed in a hot oven under the grill to make a crispy crust.
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:
1. Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.
2. 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.
3. Cut the 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.
4. Fried fresh zucchini is perfect as a side dish, you can roll it in flour or make a tender batter.
5. The meat prepared 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:
1. 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.
2. Pour the sliced \u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.
3. 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.
4. 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 the finished dish will please with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and 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
And how to cook garlic arrows for long-term storage, for the winter? 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 the fat 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!
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 favorite Italian pasta sauces. 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
Compound
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.
Drizzle a little olive oil on each head and season with sea salt and freshly 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. Arrows put 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 in 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 make a great meal with just a few 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 the 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 is either dry factory-made spaghetti or very thin spaghettini because it has the ability to stand up and not be overwhelmed by the buttery sauce. Fresh homemade egg-based pasta 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 of 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 flavor of the pasta stand 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. Do not forget that chicken liver is cooked 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 a recipe calls for grated cheese, add it before tossing 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 carrots, 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, parsley, seasoning for Korean carrots, pour in 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 when it comes to holiday meals, this is probably one of the easiest and fastest ways: the entire recipe only requires 5 ingredients and less than 15 minutes to prep!
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, tough. 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 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.
Enjoy your meal!
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. spoon of 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 pasta.
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 omelette.
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 a delicacy that many summer residents simply throw away. This happens most often due to ignorance of what benefits are hidden in them for the body, and how tasty they can be cooked. Nutritionists, on the other hand, are absolutely sure that there are as many useful substances in garlic arrows as in his teeth.
The difference between tops and roots is only in the amount of essential oils, so the green arrows do not have such a sharp aroma. So you should not scatter such a valuable product, it is better to cook something tasty and healthy from it or think about how to cook garlic arrows for the winter.
Recipes for garlic arrows
fried
This method of cooking garlic arrows can be safely called the simplest, but the finished dish turns out to be very tasty with a pleasant mushroom aroma. You can pamper yourself and your family with this delicacy not only in season, but also in winter. To do this, you just need to freeze the prepared arrows, and then take them out of the freezer and cook.
This recipe will be without clear proportions and for it you will need:
- young garlic arrows;
- vegetable oil for frying;
- salt and spices to taste.
Cooking sequence:
- Plucked young garlic arrows must first be washed and sorted out, cutting off the thin tip. No more than one and a half centimeters should remain on top of the unblown inflorescence bud; Overripe arrows, of course, will be as fragrant as young ones, but after cooking they will remain tough, so you need to choose only those whose inflorescence thickness is the same as that of the arrow itself .
- Now the prepared "delicacy" must be cut into pieces 5 to 7 cm long;
- Pour a little oil into the bottom of the pan with high walls, just enough so that nothing sticks to the dishes during cooking. Heat the oil well and put arrows in it;
- Immediately salt the contents of the pan. You can add a little ground black pepper or other spices, or you can not put anything - it will still be delicious;
- At the beginning of frying, the arrows will release their juice and will be stewed in it until soft. Then, when all the liquid gradually evaporates, they will already be fried. At this stage, you can make the fire stronger, then the dish can be brought to readiness in 10 minutes;
- Fried garlic arrows can be served not only as a separate treat, but also as a side dish for meat or fish dishes.
Stewed with vegetables
If you add a few vegetables to the ingredients of the previous recipe, which are sure to be found in the kitchen of any housewife, then you can cook a delicious snack.
So, you need to take:
- 50 g (one bunch) garlic arrows;
- 70 g carrots;
- 70 g of onions;
- 70 g sweet bell pepper;
- 70 g of ripe tomatoes;
- 40-50 ml of vegetable oil;
- 30 ml soy sauce;
- salt, spices (ground black pepper and coriander, chili pepper) and herbs to taste.
Cooking method:
- Pour vegetable oil into the pan, turn on the fire and leave it to warm up. In the meantime, peel the onion from the husk and chop it in any way;
- When the oil warms up well, send a tear vegetable into it and cook until transparent. In the intervals between stirring the onion in the pan, it is necessary to peel the carrots and pass through a coarse grater. She will next go to the already transparent bow;
- Five minutes, which carrots and onions will fry together, should be spent on chopping peppers into strips and garlic arrows in five-centimeter pieces. Both of these vegetables are added to the pan at the same time;
- When the arrows of garlic darken and become soft, it's the turn of the tomatoes. They need to be cut into large pieces. Those who do not like tomato skins can scald the tomatoes with boiling water and peel them;
- Lastly, soy sauce and spices are added. Salting without sampling after adding soy sauce is not worth it, because it is also salty. Serve stewed garlic arrows, garnished with chopped fresh herbs.
Ragout of garlic arrows and pork
Interesting piquant notes can add green garlic pipes to such an ordinary second course as pork stew.
You should not talk about this dish for a long time, you just need to cook it at least once, and for this you will need:
- 600-700 g of pork pulp;
- 50-70 g of green garlic arrows;
- 100 g of onions;
- 100 g carrots;
- 70 g of Bulgarian sweet pepper;
- 200 ml puree from fresh tomatoes or tomatoes in their own juice;
- 60-75 ml of vegetable oil;
- salt and spices to taste.
Cooking stew step by step:
- For cooking, be sure to take a cauldron or a pan with a thick bottom and high sides. Pour oil into this vessel and put it on fire so that it warms up to the boiling point;
- Cut the pork into small pieces. The best option is cubes with sides of two to three centimeters. Transfer the meat to boiling oil and fry, stirring actively, until the released meat juice has completely evaporated;
- Then comes the turn of vegetables. Crushed, they are added to the cauldron with a five-minute interval in the following sequence: onions, carrots, peppers and garlic arrows. Onions are chopped into quarter rings, carrots are passed through a Korean-style vegetable grater, peppers are cut into strips, and garlic pipes are cut into pieces of two centimeters;
- When the garlic arrows darken and become soft, pour tomato puree into the meat and vegetables, add salt and spices. Stew everything a little under the lid, and a hearty pork stew with a delicate aroma of garlic will be ready.
Pasta diner from the arrows of garlic
This is the easiest and fastest way to prepare green garlic pipes for the future for the winter.
To prepare such a preparation, you will need a minimum of time and ingredients. Everything is only 20-30 minutes and:
- 500 g of green arrows;
- 5 g of table salt;
- 20 ml vegetable oil.
Pasta preparation:
- The feedstock must be thoroughly washed, dried on a towel (excess moisture is absolutely useless) and cut into pieces of arbitrary length to make it easier to grind them later;
- Further preparation can be carried out in two ways. The first is to put all the ingredients in a blender bowl and grind to a paste. The second way: skip the garlic arrows through a meat grinder with a fine sieve, and then add salt, oil to the resulting mass and stir everything;
- Aromatic garlic paste of a beautiful emerald color is stored in the refrigerator, for longer storage it is frozen. You can do this by placing it in a freezer bag or ice cube trays to get a batch of frozen.
From such a snack paste, you can prepare a delicious spread on bread by mixing it with salted lard or cottage cheese passed through a meat grinder. It can also be added to soups, meat and fish dishes as a seasoning to add flavor.
Pickled garlic arrows
Pickled young garlic shooters are as delicious as pickled cucumbers. Having tasted it then it is simply impossible to stop even for those who squeamishly wrinkle their nose at the mention of garlic.
The proportions of ingredients for this winter preparation:
- 700 g garlic arrows;
- 600 ml filtered water;
- 60 ml of table vinegar (9%);
- 20 g of crystalline sugar;
- 20 g of table salt;
- 10 black peppercorns;
- 4 medium bay leaves.
Cooking garlic arrows - a recipe in stages:
- The first step is to prepare the jars, that is, sterilize them in any usual way. This amount of ingredients is enough for two half-liter jars;
- Wash the garlic arrows, cut off the flower buds and cut into segments that fit perfectly in the prepared jars. Tamp the prepared raw materials tightly into a sterile container;
- In a saucepan, combine all the ingredients of the marinade, bring it to a boil and fill the jars with it to the top;
- After that, the jars must be moved to a pot of water, on the bottom of which a towel is laid, for sterilization. Cover the cans of seaming with lids and boil for 20 minutes after boiling water;
- Then seal tightly with sterile lids and hide under a warm blanket, turning upside down, until completely cool. Store blanks in the basement.
Cooking lecho: arrows of garlic and marinade
Since garlic arrows ripen earlier than tomatoes, the preparation of them in the form of lecho is prepared on the basis of tomato paste with diluted water. Of course, if there is homemade canned tomato juice, then you can take it in an amount equal to the volume of water and paste.
Products for the marinade and the number of arrows for four half-liter jars of garlic lecho:
- 1000 g garlic arrows;
- 700 ml of drinking water;
- 500 ml of tomato paste;
- 100 g of sugar;
- 30 g of salt;
- 125 ml of vegetable oil;
- 50 ml apple cider vinegar (can be replaced with table cider vinegar).
Progress:
- Sort, wash, dry and chop the arrows into pieces no longer than five centimeters;
- Combine all marinade ingredients (except vinegar) and bring to a boil. Send arrows to the boiling mixture and boil for a quarter of an hour;
- Then pour in the vinegar and boil for another 5 minutes. After that, it remains only to spread everything in a sterile container, cork with lids and wrap it with something warm until it cools completely.
Those who do not like preparations for the winter using vinegar will like the recipe for pickled garlic arrows. True, before being sent for storage with such a seam, you will have to tinker a bit, but the appetizer that you get as a result will delight you with the taste of barrel vegetables.
Proportions of ingredients for the marinade:
- 1500 ml of boiled water;
- 100 g of salt;
- 100 g sugar.
How to ferment:
- Rinse the garlic pipes, cut into pieces and put in a colander. When the water drains, put the prepared greens in jars;
- Dissolve salt and sugar in cold water until all crystals disappear completely. Pour the resulting solution to the top of the jar with crushed arrows;
- Set each jar in a deep plate, cover with a lid and leave at room temperature for 5-10 days. During this time, the marinade will drain into the plate, it will need to be poured back into the jar;
- When the fermentation process is over, boil the marinade and pour the contents of the jars hot, roll them up with airtight lids and put them in the basement for storage.
Garlic is a specific plant, but very useful.
It gives strength and helps fight disease.
Garlic contains a lot of vitamin C, carbohydrates and organic acids, dietary fiber.
Garlic is recommended for people suffering from colds, infections and diseases of the stomach and intestines.
Many gourmets appreciate green arrows of garlic. They have an amazing aroma, they can be used as a main ingredient or as an additive.
Unfortunately, this delicacy is available only 2-3 weeks in late spring.
Therefore, you need to hurry up during this period to enjoy original and simple dishes from garlic arrows.
Do not forget to use your imagination when deciding what can be cooked from garlic arrows.
Basic principles of cooking arrows of garlic
Garlic shoots can be used in any cooking process: fry, boil, pickle, steam, dry and more.
Remember to always cut off the tops of the garlic shooters, as they contain seeds that taste harsh and not at all edible.
If at the moment you are not going to cook anything from the garlic shooters, and their season is coming to an end, you can freeze them. To do this, simply boil them over low heat and put them in plastic bags in the freezer. So arrows of garlic can be stored for almost six months.
Garlic shoots can be used in cooking vegetables and meat, various dressings and sauces.
Before cooking, garlic arrows must be washed and dried well.
What to cook from the arrows of garlic: undercooked garlic for an amateur
This recipe can be classified as “an amateur”, since not all people recognize fried garlic. Its main feature is that it is better not to overcook the garlic arrows than to overcook them. Then all their useful properties will be preserved, and the taste will benefit from this.
Ingredients
salt, pepper, soy sauce
seasonings and spices, sesame seeds
Cooking
Wash and dry fresh garlic cloves.
Cut them into small pieces of five - six cm.
Pour vegetable oil into a shallow frying pan.
Put the chopped garlic arrows in a pan, salt, add pepper.
Fry on low heat for five minutes.
Add soy sauce and let simmer for 20 minutes.
Define the readiness of fried garlic cloves as slightly undercooked.
You can add frying to the finished dish: pre-fried onions and carrots.
Sprinkle the roasted garlic cloves with sesame seeds.
Tomato and garlic: what to cook from garlic shooters
The recipe for this dish tastes similar to fried mushrooms. It can be used as a side dish for a main course or on its own. Tomato paste adds a little unusual taste, and spicy spices.
Ingredients
4 spoons of tomato paste
half a kilo of fresh garlic cloves
a little more than half a glass of vegetable oil
salt pepper
Cooking
Wash and dry the garlic cloves, remove the testicles.
We cut into small pieces. Add salt and pepper to them. Mix well.
Pour vegetable oil into a frying pan and heat it up.
We put the arrows of garlic in the pan, fry them a little, make sure that the garlic juice stands out from the arrows.
Simmer the garlic cloves until they become slightly translucent.
Add tomato paste and simmer for another ten minutes.
Arrows of garlic with carrots and onions
Garlic sprouts with vegetables are the easiest thing to make with garlic sprouts. A minimum set of products allows you to attribute this dish to the most budgetary. It is suitable as a snack with rye bread or as a whole dish with a side dish.
Ingredients
half a kilo of fresh garlic cloves
3 medium carrots
a couple of bulbs
a little less than half a glass of vegetable oil
salt pepper
spices and herbs
Cooking
Wash and dry garlic cloves.
We cut them into five-centimeter segments.
We cut the onion in half rings, three carrots on a medium-sized grater. Fry everything together in vegetable oil in a frying pan for 15 minutes.
To this "frying" add arrows of garlic, salt, pepper and sprinkle with spices. Simmer over low heat for 25 minutes.
After the arrows of garlic are ready, you can sprinkle them with herbs.
What to cook from garlic arrows: with thoughts about the future
This recipe for garlic arrows is for the future. It is used as a seasoning, garnish, it can be smeared with bread, added to first courses. The biggest plus of the recipe is that the garlic arrows can be frozen and used after a long time.
Ingredients
half a kilo of fresh garlic cloves
salt pepper
soy sauce and dry mustard
Cooking
Rinse and dry fresh garlic arrows, twist them on a fine mesh meat grinder.
Salt and pepper.
Add soy sauce and mustard. Mix everything well.
Pack into containers and freeze.
What to cook from garlic shooters: pumpkin puree soup
In this recipe, garlic arrows are used as a secondary ingredient, however, it depends on them how tasty the soup will be. Puree soup can be stored in the refrigerator for a couple of days without sacrificing taste and benefits.
Ingredients
half a cup of fresh garlic cloves
7 cups vegetable broth
1 leek
half a medium pumpkin
a spoonful of olive oil
2 cloves of regular garlic
spices, salt, pepper, seasonings
2 spoons of soy sauce
Cooking
Finely chop the leek, put it in a saucepan with olive oil. Simmer until soft.
We chop the garlic, spices and seasonings add to the onion.
We cut the pumpkin into cubes, together with the vegetable broth, add to the garlic and onions. Let's wait until it boils. Cook on low heat for half an hour.
Add soy sauce.
Cool the soup and grind with a blender to a puree state.
Decorate the finished puree soup with finely chopped garlic arrows.
Pickled garlic cloves
Arrows of garlic in the marinade - a simple and tasty recipe that will come in handy for any housewife. Its main advantage is that such a product can be used at any time of the year.
Ingredients
a quarter kg of fresh garlic cloves
glass of vinegar
glass of water
a couple of tablespoons of sugar
a couple of tablespoons of salt
several bay leaves
pepper, cinnamon, cumin
Cooking
Wash and dry the garlic cloves.
Pour boiling water over them for a few minutes.
Sterilize jars.
Arrows of garlic put in jars.
Prepare brine. Pour garlic cloves over them.
Roll up.
The product is ready in a month.
In Korean: what to cook from the arrows of garlic
This wonderful dish will appeal to lovers of everything Korean: spicy, peppery, to take your breath away. Great as a main dish or salad.
Ingredients
half a kilo of fresh garlic cloves
couple of bay leaves
1 spoon of vinegar
1 spoon of coriander
1 tablespoon Korean carrot seasoning
a pinch of sugar
half head of garlic
Cooking
Wash and dry the garlic cloves. Finely cut into small pieces.
Fry in vegetable oil until they become soft.
Add bay leaf, vinegar, sugar, garlic, seasoning. Mix.
Cook over low heat for at least five minutes.
Cool and add coriander.
Mix and leave for an hour.
Cooking lecho: arrows of garlic and marinade
Excellent preparation for the winter. This lecho can be used as an appetizer or salad for the main course. Since garlic arrows ripen before vegetables, the list of ingredients is small.
Ingredients
half a liter of tomato juice or paste
a little over half a liter of water
1 spoon of salt
half a glass of sugar
half a glass of vegetable oil
250 ml vinegar
kg arrows of garlic
Cooking
Mix sugar, salt, tomato juice, water, vegetable oil. We are preparing the marinade.
After the marinade boils, add finely chopped garlic cloves. Let it boil for 20 minutes.
Add vinegar and boil for five minutes.
Pour the finished lecho into two-liter jars.
Arrows of garlic - on a sandwich
Garlic oil made from garlic stalks is very soft, tender, tasty and great for any type of bread. It is recommended to put a piece of cheese on top of a sandwich with garlic butter.
Ingredients
cup finely chopped fresh garlic cloves
a pack of butter
Cooking
Wash and dry the garlic cloves.
Twist them through a fine sieve of a meat grinder.
Gradually add the melted butter to the finished mass. Pour the resulting mixture into a mold and send it to the freezer.
What to cook from the arrows of garlic: pickled seasoning
Pickled garlic arrows are perfect for potato soup, mashed potatoes, gravy, rice dishes. Food, thanks to them, becomes spicier and more aromatic.
Ingredients
a couple kg of arrows of garlic
one and a half liters of water
half a glass of sugar
half a glass of salt
Cooking
Wash and dry the garlic cloves. Cut them into small pieces of five cm.
Place in a saucepan.
Dilute salt and sugar in water, boil, cool. Pour garlic cloves.
Cover the pan with a piece of cloth, put a plate on top and oppression.
Leave in the refrigerator for a month.
Season with garlic: what to cook from the arrows of garlic
This recipe is perfect for those who don't really like butter, margarine and the like. Instead of these dairy products, you can spread the usual garlic dressing on bread. It can also be used as a dressing for borscht or as a side dish for bean dishes.
Ingredients
glass of vegetable oil
half a cup of minced garlic cloves
salt and pepper
Cooking
Rinse and dry the garlic cloves, chop well.
Mix with salt and pepper. Crush with crush.
Chop vegetable oil and pour garlic arrows over it. Mix and pour into small containers.
Keep refrigerated.
Tricks and secrets of cooking dishes from garlic arrows
Fresh garlic arrows are well used as the main ingredient for soups and borscht dressings.
Zucchini, beets, spinach go well with garlic arrows; from protein products, garlic arrows are best cooked with cheeses, meats and eggs.
To make the dish more spicy, add mustard and soy sauce to the garlic arrows.
Before cooking, you can pour the arrows of garlic for a couple of minutes with boiling water to rid them of bitterness.
It is recommended to serve ready-made garlic arrows on the table with buckwheat or fried potatoes.
Arrows of garlic can be used together with herbs in the preparation of lightly salted cucumbers.