I didn't even know that you could make something from garlic arrows until my mother went to visit and tried this wonderful dish. Now I want to write some recipes for arrows, of course taken from the Internet, but nevertheless, it is better to immediately view all the recipes than by to dig all over the Internet.
Arrows of garlic 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 oil on baked potatoes. Apply a little to the ears to keep the vampires out. I enjoy multitasking my cooking as much as possible, and this is where meal planning can really help. If you know you'll need fried garlic for the food you cook on Friday and fried 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 onions into thin quarter-rings and fry the onions in vegetable oil or in a mixture of butter and vegetable oils. Fry until light golden brown while chopping the tomatoes and garlic arrows. Cut the arrows into 3-4 centimeters long pieces, add the tomatoes, reduce the heat under the skillet and simmer the tomatoes 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 heat. In fact, everything is ready. Very well stewed garlic arrows go well with boiled potatoes or mashed potatoes. As an option, when you want very light food, then stewed garlic arrows will do the best.
Pickled garlic arrows
This is especially useful in the summer on these hot days. Start by removing any loose skin layers from the entire head of garlic. Take your time, you don't want the nails to break off. You can toss up the part you cut off and reserve the rest of the head.
If you are only burning one or two heads of garlic, tear off one or two sheets of aluminum foil large enough to wrap the entire head of garlic. If you are roasting multiple heads of garlic, place the heads on their sides on a small roast or baked item large enough to accommodate the number of heads you are roasting.
Garlic arrows in tomato paste
Composition
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic
Preparation
Cut the garlic arrows into pieces 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 of minutes.
Dip a little olive oil on each head and season with sea salt and fresh ground pepper. If you want to play with different flavors, you can experiment by adding a little rubik or lemon zest to the seasoning. The number of options is huge.
If using aluminum foil, wrap the head of garlic tightly in foil and place directly on top of the cabinet. This works great if you are burning some other ingredient because garlic takes up very little space. You can even use this method in barbecue shooting to grill vegetables or steaks or chicken.
Garlic Arrow Salad with Egg
Ingredients:
Garlic arrows
Tomatoes
- vegetable oil
I'm 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 the garlic arrows turn olive green. After that, you need to add salt, add spices. Mix. The tomatoes must be washed, lightly dried and cut into cubes, which are transferred to the arrows. After that, you need to put out another five minutes. After that, drive in the chicken eggs and mix gently. The dish is ready!
If they are not softened enough, simply place back in the oven for another 5-10 minutes. Regardless of which method you use to fry the garlic, let it cool after removing it from the oven before processing. When they are cool enough to process, unfold out of aluminum foil or remove from the pan and squeeze the garlic out of the bottom of each clove with your fingers.
Yes, it's a little messy, but please try not to consume too much garlic while squeezing. The aroma of fried garlic is so intoxicating that you have to use all your willpower to keep from eating too much. If you fry garlic for the food you cook 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 calling for stir-fried garlic later this week, try substituting any recipe that calls for garlic, or simply spread out on a slice of Italian bread for a quick snack.
Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 stack.
Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), scald half-liter jars with boiling water. Put the arrows in jars, pour the marinade and sterilize for 20-30 minutes (I do it in the oven on low heat)
It's a simple cooking method, and if you're doing it while frying something else, it doesn't really add a lot of 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 the protection of our body from overheating. Likewise, when we put a few cubes of vegetables in a saucepan with a little oil and start cooking them, moisture rises to the surface of the cut, making the vegetables look like sweating.
Garlic arrows, stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 onion
* Salt, favorite spices
Sauté coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows 5-7 cm long and place with the vegetables. Fry for 5 minutes, stirring occasionally. Add coarsely chopped tomato and simmer a little. Salt, season with spices. Sprinkle with herbs when serving.
Garlic arrows with dill
Sweat is like the goal is to cook small, uniform chunks of food in an open saucepan with a little fat. The difference between the two methods is temperature. Saute should be done at an average high to high temperature, and the goal is to cook quickly by toasting food. While saute can produce a finished meal, sweat is almost always a preliminary step in a longer cooking method.
Because in sweat, you don't want food to be brown, and we all know that this golden brown color 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 tablespoon
3. Sesame seed - 1 tsp.
4. Yannem - 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 into 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Fry lightly for about 5 minutes, add sesame oil, salt and yang. Mix thoroughly. We are waiting for the dish to cool down and serve.
When cooking, we take time to sweat the aroma - onions, carrots, celery, garlic, shallots, etc. - before adding other ingredients to start building flavors. Most of the flavors are quite crunchy when raw. This results in strong cell walls.
Sweating helps remove moisture from aroma compounds and loosen and soften cell walls. Once the flavors are translucent, which is easiest to see in the onions, you can add more ingredients and continue with the recipe knowing that you've given the flavors a start in cooking and extracting flavors.
Frozen arrows for the winter.
Cut into pieces 1-1.5 cm long, put 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.
Garlic Arrow Omelet
There are no proportions in the recipe. The omelet mixture is prepared in the same way as for a regular omelet - 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 and softness change (the color turns dark green). Sprinkle with pepper if desired. Ready garlic arrows are poured with an omelet mixture, a small fire is made and the omelet is brought to readiness under a lid. You can do it in different ways, for example, fry the arrows with carrots or in a tomato.
Dice or chop onions, carrots and celery until about 1/4 inch. The more even your slices are, the more evenly they will cook, so slicing is preferable to chopping. Heat a saucepan over medium-low heat until tender.
Add a small amount of oil to the saucepan and roll the coat over. 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 water out of the vegetables. Adjust the heat so you can hear a gentle hiss. You shouldn't hear loud hiss or popping out, if you do, give up 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 fill with tomato juice. We make a small fire, simmer under the lid until tender. To taste, the ready-made arrows are very reminiscent of sharp little mushrooms.
In Korean: what to cook from garlic arrows
A chef friend of mine once described a good chef as "someone who can make a great dish with just a few ingredients." This dish is a great starter because it only has a few ingredients, but they need to be selected and cooked carefully to make it work. When you fry the garlic in oil, make sure you feel good, it is one of the greatest flavors in cooking and you will never forget.
Let's take a closer look at the ingredients. Pasta - The best pasta for this recipe is either dry factory spaghetti or very thin spaghetti because it is able to stand up and not be overpowered by the buttery sauce. Fresh homemade egg-based pasta will be processed and will absorb too much sauce.
Fried garlic arrows
Again, a recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in heated vegetable oil and add salt immediately. The arrows will highlight the juice in which they will stew. When the juice has evaporated and the arrows are soft, you can increase the heat and fry the arrows until tender. It takes about ten minutes, no more. Can be served as a side dish for meat, fish.
Drawing about 4 ounces of dry pasta per person, in other words, a 1 lb. bag should yield 4 servings. Use plenty of water to keep it from sticking. Add approx. 1 tablespoon of sea salt per pound of pasta. This will bring out the taste of the pasta. When the water comes back to a boil, add the pasta.
Basic principles of making garlic arrows
Don't break the pasta to place the pot, use a spoon to bend it as it cooks. Stir the pasta frequently to prevent sticking. One pound of spaghetti takes approx. Once the pasta is done, pour it into a colander. Let the aroma 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.
Cut the onion and bell pepper into half rings, the garlic arrows into small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Add some salt, put the bell pepper in a frying 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 fill the dish with sour cream - it will be even tastier. Do not forget that chicken liver cooks 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.
Add Cheese - If the recipe calls for grated cheese, add it before tossing and add extra to the table. Since we do not add salt to this recipe, it is vital to add it to the water when we cook the pasta. Olive oil olive oil, on the other hand, comes from the 2nd or 3rd press 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 flavor and availability. American garlic, which has white skin and the strongest aroma. Italian garlic, which is purple in color and softer 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 ribs into portions, add salt, sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour in a glass of water, cover, simmer for about an hour (until the meat is tender). 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 flavor of the three. When choosing, look for hard heads with dry skins that feel heavy in size. Stay away from any wrinkled, fragile, yellowing, or falling into a jar already cut.
Parsley. Is there a difference in taste? I like to cook with parsley and use curly sheets to decorate my plates. And in most recipes, fresh is better than dried. Black Pepper - Comes from black pepper, which is slightly unripe and dried until they are shriveled. The best black peppers know Tellisher and Lampong and have a spicy hot yet sweet aroma. Note, once you grind the pepper, it will quickly lose its flavor.
Korean Garlic Arrow Salad
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. spices for Korean carrots, salt or soy sauce, vegetable oil, a few bay leaves.
Finely break the lavrushka. Cut the garlic arrows into slices 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, lavrushka, Korean carrot seasoning, vinegar. Season with salt or soy sauce. Be sure to try so as not to oversalt! Heat the salad, turn it on low and wait until the sauce thickens. Cool, add garlic, passed through the garlic. The salad needs to be infused, so do it in advance. It goes well with young potatoes and meat, and as an appetizer it will also be good.
You will find several variations of this lamb recipe in the Mediterranean countries. The good news is that when it comes to holiday food, this is probably one of the easiest and fastest ways to do this: the entire recipe requires only 5 ingredients and less than 15 minutes to cook!
Ingredients for a French Easter lamb recipe
Now you can, of course, 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 some exotic Easter?
- Lamb leg, recommended bone Garlic Pepper Olive oil.
- Fresh Rosemary Dried Provence Herbs.
Don't wait for the garlic arrows to thicken - in this form, they are already unsuitable for food. They will give off aroma, but the taste will be fibrous, tough. The best time to harvest is when they are medium in thickness, dark green in color with thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarse.
If your butcher hasn't, remove most of the white, tough skin that may be on the lamb's leg. Just make a small cut, pull with your fingers, and cut parallel to the meat as you pull. Cut your garlic into small julienne about 5mm x 5mm.
Do this evenly throughout the deepest parts of the meat. Place the leg of lamb in a large oven and add a little olive oil and a generous sprinkle of pepper and, optionally, herb de Provence on each portion of the roast. With butter, 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 somewhat reminiscent of Korean salads, in particular fern. I advise you to try it too!
Ingredients:
- 400-500 gr. fresh arrows of garlic;
- potatoes - 1kg.;
- onions - 1-2 heads;
- mayonnaise - 3 tablespoons;
- sour cream - 3 tablespoons;
- cheese - 100 gr.;
- salt, seasonings and herbs to taste;
- sunflower oil.
Preparation:
Wash the garlic arrows, remove the thin tails, cut into pieces, about 5 cm each. Fry in oil until tender, stirring occasionally. Finished garlic arrows will turn marsh green.
While the garlic is fried, cook the potatoes. You can just boil the potatoes and make mashed potatoes, 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 millimeters thick. Cut onions into cubes, mix with potatoes, add salt and seasonings. Put 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 the potatoes with grated cheese. We put a baking sheet in a preheated oven and bake for about 50-60 minutes at a temperature of 160-180 degrees.
Place the baked potatoes and fried garlic arrows on the plates.
Enjoy your meal!
Garlic sticks (arrows)
1 liter of water, 1.5 tablespoons. tablespoons 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 it into jars.
Don't throw away the garlic arrows!
You have noticed that the garlic has already released the arrow. If you do not break it off, then a full-fledged head will not grow, the plant will give all its strength to the maturation of the bulbs. Well, they deleted it. And what to do with them - throw them away? In no case!
Firstly, juicy garlic arrows can be used for salads, added to meat and first courses. They can be pickled in jars in the same way as the heads. Or just wash, chop finely and put in the freezer, and in winter add to various dishes.
Casserole. 1 bunch of garlic arrows, 2 eggs, 2 tablespoons. spoons of soy sauce, 2 tablespoons. tablespoons of lemon juice or 1 table. a spoonful of 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 (salt can be used).
Salad. Very good for preventing colds and flu. 1-2 arrows of garlic chop very finely, mix with grated apple and 1/2 teaspoon of honey.
Pickled garlic arrows. Wash the arrows and cut into pieces (about 5-6 cm long). Blanch for 1 min. in boiling water, tightly put 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 herbs to the jars with arrows.
Arrows of garlic marinated in red currant juice. You will need: an arrow of garlic - 2 kg, red currant - 500 g, water - 700 g, dill (umbrellas) - 3 pcs., Granulated sugar - 100 g, salt - 50 g. Cut arrows into pieces 3 - 5 cm long, blanch in boiling water for 1 minute, put in a prepared container. Pour boiling water over red currant berries and boil for 3 minutes. Rub through a sieve, pour the strained broth, add granulated sugar and salt, bring to a boil. Pour the garlic arrows with dill with a boiling solution. Roll up the jars and, turning the lid upside down, put on a cloth to cool. Store at room temperature.
Secondly, garlic arrows can be used in the country instead of pesticides. The pungency and originality of the smell of garlic is due to the presence of essential oil, which contains phytoncides that kill pathogens of many diseases and repel pests. Usually full heads or tops are used for these purposes, but garlic arrows "ripen" much earlier!
500 g of garlic arrows are finely chopped, ground in a mortar, put into 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. Plants affected by aphids and spider mites, thrips are sprayed in the evening or in cloudy weather. And this can be cabbage, tomatoes, grapes, etc. The second spraying is after 3-5 days. The spider mite disappears after the first or second watering, depending on the degree of infestation. You can use dry garlic leaves: 100-150 g of leaves are infused in 10 liters of water. Treat against aphids and spider mites.
The strong garlic smell scares off the carrot fly well, which needs to be fought almost all summer. First, you can use the arrows of the 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, pour 10 liters of water, add 50 g of soap grated on a grater, filter (after the soap dissolves).
Anna Kasyanova.
Garlic arrows for the winter: blank recipes
Tomato and garlic seasoning
Food is taken by eye, it is very easy to prepare, it is stored in the refrigerator.
Ingredients:
- arrows of garlic;
- a little tomato sauce or pasta.
How to make garlic arrows:
Rinse the arrows from dirt and dust particles, pass through a meat grinder. Mix the garlic mass and tomato seasoning in a cup (add enough to make the mixture not very liquid). Then place the garlic arrowhead seasoning in sterile jars, close the lids and refrigerate.
Dill and garlic seasoning
It's great to add it to first courses, especially borscht.
Ingredients:
Dill leaves;
- salt;
- sterile plastic lids and jars.
How to cook:
Scroll garlic arrows and dill through a meat grinder, mix with salt and arrange in jars. Sprinkle with salt on top, cover the seasoning and store in the refrigerator.
Garlic arrows with vegeta
Ingredients:
- arrows of garlic - 700 g;
- mixed herbs - 300 g (prepare, for example, thyme and parsley, basil and dill);
- vegetation - 6 tbsp. spoons.
How to cook:
Chop greens and garlic arrows (of course, everything should be clean and dry) through a meat grinder or blender.
In a cup, mix the green mass with the vegetation, transfer to jars, lightly tamping the mixture. Store in the refrigerator, but can be frozen if desired.
Advice: garlic arrows with vegetation can be added to any dishes, 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 tsp;
- 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 has drained 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 make garlic arrows and hopefully the recipes will come in handy. If I find something new, I will definitely tell you. I think that anyone who has ever tried such a dacha snack will never give it up. Pickled arrows can be served as a side dish for meat, and with fresh ones you can cook an omelet.
Yes, and one more thought - you can scroll the garlic arrows through a meat grinder or grind in a blender and combine with softened butter, you get a fragrant and simply awesome, especially for boiled young potatoes, butter.
Many summer residents throw away a very valuable product from their site without regret - garlic arrows! But, this is very much in vain! After all, garlic arrows are an excellent ingredient for preparing an independent, mouth-watering and satisfying treat. A good housewife does not lose anything, even garlic arrows can be used. In recent years, many recipes for delicious green arrowheads of garlic have emerged.
After all, they are very useful, contain a large amount of trace elements, minerals and vitamins. The energy value of garlic arrows is not high - only 24 kcal (per 100 grams), it is clear that when using oil or mayonnaise, the calorie content of the final dish will be higher. Fresh arrows are most useful, but fried are tastier, it is about them that will be discussed below.
Fried garlic arrows - a step by step recipe with a 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. The result will be an amazing dish. And the aroma will be 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 make egg garlic arrows
The easiest recipe is to fry the arrows in a pan in vegetable oil. With a little imagination 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:
Most of all, I am glad that the dish is prepared very quickly, it will take only 20 minutes, 5 of them will be spent on preparing the ingredients, 15 minutes, in fact, on cooking.
- Rinse the arrows, discard 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 into a homogeneous mixture, pour over the arrows with the tomatoes. Once the eggs are baked, the dish is ready.
Transfer the dish to a plate, sprinkle with herbs and herbs. A quick, healthy, delicious breakfast is ready!
Mushroom Fried Garlic Arrows Recipe
Garlic arrows are good both fresh and fried. If, during the frying process, add to them onions, fried separately, then the taste of the dish will be difficult to distinguish from real mushrooms.
Products:
- Arrows of garlic - 250-300 gr.
- Bulb onions - 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 be used is 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 until golden brown, peeled, washed, and finely diced.
- Then put the finished onion into a frying pan with arrows, fried until brown, salt and sprinkle with hot pepper.
It turns out to be an excellent appetizer for meat, with a light aroma of garlic and the taste of forest mushrooms!
How to fry garlic arrows with meat
Arrows of garlic can serve as a salad or main course (neat). Another option is to cook it right away with meat.
Products:
- Meat - 400 gr. (you can take pork, beef or chicken).
- Water - 1 tbsp.
- Soy sauce - 100 ml.
- Salt, spices (pepper, cumin, basil).
- Starch - 2 tsp
- Garlic arrows - 1 bunch.
- Vegetable oil - for frying.
Technology:
- Rinse the meat, remove streaks, excess fat (if pork), films. Pre-beat pork and beef with a kitchen hammer.
- Cut into strips, 3-4 cm long. Preheat a frying pan, pour in oil, put the meat for frying.
- While it is preparing, you need to rinse the green arrows under running water, cut (the length of the strips is also 3-4 cm).
- Add arrows to the meat, fry for 5 minutes.
- During this time, prepare the filling. Add soy sauce, salt and seasonings, starch to the water.
- Gently pour the filling into a pan with meat and arrows, when everything boils and thickens, the meat and arrows are covered with a shiny crust.
It's time to invite your family to an extraordinary dinner, although, having heard amazing aromas from the kitchen, they will undoubtedly come without waiting for an invitation!
Fried garlic arrows 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. The most important thing is that the arrows, stewed with sour cream, turn out to be more tender and tasty than when cooking 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 peppers).
- Parsley greens.
- Vegetable oil for frying.
Technology:
Cooking 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. Throw in a colander so that all the water is glass. Then cut them into pieces, the most convenient are 3-4 cm lengths.
- Put a deep frying pan on the fire, pour the vegetable oil and heat it up. Put down arrows, start frying. Stir regularly to prevent the 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, combining with the butter and juice released from the arrows, turns into a beautiful sauce. In it, you need to extinguish the arrows for 5 minutes.
- Transfer tasty and healthy arrows to a dish, sprinkle with parsley, naturally washed and chopped, garlic, peeled, washed, finely chopped.
Garlic arrows with mayonnaise recipe
Interestingly, mayonnaise and sour cream, which have the same color, the same consistency, have a completely different effect if added to a dish during cooking. Garlic arrows go well with both.
Products:
- Garlic arrows - 300-400 gr.
- Mayonnaise, type "Provencal" - 3-4 tbsp. l.
- Salt, seasonings.
- Unrefined vegetable oil.
Technology:
The dish is perfect for beginner 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 the pan and heat well. Put the arrows, cut into pieces, fry, stirring occasionally, for 10-15 minutes. Do not salt right away, as the salt draws water out of the food, it becomes 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. You can then move the pan into the oven and let it stand for another 5 minutes so that the arrows become crispy.
An interesting taste is obtained if you take mayonnaise with lemon instead of Provencal. The subtle scent of lemon 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 this. And some original recipes, by the way, are within the power of not only experienced, but also novice spoon masters. Garlic arrows can be called a "benevolent" product that goes well with a variety of vegetables, sour cream and mayonnaise. Another simple magic recipe is arrows with tomato.
Products:
- Arrows - 500 g.
- Fresh tomatoes - 300 gr.
- Garlic - 3-4 cloves.
- Salt.
- Seasonings.
- Vegetable oil.
Technology:
According to this recipe, the arrows and the tomato are first prepared separately, then they are combined together.
- Rinse the arrows, cut - classically into strips up to 4 cm. Blanch for 2 minutes, drain in a colander. Pour oil into a frying pan, send 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, rub through a sieve or colander with small holes.
- Add salt, chives passed through a press, spices, seasonings to the tomato puree. Add the tomato to the pan to the arrows, simmer everything together for 5 minutes.
The delicate garlic aroma and beautiful tomato color of the finished dish will attract the attention of guests and households!
And ... garlic arrows - not everyone knows the recipes for the last product. But green twigs contain even more vitamins and minerals than chives!
To my shame, I previously always threw out the arrows, cutting them off to increase the size of the head of garlic (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that they can not only be thrown into a compost heap or poured with boiling water and used to spray plants, but also eat.
For the first time I tried such food at my sister's house, and she brought the recipe for the dish from work. Since that time, I was interested in this ingredient and it turned out that a lot of different sauces, soups, appetizers, seasonings, as well as can be prepared from arrows. Did not know? Then this article will be interesting for you!
Cooking recipes are quite varied. You can, if desired, boil, steam, fry, grind, marinate, add to both the first and second courses, and even use it as a separate food in the form of a paste for sandwiches.
You can talk on this topic for a very long time, but today I propose to focus on the most popular and interesting options.
In order to end up with delicious food, and not an obscure porridge, I recommend adhering to several principles for preparing garlic shoots:
- cook only from fresh raw materials recently plucked from the garden (to extend the short shelf life of the arrows, they can be frozen for future use);
- use only the soft parts of the shoots (good ones break under the fingers, and excessively hard ones just break);
- throw away the top bulbs with seeds, they are hard and tasteless;
- it is important to rinse the product well before adding it to dishes and dry it on a towel.
When to pick garlic arrows
You need to cut off the arrows as they appear, when they reach a length of about 20-40 cm.If you delay in collecting them, then, firstly, the garlic will be smaller, and we will get a weak harvest, and secondly, the shoots will become too tough ...
Basically, garlic "blooms" in June, depending on the weather, either in the beginning or in the middle. That is, this unusual "harvest" can be harvested for a short time, only 1-2 weeks.
The recipe for pickled arrows for the winter
Fortunately, there are recipes for harvesting garlic for the winter. Of course, for spinning you will have to collect a large amount of raw materials, but if you have a garden bed or two, or even more of this plant, then there will be no problem with the product.
The easiest way to prepare this delicacy for the winter is by rolling it into jars, while the recipe for pickled shoots is very simple.
For a good bundle of arrows with already cut buds you will need:
- 1 l. water;
- 50 grams of salt;
- 1 glass of vinegar;
- 50 grams of sugar.
Make a marinade, wash the shoots, cut into pieces of about 5 cm, put them in jars, pour in a ready-made aqueous solution and sterilize for an additional half an hour. It can be done in a water bath, or it can be done in an oven at a low temperature so that the marinating is as complete as possible. It remains to roll up the cans, turn them over on the lid and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.
How to salt garlic arrows
Some people like preservation more sharply, so it is worth learning how to salt garlic arrows.
The salting method is also quite simple, you need:
- cook and cool the brine - 1 liter. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
- wash the sprigs of garlic, cut into 15-20 cm pieces;
- dip them in a colander in boiling water for 2 minutes;
- then dip into cold water to stop the cooking process;
- fold into a glass or enamel container;
- pour brine;
- cover with a clean cloth;
- put oppression on top (heavy plate, wooden circle);
- leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take out into the cold;
- as the pickles are used, it is worth adding new brine to it so that the garlic does not remain dry.
This dish goes well with meat, fries, or it can be a stand-alone snack.
Garlic arrow paste without sterilization
My friend's best summer treat is garlic arrow paste, which her family spreads on bread for soups and borscht, uses for pickling meat and just as a seasoning. The thing is really interesting, piquant, for those who like spice.
The paste is made quite simply, and it can be stored in the refrigerator for a long time, which allows the product to be stored in this way in winter. True, for lovers of such a seasoning, jars with the composition do not linger for a long time ...
For the paste you need:
- 800 grams of twigs;
- 1 tbsp salt;
- 1.5-3 tbsp vegetable fat;
- optional spices - pepper, coriander.
The arrows are washed, towel dried, tough ends and seeds are removed, chopped randomly and folded into a blender. The rest of the ingredients are added there, interrupted into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). It remains to transfer the paste into clean, sterile jars and close with sealed lids, store in a cellar or refrigerator.
Freeze Garlic Arrows
Food lovers want to enjoy garlic not only for a couple of weeks a year, but all the time, and there is a way out - just freeze the product.
The procedure is the same as for vegetables, herbs and berries. Raw materials need to be washed, cleaned of unnecessary parts (seeds and a hard base), dried a little, cut into convenient pieces of 5-7 cm, folded into portioned bags and first cooled in the refrigerator, and then frozen. Skillful housewives already know what can be prepared from such a blank.
How to cook fried garlic arrows
Personally, I really like fried arrows, which are easy to prepare, and you can use different recipes.
The easiest option:
- cut the shoots washed and cleaned of excess parts;
- heat the pan, pour in vegetable oil;
- pour arrows there, salt immediately so that they let the juice out;
- stirring, fry until half cooked (this way the product tastes better).
You can also add either soy sauce or tomato paste at the very beginning, so the taste of the dish changes significantly - a pleasant variety!
Korean style garlic arrows
I also tasted Korean-style garlic arrows on a visit, of course, a little spicy, but tasty.
So, you need:
- 500 grams of shoots (it is better to take fresh ones, but a frozen blank, pulled out of the freezer in 10-12 hours and melted on its own, is also suitable);
- 70 ml. vegetable oil;
- 0.5 - 1 pod of red pepper;
- 50 ml. soy sauce;
- 0.5 tsp Sahara;
- 1 tsp ground or whole coriander;
- 6-8 pcs. carnations;
- a handful of peppercorns;
- 10 gr. sesame seed;
- 1 tbsp vinegar.
Wash the arrows, peel, dry, cut into pieces of 4-5 cm. In a large saucepan or cauldron, warm up the oil, and at this time grind the spices in a mortar (to simplify the procedure, all additives can be taken in ground form). Put the seasonings in a bowl, mix, let saturate the oil for 8-10 seconds, and then add garlic there, fry until soft, stir in sugar and soy sauce.
When the arrows turn olive green, add the vinegar and sesame seeds, remove from heat, cool and, after cooling, serve.
Garlic arrow salad
The product can be added to a salad, I came across several interesting recipes, but, I confess, I have not tried everything myself.
But I really liked the salad with the egg, I took a recipe from a friend, here it is:
- take shoots of garlic, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
- wash arrows, chop, stew in a pan with a spoonful of water until olive green;
- salt, sprinkle with spices;
- add diced tomatoes, fry everything together for about 5 minutes;
- drive eggs into a frying pan, mix quickly, after thickening, remove from heat and cool.
Although this dish is positioned as a salad, it reminds me more of an omelet with vegetables, but more spicy. What I like about him is that you can cook such food in literally half an hour, if you have the ingredients at hand.
So do not throw out the garlic arrows, because there are many cooking recipes for every taste. Now you know how to cook a product! Bon appetit, add new items to your recipe bank using our blog and don't miss interesting articles thanks to a subscription!
Surely for many people, our article will be interesting, since few people know that you can cook very tasty and original dishes from garlic arrows. At the beginning of summer, garlic produces flower stalks, which gardeners must remove in order to get a successful harvest in the form of large heads.
Most just put them in the trash can. We suggest using green shoots in cooking and here are a selection of recipes for what you can make from garlic arrows.
How to cook garlic arrows
This is the terrestrial part of the plant, which is in the form of long green "tubes". They appear in June. After they reach a length of 10-15 cm, they must be broken off so that all the nutrients go to the development of the garlic heads.
From the green part of garlic, you can prepare a huge number of delicious and healthy dishes. You can cook sauce from them, add to salad, they can be fried, boiled in soup, marinated, cooked in a special way in Korean, in Chinese, or fermented.
Peduncles grow for only 2 weeks. Of course, they have a very short shelf life, but they can be prepared for future use - canned or frozen, made oil from them, so that in the winter period, characterized by frequent epidemics of viral infections, they can consume a vitamin product and a remedy.
Garlic arrows improve digestion, intestinal activity, prevent the development of atherosclerosis, hypertension, infectious diseases. They are even able to kill dysentery bacillus, staphylococcus, various pathogenic fungi.
Did you know? Garlic belongs to one of the oldest plants, which was domesticated 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 have garlic arrows as one of the ingredients. We also offer you recommendations on how to prepare them for the winter. 
Frozen
The best way to store vegetables and herbs during the winter is to freeze them. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and weight. Moreover, when frozen, the pungent taste and bitterness inherent in garlic leaves the greens.
We suggest that you familiarize yourself with the step-by-step instructions for the correct freezing of garlic peduncles.
Inventory:
- knife or scissors;
- pan;
- the spoon;
- bags or containers for freezing.
- garlic shoots;
- salt.
Cooking method:
- We wash green peduncles well under water.
- Cut off the top, where the inflorescences are formed.
- Cut the remaining greens into 3-5 cm pieces.
- We put a pot of water on the stove and bring to a boil.
- Add some salt to the boiling water.
- We place greens.
- Cook for 5 minutes.
- We drain the water.
- Cool the green "tubes".
- We put them in bags or trays. We tie the packages. We close the containers with lids.
- We send to the freezer.
In winter, the shoots can not be thawed, but immediately placed in a preheated pan with vegetable oil to prepare a hot snack. You just need to fry the onions and add sour cream.
Frozen shoots can be stored for up to 10 months. Re-freezing is prohibited.
Video: how to freeze garlic arrows
Fried
Having cooked fried garlic arrows, you will undoubtedly be surprised how simple, aromatic and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms fried with garlic. It will perfectly complement potato, rice and meat dishes.
Inventory:
- pan;
- stirring paddle.
Ingredients:
- garlic peduncles - 0.5 kg;
- vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
- salt, pepper - to taste.
Cooking method:
- My garlic shoots.
- Place on a paper towel to dry.
- Cut into 6-7 cm pieces.
- Preheat the pan, add oil. We make the fire small.
- We place shoots.
- We fry for 5-7 minutes, while stirring continuously.
- Add salt and pepper. Optionally - lemon juice, zest.
Did you know? Americans named one of their cities after garlic. Chicago - translated from the Indian language means "wild garlic".
Video: fried garlic arrows
In korean
Inventory:
- pan;
- stirring paddle.
- green flower stalks of garlic - 2-3 bunches;
- vegetable oil - 40-50 ml;
- salt, pepper - to taste;
- seasoning for Korean carrots - 1 large spoon;
- bay leaf - 3-4 pieces;
- granulated sugar - half a large spoon;
- apple cider vinegar - 1 large spoon.
Cooking method:
- My garlic stalks.
- We remove the tops from them.
- Cut with a knife into pieces of 6-7 cm.
- Preheat the pan, add oil.
- We place shoots.
- We keep in a frying pan for 5 minutes at low heat, while stirring continuously.
- Add salt, pepper, seasoning, lavrushka, sugar, vinegar.
Video: how to cook garlic arrows in Korean
Pickled arrows
Inventory:
- pan;
- the spoon;
- banks.
Ingredients:
- green flower stalks of garlic - 1 kg;
- water - 700 ml;
- granulated sugar - half a glass;
- vinegar (apple cider) - ¼ glass;
- salt - 1 large spoon;
- tomato paste - 500 g;
- peppercorns, bay leaves, mustard seeds - at will and to taste.
Cooking method:
- Prepare the marinade - boil water and put sugar and salt in it. After a while - tomato paste.
- The peduncles are well washed, dried and cut into pieces.
- We place them in the marinade.
- Cook in boiling water for 15 minutes.
- Pour in vinegar.
- We keep it on the stove until the liquid boils.
- We put it in banks.
- We close the lids.
Did you know? Milk, a fatty dairy product, or parsley combined with cinnamon will help get rid of the pungent smell of garlic from the mouth after consuming it.
Video: how to pickle garlic arrows
Pickled
Inventory:
- pan;
- the spoon;
- banks.
- green garlic peduncles - 0.5 kg;
- dill - 3 branches;
- water - 1.5 cups;
- salt - 1 large spoon;
- vinegar (4%) - 1.5 large spoons.
Cooking method:
- Wash the arrows and cut into pieces of 3-6 cm.
- Boil water and put slices in them for 2-3 minutes.
- Then transfer the arrows to cold water.
- Place 2 branches of dill in a jar or bottle.
- Fit arrows.
- When the jar is full, add the remaining dill.
- Prepare the brine: put the salt in hot water to dissolve, add vinegar.
- Cool the brine and pour over the arrows.
- Close the jar with a plate and put the oppression.
- Keep at room temperature for 12-14 days.
- Remove the foam throughout the entire time, add brine.
- Put pickled arrows of garlic for storage in the refrigerator.
With carrots
Inventory:
- pan;
- stirring paddle.
Ingredients:
- green shoots of garlic - 0.5 kg;
- carrots - 2 pieces;
- onions - 2 heads;
- vegetable oil - 7 large spoons;
- salt, pepper, spices - to taste.
Cooking method:
- Rinse the peduncles with water and dry.
- Cut into pieces of 5-7 cm.
- Cut the onion into half rings.
- Grate the carrots coarsely.
- Heat the pan.
- Add oil.
- Place the onion in a frying pan and fry it until golden brown.
- Add carrots.
- Fry vegetables for 10 minutes, stirring continuously.
- Add cut stalks.
- Pour in salt, pepper, spices.
- Fry until tender.
- Garnish with fresh herbs before serving.
Important! Cook the garlic frogs while they are still soft. Coarse 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 potatoes. We suggest you try both recipes.
Chicken soup.
Inventory:
- pan;
- the spoon.
- chicken broth - 1.5 l;
- garlic arrows - 2-3 bunches;
- rice - 100 g;
- carrots - 1 piece;
- onion - 1 piece;
- salt to taste.
Cooking method:
- Wash the flower stalks and cut into pieces of 2-3 cm.
- Rinse the rice until clear water.
- Cut the carrots into circles.
- Chop the onion.
- Boil the broth and salt.
- Place arrows, rice, carrots, onions in it.
- Cook for 20 minutes.
- Serve with sour cream.
Inventory:
- pan;
- the spoon.
- chopped garlic peduncles - half a glass;
- leeks - 1 piece;
- vegetable oil (preferably olive) - 1 large spoon;
- garlic - 2 cloves;
- pumpkin - 1 kg;
- ground black pepper - a quarter teaspoon;
- salt to taste;
- soy sauce - 2 large spoons.
- Prepare vegetable broth first.
- Wash and dry the garlic shoots, finely chop.
- Chop the onion.
- We place it in a saucepan in preheated oil.
- Simmer for 6 minutes.
- Chop the garlic, add it to a saucepan.
- Cut the pumpkin into 2 cm cubes. Place it with the vegetables.
- Pour in the broth.
- Salt and pepper.
- We keep on the stove until the liquid boils.
- Simmer over low heat until the pumpkin softens (about half an hour).
- Pour in soy sauce.
- Cool the soup. Beat with a blender.
