Recipes with garlic arrows. Cooking meat lunch with fragrant herbs. Frozen garlic arrows for the winter

Fried garlic cloves. Extremely simple food. And at the same time very tasty. good and how a separate dish, and as a side dish or part of it.

arrows of garlic
Butter for frying

We cut off the inflorescences, cut the remaining arrows into pieces convenient for you. For me, the most convenient pieces are 3-4 cm long.

Melt in a frying pan butter.

Put the chopped garlic cloves into the hot oil.

Salt them and fry until soft.

As a matter of fact, that's all. It goes very well as a light side dish to anything. Or how is enough independent dish. AT this case used as an accompaniment to an omelet for breakfast.

Recipe 2: fried garlic arrows for the winter

2-3 bundles garlic arrows,
2-3 garlic cloves,
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar,
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce- taste.

Cut the garlic cloves into pieces and fry them, stirring, in a pan with hot vegetable oil until soft. Add crushed sugar Bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mass thickens. Turn off the heat, cool, add the garlic passed through the press. Spread the prepared mass in jars, tightly close the lids and store in the refrigerator.

Recipe 3: Fried Garlic Arrows with Egg

Garlic arrows - 200 g
Eggs - 2 pcs.
Dill - 1 bunch.
Salt to taste

Wash the garlic arrows and cut off the flowers. Cut them into 2 cm lengths.

In a frying pan, heat the vegetable oil, but it is better to take butter (the taste will be more tender).
Pour the arrows and simmer for 3-5 minutes until soft. They will slightly change color, and the aroma will become brighter.

Then add chopped dill.

In a separate container, beat the eggs with salt with a fork and pour the garlic arrows.
We fry until the eggs are ready.

And now our dish is ready!

Recipe 4: Fried Garlic Arrows in Teriyaki Sauce

garlic arrows - 750 gr. (in a purified form - 650 gr.)
olive oil - 2 tablespoons
teriyaki sauce - 2 tablespoons
soy sauce - 1 tablespoon
ground black pepper
lemon juice - 1 tablespoon

Wash garlic cloves. This is what the arrows of garlic look like.

They are always twisted like this. Cut off the uppermost part (crown) of the arrows.

And cut the arrows into pieces, just do not cut into long pieces, it will be inconvenient to eat.
It turned out a whole bowl of fragrant arrows of garlic.

Send our arrows to a saucepan with olive oil.
Fry for a few minutes, until soft.

Then add soy sauce, teriyaki sauce and lemon juice.
Stir and fry over low heat for a few more minutes.

I filed fried arrows to the salmon steak. Very tasty!

Recipe 5: Garlic Arrows Sauteed in Soy Sauce

Garlic arrows - how much to eat
Soy sauce - ½ tbsp
Garlic - 3-5 cloves
Vegetable oil - 2-3 tbsp.

Add sauce and garlic to taste and depending on the number of arrows.

Wash garlic cloves and cut into small pieces.

Put the arrows in the heated oil.

Fry over medium heat until done.

Readiness is determined appearance and taste. We like the arrows to be a little fried, a little crispy, but soft.

3-5 minutes before the end of cooking, add soy sauce and garlic passed through a press.

Fried garlic arrows are ready and now you can dine with appetite =)

Recipe 6: fried garlic arrows with tomato paste and sour cream

Garlic arrows - 200 grams
Tomato paste - 1 tablespoon
Sour cream - 2 tablespoons
Sunflower oil - 1 tablespoon
Garlic - 2 cloves
parsley
Salt, pepper - to taste

Garlic arrows need to be washed and cut into medium
pieces.

Then tomato paste must be mixed with sour cream.

Now fry the garlic arrows in sunflower oil until golden brown. When the arrows are a little browned, add sour cream with
tomato paste.

Mix everything, salt and pepper to taste. Peel the garlic, finely chop and add to the arrows. Simmer more garlic arrows until fully prepared, minutes 10 -15. Simmer over low heat.

Fried garlic arrows are ready. Can be served at the table. You can serve them with any
light side salad.

Recipe 7: how to fry garlic arrows with egg and tomato

garlic arrows (how much to eat), but preferably at least half a kilo;
2-3 raw eggs;
tomato (these are tomatoes passed through a meat grinder with garlic and salt and boiled, usually rolled up for the winter for borscht, such as thick tomato juice), or ketchup, or adjika - to taste, about 1/3 cup, you can do without it, but tastier with tomato
butter or vegetable oil (2-3 tablespoons);
salt (if with tomato - then without salt), ground black pepper.

1. Boil half a pot of water.
2. Throw garlic arrows into boiling water for 2 minutes, put them in a colander or simply drain the water from the pan.

3. In a cauldron or a frying pan, heat up the oil, put our arrows there and fry for two minutes.
4. Shake the eggs with a fork with a pinch of salt and pour the garlic arrows, mix.
5. Pour the tomato / ketchup / adjika into the pan and mix again. If without tomato, then salt. And we pepper.
6. Cover with a lid and simmer for 5 minutes.

Mmm... Bon appetit! 🙂

Long known beneficial features garlic and its shoots. Eating arrows of this plant improves digestion, normalizes blood pressure, blood condition, and helps prevent viral diseases. In cooking, there are many recipes for dishes from garlic arrows, they are served in fried, prepare pasta for sandwiches, add to soups, salads, canned for the winter.

How to cook garlic shooters

Shoots in the form of arrows are formed during the ripening of winter garlic. The period of their collection summer time very short, only 2-3 weeks. Shoots must be cut before flowering begins. This can be done with scissors, a knife or secateurs. Young shoots are especially soft. Garlic stalks go well with other vegetables, meat products, eggs. The shoots of this plant are used in fresh, prepared using various techniques, marinated and preserved.

Arrow dishes

AT oriental cuisine the arrows are lightly fried in a wok. The process lasts only a few minutes to preserve the beneficial properties of the plant. Europeans use garlic shoots to make sauces based on cheeses, vegetable oil with spices and lemon juice. Young sprouts are eaten fresh, used as a sandwich filling or on their own. delicious side dish to meat dishes.

How to close for the winter

Colds provoke the development of colds in humans. As a preventive measure, garlic shoots are used, properly harvested in the summer. Useful properties of any food product are preserved with minimal heat treatment. So, how to close garlic for the winter to ensure yourself a reliable source of vitamins? The shoots are dried, the arrows are frozen in the freezer, pickled or rolled into jars.

Recipes for cooking arrows of garlic

There are many recipes explaining how to cook garlic arrows. Thanks to step by step instructions with the photo posted below, you can master the one you like. Before preparing each dish, you need to cut off the buds at the arrows, that is, get rid of the onion from above. Inside it are hard seeds that are difficult to crack, they can break the consistency and taste qualities dishes.

fried

Cooking time: 15 minutes.
Servings: 2 persons.
Calorie content of the dish: 136 kcal per 100 g.
Cuisine: Asian.

Garlic shoots fried in oil are served as a side dish with meats, cheeses or egg dishes. Fried garlic sprouts taste like mushrooms. The stems go great with soy, tomato sauce, mustard, tomato juice. many dishes Asian cuisine sharp in taste. This recipe is no exception, in addition to the natural pungency of garlic, a mixture of ground peppers is added to it. A side dish of fried garlic stalks is not recommended to cook for the future, it is better to eat a freshly prepared dish.

Ingredients:

garlic arrows (bunch) - 1 pc.;
butter - 20 g;
vegetable oil - 2 tbsp. l.;
soy sauce - 2 tbsp. l.;
Italian herbs - 1 tsp;
salt, a mixture of ground peppers - to taste.

Cooking method:

Strip the green shoots, wash well and dry. Cut the stems about 4 cm long.
Preheat the pan, pour in the vegetable oil, then add the butter for taste.
Reduce the heat, lay out the chopped arrows.
Salt a little so that the garlic starts juice. Season with Italian herbs and a mixture of ground peppers for spiciness.
Pour in soy sauce and let simmer for 5 minutes.

Pickled Arrows

Servings: 10 persons.
Calorie content of the dish: 24 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The pickling process makes garlic arrows less nutritious. This method of preparation preserves the useful properties of the product as much as possible. The stems are marinated, stored in food containers, sealed zip-lock bags in the refrigerator, or canned in glass jars. Pickled shoots are eaten as a tasty meal on their own or served as a side dish.

Ingredients:

garlic arrows - 500 g;
water - 500 ml;
vinegar - 50 ml;
spices - to taste;
sugar and salt - 25 g each.

Cooking method:

Wash the young garlic shoots thoroughly. Cut off the onion.
Cut the stems into portions, blanch for 3 minutes, then drain in a sieve.
Prepare clean jars, preferably sterilized.
Place spices tightly on the bottom, for example, currant or cherry leaves, horseradish.
Fill the jar to the top with chopped garlic cloves.
For the marinade, boil water, add vinegar, 25 grams of salt and sugar.
Fill with marinade and roll up jars or close with special lids for preservation.

pickled arrows

Preparation time: 10 minutes + 7 days + 14 days.
Servings: 10 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for pickled garlic arrows differs from pickled ones in the absence of vinegar and spices, as well as in cooking time. The product should naturally ferment. This will contribute to the standard spices: salt and sugar. Pickled shoots are served as an appetizer or as a side dish to a wide variety of dishes. Such dishes have a beneficial effect on digestion.

Ingredients:

garlic arrows - 1 kg;
water - 1.5 l;
sugar and salt - 100 g each.

Cooking method:

Rinse the garlic, put it in a colander. Cut with scissors into pieces 5-10 cm long.
Fill sterilized jars to the top with garlic stalks. You can put a little green dill.
Prepare the brine in a separate saucepan. Dissolve salt and sugar in cold water.
Pour brine over garlic. Put each on a plate or saucer and cover with a lid, preferably nylon, but too tight.
Leave at room temperature for a week.
The liquid from the jars will periodically flow out, from time to time it will need to be poured back into the jar.
After a week, drain the brine from the jars into a saucepan, bring to a boil and pour the garlic again. Close the lids and refrigerate for two weeks.

Korean style garlic arrows

Cooking time: 20 minutes.
Servings: 2 persons.
Calorie content of the dish: 89 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

The recipe for garlic arrows in Korean is spicy, spicy dish. Shoots cooked in Asian style, go well with meat, especially pork. Can be used as seasoning shop mix for Korean carrot or create a bouquet yourself. To the garlic base, you can add coriander, black pepper, cloves and sesame seeds.

Ingredients:

garlic arrows - 500 g;
vegetable oil - 50 ml;
hot pepper- 1 PC.;
soy sauce - 50 ml;
cloves - 8 pcs.;
sesame seeds - 2 tsp
coriander - 1 tsp;
rice vinegar - 1 tbsp. l.;
black peppercorns and sugar - 0.5 tsp each.

Cooking method:

Grind all dry spices in a mortar, add finely chopped hot peppers and rub again.
Heat a cauldron (frying pan), pour in the oil and heat well.
Pour the spices into the oil and fry lightly.
Add garlic stalks and sauté until soft.
Pour in the sauce and add the sugar, mix thoroughly until the stalks darken.
Then add vinegar, sesame seeds and simmer everything over low heat.

With carrots and onions

Cooking time: 20 minutes.
Servings: 2 persons.
Calorie content of the dish: 55 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Salad of garlic shoots with carrots and onions - this is a seasonal low calorie meal, which can be consumed without a twinge of conscience for dinner. The recipe is very simple, and the dish itself does not lose its taste after cooling. Other vegetables can be added to it, for example, bell pepper. This salad goes well with cereals, meat and egg dishes. It is able to replace a whole meal for people who follow the principles proper nutrition.

Ingredients:

garlic arrows - 500 g;
vegetable oil - 30 ml;
carrots - 1 pc.;
onion - 2 pcs.;
salt, pepper - to taste;
sesame - 1 tsp

Cooking method:

Clean vegetables. Cut the bulbs off the shoots.
Cut the stems into 4 cm segments, cut the onion into half rings, chop the carrots on a grater.
Fry the onion first until transparent, then add the carrots, fry lightly, then add the garlic.
Cover the container with a lid and simmer for a few minutes.
Add fire, salt and pepper.
Ready meal garnish with sesame seeds.

Paste of garlic arrows for the winter

Cooking time: 40 minutes.
Servings: 2 persons.
Calorie content of the dish: 70 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: European.
Difficulty of preparation: easy.

A variety of recipes for garlic preparations for the winter provide an opportunity to provide yourself and your family with a good antibacterial agent, a source of vitamins during hypovitaminosis. Garlic shoot paste is added to salads, soups, used as a spread on sandwiches, cooked delicious garlic oil, salo, italian sauce pesto. She is frozen in freezer or rolled up in jars and stored in a cool place.

Ingredients:

garlic arrows - 500 g;
sunflower oil - 2 tbsp. l.;
salt - 1 tsp

Cooking method:

Wash the shoots under running water, cut off the inflorescences.
Pass garlic greens through a meat grinder, chop with a blender or in any convenient way to a pasty state.
Pour sunflower or olive oil into the resulting mass.
Salt to taste, mix until smooth, the pasta is ready.

Appetizer of garlic arrows

Cooking time: 20 minutes.
Servings: 4 persons.
Calorie content of the dish: 105 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple snack mix paired with bread or crispbread makes for a great seasonal snack. Garlic shoots go well with boiled eggs, chopped scrambled eggs, hard cheese, butter or vegetable oil, lard. You can add your favorite spices and spices to the mixture to spice it up. To do spicy snack, add a few cloves of regular garlic and a little ground pepper.

Ingredients:

garlic arrows - 500 g;
chicken eggs - 4 pcs.;
hard cheese - 100 g;
sour cream - 100 ml;
salt, spices - to taste.

Cooking method:

Weld 4 chicken eggs then cut them into cubes.
Rinse the garlic shoots, dry, finely chop.
hard cheese grate.
Salt, add salt, spices to taste, season with sour cream and mix thoroughly.
Serve on a slice rye bread. The dish can be garnished with green onions.

Soup puree with garlic arrows

Cooking time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 67 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: European.
Difficulty of preparation: medium.

The original recipe for puree soup with garlic stalks will appeal to the most sophisticated guests and family members. It's easy to make with an immersion or regular blender, but how do you make puree soup without this equipment? You can get closer to the desired consistency with a potato masher. This recipe lean dishes, but instead vegetable broth meat is allowed.

Ingredients:

garlic arrows - 1 bunch;
vegetable broth - 1.5 l;
potatoes - 6 pcs.;
celery (stalks) - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 1 tbsp. l.;
salt, freshly ground pepper, bay leaf, parsley - to taste.

Cooking method:

Peel all vegetables, wash and dry.
Cut the potatoes into cubes, 2 cm each. Onions, celery and carrots into smaller cubes. Strip the stems from the bulb.
Heat up a saucepan, add vegetable oil and heat well. Fry onions, carrots, celery in it, add bay leaf.
Cook until the onion is translucent, add the sprouts and sauté all the vegetables for another three minutes.
Add potatoes to the frying, fill everything with broth, salt and pepper. When the soup boils, cover it with a lid, reduce the heat and simmer for about half an hour until the potatoes are ready.
Let the soup cool slightly and grind all the ingredients with a blender to a puree state.
The finished dish can be garnished with parsley leaves.

Video

How and what to cook from garlic arrows - recipes for delicious dishes

At the beginning of summer, winter garlic throws out high peduncles - garlic arrows, which must be broken off. But what to do with them next - everyone decides for himself. Someone considers them useless product, and someone is happy to cook seasonal delicacies from the arrows of garlic. Very often shooters are thrown away for the simple reason that they do not know how to find a use for them. They heard something, read somewhere, and maybe even tried it at a party, but the recipe was forgotten over time. Do not rush to throw away the arrows, you can cook a lot of healthy and tasty dishes from them. We offer you a selection interesting recipes, in which the main or additional ingredient as times and will garlic shooters.

Recipes dishes of garlic arrows

Omelet with garlic arrows

There are no proportions in the recipe. The omelet mixture is prepared in the same way as for regular omelette- 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 garlic arrows are poured with an omelette mixture, it is done small fire and under the lid, the omelet is brought to readiness. Can you do it in different options, for example - fry the arrows along with carrots or in tomato.

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.

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.

Chicken liver with garlic arrows

Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.

We cut the onion and bell pepper in half rings, garlic arrows - in small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Salt, put the bell pepper in the pan. After a couple of minutes, we send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can season the dish with sour cream - it will be even tastier. Don't forget what's being prepared chicken liver very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If the liver is overexposed, it will turn out dry and tough.

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 portioned pieces, sprinkle, sprinkle 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.

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.

Don't wait for the garlic cloves to get rough - In this form, they are no longer suitable for food. They will give off aroma, but they will taste fibrous, hard. Best time for collection - this 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 coarsen.

Reproduction of garlic occurs with the help of seeds. In the middle of the bulb, a peduncle is formed, resembling an arrow, where the grains ripen. At the very beginning, the tube is twisted into rings, but over time it straightens out. The inflorescence that appears at the top of the arrow looks like a ball. The inflorescence itself consists of small balls. The grains are inside these balls, and their shell is so thin that it resembles parchment. When the ripening time comes, the "parchment" cracks, and the seeds scatter around.

What to do with the garlic arrows that are left?

Break or leave

These buds are best removed immediately. This is what all seasoned gardeners do. As soon as the arrow appears, the inflorescence is cut off, otherwise all the forces that should have gone into the development of the cloves will go into the bud. The sooner this procedure is carried out, the better.

In what cases the arrow is left

You need to leave the arrows only on some plants. It is from them that it will be possible to determine when the garlic is ripe. As soon as the inflorescences begin to burst, you can dig the heads with cloves out of the ground.

Someone removes all the arrows and navigates by the calendar, but this method is not the most reliable. After all, the calendar cannot predict the weather, and the ripening period of the culture largely depends on it.

But if, nevertheless, the arrows were cut off, you should not be upset, since the garlic is quite tenacious.

Is it worth throwing arrows

Many people ask themselves: what to do with garlic arrows? They make very delicious food, and they can be cooked both separately and added to meat and cereals. They are salted and marinated, eaten raw, and some even manage to make jam from garlic arrows. So if the question arises of what to do with garlic arrows for the winter, then there are a lot of options. For those who love to cook, this is just a godsend.

But cooking isn't the only area where straws can be used. What else can you do with garlic arrows?

Pest control

Garlic arrows can be used in place of chemicals. It's all about the garlic essential oil. It is rich in phytoncides, which not only repel pests, but also kill pathogens. It is thanks to phytoncides that garlic has a specific smell and sharpness. What to do with garlic arrows? You can make excellent and aphids. Such a tool can also be prepared from tops, cloves, but arrows appear much earlier, and they are the same in terms of efficiency.

It is necessary to take a pound of arrows, finely chop and rub well until a homogeneous gruel is obtained. Transfer the resulting mixture to three-liter jar and pour water room temperature. Then the container is placed in a dark place for five days. The liquid is then filtered. After you need to prepare a solution by mixing ten liters of water, fifty grams of soap and sixty grams of infusion.

This infusion is used to spray various crops affected by pests. It is best to process the plants in the evening or on cloudy days. Spraying should be repeated approximately every four days. Often, insects disappear from such a remedy after the first treatment, but it is still advisable to play it safe. Another similar solution can be prepared from garlic leaves. You need to insist 150 grams in ten liters of water. By the way, this solution is also suitable for the prevention of late blight.

How to get rid of carrot flies

Bright garlic smell do not tolerate these pests. And this is another answer to the question of what to do with garlic arrows. You need to twist two hundred grams of arrows in a meat grinder, and grate fifty grams of soap. Pour all this with ten liters of water and wait until the soap is completely dissolved.

Immediately after this, you can spray the culture. This remedy can be used against apple stalk and caterpillars. The main thing is to spray the trees before the first color appears.

medicinal garlic

Both garlic cloves and arrows are widely used in traditional medicine. Of these, they make both rubbing and infusions against colds, as well as remedies for spines and warts. And this is not the whole list of what can be done with garlic arrows to maintain health.

You can also make fertilizer from these tubes. To do this, they are simply added to the compost.

How to cook

Garlic is widely used in cooking. What to do with garlic arrows? There are a lot of recipes. Arrows can be used like regular garlic cloves. But there are dishes that are prepared only with these tubes. Meals can be of varying complexity and with any number of ingredients.

simple omelette

Strict proportions are not indicated, it all depends on personal preferences. You just need to beat the eggs with milk or water. Salt must be added. The arrows need to be fried in oil, it is possible with the addition of pepper, after finely chopping them. Garlic is considered ready when the arrows turn dark green. At this stage, you need to pour eggs into the pan. Now you can reduce the heat, cover the dish with a lid and wait until fully cooked. This is the simplest option, but it can be supplemented various vegetables and spices.

Stewed tubules

There are very few ingredients in this dish, the arrows themselves, salt, tomato paste(juice) and vegetable oil.

You need to fry the arrows until cooked, then salt them and add the tomato. That's the whole recipe. Now the fire should be set to a minimum and wait until they are cooked. The finished dish is somewhat reminiscent of spicy mushrooms.

fried arrows

Same simple recipe as the previous ones. The tubes need to be washed and cut. Heat the oil well and put it into it immediately. Then the tubes will release the juice, and it is needed for stewing. But when all the juice has evaporated, the fire must be increased so that the arrows are well fried. It takes ten minutes to bring the dish to readiness. This dish is served as a side dish, it goes well with meat and fish.

Few people know what can be made from garlic arrows and more complex dishes.

Pumpkin puree soup

The main ingredient here is, of course, pumpkin, but it is on the arrows that the unusual and spicy taste viands. By the way, such a dish can be prepared immediately for two days, it does not lose its taste or useful properties.

We will need half a glass of fresh arrows, half a medium-sized pumpkin, about two liters of vegetable broth, leeks, a little olive oil, a couple of cloves of garlic, a couple of tablespoons of soy sauce, salt, pepper, spices.

First you need to stew the onion in vegetable oil, then send garlic and spices there. Finely chopped pumpkin and broth are sent next. After the liquid boils, reduce the heat and wait half an hour. It remains only to add soy sauce and grind the soup in a blender. The dish is decorated with finely chopped arrows before serving.

Meat dish

What can be done with garlic arrows also meat dishes, for many, too, will be a discovery. It is best to use beef here, exact proportions no, everyone prepares the amount of meat that he needs in a given situation. Still need garlic tubes, onion, soy sauce, some sugar, vegetable oil, pepper, sesame, and of course, you can not do without salt.

It is necessary to heat the oil well in a frying pan, and then put thinly sliced \u200b\u200bmeat there. Fry for a couple of minutes, and then reduce the heat, add water and simmer until the beef is soft. Perhaps the water will boil away, then it will need to be added.

When the meat becomes soft, put chopped onions and garlic arrows on top of the pieces. Fry for another five minutes. Again, you need to add water and simmer until the now arrows become soft. This will take five minutes. Then all the other ingredients get into the pan. Only a couple of minutes remain until the end of cooking.

And what is made of garlic shooters for the winter? Also a very common question.

Preparation for the winter

We're talking about a very interesting thread. It is easy to prepare, but quite multifunctional. In fact, this is a recipe for salting garlic arrows. This preparation can be added to borsch, and to soups, and to all kinds of sauces, and to meat dishes. With the addition of this dressing, you can make an excellent garlic butter for sandwiches. Just take the butter out of the refrigerator to soften it a little, and mix with the dressing using a blender.

And if you twist the fat through a meat grinder and add such a garlic to it, you get an excellent sandwich putty. One of the main nuances when preparing such a dressing is that the arrows must be young. Over time, they dry out and become fibrous.

So how do you make garlic chives paste?

It will take half a kilo of the arrows themselves, a teaspoon of salt and two tablespoons of vegetable oil.

Arrows should be washed well and laid out on a paper towel or cutting board to dry them out a bit. Be sure to cut the inflorescences and cut the tubules themselves. It is not worth chopping very finely, then grind them anyway.

Now the arrows are sent to the blender and crushed to a crumb state. As an option - twist in a meat grinder. Now it's up to the little things. Add vegetable oil and salt. It is worth remembering that, as with any other winter preparations, iodized salt doesn't fit here. Only rock kitchen salt. It remains to mix everything well.

And you can decompose the dressing into bags or vessels and send it to the freezer. Here everyone chooses the most convenient option for themselves. As it turned out, garlic arrows can be used not only in cooking, but also in the household. These feathers are so versatile.

garlic arrows very often deprived of the attention of hostesses. And completely in vain, because from a gastronomic point of view garlic arrows they look very attractive - they can be fried, frozen, canned as a seasoning or salad.

Note that the dishes are not only tasty, but also healthy: green "pipes" are rich in vitamins B and PP, contain a lot of ascorbic and salicylic acid, and also literally exude phytoncides - substances with powerful antibacterial properties. Young tubes of garlic boast a large amount of iodine, phosphorus and calcium.

Introducing 2 the best way blanks garlic arrows !

Korean garlic arrows

Product set:

Apple cider vinegar - can be replaced with table or wine (1 teaspoon)
Garlic arrows (3 bunches)
Bay leaves (3 pieces)
Sugar (1/2 teaspoon)
Garlic (3 cloves)
Spices for Korean carrots: paprika + chili + coriander (15 grams)
Soy sauce or salt (to be added to taste)

How to pickle garlic arrows

Wash and cut garlic arrows : you should get sticks of 5-7 centimeters. Fry them for olive oil until softened.
Sprinkle the arrows with sugar and Korean seasoning. Add vinegar (both 6% and 9% will work) and crushed bay leaves.
Now the dish should be salted (if desired, you can use spicy soy sauce). Mix well.
Heat the salad over moderate heat. It is necessary to ensure that the mass thickens, stir occasionally during the process.
Take the dishes off the stove. Enter the garlic crushed in the press and mix again.
Hot pickled garlic arrows it is recommended to ram into small jars - half-liter and liter. Each should put 3 clove buds, or throw a few peas allspice(Don't forget about pre-sterilization!). A day later, rolled jars can be sent to the cellar.

Paste of garlic arrows

Product set:

Arrows of garlic (250 grams)
Salt and pepper (added to taste)
Nuclei walnuts(100 grams)
Fresh lemon juice (about 40 ml)
Fresh parsley and dill (1 medium bunch)
Olive or sunflower oil(30 milliliters)
Lemon zest (from 1 half fruit)

How to make garlic arrowroot paste

garlic arrows cut in the same way as in the previous recipe. After them, chop the washed and dried greens - parsley + dill.
Crumble the zest fine grater(try not to touch the bitter white layer of citrus).
Load the prepared garlic, grated zest, chopped herbs and peeled nuts into the blender bowl. Pour in the juice squeezed from half a lemon, and with it - vegetable oil. Lightly salt and pepper (a little later the amount of salt and spices can be adjusted).
Pound the mixture until a homogeneous consistency is obtained. Ready-made pasta can be consumed immediately - it is very good as a spread for cakes, fresh or toasted bread.
Well, to save for the winter, garlic paste from arrows put in an airtight container, tightly cork with a lid and put in the freezer.

Enjoy your meal!