What can be made from onion pipes. Cooking garlic arrows: recipes, frozen, fried

My bow has lost its arrow.. And today I’ll start preparing it and treat it to my family and friends.. I make this preparation every year.. Maybe someone will like it.?
We cut off the arrows while they are young and juicy... And I prepare this appetizer... You could say... adjika from onions..
I cut the arrows into small pieces, put them in a frying pan with vegetable oil, add a little water and simmer it all... until the onion becomes soft... add tomato paste.. pass the garlic through a garlic press, to taste.. be sure to have greens.. parsley, dill, basil. When everything becomes soft, add red hot pepper..(ready from the package)..it’s not for everyone..you can add a little bit, or you can add more...We put everything in jars and close the lid..It doesn’t last long for me..everyone eats it..And I also I freeze this paste.. I place the paste in small ice trays... And I use it when I need it..

2. Second recipe..

Bow arrows.. vegetable oil..paprika..seasonings to taste..tomato paste..2 cloves of garlic..
Preparation
Cut the onion arrows into pieces 6-7 cm long, place in a frying pan with vegetable oil, add a little water and simmer until tender. During the stewing process, salt the arrows, season with paprika, pass the garlic through a press, and season with your favorite seasonings.
At the end add tomato paste, mix well, simmer for a couple more minutes.
Bon appetit

Fried arrows garlic Extremely simple food. And at the same time very tasty. Good as a separate dish, or as a side dish or part of it.

Garlic arrows
Butter for frying

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.

Place chopped garlic arrows into hot oil.

Salt them and fry until soft.

Actually, that's all. Goes very well as a light side dish to anything. Or how enough is enough independent dish. IN in this case used as an addition to omelette for breakfast.

Recipe 2: fried garlic arrows for the winter

2-3 bunches of garlic arrows,
2-3 cloves of garlic,
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 arrows into pieces and fry them, stirring, in a frying pan with heated vegetable oil until soft. Add crushed sugar to them Bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mixture thickens. Turn off the heat, cool, add the garlic passed through a press. Divide the prepared mixture into jars, close the lids tightly 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 centimeters long.

Heat vegetable oil in a frying pan, or it is better to use butter (the taste will be more delicate).
Add the arrows and simmer for 3-5 minutes until soft. They will change color slightly and the aroma will become brighter.

Then add chopped dill.

In a separate container, beat the eggs with salt with a fork and pour in the garlic arrows.
Fry the eggs until done.

And now our dish is ready!

Recipe 4: Garlic arrows fried in teriyaki sauce

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

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

They're always twisted like this. Cut off the arrows top part(top of the head).

And cut the arrows into pieces, just don’t cut them into long pieces, it will be uncomfortable to eat.
The result was a whole bowl of fragrant garlic arrows.

Place our arrows in 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 served fried arrows with salmon steak. Delicious!

Recipe 5: Garlic arrows fried 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 the garlic arrows and cut into small pieces.

Place 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 have lunch with an 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 the tomato paste needs to be mixed with sour cream.

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

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

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

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

garlic arrows (as much as you have), but preferably at least half a kilo;
2-3 raw eggs;
tomato (these are tomatoes minced with garlic and salt and boiled, usually rolled up for the winter for borscht, a type of thick tomato juice), either ketchup or adjika - to taste, about 1/3 cup, you can do without it at all, but it tastes better with tomato;
butter or vegetable oil (2-3 tablespoons);
salt (if with tomato, then without salt), ground black pepper.

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

3. Heat the oil in a cauldron or frying pan, put our arrows there and fry for two minutes.
4. Beat the eggs with a fork with a pinch of salt and pour in the garlic arrows, mix.
5. Pour the tomato/ketchup/adjika into the pan and stir again. If there is no tomato, then add salt. And we'll pepper it.
6. Cover with a lid and simmer for 5 minutes.

Mmm... Bon appetit! 🙂

The beneficial properties of garlic and its shoots have long been known. Eating the shoots of this plant improves digestion, normalizes blood pressure, blood condition, and helps prevent viral diseases. In cooking, there are many recipes for dishes made from garlic arrows; they are served in fried, prepare paste for sandwiches, add to soups, salads, and preserve for the winter.

How to cook garlic arrows

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

Arrow dishes

IN oriental cuisine The arrows are lightly fried in a wok pan. The process lasts only a few minutes to preserve the beneficial properties of the plant. Europeans use garlic shoots to prepare sauces based on cheeses, vegetable oils with the addition of spices and lemon juice. Young sprouts are eaten fresh, used as a sandwich filling or as a stand-alone delicious side dish To meat dishes.

How to close for the winter

Cold weather provokes the development of colds in humans. As a preventative measure, use garlic shoots, properly prepared in the summer. The beneficial properties of any food product are preserved with minimal heat treatment. So, how to seal garlic for the winter to ensure you have a reliable source of vitamins? The shoots are dried, the arrows are frozen in the freezer, pickled or rolled into jars.

Recipes for cooking garlic arrows

There are many recipes that explain how to cook garlic arrows. Thanks to step by step instructions With the photo below, you can master the one you like. Before preparing each dish, you need to cut off the buds from the shoots, that is, get rid of the onion on top. Inside it there are hard seeds that are difficult to bite through; they can disrupt the consistency and taste qualities dishes.

Fried

Cooking time: 15 minutes.
Number of 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 for meats, cheeses or egg dishes. Fried garlic sprouts taste like mushrooms. The stems go well with soy, tomato sauce, mustard, tomato juice. Many Asian dishes are spicy in taste. This recipe is no exception; in addition to the natural pungency of garlic, a mixture of ground peppers is added to it. It is not recommended to prepare a side dish of fried garlic stalks for future use; 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 pepper - to taste.

Cooking method:

Strip the green shoots, wash and dry well. Cut the stems to about 4 cm long.
Heat a frying pan, add vegetable oil, then add butter for taste.
Reduce heat, add chopped arrows.
Add a little salt so that the garlic releases its juice. Season Italian herbs and a mixture of ground peppers for piquancy.
Pour in soy sauce and leave to simmer for 5 minutes.

Pickled arrows

Number of 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 marinating process makes garlic arrows less caloric. This cooking method preserves the beneficial properties of the product as much as possible. The stems are poured with marinade, stored in food containers, tight ziplock bags in the refrigerator, or canned in glass jars. Pickled shoots are eaten as a tasty independent dish 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:

Rinse young garlic shoots thoroughly. Cut off the onion.
Cut the stems into portions, blanch for 3 minutes, then drain into a sieve.
Prepare clean jars, it is advisable to sterilize them.
Place spices, for example, currants or cherry leaves, horseradish.
Fill the jar to the top with chopped garlic arrows.
For the marinade, boil water, add vinegar, 25 grams of salt and sugar.
Pour marinade and roll up the jars or close with special lids for preservation.

Pickled arrows

Preparation time: 10 minutes + 7 days + 14 days.
Number of 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 the cooking time. The product must naturally ferment. Standard spices will contribute to this: salt and sugar. Pickled shoots are served as an appetizer or as a side dish for 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 and drain in a colander. Cut with scissors into pieces 5-10 cm long.
Fill sterilized jars to the top with garlic stalks. You can add a little dill.
Prepare the brine in a separate pan. Dissolve salt and sugar in cold water.
Pour the brine over the garlic. Place each on a plate or saucer and cover with a lid, preferably a nylon one, but too tight.
Leave at room temperature for a week.
The liquid from the jars will periodically leak out, and 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 in the garlic again. Cover with lids and refrigerate for two weeks.

Korean garlic arrows

Cooking time: 20 minutes.
Number of 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. You can use a store-bought seasoning mixture as a seasoning. Korean carrots or create a bouquet yourself. 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 the dry spices in a mortar, add finely chopped hot peppers and grind again.
Heat a cauldron (frying pan), pour in oil and heat well.
Add the spices to the oil and fry lightly.
Add the garlic stalks and cook until soft.
Pour in the sauce and add sugar, stir thoroughly until the stems darken.
Then add vinegar, sesame seeds and simmer everything over low heat.

With carrots and onions

Cooking time: 20 minutes.
Number of 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 seasonal low calorie dish, which can be consumed for dinner without a twinge of conscience. The recipe is very simple, and the dish itself does not lose its taste after cooling. You can add other vegetables to it, e.g. bell pepper. This salad goes well with cereals, meat and egg dishes. It can replace an entire meal for people who follow the principles proper nutrition.

Ingredients:

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

Cooking method:

Peel the vegetables. Cut off the bulbs from the shoots.
Cut the stems into 4 cm pieces, cut the onion into half rings, and grate the carrots.
First fry the onion until transparent, then add the carrots, fry lightly, then add the garlic.
Cover the container with a lid and simmer for several minutes.
Turn up the heat, add salt and pepper.
Ready dish garnish with sesame seeds.

Garlic paste for the winter

Cooking time: 40 minutes.
Number of 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 and a source of vitamins during the period of hypovitaminosis. Paste from garlic shoots is added to salads, soups, used as a spread on sandwiches, delicious garlic butter, lard are prepared, italian sauce pesto. She is frozen in freezer or roll into jars and store 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 and cut off the inflorescences.
Pass the garlic greens through a meat grinder, grind with a blender or in any convenient way to a paste.
Pour sunflower or olive oil into the resulting mass.
Add salt to taste, stir until smooth, the pasta is ready.

Garlic arrow appetizer

Cooking time: 20 minutes.
Number of 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 crispbreads makes a great seasonal snack. Garlic shoots go well with boiled eggs, chopped omelet, hard cheese, butter or vegetable oil, and lard. You can add your favorite spices and herbs to the mixture to give it a piquant flavor. 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:

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

Creamy soup 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 creamy soup with garlic stalks will appeal to the most sophisticated guests and family members. It's easy to prepare if you have an immersion or regular blender, but how to make creamy soup without this equipment? You can get closer to the desired consistency using a potato masher. This recipe is lean, but you can use meat broth instead of vegetable broth.

Ingredients:

garlic arrows – 1 bunch;
vegetable broth – 1.5 l;
potatoes – 6 pcs.;
celery (stems) – 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, rinse and dry.
Cut the potatoes into cubes, 2 cm sides each. Onions, celery and carrots - more small cubes. Strip the stems from the bulb.
Heat a pan, pour in vegetable oil and heat well. Fry onions, carrots, celery in it, add bay leaf.
Cook until the onions are translucent, add the sprouts and fry all the vegetables for a further three minutes.
Add potatoes to the frying, pour broth over everything, 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 tender.
Let the soup cool slightly and puree all the ingredients in a blender.
The finished dish can be decorated with parsley leaves.

Video

Let me bring to your attention a simple and quite original dish, which is very easy to prepare. This is perfect summer snack, and you can only cook it in the summer. Although in our family we make summer preparations and freeze them in the freezer, this caviar is reminiscent of summer.

Products for caviar from garlic and onion arrows

1 kg of onion and garlic arrows,
1 glass of tomato juice or paste in the appropriate ratio (I would put three tablespoons).
Dill, salt to taste, vegetable oil for frying.

Step-by-step recipe for making caviar from garlic and onion arrows

A lot can be written about the beneficial properties of garlic and onions. It contains a sufficient amount of vitamin C, B vitamins and beta-carotene, potassium, sodium, sulfur, chlorine and many more substances, and great amount carbohydrates, organic acids, dietary fiber and water, make it generally an invaluable product. If consider low calorie content of this product, which is 29.7 kcal per hundred grams, then it can be considered a dietary product.

Garlic arrows, just like bow arrows in their own way beneficial properties are no different from the bulbs themselves, so by consuming such a product, saturation of the body with all vitamins is guaranteed.

Some people, however, are concerned caviar ingredients. In truth, gardeners mercilessly remove onion and garlic arrows from their beds, finding no further use for them. It turns out that it is nutritious and healthy, although you need to take young arrows. This is quite easy to check, if you try to break the stem of an arrow and it breaks easily, then this perfect ingredient to prepare our dish. Old, rough and yellowed arrows are not suitable for this task, as they are stiff and will not cook properly.

Note. The arrows at the end have unopened “umbrellas”; they also need to be cut and added to the caviar; to be honest, for some this is even favorite treat. Taste This appetizer is reminiscent of mushrooms or even chicken with mushrooms. The divine taste will surely appeal to many. And there is no need to be afraid of the rich aroma of garlic; during the frying process, it will evaporate on its own and those who did not participate in the preparation of such a dish will not even understand what it was prepared from.