I didn’t even know that it was possible to cook something from garlic arrows until my mother went to visit and tried this wonderful dish. dig around the Internet.
Garlic sprouts stewed with tomatoes and onions
Make garlic arioli for dipping vegetables. Add some of your favorites Italian sauces from pasta. Spoon a little into soup recipes. Substitute butter for baked potatoes. Put some on your ears to deter vampires. I enjoy multitasking my cooking as much as possible and this is where meal planning can really help. If you know you'll need sautéed garlic for your Friday meal and roast chicken on Wednesday, why not toss the garlic with the chicken so you don't have to reheat the oven?
Ingredients:
Garlic arrows.
Onion.
. Tomatoes.
. Salt.
We cut onion thin quarter-rings. Fry the onion in vegetable oil or a mixture of butter and vegetable oils. Fry until light golden brown. At this time, cut the tomatoes and garlic arrows. We cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the pan. When the garlic arrows change color and become soft, turn off the fire. As a matter of fact, everything is ready. Very well stewed garlic arrows are suitable for boiled potatoes or to mashed potatoes. Another option when you want very light food - then stewed arrows garlic is the best.
Pickled garlic cloves
This is especially useful in the summer on those hot days. Start by removing any loose layers of skin from the entire head of garlic. Take your time, you don't want the studs to break off. You can toss up the part you cut off and reserve the rest of the head.
If you're only roasting one or two garlic heads, tear off one or two sheets of aluminum foil large enough to wrap around the entire head of garlic. If you are roasting multiple cloves of garlic, place the heads on their sides on a small roast or baking dish large enough to accommodate the number of cloves you are toasting.
Garlic arrows in tomato paste
Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic
Cooking
Cut garlic arrows into slices 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, salt the arrows, season with paprika, pass the garlic through a press, season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for a couple more minutes.
Moisten 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 some rubik or lemon peel. The number of options is huge.
If you are using aluminum foil, wrap the head of garlic tightly in the foil and place directly on top of the cabinet. This works great if you're scorching some other ingredient because the garlic takes up very little space. You can even use this method when shooting barbecues to grill vegetables or steaks or chicken.
Salad of garlic arrows with egg
Ingredients:
garlic arrows
Tomatoes
- vegetable oil
I am chicken eggs
Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and after that add a little water and simmer. You need to add about a couple of soup spoons of water. Simmer until garlic arrows get olive color. After that, you need to salt, add spices. Mix. Tomatoes should be washed, slightly dried and cut into cubes, which are shifted to the arrows. After that, you need to simmer for another five minutes. After that, beat in the eggs and mix gently. The dish is ready!
If they are not softened enough, just put them back in the oven for another 5-10 minutes. Regardless of which method you use to sauté the garlic, let them cool after you remove them from the oven before roasting. When they are cool enough to handle, unroll with aluminum foil or remove from the pan and squeeze the garlic from the bottom of each clove with your fingers.
Yes, it's a bit messy, but please try not to consume too much garlic while squeezing. The aroma from roasted garlic is so intoxicating that you will have to use all your willpower to make sure you don't eat too much. If you're roasting garlic for the food you're cooking that day, use what you need and store the rest in an airtight container in the refrigerator for up to two weeks. If you don't have a recipe calling for sautéed garlic later this week, try substituting any recipe that calls for garlic, or simply slicing 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), half liter jars scald with boiling water. Put the arrows in jars, pour marinade and sterilize for 20-30 minutes (I do it in the oven on low heat)
It's a simple method of cooking, and if you're doing it while sautéing something else, it doesn't really add much time or effort to what you're cooking, but it does make a big difference. Sweating should be something we do when we exercise. What in the world does this have to do with cooking?
In fact, there are several parallels. When a person begins to express himself, and the body temperature begins to rise, we sweat. Sweating is our body's defense against overheating. In the same way, when we put a few cubes of vegetables in a pot with a small amount oil and begin to cook them, moisture rises on 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 bulb
* Salt, favorite spices
Saute coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm long and put them on the vegetables. Fry for 5 minutes, stirring. Add coarsely chopped tomato and sauté a little. Salt, season with spices. Sprinkle with herbs when serving.
Garlic arrows with dill
Pot is like the goal is to cook small, uniform pieces of food in an open pan in a small amount of fat. The difference between the two methods is the temperature. Saute should be done on average high to high temperature, and the goal is to cook quickly while browning the food. Although sauté can produce ready meal, sweat is almost always a preliminary step in a longer cooking method.
Because in a sweat, you don't want food to be brown, and we all know that golden brown means great taste. So what is sweating if it's just a preliminary step? Is it really necessary? In my opinion, the answer is "Yes".
Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. Sesame seed - 1 tsp
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangneom. Mix thoroughly. We are waiting for the dish to cool down and serve it on the table.
When cooking, we take time to sweat the flavor - onions, carrots, celery, garlic, shallots, etc. - before adding other ingredients to start building flavors. Most flavors are quite crunchy when raw. This results in strong cell walls.
Sweating helps to remove moisture from aromatic compounds and weaken and soften cell walls. Once the aromatics are translucent, which is easiest to see in an onion, you can add more ingredients and continue with the recipe knowing you've given the flavors a head start in cooking and extracting the flavors.
Frozen arrows for the winter.
We cut into pieces 1-1.5 cm long, lay out in portions in plastic bags, tie. First, the packages are cooled for 2-3 hours in the refrigerator, then placed in freezer. In winter, you can stew as well as fresh.
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-made garlic arrows are poured with an omelet mixture, a small fire is made and, under the lid, the omelet is brought to readiness. Can you do it in different options, for example - fry arrows together with carrots or in tomato.
Dice or chop the onion, carrot and celery to about 1/4 inch. The more uniform your pieces are, the more evenly they will cook, so slicing food is preferable to chopping. Heat the saucepan over medium low heat until tender.
Add a small amount of oil to the pan and roll up the coat. Let the oils sit for a few seconds. Add the diced vegetables to the pot along with a healthy pinch of salt. The salt will help draw the water out of the vegetables. Adjust the heat so you can hear a gentle hiss. You shouldn't hear loud hisses or pops, if you do, turn off the heat to maintain a soft hiss.
Braised garlic arrows
In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft - salt to taste and pour tomato juice. We make a small fire, simmer under the lid until cooked. To taste, ready-made arrows are very reminiscent of spicy mushrooms.
In Korean: what to cook from the arrows of garlic
A chef friend of mine once described a good cook as "one who can cook great dish with multiple ingredients. This dish is a great starter because it only has a few ingredients, but they need to be chosen and cooked carefully to make it work. When you sauté garlic in oil, make sure you feel good, it's one of the greatest flavors in cooking and you'll never forget.
Let's take a closer look at the ingredients. Pasta - The best pasta for this recipe it is either dry factory made spaghetti or very thin spaghettini because it is able to stand up and not be overpowered butter sauce. Fresh homemade egg-based pasta will be processed and absorb too much sauce.
Fried garlic arrows
Again, the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. Can be served as a side dish for meat and fish.
Figure about 4 ounces of dry pasta per person, in other words, a 1 pound bag should yield 4 servings. Use plenty of water so it doesn't stick together. Add ok. 1 tablespoon sea salt per pound of pasta. This will bring out the flavor of the pasta. When water returns to a boil, add pasta.
Basic principles for preparing garlic arrows
Don't break the pasta to fit the pot, use a spoon to bend it as it cooks. Stir the pasta often to prevent sticking. One pound of spaghetti takes approx. Once the paste is done, pour it into a colander. Let the fragrance pasta stands 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 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.
Adding cheese - if the recipe calls for grated cheese, add it before the roll and add an extra to the table. Since we don't add salt to this recipe, it's vital to add it to the water when we cook the pasta. Extra virgin olive oil, on the other hand, comes from 2nd or 3rd pressing with maximum content oleic acid 4%. Which oil you use depends on what you like and how deep your pockets are.
There are basically three types of garlic and the one you use will depend on taste and availability. American garlic, which is white-skinned and has the strongest flavor. Italian garlic that is lilac in color and milder flavored.
Garlic arrows with pork ribs
Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.
Cut the ribs into portions, salt, sprinkle lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.
Pickled garlic arrows
Elephant garlic, which is huge and has the mildest taste of the three. When choosing, look for firm heads with dry skins that feel heavy for size. Stay away from any that are shriveled, brittle, yellowing, or end up in a jar already cut.
Parsley. Is there a difference in taste? I like to cook with leafy parsley and use curly leaves to decorate my plates. And in most recipes, fresh is better than dried. Black Pepper - Comes from black pepper that is slightly unripe and dried until they shrivel. The best black peppers know to be Tellisher and Lampong and have a spicy hot yet sweet flavor. Please note that as soon as you grind the pepper, it will quickly lose its flavor.
Korean salad of garlic arrows
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrot, 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, lavrushka, seasoning for Korean carrots pour in the vinegar. Salt or add soy sauce. Be sure to try not to oversalt! Warm up the salad, make a small fire and wait until the sauce thickens. Cool, add the garlic, passed through the garlic. The salad needs to be infused, so make it ahead of time. It is perfect for young potatoes and meat, and as a snack it will also be good.
You will find several variations of this lamb recipe recipe in Mediterranean countries. The good news is that with respect to festive dishes this is probably one of the easiest and fastest ways : the whole recipe only requires 5 ingredients and less than 15 minutes of preparation!
Ingredients for French Easter Lamb Recipe
Now you can certainly tighten it up a bit, but the basics of eating are very simple. And if you're not crazy about eating meat on the bone, why not try an exotic Easter?
- Leg of lamb, recommended bone Garlic Pepper Olive oil.
- Fresh rosemary Dried herbs "Provence".
Don't wait for the garlic cloves to get rough - in this form they are no longer suitable for food. They will give off aroma, but they will taste fibrous, hard. Best time for collection - this is when they are medium in thickness, dark green in color with a thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarsen.
If your butcher hasn't done this, remove most of the white tough skin that may be on the leg of lamb. Just make a small cut, pull with your fingers, and cut parallel to the meat as you pull. Cut your garlic into small juliennes about 5mm x 5mm.
Do this evenly in all deep parts of the meat. Put the leg of the lamb in large oven and add some olive oil and sprinkle generously with pepper and optionally 'herbs de Provence' on each part of the roast. With oil, all the peppers and herbs will stick to the meat creating a kind of crust.
very unusual and tasty dish can be prepared from garlic arrows. The taste of fried garlic arrows is not garlic at all, but is somewhat reminiscent of Korean salads, in particular the fern. I advise you to try it too!
Ingredients:
- 400-500 gr. fresh shooters garlic;
- potatoes - 1 kg .;
- onion - 1-2 heads;
- mayonnaise - 3 tablespoons;
- sour cream - 3 tablespoons;
- cheese - 100 gr.;
- salt, seasonings and herbs to taste;
- sunflower oil.
Cooking:
Wash the garlic arrows, remove the thin tails, cut into pieces, about 5 cm each. Fry in oil until tender, stirring occasionally. Ready garlic arrows will become swamp green.
While the garlic is roasting, prepare the potatoes. You can just boil the potatoes and mash them, but we will bake them in the oven.
We clean the potatoes, wash them, cut them with a curly knife into thin plates, about 3-4 mm thick. Onion cut into cubes, mix with potatoes, add salt and seasonings. We spread the potatoes on a greased baking sheet, grease everything with sauce. The sauce is prepared as follows: sour cream and mayonnaise in equal proportions are mixed. Sprinkle potatoes with grated cheese. We put the baking sheet in a preheated oven and bake for about 50-60 minutes at a temperature of 160-180 degrees.
Arrange baked potatoes and fried garlic arrows on plates.
Bon appetit!
Garlic sticks (arrows)
1 liter of water, 1.5 table. spoons of salt, 1 table. a spoonful of sugar, 100 grams of vinegar, 100 grams vegetable oil. The brine will boil, throw arrows into it, you can cut them into 5-8 cm. After 5-7 minutes of boiling, you can roll them into jars.
Don't throw away the garlic arrows!
You noticed that the garlic has already released the arrow. If it is not broken off, then a full-fledged head will not grow, the plant will give all its strength to the maturation of bulbs. Well, it's been removed. And what to do with them - throw them away? In no case!
Firstly, juicy garlic arrows can be used to make salads, add to meat and first courses. They can be marinated in jars in the same way as the heads. Or just wash, chop finely and put in the freezer, and add to various dishes in winter.
Casserole. 1 bunch of garlic arrows, 2 eggs, 2 table. spoons of soy sauce, 2 table. spoons of lemon juice or 1 table. spoon table vinegar, 3-4 table. tablespoons of vegetable oil for frying Cut the arrows into pieces and, stirring, fry them a little in vegetable oil, pour over the beaten egg. Add lemon juice, soy sauce (you can salt).
Salad. Very good for preventing colds and flu. 1-2 cloves of garlic very finely chopped, mixed with grated apple and 1/2 teaspoon of honey.
Marinated garlic stalks. Wash the arrows and cut into pieces (about 5-6 cm long). Blanch 1 min. in boiling water, put tightly in sterilized jars and pour boiling filling. Then roll up. Prepare the filling according to the recipe: dissolve 50 g of salt, 50 g of sugar in 1 liter of water, boil for 2 minutes, then remove from heat, add 100 g of 9% table vinegar. You can add a small amount of spicy greens to jars with arrows.
Arrows of garlic marinated in redcurrant juice. You will need: garlic arrows - 2 kg, red currants - 500 g, water - 700 g, dill (umbrellas) - 3 pcs., granulated sugar - 100 g, salt - 50 g. boiling water for 1 minute, put in a prepared container. Pour red currant berries with boiling water and boil for 3 minutes. Rub through a sieve, pour strained broth, add granulated sugar and salt, bring to a boil. Boiling solution pour garlic arrows with dill. Roll up the jars and, turning the lid down, put on a cloth to cool. Store at room temperature.
Secondly, garlic arrows can be used in the country instead of pesticides. The sharpness and originality of the smell of garlic are due to the presence of essential oil, which contains phytoncides that kill pathogens of many diseases and repel pests. Usually, full-fledged heads or tops are used for these purposes, but garlic shooters “ripen up” much earlier!
500 g of garlic arrows are finely chopped, ground in a mortar, put in a 3-liter jar, poured with water room temperature and insist in a dark place for 5 days. Then the infusion is filtered and diluted: 60 g of garlic infusion and 50 g of soap are taken for 10 liters of water. Sprayed in the evening or in cloudy weather, plants affected by aphids and spider mites, thrips. And it can be cabbage, tomatoes, grapes, etc. The second spraying - in 3-5 days. The spider mite disappears after the first or second watering, depending on the degree of infection. You can use dry garlic leaves: 100-150 g of leaves are infused in 10 liters of water. Treated against aphids and spider mites.
The strong garlic smell is good at repelling the carrot fly, which needs to be fought almost all summer. First, you can use the arrows of garlic for this, and then the tops, which are usually thrown away after pruning. The infusion can be prepared as follows: 200 g of arrows are scrolled through a meat grinder, poured with 10 liters of water, 50 g of grated soap are added, filtered (after the soap has dissolved).
Anna Kasyanova.
Garlic arrows for the winter: recipes for blanks
Tomato-garlic seasoning
Products are taken by eye, very easy to prepare, stored in the refrigerator.
Ingredients:
- arrows of garlic;
- a little tomato sauce or pasta.
How to cook garlic arrows:
Rinse the arrows from dirt and dust, pass through a meat grinder. Mix the garlic mass in a bowl and tomato seasoning(add enough of it so that the mixture is not very liquid in the end). Then spread the seasoning from the garlic arrows into sterile jars, close the lids and refrigerate.
Dill-garlic seasoning
It's great to add it to first courses, especially borscht.
Ingredients:
dill leaves;
- salt;
- Sterile polyethylene lids and jars.
How to cook:
Scroll the arrows of garlic and dill through a meat grinder, mix with salt and arrange in jars. Sprinkle salt on top, close the seasoning and put it in the refrigerator for storage.
Garlic arrows with vegeta
Ingredients:
- arrows of garlic - 700 g;
- mixed greens - 300 g (prepare, for example, thyme and parsley, basil and dill);
- vegeta - 6 tbsp. spoons.
How to cook:
Grind the greens and arrows of garlic (naturally, everything should be clean and dry) through a meat grinder or blender.
Mix in a cup green mass with vegeta, transfer to jars, lightly tamping the mixture. Store in the refrigerator, but you can freeze if desired.
Advice: garlic arrows with vegeta can be added to any dish, and the one that is stored in jars is very good to coat pieces of meat for baking.
By the way, seasoning can be prepared not only from garlic arrows, but also from the leaves of this amazing plant.
pickled garlic leaves
Ingredients:
- young leaves of garlic;
- water - 1 liter;
- salt - 5 teaspoons;
- vinegar - 2.5 cups;
- sugar - 2 tbsp. spoons.
How to prepare:
Rinse garlic leaves from dust, cut into large pieces, dip in boiling water for 2 minutes and then pour over ice water. When the water drains well from the leaves, arrange them in jars and prepare the marinade.
Stir salt and sugar in water, boil the mixture, pour in the vinegar and immediately pour the marinade over the garlic leaves. Cover the jars with lids, sterilize for 5 minutes, and then roll up.
Now you know how to cook garlic arrows and I hope you find the recipes useful. If I find anything new, I'll be sure to let you know. I think that anyone who has tried such a country snack at least once will never refuse it. Marinated arrows can be served as a side dish for meat, and with fresh ones, cook an omelet.
Yes, and one more thought - you can scroll the garlic arrows through a meat grinder or chop in a blender and combine with softened butter, it will turn out fragrant and just awesome, especially for boiled young potatoes, butter.
Fried arrows garlic- it is not only tasty, but also a healthy side dish. There are no less vitamins in garlic arrows than in its roots and leaves. They taste like green beans, only unlike it, they have a garlic aroma.
Fried garlic cloves. Photo
Below are other recipes for fried garlic arrows. Fried garlic arrows with sausage are very tasty.
Ingredients:
- Garlic arrows - 100 gr.,
- Smoked sausage - 80-100 gr.,
- Carrots - 1 pc.,
- Onion - half head
- Dill - a couple of branches,
- Ground black pepper,
- Salt,
- Refined sunflower oil.
Fried garlic arrows with sausage - recipe
For washed garlic arrows, cut off the bud with the flower. Cut them into strips 3-4 cm long. Cut the smoked into cubes. Peel onions and carrots. Grate the carrot on a fine grater.
Onion cut into cubes. Wash and finely chop the dill. Heat sunflower oil in a frying pan. Put garlic arrows with onions and carrots in the pan. Sprinkle vegetables with salt and black pepper. Stirring, fry them for 5-7 minutes.
After that, add sausage and dill to them. Stir. Uncovered, fry the dish for about 5 more minutes.
Become soft and tender fried garlic arrows with sour cream.
Ingredients:
- Garlic arrows - 200 gr.,
- Sour cream - 1 glass,
- Carrots - 1 pc.,
- Onion - 1 pc.,
- Salt,
- Ground black pepper,
- Vegetable oil.
Fried garlic arrows with sour cream - recipe
Wash the garlic cloves under running water. After removing the inflorescence, cut them into pieces 4-5 cm long. Cut the onion into cubes, and rub the carrots on the smallest grater.
Arrows of garlic, onions and carrots put in a saucepan with hot oil. Salt them and season with black pepper. Simmer vegetables over medium heat for 5-7 minutes. After that, fill them with sour cream. Cover and simmer for another 7-9 minutes.
For lovers spicy dishes and appetizers are sure to please Korean style fried garlic cloves.
Ingredients:
- Carrots - 2 pcs.,
- Arrows of garlic - 200 gr.,
- Spices for Korean carrots - at the tip of a teaspoon,
- Salt - 0.5 tsp,
- Vinegar - 1 tbsp. spoon,
- Sugar - 0.5 tsp,
- Vegetable oil.
Fried garlic arrows in Korean - recipe
Rinse the garlic cloves. Cut them into 3-4 cm cubes. Chop the carrots with a vegetable peeler into long strips. Fry the garlic cloves in hot sunflower oil. Put them in a bowl with grated carrots. Season the fried arrows with carrots, sugar, salt, vinegar and spices. Mix all ingredients. Transfer the salad to a container. Leave to marinate in the refrigerator for 1-2 hours. Before serving, the dish is sprinkled with sesame seeds.
Arrowheads, which gardeners usually break out from young garlic bushes, can come in handy in the kitchen. You can cook a lot of delicious dishes from them or even preserve them for the winter in the form of a spicy snack.
Fried garlic arrows
Cut young garlic arrows (200-250 g) into pieces 3-4 cm long. Put them in a pan with hot oil (1 tbsp butter and 1 tbsp vegetable). To make them juice faster, salt them. Simmer the arrows for 5 minutes until soft - do this over medium heat. Then increase the heat and make sure that the arrows are fried to a crust. In this dish, you can add some sun-dried tomatoes, cut into thin strips.
Fried arrows can be served with any tomato sauce Or use them as a side dish for meat or chicken.
Garlic arrows stewed with vegetables
For this dish you will need:
- garlic arrows - 200 g;
- onion - 1 pc.;
- garlic - 2 cloves;
- green peas - 200 g;
- carrots - 2 pcs.;
- sweet pepper - 1 pc.;
- vegetable oil - 2 tablespoons;
- salt, pepper - to taste.
Cut the onion into half rings and fry it in oil until soft. Put the arrows and carrots, cut into small pieces, to the onion. Sweat everything together for 5 minutes. Add green pea And Bell pepper slices. Simmer the vegetables for another 5 minutes, and then put the garlic, passed through the press, and salt and pepper. When the arrows are completely soft, remove the dish from the heat. Sprinkle with parsley when serving.
Ragout of garlic arrows and pork
For this dish, take all products equally: young arrows, pork pulp and onions. Cut all the ingredients into equal pieces and fry in separate pans until almost ready. It is better to fry in olive oil. Then put the vegetables and meat in a deep saucepan and salt to taste. Pour in a little vegetable broth or regular boiled water and simmer for 10 minutes on low heat. Serve this dish hot and sprinkle it with roasted sesame seeds.
Pasta diner of garlic arrows
This pasta is reminiscent of pesto sauce and can be used on sandwiches, added to pasta or salad dressings. In the latter case, the paste must be further diluted olive oil. How to cook and store pasta:
- Put 250 g of young arrows into the blender bowl, 1/2 tsp. salt, 1 tbsp. olive oil, 1 tbsp. lemon juice, a little lemon or lime zest, a pinch of ground pepper.
- Turn on the blender at low speed and interrupt the sauce for 2-3 minutes.
- Increase the power to the maximum and beat until the paste is slightly lighter and very pliable.
- Transfer the paste to a jar with a lid.
- Store the delicacy in the refrigerator.
Pickled garlic arrows
In half-liter jars, previously washed with soda and doused with boiling water, place the garlic arrows. Place 2-3 garlic cloves and 1 bay leaf between them. Arrows fill with boiling water and let the contents cool. When the water is at room temperature, drain it into a saucepan and add 2 tsp. sugar, 1 tsp salt and 2 tsp. vinegar 9% - this amount is calculated for one jar. Bring the marinade to a boil and pour over the contents of the jars. Seal the lids and wrap the workpiece with a blanket. After 24 hours, put the pickled arrows in the pantry.
Garlic arrows tolerate freezing very well. In winter, it is easy to cook all the above dishes from them. To freeze the arrows, you first need to hold it in boiling water for 1-2 minutes, then cool it under running water and be sure to dry it on a towel. Only after such preparation, the arrows can already be decomposed into packages and sent to the freezer.
Experienced gardeners know: in order to get a crop of large garlic, you need to remove the garlic arrows in time. Otherwise, these seed shoots will take too many life resources from the plant, and the garlic will be small. But what to do with juicy and green shoots? Do not throw away this storehouse of vitamins! Moreover, from them you can cook a lot original snacks And full meals. How to cook garlic arrows in Chinese and fried, as well as delicious step-by-step recipes with photos, you will find in our today's article. Also for you we have selected delicious recipes for cooking for the winter.
Join the discussion
Fried garlic arrows with bacon - step by step recipe with photo
One of the main advantages of cooking garlic arrows, which is characteristic of almost all popular recipes, is speed. Even if you fry them with meat, the entire cooking time will not take more than 15 minutes. You can make sure of this yourself using the example of a dish with bacon, the recipe of which you will find below.
Required ingredients for fried garlic cloves:
- garlic arrows - 300 gr.
- finished bacon - 100 gr.
- olive oil - 2 tbsp. l.
- sesame oil - 1 tsp
- pepper
Step-by-step instructions for the recipe for making garlic arrows:
How to pickle garlic arrows - recipe with photo
Unfortunately, fresh and juicy garlic arrows please us with their unique taste for only a few weeks in the summer. Therefore, enterprising housewives have long figured out how to stock up useful product for the whole year. We are talking about pickled garlic arrows - delicious spicy snack for the winter. Learn how to marinate them in our next recipe.
Necessary materials for pickling garlic arrows:
- garlic arrows - 300 gr.
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- peppercorns -2 tbsp. l.
- red pepper - 1 tsp
- mustard seeds - 1/2 tsp
- vinegar - 40 ml.
Step by step cooking instructions:
How to quickly cook garlic arrows - recipe with photo
If you have very little time to cook, and you want to surprise your guests with an original dish, then try cooking garlic arrows according to our next recipe. It will take little time, and the taste of the finished snack will pleasantly surprise you!
Required ingredients for the recipe:
- garlic arrows - 300 gr.
- salt - 1 tsp
- pepper - 1/2 tsp
- olive oil - 2 tbsp. l.
Step by step instructions for cooking arrows of garlic:
Omelette with garlic arrows - recipe with photo
Another incredibly simple and delicious recipe using garlic arrows is waiting for you next. If desired, other vegetables such as bell peppers or asparagus can also be added during frying.
Required Ingredients
- garlic arrows - 100 gr.
- eggs - 2-3 pcs.
- greenery
- sunflower oil
- pepper
Step-by-step instruction
Best healthy recipes cooking sorrel for the winter, see here.
Sharp arrows of garlic in Chinese - video recipe step by step
Chinese cuisine is famous for its simple but original dishes And unusual flavors. For almost anyone Chinese food characteristic is a bright mixture of salty, sweet and spicy flavors. Chinese garlic arrows are an example of just such an unusual flavor combination. Learn how to cook garlic arrows (recipe) at home from the following video recipe.
Never throw away young milky garlic shooters, but try to make something tasty. And until their season is over, I want to tell you how to cook garlic arrows, simple recipes I give for every taste: with sour cream, bacon, fried, with eggs, cottage cheese and soy sauce.
I told how garlic, and separately. The topic interests me, and I have been collecting recipes for a long time.
Except useful properties, garlic has a significant drawback - bad smell after consumption. This, I think, stops many from eating a wonderful vegetable. Especially us women, that's why we avoid it. In cooked dishes you will get, and you will avoid the aroma that scares off interlocutors.
How to cook garlic arrows
Recipes for making arrows are not so few. But many of their hostesses do not know, and do the simplest thing, they use arrows in a frying pan with oil, preferably olive oil.
It is really deliciously delicious, the aroma goes to the whole apartment, and the household goes to the aroma. As a result, the whole family ends up in the kitchen. But try to diversify the menu according to the recipes I have proposed.
How to properly collect and select arrows for cooking, I told. I will only repeat: you need to choose young ones, just starting to bend into a loop, with buds that have not blossomed. Then they will be milky ripe, soft and tender - such are suitable for eating.
Garlic arrows with cottage cheese
From the arrows you can cook a wonderful pasta with cottage cheese, it is perfect for sandwiches for breakfast and a quick snack.
Preparing the pasta is simple: cut the arrows, pass in a meat grinder and mix with a pack of cottage cheese.
Arrows with soy sauce - recipe
A very simple and tasty dish will turn out if you put out the arrows with sauce. Take the ingredients by eye, depending on your taste preferences.
How to cook:
- Cut the arrows, heat the oil in a pan and send the arrows to lightly fry.
- Add ground black pepper and sauce. Taste for salt and adjust a little if necessary.
- Simmer until done. You can add meat if you like.
Arrows with tomatoes
You will need: arrows, onions, tomatoes and salt. (If desired, you can add carrots to the dish). A little butter and vegetable oil for frying arrows.
Cooking:
- Finely chop and fry the onion in a mixture of oils.
- While the onion is frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
- First, add tomatoes to the onion, simmer for a few minutes and put the arrows. Salt and stir. They quickly change color, become soft. And then the dish can be considered ready.
How to cook garlic arrows with tomatoes
Take: arrows, oil, tomato paste, garlic, paprika and other seasonings as desired.
Cooking:
- Put the arrows in the pan, first heating the oil.
- After a minute, add a little water (just a little bit), salt, add paprika, other seasonings and chopped garlic.
- Extinguish, when the arrows are almost ready, put the tomato. Stir and simmer for an additional couple of minutes.
Garlic arrows with egg - recipes
With the addition of eggs, you can cook two delicious and simple dishes from arrows - an omelette and stewed with tomatoes.
Omelette:
- Chop and fry the garlic cloves in oil for a couple of minutes.
- Then pour beaten with a little milk, eggs. Add salt to eggs.
- Simmer the omelet until done.
Egg stew:
Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.
Cooking:
- Cut and stew the arrows in oil, adding a little water (literally a couple of spoons).
- Salt, put spices and finely chopped tomatoes. Simmer together for another five minutes.
- Separately, while stewing, beat the eggs with a fork and pour into the pan. Stir and simmer again for a couple of minutes.
Fried garlic arrows
If you don’t know what to cook from arrows, don’t think for a long time - fry them. Fried arrows are something!
Recipe without proportions, take: arrows, sesame oil, sesame seeds, oil and salt.
Step by step cooking fried arrows:
- Cut the arrows and put them in the heated oil. Juice will stand out, but it will quickly evaporate.
- Fry for five minutes, salt, add a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
- Fried arrows can be eaten cold. No sesame oil - it doesn't matter, fry without it. And the seeds are also not at all necessary to put, it will still be delicious.
Arrows with meat - recipes
Recipe number 1. We take:
- Arrows - bunch.
- Meat (pork, beef, chicken fillet) - 700 gr.
- Sweet pepper - 3 pcs.
- Onion - 1 pc.
- Various herbs, salt and ground pepper.
- Vegetable oil.
Cooking with meat:
- Cut the onion and sweet pepper into small half rings. Cut the arrows 3 cm long, the meat into small cubes.
- Fry the onion first, then add the arrows and fry a little, put the bell pepper next.
- Salt, and put the meat in the pan. Salt, add chopped greens if desired and pepper.
- Simmer meat until done. Add a little sour cream, the dish will turn out - you can’t pull it by the ears!
Recipe number 2. It tastes like meat with real mushrooms, but mushrooms can also be added here.
Take:
- Meat - 700 gr.
- Onion - 2 pcs.
- Lemon - a quarter.
- Arrows - bunch.
- Salt and vegetable oil.
- Basil, marjoram, oregano - a pinch each.
- Cut the meat into small pieces, sprinkle lightly with lemon juice and salt.
- Fry in oil until half cooked. Add finely chopped onion, and fry a little together, literally 2-3 minutes.
- Pour in a little water, and simmer the meat under a closed lid until tender.
- At the end of the stew, put the arrows in the dish, all the spices, sweat for 5-10 minutes (make sure that the arrows become soft) and turn it off.
Arrow pate with lard
I recently learned that garlic sprouts can be used to make a delicious bacon pate.
- So, to cook, take 500 gr. shooter and 1 kg. salt salsa. Pass through a meat grinder and the pate is ready. It is good to add dill with parsley here, you can pepper if desired.
Now, friends, you know what can be cooked from garlic arrows, I'm glad, because an inexpressible pleasure awaits you! Pleasant kitchen chores, and good appetite. With love… Galina Nekrasova.
