How to cook garlic arrows. Fried garlic arrows

Garlic arrows have a pleasant taste and aroma; many interesting dishes and preparations for the winter are prepared from them. They can be boiled, fried, pickled, salted and even frozen. Many hostesses ask: how to prepare arrows of garlic so that you get a tasty preparation for the winter? The main thing is to have time to collect the garlic arrows in time before they become tough. Use only young, delicate shoots that have not yet blossomed.

Preparation of garlic shooters and containers for harvesting for the winter:

• Garlic arrows for preparing blanks can be left whole or cut into cubes, rings, chopped into a paste. The taste of the finished snack does not depend on the cut shape of the main product.
• Normal salt is used, not iodized.
• For storage of such blanks, it is more advisable to take small jars, for example, with a capacity of 300 or 500 ml.
• Jars for blanks must certainly be clean: before filling, they are well sterilized with boiling water. Pour boiling water into the washed clean jars to 1/3 of their volume. This sterilization takes 5 minutes. Then the water is poured out and the jar is filled with food.
• When preserving garlic arrows, it is best to insure yourself and carry out the second sterilization step, which the filled jars undergo. To do this, put a small linen napkin at the bottom of the pan so that the jars do not burst, bring the water to a boil, put a prepared jar filled and covered with a lid in it and boil over low heat (you can sterilize it using a home electric grill by placing a jar there for 10-15 minutes). The sterilization time for cans with garlic conservation depends on their volume, 0.3 and 0.5 liters are sterilized for 20 minutes, 1 liter - 30 minutes.

Pickled garlic shoots: 2 ways

1 way

Products:

• arrows of garlic;
• table vinegar - 100 g;
• salt 70 g (2 tablespoons and 1 tsp);
• sugar - 50 g;
• water - 1 l.

Preparation

1. Wash the shoots, cut into strips of 7-10 cm.
2. Remove excess bitterness from arrows. To do this, put the chopped arrows in a colander and put them in a pot of boiling water for 1-2 minutes, then remove and rinse with cold water.
3. Hold the lids in boiling water for 4-5 minutes.
4. For brine, mix water, sugar and salt, boil. Then add vinegar.
5. It is necessary to place the prepared garlic arrows tightly in jars (pre-sterilized) in an upright position, fill with brine and cover with lids.
6. This is followed by resterilization (see above for how to do this).
7. Then close the jars with lids, turn upside down and close with a cloth to cool naturally.

Method 2

1. Prepare the garlic arrows as in the first method, cut to the size of the prepared jars.
2. Blanch the hands for a few minutes.
3. In each sterilized jar, put a few black peppercorns, some dill seeds or its inflorescence, a small uncut chili pepper and bay leaf. Fill the top with chopped garlic shoots.
4. Pour 1 tbsp into each jar. l. salt and sugar (based on a 1 liter jar), pour boiling water, add 2 tbsp. l 9 or 5% vinegar.
5. Store workpieces in a cool, dark place.

This recipe differs from the previous one in that such a snack is not prepared for long-term storage, but for quick use.

Ingredients:

• garlic arrows - 500 g;
• bay leaf, currant, cherry - 2-3 pcs.;
• dill greens 70 g;
• fresh horseradish root - 20 g;
• water - 500 ml;
• salt - 35 g (1 tbsp. l. with a slide).

Preparation

1. For brine, mix water and salt, boil.
2. Rinse the garlic arrows, dry, chop arbitrarily.
3. Be sure to rinse the dill greens well. Horseradish wash and clean.
4. Finely chop or chop horseradish and dill using a blender, food processor or a simple meat grinder.
5. Put garlic arrows, a mixture of horseradish with dill, a few leaves in a sterilized jar.
6. Then pour the brine on the stacked products, cover with a lid and leave to cool.
7. After 4-5 days, your aromatic and delicately spicy snack is ready to eat!

Ingredients:

• arrows;

for the marinade:

• water - 700 ml;
• glass vegetable oil;
• salt - 1 tbsp. l .;
• glass sugar;
• tomato paste 500 g;
• apple cider or table vinegar in a glass.

Preparation

1. Prepare the marinade. To do this, mix the ingredients for the marinade, except for the vinegar.
2. Cut the arrows and put in the marinade. Boil for 15-20 minutes, add vinegar a few minutes before the end of cooking.
3. Arrange in sterilized jars, close with lids, turn over and wrap to cool.

This very spicy sauce can replace the usual mayonnaise or horseradish on your table.

Products:

• arrows of garlic - 500 g;
• salt - 100 g (3 tablespoons and 1 tsp);
• dried coriander - 1 tsp (4 d).

Preparation

Carry out the primary processing of the shoots as in the previous recipes, grind to a puree-like state of a homogeneous consistency. Add coriander and salt, stir and distribute in sterile storage jars. Store at 4-6 ° C for two weeks.

Advice! For a more delicate consistency, you can add vegetable oil to the recipe. But in this case, the shelf life of the sauce is reduced to one and a half weeks, since the process of making the sauce does not provide for the heat treatment of products.

To prepare various dishes in winter, it is not necessary to buy fresh herbs in the store; it is enough to freeze them in summer or autumn. This is a very convenient and not time-consuming way of harvesting. In addition, greens in this case are not subjected to heat treatment and retains a maximum of useful substances.

Only young shoots of garlic shoots are used as ingredients.

Processing sequence:

• wash the garlic arrows, dry with a linen napkin or towel;
• cut into any shape, you can arbitrarily;
• put in a plastic bag or freezer container, keep in the refrigerator for 9-10 hours;
• place for further freezing and storage in the freezer.

You can also make frozen garlic diced portions. The advantage of this method is that at any time you can get just as much frozen food as you need at the moment. To do this, you need to rinse and dry the arrows, then grind them in a blender or using a combine into a homogeneous mass. Next, put the garlic puree in ice-freezer containers and send to freeze.

Never throw away the young milk arrows of garlic, but try to make something tasty. And until their season is over, I want to tell you how to cook garlic arrows, I give simple recipes for every taste: with sour cream, bacon, fried, with egg, cottage cheese and soy sauce.

I told how garlic, and separately. The topic interests me, and I've been collecting recipes for a long time.

In addition to its beneficial properties, garlic has a significant drawback - an unpleasant odor after consumption. This, I think, stops many from eating this wonderful vegetable. Especially us women, that's why we avoid. In the prepared dishes you will get, but you will avoid the aroma that frightens off the interlocutors.

How to cook garlic arrows

There are not so few recipes for making arrows. But many of their housewives do not know, and do the simplest thing, let the 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 is in the kitchen. But try to diversify the menu according to the recipes I have suggested.

How to correctly collect and select arrows for cooking, I told you. I will only repeat: you need to choose young ones who are just starting to bend into a loop, with buds that have not blossomed. Then they will be of milky ripeness, soft tender - and such are suitable for eating.

Garlic arrows with curd

From arrows you can make wonderful pasta with cottage cheese, it is perfect for sandwiches for breakfast and a quick snack.

Preparing the pasta is simple: cut the arrows, skip in a meat grinder and mix with a pack of cottage cheese.

Soy sauce arrows - 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:

1. Cut the arrows, heat the oil in a pan and send the arrows to lightly fry.
2. Add black pepper and sauce. Try with salt and add a little salt if necessary.
3. Simmer until tender. Add meat if desired.

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.

Preparation:

1. Chop finely and fry onions in a mixture of oils.
2. While the onions are sautéing, chop up the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
3. First, add tomatoes to the onion, simmer for a few minutes and put the arrows. Season with salt and stir. They will quickly change color, become soft. And then the dish can be considered ready.

How to cook garlic arrows with tomato

Take: arrows, oil, tomato paste, garlic, paprika and other condiments as desired.

Preparation:

1. Put the arrows in the pan, heating the oil first.
2. After a minute, add some water (just a little), salt, add paprika, other spices and chopped garlic.
3. Put out the tomato when the arrows are almost ready. Stir and simmer for an additional couple of minutes.

Garlic arrows with egg - recipes

With the addition of eggs, you can make two delicious and simple dishes from the arrows - an omelet and stewed with tomatoes.

Omelette:

• Chop and sauté the garlic arrows in oil for a couple of minutes.
• Then fill with eggs, beaten with a little milk. Add salt to eggs.
• Simmer the omelet until tender.

Stewed with egg:

Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.

Preparation:

1. Cut and simmer the arrows in butter, adding a little water (just a couple of spoons).
2. Season with salt, spices and finely chopped tomatoes. Put it out together for another five minutes.
3. 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

Do not know what to cook with arrows, do not hesitate - fry them. Fried arrows are something!

Recipe without proportions, take: arrows, sesame oil, sesame seeds, oil and salt.

Cooking fried arrows step by step:

1. Cut the arrows and fold them into the heated oil. Juice will come out, but it will evaporate quickly.
2. Fry for about five minutes, salt, add a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
3. Fried arrows can be eaten cold. No sesame oil - no problem, fry without it. And you don't have to put the seeds either, it will still be delicious.

Arrows with meat - recipes

Recipe number 1. We take:

• Arrows - a beam.
• Meat (pork, beef, chicken fillet) - 700 gr.
• Sweet peppers - 3 pcs.
• Onions - 1 pc.
• Various greens, salt and ground pepper.
• Vegetable oil.

Cooking with meat:

1. Cut the onion and bell peppers into small half rings. Cut the arrows 3 cm long, the meat into small cubes.
2. Fry the onion first, then add the arrows and fry a little, then put the bell pepper.
3. Salt, and put the meat in the pan. Season with salt, add chopped herbs as desired and pepper.
4. Simmer the meat until tender. 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.
• Onions - 2 pcs.
• Lemon is a quarter.
• Arrows - a beam.
• Salt and vegetable oil.
• Basil, marjoram, oregano - pinch each.

1. Cut the meat into small pieces, drizzle lightly with lemon juice and salt.
2. Fry in oil until half cooked. Add finely chopped onion and fry a little together, literally 2-3 minutes.
3. Pour in a little water and simmer the meat, covered, until tender.
4. At the end of stewing, put the arrows in the dish, all the spices, simmer for 5-10 minutes (make sure the arrows become soft) and turn it off.

Arrow pate with bacon

I recently learned that garlic sprouts can be used to make a delicious pâté with bacon.

• So, to cook, take 500 gr. shooter and 1 kg. salted lard. 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 you can make from garlic arrows, I am glad, because an indescribable pleasure awaits you! Enjoy your kitchen chores, and a good appetite. With love ... Galina Nekrasova.

The arrows that gardeners usually pick from young garlic bushes can come in handy in the kitchen. You can cook many 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 frying pan with heated oil (1 tablespoon butter and 1 tablespoon vegetable). To make them let the juice go faster, salt them. Simmer the arrows for 5 minutes until soft - do it over medium heat. Then turn up the heat and make sure that the arrows are fried to a crust. You can add some sun-dried tomatoes, cut into thin strips, to this dish.

Fried arrows can be served with any tomato sauce or used as a side dish with meat or chicken.

Garlic arrows stewed with vegetables

For this dish you will need:

• arrows of garlic - 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 in oil until soft. Put arrows and carrots, cut into small pieces, to the onion. Simmer all together for about 5 minutes. Add green peas and bell peppers in wedges. Simmer the vegetables for another 5 minutes, and then put the garlic and salt and pepper passed through a press. When the arrows are completely soft, set the dish away from the heat. Sprinkle with parsley when serving.

Garlic arrows and pork stew

For this dish, take all the products equally: young arrows, pork pulp and onions. Cut all the ingredients into equal pieces and fry in separate pans until they are 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 ordinary boiled water and simmer over low heat for about 10 minutes. Serve this dish hot and sprinkle with roasted sesame seeds.

Garlic Arrow Pasta

This pasta resembles a Pesto sauce and can be used for sandwiches, for pasta, or for dressing salads. In the latter case, the paste must be further diluted with olive oil. How to prepare and store pasta:

• In a blender bowl, put 250 g young shooters, 1/2 tsp. salt, 1 tbsp. olive oil, 1 tablespoon lemon juice, a little lemon or lime zest, a pinch of ground pepper.
• Turn the blender on low and beat the sauce for 2-3 minutes.
• Increase the power to the maximum and beat until the paste brightens a little and becomes very pliable.
• Transfer the pasta to a jar with a lid.
• Store the delicacy in the refrigerator.

Pickled garlic arrows

Put the garlic arrows in half-liter jars, previously washed with soda and doused with boiling water. Place slices of garlic (2-3 pieces) and bay leaf (1 piece) between them. Pour boiling water over the arrows 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 blank with a blanket. After 24 hours, place the pickled arrows in the pantry.

Garlic arrows are very freeze-resistant. In winter, it is easy to prepare all the dishes described above 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.

In ancient times, "combed onions", that is, garlic, appeared in Russia. So it was named because the bulb was divided, as if "combed" into even slices. This spicy spicy vegetable came to the Russians from Byzantium, and it remained in the garden culture and cooking. Both abroad and in our country, garlic was used to give strength and to fight diseases, and was grown in large quantities.

A bit of history

Before the battle, ancient warriors in different countries always ate a whole head of garlic in order to warm up the blood and give themselves remarkable strength. As a medicine, garlic has been used and is still used today, curing a wide variety of ailments.

Nowadays, this very popular garden plant is also highly regarded for its medicinal and taste properties. As the garlic grows, it produces green arrows that have the same properties as the bulb. These shooters are also used for food, prepare many dishes from them and prepare them for future use.

Therapeutic composition

Few people will eat garlic as a separate dish, but many use it as a remedy, so it is important to know what this plant is. So, with a caloric content of 29.7 kcal per 100 g of product, garlic is rich in organic acids, carbohydrates, it contains a lot of dietary fiber and water.

Of the microelements in garlic, chlorine is most of all, there is sodium, sulfur, potassium and other minerals. Vitamins are also presented in a wide range: a lot of vitamin C, a significant amount of B vitamins, beta-carotene and others. Arrows of garlic have almost the same rich composition of vitamins and minerals, which makes their use very healthy.

How are garlic arrows applied

We know that in medicine it is customary to use preparations from garlic bulbs: tincture, alcohol extract (allylsat) to enhance the motor and secretory functions of the gastrointestinal tract, and other drugs.

In order to achieve results in the treatment of certain diseases, you just need to eat a small amount of cooked garlic arrows per day. Eating garlic arrows every day will be enough to prevent colds, for example.

Green arrows of garlic delight us in the season only for two weeks, so it is practically impossible to treat them fresh with them. However, prepared for future use, they may well become a good source of vitamins and a remedy in the middle of a long and cold winter. We'll talk about how to pickle and prepare garlic arrows for the winter a little later. And now - who is not allowed.

What are the contraindications

It is necessary to be extremely careful when deciding to be treated with arrows of garlic or its preparations for people with kidney disease, gallstone disease, anemia, stomach or intestinal ulcer. Too harsh action of garlic can cause increased pain and exacerbation of inflammation.

Cooking garlic arrows: recipes

Now let's talk about how to make arrows of garlic at home. Our recipes are quick and healthy, they will please every lover of tasty food.

Fried garlic arrows

The most common way to make garlic arrows is to simply fry them in vegetable oil with salt and spices.

Products:

• Arrows of garlic (preferably freshly cut or stored in the refrigerator) - about 500-600 g
• Vegetable oil - 4 tablespoons
• Salt, spices - to taste

Cooking.
Wash the garlic arrows, dry in a towel, cut into pieces about 5 cm long (less or more can be). Pour oil into a frying pan, heat and fry the arrows in it for 4-5 minutes, without overcooking. Then pour soy sauce into the arrows (cover the bottom of the pan). Add spices to your liking. You can add quite a bit of hot red pepper for spice or Bulgarian multicolored for beauty. Stir with a spatula, cover and simmer over medium heat until tender. The veg readiness is defined as “slightly undercooked”. Much more useful properties are preserved in this form of the dish.
A small addition: some add sesame seeds and pre-fried onions to this dish, thereby slightly changing its taste. But this, as they say, is not for everybody.

Arrows of garlic in tomato

Very tasty, soft and spicy garlic arrows are obtained, fried in tomato paste. Will you try?

Products:

• Arrows of garlic - 0.5 kg
• Vegetable oil - 5 tablespoons
• Tomato paste, salt, spices - to taste

Cooking.
If you have your own garden, try to pull out arrows with a delicate white core, or buy freshly cut ones. We remove the seed part, cut the arrows and put them in a frying pan with hot oil. Salt, warm up a little and make sure that the juice stands out. If it is not there, add water so that the garlic is stewed in it. Cook until the arrows become transparent. Then you can go in two ways: use this dish as a side dish, because it is almost ready, or add tomato paste and spices and warm up a little more. The taste is slightly different, but also very decent - it resembles fried mushrooms "with spicy".

Recipe for making garlic shooters with vegetables

Healthy, tasty and dietary arrows are obtained, cooked with vegetables. Great dish!

Products:

• Garlic arrows - 0.5 kg
• Carrots - 2 pieces
• Bulb onions - 2 pieces
• Vegetable oil - 7 tablespoons
• Salt, spices - to taste

Cooking.
Cut the onion into half rings, grate the carrots on a coarse grater, simmer them in oil for 10 minutes. We take the arrows, wash them and cut them about 5-7 cm long, put them in the pan, add spices and simmer until cooked. Readiness is determined by taste, and over time, you can learn to identify by appearance. Sprinkle with herbs when serving.

Pumpkin puree soup

Soft, delicate creamy soup with garlic arrows will leave no one indifferent.

Products:

• Arrows of garlic (finely chopped) - 0.5 cups
• Leeks - 1 pc.
• Olive oil - 1 tablespoon
• Garlic - 2 teeth
• Pumpkin - 1 kg
• Vegetable broth - 6.5 cups
• Thyme (dried) - 2 tsp
• Ground black pepper - 1/4 tsp.
• Soy sauce - 2 tbsp. l

Cooking.
Heat olive oil in a saucepan, put chopped leeks, garlic arrows and simmer for 6 minutes (until soft). Then add the chopped garlic clove, pumpkin (cut into 2 cm cubes), vegetable broth, thyme and pepper and bring to a boil. Then simmer for another 30 minutes over low heat until the pumpkin is tender.
Pour in the soy sauce, let the soup cool. Then use a blender to make a smooth puree from it. The soup can be stored in the refrigerator for several days, before serving it is heated. Finely chopped garlic arrows can be used as decoration.

Vitamin seasoning

Wash the garlic arrows thoroughly, twist in a meat grinder (chop in any convenient way), add a little salt, put in a container and place in the freezer. This mixture will be a seasoning for dishes, a decoration or a side dish for meat and fish, if stewed with vegetables. Or you can simply mix it with vegetable oil and use it as a sandwich mass on black bread. It is very tempting with soup or borscht! In addition, these are absolutely living vitamins.

How to pickle garlic arrows

Products:

• Arrows of garlic - 300 g
• Table vinegar - 1 glass
• Water - 1 glass
• Sugar - 1.5 tbsp. l.
• Salt - 3 tbsp. l.
• Bay leaf - 3 pcs
• Ground black pepper - 10 g
• Cinnamon - 3 g

Cooking.
Scald the garlic arrows with boiling water, put in a jar and pour hot brine. Roll up the lid and leave for 3 weeks (until tender).

Garlic arrows for the winter

Freezing the arrows of garlic for the winter is the easiest thing to do. Chopped into pieces, in large quantities, garlic arrows in bags or containers are placed in the freezer. And in winter they can be fried according to any recipe.

I wish you health and bon appetit!