Garlic arrows - cooking recipes. How to cook pickled, salted arrows for the winter

As soon as June comes, the growing garlic throws arrows, it's time to break off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, it will be very tasty. One has only to pick it correctly, holding the stem with one hand, carefully pulling the shoot out of the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and will ripen to the desired condition.

Garlic shooters: benefits

Garlic arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, and slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer is very tasty.

Cut arrows 3-4 cm long, pour in water, boil for several minutes after boiling, put in a colander, rinse with cool water, arrange in jars with a capacity of 0.5 liters (they can not be sterilized), pour marinade. I prepare the marinade like this - I pour 50 grams of salt, sugar into a liter of water, bring it to a boil, pour 100 ml. 9% vinegar, sterilized for 5 minutes, rolled up.

This can be done not only with arrows, but also with young garlic cloves. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.

Paste of garlic arrows for the winter

I cook delicious garlic paste from garlic arrows, it is good for sandwiches with black bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish a spicy taste, and with pasta, it’s generally a nice thing!

• I pass young garlic arrows through a meat grinder, salt to taste, season with odorless vegetable oil, mix, put in clean jars, close with lids, store on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent of fried mushrooms with a slight spiciness.

You will need:

• garlic arrows - 500 grams;
• tomato paste, salt, pepper, vegetable oil - to taste.

At the arrows, tear off the seed pods, cut the stems, place in a frying pan with heated oil, salt, lightly fry, make sure that the juice stands out. If it is not there, you need to add a little water, fry until the arrows are semi-transparent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.

My advice!

Soup - puree with garlic arrows and pumpkin

And here is the soup, which contains a solid benefit. It has a huge amount of fiber, which is useful for people who are obese. Pumpkin is useful for hypertensive patients, it removes toxins and toxins, as well as excess cholesterol, all this is the merit of pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and lung diseases, with problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is fragrant, with a mass of useful substances!

You will need:

• pumpkin - 1 kg;
• vegetable broth - 6 cups;
• chopped garlic arrows - half a glass;
• soy sauce - 2 tbsp;
• olive oil - 1 tbsp;
• dried thyme - 2 tsp;
• leek;
• salt and pepper - to taste.

1. Heat the vegetable oil, fry the chopped onion - leek, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour the broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.
2. Using an immersion blender, blend the mixture into a smooth puree. The finished dish is stored for 2 days

Garlic arrows with egg

Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.

• Eggs - 6 pcs.
• A little butter
• Garlic pipes - 100 gr.
• Hard cheese - 50 gr.
• Salt and pepper to taste

Cooking:

1. Prepare the egg mixture: Shake the eggs with the addition of seasonings and spices to taste.
2. Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.
3. In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.
4. Bring the eggs to a boil and sprinkle the remaining cheese on top.
5. The skillet can be placed in a hot oven under the grill for a crispy crust.

Meat with garlic arrows

Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, for example, cooked in a spicy marinade.

For cooking you will need:

• Beef or pork - 700 gr.
• Fresh garlic pipes - 250 gr.
• Salt pepper
• A little oil for frying
• 2 small onions
• 125 ml. tomato juice

Meal preparation:

1. Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.
2. Cut the pieces of meat into thin slices, beat off with a kitchen hammer, cut again, but into thin slices, and add to the onion for frying. Stew a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
3. Cut garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour in the tomato juice and bring the dish to readiness, stirring occasionally.
4. As a side dish, fried fresh zucchini is perfect, you can roll it in flour or make a tender batter.
5. The meat cooked according to this recipe is delicious not only hot, but also cold, as a snack.

Appetizer of garlic arrows

Ingredients:

• Young garlic arrows - 300-400 grams;
• Sunflower or olive oil - 4-5 tablespoons;
• Salt, ground pepper, paprika;
• Dill, parsley for decoration or fine sprinkling on top. Who loves.

Cooking method:

1. Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. Spaghetti will look original.
2. Pour the sliced ​​\u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.
3. Fry over low heat under a lid with a steam hole to maintain the effect of stewing. Stir occasionally with a wooden spatula and monitor the amount of moisture.
4. If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.

It is important to know! Only young shoots are suitable for carcasses, then the finished dish will please with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, vermicelli) in the form of a salad. It can be dinner, breakfast in a hurry.

Garlic arrows for the future

BUT how to cook garlic chives for long-term storage, Shoots can be prepared for future use by freezing.

The garlic shoots are cut with scissors into pieces of 2-3 cm, rinsed, discarded in a colander, dried on a towel. Place tightly in plastic bags, tie and freeze. After that, without defrosting, you can fry in vegetable oil with salt for 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches, twist through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. You won't find a better addition to bread for borscht!

Fried garlic cloves. Extremely simple food. And at the same time very tasty. It is good both as 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 the butter in a frying pan.

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 as a fairly independent dish. In this case, it was used as an addition to an omelette for breakfast.

Recipe 2: fried garlic arrows for the winter

2-3 bunches of 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 - to taste.

Cut the garlic cloves into pieces and fry them, stirring, in a pan with hot vegetable oil until soft. Add sugar, chopped 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 served fried arrows with salmon steak. Delicious!

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 by the 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 cooked, 10-15 minutes. 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! 🙂

]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

Ingredients:

Garlic arrows.

Onion. . Tomatoes. . Salt.

Cut the onion into 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 mashed potatoes. Another option, when you want a very light meal - then stewed garlic arrows are best suited.

Garlic arrows in tomato paste

Compound 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.

Salad of garlic arrows with egg

Ingredients: - Garlic arrows

Tomatoes

Salt

- vegetable oil

I am chicken eggs

Spices

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 cloves turn olive in 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!

Pickled garlic arrows - a bunch of arrows without buds- Water - 1 l - Salt - 50 g - Sugar - 50 g - Vinegar - 1 stack. Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), scald half-liter jars with boiling water. Put the arrows in jars, pour marinade and sterilize for 20-30 minutes (I do it in the oven on low heat) Garlic arrows stewed with onions and carrots * 1-4 bunches of garlic arrows* 1 tomato * 1 carrot * 1 onion * 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.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.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 in the refrigerator for 2-3 hours, then placed in the freezer. In winter, you can stew as well as fresh.

Omelet with garlic arrows

There are no proportions in the recipe. An omelet mixture is prepared in the same way as for a regular omelet - the 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. You can make it in different ways, for example, fry arrows 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. Do not forget that chicken liver is cooked 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 the ribs into portions, salt, sprinkle with 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. The best time to harvest 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.

Good evening girls! :) I recently discovered a new dish - just the other day I tried garlic arrows for the first time! Until now, I didn’t even think that green garlic arrows can be eaten, and today I will share with you a simple recipe for their preparation.

In general, everything is very simple:
1. Stage one - boiling arrows in salted water:
- wash freshly picked garlic arrows;
- cut off the tips of the arrows - those where the seeds are tied;
- cut the arrows in half or into 3-4 parts (so that they fit easily in the pan);
- take a saucepan, pour water into it, salt and bring to a boil;
- put chopped arrows in boiling water and boil them for 5 minutes;
- fold the arrows into a colander, let the water drain and cool them.

2. Stage two - frying the arrows in a small amount of oil:
- cut the pre-boiled garlic arrows into small pieces;
- Fry them in a frying pan in a small amount of oil.
Everything! A simple side dish is ready. It can be submitted, for example, chicken :) Garlic arrows fried in this way taste a bit like cauliflower, a little bit like mushrooms, and in appearance they look like green beans.
This is a basic recipe for making a simple dish of garlic arrows. I add them to complex dishes, for example, we still have two chicken bones with meat from the previous dinner: I separated the meat from the bones, heated it in a pan, then added chopped garlic arrows and spices to the pan, and then poured everything with eggs and sprinkled dill. It turned out very tasty!










A couple of days later, I cooked a slightly different dish for dinner with the same pre-boiled garlic arrows. This time I first fried minced chicken with onions, then added chopped arrows, dill, spices and two eggs. And it turned out great again!






I recommend trying this easy-to-make and tasty dish - garlic arrows. Moreover, you can combine them at your own discretion with other products.
P.S. Unfortunately, I didn’t take a photo of fresh arrows - my mother cooked them before I had time to think about it :)

Fried garlic arrows

Products:

Cooking.
Wash the arrows of garlic, 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 spiciness or Bulgarian multi-colored for beauty. Stir with a spatula, cover with a lid and simmer over medium heat until cooked through. The readiness of vegetables is defined as "slightly undercooked". In this form, the dish retains much more useful properties.
A small addition: some people add sesame seeds and pre-fried onions to this dish, thereby changing its taste a little. But this, as they say, is not for everyone.

Arrows of garlic in a tomato

Products:

• Arrows of garlic - 0.5 kg
• Vegetable oil - 5 tbsp.
• 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 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 a little more. The taste is slightly different, but also very decent - it resembles fried mushrooms "with spicy".- 2 pcs

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 a pan, add spices and simmer until fully cooked. Readiness is determined by taste, and over time, you can learn to determine by appearance. When serving, you can sprinkle with herbs.

Garlic arrows for the future

Thoroughly wash the garlic arrows, twist in a meat grinder (grind in any convenient way), salt a little, 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 it is stewed with vegetables. And you can just mix with vegetable oil and use as a sandwich mass on brown bread. Very tempting with soup or borscht! In addition, these are absolutely living vitamins.

Second recipe- freeze the arrows, cut into pieces, in large quantities in bags or containers. And in the winter we fry them according to the first recipe.

Pickled garlic cloves

Products:

• Arrows of garlic - 300 g

Garlic arrows are not only a delicious seasoning, but also a healthy product with many healing properties. The phytoncides contained in them are natural antiseptics, which means that with the regular use of this product, a person retains youth, a sharp mind and good health.

Read this article:

How garlic arrows are used in cooking

It is impossible to imagine a fried juicy cutlet or a pickled cucumber without the characteristic aftertaste and delicate aroma of garlic. Our cuisine, like the cuisines of the whole world, is replete with a variety of dishes, the essential ingredient of which is garlic. And the milder taste of arrows is to the liking of even those who do not like garlic.

That is why they are widely used in cooking. A delicious marinated appetizer is prepared from them, they are added to preserves, sandwiches, various meat and fish dishes, and fried potatoes. And how tasty is the unpretentious, but vitamin-rich salad of garlic arrows, grated carrots and mayonnaise!

What are useful and to whom garlic arrows are contraindicated

The unique healing properties of garlic arrows have been known to people since ancient times. This product has been successfully used in the treatment of diseases of the upper respiratory tract, prolonged headache of unknown origin, stress, depression, beriberi, diseases of the cardiovascular system and other ailments, including oncology.

But this does not mean that garlic arrows can be consumed uncontrollably - "with a margin", as grandmothers used to say. Eat them without measure - expect a reaction from the gastrointestinal tract in the form of heartburn or allergic skin rashes.

This product also has direct contraindications:

• chronic gastritis,
• pancreatitis,
• gastric and duodenal ulcer,
• haemorrhoids,
• epilepsy.

As for the use of garlic arrows during pregnancy, there is no definite answer. If you really want it, you can, but in limited quantities. It is much safer to completely eliminate this product until the end of breastfeeding.

A few words must also be said about the smell from the mouth, which is inevitable when using garlic arrows. It is, of course, weaker than when you ate a head of garlic, but it is also impossible to kill it. Neither mint toothpaste, nor chewing gum, nor candy will help you. The smell disappears on its own after a few hours.

If your garden has a place for a garlic bed, it will be useful to write down a few proven recipes for making arrows.

Marinating garlic shooters - a recipe for cooking for the winter (with sterilization)

For blockage for the winter, you need to take young, flexible dark green arrows with slightly marked buds. Don't miss this moment! As soon as the arrows become coarse, they will only have to be put in a barrel of water for watering the garden and used as a remedy for late blight: they are no longer suitable for anything else.

If time is not lost, collect more arrows, put in a colander in batches, rinse thoroughly under running cold water and scatter on a kitchen towel to dry.

Now you need to cut the arrows into small sticks half a finger long.
Scald them with boiling water and immediately rinse with cold water. This is necessary so that the arrows do not lose their elasticity.

In clean liter jars, put a bay leaf, one or two peas of allspice.

Pack the prepared garlic cloves tightly, shaking the jar gently from time to time.

Carefully, along the edge, pour boiling water into each jar. Let stand for a couple of minutes.
Now you need to drain the water into an enameled pan and add a tablespoon of sugar, one or two tablespoons of salt and a teaspoon of table vinegar for each liter of water.
As soon as the brine boils, pour it into jars. Sterilize the workpiece for 15 minutes and seal with metal lids.

How to cook garlic arrows in Korean

It is hard to imagine that someone has never tried carrots, cabbage or asparagus in Korean. These dishes have long ceased to be exotic. But few have tried garlic arrows cooked with Korean spices. It's time to fill this annoying gap.

Ingredients

To prepare this simple but incredibly tasty snack, you will need:

• garlic arrows - 100 grams;
• table, and preferably rice vinegar - 5 tablespoons;
• granulated sugar - 1 teaspoon.

Take literally a pinch of spices. The recipe is given for a small number of products so that you can vary it according to your gastronomic preferences.

So spices:

• a little ground ginger;
• coriander seeds;
• mustard seeds;
• one or two cloves;
• the same amount of peppercorns;
• a third of a chili pepper;
• seeds of gymnospermous pumpkin (can be replaced with ordinary, peeled).

In addition, you will need soy sauce (just a little bit) and vegetable oil.

Cooking

1. Wash the garlic cloves under running water.
2. Cut them into small (5-6 cm) pieces.
3. Heat a frying pan on the stove, pour in vegetable oil and, as soon as smoke comes out of it, add garlic arrows.
4. Fry them, stirring with a wooden spatula, until they become soft.
5. Add spices, vinegar and soy sauce.
6. Mix well again, cover and simmer over low heat until the arrows take on a characteristic dark olive color.
7. Once cool, you can try!

Adjika from garlic arrows

If you are tired of traditional adjika, cook an unusual one - from garlic arrows. For this you will need:

• the actual shooter - 1 kg;
• parsley and cilantro - two bunches each;
• hot pepper (dark green) - 1 piece;
• sunflower oil - 300 g;
• a full teaspoon of coarse salt.

Rinse the arrows and greens properly, remove the seeds from the pepper.
Pass everything through a meat grinder. Sprinkle with salt, pour in oil and mix very well.

Arrange the finished adjika in jars, cover with plastic lids and refrigerate. It is not necessary to sterilize, it is perfectly stored even without it.

Once you try a dish of garlic arrows, you will become its fan forever!

Garlic arrows are known to many gardeners and gardeners. They know that they must be cut off so that a large head of garlic grows. But not everyone knows that delicious dishes can be prepared from them.

It turns out that you just need to cut them, put them in a pan and show culinary imagination. It turns out fast, cheap, summer food. Fried arrows even resemble the taste of mushrooms.

When fried, green arrows go well with potatoes, with stewed pork, beef, lamb, and fried chicken breast. They can also be eaten as an independent dish.

Chinese garlic arrows with meat

Get to know the taste of meat with the presence of arrows and appreciate the recipe.

Cooking:

1. All the necessary products and spices are in front of you.

2. Cut into thin strips and put it in a marinating bowl.

3. In a bowl of meat, add: salt, 1 tbsp. spoon of soy sauce, 1 tbsp. spoon of 9% vinegar, 1 tbsp. a spoonful of vegetable oil, 2 teaspoons of starch. Mix all the ingredients in a bowl and leave, let the meat marinate.

4. Cut off the seed pods from the garlic and cut it into pieces 3-4 cm long. Sliced ​​garlic arrows in a bowl, salt a little and mix.

5. Cooking sweet and sour sauce. In the bowl we place: 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of vinegar 9%, 3 tbsp. tablespoons of soy sauce, 0.5 teaspoon of ground coriander, 0.5 teaspoon of a mixture of peppers, 0.5 cups of cold water, 2 teaspoons of starch.

6. And that's not all. Add the previously chopped small pieces of ginger and chopped chili to the bowl. Mix all the spices in a bowl. The sauce is ready.

7. Let's start cooking. In a deep frying pan, heat the vegetable oil, spread the marinated pork meat and fry it until the color changes.

8. Put the garlic arrows to the meat and stew the meat with garlic until the juice from the meat is completely evaporated.

9. When the juice from the meat has evaporated and it begins to brown slightly, pour the sauce and simmer until the sauce thickens.

10. As soon as the sauce thickens and boils down, turn off the heat. The dish is ready and you can serve it to the table.

Video on how to cook delicious fried chicken breast

Check out another Chinese dish with chicken breast. This original recipe will surprise you with its simplicity.

The recipe you saw will allow you to add variety to your daily menu.

Fried arrows from garlic with young potatoes in a slow cooker

Now let's prepare a delicious dish with potatoes. Discover the taste of stewed arrows, reminiscent of the taste of mushrooms.

Cooking:

1. In this recipe, the seed pods at the arrows are not cut off.

2. Cut the arrows themselves into small pieces.

3. Pour vegetable oil into the multicooker pan and lay out the chopped arrows. Close the lid and fry them for 10 minutes, stirring occasionally.

4. Cut the bunches of dill with a knife.

5. Add paprika and a mixture of peppers to soft and slightly fried arrows. With the lid closed, fry for another 2-3 minutes.

6. We try and add, if desired, lemon juice and sugar.

7. Pour the dill, mix, close the lid and turn off the fire.

8. We take young and small potatoes. Sprinkle it with other spices. Potatoes need to be salted and pour olive oil into it, mix well.

9. Pour the potatoes into the air grill of the multicooker and bake.

10. And here it is the finished dish on the fork.

11. We try and understand that the combination of potatoes and green garlic is so delicious!

Video on how to cook meat salad with arrows in Korean

Check out the video featuring beef in a delicious and flavorful green garlic sprout dish.

Such excellent summer food is not often seen, as there are always not so many shooters.

Recipe for fried garlic arrows with egg and tomato

Now you will learn how to cook a delicious and satisfying dish in a few minutes.

Cooking:

1. For garlic arrows, you need to cut off the seed pods. We cut arrows 3-4 cm long.

2. First cut the tomato in half, and then into small pieces.

3. Finely chop the dill sprigs.

4. Put pieces of butter in the pan, then garlic arrows. Salt the arrows and fry them until the color changes. They should become darker and softer.

5. Then add the tomatoes, salt them, cover the pan with a lid and simmer for 2 minutes.

6. Mix two fresh eggs in a bowl and add a tomato on top. Salt and pepper as desired.

8. Before serving, sprinkle with herbs. Bon appetit!

How to deliciously fry garlic arrows - video

Look. how to remove the arrows in the garden, and then cook them deliciously.

All the above recipes make it clear that arrows can be eaten. There is no need to doubt, who knows about it, silently has been eating for a long time. And whoever doubts, he smiles and while he thinks. And what is your opinion?