Fried garlic arrows - recipes with flavor! Various dishes of fried garlic sprouts, recipes with vegetables, eggs, meat, mushrooms. What can be cooked from garlic arrows

]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

Composition 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 garlic arrows are poured with omelette mixture, a small fire is made and the omelette is brought to readiness under the lid. 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 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 the arrows of garlic to make a delicious preparation for the winter? The main thing is to have time to collect garlic arrows in time before they become tough. Use only young, tender shoots that have not yet blossomed.

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

• Garlic arrows for the preparation of blanks can be left whole or cut into cubes, rings, grind into a paste. The taste of the finished snack does not depend on the shape of the cut of the main product.
• Salt is used ordinary, not iodized.
• To store 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 washed clean jars for 1/3 of their volume. This sterilization lasts 5 minutes. Then the water is poured out and the jar is filled with food.
• When canning garlic arrows, it is best to play it safe and carry out the second stage of sterilization, which is subjected to filled jars. To do this, put a small linen napkin on the bottom of the pan so that the jars do not burst, bring the water to a boil, put the prepared jar filled and covered with a lid in it and boil over low heat (can be sterilized using a home electric grill by putting the jar there for 10-15 minutes). The time of sterilization of jars with garlic preservation 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.

Cooking

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 dip in a pot of boiling water for 1-2 minutes, then pull out 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 (previously sterilized) in an upright position, pour in brine and cover with lids.
6. This is followed by re-sterilization (see above how to do this).
7. Then cork the jars with lids, turn upside down and cover with a cloth to cool naturally.

Method 2

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

This recipe differs from the previous one in that such an appetizer is prepared not for long-term storage, but for quick consumption.

Ingredients:

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

Cooking

1. For brine, mix water and salt, boil.
2. Rinse the garlic cloves, pat dry and chop as desired.
3. Wash the dill greens well. Wash and clean horseradish.
4. Finely chop horseradish and dill or chop with a blender, food processor or a simple meat grinder.
5. In a sterilized jar, put garlic arrows, a mixture of horseradish and dill, a few leaves in layers.
6. Next, pour the stacked products with brine, cover with a lid and leave to cool.
7. After 4-5 days, your fragrant and gently 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;
• a glass of apple or table vinegar.

Cooking

1. Prepare 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 regular mayonnaise or horseradish on your table.

Products:

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

Cooking

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

Advice! For a more delicate texture, 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 preparing the sauce does not provide for 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 time-consuming way of harvesting. In addition, greens in this case are not subjected to heat treatment and retain a maximum of useful substances.

Only young shoots of garlic shooters act as ingredients here.

Processing sequence:

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

You can also make portioned frozen garlic cloves. The advantage of this method is that at any time you can get exactly as much frozen product as you need at the moment. To do this, rinse and dry the arrows, then grind them in a blender or with a combine into a homogeneous mass. Next, spread the garlic puree into containers for freezing ice and send to freeze.

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

What to do with the garlic arrows that are left?

Break or leave

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

In what cases the arrow is left

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

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

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

Is it worth throwing arrows

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

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

Pest control

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

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

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

How to get rid of carrot flies

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

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

medicinal garlic

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

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

How to cook

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

simple omelette

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

Stewed tubules

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

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

fried arrows

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

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

Pumpkin puree soup

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

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

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

Meat dish

What can be done with garlic arrows and also meat dishes will also be a discovery for many. It is best to use beef here, there are no exact proportions, everyone cooks the amount of meat that he needs in a given situation. You will also need garlic tubes, onions, soy sauce, a little sugar, vegetable oil, pepper, sesame seeds, and of course, you can’t do without salt.

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

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

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

Preparation for the winter

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

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

So how do you make garlic chives paste?

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

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

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

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

Garlic is a specific plant, but very useful.

It gives strength and helps fight disease.

Garlic contains a lot of vitamin C, carbohydrates and organic acids, dietary fiber.

Garlic is recommended for people suffering from colds, infections and diseases of the stomach and intestines.

Many gourmets appreciate green arrows of garlic. They have an amazing aroma, they can be used as a main ingredient or as an additive.

Unfortunately, this delicacy is available only 2-3 weeks in late spring.

Therefore, you need to hurry up during this period to enjoy original and simple dishes from garlic arrows.

Do not forget to use your imagination when deciding what can be cooked from garlic arrows.

Basic principles of cooking arrows of garlic

Garlic shoots can be used in any cooking process: fry, boil, pickle, steam, dry and more.

Remember to always cut off the tops of the garlic shooters, as they contain seeds that taste harsh and not at all edible.

If at the moment you are not going to cook anything from the garlic shooters, and their season is coming to an end, you can freeze them. To do this, simply boil them over low heat and put them in plastic bags in the freezer. So arrows of garlic can be stored for almost six months.

Garlic shoots can be used in cooking vegetables and meat, various dressings and sauces.

Before cooking, garlic arrows must be washed and dried well.

What to cook from the arrows of garlic: undercooked garlic for an amateur

This recipe can be classified as “an amateur”, since not all people recognize fried garlic. Its main feature is that it is better not to overcook the garlic arrows than to overcook them. Then all their useful properties will be preserved, and the taste will benefit from this.

Ingredients

salt, pepper, soy sauce

seasonings and spices, sesame seeds

Cooking

Wash and dry fresh garlic cloves.

Cut them into small pieces of five - six cm.

Pour vegetable oil into a shallow frying pan.

Put the chopped garlic arrows in a pan, salt, add pepper.

Fry on low heat for five minutes.

Add soy sauce and let simmer for 20 minutes.

Define the readiness of fried garlic cloves as slightly undercooked.

You can add frying to the finished dish: pre-fried onions and carrots.

Sprinkle the roasted garlic cloves with sesame seeds.

Tomato and garlic: what to cook from garlic shooters

The recipe for this dish tastes similar to fried mushrooms. It can be used as a side dish for a main course or on its own. Tomato paste adds a little unusual taste, and spicy spices.

Ingredients

half a kilo of fresh garlic cloves

a little more than half a glass of vegetable oil

salt pepper

• 4 spoons of tomato paste

Cooking

Wash and dry the garlic cloves, remove the testicles.

We cut into small pieces. Add salt and pepper to them. Mix well.

Pour vegetable oil into a frying pan and heat it up.

We put the arrows of garlic in the pan, fry them a little, make sure that the garlic juice stands out from the arrows.

Simmer the garlic cloves until they become slightly translucent.

Add tomato paste and simmer for another ten minutes.

Arrows of garlic with carrots and onions

Garlic sprouts with vegetables are the easiest thing to make with garlic sprouts. A minimum set of products allows you to attribute this dish to the most budgetary. It is suitable as a snack with rye bread or as a whole dish with a side dish.

Ingredients

half a kilo of fresh garlic cloves

3 medium carrots

a couple of bulbs

a little less than half a glass of vegetable oil

salt pepper

spices and herbs

Cooking

Wash and dry garlic cloves.

We cut them into five-centimeter segments.

We cut the onion in half rings, three carrots on a medium-sized grater. Fry everything together in vegetable oil in a frying pan for 15 minutes.

To this "frying" add arrows of garlic, salt, pepper and sprinkle with spices. Simmer over low heat for 25 minutes.

After the arrows of garlic are ready, you can sprinkle them with herbs.

What to cook from garlic arrows: with thoughts about the future

This recipe for garlic arrows is for the future. It is used as a seasoning, garnish, it can be smeared with bread, added to first courses. The biggest plus of the recipe is that the garlic arrows can be frozen and used after a long time.

Ingredients

half a kilo of fresh garlic cloves

salt pepper

soy sauce and dry mustard

Cooking

Rinse and dry fresh garlic arrows, twist them on a fine mesh meat grinder.

Salt and pepper.

Add soy sauce and mustard. Mix everything well.

Pack into containers and freeze.

What to cook from garlic shooters: pumpkin puree soup

In this recipe, garlic arrows are used as a secondary ingredient, however, it depends on them how tasty the soup will be. Puree soup can be stored in the refrigerator for a couple of days without sacrificing taste and benefits.

Ingredients

half a cup of fresh garlic cloves

7 cups vegetable broth

1 leek

half a medium pumpkin

a spoonful of olive oil

2 cloves of regular garlic

spices, salt, pepper, seasonings

2 spoons of soy sauce

Cooking

Finely chop the leek, put it in a saucepan with olive oil. Simmer until soft.

We chop the garlic, spices and seasonings add to the onion.

We cut the pumpkin into cubes, together with the vegetable broth, add to the garlic and onions. Let's wait until it boils. Cook on low heat for half an hour.

Add soy sauce.

Cool the soup and grind with a blender to a puree state.

Decorate the finished puree soup with finely chopped garlic arrows.

Pickled garlic cloves

Arrows of garlic in the marinade - a simple and tasty recipe that will come in handy for any housewife. Its main advantage is that such a product can be used at any time of the year.

Ingredients

a quarter kg of fresh garlic cloves

glass of vinegar

glass of water

a couple of tablespoons of sugar

a couple of tablespoons of salt

several bay leaves

pepper, cinnamon, cumin

Cooking

Wash and dry the garlic cloves.

Pour boiling water over them for a few minutes.

Sterilize jars.

Arrows of garlic put in jars.

Prepare brine. Pour garlic cloves over them.

Roll up.

The product is ready in a month.

In Korean: what to cook from the arrows of garlic

This wonderful dish will appeal to lovers of everything Korean: spicy, peppery, to take your breath away. Great as a main dish or salad.

Ingredients

half a kilo of fresh garlic cloves

couple of bay leaves

1 spoon of vinegar

1 spoon of coriander

1 tablespoon Korean carrot seasoning

a pinch of sugar

half head of garlic

Cooking

Wash and dry the garlic cloves. Finely cut into small pieces.

Fry in vegetable oil until they become soft.

Add bay leaf, vinegar, sugar, garlic, seasoning. Mix.

Cook over low heat for at least five minutes.

Cool and add coriander.

Mix and leave for an hour.

Cooking lecho: arrows of garlic and marinade

Excellent preparation for the winter. This lecho can be used as an appetizer or salad for the main course. Since garlic arrows ripen before vegetables, the list of ingredients is small.

Ingredients

half a liter of tomato juice or paste

a little over half a liter of water

1 spoon of salt

half a glass of sugar

half a glass of vegetable oil

250 ml vinegar

kg arrows of garlic

Cooking

Mix sugar, salt, tomato juice, water, vegetable oil. We are preparing the marinade.

After the marinade boils, add finely chopped garlic cloves. Let it boil for 20 minutes.

Add vinegar and boil for five minutes.

Pour the finished lecho into two-liter jars.

Arrows of garlic - on a sandwich

Garlic oil made from garlic stalks is very soft, tender, tasty and great for any type of bread. It is recommended to put a piece of cheese on top of a sandwich with garlic butter.

Ingredients

cup finely chopped fresh garlic cloves

a pack of butter

Cooking

Wash and dry the garlic cloves.

Twist them through a fine sieve of a meat grinder.

Gradually add the melted butter to the finished mass. Pour the resulting mixture into a mold and send it to the freezer.

What to cook from the arrows of garlic: pickled seasoning

Pickled garlic arrows are perfect for potato soup, mashed potatoes, gravy, rice dishes. Food, thanks to them, becomes spicier and more aromatic.

Ingredients

a couple kg of arrows of garlic

one and a half liters of water

half a glass of sugar

half a glass of salt

Cooking

Wash and dry the garlic cloves. Cut them into small pieces of five cm.

Place in a saucepan.

Dilute salt and sugar in water, boil, cool. Pour garlic cloves.

Cover the pan with a piece of cloth, put a plate on top and oppression.

Leave in the refrigerator for a month.

Season with garlic: what to cook from the arrows of garlic

This recipe is perfect for those who don't really like butter, margarine and the like. Instead of these dairy products, you can spread the usual garlic dressing on bread. It can also be used as a dressing for borscht or as a side dish for bean dishes.

Ingredients

glass of vegetable oil

half a cup of minced garlic cloves

salt and pepper

Cooking

Rinse and dry the garlic cloves, chop well.

Mix with salt and pepper. Crush with crush.

Chop vegetable oil and pour garlic arrows over it. Mix and pour into small containers.

Keep refrigerated.

Tricks and secrets of cooking dishes from garlic arrows

Fresh garlic arrows are well used as the main ingredient for soups and borscht dressings.

Zucchini, beets, spinach go well with garlic arrows; from protein products, garlic arrows are best cooked with cheeses, meats and eggs.

To make the dish more spicy, add mustard and soy sauce to the garlic arrows.

Before cooking, you can pour the arrows of garlic for a couple of minutes with boiling water to rid them of bitterness.

It is recommended to serve ready-made garlic arrows on the table with buckwheat or fried potatoes.

Arrows of garlic can be used together with herbs in the preparation of lightly salted cucumbers.

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

How to cook garlic shooters

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

Arrow dishes

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

How to close for the winter

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

Recipes for cooking arrows of garlic

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

fried

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

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

Ingredients:

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

Cooking method:

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

Pickled Arrows

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

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

Ingredients:

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

Cooking method:

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

pickled arrows

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

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

Ingredients:

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

Cooking method:

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

Korean style garlic arrows

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

The recipe for garlic arrows in Korean is a spicy, spicy dish. Asian-style sprouts go well with meats, especially pork. As a seasoning, you can use a store mix for Korean carrots or create a bouquet yourself. Coriander, black pepper, cloves and sesame seeds can be added to the garlic base.

Ingredients:

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

Cooking method:

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

With carrots and onions

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

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

Ingredients:

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

Cooking method:

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

Paste of garlic arrows for the winter

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

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

Ingredients:

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

Cooking method:

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

Appetizer of garlic arrows

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

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

Ingredients:

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

Cooking method:

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

Soup puree with garlic arrows

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

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

Ingredients:

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

Cooking method:

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

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