What can be cooked delicious from garlic arrows. Video: Salted garlic arrows and creamy mass with them
I didn’t even know that it was possible to cook something from garlic arrows until my mother went to visit and tried this wonderful dish. dig around the Internet.
Garlic sprouts stewed with tomatoes and onions
Make garlic arioli for dipping vegetables. Add some of your favorite Italian pasta sauces. Spoon a little into soup recipes. Substitute butter for baked potatoes. Put some on your ears to deter vampires. I enjoy multitasking my cooking as much as possible and this is where meal planning can really help. If you know you'll need sautéed garlic for your Friday meal and roast chicken on Wednesday, why not toss the garlic with the chicken so you don't have to reheat the oven?
Ingredients:
Garlic arrows.
Onion.
. Tomatoes.
. Salt.
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 very light food - then stewed garlic arrows are best suited.
Pickled garlic cloves
This is especially useful in the summer on those hot days. Start by removing any loose layers of skin from the entire head of garlic. Take your time, you don't want the studs to break off. You can toss up the part you cut off and reserve the rest of the head.
If you're only roasting one or two garlic heads, tear off one or two sheets of aluminum foil large enough to wrap around the entire head of garlic. If you are roasting multiple cloves of garlic, place the heads on their sides on a small roast or baking dish large enough to accommodate the number of cloves you are toasting.
Garlic arrows in tomato paste
Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic
Cooking
Cut garlic arrows into slices 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, salt the arrows, season with paprika, pass the garlic through a press, season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for a couple more minutes.
Drizzle a little olive oil on each head and season with sea salt and freshly ground pepper. If you want to play around with different flavors, you can experiment by adding some rubik or lemon zest to the seasoning. The number of options is huge.
If you are using aluminum foil, wrap the head of garlic tightly in the foil and place directly on top of the cabinet. This works great if you're scorching some other ingredient because the garlic takes up very little space. You can even use this method when shooting barbecues to grill vegetables or steaks or chicken.
Salad of garlic arrows with egg
Ingredients:
garlic arrows
Tomatoes
- vegetable oil
I am chicken eggs
Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and after that add a little water and simmer. You need to add about a couple of soup spoons of water. Simmer until garlic 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!
If they are not softened enough, just put them back in the oven for another 5-10 minutes. Regardless of which method you use to sauté the garlic, let them cool after you remove them from the oven before roasting. When they are cool enough to handle, unroll with aluminum foil or remove from the pan and squeeze the garlic from the bottom of each clove with your fingers.
Yes, it's a bit messy, but please try not to consume too much garlic while squeezing. The aroma from roasted garlic is so intoxicating that you will have to use all your willpower to make sure you don't eat too much. If you're roasting garlic for the food you're cooking that day, use what you need and store the rest in an airtight container in the refrigerator for up to two weeks. If you don't have a recipe calling for roasted garlic later this week, try substituting any recipe that calls for garlic, or simply spread it on a slice of Italian bread for a quick snack.
Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 stack.
Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), 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)
It's a simple method of cooking, and if you're doing it while sautéing something else, it doesn't really add much time or effort to what you're cooking, but it does make a big difference. Sweating should be something we do when we exercise. What in the world does this have to do with cooking?
In fact, there are several parallels. When a person begins to express himself, and the body temperature begins to rise, we sweat. Sweating is our body's defense against overheating. Similarly, when we put a few cubes of vegetables in a pot with a little oil and start cooking them, the moisture rises on the cut surfaces, making the vegetables look like they are sweating.
Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 bulb
* Salt, favorite spices
Saute coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm long and put them on the vegetables. Fry for 5 minutes, stirring. Add coarsely chopped tomato and sauté a little. Salt, season with spices. Sprinkle with herbs when serving.
Garlic arrows with dill
Pot is like the goal is to cook small, uniform pieces of food in an open pan in a small amount of fat. The difference between the two methods is the temperature. Saute should be done on average high to high temperature, and the goal is to cook quickly while browning the food. While sautéing can produce a finished dish, sweating is almost always a preliminary step in a longer cooking process.
Because in a sweat, you don't want food to be brown, and we all know that golden brown means great taste. So what is sweating if it's just a preliminary step? Is it really necessary? In my opinion, the answer is "Yes".
Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. Sesame seed - 1 tsp
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangneom. Mix thoroughly. We are waiting for the dish to cool down and serve it on the table.
When cooking, we take time to sweat the flavor - onions, carrots, celery, garlic, shallots, etc. - before adding other ingredients to start building flavors. Most flavors are quite crunchy when raw. This results in strong cell walls.
Sweating helps to remove moisture from aromatic compounds and weaken and soften cell walls. Once the aromatics are translucent, which is easiest to see in an onion, you can add more ingredients and continue with the recipe knowing you've given the flavors a head start in cooking and extracting the flavors.
Frozen arrows for the winter.
We cut into pieces 1-1.5 cm long, lay out in portions in plastic bags, tie. First, the packages are cooled for 2-3 hours in the refrigerator, then placed in 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.
Dice or chop the onion, carrot and celery to about 1/4 inch. The more uniform your pieces are, the more evenly they will cook, so slicing food is preferable to chopping. Heat the saucepan over medium low heat until tender.
Add a small amount of oil to the pan and roll up the coat. Let the oils sit for a few seconds. Add the diced vegetables to the pot along with a healthy pinch of salt. The salt will help draw the water out of the vegetables. Adjust the heat so you can hear a gentle hiss. You shouldn't hear loud hisses or pops, if you do, turn off the heat to maintain a soft hiss.
Braised garlic arrows
In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft, salt to taste and pour 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.
In Korean: what to cook from the arrows of garlic
A chef friend of mine once described a good cook as "someone who can make a great meal with just a few ingredients". This dish is a great starter because it only has a few ingredients, but they need to be chosen and cooked carefully to make it work. When you sauté garlic in oil, make sure you feel good, it's one of the greatest flavors in cooking and you'll never forget.
Let's take a closer look at the ingredients. Pasta - The best pasta for this recipe is either dry factory-made spaghetti or very thin spaghettini because it has the ability to stand up and not be overwhelmed by the buttery sauce. Fresh homemade egg-based pasta will be processed and absorb too much sauce.
Fried garlic arrows
Again, the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. It can be served as a side dish for meat, fish.
Figure about 4 ounces of dry pasta per person, in other words, a 1 pound bag should yield 4 servings. Use plenty of water so it doesn't stick together. Add ok. 1 tablespoon of sea salt per pound of pasta. This will bring out the flavor of the pasta. When water returns to a boil, add pasta.
Basic principles for preparing garlic arrows
Don't break the pasta to fit the pot, use a spoon to bend it as it cooks. Stir the pasta often to prevent sticking. One pound of spaghetti takes approx. Once the paste is done, pour it into a colander. Let the flavor of the pasta stand out.
Chicken liver with garlic arrows
Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.
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.
Adding Cheese - If a recipe calls for grated cheese, add it before tossing and add an extra to the table. Since we don't add salt to this recipe, it's vital to add it to the water when we cook the pasta. Extra virgin olive oil, on the other hand, comes from a 2nd or 3rd pressing with a maximum oleic acid content of 4%. Which oil you use depends on what you like and how deep your pockets are.
There are basically three types of garlic and the one you use will depend on taste and availability. American garlic, which is white-skinned and has the strongest flavor. Italian garlic that is lilac in color and milder flavored.
Garlic arrows with pork ribs
Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.
Cut the ribs into portions, salt, sprinkle 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.
Pickled garlic arrows
Elephant garlic, which is huge and has the mildest taste of the three. When choosing, look for firm heads with dry skins that feel heavy for size. Stay away from any that are shriveled, brittle, yellowing, or end up in a jar already cut.
Parsley. Is there a difference in taste? I like to cook with leafy parsley and use curly leaves to decorate my plates. And in most recipes, fresh is better than dried. Black Pepper - Comes from black pepper that is slightly unripe and dried until they shrivel. The best black peppers know to be Tellisher and Lampong and have a spicy hot yet sweet flavor. Please note that as soon as you grind the pepper, it will quickly lose its flavor.
Korean salad of garlic arrows
Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean 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.
You will find several variations of this lamb recipe recipe in Mediterranean countries. The good news is that when it comes to holiday meals, this is probably one of the easiest and fastest ways: the entire recipe only requires 5 ingredients and less than 15 minutes to prep!
Ingredients for French Easter Lamb Recipe
Now you can certainly tighten it up a bit, but the basics of eating are very simple. And if you're not crazy about eating meat on the bone, why not try an exotic Easter?
- Leg of lamb, recommended bone Garlic Pepper Olive oil.
- Fresh rosemary Dried herbs "Provence".
Don't wait for the garlic cloves to get rough - in this form they are no longer suitable for food. They will give off aroma, but they will taste fibrous, tough. 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.
If your butcher hasn't done this, remove most of the white tough skin that may be on the leg of lamb. Just make a small cut, pull with your fingers, and cut parallel to the meat as you pull. Cut your garlic into small juliennes about 5mm x 5mm.
Do this evenly in all deep parts of the meat. Place the leg of lamb in a large oven and add a little olive oil and a generous sprinkling of pepper and optional 'grasses de Provence' on each part of the roast. With oil, all the peppers and herbs will stick to the meat creating a kind of crust.
A very unusual and tasty dish can be prepared from garlic arrows. The taste of fried garlic arrows is not garlic at all, but is somewhat reminiscent of Korean salads, in particular fern. I advise you to try it too!
Ingredients:
- 400-500 gr. fresh arrows of garlic;
- potatoes - 1 kg .;
- onion - 1-2 heads;
- mayonnaise - 3 tablespoons;
- sour cream - 3 tablespoons;
- cheese - 100 gr.;
- salt, seasonings and herbs to taste;
- sunflower oil.
Cooking:
Wash the garlic arrows, remove the thin tails, cut into pieces, about 5 cm each. Fry in oil until tender, stirring occasionally. Ready garlic arrows will become swamp green.
While the garlic is roasting, prepare the potatoes. You can just boil the potatoes and mash them, but we will bake them in the oven.
We clean the potatoes, wash them, cut them with a curly knife into thin plates, about 3-4 mm thick. Onion cut into cubes, mix with potatoes, add salt and seasonings. We spread the potatoes on a greased baking sheet, grease everything with sauce. The sauce is prepared as follows: sour cream and mayonnaise are mixed in equal proportions. Sprinkle potatoes with grated cheese. We put the baking sheet in a preheated oven and bake for about 50-60 minutes at a temperature of 160-180 degrees.
Arrange baked potatoes and fried garlic arrows on plates.
Bon appetit!
Garlic sticks (arrows)
1 liter of water, 1.5 table. spoons of salt, 1 table. a spoonful of sugar, 100 grams of vinegar, 100 grams of vegetable oil. The brine will boil, throw arrows into it, you can cut them into 5-8 cm. After 5-7 minutes of boiling, you can roll them into jars.
Don't throw away the garlic arrows!
You noticed that the garlic has already released the arrow. If it is not broken off, then a full-fledged head will not grow, the plant will give all its strength to the maturation of bulbs. Well, it's been removed. And what to do with them - throw them away? In no case!
Firstly, juicy garlic arrows can be used to make salads, add to meat and first courses. They can be marinated in jars in the same way as the heads. Or just wash, chop finely and put in the freezer, and add to various dishes in winter.
Casserole. 1 bunch of garlic arrows, 2 eggs, 2 table. spoons of soy sauce, 2 table. spoons of lemon juice or 1 table. spoon of table vinegar, 3-4 table. tablespoons of vegetable oil for frying Cut the arrows into pieces and, stirring, fry them a little in vegetable oil, pour over the beaten egg. Add lemon juice, soy sauce (you can salt).
Salad. Very good for preventing colds and flu. 1-2 cloves of garlic very finely chopped, mixed with grated apple and 1/2 teaspoon of honey.
Marinated garlic stalks. Wash the arrows and cut into pieces (about 5-6 cm long). Blanch 1 min. in boiling water, put tightly in sterilized jars and pour boiling filling. Then roll up. Prepare the filling according to the recipe: dissolve 50 g of salt, 50 g of sugar in 1 liter of water, boil for 2 minutes, then remove from heat, add 100 g of 9% table vinegar. You can add a small amount of spicy greens to jars with arrows.
Arrows of garlic marinated in redcurrant juice. You will need: garlic arrows - 2 kg, red currants - 500 g, water - 700 g, dill (umbrellas) - 3 pcs., granulated sugar - 100 g, salt - 50 g. boiling water for 1 minute, put in a prepared container. Pour red currant berries with boiling water and boil for 3 minutes. Rub through a sieve, pour strained broth, add granulated sugar and salt, bring to a boil. Boiling solution pour garlic arrows with dill. Roll up the jars and, turning the lid down, put on a cloth to cool. Store at room temperature.
Secondly, garlic arrows can be used in the country instead of pesticides. The sharpness and originality of the smell of garlic are due to the presence of essential oil, which contains phytoncides that kill pathogens of many diseases and repel pests. Usually, full-fledged heads or tops are used for these purposes, but garlic shooters “ripen up” much earlier!
500 g of garlic arrows are finely chopped, ground in a mortar, put in a 3-liter jar, poured with water at room temperature and insisted in a dark place for 5 days. Then the infusion is filtered and diluted: 60 g of garlic infusion and 50 g of soap are taken for 10 liters of water. Sprayed in the evening or in cloudy weather, plants affected by aphids and spider mites, thrips. And it can be cabbage, tomatoes, grapes, etc. The second spraying - in 3-5 days. The spider mite disappears after the first or second watering, depending on the degree of infection. You can use dry garlic leaves: 100-150 g of leaves are infused in 10 liters of water. Treated against aphids and spider mites.
The strong garlic smell is good at repelling the carrot fly, which needs to be fought almost all summer. First, you can use the arrows of garlic for this, and then the tops, which are usually thrown away after pruning. The infusion can be prepared as follows: 200 g of arrows are scrolled through a meat grinder, poured with 10 liters of water, 50 g of grated soap are added, filtered (after the soap has dissolved).
Anna Kasyanova.
Garlic arrows for the winter: recipes for blanks
Tomato-garlic seasoning
Products are taken by eye, very easy to prepare, stored in the refrigerator.
Ingredients:
- arrows of garlic;
- a little tomato sauce or pasta.
How to cook garlic arrows:
Rinse the arrows from dirt and dust, pass through a meat grinder. Mix the garlic mass and tomato seasoning in a cup (add enough of it so that in the end the mixture is not very liquid). Then spread the seasoning from the garlic arrows into sterile jars, close the lids and refrigerate.
Dill-garlic seasoning
It's great to add it to first courses, especially borscht.
Ingredients:
dill leaves;
- salt;
- Sterile polyethylene lids and jars.
How to cook:
Scroll the arrows of garlic and dill through a meat grinder, mix with salt and arrange in jars. Sprinkle salt on top, close the seasoning and put it in the refrigerator for storage.
Garlic arrows with vegeta
Ingredients:
- arrows of garlic - 700 g;
- mixed greens - 300 g (prepare, for example, thyme and parsley, basil and dill);
- vegeta - 6 tbsp. spoons.
How to cook:
Grind the greens and arrows of garlic (naturally, everything should be clean and dry) through a meat grinder or blender.
In a cup, mix the green mass with the vegeta, transfer to jars, lightly tamping the mixture. Store in the refrigerator, but you can freeze if desired.
Advice: garlic arrows with vegeta can be added to any dish, and the one that is stored in jars is very good to coat pieces of meat for baking.
By the way, seasoning can be prepared not only from garlic arrows, but also from the leaves of this amazing plant.
pickled garlic leaves
Ingredients:
- young leaves of garlic;
- water - 1 liter;
- salt - 5 teaspoons;
- vinegar - 2.5 cups;
- sugar - 2 tbsp. spoons.
How to prepare:
Rinse the garlic leaves from dust, cut into large pieces, dip in boiling water for 2 minutes and then pour over with ice water. When the water drains well from the leaves, arrange them in jars and prepare the marinade.
Stir salt and sugar in water, boil the mixture, pour in the vinegar and immediately pour the marinade over the garlic leaves. Cover the jars with lids, sterilize for 5 minutes, and then roll up.
Now you know how to cook garlic arrows and I hope you find the recipes useful. If I find anything new, I'll be sure to let you know. I think that anyone who has tried such a country snack at least once will never refuse it. Marinated arrows can be served as a side dish for meat, and with fresh ones, cook an omelet.
Yes, and one more thought - you can scroll the garlic arrows through a meat grinder or chop in a blender and combine with softened butter, you get fragrant and just awesome, especially for boiled young potatoes, butter.
Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this is a delicious delicacy with a spicy taste and spicy aroma. Garlic shoots, which many housewives threw away, today serve as an excellent basis for many dishes. Moreover, in addition to the uniqueness that the arrows of garlic give to dishes, they are also an excellent source of vitamins. Moreover, as it turned out, they contain much more arrows than garlic itself.
From garlic arrows you can cook a wonderful appetizer, salads, sauces, seasonings, they can be added to vegetable stews, fried, added a little to the first and second courses, and, finally, prepared for the winter.
There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect garlic arrows in time. Remember, garlic cloves should be cut as soon as the garlic releases them, while they are still tender and juicy. Pay attention to the appeared bud. If it is closed - cut off the arrow immediately, but if it has blossomed into a flower - the arrow is absolutely not suitable for eating or for harvesting.
Pickled garlic arrows for the winter (recipe number 1)
Ingredients:
1 kg arrows of garlic,
1 l hot water,
50 g sugar
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, mustard seeds - to taste.
Cooking:
Wash the young garlic cloves, cut into sticks, blanch in boiling water for 2 minutes and let them cool. At the bottom of the prepared sterilized jars, put bay leaves, peppercorns, mustard seeds and put garlic arrows on top of this. Pour everything with a hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 l - 5 minutes, 1 l - 10 minutes. Then roll up the jars, turn them over, let them cool and store in a cool place.
Pickled garlic arrows for the winter (recipe number 2)
Ingredients:
1 kg arrows of garlic,
1 l hot water,
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, red hot pepper - to taste.
Cooking:
Prepare the garlic cloves, chop them and blanch for 2 minutes. Then let cool and put in clean sterilized jars, on the bottom of which all the spices have already been placed. Prepare the marinade from water and salt. Pour jars with garlic arrows with boiling marinade and add 1.5 tablespoons of vinegar per 0.5 liter jar, 3 tbsp per 1 liter jar. Banks immediately roll up, turn over, let them cool.
Pickled garlic arrows with herbs
Ingredients:
garlic arrows,
dill,
parsley.
For marinade:
1 liter of water
50 g sugar
50 g salt
1 tsp 70% vinegar essence.
Cooking:
Wash the garlic cloves, cut them into pieces 3-5 cm long, chop the greens coarsely. Put everything in prepared sterilized jars, pour boiling water and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with a marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over and leave to cool completely.
Pickled garlic arrows with pepper and cinnamon
Ingredients:
300 g arrows of garlic,
1 stack water,
1 stack table vinegar,
3 tbsp salt,
1.5 tbsp Sahara,
3 g cinnamon
10 g black ground pepper,
3 bay leaves.
Cooking:
Prepare the collected young garlic arrows, cut them, scald with boiling water and put in a prepared sterilized jar. Fill the contents of the jar with hot brine made from water, salt, sugar, seasonings and spices, and roll up the lid. Garlic arrows prepared in this way will be ready to eat in three weeks.
Pickled garlic arrows in Korean
Ingredients:
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.
Cooking:
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.
Salted garlic cloves
Ingredients:
1 kg arrows of garlic,
4-5 blackcurrant leaves,
3 cherry leaves
½ horseradish root
100 g green dill.
For brine:
1 liter of water
60-70 g of salt,
ground black pepper - to taste.
Cooking:
Sort the garlic arrows, rinse them with cold running water and cut into 10 cm long pieces. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Put everything in jars, shifting with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50ºС, fill the contents of the jars with it, cover the top of the jar with gauze folded in 2-3 layers and leave at room temperature. After 5 days, cover the jars with tight plastic lids and store in a cool place.
Arrows of garlic in redcurrant juice
Ingredients:
2 kg arrows of garlic,
300 ml red currant juice,
700 ml of water
3 umbrellas of dill,
100 g sugar
50 g salt.
Cooking:
Cut the garlic cloves into 3-5 cm pieces and blanch in boiling water for 1 minute. Then put them in clean jars along with dill umbrellas. Pour red currant berries with boiling water and boil for 3 minutes, then rub through a sieve. Add salt, sugar to the strained broth, bring it to a boil and pour it over garlic arrows with dill. Roll up the banks, turn over and leave to cool completely. Store the workpiece in a cool place.
Arrows of garlic with paprika and coriander for the winter
Ingredients (per 1 liter jar):
400 g arrows of garlic,
3 garlic cloves,
50 ml vegetable oil,
50 ml soy sauce
1 tbsp Sahara,
1 tbsp salt.
1 tbsp 9% vinegar,
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.
Cooking:
Wash the garlic cloves, dry and chop. Pour vegetable oil into a preheated pan, put garlic cloves and fry them for 10 minutes, uncovered. Then pour the vinegar and soy sauce into the pan with arrows, stir and bring the mixture to a boil. Then add sugar, ground coriander, paprika, salt, black and red peppers to the resulting mass and mix everything well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Put the finished mass in a jar, cover it with a lid, sterilize for 10 minutes after boiling and roll up.
Pickled garlic arrows (option No. 1)
Ingredients:
2 kg garlic arrows,
1.5 liters of water,
100 g sugar
100 g of salt.
Cooking:
Rinse the garlic sprouts well in cold water, cut into 3-5 cm pieces and place in a clean prepared container. Dilute sugar and salt in cold water, let the solution boil, cool it and pour arrows. Cover the container with the arrows with a clean cloth, put a plate on top, set the oppression on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.
Pickled garlic arrows with dill (option No. 2)
Ingredients:
500 g of young garlic shooters,
3 sprigs of dill,
1.5 stack. water,
1 tbsp salt,
1.5 tbsp 4% vinegar.
Cooking:
Rinse the garlic cloves with cold water, cut into 3-6 cm pieces, dip in boiling water for 2-3 minutes, then dip in cold water to cool. Place 2 sprigs of dill on the bottom of the prepared container and tightly lay the garlic arrows, cover them with another sprig of dill on top. To prepare the brine, dissolve salt in boiling water, cool and add vinegar. Pour the garlic arrows with dill with the prepared chilled brine, cover with a plate on top, put oppression on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Store the finished pickled arrows in the refrigerator.
Sauce of garlic arrows "Piquant"
Ingredients:
500 g arrows of garlic,
100 g salt
ground coriander - to taste.
Cooking:
Thoroughly wash the garlic shooters and pass them through a meat grinder. Add all other ingredients to the arrows, mix, season with coriander and package in small pre-sterilized jars. Close the lids and store in a cold place.
Seasoning of garlic arrows with dill "For first courses"
Ingredients:
garlic arrows,
dill greens,
salt.
Cooking:
Wash the arrows of garlic and dill, dry and pass through a meat grinder. Mix the resulting mixture with salt (the mass should turn out to be well salted) and arrange in sterilized jars. Lightly sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.
Garlic arrows with thyme and basil
Ingredients:
700 g arrows of garlic,
300 g mixed greens (thyme, basil, parsley, dill),
6 tbsp spices Vegeta.
Cooking:
Pass clean and dry arrows of garlic and herbs through a meat grinder. Mix the resulting mass with seasoning, transfer to clean, dry jars, lightly tamping the mass, and store in the refrigerator. The mass can also be frozen. Just pack the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic blanks from the cells, put them in a bag and store in the freezer until needed.
Garlic arrows with gooseberries and cilantro
Ingredients:
500 g garlic arrows,
500 g gooseberries,
1 bunch green cilantro
1 bunch dill,
3 tbsp vegetable oil,
2-3 tsp salt.
Cooking:
Wash the gooseberries, remove the tails and, together with the garlic arrows, pass through a meat grinder. Wash the greens, finely chop and combine with the garlic-berry mass. Add vegetable oil, salt to it and mix well. Arrange the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.
Lecho of garlic arrows
Ingredients (for 4 cans of 0.5 l):
garlic arrows - how much will go into the marinade.
For marinade:
700 ml of water
500 g tomato paste,
1 tbsp topless salt,
½ stack Sahara,
½ stack vegetable oil,
¼ stack. apple cider vinegar.
Cooking:
From the above ingredients, prepare the marinade without adding vinegar, and bring it to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar, boil for another 3 minutes. Then lay out in clean sterilized jars and roll up.
Frozen garlic arrows for the winter
Cut the arrows, wash them, dry them on towels and cut into pieces. Then lay them out on parchment, spread out in the freezer, and leave for a day. Then simply pour the frozen arrows into freezer bags, tie off and return to the freezer. When needed, take out the required amount without defrosting the entire package.
Believe me, having prepared arrows of garlic for the winter, you will not regret it. In the cold winter, the tantalizing aroma of garlic will gather your whole family at a large table more than once and once again remind you of a warm and generous summer.
Good luck preparing!
Larisa Shuftaykina
Dishes from the arrows of garlic are different. They can be stewed, fried, boiled and even marinated. In this article, we will describe several ways on how to cook garlic arrows.
Korean style garlic arrows
It's no secret that Korean dishes have always been distinguished by their spicy and spicy taste. This is how we decided to cook garlic arrows. For this we need:
- sunflower oil - 50 ml;
- freshly picked garlic arrows - 200 g;
- large juicy carrot - 1 pc.;
- large sweet onion - 1 pc.;
- granulated sugar - 5 g (1 dessert spoon with a slide);
- soy sauce - 1 large spoon;
- sea salt, ground pepper, Korean seasoning - apply to taste;
- sesame seeds - 1 large spoon.
We process products
How to cook garlic arrows? First, they need to be processed. The greens are thoroughly washed in warm water, and then dried and the seed heads are cut off. After that, proceed to the preparation of other vegetables. The bulbs are peeled and chopped into thin half rings, and the carrots are rubbed on a Korean grater. After that, granulated sugar and salt are added to the last component, and then carefully knead it with your hands and leave it warm for ¼ hour.
Heat treatment
Dishes from garlic arrows always turn out fragrant and tasty. To make a spicy Korean-style appetizer, you should thermally process the greens and onions. To do this, the oil is very hot in a frying pan, after which half the onion rings are laid out and fried for several minutes until golden brown. Next, the vegetables are taken out and left in a plate, and garlic arrows are laid out in the dishes.
Cook the greens over medium heat until they release flavor and are thoroughly browned.
Formation of appetizers and its serving to the table
Dishes from the arrows of garlic are formed quite simply. After cooling the fried vegetables, they spread them to the carrots and mix well. After that, they are flavored with various spices and soy sauce.
Putting the appetizer in bowls, it is cooled for several minutes in the refrigerator. Next, a spicy Korean dish is sprinkled with sesame seeds and served.
Cooking meat lunch with fragrant herbs
Arrows of garlic with meat are ideally combined. Having prepared such a dish at home, it can be served at the table not only as a full meal, but also with any side dish.
So, to make delicious meat with herbs, we need:
- sunflower oil - 50 ml;
- freshly picked garlic arrows - 150 g;
- large sweet onion - 2 pcs.;
- sea salt, ground pepper - apply to taste;
- drinking water - 1 glass;
- wheat flour - one and a half dessert spoons;
- young beef - 500 g.
Food preparation
Before preparing the arrows of garlic, all products should be processed. Young beef is thoroughly washed and dried. After that, it is chopped into cubes or sticks. Next, peel the onions. It is cut into half rings.
As for the garlic arrows, they are rinsed in a colander, shaken off strongly, the seed box is removed and chopped into 2-3 cm long sticks.
Cooking process
Dishes from the arrows of garlic are not made very long. First you need to thermally process the meat product. Pieces of beef are laid out in a frying pan with boiling vegetable oil and thoroughly fried until the color changes. After that, onion half rings are added to it and cooked for a few more minutes.
Having carried out the described actions, the ingredients are flavored with spices to taste, and then poured with water. After bringing the ingredients to a boil, cover them with a lid. In this composition, the products are stewed for about 40 minutes.
After the specified time, garlic arrows are added to the meat. With them, the dish is stewed for another 20 minutes until the beef is completely soft.
At the very end, drinking water is added to the pan, which is pre-mixed with wheat flour. So that flour lumps do not appear in the goulash, the liquid is poured through a fine strainer.
Serve to the table
Delicious and fragrant meat dish with garlic arrows goes well with any side dish. This goulash is good to serve with boiled pasta, mashed potatoes, buckwheat porridge, etc. However, there are cooks who prefer to serve such a dish to the table as a full meal, adding only a slice of bread to it.
Harvesting garlic arrows for the winter
Fresh garlic arrows can be used not only to cook various second and first courses or spicy snacks, but also to marinate them for the winter. How such a process is carried out at home, we will describe in the materials of this article. For this we need:
- fresh garlic (that is, young arrows) - about 1 kg;
- beet sugar - 50 g;
- boiled water - about 1 liter;
- coarse salt - 50 g;
- vinegar (6%) table - 3 large spoons;
- different spices (bay leaves, black peppercorns, hot red pepper, etc.) - add at your discretion.
We process greens
Pickled garlic arrows can be used not only as a snack, but also added to various dishes, including goulash, soups, etc.
To make such a preparation for the winter, you should carefully process the greens. Garlic arrows are sorted out, washed well and dried on a towel. After that, the seed box is cut off from them and chopped into 4 cm long sticks.
Marinade preparation
Arrows of garlic for the winter are harvested quite simply. After processing the greens, a spicy marinade is prepared. To do this, put beet sugar and table salt into boiling water. Mixing the components, achieve their complete dissolution. After that, the marinade is removed from the stove and table vinegar is added to it.
Harvesting greenery
To prepare pickled garlic arrows, you need to prepare jars. Containers for such a snack should be taken in a small volume. They are well washed and sterilized over steam. Tin or self-tightening lids are also boiled.
After the container is prepared, proceed to the formation of snacks. Put bay leaves, peppercorns and hot red pepper in jars. Next, the containers are filled with garlic arrows.
Bay greens fragrant marinade, it is kept in this form for ¼ hour. Then the brine is drained again and boiled. Having refilled the jars with boiling marinade, they are immediately rolled up.
Before removing the pickled garlic arrows in the cellar or pantry, they should be cooled at room temperature (2 days).
It is advisable to consume such an unusual and very tasty snack in 1-2 months. At the same time, the entire marinade is drained from the greens, and oil (any vegetable) is added to it and mixed well.
If it seems to you that pickled garlic arrows are harsh, then they can be pre-blanched. To do this, the processed and washed greens are laid out in a pot of boiling water and boiled for 3 minutes.
After the specified time, the arrows of garlic are taken out, strongly shaken off and cooled. After that, they are used in exactly the same way as described just above.
Summing up
As you can see, garlic arrows can be used to prepare various dishes and snacks. Combining such greens with meat or other vegetables, you will get a very tasty and fragrant dish that absolutely all your household members will appreciate.
And ... garlic shooters - the recipes for preparing the last product are not known to everyone. But green twigs contain even more vitamins and minerals than garlic cloves!
To my shame, I have always discarded the arrows before, cutting them off to increase the size of the head of garlic (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that they can not only be thrown into the compost heap or poured with boiling water and used to spray plants, but also eaten.
For the first time I tried such food at my sister's house, and she brought the recipe from work. Since that time, this ingredient has interested me and it turned out that a lot of different sauces, soups, snacks, seasonings, as well as can be prepared from arrows. Did not know? Then this article will be of interest to you!
Recipes are quite varied. You can, if desired, boil, steam, fry, rub, marinate, add both to the first and second courses, and even use it as a separate food in the form of pasta for sandwiches.
You can talk on this topic for a very long time, but today I propose to dwell on the most popular and interesting options.
In order to end up with delicious food, and not incomprehensible porridge, I recommend adhering to several principles for preparing garlic shoots:
- cook only from fresh raw materials, recently plucked from the garden (to extend the short shelf life of arrows, they can be frozen for future use);
- use only soft parts of the shoots (good ones break under the fingers, and overly hard parts simply break);
- throw away the top onions with seeds, they are hard and tasteless;
- it is important to rinse the product well and dry it on a towel before adding it to dishes.
When to cut arrows from garlic
You need to cut off the arrows as they appear, when they reach a length of about 20-40 cm. If you linger with their collection, then, firstly, the garlic will be smaller, and we will get a weak harvest, and secondly, the shoots will become too hard .
Basically, garlic "blooms" in June, depending on the weather, either at the beginning or in the middle. That is, this unusual “harvest” can be harvested for a short time, only 1-2 weeks.
Recipe for pickled arrows for the winter
Fortunately, there are recipes for harvesting garlic for the winter. Of course, for spins you will have to collect a large amount of raw materials, but if you have a garden bed or two or even more of this plant in your country house, then there will be no problem with the product.
The easiest way to prepare this delicacy for the winter is by rolling it into jars, while the recipe for pickled shoots is very simple.
For a good bunch of arrows with already cut buds, you will need:
- 1 l. water;
- 50 grams of salt;
- 1 glass of vinegar;
- 50 grams of sugar.
Make a marinade, wash the shoots, cut into pieces about 5 cm, put in jars, pour the prepared aqueous solution and sterilize for an additional half an hour. It can be in a water bath, or it can be in the oven at a low temperature so that the pickling is as complete as possible. It remains to roll up the jars, turn them over on the lid and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.
How to salt garlic arrows
Some people like spicy preservation, so you should learn how to pickle garlic arrows.
The method of salting is also quite simple, you need:
- prepare and cool the brine - 1 l. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
- wash the garlic sprigs, cut into pieces of 15-20 cm;
- put them in a colander in boiling water for 2 minutes;
- then dip into cold water to stop the cooking process;
- put in a glass or enameled container;
- pour brine;
- cover with a clean cloth;
- put oppression on top (a heavy plate, a wooden circle);
- leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take it out into the cold;
- as you use the pickle, it is worth adding new brine to it so that the garlic does not remain dry.
This dish goes well with meat, french fries or can be a separate snack.
Paste from garlic arrows without sterilization
My friend's best summer delicacy is garlic arrow paste, which her family spreads on bread for soups and borscht, marinates meat and just as a seasoning. The thing is really interesting, piquant, for lovers of spice.
Pasta is made quite simply, and it can be stored in the refrigerator for a long time, which allows you to store the product in this way in the winter. True, jars with the composition do not linger for lovers of such seasoning for a long time ...
For the paste you need:
- 800 grams of twigs;
- 1 tbsp salt;
- 1.5-3 tbsp vegetable fat;
- optional spices - pepper, coriander.
The arrows are washed, dried with a towel, hard ends and seeds are removed, chopped randomly and put into a blender. The rest of the ingredients are added there, interrupted into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). It remains to shift the paste into clean, sterile jars and close with airtight lids, store in a cellar or refrigerator.
Freezing garlic cloves
Product lovers want to enjoy garlic not only a couple of weeks a year, but all the time, and there is a way out - just freeze the product.
The procedure is the same as for vegetables, herbs and berries. The raw materials need to be washed, cleaned of unnecessary parts (seeds and hard base), dried a little, cut into convenient pieces of 5-7 cm, put in portioned bags and first cool in the refrigerator, and then freeze. And what can be prepared from such a blank - skilled housewives already know.
How to cook fried garlic arrows
Personally, I really like fried arrows, which are easy to cook, and you can use different recipes.
The easiest option:
- cut washed and peeled shoots;
- heat the pan, pour vegetable oil;
- pour the arrows there, salt immediately so that they let the juice flow;
- stirring, fry until half cooked (so the product is tastier).
You can also add either soy sauce or tomato paste at the very beginning, so the taste of the dish changes significantly - a nice change!
Korean style garlic arrows
And while visiting, I tried a delicacy of garlic arrows in Korean, of course, a little spicy, but tasty.
So, you need:
- 500 grams of shoots (it is better to take fresh ones, but a frozen workpiece pulled out of the freezer in 10-12 hours and melted on its own is also suitable);
- 70 ml. vegetable oil;
- 0.5 - 1 pod of red pepper;
- 50 ml. soy sauce;
- 0.5 tsp Sahara;
- 1 tsp ground or in grains of coriander;
- 6-8 pcs. cloves;
- a handful of peppercorns;
- 10 gr. sesame seed;
- 1 tbsp vinegar.
Wash, clean, dry the arrows, cut into pieces of 4-5 cm. Heat the oil in a large saucepan or cauldron, and at this time grind the spices in a mortar (to simplify the procedure, all additives can be taken already in ground form). Put the seasonings in a bowl, mix, let the oil saturate for 8-10 seconds, and then add the garlic there, fry until soft, stir in the sugar and soy sauce.
When the arrows turn olive color, add vinegar and sesame, remove from heat, cool and, after cooling, serve to the table.
Salad of garlic arrows
The product can be added to a salad, I came across several interesting recipes, but, I confess, I myself have not tried everything yet.
But I really liked the egg salad, I took a recipe from a friend, here it is:
- take garlic shoots, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
- wash the arrows, chop, stew in a pan with a spoonful of water until olive color;
- salt, sprinkle with spices;
- add diced tomatoes, fry everything together for about 5 minutes;
- beat the eggs into the pan, mix quickly, after thickening, remove from heat and cool.
Although this dish is positioned as a salad, it reminds me more of an omelet with vegetables, but more savory. What I like about it is that you can cook such a meal in just half an hour, if the ingredients are at hand.
So do not throw away garlic arrows, because there are many cooking recipes, for every taste. And now you know how to cook the product! Bon appetit, replenish your collection of recipes with new items using our blog and do not miss interesting articles thanks to a subscription!
List of recipes
Garlic arrows are a very short-term product, which really needs to be cooked in those two-plus weeks when they appear in the garden and are on sale. It is recommended to remove the young shoots of garlic, not only to make fragrant and very tasty main courses or salads, but also to improve the future harvest. The arrows must be cut off at a time when they are just beginning to twist. These savory, intensely flavored green shoots can enhance the flavor of any dish they are added to.
There are many options for how to cook garlic arrows: they are fried, stewed, added to a salad or soup. Since the shoots used in cooking have the so-called milky ripeness, the time of their heat treatment is very short - they become usable after 7-10 minutes. Some recipes for preparing this vegetable contain information that they must first be doused with boiling water to eliminate bitterness, but you can not do this. Of the mandatory actions, only cutting off the seed part from the arrows should be distinguished.
Dishes with garlic arrows are very easy to prepare and have a spicy and peculiar taste.
From garlic shoots, you can cook delicious dishes not only in season, but also prepare them for the winter: salt, freeze or pickle. To taste, pickled arrows are a bit like wild garlic. This recipe allows you to decrease / increase the amount of pepper and cloves, depending on your preference.
You will need the following products:
- Arrows of garlic - 50-60 pieces;
- Vinegar - 40 ml;
- Salt - 3 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Carnation - 2-3 pieces;
- Allspice - 2 peas.
Sequencing:
- Prepare the garlic, wash it, chop and blanch for a few minutes in boiling water, then dip in cold water.
- Boil 500 ml of water, pour all the spices into it and boil for 5 minutes.
- Sterilize the jar, lay out the arrows and pour in brine and vinegar, tighten tightly and leave to cool slowly.
Pickled arrows can be stored for a long time - up to six months, but usually this delicious snack is eaten much faster. In any case, this dish is a great way to get vitamins and nutrients in the cold season.
To cook healthy dishes with garlic arrows in winter, they can be prepared for future use, namely, salted. The easiest salting option is to sprinkle the chopped arrows with salt and lightly mash them with your hands, and then transfer them to a jar, then they can be added to a stew or salad. But in this form they cannot be stored for a long time. The following recipe will tell you how to pickle garlic shoots for the winter so that they stand for at least 3-6 months.
You will need the following products:
- Garlic arrows - 300 g;
- Salt - 100 g;
- Sugar - 50 g;
- currant leaves;
- Dill.
Sequence of actions:
- Prepare the shoots, wash them, dry them and cut into pieces of the required length (from 5 to 10 cm).
- Put arrows in jars, layering them with currant leaves and dill.
- Prepare a brine by dissolving salt and sugar in a liter of warm water.
- Pour the brine into the jars and leave in a cool place for several days, putting canvas and oppression on top of the arrows.
- After 2-3 days, remove the load and add fresh brine to the jars.
- Place the salted garlic sprouts in the refrigerator.
Garlic arrows prepared according to this recipe can be stored well in the refrigerator for several months, they can also be covered with an iron lid for longer storage.
The recipe is in the traditions of oriental cuisine, for its preparation you will need a wok pan, soy sauce, toasted sesame seeds and knowledge of small culinary tricks that make this Chinese-style pork salad especially appetizing and tasty.
You need to take the following products:
- Pork - 0.5 kg;
- Carrot;
- Garlic - 2-3 cloves and 300 g arrows;
- Soy sauce;
- Sesame;
- Salt;
- Starch - 5 g.
The sequence of stages:
- Pour the garlic arrows with cold water with the addition of salt for at least a few hours, this will allow them to remain elastic and crunchy during further heat treatment.
- Cut the pork into thin long strips, put the meat in a wok with hot oil and cook for three minutes over very high heat, stirring constantly.
- Grate carrots on a grater for Korean dishes, cut green arrows into pieces 8-10 cm long, mix with meat and cook together for several minutes.
- Place the contents of the wok on a paper towel or drain in a colander to remove excess fat.
- Pour oil into a saucepan, fry chopped onion and garlic cloves on it.
- In half a glass of water, dilute starch with soy sauce, add to a saucepan, bring to a boil and reduce the sauce.
- Put the vegetables with meat in a saucepan, warm together and turn off the heat.
Serve salad hot, sprinkled with toasted sesame seeds. You can cook this salad without a wok, in case of its absence, another frying pan with thin walls will do.
Another recipe for lovers of spicy food with a pronounced taste of spicy spices. This salad is also prepared with meat, but in this case we suggest combining garlic arrows with chicken in it. It is very convenient that this hearty fragrant dish is prepared in a matter of minutes.
- Chicken - 150 g;
- Garlic shoots - 300 g;
- Soy sauce - 50 ml;
- Starch - 2 tsp;
- Sesame;
- Salt;
- Sugar;
- Cayenne pepper.
The sequence of steps:
- Prepare the garlic by washing it, cutting off the top and bottom edges and cutting into 4-5 cm pieces.
- Cut the chicken into thin long pieces as well.
- Prepare the sauce for the dish by mixing spices with soy sauce, boil the resulting mixture.
- In a very hot oil, fry the chicken until cooked, remove it and then fry the garlic arrows in the same bowl for 5 minutes. They should be quite crispy.
- Put the prepared vegetables with chicken on a dish and pour over the hot sauce, sprinkle with sesame seeds, let it brew for a quarter of an hour before serving.
The spiciness of the dish can be changed, instead of cayenne pepper, it is acceptable to use a mixture of peppers or seasoning for Korean dishes. This recipe is universal, since by changing the cooking technology, you can cook not a salad, but a full-fledged main course from the same ingredients: for this, chicken and arrows should be poured with sauce and stewed until the products are soft.
We offer a simple recipe for the main dish with the addition of garlic shoots, they give the dish a special piquant taste. The combination of sweet pumpkin with spicy garlic flavor makes this creamy soup incredibly tasty.
You need to take the following products:
- Pumpkin - 1 kg;
- Vegetable broth - 1.5 l;
- Arrows of garlic - 200 g;
- Garlic - a pair of cloves;
- Leek - stem;
- Vegetable oil;
- Thyme;
- Soy sauce;
- Salt pepper.
Do the following:
- Peel and finely chop all the vegetables, set aside some of the arrows to decorate the soup.
- Sauté the onion and garlic in oil, put the pumpkin in it and fry for a few minutes.
- Transfer the vegetables to a saucepan, pour over the broth and cook until soft, adding spices.
- Pour soy sauce (30 ml) into the finished soup and puree with an immersion blender until smooth.
- Pour the soup into bowls and sprinkle with the reserved garlic sprouts or other herbs.
Serve soup with white bread croutons. You can also sprinkle each serving of soup with pumpkin seeds.
Video recipe: Meat with arrows of garlic
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