What to cook from garlic arrows. Arrow pate with lard
Garlic arrows have pleasant taste and aroma, many are prepared from them interesting dishes and preparations for the winter. They can be boiled, fried, pickled, salted and even frozen. Many hostesses ask: how to prepare garlic arrows to make 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. Taste ready snack does not depend on the form of cutting 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. In the washed clean jars pour boiling water on 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
- Wash the shoots, cut into strips of 7-10 cm.
- 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 cold water.
- Hold the lids in boiling water for 4-5 minutes.
- For brine, mix water, sugar and salt, boil. Then add vinegar.
- 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.
- This is followed by re-sterilization (see above how to do this).
- Then cork the jars with lids, turn upside down and cover with a cloth to cool naturally.
Method 2
- Prepare garlic arrows as in the first method, cut into prepared jars.
- Blanch the arrows for a few minutes.
- In each sterilized jar, place a few black peppercorns, some dill seeds or inflorescence, a small uncut chili pepper and Bay leaf. Fill jar with chopped garlic sprouts on top.
- 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.
- Store blanks in a cool dark place.
This recipe differs from the previous one in that such an appetizer is not prepared for long-term storage but for quick use.
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
- For brine, mix water and salt, boil.
- Rinse the garlic cloves, pat dry and chop as desired.
- Wash the dill greens well. Wash and clean horseradish.
- Finely chop horseradish and dill or chop with a blender, food processor or a simple meat grinder.
- In a sterilized jar, put garlic arrows, a mixture of horseradish and dill, a few leaves in layers.
- Next, pour the stacked products with brine, cover with a lid and leave to cool.
- After 4-5 days, your fragrant and gently spicy snack ready to use!
Ingredients:
- arrows;
for the marinade:
- water - 700 ml;
- vegetable oil glass;
- salt - 1 tbsp. l.;
- glass sugar;
- tomato paste 500 g;
- apple or table vinegar glass.
Cooking
- Prepare marinade. To do this, mix the ingredients for the marinade, except for the vinegar.
- Cut the arrows and put in the marinade. Boil for 15-20 minutes, add vinegar a few minutes before the end of cooking.
- Arrange in sterilized jars, close with lids, turn over and wrap to cool.
This one is very spicy sauce can replace on your table regular mayonnaise or hell.
Products:
- garlic arrows - 500 g;
- salt - 100 g (3 tablespoons and 1 tsp);
- dried coriander - 1 tsp (4 g).
Cooking
Conduct primary processing escapes 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 plastic bag or a container for freezing, keep 9-10 hours in the refrigerator;
- place for further freezing and storage in 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. Further decompose garlic puree into containers for freezing ice and send to freeze.
Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this delicious delicacy With 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 excellent source vitamins. Moreover, as it turned out, they contain much more arrows than garlic itself.
From garlic arrows you can cook a wonderful snack, salads, sauces, seasonings, they can be added to vegetable stews, fry, add a little to the first and second courses and, finally, prepare 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- 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 leaves blackcurrant,
3 cherry leaf,
½ horseradish root
100 g green dill.
For brine:
1 liter of water
60-70 g of salt,
black ground pepper- taste.
Cooking:
Sort the garlic cloves, rinse them with cold running water and cut into pieces 10 cm long. Grate the horseradish root on fine grater, chop 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 it 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 to the resulting mass, ground coriander, paprika, salt, black and red peppers and mix well again. Mince the garlic and add it to 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. Delicious after a month 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 for cooling. 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. frozen garlic preparations remove from the cells, put in a bag and store until needed in the freezer.
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 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. Sliced garlic cloves in small pieces, pour into 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. Take out when needed 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 is no secret to anyone that Korean dishes have always been distinguished by their spiciness 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. Greens are thoroughly washed in warm water and then dried and cut off the seed heads. 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 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 onion. 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 color. 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. Further spicy Korean dish Sprinkle with sesame seeds and serve.
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 to 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, heat treat 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, add to the pan drinking water, 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, crushed potatoes, buckwheat porridge, etc. However, there are chefs 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 shooters can be used not only to cook various second and first courses or spicy snacks, but also in order 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 consumed 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, prepare spicy marinade. To do this, put in boiling water beet sugar And table salt. 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 greenery 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 cook different dishes and snacks. Combining such greens with meat or other vegetables, you get a very tasty and fragrant dish which absolutely all your household members will appreciate.
Hello hostesses!
Today we are preparing unusual yummy from garlic arrows.
We have collected the most vitamin, delicious and easy-to-cook recipes for you! Nobody will remain indifferent for sure.
To quickly jump to the right recipe- use the links in the frame:
How to cook fried garlic arrows with egg and tomato
Let's start our selection with a very tasty and old recipe! very beautiful and healthy breakfast rustic.
Many probably even grandmothers were treated to a similar dish!
Ingredients
- 100 g garlic cloves
- 1 tomato
- 2 eggs
- a little butter
- dill greens
Cooking
Wash the pipes, remove the seed pods and cut into 4-5 cm long.
Cut the tomato into large pieces, chop the dill finely.
Melt in a frying pan butter and put garlic in it. Fry until the color of the arrows changes, they should darken.
Then add the tomatoes, salt and fry until they become soft.
Break the eggs and chat in a cup, salt them and pour them into the pan to the vegetables.
Cook until the eggs are done.
Serve sprinkled with fresh herbs. Tasty and healthy! And if you eat fresh air, then generally grace.
Korean-style fried garlic arrows
Very spicy and tasty salad with fragrant spices.
Ingredients
- Arrows of garlic - 500 gr
- Soy sauce - 50 ml
- Sugar - 1/2 tsp
- Vegetable oil - 70 gr. (use unscented oil)
- Bitter pepper or 1/2 tsp red ground pepper
- Coriander - 1 tsp
- Carnation - 8 pcs
- Black peppercorns - pieces 5-6
- Vinegar - 1 tbsp. l
- Sesame seeds - 10 gr
We will also need a mortar for grinding spices. And for cooking a frying pan with high sides or a cauldron.
Cooking
We collect young arrows of garlic. We sort them out, cut off the dry ends. Wash well and dry paper towel.
Cut the arrows into sticks, 3-5 cm long.
All spices - coriander, cloves and red pepper and peas need to be ground in a mortar into powder. If there is no mortar, then use a regular mug and spoon.
We need spices freshly ground because they are truly fragrant and able to transform your dish into a masterpiece.
Add some frying oil to the pan and put on fire.
As soon as the oil warms up well, pour our spices into it.
Let them fry for one minute. Amazing aromas will immediately float around the room.
Next, put the arrows and mix them thoroughly with spices.
Now our task is to fry them until they become soft, such that it can be easily divided in half with a spoon.
Sprinkle the arrows with sugar and slowly pour in the soy sauce. Thanks to him, the greens will darken, acquire a dark olive hue.
When the arrows have changed color, we introduce vinegar, being careful not to overdo it. And at the same stage, add sesame seeds.
Mix well and try what happens. If desired, you can also add certain spices to taste.
We remove our product from the fire and wait until it cools down. After that, it must be sent to the refrigerator for insisting, for 10-12 hours.
In the refrigerator, the salad will soak and reveal all the facets of its taste, which will become more saturated.
Therefore, try not to eat right away, no matter how much you want to do it.
An amazing fragrant salad is ready!
It can also be closed for the winter, if it is distributed hot in sterile jars, sterilized for 20-30 minutes, then you can enjoy summer vitamins even in winter.
Garlic arrows with chicken and sesame seeds
Useful, easy and dietary recipe.
Ingredients
- Chicken - 150 g
- Garlic pipes - 100 g
- Bell pepper - half
- Sesame - 1 tbsp. l
- Soy sauce - 1 tbsp. l
- Mustard seeds - 1 tbsp
- Salt, pepper - to taste
- Vegetable oil - 2 tbsp. l
Cooking
Cut the chicken fillet and marinate for half an hour in soy sauce with mustard and spices.
Then you need to put it in a pan and fry.
Add to chicken Bell pepper straws and garlic arrows. Fry until the chicken is done and the arrows change color to olive.
At the end, add sesame seeds and fry for another 1-2 minutes.
Delicious garlic chicken dish is ready!
Arrows of garlic with meat in Chinese
This recipe is very popular with men. We decided not to forget about them. And then everything is light and vegetarian, a real man will have nowhere to take strength from!
Therefore, especially for the stronger sex, we have very well delicious recipe garlic arrows with meat. Just one look makes me want to eat!
Ingredients
- Boiled beef - 400 g
- Garlic arrows - 200 g
- Hot red pepper dried in pieces(may be crushed)
- Half a large onion
- Sweet red pepper - 100 g
- cilantro (you can parsley)
- Carrots - 100 g
- Ginger root - 50 g
- 6 garlic cloves
- Potato starch - 50 g
- Seasoning Doshida - 1 tsp
- Seasoning chicken broth - 1 tsp
- Soy sauce - 1 tbsp. l
- Vegetable oil - 1 l (for deep-frying)
Cooking
Don't let the abundance of ingredients scare you. It only at first glance seems like a lot. But if you buy all the necessary seasonings once, then everything will be very simple.
Ginger and sweet pepper cut into strips. Carrots - plates. We chop the onion in half rings. We cut the arrows with sticks 5 cm long.
Crush the garlic cloves with a knife, so it will be easier to chop them into small pieces.
Boiled beef cut into strips.
Add spices to the meat cubes - 1 tsp chicken broth, 1 tsp Chinese seasoning Doshida, then sprinkle the meat with starch on top.
It will allow you to fix the spices well on the meat and maintain its structure during deep-frying. Mix it all up with your hands.
We prepare a pan with high sides and pour oil into it.
How to check that the oil is ready for frying: dip a wooden spatula into it, if the oil is warm enough, it will begin to bubble and sizzle near the spatula.
Place the beef in a bowl.
Fry until nice brown and remove with a slotted spoon.
Garlic shooters are sent to the deep-fryer next, for two minutes with constant stirring and are taken out with a slotted spoon in the same way.
We will continue cooking using a frying pan with high sides or a cauldron.
There we will fry the rest of the vegetables.
Ginger goes first into the pan, followed by chopped garlic cloves, onion half rings, carrots and sweet peppers, dried hot pepper pieces (or chopped).
Everything is fried until a light golden color, after which we add to them the arrows of garlic, which we fried in deep fat, and meat.
To vegetables and meat, add 1 tbsp. l soy sauce. And cilantro or parsley leaves (if you do not like, you can not add).
Posting hot salad on a plate and serve.
Delicious!
Garlic arrows with beans
A rustic and simple recipe.
Ingredients
- Arrows - 250 g
- Canned white beans - 1 can
- Tomato paste - 2 tbsp. l
- Water - 200 ml
- Olive oil - 2 tbsp. l
- Sugar
- black pepper
- Seasoning hops-suneli
- Greenery
Cooking
Cut garlic pipes: 1.5 - 2 cm pieces.
Fry them in a pan until dark olive color and add tomato paste.
Pour a glass of water and simmer them for 10 minutes.
We wash the beans from the jar and place them in the pan. Pour the indicated seasonings to taste.
Let's mix. Simmer for another 15 minutes covered. And you can serve it to the table. It's delicious cold too!
Let's not ignore the topic of preparations for the winter of this wonderful vitamin product.
Paste of garlic arrows
From garlic pipes you can cook a very tasty pasta.
Be sure to check out this recipe. It goes great with many dishes. home cooking: for pasta, meat, fish, for baked vegetables, for snacks on holiday table, and just to spread on bread and as your imagination tells you!
Ingredients
- Arrows of garlic - 500 gr
- Zest of 1/2 lemon
- Green basil - 50 gr
- Parmesan or other cheese durum varieties– 200 gr
- Salt - 1 tsp
- Olive oil - 3 tablespoons
- Lemon juice - 1-2 tablespoons
- Ground black pepper - 1/4 teaspoon
- A glass of shelled walnuts/pine nuts
Cooking
Sort the arrows, rinse and dry on a paper towel. Next, take a blender or meat grinder and grind them.
We also send nuts and basil for the company. Grate cheese and lemon peel on the smallest grater.
We mix together all the ingredients: basil puree and garlic arrows with nuts, lemon juice, zest, cheese, salt, before and olive oil.
We knead so that our mass acquires homogeneous consistency. If it's too thick, you can add more oil.
Pasta from garlic pipes is ready. It smells amazing and tastes even better!
Place it in a clean jar and store in the refrigerator. You can also freeze for the winter.
Butter with garlic arrows - a delicious recipe
This recipe is similar to the previous one, but the difference is that this option is more suitable for spreading on bread.
It is truly herb-enriched oil with the aroma and taste of young green garlic. Perfect for light snacks!
Ingredients
- 100 g butter
- 4-5 pcs garlic arrows
- 20 g dill
- 6-10 drops lemon juice
- salt to taste
Cooking
Get the oil ahead of time. It should soften at room temperature.
Grind garlic and dill in a blender into small pieces.
We mix them with oil, drip lemon juice there, you can salt.
Mix the whole mass thoroughly and put it on a cling film.
Using a roll mat, form a bar of butter, and twist the ends on both sides like candy.
We send it to the refrigerator. The oil will harden and it can be stored in this form, periodically cutting off plates for sandwiches from it. Oh and yummy!
It is perfect for variety of snacks with cheese or red fish!
Marinated garlic arrows for the winter
Traditional tasty snack! Quick Recipe with a minimum of ingredients and labor.
Ingredients
- Young garlic arrows - 1 kg
- Water for marinade - 1 l
- Fine salt - 1 tbsp. l with slide
- Sugar - 2 tbsp. l
- Vinegar (9%) - 70-100 ml
- Bay leaf and peppercorns
Cooking
Washed and dried pipes cut into pieces 4-6 cm long.
We prepare jars in advance, where we will roll up our snack.
We offer easy way preparation of cans: wash each of them with soda and a new sponge on all sides. Then we fill them boiling water about half.
Let stand for 3-5 minutes, steam will rise from boiling water and thus they will be sterilized.
Then let's chat boiling water in a jar and drain it from different parties. Jars are ready!
Wash the lids well and pour boiling water for 3 minutes.
Now that everything is ready for rolling, let's start cooking the marinade.
Pour a liter of water into a saucepan. Add salt and sugar, peppercorns and parsley to it, bring to a boil.
Immediately throw the arrows into the marinade and cook them for 3-5 minutes so that they are soft and tender for us later in the snack.
We take them out with a slotted spoon and put them in jars.
Turn off the boiling marinade and pour vinegar into it, mix. If you do not like vinegar very much, add it in a smaller dosage. But you can’t do without it, it’s not going to work out.
Pour the finished marinade into jars.
We roll up the yummy. Wrap up for the night, and then put in storage in the pantry.
Very tasty and so, but if you wish, you can add dill umbrellas, carrots, cherry leaves to this recipe. Don't be afraid to experiment!
And bon appetit!
Frozen garlic arrows for the future for the winter - 3 ways
Of course, we cannot ignore the recipes for harvesting garlic arrows for future use in order to use them in winter.
Fried garlic cloves. Extremely simple food. And at the same time very tasty. It is good both as a separate dish and as a side dish or part of it.
- arrows of garlic
- Butter for frying
We cut off the inflorescences, cut the remaining arrows into pieces convenient for you. For me, the most convenient pieces are 3-4 cm long. 
Melt the butter in a frying pan. 
Put the chopped garlic cloves into the hot oil. 
Salt them and fry until soft. 
As a matter of fact, that's all. Goes very well as light side dish to anything. Or how is enough independent dish. IN this case used as an accompaniment to an omelet for breakfast. 
Recipe 2: fried garlic arrows for the winter
2-3 bunches of garlic arrows,
2-3 garlic cloves,
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce - to taste.
Cut the garlic cloves into pieces and fry them, stirring, in a pan with hot vegetable oil until soft. Add sugar, chopped bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mass thickens. Turn off the heat, cool, add the garlic passed through the press. Spread the prepared mass in jars, tightly close the lids and store in the refrigerator.
Recipe 3: Fried Garlic Arrows with Egg
- Garlic arrows - 200 g
- Eggs - 2 pcs.
- Dill - 1 bunch.
- Salt to taste
Wash the garlic arrows and cut off the flowers. Cut them into 2 cm lengths.
In a frying pan, heat the vegetable oil, but it is better to take butter (the taste will be more tender).
Pour the arrows and simmer for 3-5 minutes until soft. They will slightly change color, and the aroma will become brighter.
Then add chopped dill.
In a separate container, beat the eggs with salt with a fork and pour the garlic arrows.
We fry until the eggs are ready. 
And now our dish is ready! 
Recipe 4: Fried Garlic Arrows in Teriyaki Sauce
garlic arrows - 750 gr. (in a purified form - 650 gr.)
olive oil - 2 tablespoons
teriyaki sauce - 2 tablespoons
soy sauce - 1 tablespoon
ground black pepper
lemon juice - 1 tablespoon
Wash garlic cloves. This is what the arrows of garlic look like. 
They are always twisted like this. Cut off the uppermost part (crown) of the arrows.
And cut the arrows into pieces, just do not cut into long pieces, it will be inconvenient to eat.
It turned out a whole bowl of fragrant arrows of garlic.
Send our arrows to a saucepan with olive oil.
Fry for a few minutes, until soft.
Then add soy sauce, teriyaki sauce and lemon juice.
Stir and fry over low heat for a few more minutes. 
I filed fried arrows to the salmon steak. Delicious! 
Recipe 5: Garlic Arrows Sauteed in Soy Sauce
- Garlic arrows - how much to eat
- Soy sauce - ½ tbsp
- Garlic - 3-5 cloves
- Vegetable oil - 2-3 tbsp.
Add sauce and garlic to taste and depending on the number of arrows.
Wash garlic cloves and cut into small pieces.
Put the arrows in the heated oil.
Fry over medium heat until done.
Readiness is determined appearance and taste. We like the arrows to be a little fried, a little crispy, but soft.
3-5 minutes before the end of cooking, add soy sauce and garlic passed through a press.
Fried garlic arrows are ready and now you can dine with appetite =)
Recipe 6: fried garlic arrows with tomato paste and sour cream
- Garlic arrows - 200 grams
- Tomato paste - 1 tablespoon
- Sour cream - 2 tablespoons
- Sunflower oil - 1 tablespoon
- Garlic - 2 cloves
- parsley
- Salt, pepper - to taste
Garlic arrows need to be washed and cut into medium
pieces.
Then tomato paste must be mixed with sour cream.
Now fry the garlic arrows on sunflower oil before golden brown. When the arrows are a little browned, add sour cream with
tomato paste.
Mix everything, salt and pepper to taste. Peel the garlic, finely chop and add to the arrows. Simmer more garlic arrows until fully prepared, minutes 10 -15. Simmer over low heat.
Fried garlic arrows are ready. Can be served at the table. You can serve them with any
light side salad.
Recipe 7: how to fry garlic arrows with egg and tomato
- garlic arrows (how much to eat), but preferably at least half a kilo;
- 2-3 raw eggs;
- tomato (these are tomatoes passed through a meat grinder with garlic and salt and boiled, usually rolled up for the winter for borscht, such as thick tomato juice), or ketchup, or adjika - to taste, about 1/3 cup, you can do without it, but it tastes better with a tomato;
- butter or vegetable oil (2-3 tablespoons);
- salt (if with tomato - then without salt), ground black pepper.
1. Boil half a pot of water.
2. Throw garlic arrows into boiling water for 2 minutes, put them in a colander or simply drain the water from the pan.
3. In a cauldron or a frying pan, heat up the oil, put our arrows there and fry for two minutes.
4. Shake the eggs with a fork with a pinch of salt and pour the garlic arrows, mix.
5. Pour the tomato / ketchup / adjika into the pan and mix again. If without tomato, then salt. And we pepper.
6. Cover with a lid and simmer for 5 minutes.
Mmm... Bon appetit! 🙂
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