Cooking garlic arrows: recipes, frozen, fried. Pickled garlic cloves

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

A bit of history

ancient warriors in different countries before the fight, they always ate a whole head of garlic to warm up the blood and give themselves remarkable strength. Garlic has been used as a medicine and is still used today, curing a wide variety of ailments.

It's very popular nowadays garden plant also highly valued for medicinal and taste properties. In the process of growth, garlic throws out green arrows, which have the same properties as the bulb. These arrows are also used for food, many dishes are prepared from them and harvested for future use.

Therapeutic composition

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

Of the microelements in garlic, there is most of all chlorine, there is sodium, sulfur, potassium and others. minerals. Vitamins are also present in it a wide range: a lot of vitamin C, a significant amount of B vitamins, beta-carotene and others. Garlic shooters have almost the same rich composition of vitamins and minerals, which makes them very beneficial for health.

How garlic arrows are used

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

In order to achieve results in the treatment of certain diseases, you just need to eat a small amount of cooked arrows of garlic per day. daily use eating garlic arrows will be enough to carry out prevention colds, For example.

Green arrows of garlic delight us in the season for only two weeks, so they should be treated in fresh practically impossible. However, harvested for future use, they may well become good source vitamins and remedy among the long and cold winter. How to marinate and prepare garlic arrows for the winter we talk a little later. Now, who can't.

What are the contraindications

Extreme caution must be exercised when deciding to treat with garlic arrows or its preparations in people with kidney disease, cholelithiasis, anemia, stomach or intestinal ulcers. Too sharp action of garlic can cause increased pain and exacerbation of inflammation.

Cooking garlic arrows: recipes

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

Fried garlic arrows

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

Products:

• Garlic sprouts (preferably freshly cut or refrigerated) - approximately 500-600 g
• Vegetable oil - 4 tbsp.
• Salt, spices - to taste

Cooking.
Wash the arrows of garlic, dry in a towel, cut into pieces about 5 cm long (less or more can be). Pour oil into a frying pan, heat and fry the arrows in it for 4-5 minutes, without overcooking. Then pour into the arrows soy sauce(cover the bottom of the pan). Add spices to your liking. You can add quite a bit of hot red pepper for spiciness or Bulgarian multi-colored for beauty. Stir with a spatula, cover with a lid and simmer over medium heat until cooked through. The readiness of vegetables is defined as "slightly undercooked". In this form, the dish retains much more useful properties.
A small addition: some add to this dish sesame seed and pre-fried onions, thereby slightly changing its taste. But this, as they say, is an amateur.

Arrows of garlic in a tomato

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

Products:

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

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

Recipe for garlic arrows with vegetables

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

Products:

• Garlic arrows - 0.5 kg
• Carrots - 2 pcs
• Onion - 2 pcs
• Vegetable oil - 7 tbsp.
• Salt, spices - to taste

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

Pumpkin puree soup

Soft, soft puree soup with garlic arrows will not leave anyone indifferent.

Products:

• Garlic sprouts (finely chopped) - 0.5 cup
• Leek - 1 pc.
• Olive oil - 1 tbsp.
• Garlic - 2 tooth.
• Pumpkin - 1 kg
• Vegetable broth - 6.5 stack.
• Thyme (dried) - 2 tsp
• Ground black pepper - 1/4 tsp.
• Soy sauce - 2 tbsp. l

Cooking.
Warm up in a saucepan olive oil, put the chopped leek, garlic arrows there and simmer for 6 minutes (until soft). Then add the crushed garlic clove, pumpkin (cut into 2 cm cubes), vegetable broth, thyme and pepper and bring to a boil. Then cook on low heat for another 30 minutes until the pumpkin is soft.
Pour in the soy sauce and let the soup cool. Then, using a blender, prepare a homogeneous puree from it. The soup can be stored in the refrigerator for several days, before serving it is heated. You can use finely chopped garlic cloves as a garnish.

vitamin seasoning

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

How to pickle garlic arrows

Products:

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

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

Garlic arrows for the winter

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

Health to you and bon appetit!

How and what to cook from garlic arrows - recipes delicious meals

At the beginning of summer, winter garlic throws out high peduncles - garlic arrows, which must be broken off. But what to do with them next - everyone decides for himself. Someone considers them useless product, and someone is happy to cook seasonal delicacies from garlic arrows. Very often shooters are thrown away for the simple reason that they do not know how to find a use for them. They heard something, read somewhere, and maybe even tried it at a party, but the recipe was forgotten over time. Do not rush to throw away the arrows, you can cook a lot of healthy and tasty dishes from them. We offer you a selection interesting recipes, in which the main or additional ingredient as times and will garlic shooters.

Recipes dishes of garlic arrows

Omelet with garlic arrows

There are no proportions in the recipe. The omelet mixture is prepared in the same way as for regular omelette- eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the spouts), fried in vegetable oil until the color changes and softness (the color will turn dark green). You can sprinkle them with pepper if you like. Ready garlic arrows are poured with an omelette mixture, it is done small fire and under the lid, the omelet is brought to readiness. Can you do it in different options, for example - fry the arrows along with carrots or in tomato.

Braised garlic arrows

In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft, salt to taste and pour in tomato juice. We make a small fire, simmer under the lid until cooked. To taste, ready-made arrows are very reminiscent of spicy mushrooms.

Fried garlic arrows

Again, the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. It can be served as a side dish for meat, fish.

Chicken liver with garlic arrows

Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.

cut the onion and bell pepper 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. Don't forget what's being prepared chicken liver very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If the liver is overexposed, it will turn out dry and tough.

Garlic arrows with pork ribs

Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.

cut ribs portioned pieces, sprinkle, sprinkle lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.

Korean salad of garlic arrows

Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrot, 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, lavrushka, seasoning for Korean carrots pour in the vinegar. Salt or add soy sauce. Be sure to try not to oversalt! Warm up the salad, make a small fire and wait until the sauce thickens. Cool, add the garlic, passed through the garlic. The salad needs to be infused, so make it ahead of time. It is perfect for young potatoes and meat, and as a snack it will also be good.

Don't wait for the garlic cloves to get rough - In this form, they are no longer suitable for food. They will give off aroma, but they will taste fibrous, hard. Best time for collection - this 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.

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

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

Method 2

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

This recipe differs from the previous one in that such an appetizer is 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

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

Ingredients:

• arrows;

for the marinade:

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

Cooking

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

This 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 uniform consistency. Add coriander and salt, mix and distribute in sterile storage jars. Store at 4-6°C for two weeks.

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

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

Only young shoots of garlic shooters act as ingredients here.

Processing sequence:

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

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

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

Garlic shooters: benefits

Garlic shooters make up for the deficiency of various biologically active substances, have a positive effect on the state of cells, slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer is very tasty.

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

This can be done not only with arrows, but also with young garlic cloves. Only you don’t need to cook them, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization 10 minutes.

Paste of garlic arrows for the winter

cooking delicious garlic paste from the arrows of garlic, it is good for sandwiches with black bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish spicy taste, and with pasta, in general, a sweet deal!

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

Fried garlic arrows: recipe with tomato paste

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

You will need:

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

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

My advice!

Soup - puree with garlic arrows and pumpkin

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

You will need:

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

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

Garlic arrows with egg

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

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

Cooking:

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

Meat with garlic arrows

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

For cooking you will need:

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

Meal preparation:

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

Appetizer of garlic arrows

Ingredients:

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

Cooking method:

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

It is important to know! Only young shoots are suitable for carcasses, then ready meal will delight you with softness, delicate mushroom flavor. If hard pieces get into the pan, then in the process of frying they will quickly lose their attractiveness, taste qualities, will become like wood chips.

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

Garlic arrows for the future

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

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

My advice!

Sometimes I make a spread for sandwiches, twist through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. Best Supplement you can’t find bread for borscht!

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 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 shooters.

bay greenery fragrant marinade, it is kept in this form for ¼ hour. Then the brine is again drained and boiled. Having refilled the jars with boiling marinade, they are immediately rolled up.

Before putting the pickled garlic arrows in the cellar or pantry, they should be cooled at room temperature(2 days).

To use such an unusual and very delicious snack preferably 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.