How to cook garlic arrows fried with an egg? How to cook garlic arrows with tomatoes. Garlic cream soup with cheese croutons

If you have already harvested the first crop of fresh herbs from your garden, then you probably have a whole crop of arrows with seeds from young garlic. Do not rush to throw them away, this product can be used to prepare many delicious and simple dishes that will decorate your table. For lovers of garlic taste and aroma, we are pleased to offer several tasty and healthy dishes from this simple and inexpensive, literally pasture product.

Arrows of garlic in a creamy sauce

This is the most popular recipe for making garlic arrows. Wash, peel the stems from seeds and cut into slices of about 5 cm. Pour a little sunflower or refined olive oil into a preheated pan, and fry the garlic arrows, stirring, for 7-10 minutes over low heat until they become soft and slightly golden, salt and pepper to taste. Add sour cream or, and simmer under the lid for another five minutes, then serve. As a side dish, you can use mashed potatoes or your favorite cereal.

Arrows of garlic in tomato sauce

Wash the garlic cloves, peel and cut into small pieces. Lightly fry in sunflower oil, add one large onion, finely chopped and fry until the onion is golden. In a glass of water, dilute 0.5 teaspoon of salt and 2 tablespoons of ketchup, pour into a pan and simmer the garlic arrows until tender for 15-20 minutes, they will become soft and very tasty. By the way, according to the same recipe, you can make a winter salad of garlic arrows, and for lovers of fresh salads, it is better to cook garlic arrows in a double boiler and use them as an ingredient for diet salads.

Arrows of garlic in a double boiler

To prepare arrows in a double boiler, they need to be washed and cleaned, and cooked for a couple of minutes 7-10, until soft, but make sure that they do not lose their color. While the arrows are being prepared, make a sauce for them: mix a spoonful of sour cream, a spoonful of mayonnaise, add Provence herbs and salt to taste, finely chopped dill and mix well. Serve arrows of garlic with sauce, as a side dish for boiled meat or.

Such steamed garlic arrows can be frozen in pieces for the winter, and pamper yourself with garlic-flavored vitamin dishes all year long, until the new harvest. You can cook according to all of the above recipes without defrosting so that the arrows do not lose their shape, you can also use garlic arrows puree to prepare baby food, for taste and aroma.

Garlic arrows have a pleasant taste and aroma, many interesting dishes and preparations for the winter are prepared from them. They can be boiled, fried, pickled, salted and even frozen. Many hostesses ask: how to prepare the arrows of garlic to make a delicious preparation for the winter? The main thing is to have time to collect garlic arrows in time before they become tough. Use only young, tender shoots that have not yet blossomed.

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

• Garlic arrows for the preparation of blanks can be left whole or cut into cubes, rings, grind into a paste. The taste of the finished snack does not depend on the shape of the cut of the main product.
• Salt is used ordinary, not iodized.
• To store such blanks, it is more advisable to take small jars, for example, with a capacity of 300 or 500 ml.
• Jars for blanks must certainly be clean: before filling, they are well sterilized with boiling water. Pour boiling water into washed clean jars for 1/3 of their volume. This sterilization lasts 5 minutes. Then the water is poured out and the jar is filled with food.
• When canning garlic arrows, it is best to play it safe and carry out the second stage of sterilization, which is subjected to filled jars. To do this, put a small linen napkin on the bottom of the pan so that the jars do not burst, bring the water to a boil, put the prepared jar filled and covered with a lid in it and boil over low heat (can be sterilized using a home electric grill by putting the jar there for 10-15 minutes). The time of sterilization of jars with garlic preservation depends on their volume, 0.3 and 0.5 liters are sterilized for 20 minutes, 1 liter - 30 minutes.

Pickled garlic shoots: 2 ways

1 way

Products:

• arrows of garlic;
• table vinegar - 100 g;
• salt 70 g (2 tablespoons and 1 tsp);
• sugar - 50 g;
• water - 1 l.

Cooking

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

Method 2

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

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

Ingredients:

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

Cooking

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

Ingredients:

• arrows;

for the marinade:

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

Cooking

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

This very spicy sauce can replace regular mayonnaise or horseradish on your table.

Products:

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

Cooking

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

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

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

Only young shoots of garlic shooters act as ingredients here.

Processing sequence:

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

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

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 that calls for roasted garlic later this week, try substituting any recipe that calls for garlic, or just 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 in the refrigerator for 2-3 hours, then placed in the freezer. In winter, you can stew as well as fresh.

Omelet with garlic arrows

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

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".

Run the leg of lamb under cold water to remove the stickiness of the meat and dry well with paper towels. Removing all excess moisture while cooking will make the food crispier on the outside.

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 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.

Today I will tell you how you can deliciously cook your favorite seasonal dish of summer residents - fried garlic arrows. For those who are not familiar with this miracle, I will say that they resemble mushrooms.

The recipe is beautiful in its simplicity: wash the shoots, salt and fry until tender. At the end of cooking, you can add homemade tomato paste and stew a little, or you can pour beaten eggs and cook a delicious omelet for breakfast. These will already be completely independent dishes - fried garlic arrows with tomato and eggs.

Important: use young shoots or, as they are also called, “pipes” of garlic that have not had time to harden, otherwise the dish will turn out tough. You can get them only from grandmothers in the market. The season is end of spring-beginning of summer.

Ingredients:

bunch of young garlic arrows

butter 20 g

vegetable oil 2 tbsp. l.

soy sauce 1-2 tbsp. l.

salt to taste

pinch of freshly ground black pepper

a mixture of Italian herbs 0.5 tsp.

Servings: 2 Cooking time: 15 minutes

Recipe calories
"Fried garlic arrows" per 100 g

Calories

• Carbohydrates

Pretty light garnish. There is a heavier, but no less tasty one.

Recipe

Step 1: Cut the garlic cloves

Thoroughly wash the pipes of garlic. Dry them from moisture so that the oil does not hiss when frying the arrows. Now you need to cut off the inedible part along with the white bud. We cut the arrows into segments 4 centimeters long, as indicated in the recipe.



Step 2: Mixing the two oils

Pour a little refined vegetable oil into the pan. In order not to clog the taste of the main ingredient, we will use purified, odorless oil.



To emphasize the taste of garlic, add a small portion of butter. Please note that it must be fresh and have a fat content of 82 percent or more. Margarine or spread is better not to use.

Step 3: Put the ingredients in the pan

Put the pan on a slow fire. Let the butter melt and mix with vegetable oil. Then carefully lay out the chopped shoots in the resulting mixture.



Step 4: Salt and Pepper the Ingredients

So that the shoots immediately start up the juice, we salt them a little. For piquancy, season everything with black pepper, preferably freshly ground. Add a pinch of Italian herbs. This spice blend includes oregano, basil, cumin and rosemary. You can do without them if you wish for this recipe.



Step 5: Add Soy Sauce

I decided to get creative with the process of making garlic shooters and add a spoonful of soy sauce to the recipe. Keep in mind that it is also salty, so do not pour too much salt. I liked the result. As a result, fried garlic arrows became even tastier and more original. If you are not a fan of this sauce, cook without it.



Step 6: Fry until done

Stirring with a spatula, we will fry the ingredients until cooked. It won't take long, just 5 minutes. The fire must be small, otherwise everything will burn.



Step 7: Submit

We will serve fried garlic shoots as an appetizer for meat, poultry or sausages. They can be frozen for the winter and then added to various other dishes.



Bon appetit!