Fried garlic arrows. Chicken liver with garlic arrows

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, it 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 arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, and 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 a few 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 cloves of garlic. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.

Paste of garlic arrows for the winter

I cook delicious garlic paste from the arrows of garlic, it is good for sandwiches with brown bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish a piquant taste, and with pasta, it’s generally a nice thing!

• 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 a solid benefit. It has a huge amount of fiber, which is useful for people who are obese. 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 the 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 skillet can be placed in a hot oven under the grill for a crispy crust.

Meat with garlic arrows

Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, 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 with a 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 into 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 shoots into 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. As a side dish, fried fresh zucchini is perfect, you can roll it in flour or make a tender 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 the finished dish will please with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

Served at the table in 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. Place tightly in plastic bags, tie and freeze. 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. You won't find a better addition to bread for borscht!

Fried garlic arrows- it is not only tasty, but also a healthy side dish. There are no less vitamins in garlic arrows than in its roots and leaves. To taste, they resemble green beans, but unlike it, they have a garlic flavor.

Fried garlic cloves. Photo

Below are other recipes for fried garlic arrows. Fried garlic arrows with sausage are very tasty.

Ingredients:

• Garlic arrows - 100 gr.,
• Smoked sausage - 80-100 gr.,
• Carrots - 1 pc.,
• Onion - half head
• Dill - a couple of branches,
• Ground black pepper,
• Salt,
• Refined sunflower oil.

Fried garlic arrows with sausage - recipe

For washed garlic arrows, cut off the bud with the flower. Cut them into strips 3-4 cm long. Cut the smoked into cubes. Peel onions and carrots. Grate the carrot on a fine grater.

Onion cut into cubes. Wash and finely chop the dill. Heat sunflower oil in a frying pan. Put garlic arrows with onions and carrots in the pan. Sprinkle vegetables with salt and black pepper. Stirring, fry them for 5-7 minutes.

After that, add sausage and dill to them. Stir. Uncovered, fry the dish for about 5 more minutes.

Become soft and tender fried garlic arrows with sour cream.

Ingredients:

• Garlic arrows - 200 gr.,
• Sour cream - 1 glass,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Salt,
• Ground black pepper,
• Vegetable oil.

Fried garlic arrows with sour cream - recipe

Wash the garlic cloves under running water. After removing the inflorescence, cut them into pieces 4-5 cm long. Cut the onion into cubes, and rub the carrots on the smallest grater.

Arrows of garlic, onions and carrots put in a saucepan with hot oil. Salt them and season with black pepper. Simmer vegetables over medium heat for 5-7 minutes. After that, fill them with sour cream. Cover and simmer for another 7-9 minutes.

For lovers of spicy dishes and snacks, you will definitely like Korean style fried garlic cloves.

Ingredients:

• Carrots - 2 pcs.,
• Arrows of garlic - 200 gr.,
• Spices for Korean carrots - at the tip of a teaspoon,
• Salt - 0.5 tsp,
• Vinegar - 1 tbsp. spoon,
• Sugar - 0.5 tsp,
• Vegetable oil.

Fried garlic arrows in Korean - recipe

Rinse the garlic cloves. Cut them into 3-4 cm cubes. Chop the carrots with a vegetable peeler into long strips. Fry the garlic cloves in hot sunflower oil. Put them in a bowl with grated carrots. Season the fried arrows with carrots, sugar, salt, vinegar and spices. Mix all ingredients. Transfer the salad to a container. Leave to marinate in the refrigerator for 1-2 hours. Before serving, the dish is sprinkled with sesame seeds.

When the head of garlic ripens, green arrows form at the top of the stem. Many gardeners simply throw them away, but more useful uses can be found and used in cooking. Young garlic arrows are rich in vitamins and minerals, have a pleasant mild taste and spicy aroma. They are good in the form of a side dish, seasoning for meat, sandwich spread, addition to salads or omelettes. You can cook them fresh or prepare them for the winter to please the family with a delicious green treat on cold days. How to cook arrows from garlic - choose a cooking recipe to your taste:

What are the benefits of green garlic arrows

Unlike garlic cloves, which are commonly used in the kitchen, fresh garlic cloves have a milder, more delicate taste and a light, muted aroma. In addition, they contain a huge amount of fiber, which normalizes the digestion process and promotes weight loss. Garlic shoots lower bad cholesterol levels, strengthen the immune system and have antibacterial properties.

Pickled garlic arrows, harvesting for the winter




Products:
garlic arrows - 1 kg;
water - 1200 ml;
salt - 70 gr.;
sugar - 60 gr.;
table vinegar 9% - 125 ml.

1. To prepare the marinade, boil water, add the rest of the ingredients.
2. Wash the arrows and cut into pieces 4-5 cm long, pack tightly into two 500 ml jars, and then fill the container with hot marinade.
3. Pour such an amount of water into a large saucepan that it covers the jars 3/4 of the height, wait for the boil, put the jars of garlic in boiling water and sterilize for 5 minutes. Then close with screw caps, cool and store. According to the reviews of those who prepared such a treat, it perfectly preserves the taste.

Green garlic paste




Another good preparation for the winter is garlic paste. It can be used as a spread on sandwiches, a seasoning for soups, meat dishes and fragrant gravies.
Products:
garlic arrows - 850 gr.;
salt - 10 gr.;
refined vegetable oil - 85 ml.

Wash the garlic, pat dry and chop if necessary. After that, scroll in a meat grinder, salt, pour in oil, put in small jars, close tightly and store in the cold for up to 6 months. Green garlic contains a significant amount of antibacterial substances, so the pasta prepared according to this recipe does not require sterilization and is perfectly stored until spring.

Garlic arrows stewed in tomato sauce




To taste, fried garlic shoots are very similar to chanterelles with spicy seasoning, but it is prepared exclusively from green garlic shoots.
Required products:
arrows - 0.6 kg;
tomato - 1 pc. medium size;
salt - 5 gr.;
vegetable oil - 45 ml.

Wash the arrows, dry from excess moisture and cut. Heat the oil in a large skillet, add the sprouts and fry until brown on all sides, stirring occasionally. Cut the tomato into quarters, remove the juice and seeds, then grate and remove the skin. Pour the tomato mass into the pan to the garlic shooters, stir, cover and simmer for 5-7 minutes. It can be served as a salad or side dish and is delicious both hot and cold.

Pumpkin Cream Soup with Garlic Arrows

Pumpkin puree soup has a pleasant velvety, creamy texture and a beautiful orange color. Pumpkin in combination with green garlic shoots helps to normalize the digestion process, removes toxins from the body and improves immunity.
Required products:
pumpkin pulp - 1 kg;
garlic arrows - 250 gr.;
leek - 1 white stalk;
vegetable oil - 25 ml;
chicken or vegetable broth - 1.35 liters;
soy sauce - 20 ml;
dry thyme - 1 tsp

Omelet with garlic arrows




Egg dishes are rich in protein, and garlic arrows make the treat even healthier and give an interesting, rich taste. In summer, you can cook from fresh products, and in winter - from marinated or frozen.
Required products:
chicken eggs - 6 pcs.;
arrows of garlic - 100 gr.;
milk or sour cream - 4 tablespoons;
hard cheese, grated - 50 gr.;
salt - 5 gr.;
black pepper, optional.

Combine eggs with milk or sour cream, add grated cheese, salt, pepper and beat with a whisk until foam appears. Wash the garlic arrows, dry, finely chop and fry in oil until brown. Pour over the egg mixture, cover and fry over low heat for 3-4 minutes.

Meat stewed with garlic arrows




Green garlic goes well with pork and beef, adding a spicy touch to the dish. You can use both fresh and pickled arrows.
Required products:
meat (beef, veal, pork) - 0.7 kg;
arrows - 250 gr.;
salt - 5 gr.;
black pepper - 1/2 tsp, optional;
onion - 220 gr.;
tomato juice - 125 ml.

1. Cut the onion into cubes and fry in oil until light brown.
2. Cut the meat into flat pieces, beat off and cut into long strips, as for beef stroganoff. Transfer to the pan with the onions, stir, cover and simmer for 20 minutes. Cut the garlic arrows into pieces 3-4 cm long, add them to the meat, pour over the tomato juice and continue cooking for another 10-12 minutes, stirring occasionally. When the arrows become soft, the treat is ready.

Fried garlic arrows




This is the simplest recipe for making green arrows: all you have to do is wash the arrows, dry them thoroughly, cut into 5 cm pieces, and then fry in oil until golden brown. If the shoots are already fried, but still harsh, pour a few tablespoons of water into the pan, cover with a lid and simmer for a couple of minutes. Only the most tender, young shoots are suitable for this recipe, then the taste of the finished dish will have an interesting note, similar to mushrooms.
Required products:
arrows - 400 gr.;
vegetable oil for frying;
salt.

Fried arrows are good as a side dish or a warm salad for meat dishes, and when cooled, they are suitable as an original snack.

Spicy sandwich mass with garlic arrows




Required products:
arrows - 400 gr.;
lard - 500 gr.;
salt - 5 gr.;
red pepper.

To get a pure taste without any additives, garlic shoots can be frozen instead of pickled. Cut the greens into small pieces, put in plastic bags, seal tightly and place in the freezer. In this form, garlic can be stored until spring. When you decide to use the product and cook one of the dishes, take out the right amount of frozen shoots and cook without defrosting.

And ... garlic shooters - the recipes for preparing the last product are not known to everyone. But green twigs contain even more vitamins and minerals than garlic cloves!

To my shame, I have always discarded the arrows before, cutting them off to increase the size of the head of garlic (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that they can not only be thrown into the compost heap or poured with boiling water and used to spray plants, but also eaten.

For the first time I tried such food at my sister's house, and she brought the recipe from work. Since that time, this ingredient has interested me and it turned out that a lot of different sauces, soups, snacks, seasonings, as well as can be prepared from arrows. Did not know? Then this article will be of interest to you!

Recipes are quite varied. You can, if desired, boil, steam, fry, rub, marinate, add both to the first and second courses, and even use it as a separate food in the form of pasta for sandwiches.

You can talk on this topic for a very long time, but today I propose to dwell on the most popular and interesting options.

In order to end up with delicious food, and not incomprehensible porridge, I recommend adhering to several principles for preparing garlic shoots:

• cook only from fresh raw materials, recently plucked from the garden (to extend the short shelf life of arrows, they can be frozen for future use);
• use only soft parts of the shoots (good ones break under the fingers, and overly hard parts simply break);
• throw away the top onions with seeds, they are hard and tasteless;
• it is important to rinse the product well and dry it on a towel before adding it to dishes.

When to cut arrows from garlic

You need to cut off the arrows as they appear, when they reach a length of about 20-40 cm. If you linger with their collection, then, firstly, the garlic will be smaller, and we will get a weak harvest, and secondly, the shoots will become too hard .

Basically, garlic "blooms" in June, depending on the weather, either at the beginning or in the middle. That is, this unusual “harvest” can be harvested for a short time, only 1-2 weeks.

Recipe for pickled arrows for the winter

Fortunately, there are recipes for harvesting garlic for the winter. Of course, for spins you will have to collect a large amount of raw materials, but if you have a garden bed or two or even more of this plant in your country house, then there will be no problem with the product.

The easiest way to prepare this delicacy for the winter is by rolling it into jars, while the recipe for pickled shoots is very simple.

For a good bunch of arrows with already cut buds, you will need:

• 1 l. water;
• 50 grams of salt;
• 1 glass of vinegar;
• 50 grams of sugar.

Make a marinade, wash the shoots, cut into pieces about 5 cm, put in jars, pour the prepared aqueous solution and sterilize for an additional half an hour. It can be in a water bath, or it can be in the oven at a low temperature so that the pickling is as complete as possible. It remains to roll up the jars, turn them over on the lid and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.

How to salt garlic arrows

Some people like spicy preservation, so you should learn how to pickle garlic arrows.

The method of salting is also quite simple, you need:

• prepare and cool the brine - 1 l. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
• wash the garlic sprigs, cut into pieces of 15-20 cm;
• put them in a colander in boiling water for 2 minutes;
• then dip into cold water to stop the cooking process;
• put in a glass or enameled container;
• pour brine;
• cover with a clean cloth;
• put oppression on top (a heavy plate, a wooden circle);
• leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take it out into the cold;
• as you use the pickle, it is worth adding new brine to it so that the garlic does not remain dry.

This dish goes well with meat, french fries or can be a separate snack.

Paste from garlic arrows without sterilization

My friend's best summer delicacy is garlic arrow paste, which her family spreads on bread for soups and borscht, marinates meat and just as a seasoning. The thing is really interesting, piquant, for lovers of spice.

Pasta is made quite simply, and it can be stored in the refrigerator for a long time, which allows you to store the product in this way in the winter. True, jars with the composition do not linger for lovers of such seasoning for a long time ...

For the paste you need:

• 800 grams of twigs;
• 1 tbsp salt;
• 1.5-3 tbsp vegetable fat;
• optional spices - pepper, coriander.

The arrows are washed, dried with a towel, hard ends and seeds are removed, chopped randomly and put into a blender. The rest of the ingredients are added there, interrupted into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). It remains to shift the paste into clean, sterile jars and close with airtight lids, store in a cellar or refrigerator.

Freezing garlic cloves

Product lovers want to enjoy garlic not only a couple of weeks a year, but all the time, and there is a way out - just freeze the product.

The procedure is the same as for vegetables, herbs and berries. The raw materials need to be washed, cleaned of unnecessary parts (seeds and hard base), dried a little, cut into convenient pieces of 5-7 cm, put in portioned bags and first cool in the refrigerator, and then freeze. And what can be prepared from such a blank - skilled housewives already know.

How to cook fried garlic arrows

Personally, I really like fried arrows, which are easy to cook, and you can use different recipes.

The easiest option:

• cut washed and peeled shoots;
• heat the pan, pour vegetable oil;
• pour the arrows there, salt immediately so that they let the juice flow;
• stirring, fry until half cooked (so the product is tastier).

You can also add either soy sauce or tomato paste at the very beginning, so the taste of the dish changes significantly - a nice change!

Korean style garlic arrows

And while visiting, I tried a delicacy of garlic arrows in Korean, of course, a little spicy, but tasty.

So, you need:

• 500 grams of shoots (it is better to take fresh ones, but a frozen workpiece pulled out of the freezer in 10-12 hours and melted on its own is also suitable);
• 70 ml. vegetable oil;
• 0.5 - 1 pod of red pepper;
• 50 ml. soy sauce;
• 0.5 tsp Sahara;
• 1 tsp ground or in grains of coriander;
• 6-8 pcs. cloves;
• a handful of peppercorns;
• 10 gr. sesame seed;
• 1 tbsp vinegar.

Wash, clean, dry the arrows, cut into pieces of 4-5 cm. Heat the oil in a large saucepan or cauldron, and at this time grind the spices in a mortar (to simplify the procedure, all additives can be taken already in ground form). Put the seasonings in a bowl, mix, let the oil saturate for 8-10 seconds, and then add the garlic there, fry until soft, stir in the sugar and soy sauce.

When the arrows turn olive color, add vinegar and sesame, remove from heat, cool and, after cooling, serve to the table.

Salad of garlic arrows

The product can be added to a salad, I came across several interesting recipes, but, I confess, I myself have not tried everything yet.

But I really liked the egg salad, I took a recipe from a friend, here it is:

• take garlic shoots, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
• wash the arrows, chop, stew in a pan with a spoonful of water until olive color;
• salt, sprinkle with spices;
• add diced tomatoes, fry everything together for about 5 minutes;
• beat the eggs into the pan, mix quickly, after thickening, remove from heat and cool.

Although this dish is positioned as a salad, it reminds me more of an omelet with vegetables, but more savory. What I like about it is that you can cook such a meal in just half an hour, if the ingredients are at hand.

So do not throw away garlic arrows, because there are many cooking recipes, for every taste. And now you know how to cook the product! Bon appetit, replenish your collection of recipes with new items using our blog and do not miss interesting articles thanks to a subscription!

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.