Recipe for stewed garlic arrows. What to do with garlic arrows: recipes

Never throw away young garlic shoots, but try to make something tasty. And before their season ends, I want to tell you how to cook garlic arrows, simple recipes I give it for every taste: with sour cream, lard, fried, with egg, cottage cheese and soy sauce.

I told you about garlic, and separately. The topic interests me, and I have been collecting recipes for a long time.

Except useful properties, garlic has a significant drawback - bad smell after consumption. This, I think, stops many from eating this wonderful vegetable. That’s why we avoid us especially, women. In cooked dishes you will receive, but will avoid, an aroma that scares off your interlocutors.

How to cook garlic arrows

There are quite a few recipes for making arrows. But many housewives don’t know them, and do the simplest thing, simmer the arrows in a frying pan with oil, preferably olive oil.

It is truly amazingly delicious, the aroma spreads throughout the entire apartment, and the household follows the aroma. As a result, the whole family ends up in the kitchen. But try to diversify the menu using the recipes I suggested.

I told you how to correctly collect and select arrows for cooking. I’ll just repeat: you need to choose young ones that are just starting to bend into a loop, with buds that have not opened. Then they will be milky ripe, soft and tender - so they are suitable for eating.

Garlic arrows with cottage cheese

You can make a wonderful pasta with cottage cheese from the arrows; it is perfect for breakfast sandwiches and a quick snack.

Preparing the pasta is simple: cut the arrows, put them in a meat grinder and mix with a pack of cottage cheese.

Arrows with soy sauce - recipe

A very simple and tasty dish can be obtained if you stew the arrows with sauce. Use ingredients by eye, depending on your taste preferences.

How to cook:

1. Cut the arrows, heat the oil in a frying pan and send the arrows to lightly fry.
2. Add ground black pepper and sauce. Taste for salt and add a little salt if necessary.
3. Simmer until done. You can add meat if you wish.

Arrows with tomatoes

You will need: arrows, onions, tomatoes and salt. (If desired, you can add carrots to the dish). A little creamy and vegetable oil for frying arrows.

Preparation:

1. Chop finely and fry in a mixture of oils onion.
2. While the onions are frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
3. First add the tomatoes to the onion, simmer for a few minutes and add the arrows. Add salt and stir. They will quickly change color and become soft. And then the dish can be considered ready.

How to cook garlic arrows with tomato

Take: arrows, oil, tomato paste, garlic, paprika and other seasonings as desired.

Preparation:

1. Place the arrows in a frying pan, heating the oil first.
2. After a minute, add a little water (just a little), salt, add paprika, other seasonings and chopped garlic.
3. Simmer, when the arrows are almost ready, add the tomato. Stir and simmer for an additional couple of minutes.

Garlic arrows with egg - recipes

With the addition of eggs, you can prepare two delicious and simple dishes from the arrows - omelet and stewed with tomatoes.

Omelette:

• Chop and fry the garlic arrows in oil for a couple of minutes.
• Then pour in the eggs, beaten with a little milk. Add salt to eggs.
• Simmer the omelette until done.

Stewed with egg:

Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.

Preparation:

1. Cut and simmer the arrows in oil, adding a little water (literally a couple of spoons).
2. Add salt, add spices and finely chopped tomatoes. Simmer together for another five minutes.
3. Separately, while it is stewing, beat the eggs with a fork and pour into the pan. Stir and simmer again for a couple of minutes.

Fried garlic arrows

If you don’t know what to cook from the arrows, don’t think for long - fry them. Fried arrows are something!

Recipe without proportions, take: arrows, sesame oil, sesame seeds, butter and salt.

Step-by-step preparation of fried arrows:

1. Cut the arrows and place them in heated oil. Juice will be released, but it will evaporate quickly.
2. Fry for about five minutes, add salt, a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
3. Fried arrows can be eaten cold. No sesame oil - no problem, fry without it. And you don’t have to add seeds either, it will still be delicious.

Find out how to cook in another article. I have prepared three recipes for you.

Arrows with meat - recipes

Recipe No. 1. We take:

• Arrows - a bunch.
• Meat (pork, beef, chicken fillet) – 700 gr.
• Sweet pepper – 3 pcs.
• Onions – 1 pc.
• Various herbs, salt and ground pepper.
• Vegetable oil.

Cooking with meat:

1. Cut the onion and bell pepper into small half rings. Cut the arrows 3 cm long and cut the meat into small cubes.
2. Fry the onion first, then add the arrows and fry a little, then add the bell pepper next.
3. Add some salt and place the meat in the pan. Season with salt, chopped herbs and pepper if desired.
4. Simmer the meat until done. Add a little sour cream and the dish will turn out amazing!

Recipe No. 2. It tastes like meat with real mushrooms, but you can add mushrooms here too.

Take:

• Meat – 700 gr.
• Onions – 2 pcs.
• Lemon - quarter.
• Arrows - a bunch.
• Salt and vegetable oil.
• Basil, marjoram, oregano - a pinch each.

1. Cut the meat into small pieces, sprinkle lightly lemon juice and add salt.
2. Fry in oil until half cooked. Add finely chopped onion and fry a little together, literally 2-3 minutes.
3. Pour in a little water and simmer the meat under a closed lid until cooked.
4. At the end of the stew, put the arrows and all the spices in a dish, simmer for 5-10 minutes (make sure the arrows become soft) and turn off.

Arrow pate with lard

I recently learned that garlic shoots can be used to make a delicious lard pate.

• So, to cook, take 500 gr. shooter and 1 kg. salted lard. Pass through a meat grinder and the pate is ready. It’s good to add dill and parsley here; you can add pepper if desired.

Tasty and healthy:

Now, friends, you know what you can cook from garlic arrows, I’m glad, because indescribable pleasure awaits you! Enjoy your kitchen chores and good appetite. With love... Galina Nekrasova.

As soon as June comes, the growing garlic throws out its arrows, and it’s time to break off the twisted rings. Don’t rush to throw them away, I’ll tell you how to cook garlic arrows with maximum benefit, it will be very tasty. You just have to pick it correctly, hold the stem with one hand, and carefully pull the shoot out from the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and ripen to the desired condition.

Garlic arrows: benefits

Content

Garlic arrows replenish the deficiency of various biologically active substances, have a positive effect on the condition of cells, and slow down the aging process. They help prevent viral diseases, primarily colds and acute respiratory viral infections, and cleanse the intestines well of harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus.

How to cook marinated garlic arrows

This snack turns out very tasty.

Cut the arrows 3 - 4 cm long, pour in water, boil for a few minutes after boiling, drain in a colander, rinse with cool water, place in 0.5-liter jars (they do not need to be sterilized), fill with marinade. I prepare the marinade like this: pour 50 grams of salt and sugar into a liter of water, bring to a boil, pour in 100 ml. 9% vinegar, sterilize for 5 minutes, roll up.

This can be done not only with arrows, but also with young cloves of garlic. Just don’t need to cook them, peel them, pour boiling water over them, put them in cold water, then pour in the marinade, sterilize for 10 minutes.

Garlic paste for the winter

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

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

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent fried mushrooms with a little spice.

You will need:

garlic arrows - 500 grams;

tomato paste, salt, pepper, vegetable oil - to taste.

Remove the seed pods from the arrows, chop the stems, place in a frying pan with heated oil, add salt, lightly fry, making sure that the juice is released. If there is none, you need to add a little water and fry until the shoots are translucent. At this stage, the dish is ready, it can be used as a side dish, add tomato paste, pepper, and fry a little more.

My advice!

For cooking, take arrows with a tender core; after frying, they turn out to be the softest.

Soup - puree with garlic arrows and pumpkin

And here is a soup that is full of benefits. It contains a huge amount of fiber, which is good for people who are obese. Pumpkin is useful for hypertensive patients, it removes toxins and waste, as well as excess cholesterol, all thanks to pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and pulmonary diseases, for problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is aromatic, with mass useful substances!

You will need:

pumpkin - 1 kg;

vegetable broth - 6 glasses;

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 vegetable oil, fry chopped onions, leeks, and garlic arrows until soft. Add thyme, pumpkin, cut into pieces, pour in broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, add soy sauce, salt, and cool the soup.

2. Using an immersion blender, beat the mixture into a homogeneous 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, at the dacha, you can prepare such a dish from fresh shoots; in winter, use canned ones.

Eggs - 6 pcs.

A little butter

Garlic pipes - 100 gr.

Hard cheese - 50 gr.

Salt and pepper to taste

Preparation:

1. Prepare the egg mixture: beat the eggs with the addition of seasonings and spices to taste.

2. Grate any type of hard cheese or cut into small cubes. Add half the cheese to the egg mixture.

3. Fry the garlic shoots in a heated frying pan and pour the egg and cheese mixture over them.

4. Bring the eggs until cooked and sprinkle the remaining cheese on top.

5. The frying pan can be placed in a hot oven under the grill to create a crispy crust.

Meat with garlic arrows

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

To prepare you will need:

Beef or pork - 700 gr.

Fresh garlic pipes - 250 gr.

Salt pepper

A little oil for frying

2 medium-sized onions

125 ml. tomato juice

Cooking:

1. Peel the onion, cut in half and chop into small cubes with a sharp knife. Fry until light golden brown in heated sunflower oil.

2. Cut the pieces of meat into thin slices, beat with a kitchen hammer, cut again, but into thin slices, and add to the onions for frying. Simmer a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.

3. Cut the garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour tomato juice and bring the dish to readiness, stirring occasionally.

4. Fried fresh zucchini is perfect as a side dish; you can roll it in flour or make a delicate batter.

5. Meat prepared according to this recipe is delicious not only hot, but also cold, as a snack.

Garlic arrow appetizer

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 likes it how?

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. Place the slices in a deep frying pan, pour in vegetable oil, salt and pepper to taste.

3. Fry over low heat under a lid with a steam hole to maintain the stewing effect. 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 carcass, then the finished dish will delight you with its softness and delicate mushroom flavor. If hard pieces get into the pan, they will quickly lose their attractiveness during the frying process. taste qualities, will look like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, noodles) in the form of a salad. This could be dinner or a quick breakfast.

Garlic arrows for future use

How to prepare garlic arrows for long-term storage, for the winter? Shoots can be prepared for future use by freezing.

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

My advice!

Sometimes I make a spread for sandwiches by grinding lard through a meat grinder. When I have garlic arrows, I roll the salsa with them, mix them, and store them in the refrigerator. You won't find a better addition to borscht bread!

Description of a popular culinary ingredient - garlic arrow. Taste, smell, benefits, chemical composition and contraindications to their use. How to eat the flowering stem and how to cook it, interesting recipes.

The content of the article:

Garlic shoots (peduncle, flowering stem) are green shoots in the form of tubes, which are the ground part with lighter boxes on top. Before acquiring this appearance, they look like ordinary feathers of green garlic, but after bolting begins, the stems close and twist in a spiral, forming 2-4 loops. Their length can range from 60 to 150 cm, and the smell is pungent, with a bitter aroma. The plant’s homeland is the countries of Asia; at that time, Rus' received this vegetable crop from Byzantium. The arrows, along with the leaves and bulbs, are edible and are widely used in cooking as marinades. In cooking, they are also used raw, adding to sauces, salads, and soups.

Composition and calorie content of garlic arrows

Allicin, which has antibacterial properties, gives them a bitter taste and strong odor. The largest amount of it is concentrated in the above-ground part, and not in the root part. But during cooking it almost completely evaporates.

The calorie content of garlic arrows per 100 g is 24 kcal, of which:

• Proteins - 1.3 g;
• Fats - 0.1 g;
• Carbohydrates - 3.4 g.

Vitamins per 100 g:

• PP, niacin equivalent - 0.08 mg;
• E, tocopherol - 0.1 mg;
• C, ascorbic acid- 55 mg;
• B2, riboflavin - 0.08 mg;
• B1, thiamine - 0.05 mg;
• A, retinol - 2.4 mg;
• B3 or PP - 0.08 mg.

Garlic arrows contain many micro- and macroelements - molybdenum, copper, manganese, magnesium, phosphorus. There is also sodium, chlorine, calcium, sulfur, germanium and cobalt. In addition, there is selenium, lead, titanium, vanadium and zirconium.

This part of garlic is saturated with phytoncides, therefore it is effectively used in antibacterial therapy.

The calorie content of pickled garlic arrows per 100 g is 50.5 kcal, of which:

• Proteins - 0.5 g;
• Fats - 4.6 g;
• Carbohydrates - 1.7 g;
• Water - 4.5 g;
• Ash - 0.9156 g.

In addition to vitamins and minerals, they contain various acids, including beta-sitosterol - 9.1743 mg.

Saturated fatty acid per 100 g:

• Palmitic - 0.2844 g;
• Stearic - 0.1881 g;
• Arachina - 0.0138 g;
• Begenovaya - 0.0321 g.

The benefits of garlic arrows for humans are enormous due to the content of monounsaturated acids. Of these, the composition contains omega-9 (1.0872 g), and polyunsaturated fatty acids are represented by linoleic acid (2.7431 g).

Vitamins per 100 g of pickled garlic arrows:

• A, RE - 1834.1 mcg;
• A, retinol - 1.872 mg;
• Beta-carotene - 1.982 mg;
• B1, thiamine - 0.032 mg;
• B2, riboflavin - 0.059 mg;
• C, ascorbic acid - 10.09 mg;
• E, alpha-tocopherol, TE - 2.11 mg;
• RR, NE - 0.0734 mg;
• Niacin - 0.055 mg.

Macroelements per 100 g of pickled garlic:

• Potassium, K - 0.08 mg;
• Calcium, Ca - 3.38 mg;
• Magnesium, Mg - 0.2 mg;
• Sodium, Na - 355.14 mg;
• Sulfur, S - 1.65 mg;
• Phosphorus, P - 0.8 mg;
• Chlorine, Cl - 547.61 mg.

Microelements per 100 g of pickled garlic arrows:

• Iron, Fe - 0.027 mg;
• Cobalt, Co - 0.138 μg;
• Manganese, Mn - 0.0023 mg;
• Copper, Cu - 2.49 μg;
• Molybdenum, Mo - 1.009 μg;
• Zinc, Zn - 0.0055 mg.

Useful properties of garlic arrows

The popularity of recipes with garlic arrows is due to their following effect:

1. Removes cholesterol. According to a number of studies, the product reduces its level by 9-12% in just 1-2 months of daily use. This is due to the fact that it contains phytoncides, which, among other things, neutralize the effects of free radicals. As a result, a person becomes more protected from the development of cardiovascular diseases, obesity and diabetes.
2. Provides prevention of atherosclerosis. The inclusion of this popular culinary ingredient in the diet leads to the resorption of blood clots and an increase in the lumen in the blood vessels. It strengthens their walls and opens the way for unhindered blood flow to internal organs, including to the heart. In this regard, a person is less threatened not only by atherosclerosis, but also by heart attack, stroke, and ischemia.
3. Speeds up recovery from colds. This is due to the suppression of the activity of viruses that worsen the patient’s condition and an increase in immunity. Thanks to this, the body’s defenses increase, and it becomes easier for it to withstand viral attacks during severe epidemics of influenza, sore throat and other types of acute respiratory viral infections.
4. Strengthen nails, bones, teeth. The content of calcium and phosphorus in the product helps to achieve this; they are necessary for the prevention of various dental and rheumatic diseases- arthrosis, osteoporosis, osteochondrosis, etc. Part of this plant is especially needed by children, the elderly, and pregnant women.
5. Cleanses the intestines of toxins. The product binds them and brings them out, preventing them from settling on the mucous membrane of the organ. Due to this, its microflora is normalized, beneficial bacteria increase, and dangerous ones are eliminated. This creates a favorable environment for combating irritable bowel syndrome, flatulence and other pathologies in the field of proctology.
6. Speeds up the treatment of thrush. This is due to the antibacterial, anti-inflammatory and antioxidant properties of the product. It is effective both at the early stage of candidiasis and at the late stage.
7. Reduce blood pressure. This is an indispensable remedy for patients with stage 1, 2 and 3 hypertension. It helps by removing bad cholesterol, clearing waste and toxins, and thinning the blood. Taken together, all this allows us to minimize the risks of stroke, myocardial infarction, and atherosclerosis.
8. Increase immunity. The presence of vitamin C and iron in the composition allows garlic shoots to cope with this, which, working together, strengthen the body. As a result, general well-being improves: migraines, dizziness, weakness, and chronic lack of sleep disappear.
9. Helps you lose weight. The above-ground part of the plant is useful because it contains few calories and speeds up metabolism, which in combination has a positive effect on body weight. Its normalization is facilitated by the restoration of normal blood sugar levels and the elimination of cholesterol.

Garlic shoots will be indispensable for those who want to look younger, because it is an effective antioxidant. It protects cells from destruction by heavy metal salts and radionuclides, and also triggers their regeneration. All this helps to lose several years.

Contraindications and harms of garlic arrows

You should never eat them before bed, as they have invigorating properties and can lead to insomnia. But in the morning, garlic arrows will come in handy, giving you a boost of energy for the whole day. Healthy people To ensure that there is no harm from garlic arrows, you should not abuse them, as this can lead to absent-mindedness.

You should use this product with caution if you have the following contraindications:

• Epilepsy. Having in its composition biologically active ingredients, these arrows can cause a new attack. It is especially not recommended to use them before leaving home.
• Diet. Those who want to lose weight will be upset, as this part of the plant will increase their appetite. This is primarily due to its ability to increase acidity levels and speed up metabolism.
• Pregnancy. In this case, the product may cause anxiety in the baby and provoke an allergy in the mother, the risk of which in an “interesting” position is significantly increased. They say that it can even cause premature birth.
• Some gastrointestinal diseases. The product will be harmful to people with colitis, gastritis, biliary dyskinesia, stomach and duodenal ulcers. But in the remission stage, it can still be included in the diet in small quantities.

How to eat garlic arrows

They are consumed mainly in salads, first and second courses, sauces, and sandwich mixtures. The product easily combines with beets, spinach, zucchini, meat, eggs, and cheese. It is used both raw and pickled. Harvesting the green part for the winter, soaking it in a barrel or preserving it in jars is very popular.

Quite common korean recipes preparing plant stems that have begun to bolt. They add piquancy and spicy flavor to dishes. Before eating, they are cut and soaked for several minutes or hours to remove the pungent taste. In Asian cuisine, this ingredient is used as an independent side dish, fried in a wok pan and seasoned with sesame oil.

In Europe, garlic arrows are combined with vegetable oils, lemon juice, various spices and all kinds of sauces. They are often dried here and then added to soups. Many also freeze the product for the winter, using it further in its pure form as a seasoning for main courses.

Before you start preparing the garlic arrows, you need to remove the shell of the boxes located on top and remove the seeds located inside. Otherwise, they will have a bitter taste and seem tough.

How to cook garlic arrows

First, they need to be collected at the end of June or early July, washed and dried well. Then the stems are laid out on cling film and placed in the sun every day for 5-6 hours for a week. At the end of this period, they should turn slightly yellow, lose their pungent odor and become a little crispy. Next, they are collected in a plastic bag, hung on the wall in a room with low humidity and stored there.

Another cooking method is to marinate the arrows. To do this, fry them (300 g) and mix with a solution made from table vinegar (1 glass), water (200 ml), sugar (1.5 tbsp) and salt (3 tbsp). Sprinkle this mixture with cinnamon (3 g), ground black pepper to taste and bay leaf (3 pcs.), then simmer on low heat for 10 minutes. Then transfer it to a jar, cover with a lid and put it in the refrigerator for three days. If you close the garlic salad for the winter, then sterilize the container and roll it up.

An excellent ingredient for salads would be pickled garlic or Korean arrows. Cut them into pieces 3-4 cm long, rinse warm water and fry in vegetable oil. After this, sauté the onion cut into half rings (1 piece). Then add salt (0.5 tsp), ground black pepper (at the tip of a knife), sugar (3 pinches) and garlic pulp (3 cloves) to boiling water (30 ml). Pour the mixture into a frying pan and simmer over low heat for about 10 minutes. Before turning off the stove, add one medium-sized chopped carrot, coriander and oregano to taste.

Recipes for dishes with garlic arrows

With this ingredient you can prepare various first and second courses, side dishes, and snacks. It is ideal for canning and hot, savory sauces. It can be used either raw, fried or pickled. But it is not recommended to cook garlic arrows for a long time (more than 20 minutes), as they become less tasty and not so healthy.

Among all the recipes with them, it is worth dwelling in more detail on the following:

1. Chinese side dish with pork. Rinse with warm water, dry and fry the arrows (200 g) without vegetable oil. Then cut off the top tails with a bitter taste and chop them into pieces 2-3 cm long. Next, place them in boiling salted water and keep on low heat for up to 2 minutes. To avoid losing its color, place this ingredient on ice. To prepare Chinese garlic arrows, chop the meat (300 g), cut it into strips and place in the egg mixture. To prepare it, combine one egg, vegetable oil (2 tbsp.) and starch (1 tbsp.). After soaking the pork well in this mixture, fry it over low heat for 10 minutes along with the main ingredient. 5 minutes before removing the garlic and meat from the stove, add boiled water (30 ml) and steam the dish under the lid for the remaining time.
2. Salad. Pour boiling water over the main ingredient (150 g) and cool it. Then peel and cut into strips carrots (1 piece), onion (1 piece) and garlic (2 cloves). Combine all this together and blanch for 2-3 minutes, then fry, add oil and soy sauce (1 tablespoon each), salt and pepper to taste.
3. Sauce. To prepare it, wash and grind the greens - arrows (100 g) and basil (50 g) in a blender, pouring this mixture with olive oil, which you need no more than half a glass. Next, grate hard cheese (100 g) on ​​a fine grater, place it in a blender bowl and add it there walnuts(0.5 cups). Grind all this too and mix with herbs. Ready-made garlic sauce can be served with noodles, potatoes, and rice.
4. With Chiken. Chop the onion (1 pc.) and carrots (1 pc.), then fry these vegetables in oil. Then marinate the meat: to do this, pour it (500 g) with a mixture of lemon juice (2 tbsp.) and vegetable oil (4 tbsp.). Then sprinkle the chicken with black pepper and salt as desired and after an hour fry in oil. After a crust begins to form, pour the prepared sauce over it and simmer 300 g of garlic arrows with chicken for 15 minutes.
5. Soup. Fry the sliced ​​white loaf (2-3 slices) without vegetable oil. Then do the same with the arrows themselves (80 g). Next, peel, chop and boil the potatoes. When it is almost completely ready, add all the other ingredients, including grated cheese (100 g), salt, ground black pepper, thyme and basil to taste. Grind all this with a blender to a homogeneous paste, and pour sour cream on top.
6. Stew. Fry potatoes (150 g), cut into cubes, eggplants (1 pc.) in the form of circles, carrots (1 pc.), chopped on a grater, and chopped garlic arrows, previously washed and dried (100 g). Pour the resulting mixture with water (100 ml) with the addition of tomato (1 tbsp), ground black pepper, salt, thyme to taste and simmer it under the lid for 20 minutes.

If you don’t know how to eat garlic arrows, just pickle them according to the recipe given in the article.

Dishes made from garlic arrows belong to Chinese cuisine. This is one of the most commonly found "Korean" salads on the market. In the winter season, it is considered a real delicacy, since it is simply impossible to find green shoots raw. This is due to the fact that they quickly deteriorate in the garden. The timing of their collection varies from 1 to 2 weeks, usually occurring at the end of June - beginning of July.

Garlic arrows are often called wild garlic (Bear's onion), which is completely wrong, since they are shoots of a plant belonging to the species "Onion." By the way, it is the latter that is closed on an industrial scale and is so often visible on store shelves.

Not every garlic bolts; mostly winter garlic can do this. Of the spring varieties, such formations in the form of bulbs appear only in “Gulliver”. This usually happens 2-3 months after the seeds germinate. If the boxes that appear on the shoots are not used in cooking, they are removed and left for planting next year.

2-3 weeks before their appearance, the stems begin to round, twist and harden, becoming similar to green beans. At this time they have a saturated green color and a pungent odor.

Watch the video about garlic arrows:

Garlic arrows can be considered one of the cheapest ingredients in cooking. At the same time, you can prepare a wide variety of dishes from them, which will become a real decoration of the table. You won’t go wrong with them either in summer or winter, and they will certainly be appreciated by guests at the holiday, you just need to strictly follow all the recipes.

List of recipes

Garlic arrows are a very short-term product, which really needs to be prepared in the little over two weeks when they appear in the garden and on sale. It is recommended to remove young shoots of garlic not only to make aromatic and very tasty main courses or salads, but also to improve the future harvest. The arrows must be cut off when they are just beginning to curl. These savory green shoots with a distinct aroma can enhance the flavor of any dish they are added to.

There are many options for how to prepare garlic arrows: they are fried, stewed, added to a salad or soup. Since the shoots used in cooking have the so-called milky ripeness, their heat treatment time is very short - they become suitable for consumption within 7-10 minutes. Some recipes for preparing this vegetable contain information that they must first be doused with boiling water to remove the bitterness, but you don’t have to do this. Of the mandatory actions, only cutting off the seed part from the arrows should be highlighted.

Dishes with garlic arrows are very easy to prepare and have a spicy and unique taste.

You can cook from garlic shoots delicious dishes not only in season, but also prepare them for the winter: salt, freeze or pickle. The taste of pickled arrows is a bit like wild garlic. This recipe allows you to reduce/increase the amount of pepper and cloves depending on your preferences.

The following products will be required:

• Garlic arrows - 50-60 pcs.;
• Vinegar - 40 ml;
• Salt - 3 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Cloves - 2-3 pcs.;
• Allspice - 2 peas.

Sequencing:

1. Prepare the garlic, wash it, cut it and blanch it for a few minutes in boiling water, then put it in cold water.
2. Boil 500 ml of water, add all the spices and boil for 5 minutes.
3. Sterilize the jar, line the arrows and fill with brine and vinegar, screw tightly and leave to cool slowly.

Pickled arrows can be stored for quite a long time - up to six months, but usually this tasty snack is eaten much faster. In any case, this dish is an excellent way to get vitamins and nutrients during the cold season.

To cook healthy dishes with garlic arrows and in winter, they can be prepared for future use, namely, pickled. The simplest option for pickling is to sprinkle the cut arrows with salt and lightly mash them with your hands, and then transfer them to a jar, then they can be added to a stew or salad. But they cannot be stored in this form for a long time. The following recipe will tell you how to pickle garlic shoots for the winter so that they last for at least 3-6 months.

The following products will be required:

• Garlic arrows - 300 g;
• Salt - 100 g;
• Sugar - 50 g;
• Currant leaves;
• Dill.

Sequence of actions:

1. Prepare the shoots, wash them, dry them and cut them into pieces of the required length (from 5 to 10 cm).
2. Place the arrows in jars, layering them with currant leaves and dill.
3. Prepare the brine by dissolving salt and sugar in a liter of warm water.
4. Pour brine into the jars and leave in a cool place for several days, placing canvas and oppression on top of the arrows.
5. After 2-3 days, remove the load and add fresh brine to the jars.
6. Place the salted garlic shoots in the refrigerator.

Garlic arrows prepared according to this recipe can be stored well in the refrigerator for several months; they can also be closed under an iron lid for longer storage.

The recipe is in the traditions of oriental cuisine; to prepare it you will need a wok pan, soy sauce, toasted sesame seeds and knowledge of small culinary tricks that make this Chinese pork salad especially appetizing and tasty.

You need to take the following products:

• Pork - 0.5 kg;
• Carrot;
• Garlic - 2-3 cloves and 300 g of arrows;
• Soy sauce;
• Sesame;
• Salt;
• Starch - 5 g.

Sequence of stages:

1. Pour the garlic arrows with cold water with added salt for at least several hours, this will allow them to remain elastic and crispy during further heat treatment.
2. Cut the pork into thin long strips, place the meat in a wok with heated oil and cook for three minutes over very high heat, stirring constantly.
3. Grate the carrots for Korean dishes, cut the green arrows into pieces 8-10 cm long, mix with the meat and cook together for several minutes.
4. Place the contents of the wok on a paper towel or place in a colander to remove excess fat.
5. Pour oil into a saucepan and fry chopped onion and garlic cloves.
6. Dilute starch with soy sauce in half a glass of water, add to a saucepan, bring to a boil and reduce the sauce.
7. Place the vegetables and meat in a saucepan, heat together and turn off the heat.

Serve the salad hot, sprinkled with toasted sesame seeds. You can prepare this salad without a wok; if you don’t have one, another frying pan with thin walls will do.

Another recipe for lovers of spicy food with a pronounced taste of spicy spices. This salad is also prepared with meat, but in this case we suggest combining garlic arrows with chicken. It’s very convenient that this hearty, flavorful dish is prepared in a matter of minutes.

• Chicken - 150 g;

• Garlic shoots - 300 g;
• Soy sauce - 50 ml;
• Starch - 2 tsp;
• Sesame;
• Salt;
• Sugar;
• Cayenne pepper.

Sequence of stages:

1. Prepare the garlic by washing it, cutting off the top and bottom edges and cutting it into 4-5 cm pieces.
2. Also cut the chicken into thin long pieces.
3. Prepare the sauce for the dish by mixing spices with soy sauce and boiling the resulting mixture.
4. Fry the chicken in very hot oil until cooked, remove it and then fry the garlic arrows in the same pan for 5 minutes. They should turn out quite crispy.
5. Post prepared vegetables with chicken on a plate and pour hot sauce over it, sprinkle with sesame seeds, let it brew for a quarter of an hour before serving.

The spiciness of the dish can be changed; instead of cayenne pepper, it is permissible to use a mixture of peppers or seasoning for Korean dishes. This recipe is universal, since by changing the cooking technology, from the same ingredients you can prepare not a salad, but a full-fledged second course: for this, chicken and arrows should be poured with sauce and simmered until the ingredients are soft.

We offer simple recipe main dish with the addition of garlic shoots, they give the dish a special piquant taste. The combination of sweetish pumpkin with a spicy garlic aroma makes this creamy soup incredibly tasty.

You need to take the following products:

• Pumpkin - 1 kg;

• Vegetable broth - 1.5 l;
• Garlic arrows - 200 g;
• Garlic - a couple of cloves;
• Leek - stem;
• Vegetable oil;
• Thyme;
• Soy sauce;
• Salt pepper.

Follow these steps:

1. Peel and finely chop all the vegetables, set aside some of the arrows for garnishing the soup.
2. Sauté the onion and garlic in oil, add the pumpkin and fry for a few minutes.
3. Place the vegetables in a saucepan, add broth and cook until soft, adding spices.
4. Pour soy sauce (30 ml) into the finished soup and puree with an immersion blender until homogeneous.
5. Pour the puree soup into bowls and sprinkle with the reserved garlic shoots or other herbs.

Serve the creamy soup with croutons from white bread. You can also sprinkle each serving of soup with pumpkin seeds.

Video recipe: Meat with garlic arrows