Garlic arrows are usually disposed of.

They draw strength from the vegetable and do not allow the head to fully develop.

Wise housewives know that they should not be thrown away!

This is an excellent ingredient for a wide variety of dishes.

Arrows are stewed, boiled, pickled, added to various salads, and, of course, fried.

The result is aromatic dishes with a pleasant taste.

Fried garlic arrows - general cooking principles

It is very important to use young, soft arrows that have not yet become coarse for frying. There should be no veins or hard fibers in them. The top with the seed capsule is removed from the sticks, then sorted, washed and cut. The length of the pieces depends on the dish. Whole arrows are rarely fried, since it is difficult to turn over curled and voluminous sticks.

What the arrows are fried with:

Various vegetables;

Meat, poultry;

Offal.

Vegetable oil is mainly used for frying. Various spices are added to the arrows: salt, pepper, coriander, nutmeg. Various sauces are welcome: mayonnaise, soy, ketchup, tomato paste. Dishes go well with various herbs: dill, parsley, cilantro.

Fried garlic arrows - recipe with onions and carrots

A vegetable version of fried garlic arrows, the recipe will appeal to vegetarians and fasting people. The dish is eaten on its own or with cereal side dishes.

Ingredients

2 onions;

1 carrot;

1 good bunch of arrows;

30 ml oil;

1 tsp. sesame;

Salt and pepper.

Preparation

1. Pour oil into a frying pan and let it heat up.

2. Cut the onion into strips, transfer and fry until transparent.

3. Add grated carrots and lightly fry.

4. Wash and dry the garlic arrows, cut into pieces of five centimeters. Place in the pan with the vegetables.

5. Cover and simmer under the lid until soft.

6. Open, add heat, add salt and fry. Pepper to taste.

7. Sprinkle the finished dish with sesame seeds. For more flavor, you can lightly fry them separately in a dry frying pan.

Fried garlic arrows - recipe with eggs

A very famous and favorite version of fried arrows with garlic, the recipe is supplemented with eggs. The dish turns out to be satisfying, high in protein, and is prepared quite quickly.

Ingredients

10 arrows;

1 onion;

3 tablespoons of oil;

Spices, herbs.

Preparation

1. Wash the arrows and cut them into pieces up to three centimeters, throw them into a frying pan with oil.

2. Next, add the onion, after a minute. We cut the head into strips or small cubes. Fry everything together until the shoots are soft.

3. Beat eggs with salt and other spices. You can prepare a full-fledged omelet mixture with the addition of milk. We make it to your taste.

4. Pour the eggs into the soft arrows, mix with a spatula several times.

5. Fry for a minute and turn off. When serving, sprinkle with any herbs.

Fried garlic arrows - recipe with tomatoes

A version of a summer dish made from fried garlic arrows, which includes fresh tomatoes. It can be eaten hot or as a cold snack. Adjust the spiciness of the red pepper yourself.

Ingredients

1 bunch of arrows;

Two tomatoes;

1 small onion;

Red pepper;

A little parsley.

Preparation

1. Fry the onion, cut into large half rings.

2. Wash the arrows, cut them into pieces up to ten centimeters, add them to the onion and fry until soft.

3. Add tomatoes. Before this, wash the tomatoes and cut them into slices.

4. Turn the heat to maximum, fry the vegetables well, add salt and pepper.

5. When serving, sprinkle with parsley.

Fried garlic arrows - Korean recipe with breast

Korean recipe for fried shooters with chicken fillet. With all its taste and appetizing, the dish is prepared very quickly and is ideal for a summer dinner.

Ingredients

1 chicken breast;

1 large bunch of arrows;

30 ml soy sauce;

One onion head;

Spices, you can use a Korean mixture;

One spoon of flour;

Oil for frying.

Preparation

1. Cut the chicken into strips. It should be similar in size to the arrows.

2. Pour soy sauce over and let stand for a few minutes.

3. Fry onion half rings in a frying pan. Shred the turnip into large pieces.

4. Add chopped garlic arrows and fry together.

5. Sprinkle the marinated chicken with flour, mix with your hands and fry in hot oil on the other side. Bring until very brown.

6. Transfer the chicken to the arrows with onions.

7. Add Korean seasoning mixture. Or just salt and pepper, or sprinkle with a little vinegar.

8. Warm up the chicken with the arrows under the lid for a couple of minutes, turn it off. This dish can also be eaten hot or cold.

Fried garlic arrows - recipe with mushrooms

For this recipe, you can use any mushrooms, for example, ordinary champignons. If wild mushrooms are used, then before frying with garlic arrows, they need to be boiled for about half an hour in salted water and the liquid drained.

Ingredients

0.5 kg of mushrooms;

0.3 kg shooters;

0.1 kg of onion;

One sweet pepper;

Oil, seasonings.

Preparation

1. Wash the champignons. Cut the mushrooms into strips. Place in a frying pan with hot oil. Fry until the liquid has completely evaporated. Make the fire moderate.

2. As soon as all the moisture has evaporated and the mushrooms begin to fry, add the onions.

3. After a minute, garlic arrows. We cut them randomly. But it’s better that the pieces match the size of the mushrooms.

4. Fry for about five minutes.

5. Add the pepper cut into strips.

6. Now you can add salt, season with pepper and cover.

7. Bring the dish of fried arrows to readiness and garnish with herbs before serving.

Fried garlic arrows - recipe with meat

A meat dish with fried garlic arrows, the recipe of which involves the use of pork. But if there is young veal available, then you can use this meat. Suitable for any side dishes.

Ingredients

0.5 kg pork;

1 bunch of arrows;

1 onion;

1 tsp. honey;

2 tablespoons of oil;

6 tablespoons of soy sauce;

Chilli;

A little greenery.

Preparation

1. Wash the pork and cut into small cubes. You can chop it into strips, but not very thin.

2. Stir soy sauce with honey, add a little chili pepper and grind until smooth.

3. Pour the prepared mixture into the meat, stir and leave for two hours.

4. Place the pork in heated oil and fry for seven minutes.

5. Add large onion rings.

6. Wash the arrows, remove the boxes and cut into pieces of five centimeters.

7. Send the arrows to the meat, cover and simmer for about a quarter of an hour.

8. Now you can open it and taste the dish for spices. If necessary, you can also add salt and pepper.

9. Fry without a lid until golden brown. Sprinkle with fresh or dried herbs.

Fried garlic arrows - recipe with potatoes

A potato dish with fried garlic arrows, the recipe for which originally called for the use of young tubers. They don’t even need to be peeled. If you use old potatoes, it is better to remove the skins. These ingredients will make two full servings.

Ingredients

6 potatoes;

12 arrows;

3 tablespoons of oil;

0.5 bunch of dill;

Preparation

1. Peel the potatoes and cut into slices.

2. Heat a little oil in a regular frying pan and add the potatoes. Fry for about five minutes. You need to stir a couple of times during this time.

3. Dry the washed arrows and cut them into pieces up to five centimeters. And it's time to add them to the potatoes.

4. Fry everything together until the potatoes are ready.

5. Two minutes before the end of cooking, add salt to the dish.

6. As soon as the potatoes are well fried, turn off.

7. Cover with dill and cover with a lid. Let sit for about ten minutes to develop the aroma.

Fried garlic arrows - recipe with vegetables and sour cream

Another version of a vegetable dish made from garlic arrows. It’s quite simple to prepare; sour cream smooths out and combines the taste of vegetables.

Ingredients

2 carrots;

2 bunches of arrows;

1 bell pepper;

1 onion;

4 spoons of sour cream;

Oil and spices.

Preparation

1. Cut the carrots into large strips and also chop the onion. Throw everything together into hot oil and fry for a couple of minutes.

2. Separate the seed pods from the arrows and cut them into pieces about three centimeters.

3. Add the garlic to the vegetables, cover and cook under the lid for ten minutes, reduce the heat.

4. Chop the sweet pepper into thin strips and add to the garlic. At this point, you can turn up the heat and fry well.

5. Add salt, other seasonings and sour cream. Simmer for another five minutes and turn off. Sprinkle the fried arrows with herbs and serve with boiled buckwheat, pasta, and rice.

Fried garlic arrows - recipe with chicken gizzards

Chicken gizzards are one of the most popular by-products, accessible and inexpensive. It is great for frying with arrows.

Ingredients

0.5 kg of ventricles;

1 large bunch of arrows;

4 tablespoons of oil;

1 pinch of pepper;

A little salt;

1 onion;

Carrots optional;

1 spoon of tomato paste.

Preparation

1. We wash and clean the ventricles. It is necessary to remove the yellow coating and accumulations of chicken fat.

2. Place the cleaned stomachs in boiling water and boil for about fifteen minutes. Let cool, draining all the water.

3. Chop the onion, you can add carrots. Throw into a frying pan and fry.

4. After a minute, add the arrows, cut into any pieces. It is better not to use long sticks; it will be more difficult for them to fry.

5. After five minutes, add the gizzards. They can be left whole or cut into two or three pieces. We fry everything together.

6. As soon as the arrows become soft, add salt and pepper.

7. Pour a couple of tablespoons of water into a spoon of tomato paste, stir and send to the arrows.

8. Increase the heat to maximum, fry the ventricles until golden brown. Turn off, season with herbs, serve with fresh vegetables, boiled potatoes or cereals.

Arrows can be fried not only in summer. They tolerate freezing well. You need to free the sticks from the seeds. Cut it, put it in a bag and just put it in the freezer. You can pre-boil it for three minutes in boiling water and then freeze it.

Are there any fried arrows left? You can make wonderful vegetable caviar from them. Simply puree the dish in a food processor and use it as a sauce, spread on sandwiches, or serve with meat.

If the arrows are overripe, fibrous and hard, then before frying they must first be boiled until soft. Or add a little water to the frying pan and simmer until done under the lid.

Garlic arrows are an excellent ingredient for spicy Korean and Chinese salads. You can simply fry the sticks until golden brown, season with spices and add to any snack.

Garlic shoots are undeservedly ignored by gardeners and are almost always sent to the trash. This happens due to the fact that summer residents are not well informed about what vitamins and microelements are stored in this ingredient and how they can be used in the process of creating dishes.

Experts who have studied the composition of garlic bulbs claim that the amount of nutrients and vitamins is not inferior to the garlic bulbs themselves.

The most important difference between the arrows and the heads is only a smaller amount of essential oils, which give garlic such a pungent smell.

For these reasons, it is important to know what can be prepared from garlic arrows and how to use this element in canning for the winter is not only tasty, but also healthy.

Fried garlic arrows: recipe

Fried garlic tops are a very tasty and flavorful dish. In addition to the fact that the dish is tasty, its preparation should not be difficult, since it does not take too much time and does not require a large number of ingredients.

To prepare the dish you will need the following products:

• Fresh garlic arrows;
• A bottle of vegetable oil;
• Salt pepper.

Algorithm:

• Sort through the fresh arrows, wash and remove the finest components. Why should you choose only fresh products? Of course, overripe arrows practically do not differ in their characteristics from fresh greens, but after cooking you will feel the difference: ripe ones are tougher. Arrows whose thickness is equal to the inflorescence are most suitable for consumption.
• Cut the washed and cleaned arrows into even strips five to seven centimeters long.
• Prepare a frying pan with high sides and add vegetable oil to it. There should be enough oil, otherwise the delicacy will stick to the bottom of the pan, and this will cause you unnecessary difficulties and spoil the overall taste. Add the main ingredient to the pan.
• Fourth step - add salt, pepper and other spices you like to taste. Of course, this is not necessary: ​​if you skip this step, the dish will still turn out tasty and aromatic due to the original taste of the main ingredient.
• After adding to the prepared frying pan, the arrows will begin to release juice and stew in it. After the ingredient softens, excess moisture will evaporate under the influence of temperature and it will begin to fry. When the garlic tops begin to fry, you can turn up the heat: then the dish will be ready in ten to fifteen minutes.
• Place the dish on a plate. The result of cooking can be eaten separately or as a side dish for meat or fish dishes. After we have decided on the recipe for making fried garlic arrows, you can familiarize yourself with other ways to use this ingredient.

Stewing garlic arrows

If you add a few vegetables to the frying process, you can get a wonderful, tasty and satisfying dish.

In addition to the amazing taste, this dish includes many vegetables, and therefore vitamins.

Here is a list of required ingredients:

• Garlic arrows - 1 bunch;
• Several carrots - 70 grams;
• Onions - 70 grams;
• Bulgarian pepper - 70 grams;
• Tomato - 70 grams;
• A bottle of vegetable oil - 60 ml;
• Soy sauce - 30 milliliters;
• Salt, seasoning and your favorite herbs.

Cooking algorithm:

• Prepare a frying pan with wide sides and pour the required amount of vegetable oil into it. Place the dishes on the fire. Don't waste your time: while the pan is heating up, peel the onions and chop them as you like;
• After chopping the onion, add it to the frying pan.. Do not forget to stir the onion, otherwise it may burn on the pan and distort the taste of the entire dish. While frying the onions, prepare the carrots: peel them and grate them. After cooking the onions, add the carrots to the pan. The co-frying process can take about five minutes.
• While the carrot and onion duo is roasting, wash and trim the fine bits from the garlic tops. Next, cut them in the same way as indicated in the previous algorithm. Peel and cut the bell pepper into strips. Add prepared ingredients to the pan.
• Coarsely chop the tomatoes. Add them to the pan after the main ingredient has softened and changed color. If you don't like the tomato peel, remove it after pouring boiling water over the tomato.
• The dish is almost ready, but you need to enhance its taste. Place soy sauce, salt, pepper and other seasonings to taste in the pan. It is important to note that you should not salt the dish immediately after adding the sauce, as it has a rather salty taste. Otherwise, you risk oversalting your food. Serve the stew, garnishing it with herbs.

Recipe for garlic arrows: stew with pork

The taste of tender pork stew can be complemented with the help of such a seemingly simple ingredient as garlic arrows. Try this dish once and it will firmly join your list of favorite delicacies.

To do this, prepare everything you need:

• 700 grams of pork meat;
• 60 grams of arrows;
• 100 grams of onions and carrots;
• 70 grams of bell pepper;
• Salt, pepper, spices to taste.

Procedure:

• Prepare a high-sided frying pan or cauldron. Pour vegetable oil into the frying pan and cover it with a lid. The oil should be heated to a boil.
• Cut the meat into medium-sized pieces (2-3 cm). Add it to the pan and fry thoroughly until the juices have evaporated. After this, you can move on to the third stage.
• Chop the vegetables and add them to the meat one at a time. First, start adding onions, cut into rings, then grated carrots, sliced ​​pepper, and finally add garlic arrows. The latter should be cut a little smaller than in the previous algorithm: two centimeters is enough.
• After softening the arrows, add the tomato and spices. Cover the mixture with a lid and serve the juicy, flavorful meat with a sprig of herbs. Next, we’ll talk about what can be prepared from garlic arrows for preservation.

Recipe for making garlic arrows for the winter: paste

This recipe will help you create a simple but delicious snack that will make you happy during the winter. The most amazing thing is that cooking requires a minimum of ingredients and time - so, it will take only twenty to thirty minutes to prepare.

Prepare the following products:

• Fresh arrows - 500 grams;
• Salt - 5 grams;
• Vegetable oil - 20 milliliters.

Algorithm:

• Wash thoroughly and dry the main ingredient with a towel. Cut the branches so that you can simply chop them finely.
• The second step is to grind the arrows. You can do this with a blender until it becomes a paste or use a meat grinder. The result of both methods should be only a well-chopped green pulp. Add vegetable oil and spices to the resulting substance, and then mix.
• It is recommended to place the paste in the refrigerator. It is also a good solution to place the mixture in the freezer in separate containers or ice trays.

The appetizer can be spread on bread, added to cottage cheese or soup.

In addition, pasta will add an exquisite aroma to meat or fish dishes, thereby setting a unique rhythm for the entire dish, turning it into a culinary masterpiece.

Recipe for pickled garlic arrows

Even the most ardent opponents of garlic will not be able to resist pickled garlic arrows. Their taste is in no way inferior to classic cucumbers, so this element can become a decoration for your preserves.

To create this type of preservation, prepare the following products:

• Garlic arcs - 650 grams;
• Jug of clean water - 650 ml;
• 60 ml. table vinegar (9%);
• Salt, sugar - twenty grams;
• Bay leaf - 4 pcs;
• Peppers in the form of peas - 7-10 pcs.

Step-by-step algorithm:

• The first thing you need to do is sterilize the jars.. The specified list of products is enough for approximately two 500 milliliter jars or one liter.
• Sort through the fresh twigs, wash them thoroughly and clean them of flowering particles.. After this, start cutting the arrows so that they can easily fit into the jars. Place the sprigs tightly in a sterilized jar.
• In a straight-sided frying pan, mix the ingredients listed to create a marinade.. Bring the liquid to a boil and pour it into jars. After this, you can proceed to the next stage.
• Place a clean towel in a large container filled with water. Place the jars in it and cover them with lids. After the liquid begins to boil, keep the containers in this state for about twenty minutes.
• The last step in the recipe for pickled garlic arrows is Close the jars tightly with lids, turn the containers upside down and place them in a warm place. A blanket can serve as a suitable place.
• Next, the containers should be stored in a damp basement.

Lecho sauce. Recipe

This sauce is best eaten as an addition to main dishes or used as a tea snack.

Garlic arrows ripen quite early, so this sauce can be made with the addition of canned tomato juice or by diluting fresh tomatoes with water.

Here is a list of products necessary for making lecho sauce:

• Garlic arrows - 1 kilogram;
• Jug of clean water - 650 milliliters;
• Tomato paste - 0.5 liters;
• Granulated sugar - 100 grams;
• Vegetable oil - 120 milliliters;
• Sugar - 24 grams;
• Apple or table vinegar - 50 milliliters.

Step-by-step algorithm for preparing lecho sauce:

• Sort out the fresh garlic tops, wash them and clean the stems from flowering components. Next, the finished stems need to be thoroughly chopped to about five to six centimeters in length.
• Prepare a saucepan or frying pan and mix pasta, oil, sugar and clean water in it. Bring the above ingredients to a boil. After boiling, add the delicacy to the mixture. Cook the sauce for twenty minutes. Then move on to the next, final stage.
• Add table or apple cider vinegar to the boiled mixture.. Boil the mixture with vinegar for about five minutes. After the lecho sauce is ready, place the ingredients in pre-sterilized jars. Next, cover the containers with lids, turn the jars upside down and place them in a blanket.
• Store finished jars in a cool place.

Recipe for fermented garlic arrows

Not everyone likes sourdough options that use vinegar. In this case, you will like the following recipe for preparing garlic arrows for the winter, which involves fermenting spicy, aromatic and crispy garlic tops.

Of course, this recipe is not one of the quick and simple ones, but all efforts will not be made in vain: the result will appeal not only to lovers of this spicy ingredient, but also to haters of the specific garlic flavor.

Prepare the following ingredients:

• One and a half liters of clean water;
• Salt, sugar - one hundred grams.

Procedure:

• Select fresh and suitable garlic sprigs, wash them thoroughly and dry with a towel. Cut the pipes into small pieces and place in a colander. After excess moisture disappears. Place the prepared ingredients into sterilized containers.
• Pour sugar and salt into clean water. Wait until the ingredients are completely dissolved in the water. Once dissolved, pour the solution into jars filled with garlic chime pieces.
• Prepare a prepared plate and place the jars in them. Cover the containers with lids and leave them in the container for five to ten days. During this time, the released marinade will flow into a deep plate. Next, you need to collect the marinade and pour it back into the jar.
• After the contents of the container have fermented, it is necessary place the marinade in a saucepan and bring it to a boil. Pour the marinade into jars.
• Cover them with lids, roll them tightly and store the preserves in the basement.

I didn’t even know that you could cook something from garlic arrows until my mother came to visit and tried this wonderful dish. So I want to write a few recipes for arrows, of course taken from the Internet, but still, it’s better to look at all the recipes at once than all over the internet to dig around.

Garlic arrows stewed with tomatoes and onions

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 oil. Fry until light golden brown. At this time, chop the tomatoes and garlic arrows. Cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the frying pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the frying pan. When the garlic arrows change color and become soft, turn off the heat. Strictly speaking, everything is ready. Stewed garlic arrows go very well with boiled potatoes or mashed potatoes. Another option is when you want a very light meal - then stewed garlic arrows are best suited.

Garlic arrows in tomato paste

Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves garlic

Preparation
Cut the garlic arrows into pieces 6-7 cm long, place in a frying pan with vegetable oil, add a little water and simmer until tender. During the stewing process, salt the arrows, season with paprika, pass the garlic through a press, and season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for another couple of minutes.

Garlic salad with egg

Ingredients:

Garlic arrows

Tomatoes

Salt

- vegetable oil

I'm chicken eggs

Spices

Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to a frying pan and then add a little water and simmer. You need to add about a couple of soup spoons of water.Simmer until the garlic arrows acquire an olive color. After this you need to add salt and spices. Mix. The tomatoes need to be washed, slightly dried and cut into cubes, which are placed towards the arrows. After this, you need to simmer for another five minutes. After this, beat in the eggs and mix carefully. The dish is ready!

Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 cup.
Boil the marinade. Wash the garlic arrows, cut them not too finely (I cut them 5-7 cm long), scald half-liter jars with boiling water. Place the arrows in jars, add marinade and sterilize for 20-30 minutes (I do it in the oven over low heat)

Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 onion
* Salt, favorite spices
Sauté coarsely chopped onion in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm lengths and place with the vegetables. Fry for 5 minutes, stirring occasionally. Add coarsely chopped tomato and simmer a little. Salt and season with spices. When serving, sprinkle with herbs.

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 into 3 cm lengths. Next, heat the vegetable oil in a frying pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangnyom. Mix thoroughly. We wait for the dish to cool down and serve it on the table.

Frozen arrows for the winter.
Cut into pieces 1-1.5 cm long, place in portions in polyethylene bags, and tie. First, the bags are cooled in the refrigerator for 2-3 hours, then placed in the freezer. In winter you can stew them just like fresh ones.

Omelette with garlic arrows

There are no proportions in the recipe. The omelette mixture is prepared in the same way as for a regular omelette - eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the noses), fried in vegetable oil until the color changes and becomes soft (the color becomes dark green). If desired, you can sprinkle them with pepper. The finished garlic arrows are poured with the omelette mixture, a small fire is turned on and the omelette is brought to readiness under the lid. You can make it in different ways, for example, fry the arrows together with carrots or in a tomato.

Stewed garlic arrows

In addition to the garlic arrows themselves, 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, add salt to taste and pour in tomato juice. Turn the heat on low and simmer with the lid on until done. The finished arrows taste very much like spicy mushrooms.

Fried garlic arrows

Again, a recipe without proportions - everything in it is very simple. Wash the arrows, cut off the seed part, cut into small pieces. Place in heated vegetable oil and immediately add some salt. The arrows will release juice in which they will stew. When the juice has evaporated and the arrows become soft, you can increase the heat and fry the arrows until tender. This takes about ten minutes, no more. Can be served as a side dish for meat and fish.

Chicken liver with garlic arrows

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

We cut the onion and bell pepper into half rings, the garlic arrows into small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Add some salt and place the bell pepper in the frying pan. After a couple of minutes, add the chicken liver to the vegetables (it can be cut into pieces), add salt and pepper to taste, and fry over medium heat until tender. The readiness of the liver can be determined by the juice flowing out - it should be transparent. If desired, at the end of cooking you can season the dish with sour cream - it will be even tastier. Don't forget that chicken liver cooks very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If you overcook the liver, it will turn out dry and tough.

Garlic arrows with pork ribs

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

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

Korean garlic salad

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, several bay leaves.

Finely break the bay leaves. Cut the garlic arrows into pieces 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, bay leaf, seasoning for Korean carrots, and pour in vinegar. Salt or add soy sauce. Be sure to taste so as not to oversalt! Warm up the salad, turn the heat to low and wait until the sauce thickens. Cool, add garlic, passed through a garlic press. The salad needs to sit, so make it ahead of time. It goes perfectly with new potatoes and meat, and it will also be good as an appetizer.

Don't wait for the garlic arrows to harden - in this form they are no longer suitable for food. They will give off the aroma, but the taste will be fibrous and tough. The best time to pick is when they are medium thick, dark green in color with a thin skin. After cutting, they can lie for no more than a week - then the arrows turn yellow and become rough.

And...garlic arrows - the recipes for the latter product are not known to everyone. But green sprigs contain even more vitamins and microelements than garlic cloves!

To my shame, I previously always threw away the arrows, cutting them off to increase the size of the garlic head (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that you can not only throw them into the compost heap or pour boiling water over them and use them to spray plants, but also eat them.

The first time I tried this kind of food was at my sister’s house, and she brought the recipe for the dish from work. Since that time, I became interested in this ingredient and it turned out that a lot of different sauces, soups, snacks, seasonings, and also can be prepared from the arrows. Did not know? Then this article will be interesting to you!

Cooking recipes are quite varied. If desired, you can boil, steam, fry, grind, marinate, add to both first and second courses, and even use it as a separate food in the form of a paste for sandwiches.

We 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 a delicious meal and not an unintelligible porridge, I recommend following several principles for preparing garlic shoots:

• cook only from fresh raw materials, recently picked from the garden (to extend the short shelf life of the arrows, they can be frozen for future use);
• use only soft parts of the shoots (good ones break under your fingers, and overly hard ones simply break);
• throw away the top bulbs 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 off the arrows of garlic

You need to pick off the arrows as they appear, when they reach a length of about 20-40 cm. If you delay in collecting them, then, firstly, the garlic will be smaller and we will get a weak harvest, and secondly, the shoots will become too tough .

Basically, garlic “blooms” in June, depending on the weather, either at the beginning or in the middle. That is, this unusual “harvest” cannot be collected for long, only 1-2 weeks.

Recipe for pickled arrows for the winter

Fortunately, there are recipes for preparing garlic for the winter. Of course, for the twists you will have to collect a large amount of raw materials, but if you have a bed or two or even more of this plant at your dacha, then there will be no problem with the product.

The easiest way to prepare this delicacy for the winter is by rolling it in 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 the marinade, wash the shoots, cut into pieces about 5 cm, put in jars, fill with the prepared aqueous solution and sterilize for an additional half hour. You can do it in a water bath, or you can do it in the oven at a low temperature so that the marinating is as complete as possible. All that remains is to roll up the jars, turn them over onto the lids 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 their preserves spicier, so it’s worth learning how to pickle garlic arrows.

The salting method is also quite simple, you need:

• prepare and cool the brine – 1 liter. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
• Wash the garlic sprigs, cut into 15-20 cm pieces;
• place them in a colander in boiling water for 2 minutes;
• then dip into cold water to stop the cooking process;
• place in a glass or enamel container;
• pour in brine;
• cover with a clean cloth;
• put a weight on top (heavy plate, wooden circle);
• leave in a warm place for 3-4 days, after signs of fermentation appear for another couple of days, and then take out into the cold;
• As you use the pickles, you should add 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.

Garlic paste without sterilization

My friend’s best summer treat is garlic paste, which her family spreads on bread for soups and borscht, uses for marinating meat and simply as a seasoning. The thing is really interesting, spicy, for lovers of spice.

The paste is quite simple to make, and can be stored in the refrigerator for a long time, which allows you to store the product in winter in this way. True, lovers of this seasoning don’t keep jars of the composition for long...

For the pasta 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 placed in a blender. The rest of the ingredients are added there and crushed into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). All that remains is to transfer the paste into clean, sterile jars and close with airtight lids, store in the cellar or refrigerator.

Freezing garlic arrows

Lovers of the product want to enjoy garlic not only a couple of weeks a year, but all the time, and there is a way out - simply 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 into portion bags and first cooled in the refrigerator and then frozen. Skillful housewives already know what can be prepared from such a preparation.

How to cook fried garlic arrows

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

The simplest option:

• cut the shoots, washed and cleared of excess parts;
• Heat a frying pan, pour in vegetable oil;
• pour the arrows in there, immediately add salt so that they release the juice;
• stirring and fry until half cooked (the product tastes better this way).

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

Korean 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 preparation, taken out of the freezer 10-12 hours before and melted on its own, will also work);
• 70 ml. vegetable oil;
• 0.5 – 1 pod of red pepper;
• 50 ml. soy sauce;
• 0.5 tsp Sahara;
• 1 tsp ground or coriander grains;
• 6-8 pcs. carnations;
• a handful of peppercorns;
• 10 gr. sesame seeds;
• 1 tbsp. vinegar.

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

When the arrows turn olive color, add vinegar and sesame seeds, remove from heat, cool and, once cooled, serve.

Garlic arrow salad

The product can be added to a salad; I came across several interesting recipes, but I confess that I haven’t tried them all myself yet.

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

• take garlic shoots, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
• wash the arrows, cut them, simmer in a frying pan with a spoonful of water until olive green;
• salt, sprinkle with spices;
• add diced tomatoes, fry everything together for about 5 minutes;
• Drive the eggs into the pan, stir quickly, once thickened, remove from heat and cool.

Although this dish is marketed as a salad, it reminds me more of an omelette with vegetables, but more savory. What I like about it is that you can prepare such a meal in literally half an hour if you have the ingredients on hand.

So don’t throw away garlic arrows, because there are many recipes for every taste. And now you know how to prepare the product! Bon appetit, replenish your collection of recipes with new items using our blog and don’t miss interesting articles by subscribing!

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. You 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 prepare a delicious garlic paste from garlic arrows, it’s good for sandwiches with brown 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 of fried mushrooms with a little heat.

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 a lot of 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 in the 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 frying pan, then during the frying process they will quickly lose their attractiveness and taste, and will 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, 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!