Fried garlic cloves

The easiest recipe for cooking garlic arrows is to fry them in vegetable oil until soft (5 minutes). And salt a little. That's all.

Arrows of garlic in fish


 Original, healthy and very tasty recipe.

1. Gut a fresh herring, remove the head, grease with spices (salt, ground black pepper, curry).

2. Stuff the fish with garlic arrows, wrap in foil. Send to the oven preheated to 180 degrees for 30 minutes.


Can be lightly fried garlic arrows and add raw eggs to them. Bring the scrambled eggs with garlic to readiness. Season with spices. Delicious!

Arrows of garlic. Benefits and recipes.

Benefit

Green arrows of garlic, the product is not only tasty, but also very useful for everyone. Like the onion, the arrows have an anti-inflammatory and anti-infective function. They contain only 24 calories per 100 grams, and the amount of protein is 1.5 grams, fat - 0.1 grams, and carbohydrates 3.5 grams, so dishes from this product will benefit, but will not harm the figure.

The content of vitamins and minerals in the arrows of garlic is very high. The product is saturated with vitamins B1 and B2, vitamins PP and E, as well as C and A. Useful material: phosphorus, potassium, zinc, calcium, iron and magnesium, iodine and copper. This composition allows the arrows of garlic to prevent and fight infectious diseases of the intestine, destroy staphylococcus aureus and fungi. Green garlic feathers are a good prevention against atherosclerosis.

The product promotes blood thinning and fights the formation of blood clots and clots - which also helps prevent cardiovascular diseases, is a prophylactic for high cholesterol. Also, green arrows of garlic are an excellent remedy for high blood pressure (hypertension). And if you use them regularly, you can forget about colds for a long time. However, buy them all year round available only in large stores in the city. And the most useful and delicious garlic arrows are those that are plucked from the garden.

Recipes

Garlic arrows are a multifunctional product, you can make anything your heart desires from them. You can simply fry with vegetables, stew or add to a salad, you can even marinate. These recipes, in addition to the main ingredient, have something in common: they are all prepared quickly and incredibly simply.

Garlic arrows fried with vegetables

  • Arrows of garlic - 7 pieces.
  • Tomatoes - 2 pieces.
  • Onion - 1 head, large.
  • Sweet pepper - 2 pieces.
  • Salt and pepper.

Wash the food and cut the tomatoes and onions into half rings, the pepper into a strip. Cut the arrows into small pieces, it will look like asparagus. Fry the onion, after 5-7 minutes put the pepper. Let the food brown. Now make a small fire, put the arrows and tomatoes, simmer for 20 minutes, then salt.

Pickled garlic cloves

  • Garlic arrows - take as much as you eat, 1 bunch will be enough for testing.
  • Sugar - 8 tablespoons with a "slide".
  • Salt - 8 tablespoons.
  • A glass of vinegar.
  • Boiled water - 1 liter.

Banks should be doused with boiling water. Now make the marinade: mix all the ingredients except the arrows with water and boil. Cut the arrows of garlic coarsely - approximately 8 centimeters each, and put them in jars, fill them with ready-made marinade, twist the jars and sterilize for about half an hour.

Garlic arrows with yummy egg

  • Arrows garlic - a bunch.
  • Eggs - 3 pieces.
  • Tomato sauce "spicy" - 2 tablespoons.
  • Salt, pepper, paprika and dried herbs.
  • Chopped walnuts - 2 tablespoons.
  • Canned corn - 2 tablespoons.
  • Dill greens - half a bunch.

Cut the arrows into 6 centimeters, boil for about 10 minutes over high heat. Mix and beat the egg with seasonings and herbs. Put the arrows in a frying pan, pour in a little oil, add corn and nuts to them. Fry for 10 minutes on low heat, put tomato sauce, simmer all foods until a pleasant sweet smell is about 15-20 minutes. Now turn on the fire and pour the garlic treats with the egg and herbs. After 5-7 minutes, you can eat with grain bread.

Garlic arrows are known to many gardeners and gardeners. They know that they must be cut off so that a large head of garlic grows. But not everyone knows that delicious dishes can be prepared from them.

It turns out that you just need to cut them, put them in a pan and show culinary imagination. It turns out fast, cheap, summer food. Fried arrows even resemble the taste of mushrooms.

AT fried green arrows go well with potatoes, with stew pork, beef, lamb, fried chicken breast. They can also be eaten as an independent dish.

Chinese garlic arrows with meat

Get to know the taste of meat with the presence of arrows and appreciate the recipe.

Cooking:

1. All necessary products and spices in front of you.

2. Cut into thin strips and put it in a marinating bowl.

3. In a bowl of meat, add: salt, 1 tbsp. spoon of soy sauce, 1 tbsp. spoon of 9% vinegar, 1 tbsp. a spoonful of vegetable oil, 2 teaspoons of starch. Mix all the ingredients in a bowl and leave, let the meat marinate.

4. Cut off the seed pods from the garlic and cut it into pieces 3-4 cm long. Sliced ​​garlic arrows in a bowl, salt a little and mix.

5. Cooking sweet and sour sauce. In the bowl we place: 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of vinegar 9%, 3 tbsp. tablespoons of soy sauce, 0.5 teaspoon of ground coriander, 0.5 teaspoon of a mixture of peppers, 0.5 cups of cold water, 2 teaspoons of starch.

6. And that's not all. Add the previously chopped small pieces of ginger and chopped chili to the bowl. Mix all the spices in a bowl. The sauce is ready.

7. Let's start cooking. In a deep frying pan, heat the vegetable oil, spread the marinated pork meat and fry it until the color changes.

8. Put the garlic arrows to the meat and stew the meat with garlic until the juice from the meat is completely evaporated.

9. When the juice from the meat has evaporated and it begins to brown slightly, pour the sauce and simmer until the sauce thickens.

10. As soon as the sauce thickens and boils down, turn off the heat. The dish is ready and you can serve it to the table.

Video on how to cook delicious fried chicken breast

Learn another dish Chinese food with chicken breast. This original recipe will surprise you with its simplicity.

The recipe you saw will allow you to add variety to your daily menu.

Fried arrows from garlic with young potatoes in a slow cooker

Now let's prepare a delicious dish with potatoes. Discover the taste of stewed arrows, reminiscent of the taste of mushrooms.

Cooking:

1. In this recipe, the seed pods at the arrows are not cut off.

2. Cut the arrows themselves into small pieces.

3. Pour vegetable oil into the multicooker pan and lay out the chopped arrows. Close the lid and fry them for 10 minutes, stirring occasionally.

4. Cut the bunches of dill with a knife.

5. Add paprika and a mixture of peppers to soft and slightly fried arrows. With the lid closed, fry for another 2-3 minutes.

6. We try and add, if desired, lemon juice and sugar.

7. Pour the dill, mix, close the lid and turn off the fire.

8. We take young and small potatoes. Sprinkle it with other spices. Potatoes need to be salted and poured into it olive oil, mix well.

9. Pour the potatoes into the air grill of the multicooker and bake.

10. And here it is ready meal on a fork.

11. We try and understand that the combination of potatoes and green garlic is so delicious!

Video on how to cook meat salad with arrows in Korean

Check out the video featuring beef in a delicious and flavorful green garlic sprout dish.

Such excellent summer food is not often seen, as there are always not so many shooters.

Recipe for fried garlic arrows with egg and tomato

Now you will learn how to cook delicious and hearty meal in a few minutes.

Cooking:

1. For garlic arrows, you need to cut off the seed pods. We cut arrows 3-4 cm long.

2. First cut the tomato in half, and then into small pieces.

3. Finely chop the dill sprigs.

4. Put pieces of butter in the pan, then garlic arrows. Salt the arrows and fry them until the color changes. They should become darker and softer.

5. Then add the tomatoes, salt them, cover the pan with a lid and simmer for 2 minutes.

6. Two fresh eggs mix in a bowl and add on top of the tomato. Salt and pepper as desired.

8. Before serving, sprinkle with herbs. Enjoy your meal!

How to deliciously fry garlic arrows - video

Look. how to remove the arrows in the garden, and then cook them deliciously.

All the above recipes make it clear that arrows can be eaten. There is no need to doubt, who knows about it, silently has been eating for a long time. And whoever doubts, he smiles and while he thinks. And what is your opinion?

Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this is a delicious delicacy with a spicy taste and spicy aroma. Garlic shoots, which many housewives threw away, today serve as an excellent basis for many dishes. Moreover, in addition to the uniqueness that the arrows of garlic give to dishes, they are also an excellent source of vitamins. And, as it turned out, they contain much more arrows than garlic itself.

From garlic arrows you can cook a wonderful snack, salads, sauces, seasonings, they can be added to vegetable stews, fry, add a little to the first and second courses and, finally, prepare for the winter.

There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect garlic arrows in time. Remember, garlic cloves should be cut as soon as the garlic releases them, while they are still tender and juicy. Pay attention to the appeared bud. If it is closed - cut off the arrow immediately, but if it has blossomed into a flower - the arrow is absolutely not suitable for eating or for harvesting.

Pickled garlic arrows for the winter (recipe number 1)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
50 g sugar
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, mustard seeds - to taste.

Cooking:
Wash the young garlic cloves, cut into sticks, blanch in boiling water for 2 minutes and let them cool. At the bottom of the prepared sterilized jars, put bay leaves, peppercorns, mustard seeds and put garlic arrows on top of this. Pour everything with a hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 l - 5 minutes, 1 l - 10 minutes. Then roll up the jars, turn them over, let them cool and store in a cool place.

Pickled garlic arrows for the winter (recipe number 2)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, red hot pepper - to taste.

Cooking:
Prepare the garlic cloves, chop them and blanch for 2 minutes. Then let cool and spread in clean, sterilized jars, on the bottom of which all the spices have already been placed. Prepare the marinade from water and salt. Pour jars with garlic arrows with boiling marinade and add 1.5 tablespoons of vinegar per 0.5 liter jar, 3 tbsp per 1 liter jar. Banks immediately roll up, turn over, let them cool.

Pickled garlic arrows with herbs

Ingredients:
garlic arrows,
dill,
parsley.
For marinade:
1 liter of water
50 g sugar
50 g salt
1 tsp 70% vinegar essence.

Cooking:
Wash the garlic cloves, cut them into pieces 3-5 cm long, chop the greens coarsely. Put everything in prepared sterilized jars, pour boiling water and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with a marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over and leave until complete cooling.

Pickled garlic arrows with pepper and cinnamon

Ingredients:
300 g arrows of garlic,
1 stack water,
1 stack table vinegar,
3 tbsp salt,
1.5 tbsp Sahara,
3 g cinnamon
10 g black ground pepper,
3 bay leaves.

Cooking:
Prepare the collected young garlic arrows, cut them, scald with boiling water and put in a prepared sterilized jar. Fill the contents of the jar with hot brine made from water, salt, sugar, seasonings and spices, and roll up the lid. Garlic arrows prepared in this way will be ready to eat in three weeks.

Pickled garlic arrows in Korean

Ingredients:
2-3 bunches of garlic arrows,
2-3 garlic cloves,
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar,
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce- taste.

Cooking:
Cut the garlic cloves into pieces and fry them, stirring occasionally, in a pan with preheated vegetable oil until soft. Add sugar, chopped bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mass thickens. Turn off the heat, cool, add the garlic passed through the press. Spread the prepared mass in jars, tightly close the lids and store in the refrigerator.

Salted garlic cloves

Ingredients:
1 kg arrows of garlic,
4-5 leaves black currant,
3 cherry leaf,
½ horseradish root
100 g green dill.
For brine:
1 liter of water
60-70 g of salt,
the black ground pepper- taste.

Cooking:
Sort the garlic arrows, rinse them with cold running water and cut into 10 cm long pieces. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Put everything in jars, shifting with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50ºС, fill the contents of the jars with it, cover the top of the jar with gauze folded in 2-3 layers and leave it at room temperature. After 5 days, cover the jars with tight plastic lids and store in a cool place.

Arrows of garlic in redcurrant juice

Ingredients:
2 kg arrows of garlic,
300 ml red currant juice,
700 ml of water
3 umbrellas of dill,
100 g sugar
50 g salt.

Cooking:
Cut the garlic cloves into 3-5 cm pieces and blanch in boiling water for 1 minute. Then put them in clean jars along with dill umbrellas. Pour red currant berries with boiling water and boil for 3 minutes, then rub through a sieve. Add salt, sugar to the strained broth, bring it to a boil and pour it over garlic arrows with dill. Roll up the banks, turn over and leave to cool completely. Store the workpiece in a cool place.

Arrows of garlic with paprika and coriander for the winter

Ingredients (per 1 liter jar):
400 g arrows of garlic,
3 garlic cloves,
50 ml vegetable oil,
50 ml soy sauce
1 tbsp Sahara,
1 tbsp salt.
1 tbsp 9% vinegar,
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.

Cooking:
Wash the garlic cloves, dry and chop. Pour vegetable oil into a preheated pan, put garlic cloves and fry them for 10 minutes, uncovered. Then pour the vinegar and soy sauce into the pan with arrows, stir and bring the mixture to a boil. Then add sugar, ground coriander, paprika, salt, black and red peppers to the resulting mass and mix everything well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Put the finished mass in a jar, cover it with a lid, sterilize for 10 minutes after boiling and roll up.

Pickled garlic arrows (option No. 1)

Ingredients:
2 kg garlic arrows,
1.5 liters of water,
100 g sugar
100 g of salt.

Cooking:
Rinse the garlic sprouts well in cold water, cut into 3-5 cm pieces and place in a clean prepared container. Dilute sugar and salt in cold water, let the solution boil, cool it and pour arrows. Cover the container with the arrows with a clean cloth, put a plate on top, set the oppression on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.

Pickled garlic arrows with dill (option No. 2)

Ingredients:
500 g of young garlic shooters,
3 sprigs of dill,
1.5 stack. water,
1 tbsp salt,
1.5 tbsp 4% vinegar.

Cooking:
Rinse the garlic cloves with cold water, cut into 3-6 cm pieces, dip in boiling water for 2-3 minutes, then dip in cold water to cool. Place 2 sprigs of dill on the bottom of the prepared container and tightly lay the garlic arrows, cover them with another sprig of dill on top. To prepare the brine, dissolve salt in boiling water, cool and add vinegar. Pour garlic arrows with dill in the prepared chilled brine, cover with a plate on top, put oppression on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Store the finished pickled arrows in the refrigerator.

Sauce of garlic arrows "Piquant"

Ingredients:
500 g arrows of garlic,
100 g salt
ground coriander - to taste.

Cooking:
Thoroughly wash the garlic shooters and pass them through a meat grinder. Add all other ingredients to the arrows, mix, season with coriander and package in small pre-sterilized jars. Close the lids and store in a cold place.

Seasoning of garlic arrows with dill "For first courses"

Ingredients:
garlic arrows,
dill greens,
salt.

Cooking:
Wash the arrows of garlic and dill, dry and pass through a meat grinder. Mix the resulting mixture with salt (the mass should turn out to be well salted) and arrange in sterilized jars. Lightly sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.

Garlic arrows with thyme and basil

Ingredients:
700 g arrows of garlic,
300 g mixed greens (thyme, basil, parsley, dill),
6 tbsp spices Vegeta.

Cooking:
Pass clean and dry arrows of garlic and herbs through a meat grinder. Mix the resulting mass with seasoning, transfer to clean, dry jars, lightly tamping the mass, and store in the refrigerator. The mass can also be frozen. Just pack the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic blanks from the cells, put them in a bag and store in the freezer until needed.

Garlic arrows with gooseberries and cilantro

Ingredients:
500 g garlic arrows,
500 g gooseberries,
1 bunch green cilantro
1 bunch dill,
3 tbsp vegetable oil,
2-3 tsp salt.

Cooking:
Wash the gooseberries, remove the tails and, together with the garlic arrows, pass through a meat grinder. Wash the greens, finely chop and combine with the garlic-berry mass. Add vegetable oil, salt to it and mix well. Arrange the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.

Lecho of garlic arrows

Ingredients (for 4 cans of 0.5 l):
garlic arrows - how much will go into the marinade.
For marinade:
700 ml of water
500 g tomato paste,
1 tbsp topless salt,
½ stack Sahara,
½ stack vegetable oil,
¼ stack. apple cider vinegar.

Cooking:
From the above ingredients, prepare the marinade without adding vinegar, and bring it to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar, boil for another 3 minutes. Then lay out in clean sterilized jars and roll up.

Frozen garlic arrows for the winter

Cut the arrows, wash them, dry them on towels and cut into pieces. Then lay them out on parchment, spread out in the freezer, and leave for a day. Then simply pour the frozen arrows into freezer bags, tie off and return to freezer. Take out when needed required amount without defrosting the entire package.

Believe me, having prepared arrows of garlic for the winter, you will not regret it. In the cold winter, the tantalizing aroma of garlic will gather your whole family for more than once. big table and once again remind you of a warm and generous summer.

Good luck preparing!

Larisa Shuftaykina

Many are accustomed to cutting off garlic arrows, just throwing them into the compost pit. But in vain! This is a real delicacy if you know how to cook fried garlic arrows.

About the benefits of garlic and its arrows in particular

Garlic is the younger brother of onion, but no less useful. In the Slavic language, the name of this vegetable crop comes from the Proto-Slavic word, which meant “to scratch” or “tear”; that is, garlic is a “torn” bulb.

Cultivated garlic is over 5000 years old! Egyptian manuscripts tell that more than 200 types of garlic were made from garlic. medicines, included a vegetable in the diet of workers who were engaged in hard work. Interesting fact: in 1600 BC the pyramid builders went on a "strike" because they weren't given garlic. They ate garlic in order not to get sick, to be in good physical shape and quickly restore strength. In the Middle Ages, it became a weapon against evil spirits and vampires.

There are no less vitamins in garlic shooters than in an onion, and due to their low calorie content (24 kcal per 100 g), they are a delicious dietary product. Fried arrows are very good. Fried garlic arrows have a slightly higher calorie content than raw ones, but you can’t spoil the figure from such food, but on the contrary, it’s very possible to lose weight, because garlic contains special substances that break down fats and normalize metabolism. How to cook fried garlic arrows? There is nothing easier!

How to fry garlic arrows

You need to have time to collect garlic arrows: there are no more than 2 weeks for this in June-July. It is worth remembering, no matter how tasty fried garlic arrows are, the benefits and harms of them should be adequately assessed. Do you have liver or stomach problems? fried foods not worth eating! It is also not necessary to give arrows to babies under 3 years old, the effect on the child's gastrointestinal tract can be irritating. And it’s better for nursing mothers to forget about fried arrows in favor of a green apple or carrot: some crumbs are susceptible to changes in the taste of breast milk and may refuse “lunch” or “dinner”.

How delicious to fry garlic arrows so that even non-spicy lovers lick their fingers?

How to fry garlic arrows in a pan

To prepare the simplest fried garlic arrows, the recipe will require little. All you need: a frying pan, a couple of tablespoons of vegetable oil, salt and spices to taste, a drop of soy sauce and, in fact, the garlic arrows themselves - 300-400g.

  • The arrows need to be washed, the seed pods removed, the stems cut into pieces of the same size. Put arrows into the oil heated in a pan, add salt, pepper and fry, stirring occasionally. How much to fry the garlic arrows, they will tell for themselves: they will become soft, acquire a uniform dark shade. On average, the cooking time is 10 minutes. Before the end of frying, you can add soy sauce: the taste of the arrows will soften, and the aroma will become thinner.

Yes, about the taste: it is similar to the taste of young green beans, only it comes out more spicy. Therefore, before you cook fried garlic arrows, if you are preparing the dish for the first time, you should check with your household: will they like this taste? Arrows can be served as a side dish, or can be used as the basis of a salad or appetizer.

Garlic arrows fried with egg

An excellent option for a nutritious and vitamin-rich breakfast: garlic arrows with an egg. Before you fry the garlic arrows with an egg, they need to be collected, washed, cut off the inflorescences and cut into equal pieces (3-5 centimeters).

For 200 g shooters we take:

  • 3 raw eggs;
  • medium tomato;
  • vegetable oil (4-5 tablespoons);
  • salt, pepper to taste preferences.

How to cook garlic arrows fried with an egg?

  1. First, fry the arrow sticks in oil, stirring constantly and avoiding burning. It is better to spread them in one layer, so they will fry evenly. Salt, pepper (if necessary).
  2. Cut the tomato into cubes, send to the arrows, fry together for another 3 minutes.
  3. Beat the eggs lightly, pour them into the garlic-tomato mixture and fry until cooked. It turns out very tasty!
  4. The egg mixture can be replaced with scrambled eggs (eggs plus milk), the taste and texture will be more tender.

Garlic arrows fried for the winter

What could be more convenient - you uncork the jar and put fragrant and tasty dish that retained a piece of summer? Fried garlic arrows can be cooked for the future, they are well stored if the harvesting technology is not violated.

You will need to take:

  • fresh garlic arrows - about 500-700 g;
  • garlic cloves - 3 cloves;
  • table 9% vinegar - 1 teaspoon;
  • granulated sugar- 1 teaspoon;
  • soy sauce - 2 teaspoons;
  • bay leaf - a couple of pieces;
  • vegetable oil - 1/3 cup;
  • Korean seasoning for carrots - 2 teaspoons.

How to cook fried garlic arrows so that they can be eaten in the winter?

  1. We wash and cut the arrows of garlic without seed boxes. Fry in the usual way in oil for 10 minutes.
  2. Add sugar, soy sauce, bay leaf (can be coarsely chopped), seasoning for carrots in Korean to the arrows. Stir and simmer everything for 15 minutes. Add vinegar, mix again and remove from heat.
  3. We put arrows in sterilized jars while still warm. Banks can be rolled up and put away underground (or a pantry, whoever has something), or under nylon cover keep up to a month or two in the refrigerator.

You can use such arrows without waiting for winter, immediately as a snack. They taste like korean snack, original and somewhat exotic in appearance.

Garlic Arrows: The Law of the Sandwich

Eating a fortified sandwich is easy! Would need the simplest blank garlic arrows through a meat grinder or in a blender: chop the washed stalks, salt. Further use according to taste: mix with butter, processed cheese or mayonnaise (although harmful, but tasty!). This paste can be spread on bread.
And you can use garlic "caviar" as a seasoning for soups, meat, vegetables: add to sauté, when stewing or baking dishes.

Dishes from the arrows of garlic are different. They can be stewed, fried, boiled and even marinated. In this article, we will describe several ways on how to cook garlic arrows.

Korean style garlic arrows

It is no secret to anyone that Korean dishes have always been distinguished by their spiciness and spicy taste. This is how we decided to cook garlic arrows. For this we need:

  • sunflower oil - 50 ml;
  • freshly picked garlic arrows - 200 g;
  • large juicy carrot - 1 pc.;
  • large sweet onion - 1 pc.;
  • granulated sugar - 5 g (1 dessert spoon with a slide);
  • soy sauce - 1 large spoon;
  • sea ​​salt, ground pepper, Korean seasoning - apply to taste;
  • sesame seeds - 1 large spoon.

We process products

How to cook garlic arrows? First, they need to be processed. The greens are thoroughly washed in warm water, and then dried and the seed heads are cut off. After that, proceed to the preparation of other vegetables. The bulbs are peeled and chopped into thin half rings, and the carrots are rubbed on a Korean grater. After that, granulated sugar and salt are added to the last component, and then carefully knead it with your hands and leave it warm for ¼ hour.

Heat treatment

Dishes from garlic arrows always turn out fragrant and tasty. To make a spicy Korean-style appetizer, you should thermally process the greens and onions. To do this, the oil is very hot in a frying pan, after which half the onion rings are laid out and fried for several minutes until golden brown. Next, the vegetables are taken out and left in a plate, and garlic arrows are laid out in the dishes.

Cook the greens over medium heat until they release flavor and are thoroughly browned.

Formation of appetizers and its serving to the table

Dishes from the arrows of garlic are formed quite simply. After cooling the fried vegetables, they spread them to the carrots and mix well. After that, they are flavored with various spices and soy sauce.

Putting the appetizer in bowls, it is cooled for several minutes in the refrigerator. Further spicy Korean dish Sprinkle with sesame seeds and serve.

Cooking meat lunch with fragrant herbs

Arrows of garlic with meat are ideally combined. Having prepared such a dish at home, it can be served at the table not only as a full meal, but also with any side dish.

So, to make delicious meat with herbs, we need:

  • sunflower oil - 50 ml;
  • freshly picked garlic arrows - 150 g;

  • large sweet onion - 2 pcs.;
  • sea ​​salt, ground pepper - apply to taste;
  • drinking water - 1 glass;
  • wheat flour - one and a half dessert spoons;
  • young beef - 500 g.

Food preparation

Before preparing the arrows of garlic, all products should be processed. Young beef is thoroughly washed and dried. After that, it is chopped into cubes or sticks. Next, peel the onions. It is cut into half rings.

As for the garlic arrows, they are rinsed in a colander, shaken off strongly, the seed box is removed and chopped into 2-3 cm long sticks.

Cooking process

Dishes from the arrows of garlic are not made very long. First, heat treat meat product. Pieces of beef are laid out in a pan with boiling vegetable oil and thoroughly fried until the color changes. After that, onion half rings are added to it and cooked for a few more minutes.

Having carried out the described actions, the ingredients are flavored with spices to taste, and then poured with water. After bringing the ingredients to a boil, cover them with a lid. In this composition, the products are stewed for about 40 minutes.

After the specified time, garlic arrows are added to the meat. With them, the dish is stewed for another 20 minutes until the beef is completely soft.

At the very end, drinking water is added to the pan, which is pre-mixed with wheat flour. So that flour lumps do not appear in the goulash, the liquid is poured through a fine strainer.

Serve to the table

Delicious and fragrant meat dish with garlic arrows goes well with any side dish. This goulash is good to serve with boiled pasta, mashed potatoes, buckwheat porridge, etc. However, there are cooks who prefer to serve such a dish to the table as a full meal, adding only a slice of bread to it.

Harvesting garlic arrows for the winter

Fresh garlic shooters can be used not only to cook various second and first courses or spicy snacks, but also in order to marinate them for the winter. How such a process is carried out at home, we will describe in the materials of this article. For this we need:

  • fresh garlic (that is, young arrows) - about 1 kg;
  • beet sugar - 50 g;
  • boiled water - about 1 liter;
  • coarse salt - 50 g;
  • vinegar (6%) table - 3 large spoons;
  • different spices (bay leaves, black peppercorns, hot red pepper, etc.) - add at your discretion.

We process greens

Pickled garlic arrows can be consumed not only as a snack, but also added to various dishes, including goulash, soups, etc.

To make such a preparation for the winter, you should carefully process the greens. Garlic arrows are sorted out, washed well and dried on a towel. After that, the seed box is cut off from them and chopped into 4 cm long sticks.

Marinade preparation

Arrows of garlic for the winter are harvested quite simply. After processing the greens, a spicy marinade is prepared. To do this, put beet sugar in boiling water and table salt. Mixing the components, achieve their complete dissolution. After that, the marinade is removed from the stove and table vinegar is added to it.

Harvesting greenery

To prepare pickled garlic arrows, you need to prepare jars. Containers for such a snack should be taken in a small volume. They are well washed and sterilized over steam. Tin or self-tightening lids are also boiled.

After the container is prepared, proceed to the formation of snacks. Put bay leaves, peppercorns and hot red pepper in jars. Next, the containers are filled with garlic arrows.

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

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

To use such an unusual and very delicious snack preferably in 1-2 months. At the same time, the entire marinade is drained from the greens, and oil (any vegetable) is added to it and mixed well.

If it seems to you that pickled garlic arrows are harsh, then they can be pre-blanched. To do this, the processed and washed greens are laid out in a pot of boiling water and boiled for 3 minutes.

After the specified time, the arrows of garlic are taken out, strongly shaken off and cooled. After that, they are used in exactly the same way as described just above.

Summing up

As you can see, garlic arrows can be used to cook different dishes and snacks. Combining such greens with meat or other vegetables, you will get a very tasty and fragrant dish that absolutely all your household members will appreciate.