How to deliciously cook garlic arrows. Garlic paste for the winter. Serving the dish to the dinner table

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 them fragrant and very delicious second courses dishes 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 so-called milky ripeness, their time heat treatment very little - they become suitable for consumption after 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 in a great way getting vitamins and useful substances in 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 brine by dissolving in a liter warm water salt with sugar.
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.

A recipe for a dish in the traditions of oriental cuisine; to prepare it you will need a wok, soy sauce, toasted sesame seeds and knowledge of small culinary tricks, making 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 in half a glass of water with the addition of soy sauce, add to the 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 it’s filling aromatic dish Prepares in 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. Place the prepared vegetables and chicken on a dish and pour over the hot sauce, sprinkle with sesame seeds, and let simmer for a quarter of an hour before serving.

The spiciness of the dish can be changed, instead 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. IN ready soup Pour in soy sauce (30 ml) and puree with an immersion blender until smooth.
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

Pickled garlic arrows, prepared for the winter with or without sterilization, turn out to be no worse in quality and taste than wild garlic. Preservation should be done during the ripening period, when the garlic produces juicy seed arrows, then the recipe homemade for the winter it will work with garlic arrows. First, let's make a recipe for the preparation without sterilization.

How to prepare pickled garlic arrows according to recipes

Pickled garlic arrows without sterilization

For marinade per 1 liter of water

• 9% vinegar - 100 ml,
• sugar and salt - 50 g each,
• spicy herbs - to taste.

Since we have a dacha, we can easily stock up on these fresh green garlic shoots on time. They must be collected before the inflorescence wrappers are torn.

When the shoots reach 10 - 15 cm above the leaves (from the base of the stem), we tear off the arrows, sort them, wash them, cut them into pieces of 2 - 3 cm. Place them in a saucepan, pour boiling water over them and blanch for no more than 2 minutes, then cool them with cold water in a colander. .

Prepare the marinade by boiling it for 2 minutes. Place the garlic arrows more tightly into sterilized jars (preferably small ones) and pour boiling marinade over them. Close the jars tightly with plastic lids.

Pickled garlic arrows with sterilization

• garlic arrows - according to filling.

Every liter jar add

• salt - 10 - 12 g,
• vinegar 9% - 2.5 tbsp. spoons,
• sugar - 40 gr.

We close the jars filled up to the hangers with garlic arrows with boiled lids and heat them in a water bath at 90 degrees for about 9 - 10 minutes.

Then we roll up the lids, turn the jar upside down and leave to cool completely.

By the way, for those who are into such semi-exotic stuff with arrows, including wild garlic, I can present pickled hot peppers - an interesting recipe. And even more interesting - salted watermelon. which for many is nonsense. Bon appetit!

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Fry the garlic arrows for 7 minutes.

How to fry garlic arrows

Products
Young garlic arrows - 1 kilogram
Butter - cube weighing 50 grams
Salt - 1 level tablespoon

How to simply fry garlic arrows
1. Wash the garlic arrows, cut off the seed part, and cut into 4-6 pieces using scissors.
2. Heat a frying pan, add a piece of butter, wait for it to melt and roll the butter over the entire surface of the frying pan.
3. Place garlic arrows in a frying pan, add salt and stir.
4. Fry garlic arrows for 7 minutes over medium heat without a lid.

Garnish with garlic arrows

Products
Garlic arrows - half a kilo
Carrots - 1 large or 2 medium
Onion - 1 large head
Salt and pepper - to taste
Vegetable oil - 2 tablespoons

How to fry garlic arrows as a side dish
1. Wash the arrows, cut off the seed part, and cut into 4-6 pieces using scissors.
2. Place the arrows in a saucepan, add water, put on fire and cook after boiling for 3 minutes.
3. Peel and chop the onion and carrots (finely chop the onion, grate the carrots on a coarse grater).
4. Heat a frying pan, pour and distribute oil over the entire surface of the frying pan.
5. Place the onion in a frying pan and fry for 5 minutes over medium heat, stirring constantly.
6. Add carrots to the onion and continue frying for another 5 minutes, stirring.
7. Add garlic arrows, fry for 20 minutes over low heat.

Fkusnofacts

Fried garlic arrows can be frozen for the winter.

Fried garlic arrows are served with borscht and cabbage soup as an appetizer, as well as on sandwiches or to diversify sauces. Fried garlic arrows can also be used instead of onions (where they are fried).

For variety, when frying garlic arrows you can add a little lemon juice, soy sauce, sour cream, tomato paste or Korean carrot seasonings.

Calorie content of fried butter garlic shooter - 54 kcal/100 grams.

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 food? 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 high-sided frying pan and add vegetable oil . 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 to the arrows. Of course, this is not necessary: ​​if you skip this step, the dish will still turn out tasty and aromatic due to original taste 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 consumed 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.

Besides 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 bell pepper straws. 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;
• 100g 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 very delicious snack, which will make you happy in 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. Also good decision will be placing the mixture in 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 classic cucumbers, so, this element can become a decoration for your conservation.

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 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 move on 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. As suitable place Can serve as a blanket.
• Next, the containers should be stored in a damp basement.

Lecho sauce. Recipe

This sauce It is best eaten as a complement 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 of 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 vinegar . 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.

Certainly, 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 those who like it spicy ingredient, and also to haters of a specific garlic aroma.

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 in small pieces and place in a colander. After excess moisture disappears. Compact 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.

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. From that time on, I became interested in this ingredient and it turned out that a lot can be prepared from the arrows. various sauces, soups, snacks, seasonings, and also. 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.

To ultimately get Tasty food, and not an unintelligible porridge, I recommend adhering to 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 everything 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!