What can you do with bow arrows? Cooking garlic arrows: recipes, frozen, fried. How to cook fried garlic arrows with egg and tomato

How and what to cook from garlic arrows - recipes for delicious dishes

At the beginning of summer, winter garlic produces tall flower stalks - garlic shoots, which must be broken off. But what to do with them next is up to everyone to decide for themselves. Some people consider them a useless product, while others are happy to prepare seasonal delicacies from garlic arrows. Very often arrows are thrown away for the simple reason that they do not know how to find a use for them. We heard something, read something somewhere, and maybe even tried it at a party, but the recipe was forgotten over time. Don’t rush to throw away the arrows; you can use them to prepare many healthy and tasty dishes. We offer you a selection of interesting recipes in which garlic arrows will be the main or additional ingredient.

Recipes garlic arrow dishes

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 do 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 is very simple in it. 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.

Wherever summer residents work selflessly, there is sure to be a bed of green onions. Where would we be without this vegetable in the spring and summer? When the arrows ripen on it, many summer residents simply cut them off with ordinary feathers, and then select and throw them away, considering them unfit for consumption. They are indeed a bit harsh and therefore cannot be eaten like ordinary green feathers. But this does not mean that you need to send nature's gifts to the trash bin! So let’s talk about how to prepare arrows for the winter according to a recipe (a good one, of course).

Recipe for preparing onions for the winter

Did the bow go into arrows? It’s not scary, nutritious and tasty dishes are also prepared from them, so don’t rush to dispose of them right away. In some ways, it is even a delicacy that contains a lot of vitamins and can become the basis for salads, appetizers, side dishes, and sauces. They are used to make pies and dumplings.

Onion salad

Peduncles cut from the beds need to be washed well, the top parts cut off, cut into small tubes of 2-3 cm. For a good bunch of greenery we will also need:

A bunch of dill;
- 2 tomatoes;
- butter;
- spices;
- a can of pickled corn;
- 1 piece of bell pepper;
- 2 cucumbers.

You can also add fried squid or chicken breast to this salad if desired. This will diversify the taste and also increase the nutritional value of the dish. Let's start cooking: fry the chopped arrows in butter for 3-4 minutes, add salt and spices to taste, and at the very end sprinkle with sesame seeds.

Cut tomatoes, cucumbers and peppers into slices, add fried onion arrows, season with sour cream or vegetable oil as desired, sprinkle fresh chopped dill on top.

Traditional recipe for onions fried with eggs

The simplest and most popular way to prepare these parts of the plant is roasting. In this case, you can add other components, for example, mushrooms, meat, vegetables. This dish is perfect for a tasty and healthy breakfast.

Fry chopped onion arrows in a frying pan, add salt and pepper. Simmer until fully cooked, at the end pour the eggs into the pan. You can use both chicken and quail eggs, breaking them in the usual way or whipping them into an omelette mixture with milk or mayonnaise. Serve hot with vegetables and herbs.

Rice casserole with onion arrows

For this recipe we will need rice - brown, white - to your taste. Boil the amount needed for a family dinner. The rice should be almost ready. While it is boiling, cut the onion into short tubes and fry in butter with salt and ground black pepper.

Beat 1-2 eggs with a whisk, adding a little salt. Take a baking dish, grease it with vegetable oil and put the rice into it, evenly leveling it over the surface. Sprinkle pieces of onion arrows on top. Pour the whole thing with beaten eggs and put it in the oven. It takes 10-15 minutes to bake, since all the ingredients are almost ready, except the eggs. Before removing the casserole from the oven, you can sprinkle it with grated cheese, and before serving - with herbs.

Onion arrows for sauce

Cut the washed parts of the plant into 2-3 cm pieces, transfer to a frying pan and fry. Add a pinch of ground pepper, salt, paprika and a little chopped garlic for flavor. You need to simmer for 10-15 minutes, and at the end add tomato paste. The result is a very flavorful homemade sauce that is ideal for pasta, potatoes or rice.

A little secret: if the arrows are too hard, you can throw them into boiling water for 1-2 minutes before frying.

How to prepare green arrows for the winter?

The traditional preparation method is pickling. It turns out quite unusual and tasty, and the freshness of the greens can be preserved almost until the next season.

If you don’t want to waste time on preservation, you can simply freeze the bow arrows by first chopping them and packaging them into portioned bags. In winter, you can simply put the greens in a frying pan and cook them with eggs or another way.

Prepare pickled onions

When marinated, it turns out to be an excellent seasoning for meat dishes, chicken, fish and even sandwiches. We will need:

2 kg of green arrows (can be mixed with regular feathers);
- 3 glasses of vinegar;
- 3 glasses of water;
- 4 pieces of cloves;
- 1 teaspoon mustard;
- celery;
- 2 tablespoons of salt;
- a few peas of black pepper;
- 1 teaspoon of sugar.

Banks must first be sterilized. Combine all the spices - cloves, mustard, pepper and celery. Wash the onion stems well and chop them into tubes up to 5 cm long. Place a layer of spices on the bottom of each jar, and then onions. Lightly press the entire mass into the jar. Boil water, add salt and vinegar. Fill the jars with the resulting marinade not to the very top, but to 1 cm to the edge.

To remove excess air from the jar and distribute the marinade evenly, you need to lightly pierce the entire mass with a skewer or knitting needle, stirring gently. Cover the jars with lids, put them on sterilization, and then seal them tightly and put them in a cool place to cool. Pickled onion arrows will be ready a month after seaming. If prepared correctly, the workpiece will last until next spring.

Chemical composition and benefits of onion arrows. Recipes for their preparation, how to eat such an original ingredient. Can this cause harm to health and what kind of harm? Interesting information about the bow arrow.

The content of the article:

Onion arrows are the inflorescences of a vegetable plant of the Allium species, which also includes the feather itself on which they appeared. This part of the greenery is a straight or slightly twisted stem, at the end of which there is a small white box or umbrella. Their diameter usually does not exceed 1 cm, they have the elongated shape of a small onion. Hidden inside are seeds intended for propagation of this crop. The feathers on which they grow become stiffer and darker by this time. They are characterized by a length of 25-50 cm, but some specimens can reach 1.5 m. Almost all types of onions are shot - batun, onion, lizun, chives, leeks, shallots. No one provides for this specifically for cooking, but if they appear, the shoots are cut off and various salads, soups, and baked goods are prepared from them.

Composition and calorie content of onion arrows

The calorie content of onions (green tops) per 100 g is 20 kcal, of which:

• Proteins - 1.3 g;
• Fats - 0.1 g;
• Carbohydrates - 3.2 g;
• Organic acids - 0.2 g;
• Dietary fiber - 1.2 g;
• Water - 93 g;
• Ash - 1 g.

Vitamins per 100 g:

• A, RE - 333 mcg;
• Beta-carotene - 2 mg;
• B1, thiamine - 0.02 mg;
• B2, riboflavin - 0.1 mg;
• B4, choline - 4.6 mg;
• B5, pantothenic acid - 0.13 mg;
• B6, pyridoxine - 0.15 mg;
• B9, folate - 18 mcg;
• C, ascorbic acid - 30 mg;
• E, alpha-tocopherol, TE - 1 mg;
• H, biotin - 0.9 mcg;
• K, phylloquinone - 166.9 mcg;
• RR, NE - 0.5 mg;
• Niacin - 0.3 mg.

Macroelements per 100 g:

• Potassium, K - 259 mg;
• Calcium, Ca - 100 mg;
• Magnesium, Mg - 18 mg;
• Sodium, Na - 10 mg;
• Sulfur, S - 24 mg;
• Phosphorus, P - 26 mg;
• Chlorine, Cl - 58 mg.

Microelements per 100 g:

• Aluminum, Al - 455 μg;
• Iron, Fe - 1 mg;
• Cobalt, Co - 7 μg;
• Manganese, Mn - 0.129 mg;
• Copper, Cu - 90 μg;
• Molybdenum, Mo - 20 μg;
• Selenium, Se - 0.5 μg;
• Chromium, Cr - 4 μg;
• Zinc, Zn - 0.45 mg.

Useful properties of bow arrows

The stems of the plant that produced the arrows are a very strong antiscorbutic, antibacterial, and antihistamine agent. They have found application in cooking to improve both mental and physical well-being. They are recommended for use by all those who want to look young and beautiful, since such greens are an excellent absorbent.

Onion arrows have the following beneficial properties:

1. Cleansing. Flowering stems are indispensable for intoxication of the body; they remove radionuclides, heavy metal salts, and toxins that enter the bloodstream as a result of consuming low-quality food. With their help, all the sand comes out of the kidneys, and the intestines get rid of the remains of feces, which can settle on the walls for years.
2. Normalizing. Here it is worth talking about improving blood circulation, restoring lymph flow and bile production. As a result, manifestations of biliary dyskinesia disappear, the course of various diseases of the ENT organs (pharyngitis, laryngitis, tonsillitis) is alleviated, and the risk of heart problems in the form of arrhythmia, angina pectoris, and ischemia is reduced.
3. Hematopoietic. The product promotes the formation of red blood cells in the bone marrow, protects platelets and leukocytes from destruction, and also activates the restoration of already dead cells. Thanks to this, numerous blood diseases are prevented - hemolytic, sideroblastic and deficiency anemias, hemorrhagic diathesis, thrombocytopathy.
4. Strengthening. These properties make tooth enamel stronger, which reduces the likelihood of caries and possible removal of molars. In rheumatology, they manifest themselves in reliable prevention of arthritis, arthrosis, and age-related degenerative changes in the joints. In cosmetology, onion arrows are known as an effective means of strengthening the nail plate, allowing you to create a beautiful manicure. Such beneficial properties are associated with the presence of calcium in the stems.
5. Protective. Fresh tops that have sprung arrows prevent adults and children from getting the flu, sore throat, measles and other airborne diseases. This is especially important during outbreaks, for example in winter.
6. Activating. Green onions speed up metabolism, which has a beneficial effect on body weight and skin condition. They give cheerfulness and good mood, improve the functioning of the nervous system, and help eliminate depression. Thanks to them, the heart begins to pump blood faster, which reduces the risks of developing heart failure, coronary disease and other cardiac pathologies. It is also important that with their help vision disorders are prevented, and in some cases it even becomes better.
7. Anti-aging. The product inhibits the aging of the body, removes carcinogens and other dangerous substances from it. This is also facilitated by the fact that it activates cell restoration and protects them from attacks by viruses, bacteria, and toxins.

Important! The benefits of onion arrows will be obvious for hypotensive patients who want to increase blood pressure.

Contraindications and harm to bow arrows

Stems that have begun to bolt acquire a bitter taste and accumulate a large amount of biologically active substances that irritate the walls of the stomach and intestines. That is why they should not be eaten in large quantities even by healthy people, especially raw. It has been proven that they increase the level of acidity in the stomach and thereby cause nausea, heartburn, and sharp pain in the navel area.

A contraindication to the use of onion arrows is primarily asthma, an attack of which they can cause. Since this part of the plant increases blood pressure, it should be excluded if you have hypertension. Those who suffer from colitis, gastritis, stomach and duodenal ulcers, including those in remission, also need to be careful.

To avoid harming yourself with onion arrows and causing allergies, it is not recommended to give them to pregnant, nursing mothers and children.

How to eat onions

The upper part is cut off after signs of bolting appear on the shoots, while the roots can be left in the ground to re-form tops. Next, they are separated from the inflorescences, which are practically not used in cooking.

Arrows are used in combination with other ingredients - tomatoes, cucumbers, peppers, potatoes, eggs, cheese. This is an excellent product for making sandwiches, salads, and side dishes.

Due to the bitter taste of onions and other types of onions, they are difficult to eat in their raw form, but they can be seasoned with vegetable oil and salt. True, you can’t eat a lot of this salad; it can cause your stomach to swell and even cause constipation. But it reveals itself perfectly in pan-fried pies and in combination with baked potatoes.

The shoots on which inflorescences appear can be used for preservation and marinades. Often they simply decorate various dishes and cuts. It is also possible to add them to first courses to give the latter an original flavor.

Recipes for dishes with onions

This ingredient has a rather specific taste and most often serves as an addition to various dishes rather than as their main component. It tolerates sautéing, stewing, blanching, salting, pickling well, and even retains its unusual taste after preservation in jars. In order for the maximum amount of useful substances to remain in it, it is not recommended to heat it for more than 10-20 minutes.

When choosing certain recipes with onion arrows, you can take note of the following:

• Fried eggs. Wash the inflorescences directly, dry them, cut the arrows (7 tbsp) and fry in butter (50 ml). Next, break the eggs (3 pcs.), salt, pepper, dilute with milk (3 tbsp.) and pour into the frying pan with the greens. Grate one processed cheese on top, then stir the mixture and fry it for 2-3 minutes over low heat. The finished dish can be served as a side dish for mashed potatoes, noodles, or any porridge.
• Stewed with sour cream. Wash the onion arrows (5 medium bunches), let the water drain and cut them smaller, like for a salad. Place 50 g of butter in a deep frying pan with thick walls, melt it and place the greens here. Sauté it for 2-3 minutes and pour in thick sour cream (3 tbsp). To emphasize the unusual taste, you can pour 2 tsp into the mixture. lemon juice. After this, simmer it over low heat under the lid for about 10 minutes. This snack can be safely placed, for example, on a loaf greased with butter.
• Spaghetti. They should be made from durum wheat, boil them (300 g) in salted water, then season with sauce. To prepare it, chop well-washed onion arrows (40 g), bell peppers (half 1 pc.), raw champignons (120 g). Next, beat it all with a blender, add salt and pepper to taste, add a pinch of basil and cinnamon. Before serving the spaghetti, top it with the sauce you made as you wish.
• Pickled onion arrows. To prepare this dish, wash and dry them while still raw (500 g). Next, chop this ingredient and pure dill (100 g). Combine them and add allspice (3 peas), salt (60 g), vinegar (40 ml), boiled water (500 ml), in which sugar must be dissolved in advance (4th part of a glass). Keep this mixture on low heat for 10 minutes; if during this time the volume of liquid does not decrease by half, wait a little longer. After this, sterilize the jars, fill them to the top with the mixture and roll them up. Then don't forget to put the preserved food in the basement.
• Caviar. To prepare it, you will first need garlic and onion arrows in equal quantities (500 g each). Wash, chop and fry them until darkened. Then pour in pre-boiled tomato (200 ml) or boiling water diluted with tomato paste (50 ml per 150 ml of water). Next, add chopped dill (20 g), salt, ground black pepper, oregano and vegetable oil to taste. Leave this mixture covered over low heat for 10-15 minutes.
• Salad. Fry homemade ham (200 g), cut into cubes, in butter in a frying pan. Next, boil two eggs, peel them and crush them with a fork. Now grind the arrows (20 g) and processed cheese (1 piece) on a grater. Connect all this one by one in the specified sequence. Top the resulting salad with not very salty mayonnaise.

Attention! To reduce the bitterness of onion arrows, you can pour boiling water over them before cooking and keep them in water for 2-3 minutes. By the way, after freezing and thawing, the slightly unpleasant taste also goes away.

Not all onions produce flower stalks; this usually occurs due to poor-quality soil, lack of moisture, poor sorting of heads for planting or too early sowing of seeds (nigella), as well as premature planting of bulbs in open ground. This applies to those who are in a hurry to do this before mid-May, before the earth warms up to +12°C.

Onion arrows are much less common in cooking than garlic arrows. This is due both to their less bright taste and to the rarity of the formation of inflorescences on the stems. With proper care of the greens, this may not happen at all for the entire season.

Stems that have begun to shoot are tasty only fresh. You should not keep them in the refrigerator for more than 2-3 days before using them, as they release juice and become unpleasantly bitter and less juicy. It is also important to pick them while they are still young, since during the growing season of the plant they become unappetizing and have high rigidity.

The inflorescences that form on the stems contain seeds that can be used to produce seedlings for the following year or to grow nigella, a common feather-shaped green onion.

Watch the video about bow arrows:

Since onions are eaten differently in each country, there is no single secret to their successful preparation. Here you can experiment as long as you like, the main thing is to remember that they do not like long-term heat treatment. Overall, this is a fairly hassle-free cooking ingredient that is inexpensive and accessible.

Garlic propagation occurs through seeds. A peduncle resembling an arrow forms in the middle of the bulb, where the grains ripen. At the very beginning, the tube is twisted into rings, but over time it straightens out. The inflorescence that appears at the top of the arrow looks like a ball. The inflorescence itself consists of small balls. The grains are inside these balls, and their shell is so thin that it resembles parchment. When the time comes for ripening, the “parchment” cracks and the seeds scatter around.

What to do with the garlic arrows that are left?

Cut off or leave

It is better to remove these buds immediately. This is what all experienced gardeners do. As soon as the arrow appears, the inflorescence is cut off, otherwise all the forces that should have gone into the development of the cloves will go into the bud. The sooner this procedure is carried out, the better.

In what cases is the arrow left behind?

You only need to leave arrows on some plants. It is by these that you can determine when the garlic is ripe. As soon as the inflorescences begin to burst, you can dig the heads with cloves out of the ground.

Some people remove all the arrows and use the calendar as their guide, but this method is not the most reliable. After all, the calendar cannot predict the weather, and the ripening period of the crop largely depends on it.

But if, nevertheless, the arrows were torn off, do not be upset, since garlic is quite tenacious.

Is it worth throwing away arrows?

Many people wonder: what to do with garlic arrows? They make very tasty dishes, and they can be cooked either separately or added to meat and porridge. They are salted and pickled, eaten raw, and some even manage to make jam from garlic arrows. So if the question arises about what to do with garlic shoots for the winter, then there are plenty of options. For those who love to cook, this is just a godsend.

But cooking is not the only area where straws can be used. What else can you do with garlic arrows?

Pest Control

Garlic arrows can be used instead of chemicals. It's all about the garlic essential oil. It is rich in phytoncides, which not only repel pests, but also kill pathogens. It is thanks to phytoncides that garlic has a specific smell and pungency. What to make from garlic arrows? You can make excellent aphids too. Such a remedy can also be prepared from tops and cloves, but the arrows appear much earlier, and they are the same in effectiveness.

You need to take half a kilo of arrows, chop them finely and grind them thoroughly until you get a homogeneous paste. Transfer the resulting mixture into a three-liter jar and fill with water at room temperature. Then the container is placed in a dark place for five days. Then the liquid is filtered. Afterwards you need to prepare a solution by mixing ten liters of water, fifty grams of soap and sixty grams of infusion.

This infusion is used to spray various crops affected by pests. It is best to treat plants in the evening or in cloudy weather. Spraying should be repeated approximately every four days. Often, insects disappear from such a product after the first treatment, but it is still advisable to play it safe. Another similar solution can be prepared from garlic leaves. You need to infuse 150 grams in ten liters of water. By the way, this solution is also suitable for the prevention of late blight.

How to get rid of carrot flies

These pests cannot tolerate the strong garlic smell either. And this is another answer to the question of what to do with garlic arrows. You need to twist two hundred grams of arrows in a meat grinder, and grate fifty grams of soap. Pour all this with ten liters of water and wait until the soap is completely dissolved.

Immediately after this, you can spray the crop. This remedy can be used against apple stem and caterpillars. The main thing is to spray the trees before the first color appears.

Medicinal garlic

Both garlic cloves and arrows are widely used in folk medicine. They are used to make both rubs and infusions against colds, as well as remedies for thorns and warts. And this is not the entire list of what you can do with garlic arrows to maintain health.

You can also make fertilizer from these tubes. To do this, they are simply added to the compost.

How to cook

Garlic is widely used in cooking. What to do with garlic arrows? There are a lot of recipes. The arrows can be used like regular garlic cloves. But there are also dishes that are prepared only with these tubes. Dishes can be of varying complexity and with any number of ingredients.

Simple omelette

Strict proportions are not specified; it all depends on personal preferences. You just need to beat the eggs with milk or water. Salt must be added. The arrows need to be fried in oil, perhaps with the addition of pepper, after finely chopping them. Garlic is considered ready when the arrows turn dark green. At this stage you need to pour eggs into the pan. Now you can reduce the heat, cover the dish with a lid and wait until fully cooked. This is the simplest option, but it can be supplemented with various vegetables and spices.

Braised tubes

This dish contains very few ingredients, the arrows themselves, salt, tomato paste (juice) and vegetable oil.

You need to fry the arrows until cooked, then salt them and add tomato. That's the whole recipe. Now the fire should be set to minimum and wait until they are cooked. The finished dish is somewhat reminiscent of spicy mushrooms.

Fried arrows

The same simple recipe as the previous ones. The tubes need to be washed and cut. Heat the oil well and put it in it immediately. Then the tubes will release juice, which is needed for stewing. But when all the juice has evaporated, the heat needs to be increased so that the arrows are thoroughly fried. It takes ten minutes to get the dish ready. This dish is served as a side dish and goes well with meat and fish.

Few people know that more complex dishes can be made from garlic arrows.

Pumpkin puree soup

The main ingredient here is, of course, pumpkin, but the unusual and piquant taste of the dish depends on the arrows. By the way, such a dish can be prepared for two days at once, it does not lose either its taste or beneficial properties.

We will need half a glass of fresh arrows, half a medium-sized pumpkin, about two liters of vegetable broth, leeks, a little olive oil, a couple of cloves of garlic, a couple of spoons of soy sauce, salt, pepper, and spices.

First you need to stew the onion in vegetable oil, then add the garlic and spices. Finely chopped pumpkin and broth are sent next. After the liquid boils, reduce the heat and wait half an hour. All that remains is to add soy sauce and grind the soup in a blender. The dish is decorated with finely chopped arrows before serving.

Meat dish

The fact that you can also make meat dishes with garlic arrows will also be a discovery for many. It is best to use beef here; there are no exact proportions; everyone prepares the amount of meat that he needs in a given situation. You will also need garlic tubes, onions, soy sauce, a little sugar, vegetable oil, pepper, sesame seeds, and of course, you can’t do without salt.

You need to heat the oil well in a frying pan, and then put the thinly sliced ​​meat there. Fry for a couple of minutes, then reduce the heat, add water and simmer until the beef is tender. Perhaps the water will boil away, then it will need to be added.

When the meat becomes soft, place chopped onion and garlic arrows on top of the pieces. Fry for another five minutes. Again you need to add water and simmer until the arrows become soft. This will take about five minutes. Then all the other ingredients go into the pan. There are only a couple of minutes left until the end of cooking.

And what is made from garlic arrows for the winter? Also a very common question.

Preparation for the winter

We are talking about a very interesting gas station. It is easy to prepare, but quite multifunctional. Essentially, this is a recipe for pickling garlic arrows. This preparation can be added to borscht, soups, all kinds of sauces, and meat dishes. With the addition of this dressing you can make an excellent garlic butter for sandwiches. Just take the butter out of the refrigerator to soften it a little and mix it with the dressing using a blender.

And if you twist the lard through a meat grinder and add this garlic clove to it, you will get an excellent sandwich putty. One of the main nuances when preparing such a dressing is that the arrows must be young. Over time, they dry out greatly and become fibrous.

So how do you make garlic paste?

You will need half a kilo of the arrows themselves, a teaspoon of salt and two tablespoons of vegetable oil.

The arrows should be washed thoroughly and placed on a paper towel or cutting board to dry a little. Be sure to cut off the inflorescences and cut the tubes themselves. It’s not worth chopping very finely, then grind them anyway.

Now the arrows are sent to a blender and crushed to a crumb state. Alternatively, grind it in a meat grinder. Now it's a matter of small things. Add vegetable oil and salt. It is worth remembering that, as with any other winter preparations, iodized salt is not suitable here. Only rock table salt. All that remains is to mix everything well.

Or you can put the dressing into bags or containers and put it in the freezer. Here everyone chooses the most convenient option for themselves. As it turned out, garlic arrows can be used not only in cooking, but also in the household. These feathers are so multifunctional.

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

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

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

How to cook garlic arrows

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

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

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

Garlic arrows with cottage cheese

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

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

Arrows with soy sauce - recipe

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

How to cook:

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

Arrows with tomatoes

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

Preparation:

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

How to cook garlic arrows with tomato

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

Preparation:

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

Garlic arrows with egg - recipes

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

Omelette:

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

Stewed with egg:

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

Preparation:

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

Fried garlic arrows

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

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

Step-by-step preparation of fried arrows:

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

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

Arrows with meat - recipes

Recipe No. 1. We take:

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

Cooking with meat:

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

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

Take:

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

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

Arrow pate with lard

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

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

Tasty and healthy:

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