Where to apply arrows from the bow. Fried garlic arrows. Garlic Arrow Paste

Never throw out young milk arrows of garlic, and try to do something tasty. And until the season has ended, I want to tell how to cook garlic arrows, I give simple recipes for every taste: with sour cream, lard, fried, with egg, cottage cheese and soy sauce.

I told how garlic, and separately. The topic interests me, and I collect recipes for a long time.

In addition to useful properties, garlic has a significant drawback - an unpleasant smell after use. This, I think, stops many of the use of a wonderful vegetable in food. Especially us, women, therefore avoid. In the cooked dishes you will receive, and the aroma, scare away interlocutors, avoid.

How to cook garlic arrows

The recipes for cooking arrows are not so small. But many of their mistresses do not know, and they make the simplest, the arrows on a pan with oil, better olive.

It is really delicious tasty, the fragrance goes to the entire apartment, and households go to the fragrance as a result the whole family is in the kitchen. But try diversifying the menu on the recipes.

How to collect and select arrows for cooking dishes, I told. I repeat only: you need to choose young, just beginning to bend into the loop, with non-dissolved buds. Then they will be dairy ripeness, soft gentle - such and suitable for food.

Garlic arrows with cottage cheese

From the arrows you can cook a wonderful pasta with cottage cheese, it is perfectly suitable for sandwiches for breakfast and quick snack.

Preparing paste Simple: Cut the arrows, skip in the meat grinder and mix with a pack of cottage cheese.

Arrows with soy sauce - recipe

A very simple and tasty dish will turn out if we put out the arrows with the sauce. Ingredients take an eye, depending on flavoring addictions.

How to cook:

1. Cut the arrows, warm the oil on the pan and send the arrows slightly roast.
2. Add black ground pepper and sauce. Try on salt and, if necessary, discourage.
3. Exercise until readiness. If you wish, you can add meat.

Arrows with tomatoes

It will take: arrows, onions onion, tomatoes and salt. (If you wish, you can add carrots to the dish). Some creamy and vegetable oil on the arrows roasting.

Cooking:

1. Cut finely and fry on a mixture of oils onions.
2. While the bow is roasted, cut the tomatoes and arrows. Arrogors cut not long, centimeters for 3-4.
3. First, add tomatoes to the bow, put out, a few minutes and put the arrows. Sung wash and stir. They quickly change the color, will become soft. And then the dish can be finished.

How to cook garlic arrows with tomato

Take: arrows, oil, tomato paste, garlic, paprika and other seasonings at will.

Cooking:

1. Put the arrows on the pan, heated at first oil.
2. After a minute later, there are some water (quite a little bit), salute, add paprika, other seasonings and crushed garlic.
3. Extinguish when the arrows will be almost ready, put tomato. Stir and find the additionally a couple of minutes.

Garlic Arrows with Egg - Recipes

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

Omelet:

• Cut and fry a couple of minutes of garlic arrow on oil.
• Then pour whipped with a small amount of milk, eggs. Add salt into eggs.
• Touch the omelet until readiness.

Stewed with egg:

Take: arrows, tomatoes, butter, salt, eggs, seasonings at will.

Cooking:

1. Cut and put the arrow on the oil, adding a bit of water (literally a couple of spoons).
2. Sweet, put spices and chopped fine tomatoes. Take five for another five minutes.
3. Separately, while stew, take the egg for the egg and pour in the pan. Stir and again for a couple of minutes.

Fried garlic arrows

You do not know what to cook out of the arrows, do not think for a long time - faint them. Fried arrows - it's something!

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

Step-by-step preparation of fried arrows:

1. Cut the arrows and fold them into the heated oil. Soca will be highlighted, but it will quickly evaporate.
2. Fry five minutes, spray, add a bit of sesame oil and seeds of sesame. Fine a couple of minutes and remove from the fire.
3. Fried arrows can be equipped with cold. No sesame oil - not trouble, roast without it. And seeds are also not necessarily putting, it will still be delicious.

How to cook, find out in another article. I prepared for you three recipes.

Meat Arrows - Recipes

Recipe number 1. We take:

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

Cooking with meat:

1. Cut onions and sweet peppers in small half rings. Arrows Cut a length of 3 cm. Meat with small cubes.
2. Fry onions first, then add arrows and fire a little, follow the Bulgarian pepper.
3. Subtill, and put meat in the pan. Sung down, add the chopped greens as desired and pepper.
4. Carry meat until readiness. Add a bit sour cream, the dish will turn out - for the ears not to delay!

Recipe number 2. The taste is obtained as meat with real mushrooms, but the mushrooms can also be added here.

Take:

• Meat - 700 gr.
• Onions - 2 pcs.
• Lemon is a quarter.
• Arrows - bundle.
• Salt and vegetable oil.
• Basil, Mayran, Oregano - by pinch.

1. Cut the meat with small pieces, sprinkle slightly lemon juice and sprinkle.
2. Fry on oil to half-year. Add chopped out onions, and fire a little together, literally 2-3 minutes.
3. Pour some water, and put the meat under the closed lid until readiness.
4. At the end of the extinguishing, put the arrow in the dish, all the spices, remove 5-10 minutes (make sure that the arrows become soft) and turn off.

Pate of the shooter with lard

I recently found out that from garlic processes you can make a delightful pate with lard.

• So, to cook, take 500 gr. arrows and 1 kg. Salt Salza. Skip through the meat grinder and the pate is ready. It can be good to add dill with parsley, you can pee if desired.

Tasty and healthy:

Now, friends, you know what you can cook from garlic shooter, I am glad, because you are waiting for indescribable pleasure! Pleasant kitchen hassle, and good appetite. With love ... Galina Nekrasova.

The one who has never tried the marinated arrows of garlic for the winter, he lost much, because it is a delicious delicacy with sharp taste and spicy aroma. The arrows of garlic who have thrown away, today serve as a magnificent basis for many dishes. Moreover, besides the uniqueness, which the arrows of garlic give dishes, they are also an excellent source of vitamins. Moreover, as it turned out, there are much more in their arrows than in the garlic itself.

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

There are many options like harming garlic arrows for the winter. The main thing is not to miss the moment and in time to collect garlic arrows. Remember, garlic arrows need to be cut off as soon as garlic will release them, while they are tender and juicy. Pay attention to the appeared bud. If it is closed - cut off the arrow immediately, if it blossomed into the flower - the arrow is absolutely not suitable for either for eating or billets.

Marinated Garlic Arrows for Winter (Recipe No. 1)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
50 g sugar,
100 g 9% vinegar,
50 g salts,
Pepper peas, bay leaf, grain mustard - to taste.

Cooking:
Young arrows of garlic Wash, cut down with chopsticks, blanch in boiling water for 2 minutes and let them cool. At the bottom of the prepared sterilized cans, put the bay leaf, pepper peas, the cake of mustard and lay out garlic arrows on top of this. Fill everything hot marinade prepared from water, sugar, salt and vinegar, and sterilize filled banks: 0.5 l - 5 minutes, 1 l - 10 minutes. After that, we roll the banks, turn it over, let them cool and store in a cool place.

Marinated Garlic Arrows for Winter (Recipe No. 2)

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

Cooking:
Prepare garlic arrows, apply them and blanch for 2 minutes. Then let it cool and spread over clean sterilized banks, on the bottom of which all spices are already laid. Marinade prepare from water and salt. Pour boiling marinade banks with garlic arrows and add to each vinegar from the calculation of 0.5 liters of the can - 1.5 tbsp., Per 1 liter can be 3 tbsp. Banks immediately roll up, flip, let them cool.

Marinated Garlic Arrows with Greens

Ingredients:
garlic arrows
dill,
parsley.
For marinada:
1 l of water,
50 g sugar,
50 g salts,
1 tsp. 70% acetic essence.

Cooking:
Wash the arrows of garlic, cut them with pieces of 3-5 cm long, cut the greens. Fold everything into the prepared sterilized banks, pour boiling water and leave for 2-3 minutes. Then drain water and fill the contents of cans with marinade, cooked from water, salt, sugar and vinegar. Banks Slide with sterilized covers, turn over and leave to the complete cooling.

Marinated Garlic Arrows with Pepper and Cinnamon

Ingredients:
300 g arrows of garlic,
1 stack. water,
1 stack. table vinegar
3 tbsp. salts
1.5 tbsp. Sahara,
3 g cinnamon,
10 g of black ground pepper,
3 laurel sheets.

Cooking:
Prepare the collected young garlic arrows, cut them, scatter boiling water and fold into the prepared sterilized bank. Fill the contents of the jar of hot brine, cooked from water, salt, sugar, seasonings and spices, and sunk the lid. Garlic arrows prepared in this way will be ready for use in three weeks.

Marinated arrows of garlic in Korean

Ingredients:
2-3 beam of garlic arrows,
2-3 cloves of garlic,
1 tbsp. seasoning for Korean carrots,
1 tsp. apple vinegar
½ CHL Sahara,
3-4 laurel sheets,
Vegetable oil, salt or soy sauce - to taste.

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

Malosol arrows garlic

Ingredients:
1 kg arrows of garlic,
4-5 black currant leaves,
3 sheets of cherry,
½ root shred,
100 g of dill greenery.
For brine:
1 l of water,
60-70 g salts,
Black ground pepper - to taste.

Cooking:
Try the arrows of garlic, rinse them with cold running water and cut the pieces with a length of 10 cm. Hano root Soda in a fine grater, grind the greenery of dill and mix with horseradish and sliced \u200b\u200bgarlic arrows. Lay everything in banks, shifting the leaves of black currant and cherry. Prepare brine, soluble salt and pepper in boiling water. Cool the brine to 50 ° C, fill it with the contents of the cans, cover the can from above the banks folded in 2-3 layers of gauze and leave at room temperature. After 5 days, cover the cans with dense polyethylene lids and deposit into a cool place.

Arrows of garlic in the juice of red currant

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

Cooking:
Cover the arrows of garlic with pieces of 3-5 cm long and blanch in boiling water for 1 minute. Then put them in pure banks together with umbrellas of dill. Red currant berries Fill with boiling water and boil 3 minutes, then wipe through the sieve. In the leaky decoction, add salt, sugar, bring it to a boil and fill them garlic arrows with dill. Banks Slide, turn over and leave until complete cooling. Keep the workpiece in a cool place.

Garlic arrows with paprika and coriander for the winter

Ingredients (on 1 l can):
400 g arrows of garlic,
3 cloves of garlic,
50 ml of vegetable oil,
50 ml of soy sauce,
1 tbsp. Sahara,
1 tbsp. Salt.
1 tbsp. 9% vinegar
4 ppm paprika
1 tsp. Ground Coriander
3 black pepper peas,
3 red pepper peas.

Cooking:
Garlic arrows Wash, dry and cut. In a heated frying pan, pour vegetable oil, lay out the arrows of garlic and roam them for 10 minutes without covering the lid. Then pour vinegar and soy sauce in the pan with arrows, mix and bring the mixture to a boil. After that, add to the resulting mass of sugar, ground coriander, paprika, salt, black and red peppers and mix well again. Grind garlic and, adding it to the total mass, extinguish with her for another 5 minutes. Put the car to put it in the jar, cover it with a lid, sterilize for 10 minutes after boiling and sunk.

Summer arrows of garlic (option number 1)

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

Cooking:
The arrows of garlic well rinse in cold water, cut 3-5 cm with pieces and put into a clean prepared container. In cold water, divert sugar and salt, let the solution boil, cool it and fill the arrows. Capacity with arrows Cover with a clean cloth, put the plate on top, install a hole on it so that the liquid spoke slightly, and remove it into the cold. In a month, delicious sauer arrows will be ready.

Sauer garlic arrows with dill (option number 2)

Ingredients:
500 g of young garlic arrows,
3 twigs of dill,
1.5 stack. water,
1 tbsp. salts
1.5 tbsp. 4% vinegar.

Cooking:
Rinse garlic arrows with cold water, cut the pieces of 3-6 cm, lower in boiling water for 2-3 minutes, then lower it to cold water for cooling. At the bottom of the prepared container, put 2 branches of dill and put the garlic arrows tightly, cover them with another dill twist. For the preparation of brine, dissolve salt in boiling water, cool down and add vinegar. Fill garlic arrows with dill cooked chilled brine, cover the plate from above, install the nuts on it and leave at room temperature for fermentation starting on the 3rd or 4th day and ongoing 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Ready sauer arrows Store in the refrigerator.

Sauce from garlic shooter "Piquant"

Ingredients:
500 g arrows of garlic,
100 g salts,
Ground coriander - to taste.

Cooking:
Thoroughly wash the arrows of garlic and skip them through the meat grinder. Add all other ingredients to arrows, mix, season with a coriander and pack over a small pre-sterilized jars. Close the covers and deposit in a cold place.

Seasoning from garlic arrows with dill "For first dishes"

Ingredients:
garlic arrows
dill greens
salt.

Cooking:
Wash the arrows of garlic and dill greens, dry and skip through the meat grinder. Mix the resulting mixture with salt (the weight should be well salty) and spread over sterilized jars. From above, the seasoning is also slightly sprinkled with salt, cover the cans with polyethylene covers, pre-covered boiling water and wiped dry, and remove the storage in the refrigerator.

Garlic arrows with a chamber and basil

Ingredients:
700 g arrows of garlic,
300 g of mixed greenery (chamber, basil, parsley, dill),
6 tbsp. Seasoning "Veget".

Cooking:
Clean and dry arrows of garlic and greenery skip through a meat grinder. Mix the resulting mass with seasoning, put into clean dry jars, slightly tamping the mass, and put it on the refrigerator. Mass can be freezed. Just confuse a mixture of molds for ice and put in the freezer for 5-6 hours. Curl garlic blanks are getting out of the cells, fold into the package and store to the need for freezer.

Garlic arrows with gooseberry and cilanthole

Ingredients:
500 g garlic arrows,
500 g gooseberry
1 bunch of kinsea greenery,
1 bunch of dill,
3 tbsp. vegetable oil
2-3 Ch.L. Salt.

Cooking:
Wash the gooseberry, remove the tails and skip through the meat grinder with garlic arrows. Wash the greenery, finely chop and connect with garlic-berry mass. Add vegetable oil to it, salt and mix well. Separate Seasoning Separate by sterilized jars, close by kapron covers and store in the refrigerator.

Garlic arrows

Ingredients (4 banks of 0.5 l):
Garlic arrows - how much will go to the marinade.
For marinada:
700 ml of water,
500 g tomato paste,
1 tbsp. Salt without top
½ stack. Sahara,
½ stack. vegetable oil
¼ stack. Apple vinegar.

Cooking:
From the above ingredients, prepare the marinade without adding vinegar, and bring it to a boil. Garlic arrows cut into small pieces, pour into the marinade and cook for 15 minutes. Then pour vinegar, boil for another 3 minutes. After decompose on pure sterilized banks and roll up.

Frozen Garlic Arrows for Winter

Cut arrows, wash them, dry on towels and cut into parts. Then decompose them on parchment, placed in the freezer, and leave for a day. Then simply pour out frozen arrows in packages for freezing, tie and return back to the freezing chamber. When you need, get the required amount without defining the entire package.

Believe me, preparing the arrows of garlic for the winter, you will not regret it. Cold winter teasing aroma garlic will once again gather all your family at a large table and once again remind you of warm and generous summer.

Successful blanks!

Larisa Shufkaykin

And ... Garlic arrows - recipes for the preparation of the last product are known not to everyone. But in green branches there is even more vitamins and microelements than in garlic teeth!

To his shame, I have always threw them before, breaking them to increase the size of garlic head (as you know, about 40% of nutrients are in the arrow). And only last year he learned that they could not be thrown into a compost bunch or pour boiling water and use for spraying plants, but also to eat.

For the first time, I tried such a meal at my sister, and she brought a recipe for dishes from work. From that time, I was interested in this ingredient and it turned out that from arrings you can cook a lot of different sauces, soups, snacks, seasonings, as well. Did not know? Then this article will be interesting to you!

Cooking recipes are quite diverse. You can, if you want to cook, soar, fry, rub, marine, add both in the first and second dishes and even use as a separate food in the form of pasterys.

You can talk on this topic for a very long time, but today I propose to stay on the most popular and interesting options.

To in the end, get delicious food, and not a nepress porridge, I recommend to adhere to several principles of cooking garlic shoots:

• prepare only from fresh raw materials recently torn from the bed (in order to extend the shortest storage of arrows, they can be freezed by the future);
• use only soft pieces of shoots (good breaks under your fingers, and overly tough are simply closed);
• throw away the upper bulbs with seeds, they are solid and tasteless;
• the product is important before adding to the dish well rinse and add on the towel.

When to clog arrows from garlic

Click the arrows as they appear when they are about 20-40 cm in length. If you stay with their fee, then, first, garlic will be smaller, and we will get a weak harvest, and secondly, shoots will be too tough .

Mostly garlic "blooms" in June, depending on the weather either at the beginning or middle. That is, it is possible to collect this unusual "harvest" for a long time, just 1-2 weeks.

Recipe for marinated arrows for winter

Fortunately, there are recipes for the harvesting of garlic for the winter. Of course, it will have to collect a large amount of raw materials for the spin, but if you have a garden in the country, two, or even more than this plant, then there will be no problems with the product.

The easiest thing to prepare is a delicacy for the winter, rolling into banks, while the recipe for pickled shoots is very simple.

On a good bundle of arrows with already cut buton, you will need:

• 1 l. water;
• 50 grams of salt;
• 1 glass of vinegar;
• 50 grams of sugar.

Make a marinade, flushing shoots, cut into pieces of about 5 cm, folded into jars, pour out with a ready-made aqueous solution and additionally sterilize half an hour. It is possible in a water bath, and you can in a brass cabinet at low temperatures so that the marinization passes the most fully. It remains to roll banks, turn over to the lid and bite the warm blanket. Since making the product is quite simple, it is one of your favorite recipes.

How to solit garlic arrows

Some love conservation farthetern, so you should learn how to pickle the arrows of garlic.

The singing method is also quite simple:

• prepare and cool brine - 1 liter. Water, 25 gr. normal or 50 gr. Fruit-berry vinegar, 50 gr. salts;
• garlic twigs to flush, cut into pieces of 15-20 cm;
• lower them in colander in boiling water for 2 minutes;
• next, dip in cold water to stop the cooking process;
• fold in glass or enamelled container;
• pour brine;
• cover with clean cloth;
• from above putting the oppression (heavy plate, wooden circle);
• leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take out in the cold;
• as the pickles are used in it it is worth pouring a new brine so that garlic does not remain dry.

This dish is well combined with meat, free friction or can be a separate snack.

Paste of garlic arrows without sterilization

My girlfriend has the best summer delicacy from the arrows of garlic, which her family smears on bread to soups and borscht, uses meat to marine and just as seasonings. The thing is really interesting, spicy, for lovers of sharpness.

Paste is made quite simple, and in the refrigerator can be stored for a long time, which allows you to store the product in winter in this way. True, lovers of such seasonings jars with a composition are not delayed for a long time ...

For paste need:

• 800 grams of twigs;
• 1 tbsp. salts;
• 1.5-3 tbsp. vegetable fat;
• at the request of the spice - pepper, coriander.

The arrows are washed, dried with a towel, hard ends and seeds are removed, it turns out arbitrarily and fold into the blender. There are also added the remaining ingredients, interrupted into a homogeneous mass (you can twist through the meat grinder, but then the consistency will be slightly different). It remains to shift the paste into clean, sterile jars and close with hermetic covers, store in the cellar or refrigerator.

Freezing garlic arrows

Product lovers want to enjoy garlic not only a couple of weeks a year, but all the time, and there is a way out - just freeze the product.

The procedure is the same as for vegetables, greenery and berries. Raw materials need to be washed, clean from unnecessary parts (seeds and rigid base), dry slightly, cut into comfortable pieces of 5-7 cm, folded into portion packages and first cool in the refrigerator, and then freeze. And what can be prepared from such a workpiece - skillful mistresses already know.

How to cook fried garlic arrows

Personally, I really like roasted arrows, it is easy to prepare, and you can use different recipes.

The easiest option:

• cut the washed and deepened shoots from unnecessary parts;
• heat pan, pour vegetable oil;
• pour arrows there, immediately salt so that they let juice;
• stirring, fry up to half-preparation (so the product is more tastier).

You can also at the very beginning to add either soy sauce, or tomato paste, so the taste of the dish changes significantly - a pleasant variety!

Garlic arrows in Korean

And also at a party, I tried a delicacy of garlic arrows in Korean, of course, a little island, but tasty.

• 500 grams of shoots (it is better to take fresh, but a frozen blank is suitable, pulled out of the freezer for 10-12 hours and melted independently);
• 70 ml. vegetable oil;
• 0.5 - 1 pod of red pepper;
• 50 ml. soy sauce;
• 0.5 ppm Sahara;
• 1 tsp. Ground or Coriander grains;
• 6-8 pcs. carnations;
• peas pepper handy;
• 10 gr. sesame seed;
• 1 tbsp. vinegar.

The arrows wash, clean, dry, cut into pieces of 4-5 cm. In a large saucepan or cauldron to warm the oil, and at this time it is in a layer of the spice (to simplify the procedure, all additives can be taken already in the hammer form). Fold in the dishes of seasonings, mix, give seconds 8-10 Destinate the oil, and then add a garlic there, fry until soft, stay sugar and soy sauce.

When they become olive color, add vinegar and sesame, remove from fire, cool and cooling, serve to the table.

Garlic arrows salad

The product can be added to the salad, I came across a few interesting recipes, but I confess, I myself tried not all.

But I really liked salad with the egg, I took a recipe for cooking at the girlfriend:

• take the shoots of garlic, vegetable oil, tomatoes, salt, spices, chicken raw eggs;
• arrows wash, chop, swipe on a pan with a spoon of water to olive color;
• salt, sprinkle with spices;
• add chopped tomatoes, fry everything together for about 5 minutes;
• drink eggs in the pan, quickly mix, after thickening, remove from the fire and cool.

Although this dish is positioned as a salad, it reminds me more like an omelet with vegetables, but more piquant. I like the fact that you can cook such food in half an hour if the ingredients are at hand.

So do not throw garlic arrows, because the recipes are made a lot, for every taste. And how to cook the product you now know! Enjoy your appetite, replenish your piggy bank recipes with new items using our blog and do not miss interesting articles thanks to the subscription!

We know a lot about the benefits of garlic. But what do we know about garlic arrows that grow up during the maturation of this bulbous plant, bloom and give seeds? Usually we try to disrupt them quickly, because the arrow takes the force in garlic, which is needed for the formation of a strong bulb. But do not hurry with the removal of this greenery. It turns out, garlic arrows are very good for taste and useful, the main thing is to know how to cook them. There are many recipes for which you can prepare for the winter product chopped by a blender or meat grinder.

The benefits of garlic arrows and their rules for the harvesting

Garlic arrows - stems holding a blooming. If you allow them to grow for a long time, they will dissolve with magnificent flowers that will give seeds for the next year. But the harvest of large and strong bulbs of garlic will be forgotten: too much strength leaves the plant for the provision of offspring. That is why the arrows are made to trim so that the yield does not decrease by 20-50%. This is especially important in a hot dry summer, when moisture access with nutritional elements to the roots of garlic makes it difficult.

But it should be noted that the arrows of garlic are not much inferior in taste and the benefits of his bulbs! Their composition contains:

In addition, than younger arrow, the greater the content of iodine, calcium, carbohydrates, phosphorus and chlorine. Therefore, chopped garlic arrows in a fresh, frozen or canned form can become not only an excellent seasoning to the first and second dishes, but also a medical and prophylactic agent for the whole family in the cold period of the year.

But to extract the benefit of garlic arrows, you need to collect them correctly and in a timely manner. In winter garlic, the arrow appears a little earlier than that of the Yarovoy, but in general it happens at the end of June. It is very important to assemble the arrows by mid-July, until the time how the flowers start bloom. So they will keep softness and tenderness, not having time to become too hard.

If we speak scientifically, the arrows need to cut the curl in the phase that has reached a length of 10 cm. Collect them together with inflorescences, shortening with scissors or a secateur at a distance of 12-15 cm from the sinuses of the last sheet.

Note! In no case cannot be thrown out, pull out and twist garlic arrows when removing. From such actions in flower stems, cracks are formed, through which causative agents of diseases penetrate into the bulbs. After that, the harvest of garlic will not be stored for a long time.

Garlic arrows can be used even to combat the pests of garden plants, prepare from them saturated with infusion. But we offer to apply them in culinary purposes, preparing a delicious and useful seasoning for the winter.

Recipes for the harvesting of chopped arrows

There are several ways to harvest garlic arrows. You can save them:

• fully;
• sliced \u200b\u200bblocks;
• chopped rings;
• dragged to the state of Cashitz.

We offer several recipes from the last category. For the processing of the shooter of garlic, a meat grinder or blender will be needed.

The simplest way: product with salt and vegetable oil

What can be more pleasant when cooking dishes takes at least time, and products need a little? For this paste you will need:

• 500 g garlic arrows;
• 0.5-1 C.L. salts;
• 1.5 tbsp. l. vegetable oil.

If you have very young arrows, you can use them together with blooms. It will be enough to cut the tips from them.

Cooking process:

1. Cut the arrows with pieces of 3-4 cm and fold them into the bowl of the blender.
2. Grind the product as stronger as possible.
3. Add salt and vegetable oil into a mass, mix well. Oil is needed to mitigate garlic paste, and salt - to prevent drying.
4. Place the paste to the comfortable dishes (for example, in a plastic container with a tight adjacent lid) and remove into the refrigerator.

Storage in the refrigerator is appropriate if you plan to spend the paste from garlic shooter maximum for a month. If a workpiece is assumed to a longer period, it is more correct to do this: decompose the mass on polyethylene bags (no more than 200 g per all, to be more convenient to defrost) or baking forms and put in the freezer, where the seasoning can be stored until spring.

Canned garlic paste

Grinding garlic arrows can be stored not only in the refrigerator or freezer. They are also allowed to substitute by distributing into portion jars. Since the seasoning of the shooter of garlic turns out quite acute and added to dishes of little, then it is better to take the containers for it, no more than 0.5 liters.

You will need these products:

• 250 g of garlic arrows;
• 1 tsp. salts;
• 5 tbsp. vegetable oil.

Cooking process:

1. Remove dry tips with arrows. If the flowers are still soft and gentle, feel free to leave them.
2. Cut arrows across 2 parts - it will be easier to put them into the tube of the meat grinder.
3. Install the lattice with large cells on the device. Skip the arrows of garlic through the device and fold the resulting mass in a bowl or a deep plate.
4. Add salt and pour vegetable oil. It is desirable to use refined, its smell will not interrupt the aroma of garlic.
5. Mass thoroughly mix and shift in a saucepan of suitable size.
6. Thick about 8 minutes on medium heat, constantly stirring, so that the paste is boosted, and the oil has been appropriate as the smell of garlic.
7. Prepared jars and covers from them scatter boiling water.
8. Immediately decompose in the container seasoning, roll out.
9. Give the banks to cool at room temperature, then send it to storage in the pantry or basement.

Such garlic seasoning can be stored until spring. When you get off the jar with chopped garlic arrows in the winter, remember: it is necessary to store it in the future in the refrigerator so that the product is not zakis. J.equally, consulting seasoning for 3-4 weeks.And do not forget about the smell of garlic: close the jar tightly when you send the container back to the fridge.

Want to diversify the usual diet with this simple paste? Mix it with cottage cheese and sour cream in equal proportions. Spread the cooked mass of sandwiches, pour fresh greens - a hearty and fragrant snack for evening family gatherings ready!

Video: Salty arrows of garlic and creamy mass with them

Spicy caviar from garlic greenery

You will need:

• 1 kg of garlic arrows;
• 1 tbsp. with a slide salt of large grinding;
• 1 tsp. Ground black pepper;
• 1 tsp. Ground Coriander Seeds;
• 50 ml of cold pressed vegetable oil.

If you wish, you can add other seasonings that you often use.

Cooking process:

1. Take the arrows of garlic and wash them in salted cool water.
2. Dry, cut hard parts, soft arrows Put in a fine knife.
3. Sliced \u200b\u200bpieces fold into the blender bowl. Grind by adding salt and seasonings, pour with vegetable oil. Mass should not get thick, but also it is not ruled to her.
4. Mix the crushed arrows so that the mass become similar to the green sauce.
5. Rinse thoroughly and sterilize banks.
6. Put the cooked caviar in the capacitance, close the clean covers tightly.

It is allowed to store a snack in the refrigerator or any cool and dark place until six months, because garlic itself is a good preservative, and the salt in the composition will prolong the shelf life of the workpiece.

Add a little caviar to a vegetable salad with fresh greens to give it a sharp taste and spicy fragrance.

Cooking snacks with nuts

Since we are talking about spicy tastes, wouldn't we turn to the peculiarities of Caucasian cuisine? Garlic arrows also frequent dishes ingredients. In tandem with walnuts and seasonings, they will become a magnificent sauce for meat delicacies.

Video: twisted with meat grinder Garlic green for winter

As you can see, there are a lot of ways to keep garlic arrows for the winter. Among the recipes we offer, you will probably pick up a couple of suitable for yourself. And it is not necessary to consider this invaluable gift from the bed with a waste: his place on our table, and not in the compost hole. Maybe you have your recipes for product blanks, interesting and unusual? If so, share them in the comments with the rest of readers.

Everywhere, where dackets are selflessly working, be sure to get a garden with a green bow. Where without this vegetable in the spring-summer period? When arrows ripen on it, many daches simply cut them with conventional feathers, and then choose and ejected, counting unsuitable for use. They are really harsh and therefore they do not eat them like ordinary green feathers. But it does not mean that you need to send the gifts of nature in the trash can! Therefore, let's talk about how to cook arrows on the recipe for winter (of course, for good).

Recipe for a bow arrows on the winter

Lucky went to arrows? It's not scary, of which the nutritious and delicious dishes are also prepared, do not rush to dispose of them immediately. In some way, it is even a delicacy that contains a lot of vitamins and can be the basis of salads, snacks, side dishes, sauces. They are used to prepare pies and dumplings.

Onion arrows salad

Flowerons cut from beds, you need to rinse well, cut up the tops, cut into a small tubes of 2-3 cm. On a good bunch of greenery, we will also need:

Bunch of dill;
- 2 tomatoes;
- butter;
- spices;
- Marinated corn bank;
- 1 piece of Bulgarian pepper;
- 2 cucumbers.

You can also add fried squids or chicken breasts at this salad. This will vary the taste, and will also increase the feederness of the dish. We proceed to cooking: sliced \u200b\u200barrows fry in butter 3-4 minutes, add salt and spices to taste, at the very end sprinkled with sesame seeds.

We cut tomato, cucumber and pepper with slices, add fried onion booms, refuel the sour cream or vegetable oil as desired, we sprinkle with fresh crushed dill.

Traditional onion arrows fried with eggs

The simplest and most popular way to prepare these parts of the plant is fried. In this case, you can add other components, such as mushrooms, meat, vegetables. For a tasty and useful breakfast, such a dish is suitable.

Fry in a pan crushed onion arrows, add salt and pepper to them. Stew to full readiness, at the end of the pan pour eggs. You can use both chicken and quail eggs, breaking them in the usual way or whipping in an omelet mass with milk or mayonnaise. Serve to the table hot with vegetables and greens.

Rice rice casserole with onion arrows

For this recipe, we need rice - brown, white, - to your taste. Boil such a quantity that is necessary for family lunch. Rice should be practically ready. While it is boiled, cut down the onions with short tubes, fry in butter with salt and black ground pepper.

We beat 1-2 eggs with a whin, a little satisfying. We take a form for baking, lubricate with vegetable oil and shifted rice into it, evenly moving it on the surface. From above sprinkled with pieces of bulbous arrows. All this is poured with whipped eggs and send it into the oven. Enough for baking is 10-15 minutes, as all components are almost ready, except eggs. Before removing the casserole from the oven, it can be filled with grated cheese, and before serving on the table - greens.

Onion arrows for sauce

Washing parts of the plant cut into pieces of 2-3 cm, shifting in the pan and fry. Add up the pinch of ground pepper, salt, paprika and some crushed garlic for flavor. Stew it takes 10-15 minutes, but at the end to pour tomato paste. It turns out a very fragrant homemade sauce, which is ideal for pasta, potatoes or rice.

A small secret: if the arrows are too tough, then in front of the roasting, they can be thrown into boiling water for 1-2 minutes.

How to Prepare Green Arrows for Winter?

The traditional method of the workpiece is marinated. It turns out quite unusual and tasty, and the freshness of the greenery can be saved almost until the next season.

If reluctant to spend time on preservation, onion arrows can simply freeze, pre-grinding and packaging for portion sachets. In winter, you can simply send greens in the pan and cook with eggs with another way.

Prepare Luke Marinening

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

2 kg of green arrows (you can live with conventional rugs);
- 3 glasses of vinegar;
- 3 glasses of water;
- 4 pieces of carnations;
- 1 teaspoon mustard;
- celery;
- 2 tablespoons of salt;
- several black pepper peas;
- 1 teaspoon sugar.

Banks need to be pre-sterilized. Connect all spices - carnation, mustard, pepper and celery. The stalks of the onions are well rinsed and nourished on the tubes up to 5 cm long. In each jar on the bottom there is a layer of spices, and then onions. Slightly give the whole mass in the bank. Boil water, add salt and vinegar. Followed by marinade to pour banks not to the top itself, but to 1 cm to the edge.

To remove an excess air from the bank and evenly distribute the marinade, you need to slightly pierce with a spare or needle the whole mass, gently pests. Cover the cans with covers, put on sterilization, and then hermetically clog and remove cool into a cool place. Marinated onion arrows will be ready a month after ordering. With proper cooking, the workpiece will flash until next spring.