Garlic arrows are not a waste material, but a valuable product; side dishes and soups can be prepared from them. Young tender shoots are a storehouse of usefulness and can be either an independent dish or a savory addition to a salad or seasoning.
It is necessary to cut off the arrows in time, before they have time to become callous, "young" is the key word. Overgrown, rough stalks are not suitable for food. This is done simply, take the shoot by the base and slightly pull it up, the arrow will easily stretch out. Prepare the flower stalks for processing - rinse, cut the buds, pour over with boiling water.
The simplest recipe: cut the arrows into 4-6 cm pieces and fry in vegetable oil. Can be served as a side dish or added to a salad. Fried arrows are well stored, they can be folded into glass containers, refrigerated and consumed as needed.
Arrows, stewed with meat - a dish from Chinese cuisine. You will need 200 g of young shoots, 400-500 g of meat (pulp), 2 leek roots, can be replaced with onions, 2 tbsp. tablespoons of potato starch, 4 tbsp. tablespoons of soy sauce, a little red pepper, vegetable oil for frying.
Cut the meat into thin slices across the fibers, fry. Add finely chopped onion to it, fry until golden brown. While the meat is cooking, cut the shoots into random sized pieces. Mix a glass of water, soy sauce and starch, pour this mixture over the meat, add pepper and simmer for a quarter of an hour.
An interesting recipe - garlic arrow paste, borrowed from the website of Yulia Vysotskaya. This pasta is good with young potatoes and in salads. If you spread it on a crust of black bread and eat it with vegetable soup, it's delicious. Products:
- a bunch of young shoots of garlic;
- half a glass of vegetable oil;
- 1 large spoonful of sugar;
- a pinch of salt.
Rinse the arrows and dry on a towel, pass through a meat grinder. Add all the ingredients to the minced meat, mix. As a safety net, pour in 1-2 tablespoons of wine vinegar, but you can do without it, the arrows are well stored.
Spread the paste into sterilized jars, on top, half a centimeter, pour oil, close with simple nylon lids and refrigerate.
You can pickle the garlic shoots. First, prepare jars of 0, 5 and less: steam them together with the lids and place them upside down on a towel. Now you should take up arrows: boil them in water, literally, for a few minutes, tamp them tightly into jars, pour marinade over them, sterilize for five minutes and roll them up.
The marinade is as follows: sugar and salt, 1, 5 tablespoons each, a liter of water, 100 g of natural table vinegar. Such canned food is stored in the basement for two or three years.
Also, arrows can be frozen, they perfectly retain their taste. Twist, arrange in zip bags and in the freezer. And in winter, defrost the paste, add vegetable oil and spices to it. It turns out to be a wonderful seasoning and spread on bread.
