Cooking garlic shoots with meat. Fried and pickled arrows

home

Adviсe

Not so long ago, young shoots of garlic began to appear on the shelves of vegetable stores in our country, but many housewives still do not know what can be prepared from them. As a rule, they are added to various stews, salads and even soups. The salad made from young shoots of garlic and lean pork, which will be discussed in this recipe, turns out to be very tasty and juicy. A Chinese friend taught me how to cook garlic shoots with meat, who said that the main rule is to do everything quickly and not to overcook the vegetables!

Garlic shoots with meat, Chinese style

recipe for warm garlic shoot salad with pork

To prepare this delicious dish no rare ingredients will be required, and the time will be spent to a minimum.

Ingredients:

green shoots of garlic 400 g;
meat (pork) 300 g;
onion 2 heads;
1 large carrot;
soy sauce;
vegetable oil;
spices.

Cooking process:

Let's start cooking. First, you need to prepare all the ingredients so that you can quickly fry them without being distracted by cleaning and cutting them. For the salad, you need to choose a good piece of lean meat (I had pork loin, I had to trim off the excess fat). Rinse cold water and blot well with a paper towel so that when frying there is no excess moisture. Cut the meat into small pieces across the grain, approximately 1 x 2.5 cm.

Peel and wash the onion. Cut it into large slices.

Peel and rinse the carrots too. Chop into large strips, or rather not even into strips, but into cubes. To do this, cut the carrots into several slices lengthwise, and then cut the slices crosswise at an angle.

Let's start preparing the garlic shoots. They must be washed thoroughly (it is better to wash each separately under running water), cut off top part(forming inflorescence bud) and cut off the lower edge a little, because it's usually a little dry. Cut the green garlic into small pieces about 2.5 - 3 cm long (although the Chinese themselves sometimes cut it much larger, my friend says: “The main thing is that it fits in your mouth”).

So, heat the vegetable oil in a deep frying pan (preferably a wok), lay out the meat, lightly salt and pepper and fry a little.

Add the onion, stir and fry for a minute or another along with the meat until slightly translucent.

Add the carrots, mix and fry for a couple of minutes.

Now we add the most basic ingredient - young shoots of garlic. Fry just a little bit.

Now pour in a little soy sauce 1-2 tbsp. l. (it is advisable to use sauce without any additives), pour in half a glass of water, stir, cover and simmer until the shoots change color. They should also become a little softer.

Stir, remove from heat, take a sample. If necessary, you can add a little more soy sauce. Chinese salad of meat with garlic and onions is ready. It can be served warm immediately, or it can be left to infuse in the refrigerator. It is very important not to overcook vegetables, especially shoots, otherwise their benefits will be reduced to a minimum, so in Chinese dishes they are usually only half cooked, but their pungent garlicky smell and pungency are lost. Try to prepare a healthy salad from young shoots of garlic with pork, and it will definitely become a frequent guest on your table.

Anna Mikhailichenko told how to cook garlic shoots with meat, recipe and photo by the author.

Garlic shoots with meat, Chinese style

recipe for warm garlic shoot salad with pork

To prepare this delicious dish you will not need any rare ingredients, and the time will be spent to a minimum.

Ingredients:

green shoots of garlic 400 g;
meat (pork) 300 g;
onion 2 heads;
1 large carrot;
soy sauce;
vegetable oil;
spices.

Cooking process:

Let's start cooking. First, you need to prepare all the ingredients so that you can quickly fry them without being distracted by cleaning and cutting them.
For the salad, you need to choose a good piece of lean meat (I had pork loin, I had to trim off the excess fat). Rinse with cold water and pat dry well with a paper towel so that there is no excess moisture when frying. Cut the meat into small pieces across the grain, approximately 1 x 2.5 cm.

Peel and wash the onion. Cut it into large slices.

Let's start preparing the garlic shoots. They need to be washed thoroughly (preferably each separately under running water), cut off the upper part (the developing bud of the inflorescence) and cut off the lower edge a little, because it's usually a little dry. Cut the green garlic into small pieces about 2.5 - 3 cm long (although the Chinese themselves sometimes cut it much larger, my friend says: “The main thing is that it fits in your mouth”).

So, heat the vegetable oil in a deep frying pan (preferably a wok), lay out the meat, lightly salt and pepper and fry a little.

Add the onion, stir and fry for a minute or another along with the meat until slightly translucent.

Add the carrots, mix and fry for a couple of minutes.

Now we add the most basic ingredient - young shoots of garlic. Fry just a little bit.

Stir, remove from heat, take a sample. If necessary, you can add a little more soy sauce.
Chinese salad of meat with garlic and onions is ready. It can be served warm immediately, or it can be left to infuse in the refrigerator. It is very important not to overcook vegetables, especially shoots, otherwise their benefits will be reduced to a minimum, so in Chinese dishes they are usually only half cooked, but their pungent garlicky smell and pungency are lost.
Try to prepare a healthy salad from young shoots of garlic with pork, and it will definitely become a frequent guest on your table.

Anna Mikhailichenko told how to cook garlic shoots with meat, recipe and photo by the author.

Preservation recipes usually mention heads or cloves of garlic, but few people prepare the arrows of this plant for future use. But in vain, because they contain no less useful substances. Prepare garlic shoots for the winter and they will become a savory addition to meat, a spicy ingredient in a salad or a savory appetizer.

Arrow selection

To ensure that the workpiece is not tough, it is necessary to collect the arrows while they are very young. The head of the garlic should not yet form, after which the shoots are already hard and tasteless.

For canning and salting, choose the middle part of the green sprout. The top edge, where the white bud forms, needs to be cut off. The lowest part is not suitable because it is very fibrous.

If the arrows are a little “overripe” and are somewhat harsh in structure, they are subjected to preliminary blanching: dipped in boiling water for a couple of minutes, and then washed in very hot water. cold water. This temperature difference allows you to maintain beautiful green color product.

Freezing garlic spears

The simplest and most quick method harvesting garlic shoots for the winter.

All you need is:

Rinse young shoots under running water and place on a sieve or towel. The water must drain well, otherwise there will be a lot of ice when freezing.
Go through the arrows, cutting off the tops and yellowed parts.
Cut them into small pieces 2-3 cm long.
Place in plastic bags, preferably with a zipper. You can use plastic containers.

Frozen garlic can be stored for many months without losing its properties. After defrosting, such arrows are added during the preparation of any dishes.

Garlic shoots for the winter: spicy preparations

If you roll up garlic shoots for the winter, they will serve as an excellent source of vitamins and minerals during the cold period. Plus it's a very tasty snack.

To prepare them you will need:

1 kg young shooters;
0.5 l of water;
2 tbsp. l. rock salt;
2 tbsp. l. Sahara;
2 tbsp. l. 9% table vinegar;
peppercorns and bay leaf.

Canning method:

Before pickling green garlic, the shoots need to be washed, sorted, and cut into pieces of 3-3.5 cm.
Be sure to boil it. Place vegetables in a saucepan and add boiling water to cover. After boiling, boil for 3-5 minutes.
In the meantime, prepare the jars - sterilize them and the lids for sealing over steam. Place 1-2 bay leaves and 3-5 black peppercorns in each. You can add 1 clove bud.
Drain the water from the arrows and immediately distribute them hot into jars.
Cook marinade from 2 glasses of water, salt and sugar. After it boils, add vinegar and bring to a boil again.
Pour the marinade over the arrows, cover with lids, and sterilize in jars for 5-7 minutes (in a saucepan with boiling water).

After this, you can roll up, turn over and wrap.

Green Arrow Seasoning

This is a rather salty preparation that can be added in small quantities instead of garlic during the preparation of first and second courses. Preparing this from garlic shoots for the winter is quite simple.

List of required components:

0.5 kg of young garlic shoots;
2 tbsp. l. without a hill of salt;
5 tbsp. l. sunflower oil;
1/3 tsp. ground black pepper.

To prepare the pasta you need:

Sort out the shoots of the spicy plant, wash them, remove the tops.
Cut into small pieces, then grind in or using a meat grinder.
If you grind in a blender, you can immediately add oil and salt and pepper. If garlic is ground in a meat grinder, its puree is then mixed with salt, pepper and sunflower oil.

This paste should be stored in the refrigerator in jars with lids (nylon or tfist-off).

Salted garlic shoots for the winter

Another simple spicy snack recipe. This green garlic dish retains all the vitamins and other microelements found in the fresh product.

It will require:

1 kg of cleaned arrows;
1 liter of water;
50 g rock salt;
25 ml vinegar.

Cooking method:

First of all, you need to cook a brine from water and salt. After boiling, turn it off, add vinegar and cool completely.
For pickling, cut the garlic shoots into pieces of about 10 cm.
Be sure to blanch them for 2-3 minutes in boiling water and immediately rinse them in cold water.
Place the blanched arrows in an enamel pan and pour in the cold marinade. The liquid should completely cover the shoots. Place pressure on top.
For fermentation, keep the shoots in a warm room for 7-8 days.

After this, the pan must be put in a cold place (cellar, refrigerator).

Many summer residents throw away garlic shoots, but in vain. You can make a lot of things from green garlic. Salted, pickled arrows will be an excellent snack and a wonderful addition to various dishes.

Garlic paste for the winter - video

Garlic growing in the garden produces arrows - future buds and flowers. Usually they are cut off so that the plant does not waste energy on flowering, but gives everything to the garlic head in the ground. Often cut arrows are simply thrown away. But they can be cooked - they have a light taste, much more delicate than even young garlic. They look a little like wild garlic.

In addition to their excellent spicy taste, garlic arrows are also healthy. They contain a lot of vitamin C, B vitamins, potassium, calcium, sodium. The arrows improve digestion and stop fermentation processes.

For cooking, you need to take stems with a diameter of about 5 ml, they should not be thicker, overripe shoots are hard. You need to cut off the bud from the arrow and bottom part stem, only the middle is used.

Fried garlic arrows

Photo: Shutterstock.com

Step 1. Cut the arrows and fry in vegetable oil. Fry for 5 minutes.
Step 2. Add salt, sprinkle with sesame seeds and fry for a couple of minutes.
Step 3. Remove from heat and serve.

Curd paste with garlic arrows

Photo: Shutterstock.com

1 pack of cottage cheese
Garlic arrows

Step 2. Mix the arrows with cottage cheese, add salt.

Omelette with garlic arrows

Photo: Shutterstock.com

Garlic arrows
3 eggs
2 tbsp. sour cream
Vegetable oil for frying

Step 1. Chop the arrows into small pieces.
Step 2. Fry the arrows in vegetable oil.
Step 3. Beat eggs with sour cream, add salt.
Step 4. Fill the arrows with the omelette mixture.
Step 5. Bring the omelet to readiness under the lid.

Garlic arrows with salt for the winter

Photo: Shutterstock.com

2 parts garlic arrows
1 part salt

Step 1. Cut the arrows and pass through a meat grinder.
Step 2. Add salt to the arrows.
Step 3. Place in clean jars and store in the refrigerator.

Garlic oil

Photo: Shutterstock.com

1 stick of butter
70 g garlic arrows

Step 1. Chop the garlic arrows and pass through a meat grinder.
Step 2. Soft butter mix with arrows.
Step 3. Form sausages, wrap them in cling film, store in the freezer.

Pickled garlic arrows

Photo: Shutterstock.com

Garlic arrows

For the marinade:

50 g sugar
1 liter of water
50 g salt
½ cup vinegar

Step 1. Cut the arrows into small pieces.
Step 2. Blanch the arrows in boiling water for 1 minute. Drain the boiling water and cool the arrows in cold water.
Step 3. Place the cooled stems into clean jars.
Step 4. Dissolve sugar and salt in water and bring to a boil. Turn off and add vinegar.
Step 5. Pour marinade over the arrows, cover with lids and leave to cool.
Step 6: Seal the jars and store them in the refrigerator.

Garlic is one of the oldest spices, cultivated in many countries. Mention of medicinal properties vegetable crop were found in the chronicles of Avicenna. Found a wonderful and useful product wide application not only in alternative medicine, but also in the food industry. Due to its bright aroma and pungent taste, it is used as mandatory element in cooking in the East, Asia, America, Spain, Russia.

Few people know that not only the bulbs or cloves themselves, but also the arrows and shoots of garlic are suitable for consumption. The recipe for making them is very simple. They serve as an excellent snack; feathers are added to various fish and combined with vegetables. There are a lot of manufacturing options, it all depends on personal taste preferences.

Garlic shoots harmonize perfectly with any food, while beneficial properties in no way inferior to a mature plant. Present in greenery a large number of ascorbic acid, which helps in strengthening the immune system. Therefore, do not rush to send such a wonderful creation of nature to the trash can. In this publication we will demonstrate how to cook garlic shoots.

Recipe with photo (meat based)

A hearty dish enriched with vitamins will diversify your daily diet. To prepare it you need to buy:

three hundred grams of young veal;
200 gr. green garlic feathers;
a head of red onion.

Ingredients for dressing: dessert spoon of potato starch, cumin, basil, 40 ml of soy sauce, ½ teaspoon each of sugar and salt. Take a glass of water, ginger, red and black pepper, chili, and soybean oil for frying.

Technological process

Only green feathers, without flowering arrows, are suitable for food. We cut each shoot into small pieces. Remove the film from the veal and remove the veins. Using a sharp knife, chop the meat into thin strips, like goulash. In a deep frying pan or cauldron, heat the soybean oil, sauté the chopped onion in it, then add the pieces of veal. After the meat turns golden brown, add young shoots of garlic.

The recipe calls for a spicy marinade. While the ingredients are simmering in the pan (about 7 minutes), we will prepare the dressing. Dissolve salt, starch, sugar in purified boiled water, pour in soy sauce, add grated ginger, a set of peppers and other seasonings.

The resulting liquid is sent to the cauldron. Cover with a lid and simmer for 10 minutes over low heat. The main thing is not to overcook the green feathers, otherwise they will turn into mush and will be tasteless. Garlic shoots with meat, the recipe for which is easy, can be tried in Chinese restaurants.

Diet cabbage soup

Do you want to eat tasty and satisfying food without extra calories? Do you think it's difficult? Let us dispel all doubts - we will offer a fortified soup based on healthy vegetables and chicken carcass. If you wish, you can exclude poultry or replace it with other types of meat. List of required ingredients:

kilogram of chicken wings;
garlic shoots (recipe includes 50 g of garlic shoots);
potatoes (300 g);
½ fresh white cabbage;
two carrots;
onions (2 pcs.);
tomato paste (100 g) or fresh tomatoes (5 pcs.);
stalk of celery, parsley, dill;
seasonings: two bay leaves, black pepper, thyme.

Let's start cooking

The dish is prepared in an unconventional way. Before cooking the broth, you should bake the wings. Pre-rinse them and place them on a parchment sheet. On top we make a “coat” of celery, slices of one carrot, and onion rings. Place in the oven for 15 minutes. If you want a golden crust, brush the skin with honey or vegetable oil.

Place the baked meat and vegetables into a saucepan and fill with water. When the broth boils, add bay leaf, thyme, chopped herbs (parsley, dill). Leave on the stove for another 10 minutes. Chop the onion, grate the carrots, and then sauté the vegetables in oil. Then add chopped tomatoes or tomato paste.

Add chopped cabbage, diced potatoes, fried vegetables, garlic, black pepper with thyme and salt to the broth. Cook for 10 minutes. A hearty, low-calorie dish will satisfy your hunger, fill you with vitamins and won’t add extra pounds.

Pickled garlic shoots

You will like the recipe for its speed of execution and accessibility, it will replenish your culinary treasure chest and surprise you with its crispy taste. For a liter jar you will need the following components:

garlic arrows (as much as will fit in the container);
products for marinade: five tablespoons of salt, granulated sugar (30 g), 9% vinegar (100 ml).

Instructions

We sterilize glass containers, tamp well-washed green feathers into it. They can be laid whole or cut into small strips. Fill the container with boiling water, cover with a lid and leave undisturbed for 5 minutes. Make the marinade: dissolve salt and sugar in water. We remove the liquid from the jar and fill it with the solution, then pour in the vinegar, which will serve as a preservative. After two days, you can eat pickled garlic shoots. The recipe is simple and therefore suitable for any housewife!

Sections