Garlic arrows: properties and cooking methods

Garlic is a perennial herbaceous crop of the onion genus. As everyone knows, garlic has a very sharp and specific smell.This is due to the fact that the product contains an essential oil that is saturated with phytoncides. This vegetable and its sprouted arrows are in demand not only as food, but also as a strong medicine that can cope with many diseases.

The undoubted benefits of this culture for the human body is already supported by scientific. And in certain regions of the globe garlic is used to prevent diseases and treat them since ancient times. Even the minimal presence of garlic will increase your immunity and protect the body from various viruses.

Arrows of garlic can be fearlessly eaten by all lovers of healthy food and dieters, because the calorie content of this product is relatively low. The calories in garlic shooters are only 25 per hundred grams of product. One hundred grams of arrows of garlic contains 1.3 grams of protein, fats - there are about 0.2 grams of them and carbohydrates, which are more than 3 grams in such garlic.

The greens of garlic contain large quantities of vitamins and trace elements necessary for healthy living. You can find in it vitamins of group C, A and D, as well as vitamins B1 and B2, PP and E.

But in garlic shoots a large number of chemical compounds, macro-and micronutrients, including antioxidants, bioactive substances, organic acids, as well as:

• sulfur;
• magnesium;
• iodine;
• manganese;
• sodium;
• copper;
• phosphorus.

Both the traditional garlic, which is familiar to everyone, and its sprouted shoots effectively contribute to the strengthening of the human immune system and healthy life. The advantage of this vegetable is known since ancient times and today this fact was confirmed by scientists. For this reason, garlic and its arrows are not only universally eaten, but also used as a medicine. This vegetable is also used as an effective immunomodulator for additional protection against a number of pathogens. Such properties made garlic extremely popular and demanded vegetable.

Garlic is constantly used in our diet. And what is the greenery will be useful for the human body? Garlic arrows can reduce blood pressure. They lower cholesterol and are also an excellent prophylactic against atherosclerosis.

Garlic shooters have a beneficial effect on the body, as well as the cloves familiar to everyone. But compared to garlic itself, feathers have a much milder effect on the body and have a less pronounced pungent taste. The most affordable method to combat seasonal lack of vitamins is to add garlic herbs to your daily diet.

Garlic arrows awaken appetite, while normalizing digestion. They are also able to fight fermentation processes in the intestinal tract, and have a positive effect on the state of microflora. And garlic is a natural antiseptic, its greens have antibacterial properties.

Of course, the concepts of the benefits and dangers of garlic shooters are a bit relative. Any useful product can adversely affect the body if used incorrectly. Excessive consumption of garlic feathers can also adversely affect the body. Of course, such a statement will be true not only for this vegetable, but for any product as a whole.

Arrows of garlic have a number of contraindications. For example, they absolutely can not eat allergies. It is also not recommended to have arrows for people with gastritis, acute liver and kidney diseases, gastric ulcers, and epileptics. Pregnant women and nursing mothers should better consult with their doctor before using garlic shooters.

Everyone knows that if you eat garlic, then for some time a very specific, not very pleasant smell will emanate from your mouth. This is true for ordinary garlic, and shoots, and shooters.

The best method of storing garlic shoots is freezing. In this form, greens retain most of the nutrients, the original shape, weight and color. And after freezing, the arrows of garlic will get rid of a sharp taste and bitterness. There is a step-by-step instruction on how to properly freeze the garlic arrows.

It will take:

• pan;
• knife;
• spoon;
• the container in which the product will be frozen and stored.

Ingredients:

• garlic arrows;
• salt.

Preparation: arrows garlic rinse well under cold running water. Cut off the tip where the inflorescences are formed. The remaining greens cut into pieces of five centimeters. Put the pot of water on the stove and bring to a boil. Add salt to boiling water, and gently pour chopped greens.

Boil for about five minutes, then drain. Arrows of garlic should be allowed to cool. After that, packaged in containers, and placed in the freezer. This product can be stored for 10 months, but not re-frozen.

Garlic in culinary art is an indispensable component. Many dishes are simply impossible without this ingredient. For cooking various dishes use not only garlic cloves, but also its top. It is used for making sauces, salads, pates, for marinade, for both cold and hot dishes.

There are many recipes in which garlic arrows serve as the main ingredient. Here are some of the most useful and popular.

This is one of the simplest methods of cooking a product that does not prevent it from being incredibly tasty. The peculiarity of garlic feathers, prepared in this way, is that the fried arrows will smell slightly of forest mushrooms. This delicacy can be prepared both in the season and in the cold season, because the garlic shooters perfectly tolerate freezing, and therefore they can be removed at any time from the freezer.

To prepare this delicious dish, in addition to the main ingredient, you will need vegetable oil, as well as salt and pepper to taste. The list of products, as you can see, is quite small, which is another undoubted advantage of this recipe.

For frying, young garlic hands, previously washed with cold running water and carefully selected, are usually taken. It is also necessary to carefully trim the upper thin tip so that about two centimeters of garlic remains unblown. If you take mature shooters, not young ones, then the finished dish will in any case have a rich flavor, but they will be quite tough. It is necessary to pick up those arrows, in which the size of the bud and the feather is the same.

After preparation and selection of garlic shooters, they are cut into small pieces, about five to seven centimeters. Next, you need to take a skillet with high sides, it is filled with quite a bit of vegetable oil - just so that the product does not stick to the bottom during frying. Oil must be well calcined and put there young, chopped feathers of garlic.

Arrows laid out in a pot are sprinkled with salt, pepper and other spices to taste. They will immediately empty the juice, in which they will stew for a while, and after all the liquid has evaporated, the actual frying process will begin. When the ingredients begin to fry, the stove fire can be increased and cooked for about ten more minutes.

This is another delicious recipe that you can please your family or guests.This recipe is very similar to the previous one, in fact, it will be enough to add some vegetables that can be found in almost any pantry, and a tasty and healthy dish will be ready.

For garlic stewed with vegetables, you must take:

• one bunch of arrows;
• seventy grams of ripe carrots;
• the same amount of onions and sweet peppers;
• one hundred grams of ripe tomatoes;
• some olive oil and soy sauce;
• salt, pepper, herbs, as well as other seasonings and spices to taste.

The cooking process is simple and even a novice cook can cope with it. In the pan you need to pour olive oil and calcined it. Then sliced ​​onion slices are sent there, and cooked until transparent. Carrots need to grate and send fried onion. At the same time, the Bulgarian pepper should be cut into thin strips and chopped garlic feathers in small pieces, approximately five centimeters. Arrows of garlic and sliced ​​sweet peppers are sent to fry at the same time.

Vegetables are fried all together over medium heat until the moment when the arrows of garlic begin to soften and darken a little. This means that the turn has come to add fresh tomatoes to the pan. To do this, they are cut into large slices, you can also pre-remove the skins from this vegetable, scalding them with boiling water. The final stage of cooking stewed garlic arrows with vegetables is the addition of spices and soy sauce. Before serving, you can decorate the dish with fresh herbs.

Stewed garlic shoots are a dish rich in vitamins and having excellent taste. It is a very good side dish or an independent snack, you can serve both for a holiday, and in order to diversify the daily diet.

Another popular recipe using garlic arrows is pickled feathers. If you properly marinate this product, then it is quite able to compete with such a traditional snack, like pickled or pickled cucumbers, it can also be closed for the winter. This delicious dish will satisfy even the fact that garlic does not tolerate the spirit - the savory taste and interesting texture will satisfy even the most fastidious gourmets.

In order to cook pickled arrows of garlic, you will need:

• about seven hundred grams of arrows themselves;
• half a liter of drinking water;
• fifty milliliters 9% table vinegar;
• tablespoon of sugar;
• the same amount of salt;
• a dozen peas allspice;
• four bay leaves medium size.

Garlic feathers in marinade are prepared in several stages. First of all, it is necessary to prepare the containers in which they will be stored, most often they are ordinary glass jars. They need to be sanitized in any way possible. You should take two cans of half a liter per seven hundred grams of garlic pipes. Then the feathers should be thoroughly rinsed with cold water, cut the buds and chop the hands into small pieces so that they fit into the selected jars. The prepared product is tightly tamped into a disinfected, sterile container.

The ingredients for the marinade are mixed in a suitable container and brought to a boil over medium heat. Then, the resulting liquid is poured into jars with feathers of garlic, so that it completely covers them. Next, you need to take a pot large enough to fit all the cans in it, and put a towel on its bottom. Banks with pickled garlic are covered with lids, and then they boil for twenty minutes. And at the last stage, the banks are tightly screwed with sterile caps and wrapped upside down in a blanket, where they must be kept until it cools.

Garlic arrows marinated in this way will be an excellent side dish for meat dishes or a snack that looks great on a festive table.

A more complicated recipe for cooking arrows of garlic is a stew made from this product with slices of pork. Such an ingredient as the feathers of young garlic are able to add savory and unique notes to the usual and ordinary pork stew. The dish is very satisfying and is able to decorate any table.

In order to cook a stew with garlic and pork feathers, we need at least minimal culinary skills. Such products will be useful for cooking:

• pork, in the amount of seven hundred grams;
• about seventy grams of garlic shoots;
• one hundred grams of ordinary onion;
• the same amount of ripe carrots;
• about fifty grams of sweet pepper;
• pasta made from fresh tomatoes or tomatoes in their own juice.

For frying the ingredients will need a little vegetable oil, and to fill the dish, it is useful salt and other seasonings to taste.

To cook such a stew, you definitely need a frying pan with a thickened bottom and sides, a cauldron is ideal for pilaf. Vegetable oil is poured into the pan or cauldron, after which it must be thoroughly ignited. Meat should be cut into small cubes, with sides of approximately three centimeters. Then the pork is sent to the pan with hot oil. It is necessary to fry it, intensively stirring, right up to the moment of the final evaporation of the released liquid.

Next you need to start frying vegetables. First, the onion sliced ​​in half rings is poured into the pot, then the carrot follows and at the very end the Bulgarian pepper and garlic pipes are sent to the pan with the meat and other products. Bulgarian pepper is cut into thin straws, and garlic feathers - in small pieces of about a couple of centimeters.

Pork is cooked with vegetables until the arrows get softened and dark. Then you can add tomato mash in a frying pan or cauldron, salt and add other seasonings to taste. Then the whole dish to simmer on low heat under the lid. After about ten to fifteen minutes, a tasty and hearty dish with pork and garlic greens will be ready.

Thus, the use of arrows of garlic in the diet and in cooking is limited only by imagination.

About what else there are recipes for cooking garlic arrows, see the following video.