Description of a popular ingredient in cooking - garlic shooter. Taste, smell, benefits, chemical composition and contraindications to their use. How to eat a flower stem and how to cook it, interesting recipes. Arrows of garlic will be indispensable for those looking to look younger, because it is an effective antioxidant. It protects cells from destruction by heavy metal salts and radionuclides, and also triggers their regeneration. All this helps to reset several years.
Contraindications and harm of garlic shooters
In no case should you eat them before bed, as they are invigorating and can lead to insomnia. But in the morning, garlic arrows will come in handy, giving you a boost of energy for the whole day. Healthy people, so that there is no harm from the arrows of garlic, should not be abused, as this can lead to distraction of attention.
You should be careful with this product with the following contraindications:
- Epilepsy … Having in their composition biologically active components, these arrows can cause a new attack. Especially they are not recommended to be consumed before leaving home.
- Diet … Those who want to lose weight will be upset, since appetite is roaming from this part of the plant. This is due primarily to its ability to increase acidity and speed up metabolism.
- Pregnancy … In this case, the product can cause anxiety in the baby and provoke allergies in the mother, the risk of which in an "interesting" position is significantly increased. It is said to even induce premature labor.
- Some diseases of the gastrointestinal tract … The product will be harmful to people with colitis, gastritis, biliary dyskinesia, stomach and duodenal ulcers. But in the stage of remission, a small amount of it can still be included in the diet.
How to eat garlic arrows
They are used mainly in salads, first and second courses, sauces, masses for sandwiches. The product is easily combined with beets, spinach, zucchini, meat, eggs, cheese. It is used both raw and pickled. Harvesting the green part for the winter, soaking it in a barrel or preserving it in jars is very popular.
Korean recipes for making plant stems that have begun to shoot are quite common. They add piquancy and pungent flavor to dishes. Before eating, they are cut and soaked for a few minutes or hours to eliminate the pungent taste. In Asian cuisine, this ingredient is used as an independent side dish, frying in a wok and seasoning with sesame oil. In Europe, garlic arrows are combined with vegetable oils, lemon juice, various spices and all kinds of sauces. Often they are dried here and then added to soups. Many also freeze the product for the winter, using it further in its pure form as a seasoning for main courses. Before you start preparing the garlic arrows, you need to remove the shell of the boxes located on top and remove the seeds inside. Otherwise, they will taste bitter and appear harsh.
How to cook garlic arrows
First, they need to be collected in late June or early July, washed well and dried. Then the stems are laid out on cling film and taken out in the sun every day for 5-6 hours during the week. At the end of this period, they should turn slightly yellow, lose their pungent odor and become a little crispy. Then they are collected in a plastic bag, hung from the wall in a room with low humidity and stored here.
Another way of cooking is to pickle the arrows. To do this, fry them (300 g) and mix with a solution made from table vinegar (1 cup), water (200 ml), sugar (1.5 tablespoons) and salt (3 tablespoons). Sprinkle this mixture with cinnamon (3 g), black pepper to taste and bay leaves (3 pcs.), Then simmer for 10 minutes over low heat. Then put it in a jar, cover with a lid and send it to the refrigerator for three days. If you close the garlic arrow salad for the winter, sterilize the container and roll it up.
An excellent ingredient for salads would be pickled garlic arrows or Korean ones. Cut them into pieces 3-4 cm long, rinse with warm water and fry in vegetable oil. After that, pass the onion cut into half rings (1 pc.). Then add salt (0.5 tsp), black pepper (on the tip of a knife), sugar (3 pinches) and garlic pulp (3 cloves) to boiling water (30 ml). Pour the mixture in a pan with the resulting solution and simmer it over low heat for about 10 minutes. Before turning off the stove, add one medium-sized chopped carrot, coriander and oregano to taste.
Garlic Arrow Recipes
With this ingredient, you can prepare various first and second courses, side dishes, snacks. It is ideal for canning and hot, savory sauces. It can be used raw, fried or pickled. But it is not recommended to cook garlic arrows for a long time (more than 20 minutes), as they become less tasty and not so useful.
Among all the recipes with them, it is worth dwelling in more detail on the following:
- Chinese pork garnish … Rinse with warm water, dry and fry the arrows (200 g) without vegetable oil. Then cut off the top tails with a bitter taste and chop them into pieces that are 2 to 3 cm long. Next, put them in boiling salted water and keep on low heat for up to 2 minutes. Place this ingredient on ice to avoid discoloration. To make Chinese-style garlic arrows, chop the meat (300 g), cut into strips and place in the egg mixture. To prepare it, combine one egg, vegetable oil (2 tablespoons) and starch (1 tablespoon). After soaking the pork well in this mixture, send it to fry on low heat for 10 minutes along with the main ingredient. 5 minutes before removing the garlic and meat arrows from the stove, add boiled water (30 ml) and steam the dish under the lid for the remaining time.
- Salad … Pour boiling water over the main ingredient (150 g) and refrigerate. Then peel and cut into strips the carrots (1 pc.), Onions (1 pc.) And garlic (2 wedges). Put all this together and blanch for 2-3 minutes, then fry, cover with oil and soy sauce (1 tablespoon each), salt and pepper to taste.
- Sauce … To prepare it, wash and grind the greens - arrows (100 g) and basil (50 g) in a blender, pouring this mixture with olive oil, which you need no more than half a glass. Next, grate hard cheese (100 g) on a fine grater, load it into the blender bowl and add walnuts (0.5 cups) there. Grind all this and mix with herbs. Ready garlic arrow sauce can be served with noodles, potatoes, rice.
- With Chiken … Chop the onion (1 pc.) And carrots (1 pc.), Further frying these vegetables in oil. Then marinate the meat: to do this, pour it (500 g) with a mixture of lemon juice (2 tablespoons) and vegetable oil (4 tablespoons). Then sprinkle the chicken with black pepper and salt of your choice and fry in oil after an hour. After the crust begins to form, fill it with the prepared sauce and simmer 300 g of garlic shoots with chicken for 15 minutes.
- Soup … Fry the chopped white loaf (2-3 slices) without vegetable oil. Then do the same with the arrows themselves (80 g). Next, peel, chop and boil the potatoes. When it's almost completely cooked, add all the other ingredients, including grated cheese (100g), salt, black pepper, thyme, and basil to taste. Grind all this with a blender until a homogeneous gruel, and pour sour cream on top.
- Stew … Fry potatoes (150 g), diced, eggplants (1 pc.) In the form of circles, carrots (1 pc.), Chopped on a grater, and chopped garlic arrows, pre-washed and dried (100 g). Pour the resulting mixture with water (100 ml) with the addition of tomato (1 tablespoon), black pepper, salt, thyme to taste and simmer under the lid for 20 minutes.
If you do not know how to eat garlic arrows, just pickle them according to the recipe indicated in the article.
Interesting facts about arrows of garlic
Garlic arrow dishes belong to Chinese cuisine. This is one of the most common "Korean" salads on the market. In the winter season, it is considered a real delicacy, since it is simply impossible to find green shoots in their raw form. This is due to the fact that they quickly deteriorate in the garden. The timing of their collection varies from 1 to 2 weeks, they usually fall in late June - early July.
Often, garlic arrows are called wild garlic (Bear onion), which is completely wrong, since they are shoots of a plant belonging to the "Sowing onion" species. By the way, it is the latter that closes on an industrial scale and is so often visible on the shelves in stores.
Not every garlic is shot, it can be done mainly in winter. Of the spring varieties, such formations in the form of bulbs appear only in "Gulliver". This usually occurs 2-3 months after seed germination. If the boxes that appear on the shoots will not be used in cooking, they are removed and left for planting next year.
2-3 weeks before their appearance, the stems begin to round, wriggle and harden, becoming like a green bean. At this time, they have a rich green color and a pungent smell.
Watch the video about garlic arrows:
Garlic arrows are among the cheapest ingredients in cooking. At the same time, you can cook a wide variety of dishes from them, which will become a real decoration of the table. You will not be lost with them either in summer or in winter, and they will certainly be appreciated by guests at the holiday, you just need to strictly follow all the recipes.
