Chemical composition and use of onion arrows. Recipes for their preparation, how they eat such an original ingredient. Whether it can be harmful to health and what exactly. Interesting information about the onion arrow. Important! The benefits of onion arrows will be apparent to hypotonic people looking to raise blood pressure.
Contraindications and harm of archers
The stems, which began to shoot, acquire a bitter taste and accumulate a large amount of biologically active substances that irritate the walls of the stomach and intestines. That is why they cannot be eaten in large quantities even by healthy people, especially raw. It has been proven that they increase the level of acidity in the stomach and thereby cause nausea, heartburn, sharp pain in the navel.
A contraindication to the use of onion arrows is primarily asthma, which they can cause an attack. Since this part of the plant increases blood pressure, it is worth excluding it in case of hypertension. Those who suffer from colitis, gastritis, stomach and duodenal ulcers, including those in remission, must also be careful.
In order not to harm yourself with onion arrows and not cause allergies, it is not recommended to give them to pregnant women, nursing mothers and children.
How to eat onion arrows
The upper part is cut off after the signs of shooting on the shoots appear, while the roots can be left in the ground to re-form the tops. Then they are separated from the inflorescences, which are practically not used in cooking.
Arrows are used in combination with other ingredients - tomatoes, cucumbers, peppers, potatoes, eggs, cheese. It is an excellent product for making sandwiches, salads, side dishes. It is difficult to eat in raw pure form due to the bitter taste of the arrow of onions and other types of it, but they can be seasoned with vegetable oil and salt. True, you can't eat a lot of such a salad, it can then swell up your stomach and even form constipation. But it opens up perfectly in fried pies in a pan and in combination with baked potatoes. The shoots on which the inflorescences have appeared can be used for conservation and marinades. Often they simply decorate various dishes and cuts. It is also possible to add them to the first courses to give the latter an original aroma.
Onion Arrow Recipes
This ingredient has a rather specific taste and often serves as an addition to various dishes rather than their main component. It tolerates sautéing, stewing, blanching, salting, pickling well, and even retains its unusual taste after canning. In order to keep the maximum amount of useful substances in it, it is not recommended to subject it to heat treatment for more than 10-20 minutes. Choosing certain recipes with onion arrows, you can take note of the following:
- Fried eggs … Wash right with the inflorescences, dry, cut the arrows (7 tablespoons) and fry in butter (50 ml). Next, break the eggs (3 pcs.), Salt and pepper, dilute with milk (3 tbsp. L.) And pour into a frying pan to the herbs. Rub one cream cheese on top, then stir the mixture and fry it for 2-3 minutes over low heat. The finished dish can be served as a side dish for mashed potatoes, noodles, any porridge.
- Stewed with sour cream … Wash the onion arrows (5 medium bunches), let the water drain and chop them into smaller pieces like a salad. Put 50 g of butter in a deep skillet with thick walls, melt it and put the herbs here. Pass it for 2-3 minutes and cover with thick sour cream (3 tablespoons). To emphasize the unusual taste, 2 tsp can be poured into the mixture.lemon juice. Then simmer it over low heat, covered for about 10 minutes. Such an appetizer can be safely put, for example, on a loaf greased with butter.
- Spaghetti … They should be from durum wheat, boil them (300 g) in salted water, then season with sauce. To prepare it, cut well-washed onion arrows (40 g), bell pepper (half of 1 pc.), Raw mushrooms (120 g). Then beat all this with a blender, salt and pepper to taste, add a pinch of basil and cinnamon. Pour the sauce of your choice over the spaghetti before serving.
- Pickled onion arrows … To prepare this dish, wash and dry while still raw (500 g). Next, grind this ingredient and pure dill (100 g). Combine them and add allspice (3 peas), salt (60 g), vinegar (40 ml), boiled water (500 ml), in which you need to dissolve sugar (4th part of a glass) in advance. Keep this mixture on low heat for 10 minutes, if during this time the volume of the liquid does not halve, wait a little more. After that, sterilize the jars, fill them to the top with the mixture and roll up. Then don't forget to dip the canning into the basement.
- Caviar … To prepare it, you first of all need garlic and onion arrows in equal quantities (500 g each). Wash, chop and fry until dark. Then pour the boiled tomato (200 ml) or boiling water diluted with tomato paste (50 ml per 150 ml of water) to them. Next, add chopped dill (20 g), salt, black pepper, oregano and vegetable oil to taste. Leave this mixture covered over low heat for 10-15 minutes.
- Salad … Fry the diced homemade ham (200 g) in a skillet in butter. Next, boil two eggs, peel them and crush with a fork. Now grind the arrows (20 g) and processed cheese (1 pc.) On a grater. Combine all this in order in the specified sequence. Pour the resulting salad on top with not very salty mayonnaise.
Attention! To reduce the bitterness of onion arrows, you can pour boiling water over them before cooking and hold them in water for 2-3 minutes. By the way, after freezing and thawing, a slightly unpleasant taste also disappears.
Interesting facts about arrows
Not all onions form flower stalks, usually this is due to poor-quality soil, lack of moisture, poor sorting of heads for planting or sowing seeds too early (nigella), as well as premature planting of bulbs in open ground. This applies to those who are in a hurry to do so until mid-May, while the earth has not warmed up to + 12 ° C.
Onion arrows are much less common in cooking than garlic arrows. This is due to both their less bright taste and the rarity of inflorescences on the stems. With proper care of greens, this may not happen at all for the entire season.
The stems, which have begun to shoot, are tasty only fresh. It is not necessary to keep them in the refrigerator for more than 2-3 days before use, as they let juice in, become unpleasantly bitter and less juicy. It is also important to cut them off when they are still young, since during the growing season of the plant they acquire an unappetizing appearance and have high rigidity.
The inflorescences that form on the stems contain seeds that can be used to seed the next year or to grow nigella, a common green onion in the form of feathers. Watch the video about bow arrows:
Since onion arrows are eaten differently in each country, there is no single secret to their successful preparation. Here you can experiment as long as you like, the main thing is to remember that they do not like prolonged heat treatment. Overall, it is a fairly hassle-free cooking ingredient that is inexpensive and readily available.
