What can be prepared from onion arrows recipes. What to do with garlic arrows: recipes

Fried onion shoots recipe

Another great recipe to try. Trim the arrows immediately after they appear. It has long been proven that they directly harm the bulb itself, drawing out all the valuable juices from it. Now cut the shooter into small pieces, 3-4 centimeters long. Do not skimp on green onions under any circumstances. Initially, you may feel like you've done a lot. But after you put everything in the pan, you will understand that this is not so. Pour in more sunflower oil, close the lid and turn on low heat. Let the onion steam a little.

All moisture should come out of the onion. As soon as you see that it has turned slightly yellow, simply remove the lid and turn on high heat for about 15 minutes. This is necessary so that all the water that comes out evaporates. Don't forget to stir everything from time to time.

Now add sour cream, salt and other spices to taste. Red pepper works well. But this is for thrill-seekers.

After all the water has evaporated, you will see that there really isn't that much onion left. In any case, you have before you a complete dish that does not need any side dishes; it can be laid out on plates. Serving these onions with meat or fresh vegetables is perfect.

From green onions

From green onions, such as leeks, you can make soups that are incomparable in taste.

Leek soup

Ingredients:

Onion stems - leeks - 400g.
Potatoes – 500g.
Butter - a couple of tablespoons
Eggs – 3 pcs.
Kefir – 0.5 l.
Salt, black peppercorns
Sausages – 200g.
Hard cheese – 100g.
Water – 2l.
Toast

Making leek soup:

Boil the eggs until hard-boiled.
Peel the leek, wash it and chop it finely.
We put the water on the fire, as soon as it boils, salt it and put our chopped onions into it.
Boil the onion for about 7 minutes.
At this point, peel the potatoes and cut them into cubes. We throw it to the bow.
Add pepper to the water. We also throw chopped sausages into it.
After the potatoes are cooked, add a couple of pieces of butter to the pan.
Remove the soup base from the heat. Add chopped boiled eggs to it.
Quickly pour kefir into the soup.
The soup should be eaten warm. Pour it into a plate and sprinkle grated cheese on top.

Cooking process

Cut the arrows into pieces about 7 centimeters long. Now add everything to a frying pan with vegetable oil, add a little water. Simmer until the onion acquires an appropriate yellowish tint. Crush the cloves with a crush and add them to the pan along with the paprika while cooking. About a couple of minutes before turning off the gas, carefully pour in the tomato paste. That's all, the dish is ready to serve. Stir everything several times during cooking. Must be served hot. This is the only way you can appreciate all the taste characteristics of the dish. Bon appetit!

When a head of garlic ripens, green arrows form at the top of the stem. Many gardeners simply throw them away, but you can find more useful uses and use them in cooking. Young garlic arrows are rich in vitamins and minerals, have a pleasant mild taste and piquant aroma. They are good as a side dish, seasoning for meat, sandwich spread, addition to salads or omelettes. You can cook them fresh or prepare them for the winter to please your family with a delicious green treat on cold days. How to cook garlic arrows - choose a cooking recipe to suit your taste:

What are the benefits of green garlic arrows?

Unlike garlic cloves, which are usually used in the kitchen, fresh arrows have a softer, more delicate taste and a light, muted aroma. In addition, they contain a huge amount of fiber, which normalizes the digestion process and promotes weight loss. Garlic shoots reduce bad cholesterol, strengthen the immune system and have antibacterial properties.

Pickled garlic arrows, preparation for the winter

Products: garlic arrows - 1 kg; water - 1200 ml; salt - 70 gr.; sugar - 60 gr.; table vinegar 9% - 125 ml.

1. To prepare the marinade, boil water and add the remaining ingredients. 2. Wash the arrows and cut into pieces 4-5 cm in length, place tightly in two 500 ml jars, and then fill the container with hot marinade. 3. Pour enough water into a large saucepan to cover the jars 3/4 of the way up, wait until it boils, place the jars of garlic in boiling water and sterilize for 5 minutes. Then close with screw caps, cool and store. According to reviews from those who prepared this treat, it perfectly preserves its taste.

Green garlic paste

Another good preparation for the winter is garlic paste. It can be used as a spread on sandwiches, seasoning for soups, meat dishes and aromatic gravies. Products: garlic arrows - 850 gr.; salt - 10 g; refined vegetable oil - 85 ml.

Wash the garlic, dry it and chop it if necessary. After this, grind in a meat grinder, add salt, pour in oil, place in small jars, seal tightly and store in the cold for up to 6 months. Green garlic contains a significant amount of antibacterial substances, so the paste prepared according to this recipe does not require sterilization and is perfectly stored until spring.

Garlic arrows stewed in tomato sauce

The taste of fried garlic shoots is very similar to chanterelles with spicy seasoning, but is prepared exclusively from green garlic shoots. Required products: arrows - 0.6 kg; tomato - 1 pc. medium size; salt - 5 g; vegetable oil - 45 ml.

Wash the arrows, dry them from excess moisture and cut them. Heat the oil in a large frying pan, add the sprouts and fry until browned on all sides, stirring occasionally. Cut the tomato into quarters, remove the juice and seeds, then grate and remove the skin. Pour the tomato mass into the frying pan with the garlic arrows, stir, cover with a lid and simmer for 5-7 minutes. Can be served as a salad or side dish; it will be delicious both hot and cold.

Pumpkin cream soup with garlic arrows

Pumpkin puree soup has a pleasant velvety, creamy texture and a beautiful orange color. Pumpkin in combination with green garlic shoots helps normalize the digestion process, removes toxins from the body and improves immunity. Necessary products: pumpkin pulp - 1 kg; garlic arrows - 250 gr.; leek - 1 white stalk; vegetable oil - 25 ml; chicken or vegetable broth - 1.35 l; soy sauce - 20 ml; dry thyme - 1 tsp.

Omelette with garlic arrows

Egg dishes are rich in protein, and garlic arrows make the treat even healthier and add an interesting, rich taste. In summer you can cook from fresh products, and in winter from pickled or frozen. Necessary products: chicken eggs - 6 pcs.; garlic arrows - 100 gr.; milk or sour cream - 4 tbsp; grated hard cheese - 50 g; salt - 5 g; black pepper, optional.

Combine eggs with milk or sour cream, add grated cheese, salt, pepper and whisk until foam appears. Wash the garlic arrows, dry, finely chop and fry in oil until brown. Pour in the egg mixture, cover and fry over low heat for 3-4 minutes.

Meat stewed with garlic arrows

Green garlic goes well with pork and beef, adding a spicy note to the dish. You can use both fresh and pickled arrows. Necessary products: meat (beef, veal, pork) - 0.7 kg; arrows - 250 gr.; salt - 5 g; black pepper - 1/2 tsp, optional; onion - 220 gr.; tomato juice - 125 ml.

1. Cut the onion into cubes and fry in oil until light brown. 2. Cut the meat into flat pieces, beat and cut into long strips, as for beef stroganoff. Place in the pan with the onions, stir, cover and simmer for 20 minutes. Cut the garlic arrows into pieces 3-4 cm long, add them to the meat, pour in tomato juice and continue cooking for another 10-12 minutes, stirring occasionally. When the arrows become soft, the treat is ready.

Fried garlic arrows

This is the simplest recipe for preparing green arrows: all you need to do is wash the arrows, dry thoroughly, cut into pieces 5 cm long, and then fry in oil until golden brown. If the shoots are already fried, but still a bit tough, pour a few tablespoons of water into the pan, cover with a lid and simmer for a couple of minutes. Only the most tender, young shoots are suitable for this recipe, then the taste of the finished dish will have an interesting note, similar to mushrooms. Necessary products: arrows - 400 gr.; vegetable oil for frying; salt.

Fried arrows are good as a side dish or a warm salad for meat dishes, and when cooled they are suitable as an original snack.

Spicy sandwich mixture with garlic arrows

Necessary products: arrows - 400 gr.;
lard - 500 gr.; salt - 5 g; red pepper. Garlic shoots, frozen for the winter
To get a pure taste without any additives, garlic shoots can be frozen rather than pickled. Cut the greens into small pieces, place in plastic bags, seal tightly and place in the freezer. In this form, garlic can be stored until spring. When you decide to use the product and prepare one of the dishes, take out the required portion of frozen shoots and cook without defrosting.

How and what to cook from garlic arrows - recipes for delicious dishes

At the beginning of summer, winter garlic produces tall flower stalks - garlic shoots, which must be broken off. But what to do with them next is up to everyone to decide for themselves. Some people consider them a useless product, while others are happy to prepare seasonal delicacies from garlic arrows. Very often arrows are thrown away for the simple reason that they do not know how to find a use for them. We heard something, read something somewhere, and maybe even tried it at a party, but the recipe was forgotten over time. Don’t rush to throw away the arrows; you can use them to prepare many healthy and tasty dishes. We offer you a selection of interesting recipes in which garlic arrows will be the main or additional ingredient.

Pickled onion

Pickling is one of the best ways to preserve the nutrients in this vegetable. This preparation allows you to preserve not only useful qualities, but also has an interesting taste. When marinated, it can be added to a variety of dishes without wasting time on preliminary preparation.

Did you know? Most microorganisms die in a 2% vinegar solution.

Three colors

Pickled onions can decorate any dish, especially if they are prepared for the winter in a non-standard way. The “Three Colors” recipe is very simple and does not require much time.

For this recipe we will need:

1 kg of onion;
1 liter of water;
100-150 g beets;
a little turmeric;
1 tablespoon salt;
1 tablespoon sugar;
half a glass of 9% vinegar;
2 tablespoons sunflower oil.

Cooking technology:

Scald small onions with boiling water and cut into rings or half rings.
To prepare the marinade, add salt, sugar and vinegar, and a small amount of sunflower oil to cold water.
Place the mixture in the first jar and fill it with the prepared marinade.
Add the beets cut into pieces into the second jar, then pour in the marinade.
In the third jar, sprinkle onion rings with turmeric and fill with marinade.

Find out in what ways you can prepare and preserve green onions, green garlic, and garlic heads for the winter.

The jars need to be refrigerated for several hours so that the product marinates well. This preparation can be used the very next day. If you close the jars with nylon lids, then pickled onions in rings and half rings will be preserved all winter.

Rings

Recipe:

Rinse and sterilize jars thoroughly.
Selected onions are peeled, washed in cold water and cut into rings.
After placing the chopped onions in jars, pour boiling water and let it brew for 5-10 minutes.
After this, the water is drained, salt, sugar and spices are added to taste. For half a kilogram of onion add a tablespoon of sugar and salt. For flavor, add 1-2 cloves and a few black peppercorns. The resulting marinade is boiled for several minutes and again poured into jars.

It is better to store jars in a cool room or put them in the cellar for the winter. It is better to pickle onion rings at the end of summer or early autumn, before it is fresh and has not begun to deteriorate. This product is used in the preparation of both meat dishes and salads.

Whole heads

List of required products:

1 kg of onion;
1 pack of dry bay leaf;
a little black pepper;
a little clove;
a little red pepper and tarragon (optional);
1 tablespoon salt;
1 tablespoon sugar;
1 liter of water.

Cooking technology:

Small onions are cleaned, balanced in boiling water for 1-2 minutes, and filled with cold water.
Place 2-3 bay leaves, a little black pepper and cloves at the bottom of a liter sterilized jar. You can also throw in red pepper and tarragon.
Fill the jar with prepared onions, add half a glass of vinegar and warm marinade. To prepare the marinade, add a tablespoon of salt and sugar to a liter of water. The resulting mixture is boiled for several minutes and cooled to room temperature.
Closed jars should be refrigerated for a day.

We recommend reading about how to pickle mushrooms; how to cold pickle green tomatoes for the winter, ferment green tomatoes in a barrel and prepare a salad with tomatoes for the winter; how to ferment cabbage.

Recipes for dishes made from garlic arrows

Omelette with garlic arrows

There are no proportions in the recipe. The omelette mixture is prepared in the same way as for a regular omelette - eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the noses), fried in vegetable oil until the color changes and becomes soft (the color becomes dark green). If desired, you can sprinkle them with pepper. The finished garlic arrows are poured with the omelette mixture, a small fire is turned on and the omelette is brought to readiness under the lid. You can do it in different ways, for example, fry the arrows together with carrots or in a tomato.

Stewed garlic arrows

In addition to the garlic arrows themselves, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe; when they become soft, add salt to taste and pour in tomato juice. Turn the heat on low and simmer with the lid on until done. The finished arrows taste very much like spicy mushrooms.

Fried garlic arrows

Again, a recipe without proportions - everything is very simple in it. Wash the arrows, cut off the seed part, cut into small pieces. Place in heated vegetable oil and immediately add some salt. The arrows will release juice in which they will stew. When the juice has evaporated and the arrows become soft, you can increase the heat and fry the arrows until tender. This takes about ten minutes, no more. Can be served as a side dish for meat and fish.

Chicken liver with garlic arrows

Ingredients:

700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.

We cut the onion and bell pepper into half rings, the garlic arrows into small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Add some salt and place the bell pepper in the frying pan. After a couple of minutes, add the chicken liver to the vegetables (it can be cut into pieces), add salt and pepper to taste, and fry over medium heat until tender. The readiness of the liver can be determined by the juice flowing out - it should be transparent. If desired, at the end of cooking you can season the dish with sour cream - it will be even tastier. Don't forget that chicken liver cooks very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If you overcook the liver, it will turn out dry and tough.

Garlic arrows with pork ribs

Ingredients:

600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.

Cut the ribs into portions, add salt and sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour in a glass of water, cover with a lid, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.

Korean garlic salad

Ingredients:

3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrots, salt or soy sauce, vegetable oil, several bay leaves.

Finely break the bay leaves. Cut the garlic arrows into pieces 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, bay leaf, seasoning for Korean carrots, and pour in vinegar. Salt or add soy sauce. Be sure to taste so as not to oversalt! Warm up the salad, turn the heat to low and wait until the sauce thickens. Cool, add garlic, passed through a garlic press. The salad needs to sit, so make it ahead of time. It goes perfectly with new potatoes and meat, and it will also be good as an appetizer.

Don't wait for the garlic arrows to harden

- in this form they are no longer suitable for food. They will give off the aroma, but the taste will be fibrous and tough. The best time to pick is when they are medium thick, dark green in color with a thin skin. After cutting, they can lie for no more than a week - then the arrows turn yellow and become rough.

Contents of the article: Onion arrows are the inflorescences of a vegetable plant of the Allium species, which also includes the feather itself on which they appeared. This part of the greenery is a straight or slightly twisted stem, at the end of which there is a small white box or umbrella. Their diameter usually does not exceed 1 cm, they have the elongated shape of a small onion. Hidden inside are seeds intended for propagation of this crop. The feathers on which they grow become stiffer and darker by this time. They are characterized by a length of 25-50 cm, but some specimens can reach 1.5 m. Almost all types of onions are shot - batun, onion, lizun, chives, leeks, shallots. No one provides for this specifically for cooking, but if they appear, the shoots are cut off and various salads, soups, and baked goods are prepared from them.

Dessert

Ingredients:

Crimean onion (purple) – 2 pcs.
Cane sugar – 3 tbsp.
Liquid honey – 1 tbsp.
Sugar – 2 tbsp.
Crackers – 100g.
Protein – 2 pcs.
Butter – 50g.
Vinegar – 1 tbsp.

Preparing dessert:

Chop the onion thoroughly. We fry it in oil with the gradual addition of cane sugar.
Beat the egg whites with a mixer, continuing to beat, adding sugar a little at a time.
Pour vinegar into the whites and mix.
Place the crackers on a greased baking sheet.
Place fried onions on crackers. Top it with whipped whites.
Bake for ten minutes at 160 degrees.
Drizzle with honey and be amazed at the amazing taste of the dessert.

Composition and calorie content of onion arrows

The calorie content of onions (green tops) per 100 g is 20 kcal, of which:

Proteins - 1.3 g;
Fats - 0.1 g;
Carbohydrates - 3.2 g;
Organic acids - 0.2 g;
Dietary fiber - 1.2 g;
Water - 93 g;
Ash - 1 g.

Vitamins per 100 g:

A, RE - 333 mcg;
Beta-carotene - 2 mg;
B1, thiamine - 0.02 mg;
B2, riboflavin - 0.1 mg;
B4, choline - 4.6 mg;
B5, pantothenic acid - 0.13 mg;
B6, pyridoxine - 0.15 mg;
B9, folate - 18 mcg;
C, ascorbic acid - 30 mg;
E, alpha-tocopherol, TE - 1 mg;
H, biotin - 0.9 mcg;
K, phylloquinone - 166.9 mcg;
RR, NE - 0.5 mg;
Niacin - 0.3 mg.

Macroelements per 100 g:

Potassium, K - 259 mg;
Calcium, Ca - 100 mg;
Magnesium, Mg - 18 mg;
Sodium, Na - 10 mg;
Sulfur, S - 24 mg;
Phosphorus, P - 26 mg;
Chlorine, Cl - 58 mg.

Microelements per 100 g:

Aluminum, Al - 455 μg;
Iron, Fe - 1 mg;
Cobalt, Co - 7 μg;
Manganese, Mn - 0.129 mg;
Copper, Cu - 90 μg;
Molybdenum, Mo - 20 μg;
Selenium, Se - 0.5 μg;
Chromium, Cr - 4 μg;
Zinc, Zn - 0.45 mg.

Useful properties of bow arrows

The stems of the plant that produced the arrows are a very strong antiscorbutic, antibacterial, and antihistamine agent.
They have found application in cooking to improve both mental and physical well-being. They are recommended for use by all those who want to look young and beautiful, since such greens are an excellent absorbent. Onion arrows have the following beneficial properties:

Cleansing
. Flowering stems are indispensable for intoxication of the body; they remove radionuclides, heavy metal salts, and toxins that enter the bloodstream as a result of consuming low-quality food. With their help, all the sand comes out of the kidneys, and the intestines get rid of the remains of feces, which can settle on the walls for years.
Normalizing
. Here it is worth talking about improving blood circulation, restoring lymph flow and bile production. As a result, manifestations of biliary dyskinesia disappear, the course of various diseases of the ENT organs (pharyngitis, laryngitis, tonsillitis) is alleviated, and the risk of heart problems in the form of arrhythmia, angina pectoris, and ischemia is reduced.
Hematopoietic
. The product promotes the formation of red blood cells in the bone marrow, protects platelets and leukocytes from destruction, and also activates the restoration of already dead cells. Thanks to this, numerous blood diseases are prevented - hemolytic, sideroblastic and deficiency anemias, hemorrhagic diathesis, thrombocytopathy.
Strengthening
. These properties make tooth enamel stronger, which reduces the likelihood of caries and possible removal of molars. In rheumatology, they manifest themselves in reliable prevention of arthritis, arthrosis, and age-related degenerative changes in the joints. In cosmetology, onion arrows are known as an effective means of strengthening the nail plate, allowing you to create a beautiful manicure. Such beneficial properties are associated with the presence of calcium in the stems.
Protective
. Fresh tops that have sprung arrows prevent adults and children from getting the flu, sore throat, measles and other airborne diseases. This is especially important during outbreaks, for example in winter.
Activating
. Green onions speed up metabolism, which has a beneficial effect on body weight and skin condition. They give cheerfulness and good mood, improve the functioning of the nervous system, and help eliminate depression. Thanks to them, the heart begins to pump blood faster, which reduces the risks of developing heart failure, coronary disease and other cardiac pathologies. It is also important that with their help vision disorders are prevented, and in some cases it even becomes better.
Anti-aging
. The product inhibits the aging of the body, removes carcinogens and other dangerous substances from it. This is also facilitated by the fact that it activates cell restoration and protects them from attacks by viruses, bacteria, and toxins.

Important! The benefits of onion arrows will be obvious for hypotensive patients who want to increase blood pressure.

Contraindications and harm to bow arrows

Stems that have begun to bolt 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 should not 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, and sharp pain in the navel area. A contraindication to the use of onion arrows is primarily asthma, an attack of which they can cause. Since this part of the plant increases blood pressure, it should be excluded if you have hypertension. Those who suffer from colitis, gastritis, stomach and duodenal ulcers, including those in remission, also need to be careful.

To avoid harming yourself with onion arrows and causing allergies, it is not recommended to give them to pregnant, nursing mothers and children.

Simple secrets of marinating

It’s hard to imagine cooking without onions. But few people like to eat it raw. It goes well with salted fish or homemade shawarma. The vegetable is wonderful as an ingredient for a salad or sandwich.

Its benefits lie in its antibacterial properties and rich vitamin composition. But the pungent smell and pungency of taste are an obstacle to consumption for many.

Pickling red onions solves these problems. The taste becomes softer and the smell disappears. And at the same time it fully retains its beneficial properties.

This vegetable is very easy to prepare. Red onion is best suited for this. Its taste is milder compared to other types. There is almost no characteristic bitterness in it.

The beautiful purple-pink color of the pulp will decorate any dish. As a marinade you can use:

table or apple cider vinegar;
lemon juice;
mustard or wine.

Before marinating you need:

Select dry red onions without damage.
Remove the husks and rinse the vegetable well.
Cut them into thin half rings or rings.

How to eat onions

The upper part is cut off after signs of bolting appear on the shoots, while the roots can be left in the ground to re-form tops.
Next, 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. This is an excellent product for making sandwiches, salads, and side dishes.

Due to the bitter taste of onions and other types of onions, they are difficult to eat in their raw form, but they can be seasoned with vegetable oil and salt. True, you can’t eat a lot of this salad; it can cause your stomach to swell and even cause constipation. But it reveals itself perfectly in pan-fried pies and in combination with baked potatoes.

The shoots on which inflorescences appear can be used for preservation and marinades. Often they simply decorate various dishes and cuts. It is also possible to add them to first courses to give the latter an original flavor.

Acute treatment

Bell peppers for the winter (the spicy version of the recipe is an excellent appetizer and can be combined as an additive with any side dishes) is prepared with the addition of chili, garlic, onions and other ingredients. You will need almost all the components that a good adjika cannot do without.

Ingredients

To prepare the seaming you need:

jars with a capacity of 1-1.5 liters;
Bell pepper;
hot pepper pods;
garlic;
onion;
salt and sugar;
seasonings (parsley, paprika, cloves, black peppercorns);
vinegar;
sunflower oil;
water;
tomato juice.

If you have horseradish, you can add it to the roll.

Step-by-step cooking process

Perform the following steps sequentially:

Prepare the jars (they need to be washed and sterilized along with the lids).
Wash the peppers and other ingredients, and also remove seeds and skins.
Herbs, garlic and onions, and spices are placed at the bottom of the jars.
The pepper is cut into long strips and placed vertically in the jar, but not very tightly.
Hot capsicums are placed in jars without cutting (1 large pepper is enough for 1 jar).
Fill the jar with hot water and blanch for 10-15 minutes.
Add oil (2 tbsp), sugar (0.5 cup per 1 l) and salt to tomato juice, boil over low heat (tomato juice can be replaced with water, but in this case vinegar is added to the marinade).
Hot juice is poured into jars, rolled up and covered with warm clothing. After about 12 hours, the cans should be turned over with their lids down (it helps to check how well the twisting was done and whether the seaming key has failed).

To protect the jar from swelling, the pepper can be pre-boiled in boiling water. This will take up to 5 minutes.

Recipes for dishes with onions

This ingredient has a rather specific taste and most often serves as an addition to various dishes rather than as their main component.
It tolerates sautéing, stewing, blanching, salting, pickling well, and even retains its unusual taste after preservation in jars. In order for the maximum amount of useful substances to remain in it, it is not recommended to heat it for more than 10-20 minutes. When choosing certain recipes with onion arrows, you can take note of the following:

Fried eggs
. Wash the inflorescences directly, dry them, cut the arrows (7 tbsp) and fry in butter (50 ml). Next, break the eggs (3 pcs.), salt, pepper, dilute with milk (3 tbsp.) and pour into the frying pan with the greens. Grate one processed 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, or any porridge.
Stewed with sour cream
. Wash the onion arrows (5 medium bunches), let the water drain and cut them smaller, like for a salad. Place 50 g of butter in a deep frying pan with thick walls, melt it and place the greens here. Sauté it for 2-3 minutes and pour in thick sour cream (3 tbsp). To emphasize the unusual taste, you can pour 2 tsp into the mixture. lemon juice. After this, simmer it over low heat under the lid for about 10 minutes. This snack can be safely placed, for example, on a loaf greased with butter.
Spaghetti
. They should be made from durum wheat, boil them (300 g) in salted water, then season with sauce. To prepare it, chop well-washed onion arrows (40 g), bell peppers (half 1 pc.), raw champignons (120 g). Next, beat it all with a blender, add salt and pepper to taste, add a pinch of basil and cinnamon. Before serving the spaghetti, top it with the sauce you made as you wish.
Pickled onion arrows
. To prepare this dish, wash and dry them while still raw (500 g). Next, chop 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 sugar must be dissolved in advance (4th part of a glass). Keep this mixture on low heat for 10 minutes; if during this time the volume of liquid does not decrease by half, wait a little longer. After this, sterilize the jars, fill them to the top with the mixture and roll them up. Then don't forget to put the preserved food in the basement.
Caviar
. To prepare it, you will first need garlic and onion arrows in equal quantities (500 g each). Wash, chop and fry them until darkened. Then pour in pre-boiled tomato (200 ml) or boiling water diluted with tomato paste (50 ml per 150 ml of water). Next, add chopped dill (20 g), salt, ground black pepper, oregano and vegetable oil to taste. Leave this mixture covered over low heat for 10-15 minutes.
Salad
. Fry homemade ham (200 g), cut into cubes, in butter in a frying pan. Next, boil two eggs, peel them and crush them with a fork. Now grind the arrows (20 g) and processed cheese (1 piece) on a grater. Connect all this one by one in the specified sequence. Top the resulting salad with not very salty mayonnaise.

Attention! To reduce the bitterness of onion arrows, you can pour boiling water over them before cooking and keep them in water for 2-3 minutes. By the way, after freezing and thawing, the slightly unpleasant taste also goes away.

Not all onions produce flower stalks; this usually occurs due to poor-quality soil, lack of moisture, poor sorting of heads for planting or too early sowing of seeds (nigella), as well as premature planting of bulbs in open ground. This applies to those who are in a hurry to do this before mid-May, before the earth warms up to +12°C.

Onion arrows are much less common in cooking than garlic arrows. This is due both to their less bright taste and to the rarity of the formation of inflorescences on the stems. With proper care of the greens, this may not happen at all for the entire season.

Stems that have begun to shoot are tasty only fresh. You should not keep them in the refrigerator for more than 2-3 days before using them, as they release juice and become unpleasantly bitter and less juicy. It is also important to pick them while they are still young, since during the growing season of the plant they become unappetizing and have high rigidity.

The inflorescences that form on the stems contain seeds that can be used to produce seedlings for the following year or to grow nigella, a common feather-shaped green onion.

Watch the video about bow arrows:

Since onions 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 long-term heat treatment. Overall, this is a fairly hassle-free cooking ingredient that is inexpensive and accessible.

Never throw away young garlic shoots, but try to make something tasty. And before their season ends, I want to tell you how to cook garlic arrows, I give simple recipes for every taste: with sour cream, lard, fried, with eggs, cottage cheese and soy sauce.

I told you about garlic, and separately. The topic interests me, and I have been collecting recipes for a long time.

In addition to its beneficial properties, garlic has a significant drawback - an unpleasant odor after consumption. This, I think, stops many from eating this wonderful vegetable. That’s why we avoid us especially, women. In cooked dishes you will receive, but will avoid, an aroma that scares off your interlocutors.

Onions for the winter/Procurements

Crimean purple (red) onions are good for everyone, but it is quite difficult to preserve them for a long time. Preparing onions for the winter helps out - a recipe for pickling onions in vinegar without sterilization - the recipe is very simple, and the result is an excellent product. Pickled onions can be added to salads, used as an appetizer, as a side dish for barbecue, and as an addition to many dishes.

Preparation:

When we cut an onion, a certain substance is released. Its vapors, entering the lacrimal glands, dissolve in water and form minute amounts of sulfuric acid. But even this small amount is enough for a burning sensation to begin, leading to a stream of tears.

Why is the bow so unfriendly? Experts believe that this is a natural defense mechanism against all kinds of pests. As soon as they bite the skin, a chemical weapon will go off. This is why we see wormy onions in our dacha much less often than wormy apples.

Is it possible not to shed tears while cooking dinner? There are several simple techniques. First, put the bulbs in the refrigerator in advance. When cooled, the rate of all chemical reactions slows down. But you will still cry, although not as much. Secondly, you can cut the onion under a small stream of water or rinse the knife with water more often. It’s easier for chemists - they have laboratory glasses that tightly cover their eyes.

They also say that whoever cuts onions often, the tearful effect gradually decreases because the eyes get used to it. In any case, experienced chefs really don’t suffer so much from onions. Perhaps because they use professional, very thin and sharp knives. The duller the knife, the more damage you will cause to the bow and the more tears you will shed. In addition, cooks cut onions very quickly, so the contact time with the lachrymator is greatly reduced. In a word - practice, cook more often to the delight of your family. “Chemistry and Life”, 2015, No. 2

bay leaf Bring to a boil, keep at boil for one minute and add vinegar.

How to cook garlic arrows

There are quite a few recipes for making arrows. But many housewives don’t know them, and do the simplest thing, simmer the arrows in a frying pan with oil, preferably olive oil.

It is truly amazingly delicious, the aroma spreads throughout the entire apartment, and the household follows the aroma. As a result, the whole family ends up in the kitchen. But try to diversify the menu using the recipes I suggested.

I told you how to correctly collect and select arrows for cooking. I’ll just repeat: you need to choose young ones that are just starting to bend into a loop, with buds that have not opened. Then they will be milky ripe, soft and tender - so they are suitable for eating.

Arrows with tomatoes

You will need: arrows, onions, tomatoes and salt. (If desired, you can add carrots to the dish). A little butter and vegetable oil for frying the arrows.

Preparation:

Finely chop and fry the onion in a mixture of oils.
While the onions are frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
First add the tomatoes to the onion, simmer for a few minutes and add the arrows. Add salt and stir. They will quickly change color and become soft. And then the dish can be considered ready.

Breaded onion rings in a frying pan

Frying breaded onion rings as a variation of this popular appetizer allows you to reduce the amount of fat and calories in it, because they are prepared without batter. The rings always turn out crispy and they are prepared simply and quickly. Men will appreciate your dish as an excellent addition to beer. For a company of four people, 8 large onions are enough. Fry in a frying pan in vegetable oil.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

Large onion – 2 pcs.
Egg – 1 pc.
Breadcrumbs – 150 gr.
Salt - to taste.
Ground red pepper - to taste.
Vegetable oil - for frying.

Cooking process:

Step 1. Peel the onion chosen for this dish and cut it into round pieces 5–7 mm thick with a sharp knife.

Step 2. Then use your hands to separate the onion pieces into individual rings. Set the small rings aside and leave only the large and approximately equal ones for frying.

Step 3. Beat the egg well with a whisk in a separate cup. Pour breadcrumbs into another cup, add salt and red pepper to your taste and stir. Place a frying pan with vegetable oil to heat up, pouring it 3 cm above the bottom. When the oil is hot, use a fork to dip the onion rings, one at a time, into the beaten egg.

Step 4: Then quickly coat in breadcrumbs and place them in the hot oil. There should only be one layer of onion on the pan at a time.

Step 5. Fry all the onion rings on both sides until nicely browned. First place them from the pan on a paper napkin to remove excess oil. Breaded onion rings are ready. You can serve it on a beautiful platter. Bon appetit!

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Garlic arrows with egg - recipes

With the addition of eggs, you can prepare two delicious and simple dishes from the arrows - omelet and stewed with tomatoes.

Omelette:

Chop and fry the garlic arrows in oil for a couple of minutes.
Then pour in the eggs, beaten with a little milk. Add salt to eggs.
Simmer the omelette until done.

Stewed with egg:

Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.

Preparation:

Cut and simmer the arrows in oil, adding a little water (literally a couple of spoons).
Add salt, add spices and finely chopped tomatoes. Simmer together for another five minutes.
Separately, while it is stewing, beat the eggs with a fork and pour into the pan. Stir and simmer again for a couple of minutes.

Onion rings like at Burger King

Burger King onion rings are onions fried in a crispy coating. They are prepared in two ways: whole onion rings are fried and onion dough is made. According to this recipe, we will prepare rings based on onion dough and bread them in batter and breadcrumbs. It is only important to quickly bread the frozen rings so that the dough does not have time to melt.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

Onions – 150 gr.
Breadcrumbs – 120 gr.
Salt – ½ tsp.
Flour – 115 gr.
Water – 130 ml.
Vegetable oil - for frying.

Cooking process:

Step 1. First of all, you need to prepare the amount of ingredients indicated in the recipe to prepare this dish.

Step 2. Peel the onion, cut into pieces and grind in a separate bowl using an immersion blender until pureed.

Step 3. Then add 50 grams of sifted flour to the onion puree, add a little salt and knead the dough with a whisk.

Step 4. Place the onion dough into a piping bag fitted with a round tip. Line a cutting board with a piece of baking paper. Place the dough on a board in the form of neat, identical rings and place them together with the board in the freezer for 2 hours.

Step 5. After this time, knead the batter from flour and cold water with added salt. Pour breadcrumbs into a separate bowl.

Step 6. For frying, heat a sufficient amount of vegetable oil in a deep bowl so that the onion rings float in it when frying. Take the onion rings out of the freezer in portions, quickly dip them first in the batter, then in the breadcrumbs and then immerse them in the hot oil.

Step 7. Fry the onion rings for a couple of minutes on each side until golden brown. Then transfer them to a paper towel to remove excess oil.

Step 8. Place the prepared onion rings like in Burger King into portioned plates and serve with sauce to your liking. Bon appetit!

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Fried garlic arrows

If you don’t know what to cook from the arrows, don’t think for long - fry them. Fried arrows are something!

Recipe without proportions, take: arrows, sesame oil, sesame seeds, butter and salt.

Step-by-step preparation of fried arrows:

Cut the arrows and place them in heated oil. Juice will be released, but it will evaporate quickly.
Fry for about five minutes, add salt, a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
Fried arrows can be eaten cold. No sesame oil - no problem, fry without it. And you don’t have to add seeds either, it will still be delicious.

Arrows with meat - recipes

Recipe No. 1.

We take:

Arrows - a bunch.
Meat (pork, beef, chicken fillet) – 700 gr.
Sweet pepper – 3 pcs.
Onions – 1 pc.
Various herbs, salt and ground pepper.
Vegetable oil.

Cooking with meat:

Cut the onion and bell pepper into small half rings. Cut the arrows 3 cm long and cut the meat into small cubes.
Fry the onion first, then add the arrows and fry a little, then add the bell pepper next.
Add some salt and place the meat in the pan. Season with salt, chopped herbs and pepper if desired.
Simmer the meat until done. Add a little sour cream and the dish will turn out amazing!

Recipe No. 2.

It tastes like meat with real mushrooms, but you can add mushrooms here too.

Take:

Meat – 700 gr.
Onions – 2 pcs.
Lemon - quarter.
Arrows - a bunch.
Salt and vegetable oil.
Basil, marjoram, oregano - a pinch each.

Cut the meat into small pieces, sprinkle lightly with lemon juice and salt.
Fry in oil until half cooked. Add finely chopped onion and fry a little together, literally 2-3 minutes.
Pour in a little water and simmer the meat under a closed lid until cooked.
At the end of the stew, put the arrows and all the spices in a dish, simmer for 5-10 minutes (make sure the arrows become soft) and turn off.

How to prepare salted vegetables for the winter?

There are practically only 2 options for salting onions: salted green and salted onions. Attempts to diversify the taste of such a preparation, that is, to increase the number of recipes, with the help of spices do not give tangible results. Onions invariably defend their own taste. After all, he himself is like a spice. You can only “play” with salt to get a product with more or less salinity. You can also add greens.

Recipe for making salted green onions. You will need:

onion – 1 kg;
non-iodized salt – 200 g;
vegetable oil – 120 ml.

Dry the prepared, washed vegetable by placing it in a dry room on a soft cloth. Then cut into 1-2 cm pieces and carefully, so as not to crush ahead of time, mix with salt. Then pour the onion into a jar and compact it tightly until it releases juice in a layer of at least 2 cm. Place a wooden circle on top of the vegetable. They need to submerge the onion so that it is below the juice level. Then pour oil into the container. This must be done carefully and “aiming” at the circle so that it does not mix with the juice

After this, carefully remove the piece of wood and seal the container with a nylon lid.

Cutting the onions into 1–2 cm pieces

The following are recipes for canning onions. Preparation for the winter with dill. You will need:

bulbs – 1 kg;
dill (umbrellas) – 3 pcs;
pepper (peas) - to taste;
non-iodized salt – 50 g.

Cut the onion into rings or small pieces. Place 1 dill umbrella on the bottom of the jar, and then the vegetable in layers, on top of each of which we sprinkle pepper and salt. We place another 1 umbrella in the middle of the container, and the 3rd one on the last layer of onion. Then we press the vegetable with a weight (pressure) and leave it for 24 hours in a room where it is at room temperature. After this, remove the pressure and close the container with a nylon lid.

Recipe with parsley. You will need:

bulbs – 1 kg;
non-iodized salt – 10 g;
parsley (greens) – 1 kg.

Non-iodized salt with parsley

For the brine:

non-iodized salt – 100 g;
water – 1 l.

We cut the onions into thin half rings, and the greens should be finely chopped. Then mix the parsley and vegetable well in a deep cup with 10 g of salt. Then we pour everything into jars. Dissolve the remaining salt in boiling water and immediately pour the resulting brine into containers with vegetables. We close the jars with nylon lids.