You will need
  • Arrows garlic, vegetable oil, onions, carrots, tomatoes, ground black and red pepper, coriander, soy sauce
Before talking about the cooking process, it is important to learn how to produce these same arrows. There is no particular difficulty to simply to break off every hand in the place of its exit to the outside. But in this case part of the crop of arrows is lost. The fact that the most successful time of the harvest the shooter is when they can be little effort to gently pull the garlic from the stem. When breaking inside is 8-10 cm of the arrow. And this part is the most tender and juicy.
As soon as the needle is overripe, it will inevitably break off. Therefore, it is important not to miss the moment when the arrow has already appeared, a little older, but not yet zaberemenila. Even if garlic is planted a lot, and all hands eat at once, they need to pull it off. After cutting apart, the arrows can be frozen and used later.
For frying, as a rule, the thin upper part is cut off, and all the rest, including the not yet completely formed seed head, cut into pieces 3-4 cm long. Pre-arrows you need to hold in boiling water for 2-4 minutes. The time depends on their level of maturity. If you are already harsh, a little longer. After that, they recline in a colander to glass excess fluid.
Now we can start frying. Hands are fried in vegetable oil, the choice of which can provide to the owner. First, fried until Golden brown onions, which takes 2-3 PCs. medium size is about 0.5 kg of garlic arrows. To the onions, you can add carrots, tomatoes or a spoonful of tomato paste. Then this sugarce already added boiled until soft hands.
The whole process of cooking garlic shooter takes no more than 15 minutes, so 5 minutes before its end, you need to sprinkle the dish with ground black and hot red pepper, ground coriander. If there is green Chile pepper, the fruit is also. Arrows do not have a pronounced garlic flavor, the cloves, so into the pan where they roasted can be ground and a few cloves. Before removing from heat is added to liquid soy sauce (1-2 tablespoons).