2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Properly frozen vegetables are stored for a long time in the freezer and during cooking they have excellent taste and their useful substances are used optimally.
Most vegetables are frozen after blanching. Frozen green spices are added to dishes when they are ready, one minute before removing from the heat.
To freeze cauliflower and broccoli, pre-washed and torn into inflorescences, then blanched for a minute or two in salt water, dried and frozen.
When freezing zucchini, cut them into circles, dry them and freeze them. It is good to freeze vegetables in portions to use them entirely for the preparation of a particular dish.
To freeze green beans, pre-cook them until soft, dry them and freeze them. During the first two hours of freezing, remove the bag several times to distribute the vegetables properly and not to stick to each other.
The peppers are frozen by washing, cleaned of seeds and cut into small pieces to be added to various dishes. You can freeze stuffed peppers.
To do this, remove the testicles, wash them and stack them on top of each other to take up less space. To freeze aubergines, wash them, cut them into circles and sprinkle with coarse salt.
After half an hour, drain, wash and dry, place in freezer boxes and freeze. Onions, garlic and pumpkin are frozen raw, but after slicing it is good to dry.
Carrots should not be dried after slicing. It is good to prepare vegetable mixtures to use for soups or as an addition to dishes.
Freeze the potatoes by peeling them, cut them into slices and pour boiling water over them for a few minutes, drain them, dry them and distribute them in packets.
Frozen vegetables cook much faster than raw ones. When freezing mushrooms, you need to boil them until soft before putting them in the freezer.
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