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Is it possible to freeze stewed vegetables

It's not a secret for anyone that vegetables containa lot of vitamins and minerals. However, most fresh products can be consumed only in the warm season. This raises the question of how you can enrich your body with the necessary enzymes, not relying on the season.

  1. When buying a product in a packaged container, first of all pay attention to the integrity of the package. If it is not sealed, vegetables can be considered spoiled.
  2. Take a pack of vegetables and shake it. If you find a large clump of clots, this aspect indicates a repeated frost.
  3. Pay attention to the expiration date of the product, also look at the date of freezing. Vegetables frozen in the season of their sale will contain the maximum amount of vitamins.
  4. When choosing a mixture, pay due attention tocomposition, it should contain an equal proportion of components. If the frozen product package is covered with frost, such a sign indicates that the temperature storage regime is not observed.
  5. The bundle should not be swollen, the consequence of thisis the development of microorganisms in the composition. When choosing frozen vegetables for weight, do not rush to purchase bright or faded specimens. The product must be natural in color.
  1. Consider the fact that frozen vegetables are prepared twice as fast as fresh products. Therefore, when cooking soups, these ingredients are added in the last turn.
  2. Frozen vegetable mixture is completely edible without special preparation. The only condition is the correct defrosting of the product.
  3. If you are not going to cook right now, place the bag in a plastic container, cover with a tight lid. Send it to the refrigerator.

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  • To boil a packet of vegetables weighing 400 grams. pour into a small saucepan of 0.7 liters. drinking water. Put the pan on the fire, wait for the boil. If necessary, add spices and various seasonings to your taste.
  • After that, pour the vegetable mixture into a heat-resistant container with boiling water. Stir components, cover with a lid, allowing the steam to escape. Cook the mixture for about 12 minutes.
  • At the end of the time, discard the vegetables in a colander, wait for the entire liquid to drain. Place the vegetables in a convenient dish for you, mix with any dressing. The dish is ready for use.
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    • drinking water - 65 ml.
    • bulb - 1 pc.
    • salt - quantity at discretion
    • Sunflower oil - 40 gr. each.
    • frozen vegetables - 450 gr.
    • seasoning - to taste
    1. Peel the onions, chop it in small cubes. Place the product in a thick-bottomed container, pour in the oil. Turn on the fire, fry the onions until transparent, then add the vegetables.
    2. Stir the composition, adding spices and water. After this, loosely cover with a lid. Tomite the vegetables for about half an hour. After a while, try the mixture. If the dish is ready, serve it to the table.
    • chicken eggs - 3 pcs.
    • frozen beans - 110 gr.
    • granulated garlic - 5 gr.
    • food salt - to taste
    • milk - 35 ml.
    • Corn oil - 20 ml.
    1. Put the beans on a dry hot frying pan, wait until the moisture evaporates completely. In parallel, mix eggs, milk and seasonings, whisk the mixture until smooth.
    2. After evaporation of moisture in the vegetables, add to themoil and mix. Fry the mixture to a bronze shade. After that, pour the egg mass. Stir foods and reduce the plate to a minimum. Wait for the omelet to be cooked.

    • package of vegetables - 1 pc.
    • fine salt - to taste
    • olive oil - 65 gr.
    • seasonings - 10-15 gr.
    1. Pour a packet of frozen food into a frying pan. Place the heat-resistant container on a strong fire. Fry the vegetables in such a way that all moisture evaporates.
    2. Then add butter and spices. Stir the mixture and cover. Reduce the thickness of the plate to a minimum, simmer for about 8 minutes.
    3. After the readiness to use at your own discretion as an independent delicacy or served with potatoes, meat, fish.

    • frozen vegetables - 380 gr.
    • water - 0.5 liters.
    1. Pour the water into the multi-cup, on top of it, install a container for steam processing of the products. Place the frozen ingredients.
    2. Close the household appliance with the lid, put the program "Steam cooking", the approximate cooking time of the dish is about 15 minutes.
    3. After this, shift the finished vegetables into containers, season with spices and other additives, stir well. A dish can be eaten.
    • bacon - 350 gr.
    • frozen vegetables - 900 gr.
    • spices - to taste
    • fresh greens - in fact
    1. Cut the bacon into small pieces, place on a baking sheet and send to the oven for 6-8 minutes, simmer at a temperature of 190 degrees.
    2. After that, place the vegetables on top of the meat product, add the spices to taste. Repeatedly place in the oven for another 5 minutes. If desired, the prepared dish can be sprinkled with grated cheese.
    • carrot (frozen) - 100 gr.
    • cauliflower (frozen) - 110 gr.
    • broccoli (frozen) - 120 gr.
    • pineapple in a can - 90 gr.
    • fresh lemon - ½ pc.
    • potatoes - 50 gr.
    • starch - 10 gr.
    • fresh coriander - 25 gr.
    • olive oil - 75 gr.
    • salt - amount after the fact
    1. Pour olive oil into the pan, lay the vegetables in it. Fry the mixture over medium heat. After that, chop the pineapple into cubes, chop the lemon and greens. Send it to the blender.
    2. Then pour the resulting sauce into a small container, strew the starch to it, mix it well. Add the composition to the fried vegetables, simmer on a slow fire until pasty state.

    • purified water - 450 ml.
    • buckwheat groats - 230 gr.
    • mixture of vegetables - 390 g.
    • sunflower oil - 50 ml.
    1. Pour buckwheat into a small container, pour water and rinse the rump. Remove excess particles. After that, send the buckwheat to the stove, pour the salt to taste, cook until ready.
    2. Then fry the vegetables in oil and pour the spices, stir the mixture. Add buckwheat groats to the total mass. Cover the heat-resistant container with a lid, set the cooking zone to minimum, simmer for 4 minutes.

    • bulb - 1 pc.
    • potatoes - 3 pcs.
    • carrots - 1 pc.
    • tushyonka - 330 gr.
    • chopped pepper - to taste
    • tomato paste - 55 gr.
    • white cabbage - 130 g.
    • mixture of vegetables - 350 gr.
    • salt - to taste
    • string beans (frozen) - 200 gr.
    • various spices - to taste
    1. Collect the purified water in a small saucepan, boil it. Chop potatoes into large slices, grate the carrots, chop cabbage and onions.
    2. Add the spices, potatoes and cabbage to the boiling water, mix. At the same time, fry onion, beans and carrots in tomato paste on a thick-bottomed frying pan.
    3. Put the frozen vegetables in a saucepan, cook for about 12-15 minutes. At the end of time, add the stew to the mixture, simmer for 6 minutes.
    4. After that, add the roast, mix the soup, turn off the fire. Give the dish the opportunity to brew for half an hour.
    • mixture of vegetables (frozen) - 950 gr.
    • hard cheese - 170 gr.
    • milk - 140 ml.
    • chicken eggs - 3 pcs.
    • vegetable oil - 35 gr.
    • salt - 12 g.
    1. Place the frozen vegetables in boiling water, cook for about 7 minutes. After this, pour the mixture into a colander, wait until the liquid drains completely.
    2. Lubricate the baking sheet with oil, place the cooked vegetables on it. Whisk the eggs with milk, mix the grated cheese, add salt to taste. Pour the mixture over the vegetables.
    3. Send the baking sheet to the preheated oven to 190 degrees. Wait about 12 minutes, serve the dish with fresh herbs.

    • frozen vegetables - 450 gr.
    • broccoli (frozen) - 300 gr.
    • onions - 2 pcs.
    • spices - to taste
    • vegetable oil - 85 gr.
    1. Pour the vegetable oil into a thick-bottomed pan, add the finely chopped onions and vegetables. Sprinkle the mixture with seasonings, mix.
    2. Fry the mixture on fire for 3 minutes, then reduce the plate to minimum power, cover the pan with a lid. Fry for about 25 minutes.

    • Mexican mixture - 650 g.
    • seafood cocktail - 400 gr.
    • green salad - 90 gr.
    • soy sauce - 55 ml.
    • olive oil - 95 ml.
    • lemon juice - 40 ml.
    • French mustard - to taste
    • chopped white pepper - 9 gr.
    • table salt - 15 gr.
    1. Pour olive oil into a thick-bottomed frying pan, place seafood in it, pour seasonings to taste. Fry foods on high heat for 7 minutes, then pour them with lemon juice.
    2. Then over the sea cocktail lay out the vegetablemixture. Fry until the liquid evaporates completely. After that, pour the dish with soy sauce. Stir the mixture and fry. Rinse the lettuce leaves, chop and mix with mustard. Add to the total mass. Stir well, serve.
    • chicken breast - 450 g.
    • drinking water - 65 ml.
    • home-made sour cream - 85 gr.
    • vegetable mix - 1.2 kg.
    • table salt - 12 g.
    • pepper - 6 gr.
    • greens - to taste
    • sesame seeds - 20 gr.
    • spices - to taste

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    1. Preheat the oven to 195 degrees. Place the vegetable mixture on a baking tray, evenly distribute the water. Finely chop the chicken fillet, roll in spices.
    2. Add the salt to the vegetables, lay the pieces of meat on top. Pour sour cream mixed with sesame seeds. Then send the baking tray to the oven, wait 20-25 minutes.
    3. After cooking, place it on a serving plate and decorate with fresh herbs. If you wish, you can also add various mushrooms to the sour cream.
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    1. If you decide to freeze the vegetables yourself, select the necessary products. Carefully inspect them so that the fruits are not damaged. After this, rinse thoroughly.
    2. Dry the vegetables, if necessary, removeinedible parts. Chop to your taste. If you are going to freeze carrots, Bulgarian peppers, beets or greens, they must be scalded with boiling water, then for a few seconds put in cold water.
    3. Dry the vegetables, then distribute them inPortion packages of dense polyethylene with plastic fastening. Before freezing, get rid of air. You can also arrange the vegetables on a tray and send them to the freezer. As soon as the product freezes, pack the mixture in batches.

    Experiment with recipes for dishes, servevegetable mixture as a side dish. Fill it with various additives and sauces. To keep food in the frozen state for a long time, the temperature in the freezer should be about -20 degrees.

    Video: how to cook a garnish of frozen vegetables

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