With what you can cook frozen vegetables ratatouille
Summer vegetables are always in abundance, unlike winter. Therefore, in the cold season, we often suffer from a lack of vitamin, and just want to eat something fresh and tasty. Of course, there is a huge amount of all kinds of pickles, but not one of them can not be compared to taste and nutrition with fresh peppers, eggplants, carrots and so on. Therefore, this summer, I suggest that you prepare frozen vegetables. After all, in this form they will retain all their useful properties, and throughout the winter you will have at hand and on a plate a piece of sunny summer.
Carrots 1 kilogram
Zucchini (or zucchini) 1 clogram
Eggplant 1 kilogram
All vegetables before freezing should be carefullyprepare. Therefore, firstly rinse the peppers, preferably using a brush or sponge. Second, remove their cores together with seeds and tails.
Washed peppers cut into strips or cubes. The more pieces, the better they stay juicy, but the smaller ones are then easier to add to different soups and stews, because they can not be cut already.
At the end, spread the pieces of peppers into disposable paper towels to dry and cease to be excessively wet.
Step 2: prepare the carrots.
Carrots rinse, peel it from the peel, removing the top layer with a knife. After cleaning, the roots should be rinsed again, and then dried with disposable paper towels, again, to remove excess moisture.
To freeze, I rub the carrots on a large grater or use a food processor, but it can also be cut into circles or cubes.
Step 3: Prepare the zucchini.
Zucchini, in my case it's zucchini, how should IRinse and, if necessary, peel the vegetables from the peel and remove seeds from the inside. Then cut the courgettes into large pieces, cubes or slices and dry them with disposable paper towels.
Step 4: prepare the eggplant.
Eggplant wash and clean just likezucchini, if necessary removing a thick skin. Then divide each vegetable into halves and cut into large cubes. Place the pieces on disposable towels, wait until they absorb excess moisture.
Step 5: freeze the vegetables.
All vegetables are cleaned, washed and prepared, timethem to freeze. First the peppers. Fold the pieces you've got in a package, driving out excess air, and wrap the ends of the polyethylene under the bottom, in the process the vegetables will freeze in the form of a rectangle and will not get enough sleep, so I do not bind the package any more.
In addition to packages, vegetables can be frozen andspecial containers, this method is suitable for grated carrots, although in packages it is frozen remarkably. In addition, such a container takes up too much extra space.
Zucchini or zucchini also lay out on packages, densely stacking pieces and driving the lines of air. Wrap it.
Following the example of the previous vegetables, pack the eggplant.
Fold all prepared and wrapped in packagesor stacked vegetables in the freezer. That's all, you've just replenished your supplies for the winter. Somewhere in a day the vegetables will finally freeze and will last for several months, without losing taste and useful vitamins and minerals.
Step 6: We serve frozen vegetables.
Frozen vegetables take out of the packages andcontainers, and then cook with them a variety of soups, side dishes, stews, just put them out in a frying pan, in general, cook as you please. You will see for yourself that the vegetables remain tasty and juicy, almost as fresh.
- You can not defrost, and then freeze the vegetables again. Firstly, they lose useful substances and their taste, and secondly they can deteriorate.
- In addition to vegetables, you can freeze greens, that is dill, parsley and stalks of celery, while they will perfectly preserve their flavor and taste.
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