Freezing vegetables and vegetables is a good alternative to keep these foods for less time and conserve their nutrients. When properly frozen, vegetables last about 6 months and vegetables such as onions and onions last 1 month.
Freezing vegetables is useful for getting leftover seasonal vegetables, as well as making salads and fast meals easier. Here are some examples of frozen vegetables and vegetables: carrots, broccoli, beetle and pepper.
- The type of freezing is specific to vegetables.
- Some breads must be frozen raw.
- But others must be cooked or scalded.
- In this way.
- After freezing some vegetables.
- Only cooked or sautéed vegetables can be used.
The following table shows how some vegetables are prepared for freezing and how they can be used after defrosting:
Frozen
freeze
Culinary preparation
Onion, parsley
Wash and chop
Preparing food salads
Albahaca
Boiling
Salads or sauces
Carrot, pepper, broccoli, spinach
Washing, cutting and scalding
Stuffed dishes, soups or meat dishes
Dad, sweet potato, pumpkin, cassava
Washing, cutting and scalding
Cooked, roasted, soups, mashed potatoes or fried porridge
eggplant
Washing, cutting and scalding
Salads or soups, with jumped
Navet Repollo
Washing, cutting and scalding
Roasted salads, soups, cooked or roasted meats
Kidney beans
Cook and freeze with broth
Season and heat to boil
Spread corn, peas
Washing and bleaching
Roasted salads, sauces or cooked meats
To freeze vegetables, you need:
Buy good quality fresh vegetables;
Remove non-edible barrels;
Wash them and vegetables, eliminating any success that meets the naked eye;
Cut them the way it’s best to use a glove, such as cubes or circles.
If the vegetables are damaged, it is advisable to remove them before freezing them.
Once the vegetables are prepared it is necessary to scald them and reheat the immerse them in cold water, so that the color and nutrients are not preserved during freezing time, this process is also called bleaching and for this it is necessary to:
Place vegetables for 30 seconds to 2 minutes in running water;
Remove the vegetables from the water and place them in a container of water and ice;
Dry the vegetables with a clean cloth.
It is important to note that freezing vegetables with excess water will produce more bleach after thawing them.
Vegetables or vegetables can be stored in freezer bags or plastic containers, glass with lid, if necessary, take the following precautions:
Keep only the corner that will be used later, as vegetables and vegetables are taken with each other during freezing;
Take all the air out of the freezer bag and sell it well;
If frozen in containers, they should be covered so that the smell of vegetables does not stop with other foods in the freezer.
Frozen vegetables accumulate water and crispy tan when fresh, so they are ideal for use in culinary preparations or roasts.
The process of freezing spices, such as onion, corn, coriander and pomegranate, includes: wash, chop and dry them well before freezing, so you don’t need to go through it. thermal shock stage. It is important to note that the process of drying aliens must be done very well, so that hierarchies can still freeze moisture as long as there is no better appearance after freezing.
Another way to freeze hierarchies and place them on an ice sheet and place them in olive oil. Learn how to freeze fruit pulp.
Vegetables should be defrosted before use, and the best way to store them in the refrigerator one day before use. If you want to defrost them faster, you should put a bag containing food in cold water.
Aromatic bean-shaped seasonings such as coriander and parsley, if they can be used in frozen foods, could be added directly to soups and to make beans; the difference between head and head, as they must be thawed before use.