Vegetable mixture for freezing. How to cook frozen vegetables? Subtleties of cooking and healthy recipes

Vegetables are an excellent source of many vitamins, minerals and other natural compounds that are so necessary human body. But there is a certain minus here - these products are available fresh only in the warm season. In winter, individual vegetables become very expensive and inaccessible. But since ancient times, people have learned to prepare food for the future. One of the harvesting methods is freezing - this is the easiest and at the same time reliable way to preserve nutrients in vegetables.

In addition, it is during freezing that the composition of vegetables undergoes the smallest change. During drying and conservation, they are exposed to high temperatures, and this kills many useful substances.

The characteristics of frozen vegetables are not much different from fresh product. In the food industry, they are called a culinary semi-finished product or a product that has a high biological value.

For the preparation of most types of frozen vegetables, quick freezing technology is used. At the same time, they retain in their chemical composition almost all important elements. Nowadays food industry manufactures many types of frozen vegetables and mixed vegetables.

How delicious to cook frozen vegetables?

Nowadays, more and more often you can see dishes from frozen vegetables on the tables. But how to cook them correctly and tasty? Boiling will be the best way.

Boiled vegetables - healthy and tasty!

Compound:

1. Frozen vegetables - 0.5 kg
2. Water - 100 g
3. Salt, spices - to taste

Cooking:

• Pour water into a saucepan. If you have corn, peas or green beans, then you need to take not 100 g of water, but 2 times more.
• Then you need to salt the water and put on fire.
• By the way, vegetables do not need to be thawed beforehand. Since they are cold, the process of boiling water will immediately stop, so you need to wait until it begins to boil again.
• If the vegetables are not cooked in individual pieces, they will cook unevenly. To avoid this, they must be separated from each other with a fork.
• Then seasonings and herbs should be added to the vegetables, the fire should be reduced, and the pan itself covered with a lid.
• Since there was very little water added, the vegetables are almost steamed, so they retain their shape and color well.
• The cooking time will depend on the type of vegetables. Carrots and zucchini are cooked for about 7 minutes, corn, Chinese beans and peas - 5, and deciduous ones - a couple of minutes.
• After cooking, drain the water from the vegetables, and they are ready!
• By the way, if you put frozen vegetables in boiling water, they will retain more vitamins, and adding a couple of drops of lemon juice during cooking contributes to the juiciness and brighter taste of the products.

From frozen vegetables, you can cook first courses, hot dishes, side dishes, etc.

Vegetable stew

Compound:

1. Frozen broccoli - 400 g
2. Frozen Brussels sprouts - 100 g
3. Frozen cauliflower - 100 g
4. Frozen carrots - 100 g
5. Frozen green pea- 50 g
6. Frozen leek - 50 g
7. Onion - 2 pcs.
8. Sunflower oil - 4 tbsp. l.
9. Salt, ground black pepper - to taste

Cooking:

• Pour vegetable oil into a heavy-bottomed pan and fry the chopped onion in it until golden brown.
• Pour frozen vegetables to the onion, mix, pour ¼ tbsp. water, salt, pepper.
• Simmer everything for 20-25 minutes. The dish is ready!

How to cook frozen vegetables in the oven?

Especially tasty are dishes from frozen vegetables cooked in the oven. They differ in juiciness and aroma.

Second course with chicken

Compound:

1. Chicken fillet - 400 g
2. Sour cream 15% - 4 tbsp. l.
3. Water - 50 ml
4. Frozen vegetables - 1 kg
5. Salt, ground pepper, sesame seeds, herbs, herbs - to taste

Cooking:

• First, preheat the oven to 200 degrees.
• Place frozen vegetables in a baking dish.
• Then the vegetables must be evenly watered.
• Finely chop the fillet, salt, pepper, add herbs. Top with sour cream and sprinkle with sesame seeds.
• Salt the vegetables and put the chicken fillet on top.
• Now you need to put the form in the oven and bake for 20 minutes.
• Before serving, the dish should be decorated with herbs.

Baked vegetables with milk

Compound:

1. Chopped string beans - 1 tbsp.
2. Mexican mix - 1 tbsp.
3. Chicken egg - 3 pcs.
4. Milk - 250 ml
5. Flour - 1 tbsp. l.
6. Butter - 2 tbsp. l.
7. Salt, spices - to taste

Cooking:

• Without defrosting, pour the beans and the Mexican mixture into a bowl and pour in the same water so that it covers the vegetables by about a finger.
• Now the bowl needs to be sent to the microwave and cook until half cooked.
• Break eggs into milk, add flour, spices, salt.
• Mix ingredients until smooth.
• Pour prepared vegetables into a baking dish along with butter.
• Now they should be poured with the egg-milk mixture and put in a preheated oven until golden brown.
• You can add cheese, smoked meats or seafood to this casserole, this will give the dish a new taste.
• This casserole is delicious both hot and cold!

Assorted vegetables in English

Compound:

1. Bacon - 1 pack
2. Frozen vegetables - 2-3 packets
3. Herbs, spices - to taste

Cooking:

• Cut the bacon into slices, place in a mold and bake in a hot oven for 5-7 minutes.
• Then take out the form with bacon, put vegetables on top, salt, pepper, add herbs and spices, and then put it back in the oven and bake for a few more minutes.
• In order for the dish to have an appetizing crust, you can sprinkle grated cheese on top of it.

Roll with vegetables

Compound:

1. Vegetables - 200 g (assorted or separately beans)
2. Pork - 0.5 kg (pulp)
3. Mushrooms (sliced) - 150 g
4. Hard cheese - 70 g
5. Butter - a couple of pieces
6. Salt - to taste

Cooking:

• Beat the meat until a thin, but not luminous layer is obtained, no more than 1 cm thick.
• Fry mushrooms with vegetables and 1 piece of butter.
• Put fried mushrooms and vegetables, chopped cheese, butter, greens, salt.
• Now you need to roll the meat into a roll and sew up the sides and edges, wrap in foil.
• Preheat the oven to 200 degrees and place the roll in it.
• The dish is baked for about 1 hour, cut and served cooled.

Frozen vegetables have a low calorie content (proteins - 4 kcal, fats - 2 kcal, carbohydrates - 11.7 kcal).

Even 200 years ago, mankind began to actively freeze food. The British froze not only vegetables, but also fruits in small packages in order to sell them later.

In summer and autumn, a person can get the largest number vitamins and minerals from seasonal vegetables and fruits. But for normal operation all body systems need to receive useful substances all year round.

Frozen vegetables will help in this situation. They are much more useful than those that can be found in the winter-spring period on store shelves and are suitable for everyone at a price.

When vegetables are frozen, the chemical composition of the products does not change its properties, and therefore remains unchanged and has a high biological value.

The benefits of frozen vegetables

Frozen vegetables are a source of vitamins all year round. With their help, you can improve your appetite and improve the digestive processes.

Frozen vegetables are as healthy as fresh ones. They contain the following vitamins:

• A (0.03 - 0.05 mg);
• frozen vegetables contain B vitamins (0.05 - 0.5 mg);
• C (2.5 - 90 mg);
• E (0.01 - 0.8 mg);
• K (0.035 - 0.075).

Frozen foods also contain minerals:

• potassium up to 300 mg;
• magnesium up to 50 mg;
• phosphorus up to 50 mg;
• calcium up to 40 mg;
• iron up to 0.70 mg;
• sodium up to 30 mg;
• zinc up to 0.4 mg;
• manganese up to 0.15 mg;
• copper up to 0.10 mg.

If you follow all the rules for freezing and defrosting vegetables, you can get all the vitamins and minerals stored in both frozen and fresh vegetables.

frozen vegetables calories

You can not make a lot of effort and buy ready-made vegetable mixes in the store. But no one can be sure that they got a quality product. It is important that such food does not get into the heat. Repeated freezing loses its high vitamin value.

A man can do, even cook semi-finished vegetables on his own. Thanks to this, you can be one hundred percent sure of the quality of the fruit and at the same time save money.

Before you get down to business, it is important to figure out how to properly freeze vegetables.

Better frozen: cauliflower, asparagus beans, bell peppers, sorrel, tomatoes, carrots.

How to freeze vegetables properly

Freezing methods

• classic due to cold air or low-temperature liquid at a temperature of minus 30-40 ° C. In this case, the products remain intact;
• shock or cryogenic freezing at temperatures below -60°C. Such products practically do not lose useful substances.

It is important to know how to freeze vegetables so as not to spoil the work done. During the day, no more than 1 kg of food per 8 liters of volume can be sent to the freezer.

If you do not follow this rule, the temperature may change dramatically, and this will lead to the fact that some products may be spoiled.

The temperature in the freezer must be at least -24°C.

Each serving should be calculated so that it is used at a time. You can store such semi-finished vegetable products for about 6-10 months.

Remember that it is impossible to defrost and re-freeze vegetables, as they lose their beneficial features. If you decide, then wrap the food in a warm blanket and keep them until the refrigerator is completely defrosted. Thus, the benefits of frozen vegetables will be invaluable and will not be lost.

To maximize the preservation of vitamins during cooking, you need to use a small amount of water or a double boiler. Simple Tips how to freeze vegetables correctly will help make vegetable semi-finished products tasty and healthy.

How to Freeze Mexican Blend

We take corn, fresh zucchini, chili peppers, peas, carrots, bell peppers, broccoli. Divide the broccoli into florets, wash and dry. Chili peppers and bell peppers should be washed with water, dried, de-seeded and cut into 4 pieces.

Wash the zucchini, dry it, cut into cubes and blanch for 2 minutes with a colander.

Corn and green peas need to be peeled, then lowered into boiling water and boiled for 4-6 minutes. Then drain in a colander and rinse with cold running water.

Carrots must be washed, peeled and sent to boiling water for 2-5 minutes. Next, send the carrots to a colander, rinse cold water and dry.

When all the vegetables are prepared, they need to be put in bags and frozen. Such a mixture - and will be an excellent basis for stews, salads, soups.

We bake eggplants and peppers, after they have cooled, put them in bags and send them to the freezer.

Freeze greens

Ideal for this purpose:

• dill;
• parsley;
• spinach;
• basil;
• sorrel.

Greens should be divided into portions, washed in several waters, dried thoroughly. Next, we put it in small bags, let out all the air so that ice crystals do not form. Tie the bags tightly and send them to the freezer. Remember that portions should be small, 150-200 grams.

How to freeze bell pepper

It is necessary to wash the pepper and remove the seeds from the stalk. You can cut into any pieces and then arrange in bags. Then you need to flatten the bag and lay the pepper in a thin layer. The package can be replaced by a container. In this form, put the frozen pepper into the chamber.

How to freeze cucumbers

Small and young cucumbers up to 4 cm in diameter should be frozen. Frozen vegetables are suitable for preparing a winter salad. Wash and cut the cucumbers into 2-3 mm circles and place in bags in a thin layer.

How to freeze tomatoes

It is better to freeze finger or plum tomatoes, they are also suitable for freezing cherry tomatoes. If the tomatoes are small, then they can be put in a tray or pan as a whole, and in case large sizes vegetables, they must be cut into slices.

If you plan to add tomatoes to borscht or sauce, then grate and place in sour cream cups. In this form, you can freeze and get the maximum benefit from frozen vegetables.

How to Freeze Broccoli and Cauliflower

You need to wash the vegetables. We divide broccoli into inflorescences and cut off tough stems. Then soak in salt water for 30 minutes, so we get rid of larvae and insects.

After that, it is necessary to dip the broccoli in boiling water for 3 minutes and only then put it in bags in a thin layer. Using this method of freezing, you will retain all the benefits in frozen vegetables.

As for, to freeze it, it is necessary to remove the leaves and also divide into small inflorescences. Then follow the same instructions as with broccoli.

If you want to freeze a whole rosette of cabbage, then put the cauliflower in the freezer without a bag and put it in a bag after 30 minutes.

How to freeze green peas

fresh peas frozen a maximum of the next day after collection. It is necessary to clean it from the pods and dip it in boiling water for 30 seconds, cool and freeze in one layer so that the peas do not stick together.

How to freeze eggplant properly

To begin with, like all vegetables before freezing, you need to wash and dry the eggplant. Then we cut off their tails and cut into circles of 5 mm. Salt them and leave for 30 minutes in order to get rid of the bitter taste.

After that, wash the eggplants with water and blanch for 1-2 minutes in boiling water. Rinse with cold water, then dry with a towel.

We spread the eggplants on the board in one layer and freeze for about 4 hours. Next, we lay out the frozen vegetables in bags.

How to defrost vegetables properly

In order to properly defrost vegetables, do not wash them after taking them out of the freezer. and frozen vegetables during such actions is lost and, moreover, the taste of vegetables deteriorates.

If you want to eat raw frozen foods, then use any method of defrosting vegetables:

• leave frozen food for 4-5 hours in a plate;
• leave the vegetables in the refrigerator for 12 hours;
• place the frozen food bag in another bag and place in a bowl of warm water.

If you plan to cook frozen vegetables, then you should not defrost them, as the benefits of frozen vegetables dry out and vitamin C is destroyed.

Frozen vegetables are a real lifesaver for those housewives who do not have time to prepare complex dishes consisting of a large number vegetables. One package can contain everything you need for a tasty and healthy meal. No need to cook vegetables for a long time, wash them, cut them and process them in other ways.

In disputes about the benefits of frozen vegetables, more than one spear has been broken. Opponents of freezing claim that special dyes are added to vegetables, due to which they have such a rich color. That during the freeze they lose all their useful qualities and use them is useless.

All this is a little different. Vegetables retain their rich color during deep “shock” freezing, which also preserves beneficial nutrients. It is this type of freezing that is the only correct one; you can safely buy products with the corresponding icon on the packaging. But you need to check if they have been defrosted, since in this case they will really be completely useless.

It is easy to check this, you need to carefully feel the bag of frozen vegetables for the presence of ice lumps, if there are any, then it is better to refuse to buy.

If the quality of frozen vegetables suits you and their production time does not exceed six months, then feel free to buy home, etc., to always have a set of vegetables on hand with which you can cook delicious and healthy meals throughout the year.

Having decided to cook frozen vegetables, they do not need to be thawed, since in this case they will lose all vitamins and partly taste, throw them immediately into hot water or on a hot pan, this guarantees an excellent result and takes a minimum of time.

You can use a variety of combinations of frozen vegetables for this recipe.

Ingredients:

• - 2-3 pcs.
• Frozen vegetables - 1 pack
• - 2-3 cloves
• - 2-3 tbsp. l.
• - for frying
• - taste

Cut fresh eggplant into slices of medium thickness. Roll them in flour and fry on both sides.

Frozen vegetables fry until tender, not forgetting to salt.

Peel the garlic and finely chop or squeeze through a garlic press. Put it on eggplant and put a slide of fried vegetables on top.

The snack is ready.

A frozen Mexican vegetable mix and a frozen seafood smoothie work best for this recipe.

Ingredients:

• Frozen seafood - 500 gr.
• Frozen vegetables - 500 gr.
• - 100 gr.
• - 1 tbsp. l.
• - 2 tbsp. l.
• - 80 ml.
• - 35 ml.
• - taste
• - taste

Heat some oil in a frying pan and fry Seafood Cocktail. At the end of cooking, add salt, pepper and a little lime juice. Leave seafood to cool.

Put frozen vegetables in another pan, cover them with a lid and leave to simmer for 5-7 minutes. Then add to them soy sauce and some olive oil, fry until fully cooked.

Rinse lettuce thoroughly, dry, chop finely, mix them with seafood and fried vegetables.

Combine the Dijon mustard and the remaining oil and add to the salad. Mix everything thoroughly and serve.

Spinach soup

Ingredients:

• Frozen spinach - 1 pack
• - 0.5 l.
• - 1 glass
• - 1 PC.
• - for frying
• - 2 cloves
• - 1 pinch
• - taste
• - taste

Chop the onion and garlic and fry in a hot frying pan in oil until translucent.

Add spinach to the onion and garlic and sauté for 5 minutes.

Boil water, add fried vegetables to it and cook for 10 minutes.

Pour the soup into a blender and puree until smooth.

Pour the soup back into the pot, add salt, pepper and a glass of cream. Bring to a boil and turn off. Add nutmeg and let stand covered for a couple of minutes.

Serve hot.

The cooking time of this dish takes no more than half an hour, so it is ideal for very busy people who have no time to spend a lot of time cooking after work.

Ingredients:

• Frozen vegetable mix - 500 gr.
• - 1 PC.
• - for frying
• - taste
• - taste
• - 50 ml.

Chop the onion.

Add oil to a saucepan or deep frying pan with a thick bottom, heat it and fry the onion until golden.

Pour frozen vegetables into a bowl. To stir thoroughly. Add salt and pepper, pour in water, reduce heat and simmer for 20-25 minutes.

Bright vegetables are ready.

vegetable casserole

For its preparation, you can use frozen vegetables purchased separately or a ready-made vegetable mixture.