Lazy people must watch when hoarding goods in summer.

Lazy people must watch when hoarding goods in summer.

green vegetables

Operation: eight pots of boiling water, a small amount of which is quickly removed after repeated blanching.

Time: 6 to 7 seconds, Chiang Rai changes color.

Freeze: You can use the whole one, or chop it, squeeze out the water, make it into a ball and freeze it separately.

Cooking: stir-fried after thawing, which tastes different from fresh and delicious.

Shepherd's purse spinach

Operation: Take out the yellow and stale leaves, wash them and blanch them in boiling water for several times, then take them out quickly and cool them in cold water.

Time: 5 to 10 second, depending on color change.

Freezing: squeezing out water, pelletizing, packaging and freezing.

Cooking: Thawed pineapple is suitable for stews, vegetables are suitable to be mixed with pork to make stuffing jiaozi, steamed buns to make egg dumplings, and stuffing gluten.

celery

Operation: cut into sections after washing, boil in boiling water, remove and cool.

Time: no more than 3 minutes, you can take it out and taste it during the process.

Freezing: It can be spread flat and frozen like frozen jiaozi. When it is hard, take it off and put it in a fresh-keeping bag to avoid freezing together into balls.

Cooking: After thawing, stew and stir-fry can be used as side dishes.

cabbage

Operation: Select fresh Chinese cabbage, wash it, shred or cut into pieces, put a small amount of boiling water into the pot, blanch it several times and then put it into ice water.

Time: just cook it, and you can take it out and taste it during the process.

Freeze: drain the water, and then package and freeze.

Cooking: You can stew meat or stir-fry it, or add it to instant noodles.

gumbo

Operation: After the okra is washed, put the boiling water into the pot, and immediately immerse it in cold water after taking out the pot.

Time: 30 seconds to 1 min.

Freeze: freeze after direct drying.

Cooking: You don't need to thaw it, just throw it into the soup or stir fry it, or use it to mix salads.

Green-skinned zucchini

Operation: Select fresh zucchini, wash it, slice/block/shred it as needed, blanch it and put it in cold water immediately.

Time: It is recommended to blanch the slices/blocks for 3-4 minutes, and it is recommended to shred them for about 2 minutes until the surface of the zucchini becomes bright.

Freezing: Let it cool thoroughly and drain the water, then dry it and absorb the water with kitchen paper. The pumpkin slices/pieces are spread out and frozen like frozen jiaozi, and then frozen in the packaging bag. Pumpkin shreds can be frozen directly.

Cooking: stir-fry directly after natural thawing, or make thick slices of fried zucchini. ?

carrot

Operation: Peel, cut into pieces/slices, put boiling water in the pot and let it cool.

Time: not too long, not too soft, just a little ripe.

Freeze: drain the water, and then package and freeze.

Cooking: diced carrots can be added to fried rice with eggs, and sliced carrots can be used for cooking after thawing.

Broccoli and cauliflower

Operation: Wash and cut into desired florets. After a small amount of boiling water is put into the pot, blanch it several times, then take it out and drain it. When blanching broccoli, eight lemons can be added to keep it bright green, which has no effect on the flavor.

Time: blanching to discoloration. Don't overcook the water. It has nothing to do with it.

Freezing: take out the water and put it into a fresh-keeping bag according to the amount of one meal.

Cooking: When eating, it is fried or lumpy after thawing at room temperature. If you want to thaw quickly, you can cook it quickly with boiling water.

Beans such as peas

Operation: Peel into granules, blanch for a while and then drain.

Time: beans don't need long coal and water, otherwise they will be soft and rotten.

Freezing: draining water, packaging and freezing. It doesn't matter if you freeze into a lump. Take it out when thawing and rinse it with cold water.

Cooking: Frozen corn kernels, pea kernels, edamame rice, etc. Egg fried rice, porridge, curry, etc. can be added. , can also be used for cooking. Fruit corn can be made into sweet corn husk or salad.

mushroom

Operation: Tear Pleurotus ostreatus into small buds, cut Pleurotus eryngii/Lentinus edodes into sections, do not cook in the pot for too long, and cool in cold water.

Time: Boil in boiling water 1-2 minutes.

Freezing: after thorough cooling, take it out and drain it, and divide it into small packets for freezing.

Cooking: Sauté ed mushrooms with edamame, fried green peppers with Pleurotus eryngii, mushrooms, etc. Sometimes you can add mushrooms to make hot and sour soup.

tomato

Operation: Wash the whole tomato skin, dry it, wrap it in plastic wrap or plastic bag, and put it in the refrigerator for freezing. Cooking: without thawing, rinse with cold water and easily tear off the tomato skin, then cut into pieces directly in the frozen state and stir fry.

potato

Operation: Beat potatoes into mashed potatoes, add salt to taste, then pack them and put them in the refrigerator for freezing.

Cooking: You don't need to thaw it, just put it down and eat it.

Sweet potato and taro

Operation: Wash, peel and cut into pieces, ripen, and freeze directly after cooling, or freeze after grinding into mud.

Cooking: cook porridge, eat it directly, make desserts, pies, etc. You can also cut diced meat and cook it in milk, and add some sugar to make a delicious dessert.

Precautions:

After freezing, the nutritional components of vegetables have not changed, but the taste will be affected.

When blanching green leafy vegetables, you can drop a few drops of oil in the water and put it in cold water immediately after taking it out, which has the effect of color protection.

Green leafy vegetables will change color after soaking in boiling water for a few seconds, so they can be fished out.

Cauliflower and broccoli can be fished out as soon as they change color, and radishes, potatoes and beans can be cooked for half their lives. All ingredients must be drained before freezing. If you don't want the frozen ingredients to stick together, you can keep them at intervals like frozen jiaozi. Put it in the freezer at intervals, take it off after freezing and put it in a fresh-keeping bag.