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Frozen vegetables for the winter for soups, stews, pizzas

Modern freezers allow you to prepare a lot of vegetables for future use. When properly frozen, all nutrients in vegetables, fruits, mushrooms and herbs are preserved. You can freeze as whole fruits, and slices or in the form of mashed potatoes or juices. Very comfortably harvest vegetable mixes, they are expensive in supermarkets, and you, in the season of vegetables, can freeze supplements for soups, borscht, gravies and sauces practically for pennies. To ensure that frozen vegetables do retain their useful properties, taste and appearance, observe the basic rules freezing vegetables. Use as far as possible special, durable packages for freezing so that no air gets into them.

  • First, vegetables should be fresh, not spoiled, thoroughly washed and dried.
  • Secondly, if you have a super-frost function in the freezer, use it to freeze the prepared packages with vegetables as quickly as possible.

In packages there should be no excess air and one should not allow them re-freezing. You can not defrost the vegetables under hot water. That to you it was not difficult prepare vegetables, we will show you the home recipe and various nuances of freezing the main vegetables for the winter so that you can use fresh vegetables to make delicious dishes.

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Ингредиенты для freezing vegetables на зиму

Bulgarian pepper optional
Eggplant optional
Tomatoes optional
Cauliflower optional
Broccoli optional
Asparagus beans optional

Приготовление пошаговое freezing vegetables на зиму с фото

  1. To freeze the Bulgarian pepper for the winter, there are several ways, depending on what you will cook from it later. For stuffing pepper, prepare it whole. Wash the vegetables thoroughly, dry, peel the seeds, add one as much as you normally cook, pack in packages, preferably two, let out excess air and send to the freezer. So for the preparation of stuffed peppers you will need tomato, start a few peppers with crushed tomatoes and greens.
  2. To prepare the Bulgarian pepper for soups, borsch or salads, cut the Bulgarian pepper into strips or cubes. It will be beautiful if the peppers are of different shades. Put the portions in bags, press firmly, removing excess air. Send it to the freezer.
  3. To freeze cauliflower, first it should be blanched on low heat for about 3 minutes. Throw away the colander, cool and dry well. Divide cauliflower into inflorescences and pack in portions into bags and containers.
  4. Broccoli замораживают также с предварительной термообработкой. Капусту тщательно помойте, разделите на соцветия, бланшируйте 2-3 минуты, а когда обсохнет, упакуйте, выпустив с пакетов воздух.
  5. Asparagus beans, as well as cauliflower, should be blanched 2-3 minutes before freezing. Cool, dry and pack in portions. Immediately send for superzamorozku.
  6. Tomatoes можно замораживать тоже несколькими способами. Для приготовления пиццы, помидоры можно заморозить кружочками в пакете в один слой.
  7. To make sauces and gravy, freeze tomatoes in the form of mashed potatoes or cut them into cubes. You can fill with silicone juice silicone molds or disposable cups, freeze, and then shift into bags.
  8. Eggplant рекомендуют замораживать после термообработки. Например, можно вымытый и обсушенный баклажан, нарезать вдоль на полоски, обжарить до золотистого цвета, остудить и уложить в пакеты. Зимой, можно из них приготовить рулетики с чесноком. Eggplant также можно запечь, удалить кожицу и заморозить.
  9. You can also prepare vegetable mixes. It is worth thinking about what kind of vegetables you like to eat, and how much should be enough for one serving.
  10. For example, for making soups, a set of vegetables is suitable: tomatoes, green beans, green peas, carrots, onions, cauliflower, broccoli and greens. Each shredded vegetable must be blanched separately before freezing, except tomato. Cool and dry, mix vegetables and pack, releasing excess air.
  11. Such mixtures are lowered into boiling soup, 3-5 minutes before cooking.

Frozen vegetables are generally not pre-defrosted, but put in boiling soup or stew immediately from the freezer. Bon Appetit!

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