How to cook frozen vegetables

It's no secret that vegetables contain a lot of vitamins and minerals. However, most fresh food can be consumed only in the warm season. This raises the question of how you can enrich your body with the necessary enzymes, not relying on the season.

Selection of frozen vegetables

1. When buying a product in a packaged container, first of all, pay attention to the integrity of the package. If it is not hermetic, the vegetables can be considered spoiled.
2. Take a pack of vegetables and shake it. If you find large sticky clumps, this aspect indicates repeated freezing.
3. Pay attention to the shelf life of the product, also look at the date of freezing. Vegetables frozen in the season of their sale will contain the maximum amount of vitamins.
4. When choosing a mixture, pay due attention to the composition, it should contain an equal ratio of components. If the package with the frozen product is covered with frost, such a sign indicates non-compliance with the temperature storage conditions.
5. The pack should not be swollen, the result is the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to get bright or faded specimens. The product must be a natural color.

Rules for cooking frozen vegetables

1. Consider the fact that frozen vegetables are cooked 2 times faster than fresh produce. Therefore, when cooking soups, these ingredients are added last.
2. Frozen vegetable mixture is completely edible without much preparation. The only condition is to properly defrost the product.
3. If you are not going to cook right now, put the bag in a plastic container, cover it with a tight lid. Put in the fridge.

Proper cooking of frozen vegetables

1. For boiling a packet of vegetables weighing 400 grams. Pour 0.7 liters into a small saucepan. drinking water. Put the pot on the fire, wait for boiling. If necessary, add spices and various seasonings to your taste.
2. Then pour the vegetable mixture in a heat-resistant container with boiling water. Stir the components, cover with a lid, making it possible to leave excess steam. Boil the composition for about 12 minutes.
3. When the time is up, fold the vegetables into a colander, wait until all the liquid has drained. Put the vegetables in a convenient dish for you, mix with any dressing. The dish is ready to eat.

The classic recipe for a quick snack

• drinking water - 65 ml.
• Onion - 1 pc.
• salt - quantity at the discretion
• sunflower oil - 40 gr.
• frozen vegetables - 450 gr.
• seasoning to taste

1. Peel the onion, chop it into small cubes. Place the product in a thick-walled container, pour in the oil. Turn on the heat, fry the onions to transparency, then add the vegetables.
2. Stir the composition, adding spices and water.After this loosely cover. Stew vegetables for about half an hour. After a while, try the mixture. If the dish is ready, serve it to the table.

Healthy vegetable breakfast

• chicken eggs - 3 pcs.
• frozen beans - 110 gr.
• granulated garlic - 5 gr.
• food salt - to taste
• milk - 35 ml.
• Corn oil - 20 ml.

1. Put the beans in a hot, hot frying pan, wait until the moisture has completely evaporated. Simultaneously mix the eggs, milk and seasonings, beat the mixture until smooth.
2. After evaporation of moisture in vegetables, add oil to them and mix. Fry the mixture to a bronze shade. After that, pour in the egg mass. Knead the food and turn the stove down to a minimum. Wait for the omelet.

Roasted Frozen Vegetables

• Package of vegetables - 1 pc.
• fine salt to taste
• olive oil - 65 gr.
• seasonings - 10-15 gr.

1. Pour a pack of frozen food into the pan. Place heat-resistant container on high heat. Fry the vegetables in such a way that all moisture will evaporate.
2. Then add the butter and spices. Stir the mixture and cover with a lid.Reduce the power of the plate to a minimum, simmer about 8 minutes.
3. After readiness, use at your discretion as an independent delicacy or serve with potatoes, meat, fish.

Vegetable mix in a slow cooker

• frozen vegetables - 380 gr.
• water - 0.5 l.

1. Pour water into the multi bowl, on top of it, place a container for steam processing of the products. Place the frozen ingredients.
2. Close the appliance with a lid, put the program "Steam cooking", the approximate cooking time is about 15 minutes.
3. After that, shift the finished vegetables in the container, season with spices and other additives, mix well. The dish can be used.

Baked vegetables with bacon

• bacon - 350 gr.
• frozen vegetables - 900 gr.
• spices - to taste
• fresh greens - in fact

1. Cut the bacon into small pieces, place on a baking sheet and send to the oven for 6-8 minutes, stew at 190 degrees.
2. After that, place the vegetables on top of the meat product and add spices to taste. Re-place in oven for another 5 minutes. If desired, the finished dish can be sprinkled with grated cheese.

Roasted Pineapple Mix

• carrots (frozen) - 100 gr.
• cauliflower (frozen) - 110 gr.
• broccoli (frozen) - 120 gr.
• pineapple in a jar - 90 gr.
• fresh lemon - ½ pcs.
• potatoes - 50 gr.
• starch - 10 gr.
• Fresh coriander - 25 gr.
• olive oil - 75 gr.
• salt - the amount in fact

1. Pour olive oil into the pan, put vegetables in it. Fry the mixture over medium heat. After that, chop the pineapple into cubes, chop lemon and greens. Send to the blender.
2. Then pour the resulting sauce into a small container, add starch to it, mix well. Add the composition to the roasted vegetables, simmer over low heat until pasty.

Vegetables with buckwheat

• purified water - 450 ml.
• buckwheat - 230 gr.
• a mixture of vegetables - 390 gr.
• sunflower oil - 50 ml.

1. Pour buckwheat in a small container, pour water and rinse the cereal. Remove the extra parts. After that, send buckwheat to the stove, add salt to taste, cook until ready.
2. Then fry the vegetables in oil and add spices, mix the mixture. Add buckwheat to the total mass. Cover the heat-resistant container with a lid, set the burner to a minimum, stew for 4 minutes.

Soup from frozen vegetables with stew

• Onion - 1 pc.
• potatoes - 3 pcs.
• carrot - 1 pc.
• stew - 330 gr.
• crushed pepper to taste
• tomato paste - 55 gr.
• white cabbage - 130 gr.
• a mixture of vegetables - 350 gr.
• salt - to taste
• green beans (frozen) - 200 gr.
• various spices - to taste

1. Pour the purified water into a small saucepan, boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
2. Add in boiling water spices, potatoes and cabbage, mix. Simultaneously fry the onion, beans and carrots in tomato paste in a thick-bottomed skillet.
3. Pour frozen vegetables in a common pot, cook for about 12-15 minutes more. After the time has expired, add the stew to the mixture, stew for 6 minutes.
4. After that, add a roast, stir the soup, turn off the heat. Give the dish a chance to brew for half an hour.

Casserole with vegetables

• a mixture of vegetables (frozen) - 950 gr.
• hard cheese - 170 gr.
• milk - 140 ml.
• chicken eggs - 3 pcs.
• vegetable oil - 35 gr.
• salt - 12 gr.

1. Place frozen vegetables in boiling water, cook for about 7 minutes. After that, fold the mixture into a colander, wait until the liquid has completely drained.
2. Grease a baking sheet with butter, put boiled vegetables on it. Beat the eggs with the milk, stir in the grated cheese, add salt to taste. Pour mixture over vegetables.
3. Send the baking tray to the preheated oven to 190 degrees. Wait for about 12 minutes, serve the finished dish with fresh herbs.

Vegetable stew

• frozen vegetables - 450 gr.
• broccoli (frozen) - 300 gr.
• onions - 2 pcs.
• spices - to taste
• vegetable oil - 85 gr.

1. Pour vegetable oil into a thick-bottomed pot, add chopped onions and vegetables to it. Sprinkle with seasoning, stir.
2. Fry the mixture on the fire for 3 minutes, then reduce the stove to the minimum power, cover the pan with a lid. Tomite about 25 minutes.

Vegetables with seafood

• Mexican blend - 650 gr.
• seafood cocktail - 400 gr.
• green salad - 90 gr.
• soy sauce - 55 ml.
• olive oil - 95 ml.
• lemon juice - 40 ml.
• French mustard to taste
• crushed white pepper - 9 gr.
• table salt - 15 gr.

1. Pour olive oil into a thick-bottomed frying pan, place seafood in it, add seasoning to taste. Fry foods over high heat for 7 minutes, then pour them with lemon juice.
2. Then put a mixture of vegetables on top of the sea cocktail. Tomite until complete evaporation of the liquid. Then pour the dish with soy sauce.Stir the mixture and fry. Rinse the lettuce, chop and mix with mustard. Add to the total mass. Stir well, serve.

Baked chicken fillet with vegetables

• chicken breast - 450 gr.
• drinking water - 65 ml.
• homemade sour cream - 85 gr.
• vegetable mixture - 1.2 kg.
• salt - 12 gr.
• pepper - 6 gr.
• greens to taste
• sesame seeds - 20 gr.
• spices - to taste

1. Preheat oven to 195 degrees. Place the vegetable mixture on a baking sheet, distribute the water evenly. Finely chop the chicken fillet, roll in spices.
2. Add salt to the vegetables, lay the meat on top. Pour sour cream mixed with sesame. Then send the baking sheet to the oven, wait 20-25 minutes.
3. After cooking, place it on a la carte plates and decorate with fresh greens. If desired, you can also add various mushrooms to sour cream.

Self-freezing vegetables

1. If you decide to freeze the vegetables yourself, select the necessary products. Carefully inspect them so that the fruit is not damaged. Rinse well after this.
2. Dry the vegetables, if necessary, remove inedible parts. Chop to your taste.If you are going to freeze carrots, peppers, beets or greens, they must be scalded with boiling water, then put in cold water for a few seconds.
3. Dry the vegetables, then distribute them in a portion of dense polyethylene bags with plastic clasps. Get rid of air before freezing. You can also spread the vegetables on a tray and send them to the freezer. As soon as the product freezes, pack the mixture in packs.

Experiment with recipes, serve the vegetable mixture as a side dish. Fill it with various additives and sauces. To keep food frozen for a long time, the temperature in the freezer should be around -20 degrees.

Video: how to cook a side dish of frozen vegetables