13/08/2019
I think this is a great option pieces for all those who value their time! 😊(Recipes freezing vegetables, herbs and fruits).
Do so is not the first year and You advise
1. cucumbers. Cut into circles or slices, tightly placed in small molds, hermetically Packed and frozen. Frozen cucumbers are stored for no more than six months, using for salads.
2. green. Dill, parsley, sorrel, onion feathers, cilantro, celery, etc. before freezing, thoroughly washed, dried (this is important) and cut. Prepared greens stacked in packages, squeeze to aerate, packs tightly knotted. Another way to freeze greens - freezing in small portions in water. To do this, the molds for ice tightly compacted wet greens, pour water and freeze
The resulting ice cubes are poured into a package and stored in a freezer. Use, not defrosting, throwing 1-3 cubes in the finished dish.
3.Tomatoes. Small cherry tomatoes can be frozen whole, large tomatoes are cut into slices and act with them the same way as with cucumbers. You can freeze tomato puree.
4.Sweet pepper. Pepper for stuffing is frozen completely, cutting off the "caps" and removing the seeds. Prepared peppers put one into the other and freeze. However, in this way they take up a lot of space. Pepper can be frozen in another way, cutting it into cubes or strips and tightly Packed in plastic bags. In this case, the pepper should be blanched for 10-15 minutes and dried.
5. Eggplants. Before freezing, blanch the eggplant for 5-10 minutes, drain the water, cut and freeze.
6. Beans are washed, cleaned, dried, cut into pieces 2-3 cm in size and frozen.
7. Green peas are frozen in bulk, pre-washed and dried. Peas poured on a tray, frozen and poured into a package, tightly tying.
8.Corn in the milk stage husk from the cobs and freeze in the same way as peas.
9. White cabbage is frozen in the form of straw, it is laid out in packages, remove air and tightly tied.
10. Cauliflower. In fresh cauliflower remove the upper leaves, the head is divided into inflorescences. Blanch with the addition of a small amount of citric acid for 3 minutes, cool and dry on a towel. Spread out on packages and freeze.
11. Broccoli – very delicate, so blanch it is not necessary. Broccoli divided into kapustinite of frozen Cauliflower, washed, obsushivayut and sort packages.
12. Brussels sprouts are frozen after a brief blanching (2-3 minutes), in bulk on a tray.
13. Zucchini and squash before freezing cut into cubes, remove the seeds, boil for 10-15 minutes, recline into a colander, cool. Sort packages, and remove them from the air, tightly knotted.
14. Carrots and beets are washed, cleaned, cut into small cubes or rubbed on a large grater and frozen in small batches in packages.
15. Pumpkin is frozen in the same way as zucchini. It is cut into cubes, removing the seeds, blanched for 10-15 minutes, cooled and put in bags. The pumpkin can grate it and freeze in small batches.
16. Apples. For freezing suitable sweet and sour varieties of apples. Apples are thoroughly washed, cleaned, remove the core. Cut into slices or slices and dipped in acidified or salted water, so as not to darken, but not more than 20 minutes. Prepared apples spread on a tray and put in the freezer. When the apples are slightly frozen, remove the tray, quickly separate the slices from each other and again put in the freezer for the final freeze. Frozen apples folded into plastic bags and tie tightly.
17. Strawberries, raspberries, blackberries. These berries are thoroughly washed, dried and frozen in bulk on trays. The berries are poured on a tray in a single layer. Frozen berries are best stored in containers – so they do not crumple and retain their shape when defrosting.
18. Currants, gooseberries, etc. Berries are washed, dried and frozen, scattered on a tray. Ready berries poured into plastic bags and tightly tied. Any berries can be frozen in the form of puree.
19. Apricots, peaches, cherries, plums. Be sure to clean the bones, freeze in flat containers with the released juice. These briquettes stacked in packages.
20. Mushrooms. For freezing suitable strong, not worm-eaten mushrooms, boletus, frozen agribiotechnology, mushrooms, mushrooms, chanterelles. Mushrooms should be stored on the same day when they were collected. Before freezing, the mushrooms are carefully sorted out, cutting off the damaged parts, and washed in several waters. Prepared mushrooms are dried on a towel. Mushrooms can be frozen raw, fried, boiled and in the form of ready soup. For the "raw" method, large mushrooms are cut into several parts, small ones are left whole, spread on a baking sheet and frozen. Frozen mushrooms are transferred to a container or bag. If you are afraid to freeze raw mushrooms, they can be pre-boiled, fried or extinguished. Boiled mushrooms recline on a colander, cool and spread in containers. They do the same with fried mushrooms. Stewed mushrooms can be frozen together with the fragrant liquid in which they were prepared. And you can prepare a semi-finished mushroom soup: boil light mushrooms, pour the cooled broth with mushrooms in containers in which food packages are enclosed, and freeze. After that pull the packages from the containers and store the soup in neat briquettes.
21. Vegetables can be frozen separately, and can be cooked any assorted. Paprikash, Hawaiian or Mexican mixture, Ratatouille, paella – all this you can do yourself. Prepare the necessary vegetables, peel, wash, cut into cubes. All vegetables to blanch. Rice or beans, if used, pre-boil until half-cooked. Here, for example, several variants of such mixtures. Most importantly – only you can decide what and how much you put there.
**** Vegetables with mushrooms for frying: rice, green peas, corn, pepper, onions, carrots, mushrooms.
**** Paprikash: sweet peppers, zucchini, green beans, tomatoes.
**** Mexican mix: carrots, green beans, peppers, corn, eggplants, red beans, green peas, onions, celery.
**** Rustic vegetables: potatoes, corn, broccoli, peppers, carrots, onions, green beans.
**** Spring vegetables: cauliflower, broccoli, Brussels sprouts, green peas, carrots, potatoes, onions.
**** Paella: eggplant, pepper, rice, peas, corn, carrots, zucchini, onions.
**** Guvech: eggplant, pepper, onion, tomatoes.
**** Hawaiian mixture: green peas, corn, pepper, rice.
**** Lecho: tomatoes, peppers, zucchini, carrots, onions.
**** Greens for salads: cucumbers, dill, green onions, parsley.
**** Greens for soup and main courses: dill, parsley, Basil, green onions.
**** Vegetable stew: cauliflower, carrots, green onions (with head), dill, green peas.
**** Dressing for borsch: sweet pepper, green onions (with a head), bitter pepper, dill, parsley, garlic.
**** Mushroom soup: mushrooms or white mushrooms, carrots, potatoes, onions.
**** Sorrel soup: sorrel, potatoes, carrots, onions.
**** Borsch: beets, cabbage, potatoes, carrots, tomatoes, onions.
Vegetable mixtures are prepared without defrosting, steamed or stewed in a pan with a minimum amount of oil. Frozen soups spread in boiling broth or water and cook for a short time.
