5 Vegetables that are too good to be frozen

 

Recommended by vegetable professionals! 5 vegetables that are too good to be frozen

Many people may be reluctant to freeze vegetables raw. In fact, it is said that some vegetables are easier to use if they are stored frozen raw as well, which not only improves their shelf life.

This time, I asked Kasumi Kojima, a registered dietitian at a vegetable sommelier professional, to tell me about vegetables that are excellent in freezing.

No lower boil! Freeze raw and OK!

When you hear "frozen vegetables," the first thing that comes to mind is that they are sold as frozen foods such as broccoli and spinach. It's already boiled, so it's a convenient product that can be thawed and used as it is.

The vegetables we are introducing this time are vegetables that can be frozen raw without boiling. Introducing 5 excellent vegetables that are easy to freeze, have improved storage stability, and can be left frozen when used, along with storage methods.

Komatsuna

Komatsuna , which has less lye , is a vegetable that is suitable for freezing as it is.

Leafy vegetables quickly swell and lose their color, so it is very convenient to freeze them while they are still fresh.

Freezing method

After washing with water and wiping off the water, cut into 3-4 cm pieces. Freeze in a freezing storage bag lined with Kitchen paper.

How to use

If you sprinkle soy sauce on it while it is frozen, the taste will become familiar when it is thawed and the ohitashi will be completed. It becomes soft just by pouring hot water on it, so it is recommended to add it to instant miso soup or noodles. You can add it to stir-fry as it is frozen.

Point

If you make it as flat as possible, it will be difficult to stick when it freezes. Frozen Japanese mustard spinach is fragile, so handle it gently.

Retention period

Approximately 1 month

Bell peppers

Paprika, which is convenient for coloring, is often not used up, so it is recommended to freeze it. It is very convenient to freeze not only paprika but also peppers in the same way, as it saves you the trouble of picking seeds each time.

Both are saved and used in the same way.

Freezing method

After washing with water and wiping off the water, remove the seeds and make it 2 to 3 cm wide. Freeze in a freezing storage bag.

How to use

If you cut it into a size that is easy to eat while it is frozen and top it with a salad, it will be thawed by the time you eat it. If you soak it in a dressing while it is frozen, the taste will become familiar when it is thawed and you can make a simple marinade. You can add it to stir-fry as it is frozen.

Point

Even if it is frozen, it will be crispy, so it is convenient to freeze it in a large size because it can be used for any purpose.

Retention period

Approximately 1 month

Burdock

Since the root vegetables are root vegetables, there is an image that they will last for a long time, but in fact they are very vulnerable to drying and do not last for a long time. It is a nice point that it saves space rather than storing it for a long time.

In addition, if frozen, the fibers will be broken moderately, the heating time will be short, and the taste will be improved.

Freezing method

After washing off the soil and dirt and wiping off the water, cut it into 4 to 5 cm width and halve the thickness (the same thickness is OK for the narrow tip). Wrap it in plastic wrap and put it in a freezing storage bag to freeze it.

How to use

For stir-fried or simmered dishes while frozen. Even if it is thick, it can be cooked in a short time by freezing it, and the taste is good, so it can be finished in a short time.

Point

If you want to cut it into small pieces, you can cut it crispy while it is frozen, so it is convenient to freeze it while it is thick because it can be used for any purpose.

Retention period

Approximately 1 month

Green onion

It is difficult to wash off the smell of the cutting board after cutting green onions.

If you freeze them all together, you only have to cut and wash them once, and even if they are long, you don't have to push them into the vegetable room.

Not only can it be used as a condiment, but it can also be used in a wide variety of ways, such as by mixing it with food.

Freezing method

After washing with water and wiping off the water, cut into small pieces. Put the cut green onions on the storage container covered with kitchen paper, cover with kitchen paper, cover and freeze.

How to use

Topped in cold sardines while frozen. You can add it when frying fried rice, add it to Dumplings and okonomiyaki dough, and use it as an ingredient.

Point

If it freezes, shake the container up and down to make it even more fluffy.

Retention period

Approximately 1 month

parsley

Even if you buy a bunch of parsley, you often can't use it up, but the aroma and color of dried parsley are different, so it's an indispensable herb when you want to finish a dish in earnest.

When frozen, it becomes finer just by squeezing it by hand, eliminating the need to chop it with a kitchen knife.

It is convenient to keep it frozen because it is used only little by little.

Freezing method

After washing with water and wiping off the water, tear off the bunch and put it in a freezing storage bag to freeze it.

How to use

When it freezes well, crush it with your hands and use it as a topping for cooking.

Point

If the stem part is also frozen and stored separately, it can be used to eliminate the odor and add aroma when grilling meat.

Retention period

Approximately 1 month

Freezing vegetables leads to reduction and saving of food loss

By wiping off the water from all vegetables, the vegetables do not stick to each other and workability is improved. To improve the usability after freezing, do it properly without touching it.

I'm grateful that the efficiency of cooking is better than the better storage of vegetables when they are stored in a smart frozen state.

Even if you buy in bulk, it's okay if you freeze it. You can reduce food loss by not damaging it, and you can save money by shopping less frequently.