How to cook frozen vegetables deliciously

It's no secret that vegetables contain a lot of vitamins and minerals. However, most fresh foods can only be consumed during the warmer months. This raises the question of how you can enrich your body with the necessary enzymes without relying on the season.

Selection of Frozen Vegetables

1. When buying a product in packaged containers, first of all pay attention to the integrity of the package. If it is not airtight, vegetables can be considered spoiled.
2. Take a pack of vegetables and shake it. If you find large clumping 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 bag with the frozen product is covered with hoarfrost, this symptom indicates that the storage temperature is not observed.
5. The pack should not be swollen, the consequence of this is the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to get bright or faded copies. The product must be a natural color.

Cooking Rules for Frozen Vegetables

1. Consider the fact that frozen vegetables cook 2 times faster than fresh products. Therefore, when cooking soups, these ingredients are added last.
2. Frozen vegetable mix is ​​quite edible without much preparation. The only condition is the correct defrosting of the product.
3. If you are not going to cook right now, place the bag in a plastic container, cover with a tight lid. Send to the refrigerator.

Proper cooking of frozen vegetables

1. For boiling a package of vegetables weighing 400 g. pour 0.7 l into a small pan. drinking water. Put the pan on the fire, wait for it to boil. If necessary, add spices and various seasonings to your taste.
2. Then pour the vegetable mixture into a heat-resistant container with boiling water. Stir components, cover, allowing excess steam to escape. Boil the composition for about 12 minutes.
3. At the end of time, throw the vegetables in a colander, wait for the drainage of all the liquid. Place the vegetables in a dish convenient for you, mix with any dressing. The dish is ready to eat.

Classic quick bite recipe

• drinking water - 65 ml.
• onion - 1 pc.
• salt - discretionary quantity
• sunflower oil - 40 g each.
• frozen vegetables - 450 gr.
• seasoning to taste

1. Peel the onion, chop it into small cubes. Put the product in a thick bottom container, pour in the oil. Turn on the heat, fry the onions until transparent, then add the vegetables.
2. Stir the composition by adding spices and water. Then cover tightly. Stew vegetables for about half an hour. After a while, try the mixture. If the dish is ready, serve it to the table.

Healthy breakfast of vegetables

• chicken eggs - 3 pcs.
• green beans - 110 gr.
• granulated garlic - 5 gr.
• table salt to taste
• milk - 35 ml.
• corn oil - 20 ml.

1. Pour the beans into a dry hot pan, wait for the complete evaporation of moisture. In parallel, mix eggs, milk and seasonings, beat the mixture until smooth.
2. After evaporating moisture in the vegetables, add oil to them and mix. Fry the mixture to a bronze tint. Then pour in the egg mass. Stir foods and reduce to minimum. Wait for the omelet to cook.

Sauteed Frozen Vegetables

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

1. Pour a packet of frozen food into the pan. Place heat-resistant containers on high heat. Fry vegetables so that all moisture evaporates.
2. After that add oil and spices. Stir the mixture and cover. Reduce the power of the stove to a minimum, simmer for about 8 minutes.
3. After readiness, use it at your discretion as an independent treat 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 set a container for steam processing of products. Place the frozen ingredients.
2. Close the appliance lid, put the program "Steam cooking", the approximate cooking time is about 15 minutes.
3. After that, transfer the prepared vegetables into containers, season with spices and other additives, mix well. The dish can be consumed.

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 put in the oven for 6-8 minutes, simmer at a temperature of 190 degrees.
2. After that, place the vegetables on top of the meat product, add spices to taste. Re-place in the oven for another 5 minutes. If desired, the finished dish can be sprinkled with grated cheese.

Pineapple Stir Fry

• 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 cilantro - 25 gr.
• olive oil - 75 gr.
• salt - amount in fact

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

Buckwheat Vegetables

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

1. Pour buckwheat into a small container, pour water and rinse the groats. Remove excess particles. After that, send buckwheat to the stove, pour salt to taste, cook until tender.
2. Then fry the vegetables in oil and pour in spices, mix the mixture. Add buckwheat to the total mass. Cover the heat-resistant container, set the burner at minimum, simmer for 4 minutes.

Frozen Vegetable Soup with Stew

• onion - 1 pc.
• potatoes - 3 pcs.
• carrot - 1 pc.
• stew - 330 gr.
• ground 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 purified water into a small pot, boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
2. Add spices, potatoes and cabbage to boiling water, mix. Simultaneously fry the onion, beans and carrots in a tomato paste in a thick-bottom skillet.
3. Pour frozen vegetables into a common pot, cook for about 12-15 minutes. After time, add the stew to the mixture, simmer for 6 minutes.
4. After that, add the frying, knead the soup, turn off the heat. Allow the dish 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, throw the mixture into a colander, wait for the liquid to drain completely.
2. Lubricate the pan with oil, place the boiled vegetables on it. Beat eggs with milk, stir in grated cheese, add salt to taste. Pour the mixture over the vegetables.
3. Place the pan in a preheated oven to 190 degrees. Wait 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 the vegetable oil into a thick-bottomed pan, add the finely chopped onions and vegetables. Sprinkle the mixture with seasonings, mix.
2. Fry the composition on fire for 3 minutes, then reduce the stove to minimum power, cover the pan with a lid. Tomite for about 25 minutes.

Seafood vegetables

• Mexican mix - 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
• chopped white pepper - 9 g.
• table salt - 15 gr.

1. Pour olive oil into a thick-bottomed skillet, place seafood in it, pour seasonings to taste. Fry foods over high heat for 7 minutes, then pour them with lemon juice.
2. Then lay the vegetable mixture on top of the sea cocktail. Strain until the liquid evaporates completely. Then pour the dish with soy sauce. Stir the mixture and sauté. Rinse lettuce leaves, chop and mix with mustard. Add to the total mass. Mix 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.
• table salt - 12 gr.
• pepper - 6 gr.
• greens to taste
• sesame seeds - 20 gr.
• spices to taste

1. Preheat the oven to 195 degrees. Place the vegetable mixture on a baking sheet, evenly distribute the water. Chop the chicken thinly, roll in spices.
2. Add salt to the vegetables, put pieces of meat on top. Drizzle sour cream mixed with sesame seeds. Then send the pan to the oven, wait 20-25 minutes.
3. After cooking, put it on a serving plate and decorate with fresh herbs. If you wish, you can also add various mushrooms to the sour cream gravy.

Self-freezing vegetables

1. If you decide to freeze vegetables yourself, select the necessary products. Inspect them carefully so that there is no damage to the fruit. Rinse thoroughly afterwards.
2. Dry vegetables, if necessary remove inedible parts. Chop to your taste. If you are going to freeze carrots, bell peppers, beets or greens, they must be scalded with boiling water, then placed in cold water for a few seconds.
3. Dry the vegetables, then distribute them in portioned bags made of dense polyethylene with a plastic fastener. Get rid of air before freezing. You can also arrange the vegetables on a tray and send them to the freezer. Once the product freezes, pack the mixture in packs.

Experiment with recipes, serve the vegetable mixture as a side dish. Season 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