Dishes from frozen vegetables: useful qualities and recipes of dishes from a frozen mixture

How to choose a tasty mixture: the main secrets

Products that can be bought in a frozenform in the store, have their own processing technology. Collected from the fields, washed and cut into convenient pieces, vegetables are amenable to shock freezing. This is a unique technology that contributes not only to preserving the shape of the ingredients, but also their beneficial properties. The ingredients in the package differ from the fresh ones only in that they retained only 90% of the vitamins. Gastroenterologists say that they contain almost all the micronutrients that are characteristic of fresh products, so they can be consumed with gastritis. You can prepare meals from them in Post.

Note! However, there are also commercially available mixtures, for the preservation of which cold is used an older and less useful technology. Therefore, when choosing a mixture in the store, be sure to inspect the packaging for the mark "shock freeze" - and put only those in the basket.

Another important aspect is the shelf life of the product. Given that frozen vegetables are on sale all year round, it is important to monitor the expiration date marked on the package. Start from the season of specific vegetables, do not take, for example, in September frozen broccoli, packed six months ago - that is, in the early spring. With the mixtures in this case it is more difficult, so try to choose the packs, the shelf life of which does not exceed 6 months.

From open trays to purchase frozen vegetablestoo it is not necessary. As a rule, during the sale they manage to melt several times and freeze again, so you will not have to count on preserving the structure and fibers, and then there will not be any vitamins left in them. In addition, frost and even ice, which is formed during the repeated freezing, will make you pay extra money for water.

How to prepare a frozen vegetable mix: the best recipes

For starters, a few recommendations that should be remembered:

• 
  such cutting is prepared faster than fresh fruit;


• 
  it is impossible that the package is thawed at room temperature - it is better to do this on the bottom shelf of the refrigerator;


• 
  before cooking it is important to read the instructions on the pack (perhaps there are useful tips or nuances for working with the product).

Exotic pilaf with Mexican mixture

To prepare you will need:

• 
  packing of Mexican frozen vegetable mixture;


• 
  rice;


• 
  broth at will;


• 
  refined sunflower oil;


• 
  seasonings to taste;


• 
  salt.

The process is very simple and does not take much time. You need to unfreeze the Mexican mixture and then fry it in sunflower oil, lightly pouring and adding your favorite seasoning. To make the pilau not dry, you should add a little boiled water or broth when frying.

Boil the rice. It is advisable to take a long steamed rice. Rinse it in cold water so that it does not stick together. Put the rump to the rest of the ingredients and extinguish a few minutes on low heat, then leave for 10 minutes under the lid "rest".

Aristocratic dinner with frozen vegetables "in English"

It will take:

• 
  bacon or smoked meat;


• 
  2 packs of slicing at your discretion;


• 
  seasoning, you can use olive;


• 
  hard cheese if desired;


• 
  salt to taste.

Defrost the mixture. Put the bacon on a baking tray and put in a preheated oven for 5 minutes. Then get the meat and put on top of the contents of the package, sprinkle with spices, salt. You can also tread on grated cheese. Bake up to 10 minutes maximum, depending on the type of meat - until it is fully ready. You can serve with red wine.

How to prepare borscht from a vegetable mix?

You need to take 1 slicing package. It is desirable that it included carrots, chopped onions, red peppers, beans (in the compositions from different manufacturers can put different sets of vegetables). Classical cabbage is unlikely to be found in this form, but it can be replaced with the original Brussels sprouted cabbage if necessary. It is necessary to prepare:

• 
  Mexican mixture;


• 
  bone or broth meat;


• 
  5 potatoes;


• 
  fresh white or frozen Brussels sprouts;


• 
  tomato paste;


• 
  beets (if desired);


• 
  sunflower oil for frying.

Preparation of borscht is based on the classic recipe:

1. 
   Boil the broth. It is best to take a meat bone - then borsch will get rich. Ready-mixed broth so that it does not contain fatty clots and sediment.


2. 
   In the salty boiling broth throw potatoes, which can also be bought already sliced.


3. 
   Make the roast. On sunflower oil fry Mexican mixture. To taste, you can add grated beetroot. A little podolit. When the main ingredients are ready, put into the frying 2 tbsp. tomato paste. To stir thoroughly.


4. 
   Shred cabbage or prepare frozen kachanchiki.


5. 
   Try the potatoes. If it is soft, you can add roast to the broth.


6. 
   Cook for 2 minutes.


7. 
   Pour out the cabbage.


8. 
   As soon as borsch begins to boil, leave from the plate and let it brew for 10 minutes.

Serve with sour cream and black bread. Bon Appetit!

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