Freezing the largest group of vegetables in precise and successful ways ???? saves you time and effo
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In this video, we discuss how to freeze a large group of vegetables in successful ways that preserve a high percentage of their nutritional value. We take into account the following points when freezing: We buy vegetables while they are fresh and in good condition so that their nutritional value is high. We try not to leave the vegetables outside the refrigerator or even inside it for several days before freezing them so that the vegetables do not start to wilt and the enzymatic decomposition processes begin to occur inside them, and thus the vegetables lose their nutritional value and we freeze them while they are low in nutritional value. We must ensure the quality of the freezer, that is, that the freezing is fast so that the vegetables reach zero degrees Celsius quickly because if the time it takes for the vegetables to reach the freezing point is prolonged, then they will lose some of their nutritional benefits. Vegetables should not be exposed to thawing and freezing several times because this affects their nutritional value and texture as well. The best way to cook vegetables is to put them on the fire while they are frozen so that the plant cell cover surrounding the vegetables does not explode, and thus the plant juice comes out, and thus we lose a large part of the nutritional value. As for frozen vegetables to be used for stuffed vegetables or dolma, they are left to thaw from the ice and then stuffed. It is best to always freeze the vegetables available in the market in small quantities sufficient for a month or two at most, because the longer the freezing period, the more it affects the texture of the vegetables after cooking. As for seasonal vegetables such as green beans, peas, and broad beans, they can be stored in the freezer for a period that may reach a year. Link to the channel's page on Facebook ???? https://www.facebook.com/profile.php?... Instagram link ???? https://instagram.com/nahrain__kitche...
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