How to make delicious frozen cabbage? How to make frozen cabbage

1. Break off the leaves of frozen cabbage, wash them and cut them into small pieces.

2. Boil water in a pot, add frozen cabbage and cook for about five minutes.

3. Cool the blanched frozen cabbage with cold water, shape into a ball, and place on a plate.

4. Heat the oil in a pot, peel the eggs and stir well, then sprinkle them into the pot and spread them until cooked.

5. Mix the bean paste with water in advance, then pour it into the pot and bring to a boil.

6. The fragrant cabbage is prepared simply, and the whole process only takes a few minutes.

Frozen Chinese cabbage can be eaten, but it is best to warm it, because freezing Chinese cabbage after boiling will increase the number of bacteria in the food. Taking it now may cause gastrointestinal discomfort and their diarrhea. We cannot eat any frozen food immediately, because eating it after it is cold is not good for gastrointestinal health, so we should try not to eat too much cold food on a daily basis.

The most suitable temperature for storing Chinese cabbage in winter is around 0℃. If the temperature is too high, the cabbage will peel off and rot easily; if the temperature is too low, it will get cold again. Under normal circumstances, when the temperature of Chinese cabbage is -2C, although the outer leaves are frozen, if the management method is appropriate, it can be delayed to defrost and the freshness can be restored. If the temperature is too low, the protoplasmic collagen fibers of Chinese cabbage will be damaged and the cells will die. When exposed to high temperatures and thawed, water rot will occur. Therefore, we should also pay attention to the scientific research on eating frozen cabbage.

1. If the cold is mild, and only the surface layer is frozen, it can be placed at a temperature of 0 to 2C to allow it to slowly freeze before consumption. But be sure to handle it with care to avoid damage to the mechanical equipment and cause it to rot.

2. If the cold is serious, if the solid core is frozen or if there are frozen cleanings above three or four layers, do not place it in a higher temperature area to slowly freeze to avoid rotting after freezing and dehydration. Generally, frozen vegetables should be eaten frozen and cut as you go, that is, cut them while frozen, wash them with cold water, and put them into a pot with boiling water. The time for washing and dishwashing should be fast, and the less time it takes to cook, the better. If the time is too long, the food will not taste good.

In addition, boiling frozen vegetables in soup or stew can maintain the delicious flavor of the vegetables, but it is very easy to change the flavor when stuffed or stir-fried.