Usually I like to eat beans, but fresh beans are also seasonal vegetables. I won't eat it in winter. I want to freeze them and keep them for the winter. I don't know how to freeze, which is better, boiling or steaming?

It doesn't matter how the frozen beans are fried or steamed.

Frozen beans need to freeze cooked beans, one is to avoid eating toxic substances in raw beans, and the other is to keep the moisture, taste and appearance of beans unchanged. Usually, cooking methods can be used, but these two methods are relatively different, as follows:

1, beans can keep green after blanching and freezing, and the taste is crisp and suitable for frying.

2. The steamed beans will turn yellow slightly after freezing, and the taste will be softer, which is suitable for stews and stews.

Blanch the frozen beans for a few minutes, then blanch for 3-5 minutes.

When cooking frozen beans, boil the water in the pot, then add the beans, then keep the fire and cook for about 3-5 minutes until half cooked.

Note that too short blanching time will make beans smell fishy and taste hard, and immature beans also contain lectin toxic proteins and glycosides, which will do harm to human health and cause digestive tract symptoms such as diarrhea and stomach discomfort. But it is not good to scald for too long, which will make the beans soft, lose their crisp taste and turn yellow and ugly.

How long does it take to steam frozen beans? One or two kilograms of beans, normal firepower, covered with stew, usually cooked at 8- 10.

Beans contain water chestnut and plant lectin, which has a strong * * * effect on gastric mucosa. If the beans are not cooked during steaming, food poisoning will occur. The symptoms after poisoning are mostly nausea, vomiting and diarrhea. In severe cases, hematemesis and numbness of limbs may occur. Therefore, the time for steaming beans should not be too short, but not too long, otherwise the beans will be poisoned.

Stir-fry frozen beans without thawing.

If the frozen beans are not thawed, firstly, it is difficult to stir them evenly. Maybe the outside part is cooked and there is still ice inside. After the beans inside are cooked, the beans outside are overheated and become soft and yellow. This kind of frozen bean not only tastes bad, but also loses more nutrients.

It is suggested that frozen beans be thawed in the freezing room, which can not only inhibit the growth of bacteria, but also keep the taste unchanged after thawing. It only takes about 4 hours to thaw. If you want to thaw quickly, you can thaw it directly in cold water for about 20 minutes.