How to eat quick-frozen mixed vegetables?

Quick-frozen mixed vegetables are very convenient to eat. No need to wash, cut and defrost when bringing them indoors. Since most frozen vegetables are steamed, some seasonings (such as salt) may be added, so cook them over high heat. Cooked immediately, its taste, color and vitamin content are almost the same as fresh vegetables. 1. Quick-frozen mixed vegetables cannot be frozen and thawed. Add some sugar when cooking to reduce the frozen smell of frozen vegetables. 2. If you feel that quick-frozen vegetables are not clean enough, you can also blanch them first and then fry them. Improper consumption of quick-frozen vegetables will not only destroy their nutrition, but also destroy their color, aroma and taste. The correct way to eat is to buy and eat immediately. Do not store in your home, let alone in outdoor conditions. Secondly, quick-frozen vegetables have been cleaned, washed and blanched before being bagged, so no additional washing is required. , just defrost. Production process: blanching using vegetables. When the vegetables turn dark green, they can be picked up, put into cold water to cool, and then the cooled vegetables are dried in a centrifuge, and then frozen at minus 33 degrees Celsius to 40 degrees Celsius. Quick freezing in a cold wind environment at 45 degrees Celsius for about 45 minutes * vegetables are formed at different times *, and then put into cold water to form thin ice on the surface, which can prevent oxidation. The purpose of blanching is to kill fungi and achieve sterilization purposes. Water above 40 degrees Celsius can inactivate biological enzymes in vegetables, thereby slowing down biological and physiological reactions. The shorter the freezing time, the better the quality of quick-frozen vegetables.