Can frozen mixed vegetables be fried directly or do they need to be defrosted first? Tangshan quick-frozen mixed vegetables will give you the answer

Whether quick-frozen mixed dishes (such as a combination of green beans, corn, and diced carrots) need to be defrosted depends on the cooking method - quick frying and stewed rice can be stir-fried directly, while thawing is recommended for cold salads and easy-to-cook ingredients. Both processing methods can produce delicious dishes. The key is to adapt to the scene and operation details. Tangshan quick-frozen mixed dishes have the answer for you.

1. No need to defrost: fry directly (suitable for quick frying and braised rice, saving time and keeping crispy)

This method is suitable for scenes that pursue efficiency and want to retain the crispness of ingredients, and is especially suitable for quick meals when you are busy.

Applicable methods: Home-style quick stir-fry (such as stir-fried diced pork with mixed vegetables), braised rice (such as mixed vegetable and sausage stewed rice), and soup (such as mixed vegetable egg soup).

Operation points:

Use your hands to break up any lumps of mixed vegetables before putting them in the pot to avoid uneven heating (for example, the frozen lumps are not yet cooked, while the scattered ones have been fried).

Add 1 tablespoon more oil to the hot pan. When the oil is hot, add the mixed vegetables directly. Turn up the heat and stir-fry quickly for 2-3 minutes until the ingredients turn green and the ice on the surface is completely melted.

If you are worried about being cooked, you can pour 1 tablespoon of water along the edge of the pot, cover and simmer for 10 seconds, so that it is cooked through but not soft.

Advantages: Save time, the ice ballast contained in the ingredients can prevent sticking during frying, lock in moisture, and retain the crisp and tender taste of green beans and corn.

2. It is recommended to defrost: process first and then fry (suitable for cold salad and taste control scenarios)

This method can avoid excessive water leakage and sticky taste, especially suitable for high taste requirements or special methods.

Applicable methods: cold dishes (such as mixed vegetables and yogurt salad), paired with shrimps/eggs and other easy-to-cook ingredients (such as mixed vegetables with smooth eggs), and stir-fries that require flavor control.

Correct way to thaw:

Quick thawing: After sealing, soak in cold water for 5-10 minutes, remove and drain the surface moisture (avoid water leaking out during frying, which will cause the eggs to become thin and the meat to become woody).

Defrost safely: spread it out at room temperature for 15 minutes, spread it gently with your hands, and make sure there is no ice on the surface (don't leave it for a long time to prevent deterioration).

Advantages: The ingredients are heated evenly and are not easy to stir-fry, and the taste is more refreshing when served cold. When paired with easy-to-cook ingredients, they can be cooked at the same time, and there will be no "old eggs but undercooked vegetables" situation.

3. General pit avoidance techniques (applicable whether thawing or not)

Store in portions: After buying large packages, put them into small sealed bags according to the "one serving amount". When thawing, take 1 bag to avoid repeated thawing that will cause the ingredients to become watery and sticky.

Seasoning timing: When stir-frying directly, stir-fry for 2 minutes before seasoning (salt, light soy sauce) to avoid adding salt too early to make the ingredients water out; seasoning can be done first after thawing and stir-frying to make it easier to absorb the flavor.

Pairing with meat: If it is paired with diced pork or chicken, it is recommended to stir-fry the meat until half-cooked and then serve it out, then stir-fry the mixed vegetables, and finally mix it, which can ensure tender meat and crispy vegetables.