Can you still eat stir fried vegetables frozen for a month, and can you still eat them when they are

Stir-fried vegetables can not be eaten frozen for a month, because the freezing time is too long, and frozen food is also a time regulation.

Frozen vegetables cannot be eaten, the main reasons are serious nutrient loss, bad taste, and harmful substances.

1. Serious nutrient loss: If it is lower than 0 °C, the plant tissue of vegetables will be seriously damaged, and vitamins, amino acids and other components will be lost. For example, after tomatoes are frozen at low temperatures, the flesh will be blister-like, the umami will disappear, it will not be easy to cook, and it will accelerate its rancidity and rot.

2. Bad taste: After freezing, vegetables will have a great discount in taste due to the loss of some nutrients, or rancidity and decay after freezing, and even strange tastes such as bitterness and sourness.

Precautions for refrigeration of vegetables.

1. Don't wash first.

In general, vegetables should not be washed before being put in the refrigerator, as an excessively humid environment is a breeding ground for bacteria. Washing vegetables and putting them in the refrigerator is easy to increase the humidity in the refrigerator and create conditions for bacteria to multiply. In addition, fruits and vegetables usually have a layer of wax on the surface to protect them from microorganisms, and washing them will destroy them, making it easier for bacteria to enter the inside of fruits and vegetables.

2. Put it in a plastic bag.

Put it in a film bag or food bag, don't seal it too hard, leave some breathing openings, so that it can breathe, if it can produce convection is the best, and a few more small openings can be used to achieve convection. This keeps the moisture inside the leafy vegetables from evaporating so quickly and getting respiration.

3. Do not put it directly in the refrigerator.

It is best not to put vegetables bought from the market directly in the refrigerator. This is because in order to make the green leafy vegetables look better and not easy to wilt, merchants will spray a little water on them every once in a while. When you buy it and store it at home, you should first dry the water droplets on the surface of the leafy greens, then wrap the vegetables in a clean paper towel, and then put them in a bag and put them in the refrigerator for storage.

Because the paper will absorb some water, it will not allow the vegetables to soak in the wet water, so it will not perish. This method is suitable for leafy greens such as rape, lettuce, spinach, bok choy, amaranth, coriander, leeks, chives, water spinach and lettuce.

4. Don't use plastic bags.

Wrap the vegetables directly in a plastic bag and store them in the refrigerator, and when you take them out, you will feel that the plastic bag is wet and has a lot of moisture. This is due to the fact that the vegetables are stuffed in plastic bags, which causes the surrounding humidity to become high. This makes it easy for bacteria to grow, causing vegetables to spoil.

People's Daily Online - All kinds of vegetable preservation tips, don't throw them all into the refrigerator.

People's Daily Online - Are frozen vegetables less nutritious?Precautions for refrigeration of vegetables.

Yes, but it's better not to stir-fry, stews are fine.

Children's taste buds are denser and more sensitive to the same taste, so they tend to reject vegetables with a special smell, such as leeks, garlic, green onions, ginger, celery, fennel, peppers, carrots, etc.

But as long as families don't refuse to serve these vegetables because of this, children feel that they are part of the diet, and as they get older, they are likely to accept the taste and naturally change their picky habits.

Do not use boiling water to thaw frozen meat for daily cooking. Many people like to save trouble and directly have boiling water to thaw frozen meat, because the water in the meat tissue cannot be quickly absorbed by the cells and flows out.

It will not be able to restore its original quality, and the surface of frozen pork will form a hard film when it is frozen at high temperatures, which affects the diffusion of the internal temperature of the meat, creating an opportunity for bacteria to multiply, and the meat is also prone to spoilage.

Stir-fry frozen for a week, it is not recommended to eat it. Vegetables, in particular, not only do they have no nutritional value, but they are also likely to multiply by bacteria. So, next time, remember to stir-fry and eat now. Here's how to make a stir-fry:

Steps for scrambled eggs with fungus and shallots:

Ingredients required: an appropriate amount of fungus (dry), 2 eggs, 4-5 shallots, an appropriate amount of oil and salt

Steps:1First of all, the dried fungus should be soaked, and the fungus can be soaked in cold water to maintain the original nutrients of the fungus.

After 3-4 hours of soaking, soaking the fungus in cold water can make the fungus slowly absorb and soak in the cold water, so that it can restore the translucency of the fresh fungus, the yield is also very high, the taste is very crisp, and the black fungus can absorb enough water and restore to the physical state when it grows.

2.Wash the soaked fungus and tear the larger fungus into small flowers.

3.Knock the eggs into the bowl, beat evenly with chopsticks, cut the shallots into segments with an oblique knife, open the green onion white and green onion leaves, when stir-frying, first fry the white part of the green onion, and then fry the green onion leaves, so that the green onion leaves will not be overfried.

4.Add water to the pot and boil, blanch the fungus, boil for 1-2 minutes after the water boils, take out the fungus, blanch the fungus before frying, the frying time is short, and it is not easy to fry the pan when frying.

5.Add oil to the pot and heat it, pour in the egg mixture, spread out the egg mixture, heat it until the egg liquid solidifies slightly, then stir-fry the eggs into pieces, and put the egg pieces out for later use.

6.Add a little oil to the pot, add the white green onion and stir-fry until fragrant.

7.Then add the fungus and stir-fry for 1-2 minutes.

8.Put in the egg pieces, green onion leaves, add salt, quickly stir-fry evenly over high heat, turn off the heat, put it on a plate, and a plate of light and delicious fungus and shallot scrambled eggs is ready.

1. You can't eat leftovers that have been frozen for a month, because they basically spoil after a month of freezing.

2. Leftover vegetables should not be put in the refrigerator: Some leftover vegetables, especially the remaining green leafy vegetables, are not only destroyed in nutritional value, but also produce disease-causing nitrite. The amount of nitrite in the remaining vegetables will increase with the extension of storage time and the increase of temperature, and if the vegetables are refrigerated in the refrigerator (2-6 degrees Celsius), the relative non-refrigeration of nitrite will increase less.

However, there are many nitrates in green leafy vegetables, and even if they are put in the refrigerator and eaten overnight, the nitrites will exceed the standard.

3. Leftovers can be refrigerated for 2 days: the remaining meat, or fruits and vegetables that cannot be eaten can be sealed with plastic wrap and stored in the refrigerator for two days. However, it is best to put it in a shallow bowl before putting it in the refrigerator, and wait for the leftovers to cool to room temperature before putting it into the refrigerator, so that the temperature of the food will be more uniform and will not be so easy to spoil.

4. Leftovers can be frozen for more than 7 days: If there are a lot of leftovers and it is estimated that they will not be eaten within two days, they can be packed in small bowls, sealed, and put in the refrigerator in turn to freeze. Do not take it out repeatedly to heat it up and then return it back to freeze.

Food can be contaminated with airborne bacteria when you take it out, so it's best to eat as much as you want, and don't put it back when you take it out.

5. Although the shelf life of leftovers will be extended if frozen, it will not last forever. It is usually recommended to eat within 1 week, but not more than 2 weeks at most. Even if it does not deteriorate, the longer it is frozen, the lower the nutritional value of the food.

If the dish is frostbitten for a short period of time, there is no spoilage, and the frostbite is not severe, it can usually be eaten. However, if the food is more severely frozen and has been for a long time, it is not recommended to eat it again at this time.

It is recommended to eat fresh vegetables as much as possible, and dispose of them in time after they are frozen. If the frostbite is not serious, you can go to Xinshu to defrost the sliding core front injury and eat it again, if the food is more severe, it is not recommended to eat. Food should be purchased on demand, it is not recommended to stock up on large quantities of food at one time, and it is also recommended to store it at a suitable temperature to avoid frostbite.

Precautions. Freezing vegetables requires a certain amount of skill, and it cannot be directly thrown in the refrigerator like meat, and needs to be further processed before freezing. Wash the vegetables first, then cut them into sections or cut them into the way they need to cook, then dry them in a cool place, if you are too troublesome, directly use kitchen paper to absorb the water, and then put them in a plastic bag and put them in the refrigerator to freeze.

This can be stored for at least 7 days, note: must be dried to put it in the refrigerator to freeze, when cooking, just take it out and throw it into the pot to fry, no need to thaw.

Some dishes can be eaten when frozen, but some cannot be eaten. For example, frozen cabbage can be eaten. Let's take a look at how to make a dish of frozen cabbage.

Steps for stewed vermicelli with frozen cabbage:

Ingredients needed: more than half a plate of frozen tofu, 1 3 frozen cabbage, 1 small handful of potato vermicelli, 150 grams of fat and lean pork with skin, appropriate amount of salt, appropriate amount of green onion and ginger, 2 star anise, 4 cloves of minced garlic, 1 tablespoon of cooking wine, appropriate amount of vegetable oil.

Detailed instructions: The first step is to prepare the ingredients. The pork is fat and lean, suitable for stewed and eaten, and the soup and dishes are fragrantHow to make frozen tofu:

After buying fresh northern tofu, cut it into pieces, stack it on a plate covered with plastic wrap, freeze it in the refrigerator overnight, and use it without thawing.

The second step, the Chinese cabbage is thawed, and then rinsed with water, we first cut it into wide segments with a horizontal knife, and then cut thick strips along the knife, wash it and set aside;Wash the lean pork and cut it into slices.

Step 3: Heat vegetable oil in a wok, add sliced meat, star anise, and minced ginger, stir-fry over medium-high heat until the meat slices turn yellow and spit oil.

The fourth step is to add chopped green onions (only green onion leaves are left at home), add cooking wine along the side of the pot, and stir-fry over high heat to bring out the fragrance.

Step 5: Pour in the cabbage, add soy sauce to enhance the color, and stir-fry over high heat until the cabbage wilts slightly.

Step 6, add the water that has not been used in the ingredients, put in the frozen tofu, rinse the vermicelli and put it in the pot together, add salt to taste, turn on high heat and simmer for 10-12 minutes.

In the seventh step, the vegetable soup is reduced, the vermicelli is transparent and cooked, add minced garlic, stir evenly over high heat to enhance the fragrance, turn off the heat and remove from the pot.

Nutritive value. 1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

Try not to eat vegetables that have been frozen to death.

Fresh vegetables should not be stored in the refrigerator for more than 3 days, and all vegetables that look yellow, black, and rotten should not be eaten again.

Nitrite will be produced when vegetables are frozen, and excessive consumption can cause symptoms such as headaches, dizziness, nausea, and vomiting.

Try not to eat, at low temperatures, vegetables may produce harmful substances, and the temperature is too low, it will destroy plant tissues, and nutrients will be lost, so it is not easy to eat. Generally, vegetables and fruits should be refrigerated at a temperature of 0-10.