You will need
  • - vegetables;
  • knife;
  • packages for freezing;
  • - freezer.
Freeze almost any vegetables. Even potatoes prepared a certain way, after a stay in the freezer won't lose its properties. The greens are also perfectly preserved in sub-zero temperatures.
Those who had the opportunity to try frozen potatoes, you know what he will become sweet to the taste. This does not apply to vegetable prepared properly. Wash the roots, dry on a towel. Cut into strips and again put on the cloth so it absorbed the excess liquid, but not for long. Otherwise, the slices begin to darken. Place the prepared potatoes in a plastic bag and send it in the freezer.
Put the same on storage cabbage, cauliflower and broccoli. First, disassemble on inflorescences, and then place in bags and store in the freezer. Here white thus kept, as it will be soft.
Freeze carrots. Wash, peel, cut into slices, strips or cubes. When the time comes to cook the first thing to do is the latter, then you put them in the already prepared carrots.
Peppers, too, are perfectly preserved in sub-zero temperatures. Have clean vegetables, remove the seed pods together with the stem. For this small knife, make a circular cut through the flesh around the stem and pull it. Wash the peppers, carefully, to remove any remaining seeds. Cut it into strips or squares, or leave the vegetable Tselikov, to be able, if necessary, to get it and fill it with vegetables with rice. You can stuff the peppers, and then freeze it.
Send to storage at sub-zero temperatures a little cabbage, after making the stuffed cabbage. Like this cabbage freeze.
Green peas, corn will not lose their rich color and shape after freezing. Break the blade in half and remove the peas. From the ripe ears, separate the grain of corn. You can freeze the peas along with the corn or separately.
If you want to get home in the winter frozen mixture, cook vegetable soup, make a platter of carrots, cauliflower, peppers and peas. When you want to taste the soup, put it in a pot of boiling water and cook until the vegetables are tender.
Add in the first and frozen green beans. If it is small, place it in the freezer whole. Large specimens are pre-cut into strips 2 cm wide.
Put into storage at sub-zero temperatures, finely chopped dill and parsley. That's green onions, not frozen.