How to cook frozen vegetables

Pour water into the pan 100 grams of liquid for every 500 ml of frozen vegetables. Peas, corn and green beans require two times more water. Add salt if you need salted vegetables.

Bring the water to a boil and put in it the vegetables, not defrosting. Because they are cold, then immediately stops the boiling. Wait until the water again zaburlit.

If vegetables will not cook separate pieces, frozen lumps, they will cook unevenly – the outside can digest, and those that are inside, on the contrary, nedoveriya. So take a fork or spatula and gently separate them.

Add herbs or other seasonings that suit your taste, turn heat down to medium and cover the pan. Since you have not poured a lot of water, it is important that it does not evaporate, and the vegetables were prepared practically for a couple. So they better retain their color and shape.

Cook the vegetablesaccording to the instructions given on the package. If you have homemade frozen vegetables or you can't find the instructions, focus on the fact that cabbages (broccoli, cauliflower, etc.), sliced carrots, zucchini, etc. are cooked approximately 5-7 minutes. Peas, green beans and Chinese beans, and corn, cook 3 to 5 minutes, leafy vegetablessuch as spinach, are cooked even faster for 1-2 minutes.

Once the vegetables are ready, turn off the heat and drain the water. If you leave the cooked vegetables to hot liquid, they still some time will be prepared and will be digested.

If you want to cook vegetables in the microwave, then place them in a special container or utensils, adapted for the microwave. Close the lid, leaving a small hole for steam outlet, and put in the oven. Turn it on high for 4-5 minutes. After this time, remove the container, check the readiness of vegetables with a knife or fork. If they are still not cooked, put them in the oven on the same power for 2-3 minutes. If they're almost ready, close the container tightly and leave them in the hot pan for 2-3 minutes – they will reach the desired condition.