1. Ensure storage temperature, pack reasonably, and avoid repeated freeze-thaw cycles.
Store frozen vegetables according to the storage conditions indicated on the product packaging. Repeated freezing and thawing can damage cell structure, affect food taste and nutritional value, and also cause the proliferation of microorganisms. Therefore, for large packaged vegetables, it is important to pack them as soon as possible and thaw them as needed each time they are consumed to avoid repeated thawing.
2. Direct cooking makes it easier to preserve nutrients and taste
For most frozen vegetables, you can directly add them to boiling water, follow the instructions on the packaging bag, boil for a period of time, and then filter out the water. You can also stir fry small vegetables in a pan without oil for a period of time before adding oil and salt for cooking.