Most vegetables can be frozen very well (they can be frozen and kept well for several months). If possible, the freshest and softest should be selected for frozen storage.

Method:
1. Wash vegetables and remove dirt as much as possible.
2. Organize them and remove unwanted stems and leaves.
3. Cut them to the size of a bite.
Blanching:
Many vegetables contain enzymes that can cause them to lose color and aroma when frozen, and blanching (simple vegetables in boiling water) can eliminate the activity of these enzymes. To blanched vegetables, first place a pot of boiling water next to a bowl of ice water. Using a slender spoon, put a small handful of vegetables into the boiling water for a few minutes, then transfer it to the water (stop it and continue to boil). Tap to shake off its moisture, then set it aside, repeat the above steps for the rest. The blanching time varies according to the type of vegetables. Here are some recommended processing times for common vegetables:
Aloe: Wash, sort by size, and break the hard tail. Blanching for 2-3 minutes
Beans: wash, correct tail, cut off (if desired), blanching for about 2-3 minutes
Beetroot: Wash, remove the top, leave about one foot, and cook until soft (about 25-30 minutes for small ones, 45-50 minutes for large ones). Cool immediately and trim rhizomes. Cut it into thin slices or chunks. Put in the refrigerator.
Broccoli: Wash, trim branches and leaves, cut into slices, blanched for 3 minutes
Seedlings: Wash and remove the outer leaves. Blanch for 4-5 minutes.
Cabbage: Wash and remove the outer leaves. If chopped, blanched for about 1.5 minutes, if the whole tree is placed, blanched for about 3-4 minutes.
Carrots: washed, peeled and trimmed. Can be cut into pieces. Boil for 2 minutes (small carrots)-5 minutes (large carrots)
Cauliflower: Remove unwanted stems and leaves and wash. Cut into small flowers or leave the entire flower head. Add one tablespoon of vinegar into the water, then blanched for 6 minutes
Mashed corn: remove the skin and silk and trim the tail. Boil medium-sized spikes for 8 minutes, wrap the spikes individually in plastic bags or refrigerated bags
Eggplant: washed, peeled and cut to a thickness of 1/3 inch. Blanch in water with a tablespoon of citric acid or lemon juice for about 4 minutes
Vanilla: Wash, cut or leave only the stem. For basil, blanching for one minute. For other herbs, no blanching is required. Refrigerate in thin slices or one layer
Mushrooms: Scrub the surface with a wet towel. trim. Can be refrigerated directly without blanching
After all the vegetables have been blanched and dissipated, pack them directly into a container or bag, place them on a baking dish or plate, and then freeze them like this (later put them in a container or bag -They adapt well and are easily crushed).
Precautions:
1. If the crystal frost on the packaging bag is white and shiny, and the frozen hard food must be well-stored food, if the packaging bag breaks, the package is severely frosted or frozen food with mildew, then it has been contaminated by bacteria Too.
2. Pay attention to distinguish its color and see if the shape has changed. If the frozen food has some whitishness, most of them are because the temperature of the refrigerator has changed too much, and the moisture has been lost to become dry. These can not be purchased.
Frozen vegetables factory