Squash - an excellent dietary product. It is included in a diet at renal and cardiovascular diseases, at diabetes, an anemia, liver diseases. Squash enter many dishes of baby food. Besides, these vegetables help those who care for the weight – from them don't recover. For this reason many hostesses try to prepare so useful vegetable for the future: pickle, do various salads and the well-known caviar. Also squash can and be frozen. Processing by freezing will allow you to enjoy favourite dishes with squash all winter and spring up to a new harvest.
It is required to you
- Prior to process prepare tanks. Vacuum containers or special packages will be suitable for freezing. Surely dry up containers after washing.
Instruction
1. Carefully wash up squash warm water. Spread out on a dry towel and let's dry.
2. If a squash young, then it isn't necessary to clean it from a skin and sunflower seeds. If vegetable mature, then surely it is necessary to clean a thick skin and to remove a core.
3. Squash can be cut into cubes, circles and just to grate. It depends on how you are going to use further the frozen product. Circles perfectly are suitable for frying, grated squash – for preparation of fritters, and cubes will be suitable practically for any dish.
4. Freeze squash a la carte. Portions have to be such what you usually use at preparation. Remember that the squash very watery vegetable in itself and when defrosting can "creep away" and form unattractive weight. Portion freezing will allow you to process and add at the subsequent preparation to a dish the necessary amount of vegetables, without defreezing.
5. Lay the prepared portions of squash layers in packages or containers. Freeze in the ordinary freezer. Function No Frost and function of fast freezing so it is possible not to be afraid of crust formation from ice on a frozen goods is provided in the majority of modern refrigerators.