During the long holiday some time ago, the utilization rate of the kitchen soared, and many takeaway parties had to cook in person. I want to sincerely sigh: cooking a meal is too tired!

It's no problem to prepare a table at home. After a tiring day at work, I have to make a fire when I get home, and I have to clean up after dinner ... I want to open a takeaway app here.

0 1 ? Preparing to cook and cooking are actually two different things.

If you think about it carefully, you will find that the most time-consuming thing in cooking is preparation. Take out the meat, thaw it, then marinate it, pickle it, remove the pesticide, then finely cut it ... fry it for five minutes, prepare it for two hours, and stop before it starts!

Can we skip these tedious steps and start with cooking every day?

Ins？ the.fub

People with fitness habits should be familiar with pre-meal preparation. Plan a balanced diet for a week in advance, purchase and process in a unified way, and pack and reserve according to the quantity of each serving. The same is true of Japanese housewives' "standing dishes", which are prepared in advance and used to accompany meals at any time.

ns？ yunyanzcook.a

I usually buy vegetables for a week on Sunday, spend more than an hour doing rough processing such as washing and cutting, refrigerate the ingredients from Monday to Wednesday, and store them after Thursday. Take out a dish that is cleaned on weekdays and fry it for more than ten minutes.

Will preparing meals in advance destroy nutrients?

At first, I was worried that the nutrition of frozen vegetables would be greatly reduced.

The nutritionist's answer is: other nutrients in frozen vegetables have little effect, mainly because some water-soluble vitamins will be lost during pretreatment; But in fact, fresh vegetables will be lost after being heated and cooked, and there is little difference between what you really eat in your stomach.

Weibo? Fan Zhihong _ Original Nutrition Information

Although self-processing can't be frozen for half a year to a year like a sterilization production line, it is still possible to keep it for a week every day. It can reduce the burden of cooking on weekdays, and many dishes that cannot be refrigerated will not be wasted.

But pay attention to whether it is refrigerated or frozen, it must be thoroughly heated before eating! How to prepare meals for different ingredients?

03.8 Overall plan for preparing food with ingredients

# 1. Meat

According to the needs of cooking, cut into pieces of meat, shredded pork and other shapes. For example, chicken can be pickled in advance, then packaged and frozen, and moved to the refrigerator to melt in advance every time.

△ Sumitomo @AnneS: Last night, a pile of meat and vegetables were sent out, which were packed in small bags and frozen according to the recipe plan. The meat stuffing is directly made into jiaozi meatball meat buns, so that the capacity of the refrigerator can be doubled, and it is not easy to go bad, and it is convenient to use later ~

Sealed bag: IKEA

Whether you prepare meals or not, meat is recommended to be pretreated. Frozen meat is easy to deteriorate when it is frozen back, and only one serving at a time can prevent the whole meat from thawing repeatedly.

Image from Sumitomo @honest

Freezable storage box: Yamada

#2. Fish, shrimp and shellfish, etc.

All kinds of aquatic products are similar to meat. They are frozen in portions, and you can eat a variety of protein alternately every day.

△ Sumitomo @BeFree: Fish and meat are generally frozen in PE dense bags with one meal. If necessary, take it out in advance, directly inject water, seal and thaw+clean it, dry it with kitchen paper and put it on the chopping block. The dirty pot can be disinfected conveniently without extra cleaning.

#3. Broccoli, carrots and mushrooms

This kind of frozen vegetables is actually very common in foreign supermarkets. Wash and cut into pieces, blanch with boiling water before freezing, and do not thaw when using. Just fry it in a pan.

△ Sumitomo @ Ruoshou Phase I: Fresh mushrooms, broccoli, etc. Wash, slice, chop, blanch, divide into parts, put them into fresh-keeping bags, freeze them, and directly boil or fry them when eating. Although it takes a little more effort at a time, it will become simple and quick after each completion.

Image from Sumitomo @ Look at a blunt knife.

Visual packaging box: changsinliving

#4. All kinds of leafy vegetables

I think leafy vegetables will taste worse after freezing. It is recommended that they be washed and cut into pieces and refrigerated for 3 days. I always eat leafy vegetables every week and then eat frozen vegetables for a few days.

△ Sumitomo @ Mother Shrimp: Clean the green leafy vegetables as soon as they are bought, dry them and put them in a sealed bag, leave a small hole to filter the water, then blow a breath into the bag and put them in the refrigerator. Blowing is to expand the bag, so that the food in the refrigerator will not be crushed and will remain fresh after more than a week.

There is also a little trick: wrap the leafy vegetables in kitchen paper first, and then seal them in cold storage, so as to absorb moisture and avoid rot.

#5. Rice

You can cook a large pot of rice at a time and divide it into several frozen portions. Take a bite of one in the microwave oven or use it for fried rice, which is especially convenient.

Ins？ maki.style

PP storage box: Muji

#6. All kinds of pasta and coarse grains

Needless to say, steamed bread and steamed buns are conventional quick-frozen foods; Corn and sweet potatoes can also be steamed in one pot and preserved for a long time when frozen.

Another storage point is that it is best to mark or label all kinds of frozen foods on sealed bags and make a date memo.

△ Sumitomo @ 圙圙圙圙圙圙圙圙圙圙圙圙: It is stored vertically and does not stack up and down. It's easy to see and take. In order to prevent things from becoming "untenable" after becoming less, I bought three slender storage boxes and put them in the freezer drawer, which can also play a role in preliminary classification.

#7. Onion, ginger, garlic and millet pepper

Many people should have had similar experiences. Onions will dry up in a few days, and garlic will sprout carelessly ... It's really convenient to chop up and freeze these standing condiments in China!

△ Sumitomo @ Did you just drink today? Recently, in order to go out less, I buy a lot of vegetables every time. Last night, I peeled two strings of mashed garlic at one time, put them in fresh-keeping bags, rolled them flat, and then pressed them out with the back of a knife for freezing. After freezing, I broke them into pieces, piece by piece, happy as a fairy!

Another tip: Frozen chopped green onion will become soft and rotten if thawed in advance. Just take it out of the refrigerator and use it.

△ Sumitomo @ Hina: Using the waste of milk storage bags left during lactation, chopped green onion is perfect!

#8. Stocks

More importantly, it is a convenient way to store soup. The lazy and friendly invention of frozen ice is really unacceptable.

△ Sumitomo @Raifzzz-: This disposable ice pack really loves it. The soup that used to be beef sauce is cooled, poured in, sealed by itself and put in the refrigerator. When you want to use it, take two pieces and add some boiling water, which is the bottom of a bowl of beef soup! Fish noodles, chopped beef and a handful of vegetables. As convenient as instant noodles.

Keywords: disposable ice packs

Seeing this, some people may still want to say that it's too much trouble. Isn't it delicious to eat out?

I don't know the rest. Most of my takeout is "take a bite". I have brought lunch to work for more than a year, and another unexpected gain is that I have lost 30 pounds and have not rebounded so far. Maybe my cooking is really bad?

Doing housework and losing weight seem to be essentially the same. Really not by long-term perseverance and self-discipline, but by starting action+maintaining inertia, a little gain.

Finally, sum up? Today's family notes

Prepare meals in advance.

-Purchasing the ingredients for one week, uniformly processing, packaging and storing, which can be refrigerated in the first three days and frozen in the next few days;

-Don't worry too much about the loss of frozen nutrition, but be sure to heat it thoroughly before eating.

Cooking skills

-Meat and fish can be pickled in advance, frozen separately and thawed before use;

-Pre-cooking and freezing broccoli, carrots, mushrooms and other vegetables; The green leafy vegetables are cleaned and cut into pieces and then refrigerated for about 3 days;

-Steaming rice, pasta and coarse grains in one pot at a time, packaging and freezing;

-Take the seasoning directly after cutting and freezing, and put the broth into the freezer.

The delicious food for dinner

Ikea sealed bag | YAMADA freezer

PP storage box | changsinliving box

Kitchen paper | disposable ice pack

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