How to eat frozen corn kernels and pea kernels

Quick frozen corn and pea kernels can be directly cooked or thawed before consumption, suitable for various methods such as stir frying, soup making, cold mixing, steaming, and filling.

1. Stir fry

Quick frozen corn kernels and pea kernels can be directly used for stir frying without completely thawing. Add minced garlic to a hot pot and cold oil, stir fry until fragrant. Add corn kernels and peas and stir fry quickly. Pair with diced carrots or shrimp, add a little salt and light soy sauce. The taste is sweet and crispy. Be careful not to set the fire too high to avoid excessive water loss and dryness. The frying time should be controlled within 3-5 minutes to preserve the freshness and nutritional value of the vegetables.

2. Boiling soup

Quick frozen corn kernels and pea kernels are good choices for making Kwai soup. Put the frozen ingredients directly into boiling water and cook them together with tofu, eggs, or meat. They will mature in about 10 minutes. Corn kernels can enhance the sweetness of soup, while pea kernels provide dietary fiber. Suggest pairing with mushrooms to enhance freshness, sprinkle a little pepper powder for seasoning before serving. This type of soup is suitable as a low-fat, high fiber appetizer before meals.

3. Cold Mix

Blanch frozen corn and pea kernels in water for 2 minutes, then cool them down. After draining the water, mix them with vegetables such as cucumber shreds and purple cabbage. Seasoning can be done by mixing olive oil, lemon juice, honey, and a little mustard to make Western style salads, or using light soy sauce, vinegar, and sesame oil to make Chinese style cold dishes. Frozen vegetables still maintain a good color after blanching, but should not be cooked for too long to avoid softening the texture. Refrigerate and marinate for half an hour to enhance the flavor.

4. Steaming

Quick frozen corn kernels and pea kernels are suitable as side dishes when steaming staple foods. When steaming with rice, spread the vegetables on the surface of the rice grains. During the steaming process, the steam will naturally thaw and ripen the vegetables. You can also put it separately in a steamer, steam for 5-8 minutes after steaming, and drizzle with oyster sauce or garlic sauce after serving. This method maximizes the retention of water-soluble vitamins, making it particularly suitable for making complementary foods or weight loss meals for infants and young children.

5. Filling

Thawed corn kernels and pea kernels can be used as ingredients for dumplings, buns, or pies. Mix with minced meat in a 1:1 ratio, add eggs and starch to increase viscosity, and reduce salt content when seasoning to avoid water leakage. It is recommended to use gauze to squeeze out excess water before using frozen vegetables as filling, as it is easier to handle during packaging. This type of filling is rich in dietary fiber, which can balance the greasiness of meat and enhance the nutritional value of pasta.

Quick frozen corn kernels and pea kernels are convenient vegetable choices, and should be stored in a frozen state below -18 ℃. After opening, they should be consumed as soon as possible. Before cooking, it can be decided whether to thaw or not depending on the situation, but freezing directly into the pot can better lock in nutrients. Suggest pairing different protein sources and whole grains to form a balanced diet. Special populations such as infants and young children should ensure complete heating to a center temperature exceeding 75 ℃ when consuming. In daily life, these two vegetables can be mixed and frozen with colorful peppers, broccoli, etc. to make convenient meals with rich colors and diverse nutrients.