Is it better to stew frozen beans after they have melted or to stew them directly

Stewing frozen beans directly is better, as it can preserve more nutrients and taste. After freezing, the cell structure of green beans changes, and stewing them directly can reduce water loss and avoid a soft and rotten taste. If thawed first and then stewed, the beans are prone to becoming too soft and rotten, affecting their taste and nutrient retention. When frozen beans are stewed directly, the cell wall of the beans in a low-temperature state has not completely ruptured, and high-temperature stewing can quickly lock in internal moisture and nutrients. The vitamin C and B vitamins in green beans are sensitive to heat, so stewing them directly can shorten the heating time and reduce nutrient loss. Directly stewing can maintain the original shape of the beans and avoid the problem of breakage caused by loose tissue after thawing. Adding a small amount of acidic ingredients such as tomatoes during stewing can help maintain the color of the beans. Thawing and stewing frozen beans first can cause the melting of ice crystals inside and outside the cells, resulting in a large amount of water leakage and softening of the bean cuticle. The thawing process will accelerate the oxidation reaction, causing the loss of some water-soluble vitamins. Thawed beans are more likely to absorb oil and seasonings during stewing, which may affect the overall taste balance of the dish. Fully thawed beans need to be stewed for a shorter period of time, otherwise they may become excessively soft and lose their chewiness. When some people prefer a soft and tender taste, they can choose to thaw briefly and then quickly stew.

When cooking frozen beans in daily life, it is recommended to choose the appropriate method according to personal taste preferences. Direct stewing is suitable for people who like a crisp taste, and can be directly put into the pot without cleaning before stewing. If you choose to thaw and stew the beans, you can slowly thaw them in the refrigerator to reduce nutrient loss. When stewing, it can be paired with meat to enhance flavor, while also paying attention to controlling salt intake. When storing frozen beans, they should be packaged and sealed to avoid repeated freeze-thaw cycles affecting their quality. Special populations such as those with weaker gastrointestinal function can extend the stewing time appropriately to make the beans easier to digest.