How to eat frozen food is healthier?

Quick-frozen foods are mostly semi-finished products, which are very convenient to make and are very popular among modern housewives who have to work and do housework. Due to the development of quick-frozen preservation technology, the varieties of quick-frozen foods are rich and varied, and there are many points to be paid attention to when buying and eating, so as to keep the original color, fragrance, taste, appearance and nutrition of foods to the maximum extent. There is a cut-off point 1 for the preservation of quick-frozen food. When buying frozen food, you should choose a shopping mall or supermarket with good refrigeration equipment. The packaging bag should be complete, the shape of the contents should be complete, non-sticky and the color should be normal; Also pay attention to the production date, and it is best to choose the production date within 1 month; Pay attention to the brand and origin, so as to ensure safety and nutrition. For many people to buy their own food in the cold storage, try not to freeze it directly in large chunks, because now the family structure is getting smaller and smaller, and we pay attention to the diversity of food, and we don't eat much at a time. It is best to chop up fish, meat, chicken and other large pieces. According to the size of each meal, take a small piece at a time to avoid nutrient loss and food deterioration caused by repeated thawing. It's best not to eat food in the freezer for more than two weeks, and don't buy too much at a time. Intimate reminder: Most of the frozen foods in supermarkets are placed in open freezers, and the temperature generally cannot reach-18℃ required for quick-frozen preservation, but the shelf life of quick-frozen foods will be shortened when it is higher than-10℃. So don't leave the food you bought at home for too long. You'd better finish it as soon as possible. Finally, when you buy frozen food first, take it last, and put it in the freezer immediately after you go home. Although the domestic refrigerator can't quickly cool down to-18℃, it can still preserve nutrients at low temperature. Intimate tip: pay attention to avoid mixing food. For example, don't mix vegetables and poultry meat to prevent spoilage. Whether the three thawing methods are correct or not directly affects the nutritional value of food. The principle of thawing is: thaw slowly, and the temperature is even and appropriate. 1. Take it out of the freezer of the refrigerator and put it in the freezer, starting several hours to one day in advance according to the size of the food. 2. Take it out of the refrigerator and thaw it slowly at room temperature. Most quick-frozen vegetables can be fried directly after cleaning and primary processing. If you are not at ease, you can thaw it first and then clean it. 3. Thaw in the microwave oven. Microwave ovens are usually designed to thaw, because their heat is generated both inside and outside the food, which can maintain the original structure, shape and nutritional components. Pay attention to turn it over in time to avoid local overheating. Intimate reminder: the most important thing is to thaw with hot water. Although it takes a short time, because the temperature rises rapidly, the dissolved water in food will leak out with the water flow, and a large number of nutrients will be lost. Noodles, rice and potatoes do not need to be thawed. Used for jiaozi, steamed stuffed bun, glutinous rice balls, etc. You can steam it directly or cook it directly, because these foods are wrapped in dough and there will be no loss of nutrition. Potatoes, such as mashed potatoes and French fries, are delicious when baked or steamed directly, and there is no loss of nutrients.