Composition / ingredients
Step-by-step cooking
Step 1:
Pick green onions from withered feathers. Only dense, juicy feathers will be needed. The white part also goes perfectly into freezing.
Step 2:
Wash the onion under running water, shake and spread on paper towels to allow excess moisture to soak in.
Step 3:
Finely chop the onion. You can cut the onion and larger, obliquely. It all depends on what dishes it will be used in the future.
Step 4:
Spread the onion over the ice molds (I have both silicone and plastic), tamping it with a spoon so that the onion extracts the juice. Moisture will allow it to freeze in a single piece. If this is not done, then the onion will freeze in bulk and it will not be possible to get it out of the molds. But this method also takes place. Then it is easier to freeze onions directly on the cooking board, if it is suitable for this. Send the molds to the freezer for three hours at a temperature of -18 degrees.
Step 5:
After the onion is frozen, it can be removed from the molds, put into tight bags for freezing and stored in the freezer.
Some refrigerator models have an accelerated freezing function. I have it called "Super cool". This function will allow you to temporarily reduce the temperature in the freezer compartment to the minimum in order to freeze the products faster and, thereby, keep them more useful.
Be sure to stick stickers with information about the date of freezing on the packages with the blanks. This will allow you to track the expiration dates.
Fresh greens can be stored in the freezer for a year! at a temperature of -18 degrees!
But personally I never keep freezing for so long. It seems to me that two or three months is the maximum permissible maximum.
After defrosting, such onions will not remain absolutely 100% fresh. It would be naive to hope for this… Naturally, the freezing process affects any product to one degree or another.
I mean that the taste of such onions after defrosting will not go anywhere. But the appearance will suffer, and significantly.
Say, in a vinaigrette, it will be possible to mix. But, here, sprinkle a herring on top for beauty is unlikely.
Still, the main way to use such onions is to add them to the first and second hot dishes as an ingredient.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Green onion - 19 kcal/100g
