Is not that when you use to extract the ingredients such as frozen spinach or komatsuna, texture has become sinewy. I have said that would leave a sinewy texture by water was not turned all the way down firmly when it comes to freezing, but this remaining water becomes ice. I think this time I would like to introduce how good cryopreservation that eliminates the whiff of this muscle. It should be noted that the same procedure can be stored frozen spinach komatsuna also.
<How to save> Frozen
Mix salt in boiling water with plenty of ingredients of each, I'll put boiled from better root. Condition is the point that a little boiled boiled consolidation. We will further drain after you stop colors in cold water boiled ingredients to solidify, firmly squeeze out excess moisture lightly cold, cut with a knife to fit the sizes below. You can avoid streaks like texture when thawed and squeezed firmly by this time. Then subdivided into the amount you want to use for each, I will put on the tray frozen wrap tightly with plastic wrap ingredients were spread somewhat flat. Food was frozen to the freezer in a freezer pack again cycle every lap. In addition, you will be able to produce frozen roses so that they do not overlap playing the wrap on a tray, a frozen roses useful for things such as stir-fry if transferred to a freezer pack. When cooking, you can do can also be natural thawing, while fried and frozen, thaw and use half in the microwave. Frozen storage period will run out within three weeks as a guideline.
