What's the safest way to thaw frozen food?
Slow thawing in the refrigerator is the best option. Move frozen food from the freezer to a 4°C refrigerator 8-12 hours in advance. The low temperature environment helps maintain cell integrity and minimizes nutrient loss. Consume within 24 hours of thawing and do not return to the freezer.
What if you need it urgently?
Rinsing under running water can speed up thawing. Place the frozen food in the sealed bag under running cold water at 15-20°C. Leafy vegetables will soften in about 5 minutes, while root vegetables will need 10-15 minutes. Microwaving can also be used in emergencies, but you need to heat in stages and stir frequently. Cook immediately after thawing.
Which vegetables can be cooked directly? Seasoning vegetables such as chili peppers, ginger slices, scallions, and cilantro can be added directly to hot pot or soup without thawing. Frozen vegetables in the form of corn kernels and green peas can also be cooked directly.