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Prepare 5 containers.
Add the beans evenly.
After removing the core of the Chinese cabbage, cut it into an easy-to-eat size and put it in a bag evenly.
Cut the carrots in half without peeling the skin, cut them into half moons and put them in a bag.
Take the stone from the shimeji and put it in a bag while removing it by hand.
Cut off the tip of the stem of komatsuna, cut it roughly and put it in a bag.
Cut the konjac into bite-sized pieces and put it in a bag.
The key point when freezing is to drain the air and tie it according to the shape of the pot.
Just put it in the freezer as it is
CUT THE CHICKEN TO A SIZE THAT IS EASY TO EAT
Spread the wrap, divide about 150g (about 10 pieces if it's the size of a bite) and wrap it in plastic wrap.
Cover and cook for 10 minutes