Refrigerating leftover food may spoil the taste.
There are many reasons for this, but this time I will introduce one of them.
In many cases, water in food contains dissolved salts, sugars, etc., so its freezing point is about -1 to -5°C. This temperature range is called the maximum ice crystal formation zone, during which most of the water in the food freezes and large ice crystals are formed.
In general, when the maximum ice crystal formation zone is passed within 30 minutes, it is called rapid freezing, and when it takes longer than that, it is called slow freezing.
In the case of slow freezing (freezing at -1 to -5°C over 30 minutes), ice crystals grow large and holes are formed in cell membranes and cell walls, causing tissue destruction, changes in texture, and dripping during thawing. quality deterioration occurs.
Therefore, in order to suppress quality deterioration, it is necessary to devise ways such as spreading it on plastic wrap and making it thin so that it can be quickly frozen.
From here on it's subjective.
I used to hear on TV that even if you don't boil vegetables, if you freeze them, they will become softer. It seems that this is a technique to soften the tissue by freezing it, but please be aware that the texture is completely different between softening by boiling and breaking the cells by freezing. (*This is not to say that freezing and softening is bad.)