Ukulungiselela amavithamini ebusika. Ungagcina kanjani i-parsley ekhaya?

I-Parsley ine-taste tart nephunga elimnandi. Iqedela ngokuphelele noma yikuphi isidlo. Kuhle uma imifino enhle ihlala iseduze futhi ingathathwa kusukela engadini. Leli thuba lingaziqhayisa ngambalwa. Ngokujwayelekile kufanele uthenge imifino kusitolo futhi unakekele ukuyigcina isikhathi eside.

I-Parsley, ethengwe esitolo, ingaphansi kakhulu ekunambithekeni nasezindaweni eziwusizo kulokho abavele bakhuphule embhede wabo wensimu. Ngakho-ke, kungcono ukusindisa imifino ebusika kunokuthenga esitolo. Sizokutshela indlela yokulungisa nokugcina amakhambi kulo lonke ubusika esiqandisini hhayi nje kuphela ukuthi ihlale ihlanzekile futhi igcine iphunga layo.

Ukubaluleka kwesitoreji esifanele

Wonke umuntu uyazi lokho i-parsley kusuka ezindlini zokugcina izithombo ayikho amavithamini kanye nezici zokulandelela, njengoba ikhulile ekukhanyeni okwenziwe futhi ezintweni ezikhethekile. Iqukethe ama-nitrate amaningi namakhemikhali ahlukahlukene, okudingekayo ukwandisa isivuno.

Ukuvunwa ngokufanele futhi kuqoqwe emibhedeni yabo iparsley igcina zonke izimfanelo eziwusizo sonke isikhathi sasebusika. Ngakho-ke, akulimazi impilo.

Uzohlala isikhathi esingakanani ngaphandle kokuqandisa?

Ngaphansi kwethonya lokukhanya kwelanga parsley ngemuva kwamahora ambalwa elahlekelwa u-vithamini C. Ngakho-ke kungcono ukuyibeka esiqandisini esitsheni esivaliwe kahle noma iphakheji. Ngemuva kwezinsuku ezimbalwa, ilahlekelwa isethulo sayo. Futhi ngemva kwezinsuku ezimbalwa uqala ukuqeda. Iparsley ingagcinwa isikhathi esingaphezu kwenyanga eyodwa ngaphandle kokuqandisa.

Indlela yokugcina ebusika ekhaya: isinyathelo ngesinyathelo imiyalelo

Ekamelweni lokushisa

Ukushisa kuyathinta kakhulu ukulondolozwa kwezakhiwo ezizuzisayo ze-parsley, ekamelweni lokushisa kungagcinwa amahora ambalwa kuphela, khona-ke kuzoqala ukufuna. Ekamelweni elifudumele, imifino isheshe ilahlekelwe u-vitamin C. Kungenzeka ukwandise isikhathi sokushada kwe-parsley izinsuku ezingu-3-4 uma uyifaka ngokuqinile ngesikhumba noma nge-napkin bese uyibeka endaweni emnyama, epholile. Noma ubeke imifino esitsheni njengezimbali ezigcinwe ku-vase.

Efrijini

Ngamacebiso alandelayo, i-parsley entsha ingagcinwa esiqandisini okungenani ngesonto.

• Inombolo ye-Method 1.
  1. Hlanza iparsley kahle emanzini abandayo. Kungcono ukugeza esitsheni esijulile, hhayi ngaphansi kwamanzi asebenzayo. Emva kokugeza, akudingekile ukukhipha amanzi esitini, kodwa nje ukuthola imifino. Ngakho sonke isihlabathi sizohlala phansi kwesidlo, hhayi kuluhlaza. Khona-ke nje udinga ukugeza imifino ngaphansi kwempompi.
  2. Beka i-parsley ehlanziwe ithawula elomile bese ushiya ukuze umise imizuzu eyishumi nanhlanu.
  3. Gweba imifino eyomisiwe esitsheni ngesembozo esiqinile. Futhi kufanelekile ukugcina ibhange nge-lid.
  4. Faka efrijini.

  Ngale ndlela, imifino izohlala cishe inyanga.

• Inombolo ye-Method 2.
  1. Hlanza imifino, kancane kancane bese ubeka esikhwameni seplastiki.
  2. Vula isikhwama ngokuphelele ukuthola umoya.
  3. Qinisekisa ngokuqinile iphakheji.
  4. Gcina esiqandisini eshalofini elingezansi.

  Le ndlela izosiza ukulondoloza imifino amasonto ambalwa.

• Inombolo yesistimu 3.
  1. Hlanganisa i-parsley, vula ngethawula.
  2. Gcoba iphepha le-kraft noma ithawula elinyene lephepha.

     Awukwazi ukusebenzisa i-newsprint ngoba ukudweba kuyingozi empilweni.

  3. Phala iphepha ngamanzi avela ebhodleleni le-spray.
  4. Gcoba iphakheji esikhwameni seplastiki.
  5. Faka efrijini.

  I-Parsley izohlala amasonto amabili.

• Inombolo yesistimu 4.
  1. Hlanganisa izimpande ze-parsley.
  2. Beka isikhwama embizeni yamanzi.
  3. Vala isikhwama seplastiki.
  4. Shintsha amanzi njalo ngosuku.
• Inombolo yesistimu 5.
  1. I-Parsley ibhubhu, kodwa ungageze.
  2. Beka esikhwameni seplastiki.
  3. Thumela lapho eyodwa noma amabili engaphenduliwe futhi uthathe ama-anyanisi ama-bulb amane
  4. Phakamisa ngokuqinile ukubopha.
  5. Njalo ezinsukwini eziyisihlanu ukuze uthole iphakheji, susa imifino kanye anyanisi, sula iphakheji elomile bese uphinde uphinde uhlanganise imifino. Ama-anyanisi kufanele atshintshwe ngaso sonke isikhathi.

Sinikeza ukubuka ividiyo mayelana nokugcinwa kwe-parsley:

Indlela yokulungiselela: i-algorithm yesenzo

Kunezindlela ezintathu eziyinhloko zokonga i-parsley ebusika.

1. ipholile;
2. ukuma;
3. embhedeni;
4. izikhala.

Indlela ngayinye inezici zayo siqu. Ngale ndlela ungakwazi ukuvuna hhayi izibopho kuphela zemifino, kodwa futhi izimpande, engasetshenziselwa ukulungiselela ama-sauces ahlukahlukene nama-marinades noma uvele wengeze kwizifundo zokuqala nezesibili.

Ukumisa

I-seasoning etholakala ngale ndlela ithatha isikhala esincane, igcina cishe wonke ama-salts amaminerali namavithamini. Kodwa inqubo yokumisa ithatha isikhathi esiningi kakhulu.

I-parsley ingomiswa ngezindlela eziningana:

1. emoyeni ovulekile;
2. kuhhavini;
3. ku-microwave;
4. esomile ekhethekile yemifino nezithelo.

Sinikeza ukubuka ividiyo mayelana nokomisa i-parsley:

Evulekile

I-parsley ingomiswa ngezindlela ezimbili.

1. Faka bese usakazeka ephepheni. Qinisekisa ukumboza nge-gauze.

   Ukuze ugweme ukubonakala kwesikhunta, kufanele uguqule i-parsley eqoshiwe.

2. Bundle bese u-hang on intambo.

I-Parsley ngale ndlela izobe ilungele ezinsukwini ezingu-7.

Kuhhavini

I-Parsley ipheka kakhulu kakhulu, kodwa ilahlekelwa ezinye izakhi zayo.

1. Amaqabunga kufanele ahlukaniswe neziqu futhi ahluke.
2. Beka kuhhavini uphuthunyiswe ama degree angu-50, uvuselela ngezikhathi ezithile. Ungavali umnyango we-ovini.
3. I-parsley eyomile kufanele ibekwe ezigodini zilazi.

Gcina endaweni eyomile nelomnyama. I-parsley eyomile ifanele ukusetshenziswa iminyaka emibili. Kuzuzisa kakhulu, ngoba le mpilo yesheluli ikuvumela ukuba uqoqe umkhiqizo wokusetshenziswa esikhathini esizayo.

Frost

I-parsley efriziwe igcina ukunambitheka kwemvelo, ukubukeka nokuhogela. Iqukethe zonke izakhi. Ngemuva kokuqeda amaqabunga abukeka asanda futhi ephila.

Kungcono ukupholisa iparsley ezinxenyeni ezincane.. Ukwehliswa nokuqhwala kubi ukugcina umsoco wemifino.

Enye inzuzo yokuqhwala kulula.

• Inombolo ye-Method 1.
  1. Geza iparsley kahle, uyomise, uqede iziqu, ususe izingxenye ezibolile.
  2. Umhlabathi ophakanyisiwe kufanele upakwe emasakeni noma eziqukathi eziqinile.
  3. Beka efrijini.

  Ungaqeda i-parsley ngaphambi kokuqandisa. Uma kungenjalo i-parsley kuphela evunwa ebusika, kodwa eminye imifino, kuyadingeka ukuthi usayine zonke izinhlobo zayo. Ngakho unganciphisa isikhathi sokucinga umkhiqizo oyifunayo efrijini.

• Inombolo ye-Method 2.
  1. Geza i-parsley, ithawula ilomile.
  2. Gqoka ukugqoka eplastiki ngesimo semisipha enomzimba.
  3. Gcoba umsizi ophelile. Ungasebenzisa intambo yokubamba.
  4. Faka efrijini.
• Inombolo yesistimu 3.
  1. Geza i-parsley ngokugcwele uphinde usike kahle.
  2. Beka ingxube ezinqeni ze-ice bese wengeza amanzi.
  3. Beka efrijini.

  Ngendlela efanayo ungafisa i-parsley ngomnqumo noma ibhotela elicibilikile.

Sinikeza ukubuka ividiyo mayelana nokuqandisa i-parsley:

Engadini

Indlela yokugcina i-parsley ensimini ayifanele wonke umuntu, kodwa kuphela kulabo abahlala ekhaya futhi bakhule imifino engadini.

Iparsley ingashiywa engadini yonke ebusika.

1. Qiniseka ukubeka indawo yokulima kwayo ngamaphegi noma ezinye izinto. Ngaphandle kwalokho, ebusika, lapho iqhwa liwa, ungakwazi ukumane ukhohlwe ukuthi ligcinwe kuphi.
2. Uma kunesidingo, unganciphisa iqhwa uphinde uqoqe inani elidingekayo lokulima.
3. Qinisekisa emva kwalokho udinga ukufafaza iqhwa.

Izinzuzo zihlanganisa iqiniso lokuthi akukho ukukhishwa kwe-parsley kuyadingeka; ukukhwabanisa kuzodlula ngokwakho. Kodwa kulokhu kunzima ukuthola imifino, ngoba kufanele uyihlume.

Izibopho

Ku-marinade

I-parsley ehlanganiswe nosawoti igcinwe kahle isikhathi eside futhi ingalahlekelwa iphunga elimnandi lokunambitheka nokunambitheka okukhethekile. Le ndlela inokunciphisa okukhulu - uma wenza iphutha ekutheni inzalo noma ukulungiswa kwe-marinade, ungaphazamisa ucezu lonke.

• Inombolo ye-Method 1.
  1. Imifino igeze kahle futhi isomisiwe.
  2. Beka ama-garlic namaqabunga e-jars ezimbizeni zangaphambi kwenzalo. Gcwalisa nge-parsley bese uthela ku-pickle.
  3. I-Marinade ilula kakhulu ukuyilungisa: engeza ama-gramu angu-50 ushukela nosawoti embizeni elilodwa lamanzi. Ngokushesha nje lapho isisombululo sithumba, uthele uviniga kuwo futhi ususe ekushiseni.
  4. Gcwalisa izimbiza nge-billet uphinde ushiye ukupholisa.

  I-parsley elungiselelwe ngale ndlela ingagcinwa esiqandisini okungaphezu kwengxenye yonyaka.

• Inombolo ye-Method 2.
  1. Gcwalisa izimbiza nge-parsley njengendlela iresiphi yangaphambilini.
  2. Thela nge-saline. Ukushisa kwalo kumele kube ngama-80 degrees.
  3. Shiya i-billet izinsuku ezintathu ukuvuthwa, ngezikhathi ezithile ukususa isikhunta.
  4. Vala izimbiza ngamabhodlela neziqandisini.

  Le ndlela ikuvumela ukuthi ulondoloze i-parsley ngezinyanga ezingu-3 kuya kwezingu-4.

Kuwoyela wemifino

1. Hlanza iparsley kahle bese usisika kahle.
2. Thela izimbiza zeglasi. Imifino mhlawumbe ilula kancane.
3. Gcwalisa ngokucophelela ngamafutha ehlumela amahlumela. Ukunakekela kufanele kuthathwe ukuze kugweme ukuqhuma kwamabhomu. Ukwenza lokhu, uthele amafutha kwezinye izingxenye. Kuzogcwalisa izikhala phakathi kuka-parsley ngangokunokwenzeka.

   Ukuvimbela isikhunta kusukela ekungeneni embizeni, i-parsley kumele ichithelwe ngamafutha okungenani i-1 cm.

Amabhange angenalutho kufanele avalwe ngamapokhethi angenayo., kungenzeka futhi i-polyethylene nje. Gcina i-parsley, ilungiselelwe ngale ndlela, udinga emiphongolweni noma ekushiseni kwama-+7 degrees.

Pickle

1. Izinzalo zamanxiza for salting.
2. Geza uphinde usike iparsley.
3. Beka imifino emigqeni: ungqimba lwe-parsley, ungqimba lwamunyu omningi.

I-Parsley ne-preservative ithathwa ngesilinganiso se-5: 1. Gcina ngendlela efanayo ne-billet namafutha yemifino.

Sinikeza ukubuka ividiyo ngendlela yokukhipha iparsley:

Indlela yokuqonda ukuthi sekuyisikhathi sokuphonsa imifino?

1. I-parsley entsha.
   • Ngaphansi kwethonya elangeni elikhanyayo amaqabunga e-parsley aphenduka aphuzi.
   • Ubangelwa ukubola ngenxa yobuningi obuningi.
   • Amabala obuhlaza abonakala - lokhu kungumphumela wokuqala kwezinqubo ze-oxidative.
2. Parsley omile.

   Ukuphila komphelo we-parsley omiswe isikhathi eside ngokwanele (iminyaka emibili). Uma kumnyama noma isikhunta kubonakale kuso - isibonakaliso esikhulu sokuthi isikhathi sokugcina sesiphelelwe yisikhathi.

3. Ku-marinade.

   Uma ikhambi embizeni limhlophe noma libumba kulo, awukwazi ukusebenzisa i-parsley enjalo yokupheka.

Ngokulondoloza i-parsley ngezindlela ezibalwe ngenhla, kungenzeka ukusebenzisa imifino enomsoco nephunga unyaka wonke ukupheka. Kubalulekile ukwenza konke okulungile ukugcina zonke izakhiwo zalo eziwusizo.