Njengezinye izitshalo eziningi, i-parsnip Sekuyisikhathi eside kudumile ngezindawo zayo eziwusizo futhi zokuphulukisa. Lokhu kwaholela ekubeni khona kwezinqubo eziningi zokulungiselela. Ukupheka kwe-Parsnip kuyoba nesithakazelo esikhethekile kubantu ababhekene nezifo zenhliziyo, imithambo yegazi kanye nezitho zesistimu yokugaya. Ngaphezu kwalokho, isitshalo esicacisiwe sisebenza njenge-diuretic futhi singumsizi wokuqala we-colic, futhi abanye abantu bayayisebenzisa ngisho nokuvimbela ukukhanya.
Izinhlobonhlobo zezicelo ze-parsnip zenze isidingo sokugcina isitoreji esifanele ebusika, ngakho-ke izindlela zokuvuna lesi simila esiyisimangaliso esizoxoxa ngazo kamuva.
Ama-parsnip omile
Ezweni lanamuhla kunezinhlobo eziningi zokhetho ezihlukahlukene zokugcina imifino, izithelo noma amajikijolo, kodwa okudala kakhulu futhi okuqinisekisiwe kunomile. Ngisho nogogo bethu babelungiselela ubusika ngalendlela, ngakho-ke lapho bephendula lo mbuzo: "Indlela yokulungisa i-parsnip ebusika?" kufanele uqale nalo.
Ngemuva kokumba inani elidingekayo lezitshalo eziqothulayo ekwindla, zihlanza kahle ngaphansi kwamanzi abandayo abandayo (ngisho nezinhlamvu ezincane kunawo wonke kufanele zisuswe), zibe yimibuthano encane (amamitha amaningana ubukhulu) futhi ibekwe ohlangothini olulodwa lokumisa. Kunezindlela eziningana zokomisa. Abanye abesifazana bakhetha ukomisa i-parsnip kuhhavini, abanye bayishiya e-window ekhanyisiwe, kanti abanye bamane bamise nje ibillet ebhodini elibanzi elomiswe isikhathi eside.
Uma unquma ukomisa kuhhavini noma i-microwave, qiniseka ukuthi uqapha izinga lokushisa (akufanele kube phezulu kakhulu), ngoba imibuthano ingavele ishise. Umnyango we-ovini uhamba kahle ovulekile, njalo uvuselela impande. Akudingekile ukuletha inqubo ekugcineni, ngoba i-parsnip encane ingakwazi "ukuhamba" ngokuphelele ekushiseni kwekamelo.
Inqubo yokomisa isitshalo ngaphandle kwehhavini izothatha isikhathi eside kodwa ikhwalithi yomkhiqizo wokugcina ingase ibe ngaphezulu. Ngakho-ke, ushiya ama-parsnips ukuba omile elangeni, uzoba nesikhathi esiningi sokulawula inqubo.
Ngemuva kokuthi isitshalo sinokubonakala, singabuyiselwa kuhhavini futhi sishiswe kahle, futhi ngemva kokuba siguqule ngokuphelele, kuzodingeka kuphela ukuphoqa ingenalutho ibe yilawo makilabhu ahlanzekile bese uyibeka ebhokisini elimnyama.
Kubalulekile! Ukuvimbela inundu yokudla ukuthi ingaqala emithonjeni eyomile yezimpande, kungcono ukuvala amathini ngokuqinile ngama-lids angenawo umoya: insimbi noma ipulasitiki.
Uma ngokungazelelwe uqale ukungabaza ngokuthi i-parsnip eyomile, phakathi nobusika ungayithola ngaphandle kwamathini bese uyomisa futhi kuhhavini elushisayo (imizuzu engu-10 iyokwanela). Ngakho-ke ungakwazi ukuqeda ukungabi namanzi kuphela kanye nokubunjwa, kepha nokubhubhisa izinambuzane ezikhona.
Isikhathi sokugcina esitshalo sesitshalo esomile akufanele sidlule unyaka owodwa, kusukela ngokuhamba kwesikhathi, ama-parsnips alahlekelwa yimpahla yabo yokuphulukisa (imifino eyomile iqukethe amavithamini, usawoti wamaminerali, ushukela kanye nama-carbohydrates kalula).
I-Parsnip Frost
Muva nje, indlela elula kakhulu futhi engabizi kakhulu yokuvuna izithelo ebusika (kufaka phakathi i-parsnip) isiba yiqhwa. Ekuboneni kokuqala, le nqubo ayinzima, noma kunjalo, isiko ngasinye kunamaphutha.
Isibonelo, ngaphambi kokuthi uqhubekele kuma-parsnips amaqanda, kufanele ahlanzwe kahle, ahlutshiwe futhi aomiswe ngokuphelele. Ngemuva kwalokho, izithelo zigaqulwa zibe ama-cubes amancane, ubukhulu bawo buxhomeke endleleni ohlela ukuyisebenzisa ngayo. Uma kuzikhathini ezizayo kuzokwenziwa kuwo, kungcono ukuthi ama-cubes abe yi-1-1.5 cm * 1-1.5 cm noma i-parsnip inqunywe yi-strip 0.5-1 cm.
Uma kwenzeka i-parsnip efriziwe igcina ibe i-puree, kufanele iqhwa nama-castors noma izingcezu ezinkulu. Uma ngabe ufisa, ungazama ukusika okwempande.
Ama-parsnip ahlutshiwe afakwa emasakeni efriji futhi avalwe ngokuqinile, ngemuva kokukhulula umoya owandayo kusuka lapho.
Kubalulekile! Zonke izingcezu kufanele zisakazwe ephakheji enezingqimba ezimbili, kungenjalo kuyoba nzima ukufeza ukukhishwa okusheshayo nekhwalithi eliphezulu.
Imifino ekhwaliwe ingasetshenziswa ngosuku olulandelayo, ithatha inani elifanele lama cubes esikhwameni.
Ama-parsnips afriziwe asetshenziswa kokubili ukwenza isobho noma amazambane ahlambulukile, kanye nokudala ama-sauces owathandayo noma njengengxenye yamasaladi.
I-Parsnip Pickle
Uma usujwayele ukuthungatha nokulondolozwa, siphakamisa ukuthi ukhethe ama-parsnips. Ukuze uqedele lo msebenzi ngekhilogremu eyodwa yemifino yezimpande, uzodinga ama-250 amagremu kasawoti namafutha yemifino ngaphandle kokuhogela okuhlukile. Okokuqala, geza uphinde usihlise kahle impande bese uvumela ukuba wome ngokuphelele.
Okulandelayo, usike ube yizicucu ezincane (njengenguqulo yangaphambilini), hlanza nosawoti bese usakazeka ezimbizeni ezinenzalo. Phezu kokusika uthathe ucezu lwendwangu uphinde uthele amafutha ngakho ihlanganisa okuqukethwe kwesitsha 10-15 mm. Manje kusele kuphela ukuvala iminyango emabhange bese uyibeka endaweni epholile emnyama.
Isobho lokugqoka
Laba besifazane abakhetha isobho se-parsnip kufanele bathande indlela yokuvuna isitshalo njengendlela yokugqoka izifundo zokuqala. Kule nkinga, ngaphezu kwemifino oyizintandokazi zakho, udinga i-parsley, i-dill kanye nesilimo esidliwayo esinamagatsha anamanzi, ahlanzekile, ahlutshiwe, omisiwe futhi ahlukaniswe, ama-4-6 cm ubude.
I-karoti (ibuye isetshenziselwe ukugqoka), isilimo esidliwayo esinamagatsha anamanzi kanye nama-parsnips kufanele agwetshiwe, engeza usawoti, uhlanganise kahle bese ufakwa ezimfini ezincane ezigcotshwe, ubeka uphawu ngokucophelela okuqukethwe nge-spoon. Khona-ke imbiza ngayinye igcwele iphepha lesikhumba futhi igcinwe esiqandisini.
Uyazi? Iphunga elimangalisayo lesitshalo liwumphumela wokuba khona kwe-octylbutyl ester ye-butyric acid.
I-Parsnip Sauce
Ngokuvamile, abesimame basebenzisa enye yezindlela ezingenhla zokugcina ama-parsnips, noma kunjalo, kungenzeka ukulungiselela isitshalo ebusika, ngokwenza u-sauce uphume kuwo. Ngama-500 g wemifino yezimpande, uzodinga ama-200 g we-utamatisi juice noma unamathisele, 50 ml wamafutha we-sunflower (ungasebenzisa amafutha omnqumo), 100 ml uviniga nama-2 amathisipuni kasawoti. Ezinye izinongo kufanele futhi zilungiselelwe - amaqabunga ambalwa e-bay nama-carnations.
Okokuqala, i-parsnip ngokwayo ihlanzwa ngaphansi kwamanzi agijima, bese ifakwe emanzini abilayo futhi iphekwe phezu komlilo ophakathi kuze kube yilapho ithambile. Lapho nje imifino ifinyelela esimweni esifisa, itholakala futhi ishaywa nge-blender (ungasebenzisa i-sieve, kodwa kulokhu inqubo izothatha isikhathi esiningi kuwe). Ngemuva kwalokho, inqwaba elandelwayo ithululelwa epanini, engeza zonke izithako ezisele futhi ushiye emlilweni isigamu sehora, evuselela ngezinye izikhathi, ukuze ingashisi.
Ngemuva kwalesi sikhathi, ama-parsnips aphinde ahlaselwe kuze kube yilapho ebushelelezi, futhi isiphuzo esiphuthumayo sithela phezu kwezimbiza ezingasetshenzisiwe, ukuwafaka. Ngaphambi kokukhonza, kungcono ukwengeza amafutha atshanga elangeni, ukhilimu omuncu noma umhluzi.
Uyazi? Ezikhathini zasendulo, i-parsnip isetshenzisiwe njengenye yezindlela eziyinhloko zokuqala umsebenzi wezocansi, ukwandisa ukudla, njenge-painkiller yezinambuzane zesibindi, izinso nezisu, kanye nokulwa nokucubungula.
Noma yiziphi izindlela ezingenhla zokulungiselela kuzokunikeza amavithamini anele ebusika, ngoba i-parsnip ewusizo izohlala iseduze.
