Yini ewusizo iklabishi yeSavoy

Abaningi abavakashi bethu abaye phesheya (eYurophu, eU.SA, eCanada) bayaqaphela ukuthi iklabishi ezindaweni zokudlela zendawo kanye nasezintabeni zokudlela (ngezitsha ezihlukahlukene, ama-saladi namaqebelengwane) alula, anomusa futhi aphezulu kunezethu. Iphuzu lapha aliyona ikhono labapheki, kodwa iqiniso lokuthi bakhetha iklabishi yeSavoy lapha. Ngeshwa, iklabishi ye-savoy ayithandwa kakhulu lapha, nakuba izinzuzo zayo zinkulu kangangokuthi kufaneleka isihloko esithi "indlovukazi yemifino".

Uyazi? Uhlobo lweklabishi, olwakhiwa okokuqala e-Duchy yase-Italy yaseSavoy ekhulwini le-17, lalibizwa ngokuthi "Savoy". E-Italy, le iklabishi ibizwa ngokuthi iMilanese, iLombardian (iSavoy yangena eLombardy). AmaCzech namaPoles abiza ngokuthi isiFulentshi (ngekhulu le-19. USavoie waba yingxenye yeFrance). Inkosi yaseFrance uLouis XIV yamthanda kakhulu, waze wanikeza isihloko esihle kakhulu ngezingubo (izingxenye ezintathu zeklabishi nezinhlayiya ezimbili eziwela) ukuya ensimini yasebukhosini. Unyaka ngamunye edolobheni lase-Udine, amaNtaliyane agubha leli holide "sagra" - ngokuhlonishwa kweklabishi yeSavoy, lapho ungakwazi ukunambitha khona izitsha eziningi ezivela kuwo.

Okuqukethwe:

Yini ewusizo iklabishi yeSavoy ngomzimba womuntu
Indlela yokukhetha iklabishi ye-savoy uma uthenga
Kungcono kakhulu ukugcina iklabishi ye-savoy
Yini ukupheka kusuka iklabishi savoy
Ukuqhathaniswa kokusetshenziswa

Iklabishi yeSavoy: amakholori, amavithamini namaminerali

Kulabo abangazi ukuthi i-Savoy iklabishi ibukeka kanjani, kufanele kuthiwe ngaphandle kuyafana kakhulu nodadewabo - okujwayelekile okumhlophe. Kodwa kukhona umehluko:

ikhanda likhululekile, linesakhiwo esibi;
amaqabunga alula, azintekentekile futhi azinziwe (amafayili amancane ayengekho);
umbala ohlaza obala.

Ukuhlukana okuyinhloko kuhlobene nokubunjwa kwe-vitamin kanye nezamaminerali. Iklabishi yeSavoy iqukethe izakhi ezingaphezulu kunezinye izinhlobo eziningi (ngokwanele amaprotheni idlula iklabishi emhlophe kabili). Emagqabini eklabishi kukhona:

amavithamini (thiamine, ascorbic, folic, i-pantothenic acid, tocopherol, i-niacin, i-riboflavin, i-pyridoxine, i-methionine, i-phylloquinone, i-beta carotene);
amaminerali (iron, calcium, magnesium, zinc, potassium, sulfure, phosphorus, fluorine, iodine, ithusi, boron, aluminium, manganese, cobalt, njll);
i-pectin;
amaprotheni;
i-cellulose, njll;

Kumelwe kuthiwa iklabishi yaseSavoy enekhamera yayo eyingqayizivele, okuqukethwe kwayo kwekhalori ephansi (28.2 kcal) kwenza le mifino ibe ngumkhiqizo owusizo owusizo, owusizo kwabantwana kanye nabantu abadala, abesifazane abakhulelwe nabalahlayo, kulabo abafuna ukunciphisa umzimba.

Uyazi? ERussia, iklabishi ye-savoy yabonakala ngekhulu le-19. Isizathu sokuthi sithandwa kakhulu sivame ukubhekwa njengokungaqiniseki kokuvutshelwa (nakuba lokhu kuyiqiniso kuphela - ungahambisa leli klabishi). I-Savoy iklabishi ingenakuzithoba: iyamelana nokubandayo (ayifuni ku -14 ° С), ikhula emhlabathini ngenani eliphakeme likasawoti (kusukela ekhulwini le-17 eHolland lisetshenziselwa ukuchithwa kwenhlabathi).

Yini ewusizo iklabishi yeSavoy ngomzimba womuntu

Izakhiwo ezizuzisayo zeklabishi ye-savoy nokubamba kalula ngumzimba kungenxa yokwakhiwa kwalo okuyingqayizivele:

okubaluleke kakhulu ekwelapheni i-avitaminosis, ukwandisa ingculazi, ukugcina i-tonus enhle (ukubonga i-vitamin complex);
ithuthukisa i-motility yamapheshana omzimba, ivimbela ukuphazamiseka kwamathumbu (ngenxa ye-pectin ne-fiber);
kuvame ukucindezela kwegazi, kuvimbela ukuthuthukiswa kwezifo zenhliziyo (iqukethe potassium ne-magnesium);
uphinde uphinde ugcine izimpahla zamaminerali omzimba;
kuvimbela ukuthuthukiswa kwezicubu ezimbi futhi ezinobungozi, kwandisa intsha (ngenxa ye-antioxidant glutathione yemvelo, ascorbigen, sinigrin, njll);
kuzinzisa isimiso sezinzwa;
kunomphumela omuhle embonweni nasekucindezelweni kwe-intraocular;
kuthuthukisa izinqubo zokudla nezinqubo zokudla;
ilawula amazinga e-cholesterol, ithuthukisa umzimba futhi isuse i-cholesterol "embi" (i-tartronic acid);
unomthelela ozinzile emazingeni ashukela egazini;
ukuhlanza isibindi se-toxin (ngenxa ye-manganese);
inikeza umzimba nge-calcium ekhishwe kalula ne-vitamin D (ebaluleke kakhulu emzimbeni wengane).

Ukusho ukuthi yini enye ewusizo iklabishi yeSavoy, kufanele ikhulunywe ijusi layo. Iklabishi ijusi isetshenziselwa ukwelashwa ngokumelene nama-microbes nokulwa nokuvuvukala (ekwelapheni izilonda, i-gastritis, i-colitis, njll), njenge-vitamin yokulungiselela. Ku-stomatitis, isifo se-periodontal, nesifo somphimbo, ukuhlanza umlomo ngengxube yeklabishi ijusi namanzi (1: 1) Kunconywa. Khipha ngokuphumelelayo ijusi laleli klabishi ekuseni hangover syndrome (250 ml wejusi exutshwe no-30 g ushukela).

Kubalulekile! I-iklabishi kuphela equkethe i-mannitol ushukela utshwala (esetshenziselwa i-sweetener) yi-Savoy. Le mpahla iyasiza kakhulu kubantu abanesifo sikashukela.

Indlela yokukhetha iklabishi ye-savoy uma uthenga

Ukuthenga iklabishi ye-savoy, kufanele ulandele imithetho elula:

Ama-cabbages weklabishi ye-savoy akufanele abe yinkimbinkimbi - kufanele abe eseduze uma ecindezelwe;
khetha ama-cabbages wesimo sokujikeleza esifanele;
Amaqabunga kumele abe nempumelelo (ukulimala, ukubola, njll), kube luhlaza okwesibhakabhaka (kuye ngokuthi ezihlukahlukene - ukukhanya noma kumnyama). I-shades emhlophe noma ephuzi, ama-specks ama-brownish, i-cobweb, ukuqhakaza okumhlophe akumukeleki (izimpawu zezinambuzane zeklabishi).

Uyazi? Imvelaphi yegama elithi "iklabishi" livela egameni lesiLatini elithi "caputum" - "ikhanda" (phakathi kwamaCelt, igama elithi "cap" lisho futhi ikhanda). Imvelaphi yesitshalo ngokwazo ihlanganiswa imfihlakalo. Ukuze uthole ilungelo lokubizwa ngokuthi indawo yokuzalwa yalezi zimfuno eziphezulu eziwusizo eGeorgia, eSpain, e-Italy naseGreece.

Kungcono kakhulu ukugcina iklabishi ye-savoy

Uma uthenga amakhanda amaningana weklabishi ye-savoy noma uma kwenzeka ngemuva kokupheka ingxenye yekhanda lihlala, umbuzo uvela ukuthi ungakugcina kanjani isikhathi esithile. Kumele kukhunjulwe ukuthi iklabishi yeSavoy iyinkimbinkimbi kuneklabishi emhlophe, futhi lokhu kunomthelela omubi kwisitoreji sayo - ilahlekelwa umswakama ngokushesha.

Iklabishi kufanele ifakwe esikhwameni sepulasitiki noma ihlanganiswe ngokunamathela ifilimu futhi ifakwe emgodini wemifino yeqandisini. Ngakho izogcina ubumnandi bayo ngezinsuku ezingu-3-4.

Uma kuziwa ukuthi iklabishi yeSavoy ifanele yini ukugcina isitoreji, kungakhathaliseki ukuthi kufanele ishiywe ebusika noma cha, umbono uboniswa ukuthi awugcinwanga isikhathi eside. Lokhu akulona iqiniso ngempela. Iklabishi, ethengwe esitolo, kuyoba nzima ukusindisa kuze kube kwentwasahlobo. Isizathu ukuthi konke kuxhomeke ezihlukahlukene zayo. Ngeke ukwazi njalo ukuthola ukuthi yiliphi ibanga.

Izinhlobonhlobo zakuqala zeklabishi ye-savoy azifanelekile ukulondolozwa, kungakhathaliseki ukuthi iziphi izimo ozidalalayo. Ukugcina isikhathi eside (kusuka ezinyangeni ezingu-4 kuya kweziyisithupha), ukuhamba kwesikhathi phakathi nezinhlobo eziphuzile ("Uralochka", "Ovasa F1", "Valentina", "Lacemaker", njll) kufanelekile, ezihlukaniswa ngethunzi eliluhlaza.

Ngokukhuphula iklabishi yakho ye-savoy, uzokwazi ukuzilawula ukuthi yiziphi izinhlobo ezihlukahlukene zokutshala. Ukuze ugcine kahle iklabishi, kufanele:

Ungayinanzi emini yeqoqo, unqunywe endaweni emile, epholile;
khetha amakhanda aphelele weklabishi (0.5 kg) ngaphandle kokubola futhi owomile;
nciphisa isiqu (angabi ngaphezu kuka-3 cm);
izimo ezifanele zokugcina: ekamelweni elimnyama ekushiseni kwe-0 kuya ku -3 ° C kumswakama we-90% (i-cellar engaphansi);
indlela yokugcina (emabhokisini okhuni, esimweni esimiswe noma "piramidi") ayinandaba. Into esemqoka ukuthi kukhona ibanga lamamitha amaningana phakathi kwamakhanda ama-cabbages.

Kubalulekile! Iklabishi yeSavoy ingomiswa ebusika. Ukumisa (ekushiseni kwama-50-60 ° C) kukuvumela ukuthi ulondoloze wonke amavithamini namaminerali. Iklabishi, eqoshiwe kancane, eyomile esitokisini esisodwa ku-dryer kagesi noma kuhhavini (ngokuguqulwa). Iklabishi ekomile izoshintsha umbala wayo ube yi-greyish noma iphuzi (iyoba lula uma iphekwe). Iklabishi elomile kahle lingagcina izakhiwo zayo kuze kube yiminyaka emibili.

Yini ukupheka kusuka iklabishi savoy

Yini ephekwe kusuka iklabishi ye-savoy? Ngokuyisisekelo, konke okuvame ukulungiswa kusuka kumhlophe. Iklabishi yeSavoy inomusa onamandla nakakhulu. Izindlela zokulungiswa kwazo zihlukile ngokujwayelekile: i-Savoy iklabishi inomusa, amaqabunga ayencane futhi ayinayo imifudlana egcwele. Kulula ukugaya, okwenza ukunambitheka kungonakalise, futhi izakhi zizolahleka. Imithetho embalwa yokupheka:

isikhathi sokupheka (ukubilisa, ukupheka) kufanele kunciphise ngamaminithi ama-5-10 (kuqhathaniswa neklabishi omhlophe);
uma ugosa, uthatha amafutha ngokuqinile, emaladini agqoka kanye nama-sauces (kubalulekile ukuthi ungadluli);
ngaphambi kokucwenga, amaqabunga ayo anconywa ukuba aphephe (aphansi emaminithini angu-3-4 ngamanzi abilayo) futhi avumele ukukhipha;
emva kokusika iklabishi, ubambe imizuzu engu-4-5 (lokhu kuzokwenza ngcono ukunambitheka kwayo).

Ngokuphathelene nokuthi kungenzeka yini ukuthambisa iklabishi yeSavoy, kufanele kuqashelwe ukuthi lapho kusetshenziselwa ukucima, itholakala kakhulu. Vikela iklabishi kusuka ekutheni ukuthambisa kuzosiza uviniga, okunconywa ukuthi ufafaze inqubo yokupheka.

Ekhuluma ngezindlela ezithandwayo zokupheka iklabishi yeSavoy, kubalulekile ukuqaphela ukusetshenziswa kwayo okusha emaladini. Inombolo yezokupheka zendabuko kuphela yama-Italian alawo saladi ayizinkulungwane ezimbili.

Enye yazo ine-avocado, i-pepper nama-shrimp. Ukuze isaladi, izingcezu ezimbili ze-pepper yesiBulgaria, 200 g utamatisi, 400 g weklabishi ye-savoy, ama-tiger ayisishiyagalombili (abilisiwe), i-soy sauce, usawoti, amafutha omnqumo, i-rosemary iyadingeka. I-shrimp pickle in sauce. Soak rosemary emafutheni. Sika iklabishi nemifino, hlanganisa konke, uthele phezu kwamafutha, engeza ama-shrimps.

Ukunambitheka kweklabishi ye-savoy kuyathuthukiswa futhi kugcizelelwe ngezinongo (i-anise, i-basil, i-marjoram, i-ginger, uviniga wase-balsamic, umjunipha, njll). Iklabishi iyahamba kahle ngezinhlanzi ezibomvu, ukhilimu omuncu, utamatisi namakhukhamba.

Kubalulekile! Ukuze unike umzimba umzimba ngamavithamini, amaminerali nezinye izinto ezibalulekile, kwanele ukufaka iklabishi yeSavoy kwimenyu yakho kabili ngesonto (sebenzisa okungenani 200 g).

Izindlela zokupheka zeklabishi zaseSavoy zihlasela ngokuhlukahluka kwazo - ziphekwa, zithosiwe, zibhaka, zenziwa zibe yi-burgers, ama-schnitzels, amapeyi, njll. Omunye wezitsha ezidume kakhulu yi-iklabishi ihamba ne-ngulube nenyama yenkomo, ebhaka kuhhavini.

Inhloko eyodwa yeklabishi uzodinga: inyama yenkomo yezingulube (250 g ngamunye), umhluzi, u-anyanisi (izingcezu ezimbili), izaqathe (izingcezu ezimbili), iziqu ezintathu zesilimo esidliwayo esinamagatsha anamanzi, amafutha omnqumo, i-pepper emnyama, i-oregano, usawoti. Inqubo yokupheka:

Hlanza iklabishi, uhlakaze amaqabunga;
lungisa imifino (uthathe u-anyanisi zibe izingcezu eziyisishiyagalombili bese uthatha amacembe, isilimo esidliwayo esinamagatsha anamanzi kanye neziqathe uthathe izingcezu ezinkulu);
ukushisa amafutha epanini lokuthosa bese udosa izihlahla zemifino imizuzu emihlanu;
qeda amaqabunga, ufake emgodini ngamanzi e-ice. Beka ukuze ume;
fake kahle amaqabunga angewona amancane, u-anyanisi wesibili. Fry emafutheni omnqumo;
hlanganisa i-roast, i-thyme ne-oregano ngenyama enobisi;
Gcoba ukugxila (isipuni) emaqabunga eklabishi kanye namafomu okugqoka iklabishi (uwafake emvilophini);
beka imifino yokugcoba emgodini ovimbela ukushisa, faka iklabishi imiqulu, uthele umhluzi, uvale nge-foil;
Hlanganisa i-oven ukuya kuma-degrees angu-180 bese ubhake imizuzu engu-15-20.

Ungasebenzisa futhi inyama enomsoco ogqamile (isikhathi sokupheka sizokhula kuze kube semaminithi angu-45-50).

I-Schnitzels evela kwiklabishi ye-savoy ithandwa kakhulu. Inqubo yokupheka ilula: ubilise amaqabunga eklabishi ebisi, ugobe, udilize inhlanganisela yeqanda elishaywe kanye nama-walnuts nama-fry.

Iresiphi yesikhumba se-Puff: i-puff yemvubelo inhlama (amaphakethe amabili), iqanda elihlaza (i-lubrication), iklabishi, i-leek, amaqanda amane abilisiwe, iqabunga le-bay, i-100 ml yewayini elimhlophe elimhlophe, usawoti. Ukulungisa isidlo oyidingayo:

ukuhlunga inhlama;
lungiselela ukugcwalisa (ukusika ikhanda zibe yizicucu bese ufaka emanzini abilayo, engeza usawoti kanye neqabunga lesitshalo.) Gcoba u-anyanisi kanye neklabishi, nquma amaqanda. Fry anyanisi, uthele iwayini ne-stew imizuzu eyi-10. Hlanganisa neklabishi namaqanda);
phuma futhi usike inhlama zibe yizikwele. Gcwalisa ukugcwaliswa;
phakamisa emaphethelweni amabanga enhlama, indawo ebhodini lokubhaka bese ushayela ngeqanda;
bhaka imizuzu engu-15-20 kuze kuphekwe ekushiseni okuphakathi.

Ukuqhathaniswa kokusetshenziswa

I-Savoy iklabishi, naphezu kokuthi izinzuzo zokusetshenziswa kwayo ziyaziwa kahle, zingalimaza. Okokuqala, kuwukudla okusha, kodwa ngezinye izikhathi kufanele ulahle iklabishi eqoshiwe noma ethosiwe. Kufanele uqaphele ukusetshenziswa kwalowo mkhiqizo noma ukuwukhipha ekudleni kwabantu: