Phakathi kwazo zonke izinhlobonhlobo anyanisi, indawo ekhethekile igcwele umnsalo we-slyzun, owaziwa nangokuthi mangyre, drooping, glandular. Kukholelwa ukuthi ithola igama layo eliyinhloko ngokufihla okusebenzayo kwejusi lapho usika isitshalo. Bathi kufana nezinyembezi. Akukhuli nje kuphela njengesitshalo esitshalwe emasimini, kodwa futhi sitholakala endle emhlabathini onogwadule nasemadlelweni aseMpumalanga naseNtshonalanga Siberia.
Ukwakhiwa kwamakhemikhali we-onion slizuna
I-anyanisi e-slizun ngokusho kwalezi zincazelo inomthamo omkhulu wezinhlanganisela zomsoco, ngakho-ke, ngaphezu kokuhlobisa, okubaluleka kakhulu kwezakhiwo zokuphulukisa.
Uyazi? Lolu hlobo lwe-anyanisi luqukethe amafutha ambalwa kakhulu abalulekile uma kuqhathaniswa nezinye izinhlobo. Ngakho-ke, kunomunyu omuncu, ozwakalayo futhi ovelele. Ngisho nabantwana bayidla ngenjabulo enkulu. Ngemuva kokusika, izimpaphe ze-anyanisi zigcina izindawo zabo ezintsha nokuphulukisa isonto.
Ukwakhiwa kwe-anyanisi e-slizuna kuhlanganisa ahlukahlukene micro kanye macronutrients. Lezi yi-iron, i-manganese, i-zinc, i-nickel, i-potassium, i-salts, i-phytoncides, i-flavonoids, i-aciterpenic acid nezinye. Ushukela kuwo cishe u-3%, i-carotene - cishe ngo-1.5%. Kukhona amavithamini PP, B1, B2, C nabanye. Zonke zazo zitholwe ngokuphelele ngomzimba, futhi ngokusetshenziswa kaningi anyanisi kungaba nomthelela wokwelapha. Ngesikhathi esifanayo isitshalo sincane e-calories - 100 g iqukethe 32 kcal kuphela.
Izakhiwo eziwusizo ze-anyanisi ye-slizuna empilweni
Ngenxa yezinto ezicebile zevithamini ze-B ne-iron, u-anyanisi we-anyanisi e-drooping usetshenziselwa ukuphatha i-anemia. Ukwengeza, kwandisa i-hemoglobin, iqinisa izindonga zemithambo yegazi, inomthelela we-hemostatic, yandisa ukumelana nomzimba kuzo zonke izinhlobo zokutheleleka, ithuthukise ukudla.
Umphumela walo omuhle emaphethelweni omuntu womzimba uye waphawula. Ijusi le-mucus livula izindonga zesisu, likhulula ukuvuvukala, libuyiselwe umsebenzi wokubhala, lithuthukisa umkhondo wamathumbu. It isetshenziswa ekwelapheni gastritis, izilonda zesisu. Ibuye isetshenziselwe izinkinga zamazinyo: izinsini zokuphuma, ukuvutha.
Kubalulekile! Ama-anyanisi agcina izindawo zabo zokuphulukisa kokubili efomini elomisiwe nelisiwe. Kungenziwa wengezwe ekuvuneni kweminye imifino, futhi ungakwazi ukuzimela ngokuzimela, u-pickle nomuncu.
I-anyanisi i-slizun inezakhiwo ezivuselelayo. Izinto zePlastiki ezikuyo zenza ukuphulukiswa okusheshayo kwamanxeba, ukuvimbela ukutheleleka kwabo. Ngenxa yamavithamini B, isebenza ngokuphumelelayo ekwelapheni izifo zezingxenye ezenza igazi kanye nengubo yegciwane. It normalizes izinga le-cholesterol egazini, isekela umsebenzi wenhliziyo.
U-anyanisi osikiwe ekuphekeni
Lokhu kuhlukahluka anyanisi kuthiwa kunezinhlobo zesaladi. Isibonelo, isaladi elihlwabusayo kakhulu lenziwa ngama-anyanisi esikhumba (200 g), anyanisi (100 g), ulethisi weqabunga (200 g), i-parsley (100 g), amaqanda amabili abilisiwe. I-parsley eluhlaza kanye ne-slizuna eqoshiwe, iqanda liqoshiwe kahle, amaqabunga e-ulethisi anqunywa, futhi anyanisi - abe izindandatho. Konke lokhu kuhlanganisiwe, kugqoke imayonnaise noma ukhilimu omuncu, usawoti kanye nepelepele zengeziwe ukunambitha.
Kodwa ayisebenzisi nje kuphela kuma saladi. Ekuphekeni, i-anyan-slizun ithole ukusetshenziswa kwayo ekulungiseleleni inyama izitsha, izilwane zasolwandle, imifino eshisayo, kuqala. It isetshenziswa njengendlela spice kanye nezinye imifino.
Uyazi? Amaqabunga amancane anyanisi akhula masinyane, ngakho angasetshenziswa ngenkathi yonke imfudumalo. Amahlumela okuqala avela ekuqaleni kwentwasahlobo, ngokushesha nje lapho iqhwa licibilika, futhi okugcina kungabamba amaqhwa ekwindla. Kodwa ngisho nasekwindla amaqabunga ahlala njengethenda futhi enamanzi njengoba ehlobo. Enye kanye-lesi sitshalo asivamile ukuvezwa ezifweni.
I-anyanisi ye-slizun isetshenziswe kwezinye izindlela. Isibonelo, ungenza i-omelet enhle naye. Fakela kahle ama-50 g we-anyanisi bese uphasa ibhotela bese ufaka ama-20 g we-parsley eqoshiwe. Faka usawoti kanye nopelepele ukunambitha, uthele amaqanda, uphonswe ubisi (izingcezu ezingu-3 kanye no-100 ml ngokulandelana). Fry kusuka ezinhlangothini ezimbili.
Izindlela zokuvuna anyanisi-slizuna
Ungenza anyanisi e-slizun ngezindlela ezahlukene: owomile, u-pickle, u-pickle, ukuvutshelwa noma wengeze kuzikhala zeminye imikhiqizo. Ungasebenzisa kuphela amahlumela aluhlaza, kodwa futhi ama-bul.
Kubalulekile! Sika amaqabunga e-anyanisi-slizuna anconywa cishe kanye ngemva kwamasonto amabili. Ngakho uzokwandisa kubo okuqukethwe kwevithamini C, ushukela, futhi amaqabunga ngokwawo ayobe esheshayo. Ngaphezu kwalokho, kuvimbela isibhamu.
Lapho anyanisi etshalwa emhlabathini ovulekile, kunconywa ukuthi uyinqume ukudla njengomnyaka wesithathu wokuphila. Yingaleso sikhathi lapho athola izakhi eziningi. Ngamahlumela ususe izimpaphe 25 - 27 cm ubude. Benza ngesikhathi sezulu.
Ukuze anyanisi anyanisi, amaqabunga kufanele ahlanzwe kahle, anqunywe yizicucu ezingaba ngu-10 cm kanye ne-blanch cishe imizuzu emibili ngamanzi abilayo. Bese ubeka izimbiza ezinzalo futhi uthele marinade. Ingxube ye-marinade ilungiswa kusuka ku-50 g usawoti, 100 ml kaviniga 9%, 50 g ushukela ngalinye ilitha lamanzi. Amabhange avuleka futhi afake isikhashana.
Ngokuba u-anyanisi omuncu ibhulashi lilungiselelwe ngokusho iresiphi engenhla. I-anyanisi ehlanziwe, eqoshiwe ne-blanched yasakazwa esitsheni se-koqweqwe lwawo futhi uthele i-brine ehlile. Bese umboza nge-gauze, phezulu kwesembozo noma ipuleti futhi ucindezelwe ngomthwalo. Amandla kufanele agcinwe isonto endaweni efudumele, bese uhlanza endaweni epholile.
Ukomisa anyanisi emva kokugeza ngamaminithi amahlanu emanzini anosawoti (50 g usawoti ngalinye ilitha lamanzi). Bese kususiwe, kuvunyelwe ukukhipha nokume. Ngemuva kwaloko, uthathe futhi usakaze ebhodini lokubhaka ukuze usome elangeni noma kuhhavini ekushiseni kwama-50-60 ° C. Ama-anyanisi avuselelwa ngezikhathi ezithile, athathe izingxenye ezomile.
Isitshalo sonke singavuna ebusika ngokukumba emhlabathini nge-anyanisi. Khona-ke, ngaphandle kokususa umhlaba kuwo, isitshalo sifakwa emabhokisini futhi sithunyelwa kwisitoreji. Ngonyaka olandelayo ungasetshenziselwa ukufika okusha.
Slyzun bow - uju plant
Bambalwa abantu abazi, kodwa Umnsalo we-slyzun uhlonishwa njengesitshalo seju. Inezimbali ezinhle ezinomuthi ocebile wegazi, ngakho-ke izinambuzane, kuhlanganise nezinyosi, ziyivakashela ngokuzithandela. Cishe u-100 kg uju ungasuswa ehektheleni elilodwa lokutshala u-anyanisi. Kuloju olusemncane, usengakwazi ukubona amanothi we-anyanisi, kodwa emva kokuvuthwa kwalo, ayanyamalala. Uju ngokwayo lunamabala aphuzi, ukukhanya, kodwa okuncane okusobala. Ihlanganisa ama-grains amahle.
Ukuqhathaniswa nokulimala okungenzeka
Njengoba sekushiwo kakade, i-slizun inenzuzo enkulu, kodwa Ubuye unezinqatshelwe. Iqiniso, bambalwa. Awukwazi ukuthathwa ngesikhathi sokukhushulwa kwezifo zamathunjini, kanye nalapho kwenzeka ukungaboni ngaso sonke isikhathi.
Ngeshwa, abantu abambalwa namuhla bayazi mayelana nokudla, ukudla nokuhlobisa kwe-anyan-slizuna. Ngokuvamile akubonwa emasimini, ngezinye izikhathi asetshenziselwa imibhede yemifula, njengoba unikeza ama-inflorescences amahle-amabhola. Kodwa labo abakwazisa ukunambitheka kwe-anyanisi, abakwazi ukunqabela ukufika kwakhe engadini.
