U-anyanisi omusha ucebile ezakhiweni zokulandelela okunempilo. Ngefriziwe, ifomu elomile, londoloza izakhi ezimbalwa, kodwa okungenani lingathuthukisa ukunambitheka kokudla. Ngakho-ke, kunengqondo ukulungiselela imifino ye-anyanisi ebusika. Ngezansi sinikeza zokupheka eziyisisekelo zokuvuna anyanisi oluhlaza.
Ukulungiselela u-anyanisi oluhlaza okwesitoreji
Ukuze ugcine imifino isikhathi eside futhi ungaphumeleli, kubalulekile lungiselela kahle ukugcina. Le nqubo ihamba ngezigaba eziningana. Iqala ngokukhethwa kwezinpaphe zokugcina. Kumele kube luhlaza okwesibhakabhaka, ngaphandle kokulimala, izibonakaliso zokwehla noma ukuphuzi. 
Ezimweni eziningi, zizokwehla, ngakho-ke udinga ukususa izinsalela zomhlaba, bese ugeza kahle.
Kubalulekile! Ama-anyanisi kumele abe omile ngokuphelele, ngakho-ke ngemva kokuwasha ibeke ithawula futhi avunyelwe ukulala phansi okungenani ihora.
Ngemuva kokuba izimpaphe zomile kahle, ziyakunqunywa, bese zisetshenziswe kuye ngendlela ekhethiwe yokugcina.
Nokho, uma sikhuluma ngesitoreji evamile semifino esiqandisini, ukugeza akukhuthazwauma kungenjalo kuyophuthuma ngokushesha. Kule ndlela yokugcina iswanele ukusula ngothuli. Uma kukhona ukungcola okunamandla kakhulu kuwo, geza izimpaphe esitsheni ngamanzi, uliphonse ku-colander, ulifake bese ulibeka ithawula ukuze ulime.
Embuzweni wokuthi ungayilondoloza kanjani anyanisi oluhlaza ebusika, indlela yezimpaphe ezihlabayo ayibalulekile ngokukhethekile. Ngokuvamile kuncike ekutheni izitsha eziqoshiwe zizosetshenziswa kanjani. Isibonelo, ama-sauces, ukusikeka okuncane kuyadingeka, kanye ne-borscht ne-soups-medium. Ukomisa u-anyanisi, usike ngezicucu kusuka ku-5 kuya ku-7 cm. Futhi uma izimpaphe ezinkulu zihlangana, ziqala ukusika. Kubalulekile ukuthi ungagaya endaweni yokucubungula ukudla. 
Ngaphambi kokuqala ukulungiselela, kuyadingeka ukunquma ukuthi ungayigcina kanjani u-anyanisi oluhlaza ekhaya, futhi isitsha esilungiswa kuyo sincike kuso. Ngakho-ke, uma kufakwa nje esiqandisini, izikhwama ezivamile zizovumelana, u-anyanisi omisiwe ugcinwe emasakeni, i-salting kanye nama-odwe ngaphambilini ama-glassware kufanele asetshenziswe ngokuqanda.
Funda ukuthi ungayilungisa kanjani igalikhi eluhlaza ebusika futhi yiziphi izinzuzo ezilethwa ngumzimba emzimbeni.
Ukugcina anyanisi aluhlaza efrijini
Indawo ekahle, elula futhi elula yokulondoloza anyanisi yisiqandisisi esivamile. Kuze kube nini u-anyanisi oluhlaza uhlala efrijini? Uma uhlala kuyo impaphe eqoshiwe ekushiseni kuka-3-4 ° C, ngeke ilahlekelwe isethulo sayo samasonto amabili. Uma izinga lokushisa linciphisa ku-0 ° C, impilo yeshalofu izokhula kuze kube yizinyanga ezingu-1-2. Kunezindlela eziningana zokugcina imifino efrijini.
Ngesikhwama seplastiki
Le ndlela ikuvumela ukuba ube nemifino emisha inyanga eyodwa nesigamu. Kwanele ukupakisha izimpaphe esikhwameni sepulasitiki, ukubhoboza izimbobo ezimbalwa ukuze uphume umoya bese ufaka efrijini efolfini lemifino. 
Kunendlela eyinkimbinkimbi kakhulu, kodwa ifaneleka kumpaphe engahlukaniswe nama-bulb. Ukuze uyisebenzise, kubalulekile ukususa zonke izingxenye eziphuziwe nokulimala zesitshalo, bese uzifaka emanzini ngokwawo. Manje ama-izimpande anezimpande zidinga ukumbozwa ku-rag emanzi, gcoba iphepha phezulu bese ubopha ibhande. Ngaleso sikhathi kuphela u-anyanisi angakufakwa esikhwameni efrijini. Le ndlela ikuvumela ukuba uyigcine yintsha inyanga.
Uyazi? Ngokugcina isitoreji, kubalulekile ukuthi izimpaphe azimanzi. Ngokuvamile, uma ufaka isikhwama ngqo esiqandisini, ukufomfisa kufomu kuwo futhi amanzi angena emagqabeni. Ukuvimbela lokhu kungenzeki, isikhwama esingenalutho sifakwa esiqandisini isikhashana ukuze siguqule ekushiseni ngaphakathi ekamelweni. Khona-ke phuma, ngokushesha ubeke anyanisi bese usifihla futhi esiqandisini.
Ezitsheni zezingilazi
Beka imifino ehlanziwe futhi eyomisiwe egumbini lezimbiza, vala i-capron lids kanye nesiqandisisi. Ngakho-ke, imifino cishe inyanga uzogcina ubukeka obusha, iphunga kanye nezakhiwo eziwusizo.
Kubalulekile! Kuleli fomu, ungagcina kuphela imifino, ngoba igobile futhi iphukile, ihlehla ngokushesha. Ngakho-ke, khetha amaphiko amancane kuphela amathini.
Ekhasini
Gcina u-anyanisi oluhlaza esiqandisini ungafaka futhi ugoqwe ephepheni. Ngakho kuqhubeka amaviki amabili kuya kwamathathu. Ukuze wenze lokhu, imifino ihlanza kahle futhi ivumelekile ukukhipha amanzi. Bese bembethe ephepheni elihlanzekile. Akufanele kube iphephandaba, njengoba i-typographical font iyingozi empilweni. 
Ungathatha i-napkin ephepheni engahlali emanzini, noma iphepha le-kraft. Kubaluleke kakhulu ukuthi akazange agxilwe. Le nqwaba ihlanjululwa phezulu kwebhodi le-spray, lifihliwe esikhwameni bese lishiya efrijini.
Kubalulekile! Imifino ye-anyanisi inempilo yokulala eshelele ngokuya endleleni yokuvuna. Ngakho-ke, ukusawoti kwempaphe anyanisi eluhlaza ebusika kukuvumela ukuthi uyigcine kuze kube izinyanga eziyisithupha, inani elifanayo ligcinwe anyanisi eoli. Ama-anyanisi abomile agcina izindawo zabo iminyaka emibili, futhi efriziwe - angabi ngaphezu konyaka.
I-Green Onion Frost
Abaningikazi besifazane bakhetha ukusebenzisa imifino epholile ukugcina isitoreji eside. Yenza kube lula ngokwanele. Imifino ehlanza futhi ehlanjululwayo igezwa ngaphansi kwamanzi asebenzayo futhi yomisiwe. 
Ngemva kwalokho, sebenzisa enye yezindlela ezintathu zokuqandisa:
- Izimpaphe zinqunywe futhi zithosiwe epanini baze ziphekwe. Ama-anyanisi e-Ostuzhenny afaka ezitsheni bese efisa. Ukugaya kanye nokuqhwala okulandelayo kunika imifino into ekhethekile, okuyinto inikezela kuzo zonke izitsha lapho zisetshenziselwa khona.
- Kwaphela imizuzu emithathu, u-anyanisi wezinyosi kugcinwa emanzini abilayo, uphonswe emuva kwi-colander bese ulinda amanzi ukuba asuse. Bese uthathe izicucu zesayizi oyifunayo bese uphonswa ngeziqukathi zepulasitiki ezifakwa efrijini.
- Izimpaphe ezihlambulukile nezomisiwe zigaqulwa zibe izingcezu ezincane futhi zihlanjululwe cishe imizuzu emihlanu. Ngemuva kwalokho, phonsela e-colander bese ulinda kuze u-anyanisi uphole. Bese ufake iziqukathi zepulasitiki bese uthumela efrijini.
Funda futhi ngezindawo ezizuzisayo nokusetshenziswa kwezinhlobo ezahlukene anyanisi: i-bulb, i-batun, i-slizuna, i-chives, i-shallots.
Ukumisa anyanisi aluhlaza
Ukumisa imifino kungenye indlela yokugcina imifino enempilo isikhathi eside. 
Ngaphambi kokuvuna kuhlanzwa kahle, kunqunywe futhi kubekwe ephepheni elihlanzekile ukuze lome ekamelweni elifudumele. Qinisekisa ukuthi imisebe eqondile yelanga ayiwi phezu kwezingubo zomsebenzi, ngaphandle kwalokho izobhubhisa zonke izinto eziwusizo. Uma kungekho indawo enjalo, ungafaka umnsalo ngenye iphepha.
Hlola ukuthi u-anyanisi okwanele usomile, ungayicubungula phakathi kweminwe yakho. Uma idiliza kalula, ifinyelela esimweni esifunayo. Manje ithululelwa ezimbizeni, ezimbozwe ngamabhodlela futhi igcinwe ekamelweni lokushisa endaweni eyomile. Le ndlela yokulungiselela ithatha cishe isonto.
Imifino ye-Pickling
Ama-anyanisi aqoshiwe asetshenziselwa isobho, izitshalo zemifino, izaladi.
Unganquma kanjani anyanisi oluhlaza? Sithatha ikhelo le-anyanisi bese ugeza kahle. Uma isomile, shred uhlanganise 200 g usawoti. I-ram inqwaba ye-mass in ingilazi yezibuko ukugqamisa ijusi. Amabhange adlala ngokuqinile, kodwa ukuze kube khona indawo encane yamafutha yemifino phezulu. Amabhange avaliwe yizikhonkwane zepulasitiki agcinwa endaweni ebandayo.
Hlola izindlela zokupheka ezingcono kakhulu zokubusika i-cilantro, isipinashi, i-sorrel, i-garlic, i-parsnip, i-rhubarb, i-peas eluhlaza, i-horseradish.
Indlela yokuvuthwa anyanisi oluhlaza
Enye indlela ethakazelisayo yokuvuna anyanisi eluhlaza ebusika - sourdough. Ukuze wenze lokhu, izimpaphe ezilungiselelwe zichotshozwe ngezikhali noma ummese ngamasentimitha amabili ubude bese zithelelwa ezigodini zezingilazi ezigcawini. Ingqimba ngayinye ifafazwe usawoti.
Lapho ibhange ligcwele, lifakwa ngaphansi kwengcindezi. Ezinsukwini ezimbili kamuva i-brine kufanele ivele ngezansi. Uma lokhu kungenzeki, engeza amanzi amancane abilisiwe noma ukwandise ingcindezi. Kulesi simo, umnsalo kufanele uhlale cishe amasonto amathathu. 
Ngemuva kwalokho, ingasetshenziswa ekudleni, engeza ukuhlanganiswa kwe-sandwich, ama-saladi, izitsha zenyama.
Funda ukuthi ungagcina kanjani izinambuzane, utamatisi, i-zucchini, u-squash, ama-eggplant, ukhukhamba, ubhontshisi we-asparagus, ithanga, ama-boletus, amakhowe ebisi ebusika.
Imifino emafutheni
Uma unesikhala esanele esiqandisini ukugcina isitsha ngesitsha sokusebenza, u-anyanisi ungagcinwa, ubeke emafutheni. Ukuze wenze lokhu, ulungiselelwe ngokwezindlela ezichazwe ngenhla, imifino iqoshiwe ngosayizi onjalo okudingekayo ukuze usebenzise kabanzi.
Ubuningi obangelwayo bubekiwe emabhange ukuze cishe ingxenye yesine yetanki ihlale ingenalutho. Yanezelwa ngamafutha omquba, ahlanganiswe kahle futhi avaliwe nge-capron lid. 
Impendulo kuphela yokugcina isitoreji I-anyanisi e-Buttered ayifanele yonke izitsha.. Kodwa-ke izinyanga ezingaphansi kwezinyanga eziyisithupha zonke izakhiwo eziwusizo zemifino zigcinwa.
Uyazi? Zonke izindlela ezingenhla zingavunwa nezinye izitshalo: parsley, dill, isilimo esidliwayo esinamagatsha anamanzi nezinye.
Ama-anyanisi aluhlaza akuyona nje isithako esiyiphunga ezitsheni eziningi, kodwa futhi nomthombo wezakhi ebusika. Kunezindlela eziningi zokulondoloza ebusika. Ezimweni eziningi, igcinwa esiqandisini ngesilinganiso sezinyanga eziyisithupha.
