Ukuvuna anyanisi ebusika: zokupheka best

Anyanisi - isitshalo se-herbaceous esakhula futhi siphekwe emhlabeni jikelele. Iqukethe amavithamini amaningi nezakhi. Esikhathini esifudumele sisetshenziselwa ukulungiselela izitsha ezihlukahlukene. Ngaphezu kwalokho, kunezindlela zokupheka eziningi ezikuvumela ukuba ulilungiselele ekhaya ebusika, kuyilapho ugcina izakhiwo zawo eziwusizo. Bobabili ama-anyanisi aluhlaza afanele ukuvuna.

U-anyanisi oqoshiwe

Ukudoba enye yezindlela ezingcono kakhulu zokulondoloza izakhi kule mifino. Izinto ezingenalutho azilondolozi izimfanelo eziwusizo kuphela, kodwa futhi zinezinambitheka ezithakazelisayo. Ifomu elifakwe efrijiwe linganezelwa ezinhlobonhlobo zezitsha, ngaphandle kokuchitha isikhathi ekulungiseleleni kwangaphambili.

Uyazi? Iningi lezinyunyana zifa ngesisombululo se-2% seviniga.

Imibala emithathu

Ama-anyanisi aqoshiwe angahlobisa noma yikuphi isidlo, ikakhulukazi uma ilungiselele ubusika ngendlela engavamile. Iresiphi "Imibala emithathu" ilula futhi ayidingi isikhathi esiningi. Kule recipe sidinga:

• 1 kg we-anyanisi;
• 1 l amanzi;
• 100-150 g wezinyosi;
• i-turmeric encane;
• Isipuni 1 sosawoti;
• Isipuni 1 ushukela;
• isigamu sendebe 9% uviniga;
• 2 wezipuni zamafutha we-sunflower.

Ubuchwepheshe bokupheka:

1. Amabhula amancane agcwele amanzi abilayo futhi anike izindandatho noma amasongo.
2. Ukulungisa ama-marinade emanzini abandayo, engeza usawoti, ushukela noviniga, inani elincane lamafutha we-sunflower.
3. Emgodini wokuqala ubeke ibillet, uthele i-marinade elungiselelwe.
4. Esikhathini sembiza yesibili faka ama-beet ahlosiwe, bese uthele ama-marinade.
5. Embizeni yesithathu yama-anyanisi amasongo afafaza nge-turmeric futhi uthele marinade.

Thola ukuthi ungayenza kanjani futhi ulondoloze u-anyanisi obusika obusika kanye nogarliki oluhlaza, izinhloko ze-garlic.

Amabhange kumele afakwe efrijini amahora ambalwa ukuze ahambe kahle. Lokhu kulungiselelwa kungasetshenziswa ngosuku olulandelayo. Uma uvale amathini ngamagundane enyiloni, i-anyanisi ehlanjululwe ngamasongo kanye namasongo omabili igcinwa lonke ubusika.

Izindandatho

Iresiphi yokupheka:

1. Hlanza ngokuphelele futhi ubilise izimbiza.
2. Ama-anyanisi akhethiwe ahlanzwa, ahlanzwe emanzini abandayo futhi anike izindandatho.
3. Ngemuva kokubeka izimbiza, u-anyanisi oqoshiwe uchitheka ngamanzi abilayo futhi kuvunyelwe ukuphuza ama-5-10 amaminithi.
4. Ngemuva kwalokho, amanzi adonswa, engeza usawoti, ushukela nezinongo zokunambitha. Ngesisindo se-anyanisi faka isipuni ushukela nosawoti. I-flavour ingeza ama-clove angu-1-2 nama-peppercorns ambalwa amnyama. I-marinade eholayo ibilisiwe ngamaminithi ambalwa iphinde ithululelwe emathini.

Funda futhi mayelana nezakhiwo nokusetshenziswa kwezinhlobo ezahlukene anyanisi: obomvu, shallot, shnitta, batun, slyzuna.

Amabhange ayengcono kakhulu agcinwe ekamelweni elipholile noma alinciphise ebusika emiphongolweni. Kungcono ukhethe anyanisi ngamasongo ngasekupheleni kwehlobo noma ekuqaleni kwekwindla, kuze kube yilapho isanda futhi ingaqala ukuwohloka. Lo mkhiqizo usetshenziselwa ukulungiselela kokubili inyama izitsha namaladi.

Izinhloko eziphelele

Uhlu lwemikhiqizo edingekayo:

• 1 kg we-anyanisi;
• Iphakethe elilodwa lama-dry bay leaf;
• umuthi othile omnyama;
• i-carnation encane;
• elinye pepper obomvu ne-tarragon (okukhethwa kukho);
• Isipuni 1 sosawoti;
• Isipuni 1 ushukela;
• 1 litre lamanzi.

Ubuchwepheshe bokupheka:

1. Ama-amancane ahlanzekile, alinganiswe ngamanzi abilayo imizuzu engu-1-2, athululelwe ngamanzi abandayo.
2. Ngaphansi kwezimbiza ezenziwe ngamanzi, ubeke amaqabunga ama-2-3, i-pepper encane emnyama kanye nama-clove. Ungaphinde uphonsa pepper obomvu ne-tarragon.
3. Gcwalisa imbiza nge-anyanisi olungiselelwe, engeza isigamu sendebe seviniga nama-marinade afudumele. Ukuze ulungise ama-marinade ngetitha lamanzi, engeza isipuni sikasawoti noshukela. Ingxube eholayo ibilisiwe imizuzu eminingana futhi ikhohliwe ekamelweni lokushisa.
4. Amathini amisiwe kufanele afakwe efrijini ngosuku.

Sikukwazisa ukuba ufunde mayelana nokukhamba kwamakhowe; indlela yokuthambisa utamatisi oluhlaza ebusika ngendlela ebandayo, ukuvotela utamatisi oluhlaza emgqonyeni bese wenza isaladi namatamatisi ebusika; indlela yokuvumba iklabishi.

Indlela yokoma anyanisi ebusika

Kulula kakhulu ukusindisa nokusebenzisa anyanisi omisiwe ekuphekeni. Uma ukomisa, isisindo nesilinganiso sinciphise izikhathi eziningana, ngoba ama-90% amanzi. Ukugaxa ubuningi obomile ku-grinder noma i-blender, ungathola i-powder enamapayi angabekwa ku-soups, ama-saladi nezinyama.

Izinzuzo zokuma:

• ithatha isikhala esincane;
• igcina ukunambitha;
• kukhona ukunambitheka okumnandi okumnandi;
• isikhathi eside sigcinwe ezitsheni ezinomile, ezivalwe ngokuqinile.

Uyazi? Uma u-anyanisi owomile ekushiseni kuka-60-65 ° C, kugcina umbala wayo wemvelo. Emazingeni okushisa aphezulu, kukhanya.

Kuhhavini

Kungenzeka ukomile kokubili egesi, kanye nesithando somlilo. Ngemuva kokuvuna, ama-bulb ahlungwa futhi amile. Ukuze ukomise ebusika awukwazi ukusebenzisa u-anyanisi obubolile noma obubunjiwe.

1. Kudingekile ukuhlanza ama-root kusukela ezimpandeni nasezinhlathini, hlambulula kahle emanzini abandayo. Kumele uthathe izindandatho ezincane noma izicucu kuze kube ngu-5 mm. Izindandatho ezinamathele ezinomile zomile okwesikhathi eside, ezingenalutho futhi zingashisa.
2. Hlanza umkhiqizo osikiwe futhi ngaphansi kwamanzi asebenzayo ku-colander.
3. Lungisa i-brine epanini elijulile: chaza i-spoonful of usawoti emalitha amanzi bese uletha ngamathumba. Phuza amanzi ahlile amahora ambalwa. Sika umkhiqizo nge-brine imizuzu engu-10-15. Ngemuva kwalokho, khipha amanzi ngokusebenzisa i-colander bese ulinda imizuzu engu-10-15. kuze kube yilapho uketshezi luphela.
4. Spread on baking sheet ngokulinganayo. Udinga ukoma kuhhavini ekushiseni okungadluli 60 ° C amahora angu-4-6. Ukuze u-anyanisi usome ngokulinganayo futhi ungashisi, kufanele uqhutshwe njalo nge-spatula yamapulangwe.
5. Ngemuva kokumisa, susa ipani bese uvumela ukupholisa ekamelweni lokushisa.

Thola ukuthi yiziphi ezinye izindlela, ngaphandle kokumisa owaziwayo, ukulungiselela imifino ebhakabhaka ebusika: i-dill, i-parsley, i-cilantro, i-arugula, isipinashi.

Umkhiqizo omisiwe ungcono kakhulu ogcinwe embizeni ehlanzekile eyomile enezikhumba eziqinile noma esikhwameni seplastiki esiqinile.

Kubalulekile! Gcina isitsha sokuvuleka kokugcina ngaphambi kokugcina.

Esikhathini somshini kagesi

Ukumisa esomini kagesi kwenzeka ngokulinganayo nangokusheshisa kakhulu. U-anyanisi oqoshiwe uthathe iziqephu noma izindandatho zemizuzu, geza kahle. Hlela izinga lokushisa libe ngu-60 ° C. Ukupheka ngokuvamile kuthatha amahora angu-2-3. Khumbula ukuxuba njalo ukuze ume. Gcina ungqimba ubushelelezi. Lungisa umkhiqizo omisiwe kahle ezinkomeni. Ngaphambi kokungeza kuma-saladi, anyanisi omisiwe kufanele anakwe emanzini imizuzu engu-20-30. Phonsa esobho ngaphandle kokuwa.

Indlela yokuthambisa u-anyanisi ekhaya

Esikhathini esibandayo, wonke umuntu ufuna ukuhlukanisa ukudla nokudla imifino noma ama-salad ekheniwe. Izinduna zasehlobo nasekwindla zilungiselela ukulondolozwa okuningi, kodwa, njengomthetho, azikhathaleli ngemifino yokuvuna. I-dill ne-parsley kungcono ukomile, no-anyanisi oluhlaza okwesinkwa nama-saladi batusa u-salting. Ukulungiselela okunjalo ebusika ukuvumela ukugcina umbala nokunambitheka kwe-anyanisi amahlumela.

Sincoma ukuthi uzijwayele izindlela zokuvuna utamatisi, i-zucchini, u-squash, i-pepper, iklabishi ebomvu, ukholifulawa, i-broccoli, i-peas eluhlaza, i-rhubarb, i-bean eluhlaza, i-physalis.

Kulula ukwenza ekhaya:

1. Imifino ehlanjululwe kahle ngaphambili ihlukaniswa zibe yizingxenye zika 2-3 cm ngamunye. Iziqu ezincane nezivuthiwe zifanelekile lokhu.
2. Amahlumela aqoshiwe ahlanganiswe kahle nosawoti esitsheni esijulile. Ngama-kg we-1 kg aluhlaza kudinga u-200 g usawoti. Ungacindezela ingxube etholakalayo ngekhasi noma izandla.
3. Amahora ambalwa ngaphambi kokuba u-salting alungise isitsha: izimbiza ezinamanzi, ezigcwala iziqukathi zamanzi abilayo.
4. Esigubheni esilungisiwe sibeka umsebenzi wokusebenza futhi unqunywe kahle. Imifino kumele ihlanganiswe ngokuphelele ngejusi. Ukusuka ngenhla uthele izinkezo ezimbalwa zamafutha zemifino ukwenza isendlalelo esingaphansi kwesentimitha.
5. Amabhange avalile i-nylon noma i-iron caps.

Kubalulekile! Gqoka amagilavu ​​uma uxuba u-preform usawoti bese uwubeka emathini. I-anyanisi ijusi nosawoti kungalimaza isikhumba.

U-anyanisi ovuthiwe ebusika uzothuthukisa ukudla kwakho ngamavithamini nezinye izinto eziwusizo. Izinhlobonhlobo zokupheka ngokulungiselela nokusetshenziswa kwazo kukuvumela ukuba uthuthukise ukunambitheka kwanoma yikuphi isidlo, ukuze uhlukanise imenyu yakho phakathi nenkathi ebandayo. I-salting ne-pickling ayithathi isikhathi esiningi, futhi ukomisa kukuvumela ukuba uthole umkhiqizo olula ukuyisebenzisa.