Imifino efrijini ebusika: zokupheka ezingcono kakhulu

Ukuqhwayiza kuyindlela enhle kakhulu yokugcina ukudla ebusika. Amakhosikazi asetshenziselwa ukuqeda imifino, izithelo, amajikijolo, amakhambi, imifino. Lokhu kwenza ukuba umzimba ukondle umzimba ngamavithamini abalulekile kanye nezinye izinto eziwusizo ebusika, lapho kunzima ukuthola imifino nezithelo ezintsha. Esizindeni sethu ungathola izindlela zokupheka ezingcono kakhulu zokuqandisa ukudla okuhlukahlukene. Kulesi sihloko sizoxoxa ngokukhishwa kwemifino efanelekile ebusika ekhaya.

Okuqukethwe:

• Ukuze isobho
• Ukuhlobisa izitsha
• Ukuze itiye
• Ukulungiselela imifino ngaphambi kokukhanda
• Izindlela zokuqandisa
• Izibopho
• Kulayishiwe
• Ice cubes
• Isikhathi sokugcina
• Amathiphu awusizo

Yimiphi imifino engenziwa iqhwa

Imifino, mhlawumbe, ngokusemandleni akho iyakulungele le ndlela yokugcina, njengeqhwa. Phela, ikuvumela ukuthi ulondoloze iningi lezinto ezibalulekile ezakha isitshalo. Futhi imifino iwusizo kakhulu emzimbeni womuntu, futhi izakhamuzi zonke izindawo zincoma ukuzethula ekudleni kwansuku zonke. Isibonelo, isipinashi iqukethe kufika ku-25% yemfuneko yensimbi yansukuzonke yomzimba womuntu, futhi i-parsley iqukethe uvithamini C ngaphezulu kaningi ngaphezu kokuthi, isibonelo, ilamula.

Uyazi? I-parsley eluhlaza ngaphandle ingakwazi ukumelana nobusika - kuze kube ngu-5-7 ° C.

Noma kunjalo, akuwona yonke imifino okufanele iqhwa. Ngakho ungasikhuthazi ukuthi ukhululeke u-anyanisi oluhlaza ngoba kuba amanzi. Ngaphezu kwalokho, lishintsha ukunambitheka kwalo nokubukeka okukhangayo. Nakuba abapheki bathi kukhona izindlela zokupheka eziningana, ukusebenzisa le nkinga kungagwenywa. Isibonelo, engeza isitshalo izitsha efomini elingavunyelwe, noma ufeze anyanisi kanye nedill noma parsley.

Abaningi banesithakazelo ukuthi kungenzeka yini ukuba iqhwa amaqabunga e-lettuce ebusika. Lokhu, futhi, akufanele kwenziwe. Ngemuva kokudambisa isaladi liphenduke libe iphariji elingathandeki, asisekho ukunambitheka noma ukuphunga.

Funda ukuthi ungayomisa kanjani imifino ebusika ngendlela efanele ukuze ulondoloze iphunga kanye nezakhiwo ezizuzisayo zamakhambi.

Futhi awakelulekwa ukuba afake isisekelo se-basil. Uma kunesidingo sokuyilondoloza ebusika, kungcono ukusebenzisa isomisi. Ngakho ukugcina kangcono ukunambitheka.

Ukuze isobho

I-parsley efriziwe, i-dill, i-sorrel, isipinashi, inambuzane, isilimo esidliwayo esinamagatsha anamanzi aphelele isobho. Ungabafisa ngabanye noma ngokuxuba.

Kubalulekile! Ukuze ugweme ukulahlekelwa izakhi ngesikhathi sokwelashwa kokushisa, i-dill ne-parsley kumele zengezwe ekupheleni kokupheka uma sekuvele zisuswe esitofu.

Ukuhlobisa izitsha

Ukuze uhlobise izitsha ungafisa i-parsley eyiguliwe nejwayelekile, i-anyan cutter. Futhi imifino ifriziwe ngokugcwalisa ama-pie amnandi. Isipinashi nama-anyanisi aluhlaza kufanelekile ngale njongo.

Ukuze itiye

Ithiye elihle kakhulu litholakala eminzini efriziwe. Ungase futhi iqhwa itiye isuka kusuka:

• amaqabunga okusajingijolo;
• amaqabunga e-strawberry;
• amaqabunga ama-black currant;
• amaqabunga e-blueberry;
• ilamula lemon;
• Hypericum;
• I-Thyme

Ngaphandle kwetiye, ama-decoctions afriziwe afanele kakhulu ngezinqubo zezimonyo, ubuso bukhishwa.

Ukulungiselela imifino ngaphambi kokukhanda

Lungiselela futhi ufake imifino ngokuqhwala kulula. Okokuqala kubalulekile ukuwageza - uthele amanzi embizeni bese ugeza izitshalo kahle kuwo izikhathi eziningana. Bese ugeza ngaphansi kwamanzi asebenzayo.

Khona-ke utshani kufanele bumiswe kahle, kodwa hhayi ngaphezu kwehora. Umswakama owedlulele uyoholela ekwakheni izingcezu zeqhwa ezingadingekile. Ukomisa utshani udinga ukufaka ithawula lephepha noma ikotini.

Thola ukuthi ungenza kanjani i-garlic eluhlaza, i-cilantro, i-arugula, i-sorrel, i-mint ebusika.

Uma uhlela ukukhipha ubisi obuhlaza obunzima, kuzodingeka ususe isiqu. Uma iqhwa ngezinye izindlela, imifino izodinga ukomiswa ngokusebenzisa ummese obukhali noma isikebhe.

Futhi, ezinye izitshalo zincoma ukuthi zifake inqubo yokugcoba ngaphambi kokukhanda. Endabeni yemifino, lokhu kuhilela isikhala samanzi abilayo. Kubalulekile ukuqonda ukuthi phakathi nale nqubo, amanye amavithamini aqhuma futhi iphunga liyancipha.

Kubalulekile! Isikhathi esincane sidlulela enkambeni yokuqoqa amakhambi ukuwaqandisa, amavithamini amaningi azohlala ezitshalweni..

Izindlela zokuqandisa

Kunezindlela eziningana zokufisa imifino emisha ebusika. Kumelwe kukhethwe kuye ngokuthi uhlela ukuyisebenzisa esikhathini esizayo.

Izibopho

Ukuze ungakhathazeki okuningi, umthamo oluhlaza ungabanda njengeqhwa njengento yonke. Nansi indlela yokwenza ngayo:

1. Kusukela kuhlanjwe futhi kusomisiwe, ne-green stems isuswe, yakha ibhola elincane.
2. Ukumboza epulasitiki noma ukupholisa, ukwenza uhlobo lwesobho noma umqulu.
3. Beka efrijini.

Ukuze usebenzise, ​​kuzodingeka ususe "isoseji" kusuka efrijini, uyivule ekupheleni komunye futhi usike inani elidingekayo lemifino. Paka okusele bese uyibuyisela efrijini. Uma kwenzeka ukwephulwa ngengozi kwebuciko befilimu noma isilonda - faka ungqimba omusha.

Izibopho zingafisa noma yimiphi imifino. Njengalokhu, ingasetshenziswa kuma saladi, ama-entrees, ama-side dish, ama-pie, ama-sauces, i-pizza. Kukhona indlela yokugcina imifino emasakeni naseziqukathi:

1. Yomisa amagatsha ahlanziwe bese ubeka itreyi (ibhayi yokubhaka, ithreyi, ipuleti, isitsha) koqweqwe olulodwa.
2. Faka efrijini amahora amabili noma amathathu.
3. Emva kwalesi sikhathi, susa amahlumela kusuka efrijini bese uwafafaza ngezikhwama noma izikhwama ezijwayelekile, noma iziqukathi zeplastiki.

I-seasoning eluhlaza oklanyelwe ngale ndlela, ngokushesha ngaphambi kokuba ifakwe esitokisini esilungile, isuswa efrijini futhi, ngaphandle kokuqeda, ukusika, bese ingeziwe ekudleni.

Ukusebenzisa indlela yokuqandisa, ungalungisa ama-strawberries asebusika, ama-blueberries, ama-cherries, ama-apula, utamatisi, i-broccoli, ummbila, amakhowe, i-peas eluhlaza, isitshalo seqanda, ithanga.

Kulayishiwe

Uma unesikhathi, khona-ke wonke utshani ohlela ukuwuqeda kuzodinga ukuba luchotshozwe.

Izitshalo ezinqunywe ziqhwa ngale ndlela:

1. Geza bese usomile.
2. Ukusika kahle ngommese noma isisi.
3. Kufakwa esikhwameni esivamile noma esincane.
4. Izinga elihle futhi ukhululeke emoyeni.
5. Thumela iphakheji efrijini.

Ngakho ungafisa uhlobo oluthile lwesotshani noma eziningana. Okufiselekayo - ngama-batches amancane.

Kukhona enye indlela yokukhipha izitshalo zokusika:

1. Umswakama ohlaza oqoshiwe ogqwetshwe ifilimu, ngaleyo ndlela udala "isoseji", njengoba kunjalo nangama-bunches. Ubude bephakheji enjalo akufanele kudlulele ku-10-12 cm - lokhu kwanele ukusetshenziswa kwezinyathelo ezine kuya kwezinhlanu.
2. "Umswakama" ufake efrijini.

Ukuhlala uthola amakhambi ahlanzekile, ukhule ama-herbs (i-dill, i-cilantro, i-basil, i-arugula, i-sage, i-rosemary, i-thyme, i-tory, i-tarragon, i-oregano, i-lemon balm) efasiteleni.

Ice cubes

Bambalwa abantu abakwazi ukukhipha imifino kuma-cubes amahhala. Kodwa-ke, le ndaba ilula futhi ayikho neze inkathazo. Nansi indlela inqubo ebukeka ngayo:

1. Izitshalo zokugeza nezomisiwe ziqoshiwe.
2. Lay, ramming, ekubunjweni kweqhwa.
3. Gcwalisa izindebe ngamanzi.
4. Faka efrijini.

Ama-Cubes angaqhubeka agcinwe ku-tray eqhwa. Futhi ngemuva kokuqhwaza, ungabakhupha futhi uwafake esitsheni esisodwa noma iphakheji. Em cubes kubuye kube kuhle ukufisa ama-herbs for tea. Ukuze wenze lokhu, baqala ukuphuza i-teapot, bese kuthi emva kokuba itiye selihlile, lichithelwa ekubunjweni kweqhwa. Ngemuva kokuqhwaza, ama-cubes anjalo angcono ekwengezeni ukunambitheka kwe-herbal etizeni elijwayelekile elishisayo noma emanzini abilisiwe. Zisetshenziselwa ukusula ubuso ngezinkinga ezihlukahlukene zesikhumba, noma nge-toning.

Uyazi? Ekuqaleni, izakhamuzi zaseGrisi neRoma lasendulo azizange zidle idayisi, kodwa zazihlobisa izindlu zazo zokuhlala kanye nezidakamizwa ezivela kuso.

Isikhathi sokugcina

Izitshalo ezivuthiwe ziyasetshenziswa unyaka owodwa emva kokuqandisa. Esikhathini esizayo, bazolahlekelwa izinto zabo ezibalulekile futhi bahlale behlwaya, kodwa bengenalutho lomzimba.

Amathiphu awusizo

Ukufometha kuphumelele, sikukwazisa ukuthi usebenzise kulandela izincomo:

1. Imifino ilulazwa ngezikhwama zepulasitiki, ama-silicone ezibunjiwe, iziqukathi zepulasitiki. Izitsha zensimbi noma ingilazi azifanelekile kulezi zinhloso.
2. Amaphakheji anezitshalo ezifriziwe kufanele athathwe amancane, izikhathi eziningana zokusetshenziswa. Uma utshani bugcinwa ezinhlangothini, kufanele kutholakale ngokushesha, ukuze amagatsha asele angenayo isikhathi sokuthi ahlulwe. Ukuphinda kuqedwe komkhiqizo akuvunyelwe nakancane.
3. Lapho izitshalo eziqhwayo ezikhwameni, kufanele ususe ngokuphelele umoya ngaphambi kokuwafaka efrijini. Lokhu kuzokusiza kule nsila ye-cocktail, efakwe emgodini omncane, lapho isikhwama sigodliwe khona noma siboshwe.
4. Esikhathini samafriji efrijini kungagcinwa egumbini elifanayo nemifino, kodwa lingasondelene nenyama nenhlanzi.
5. Emaphakheji ungafisa ukuxuba imifino kanye namakhambi, isobho nokufakwa kwamakhambi.
6. Akudingekile ukuba ugayile utshani ngosizo lokusika izinto; i-blender izobhekana ngokushesha nalolu msebenzi.
7. Uma uhlela ukufisa amaqabunga ama-herbal, ngakho-ke kusetshenziselwa ukusebenzisa izinkuni ezihlukene, ngoba zivame ukuthatha ukunambitheka.
8. Uma iqhwa nje izitshalo ezisikiwe, noma ngam cubes, ngaphambi kokuzifaka ezikhwameni nasebunjeni be-ice, kufanele ziphekwe phezu, okungukuthi, i-blanched. Kungcono ukufaka utshani ku-colander ngalokhu - ngakho amanzi azokhipha ngokushesha. Ukufisa izitshalo kuthunyelwe ngemuva kokuma.
9. Imifino ingafakwa efriziwe ngamafutha omnqumo noma ibhotela.

Ukuqhwayiza kungenye yezindlela ezilula futhi ezishibhile kakhulu zokuvuna imikhiqizo isikhathi eside. Ukusebenzisa enye yezindlela zokupheka ngemifino yokuqandisa ebusika okukhulunywe ngenhla, ungase ugcwalise umzimba wakho ngamavithamini namaminerali adingekayo ezitsheni ezihlwabusayo neziphunga elimnandi.