Ukuhluma ama-brussels amahlumela ebusika ingenye yezindlela ezikhethwa kakhulu ukugcina lo mkhiqizo. Le nqubo ilula futhi ingabizi. Ngaphezu kwalokho, abaqeqeshi abakuleli fomu abalahlekelwa yindlala yabo kanye nesithakazelo ekunambithekeni, futhi usayizi wabo wenza kube lula ukusabalalisa isitshalo efrijini. Ebusika, isithako esinjalo sasizofaneleka kakhulu emifinini yemifino, ama-stews, amasaladi, noma njengesidlo esihlukile. Indlela yokusebenzisa kahle izinhlelo zethu, sizozichaza kamuva esihlokweni.
Ingabe izakhi zigcinwe uma ziqhwa?
Amakhanda amasha amahlumela aseBrussels ahloswe ekuphekeni isilinganiso esivumelanayo sekhalori ephansi kanye nenani eliphezulu lokudla okunomsoco. Umkhiqizo uqukethe ama-aclic acid acorbic, tocopherol, niacin, riboflavin, thiamine, retinol, beta-carotene. 
Ngaphezu kwamavithamini abalulekile, imifino iqukethe potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, molybdenum, i-zinc, i-fluorine, ithusi, i-manganese ne-cobalt.
Kubalulekile! Ukuze ama-cabbages aseBrussels ahlume kahle futhi aqiniseke, kubalulekile ukususa phezulu kwesitshalo lapho beqala ukukhula.
Ochwepheshe bathi umkhiqizo uma uqhwaqwe kahle igcina ingxenye enkulu yazo zonke izingxenye zokudla okunomsoco ngaphambi kwenkathi entsha. Futhi futhi izici zayo zokunambitheka zigcinwa. Ngesikhathi sokucubungula, ingxenye encane yezakhi kuphela ilahlekile.
Sikukwazisa ukuthi ujwayele ubuchwepheshe obufanele bokuklabisha iklabishi ye-broccoli.
Ngokusho kochwepheshe, amahlumela aseBrussels, ahlanzekile noma aqhwaqwe, kufanele kube ekudleni abesifazane abakhulelwe, izingane, asebekhulile, abantu ababhekene nezifo zenhliziyo kanye nezicubu ezimbi.
- Okokuqala, kuyisimo esihle kakhulu sokuvimbela umfutho wegazi ophakeme, i-tachycardia, i-arrhythmia, i-bradycardia.
- Okwesibili, imifino ivimbela ukwakhiwa komdlavuza webele ngenxa yobuningi be-indole-3-carbinol.
- Okwesithathu, ivuselela ubuchopho futhi ithuthukise inkumbulo.
- Okwesine, kuvuselela imisebenzi yomzimba yomzimba, ebaluleke kakhulu ekwindla nasebusika.
- Futhi, okwesihlanu, i-kochanchiki encane ibambe iqhaza ekwakhiweni kwe-cholesterol emzimbeni futhi ibe nemiphumela emihle ezingxenyeni zombono.
Kubalulekile! Odokotela banxusa abantu abane-asidi ephezulu yesisu, ukungasebenzi kwegciwane le-thyroid kanye nezitho zomgudu wamathumbu ukunciphisa ukudla kwamahlumela aseBrussels.
Ukukhetha iklabishi ngokuqandisa
Njengoba kunikezwe ukuthembela ngokuqondile kokudla okunomsoco nokuphepha komkhiqizo kwezobuchwepheshe bokuyiqeda, ake sicabangele ngokuningiliziwe ukuthi singabhalela kanjani amahlumela aseBrussels ekhaya. Okokuqala, ngenxa yalokhu sidinga imifino ephezulu. Ngenkathi yokukhetha, hlola bonke abaqeqeshi ngokucophelela futhi unikeze okuncintisanayo, izilinganiso ezinzima ezingadluli u-2 cm ububanzi. Akufanele zibe ne-yellowness, izimpawu zokungahambi kahle nokubola, kanye nanoma yimuphi umonakalo owenziwe ngomshini.
Funda kabanzi mayelana nezindawo ezizuzisayo nokusetshenziswa kwamakholaji okugayiwe: ukomvu, obomvu, ukholifulawa, romanesco, Beijing, Savoy, broccoli, kale, kohlrabi, pak choi.
Uma isivuno sishaya ngobukhulu bayo, ungethuki. Amakhanda amakhulu anganciphisa ingxenye noma izingxenye ezine. Le nuance ngeke ithinte ukunambitheka kanye nekhwalithi yemikhiqizo yemifino. Into esemqoka yukuthi ngezikhalazo akufanele kube khona ukuqhuma nokusika lapho ama-microorganisms angafihla khona. Imifino enjalo ingcono ukuqala ukupheka. 
Abalimi abanokuhlangenwe nakho bathi ukuqhwaza akuphumelelanga kahle ngoba amakhanda amaklabishi awasuswanga kahle esiteshini esiphakathi. Lokhu kufanele kwenziwe ngokucophelela ukuze ugcine ubuqotho bamakhanda.
Kubalulekile! Ungasheshi ukhethe izitshalo zaseBrussels ezivela emibhedeni yasensimu. It is tastier okuningi emva frost yokuqala. Ngakho-ke ulinde kuze kufike ukushisa kwangaphandle kuya ku -5 ° C.
Amathuluzi ekhishi
Ukuze uqhubeke nomsebenzi weklabishi uzodinga:
- i-pan enkulu yemifino ye-blanching;
- i-sieve noma i-colander;
- amandla okukwazi ukupholisa imikhiqizo yemifino;
- indwangu noma amathawula wephepha ukuze asule amakhanda;
- i-friji yamafriji;
- izikhwama zepulasitiki ezinezipper zokugcina kochanchikov.
Ukulungiselela iklabishi
Ngaphambi kokuba ushise amahlumela aseBrussels ebusika, kubalulekile lungiselela ngaphambilini.
Okokuqala, qaphela indawo yokusika amakhanda. Uma ushiya iziqu ezinkulu kakhulu, zisuse - azibandakanyi noma yikuphi inani lokudla okunomsoco, zithatha isikhala kuphela efrijini. Kodwa ngisho nemisindo emifushane, zonke izicucu zizoqhubeka zivuselelwe, ngoba ngokuhamba kwesikhathi, ngaphansi kwe-oksijeni nokukhanya, i-fibers ikhiqiza, ibangele ibe mnyama.
Ngenxa yendlela yokuqandisa, kungenzeka ukugcina ukunambitheka kwemifino nezithelo isikhathi eside isikhathi eside. Funda ukuthi ungafisa kanjani ama-strawberry, ama-blueberries, ama-cherry, ama-apula, utamatisi, imifino, ummbila, amakhowe, i-peas eluhlaza, ama-eggplants namathanga ebusika.
Emva kwalokhu, lo msebenzi wokusebenza kufanele ungene i-saline ebuthakathaka. Ilungiselelwe ngesilinganiso se-5 tsp. usawoti ema-3 amalitha amanzi okuphuza. Lokhu kwenziwa ukuze kuqedwe izibungu zezilokazane ezingabonakali phakathi kwamaqabunga eklabishi. Uma kunesidingo, cindezela ikhava ye-kochanchiki pop-up noma ipuleti. 
Ngemuva kwazo zonke izinqubo ezenziwe, iklabishi kufanele ihlanzwe ngaphansi kwamanzi asebenzayo abandayo.
Uyazi? AmaRoma asendulo ayebheka noma yiluphi uhlobo lweklabishi ukudla okunomsoco futhi adla le mifino kuphela kumaholide amakhulu. Futhi isidlo sasikelwe kuphela abilisiwe ngamakha.
Isinyathelo-nge-step shintshela ukuxoxa
Lapho ukukhiqiza imifino kumile kancane emva kwesigaba sokulungiselela, ungaqala ukuqhwala.
Lokhu kwenziwa kanje:
- Thela amanzi abandayo ku-pan olungiselelwe. Abesifazana abanolwazi bayeluleka ukuba ahlale ngesisekelo se-ratio: 1 kg yomkhiqizo - ama-3 amalitha kagesi.
- Beka isitsha emlilweni bese ulinda kuze kube ngamathumba amanzi.
- Gcoba amakhanda amakilishi aphephile emanzini abilayo bese ubamba umlilo emaminithini amabili. Ungadluli imifino ngomlilo, ngoba kulokhu kuzolahlekelwa ukunambitheka kwayo kanye nokudla okunomsoco. Ngemuva kwe-blanching, umbala obomvu okhanyayo wamahlumela aseBrussels kufanele uhlale.
- Ngenkathi imifino i-blanched, uthele amanzi e-ice ibe yinye isitsha (ungafaka ngisho ne-ice cubes).
- Ngemuva kwesikhathi esibekiwe se-blanching, ngokushesha usule amanzi abilayo bese uthele iklabishi zibe izitsha ezisanda kuphekwa.
- Lindela i-billet ukuba ipholile, futhi okwamanje usakaze iphepha noma amathawula wendwangu ukuze umise imifino.
- Susa iklabishi ehlile emanzini bese uyibeka emathaleni ukuze ingilazi inamanzi amaningi.
- Lapho amakhanda esomile ngokuphelele, uwafake esitokisini esisodwa efayini lefriji bese ubathumela efrijini.
- Ukuze uthole umkhiqizo ongcono, ochwepheshe bayeluleka ukusebenzisa inketho ye-"Quick Freeze", cishe cishe wonke amahhalafri anamuhla anakho. Umsebenzi wayo ukuhlaziya izinga lokushisa kuya -22 ° -24 ° C.
- Ngemuva kokuqhwaza, iklabishi isetshenziselwa izikhwama zepulasitiki ezihlanzekile, ususe umoya owandayo kusuka kubo futhi u-zipper up. Bese ithunyelwe ukugcina isitoreji efrijini. Qaphela ukuthi izinga lokushisa akufanele lidlule -18 ° C.
Uyazi? AmaGreki asendulo ayekholelwa ukuthi ngosizo lweklabishi evamile, ungakwazi ukukhulula ukudakwa ngokweqile. Yingakho imifino ibhekwa njengesibonakaliso sokunganaki.
Kungani i-blanching
Abanye abesimame bakhononda ukuthi i-blanching ayinaso isikhathi njalo, futhi ilahlekelwa leli phuzu ngenkathi iklabishi efrizelayo. Umphumela uwuhlaza wemifino ephansi neyesikhashana esiphelele.
Ngokusho kochwepheshe, I-blanching yenza kube lula ukupheka ukudla okubandayo. Phela, ngoba ukulungela okuphelele kunokwanele ukwelashwa komshini wokushisa okwedlule. Yebo, futhi ungaqala ukupheka izitsha kusukela kwiklabishi efriziwe ngale ndlela ngokushesha, ngaphandle kokuphazamiseka kwangaphambili noma ukulungiselela ezinye izingoma. Ngaphezu kwalokho, imifino i-blanched igcinwa kabili isikhathi eside.
Sikululeka ukuthi ufunde ngezindlela zokulungiselela u-broccoli, obomvu ne-cauliflower ebusika, kanye nokuthi ungenza kanjani i-sauerkraut nokuthi yiziphi izinto ezingenayo.
Uma imifino ehlanzekile igcina ukufutheka okunambitheka ekutheni, ngemuva kokuthi i-blanching ne-frozen elandelayo iphela. Ngaphandle kwalokho, umkhiqizo ngaphambi kokupheka kuzodingeka ubilise. Ngesikhathi esifanayo emanzini udinga ukwengeza usawoti kanye namanzi kalamula. 
Kodwa ukuze iqhwa lenziwe kahle, kubalulekile ukuthi ingxenye ngayinye yamakhanda ishintshe amanzi abilisiwe namanzi abandayo.
Uyazi? Phakathi nokwakhiwa kweGreat Great yaseChina eyaziwayo, izigqila zondliwa nge-sauerkraut, eyayingenwa ngaphambili ewayini.
Kungakanani ongayigcina
Imikhiqizo enamakha amahlumela aseBrussels ayathandeka ukusebenzisa izinyanga ezingu-12. Cabanga ukuthi imifino ebikade i-blanched inezindawo ezimele zigcinwe kuze kufike ku-1 ngonyaka, futhi zonke ezinye zifanelekile zingaphezu kwezinyanga eziyisithupha.
Kunengqondo ukunamathela amalebuli ngosuku lokukhiqiza umkhiqizo ngezikhwama zepulasitiki ngokuqhwaza. Kulesi simo, uzokwazi ukuthi yiyiphi i-coaches okufanele isetshenziswe kuqala. 
Engeza ibhuku lakho lokupheka nge zokupheka kusuka kumatamatisi, ukhukhamba, pepper, zucchini, u-squash, anyanisi, i-garlic, i-peas eluhlaza, i-physalis, isilimo esidliwayo esinamagatsha anamanzi, i-rhubarb, i-asparagus ubhontshisi, i-horseradish, ibhotela, amakhowe namakhowe amhlophe.
Amathiphu awusizo
Wonke umama wesifazane ufuna ukuthi imizamo yakhe ayilona ize. Ukuze wenze isivuno esiphezulu sehlobo sasebusika, siqoqelele ukukhethwa kokubalulekile, futhi okubaluleke kakhulu okuvunywa, amathiphu nezeluleko:
- Ukuze kufakwe amahlumela aseBrussels, ukuvuna kwezinye izingxenye. Okokuqala, unqume amakhanda aphansi (cishe kuya phakathi kwe-stem), futhi ngemva kwesonto ungaqhubeka emaphakathini aphakathi naphezulu. Le nqubo izovumela izithelo ze-apical ukuba zikhule ngokwanele futhi zivuthiwe.
- Ungalokothi ubeke amakhanda anamanzi efrijini. Ngenkathi yokuqhwaza, bayomisa ndawonye endaweni eqinile, okuyinto ezoba nzima kakhulu ukuhlukanisa ukupheka.
- Kuvinjelwe ngokuqinile ukupholisa kabusha amahlumela aseBrussels. Uma ungenele konke okuqukethwe kwephakheji, uzophoqeleka ukuyisebenzisa ngokugcwele.
- Ngaphambi kokupheka, iklabishi akudingeki ihlulwe. I-kochanchiki enefriji ngokushesha kusuka efrijini ifakwe kwisobho noma isobho.
- Abanye abesimame basebenzisa amahlumela aseBrussels acwebezelayo ngokuxuba imifino. Ngokuvamile kukhona i-pepper, izaqathe, i-asparagus ubhontshisi, i-peas eluhlaza, ummbila. I-broccoli nekholifulawa yizakhamuzi ezinhle.
Ukuqaphela lezi zincomo, qiniseka ukuthi imifino enhle futhi enempilo ngeke ishiye itafula lakho kulo lonke ubusika.
