Imikhiqizo eyomile ayikho "emfashini" manje, ngoba ezinqolobaneni ungathenga noma yikuphi umkhiqizo unyaka wonke. Kodwa ungakhohlwa ukuthi izithelo ezomile zingasiza kakhulu kuneqhwa noma zingeniswe emazweni akude. Futhi, "ukomisa" kugcinwa isikhathi eside, futhi ngesisekelo ungakha inombolo enkulu yezidlo ezihlwabusayo nezempilo. Namuhla uzothola ukuthi yini i-cherry eyomile, futhi yiziphi izinzuzo nezilimaza zale mikhiqizo yomzimba wethu. Sizobhekana nezindlela zokomisa amajikijolo.
Yeka ukuthi i-cherry ewusizo kangakanani
Ngaphambi kokuba uqale imikhiqizo yokomisa, kufanele ukhulume ngezinzuzo zangempela zama cherry omisiwe.
Akusiyo imfihlo ukuthi amajikijolo amasha angakwazi ukulahlekelwa izakhiwo eziningi eziwusizo ngemuva kokucubungula, ngakho kubalulekile ukwazi ukuthi imikhiqizo eyomile iwusizo nokuthi ngabe imiphumela iyafaneleka yini.
Ngaphandle kokuthi ukumeka kuyatholakala umkhiqizo omuhle kakhuluKuyasiza kakhulu emzimbeni wethu. Okokuqala, ukwakheka kwezithelo ezomile kuhlanganisa inqwaba yensimbi nethusi, okuthinta kahle izinga le-hemoglobin, okwandisa imisebenzi yokuzivikela yomzimba. 
Futhi efomini elomile inombolo enkulu yokugxila i-fructose ne-sucrose, ngakho-ke ukudla okulula ku-cherries omile kuzokunika amandla anele.
Naphezu kokuthi iberry elomile liqukethe inani elikhulu likashukela, kubhekwa umkhiqizo wokudlangenxa ye-pectin izinto ezilawula ukugaya futhi, okokuqala, ukungabi khona kwamafutha ekubunjweni.
Uyazi? I-Berry inconywa ukuba isetshenziswe ababhemayo abanzi abafuna ukuyeka le mlutha. I-Cherry iyasiza ukuyeka ngokushesha umlutha we-nicotine.
Futhi, inguqulo eyomile isisiza ukususa isikhukhuni uma ukhukhuma, ama cherry omisiwe kangaka asiza ekuqedeni amakhaza. 
Ukwenqaba nokulungiselela ama cherry
I-Berry yokumisa kufanele iqoqwe ngesikhathi lapho ifika ekuvuthweni okuphezulu, noma ngisho nokukhanya okuncane elangeni. Esikhathini sesibili, uzochitha isikhathi esincane ekumiswe.
Okulandelayo, sidinga ukugeza wonke amajikijolo, ukususa okufakiwe, okubolile nokulimala, ukuze inqubo yokumisa ingabhubhisi zonke izinto zokusetshenziswa.
Ngemva kokwenqatshwa, ukulungiselela okwengeziwe kungenziwa, okuzokwenza kufinyelele isikhathi sokumisa futhi, ngesikhathi esifanayo, ngeke kuthinte ukunambitheka. Amajikijolo akhethiwe angasetshenziselwa imizuzwana embalwa kusixazululo esibuthakathaka se-soda (kufika ku-1%), noma ushise uthele amanzi abilayo (ungagcini!).
Kubalulekile! Ngemuva kokwelashwa nge-soda, ama cherry kufanele ahlanzwe emanzini asebenzayo.
Ukuhlanza i-baking soda kuzobangela ukwakheka kwamaprotheni amancane esikhumbeni, lapho umswakama uzokhuphuka khona ngokushesha. 
With noma ngaphandle amathambo
Ngokushesha kufanele kuthiwe ukuthi ukhetho ngeke lusekelwe ekuthandeni kwakho noma izindleko zezinsiza, kodwa ngendlela yokomisa.
Iqiniso liwukuthi ama-cherry anezintambo angcono kakhulu omisiwe emoyeni, njengoba izimpukane ngeke zihlale kuwo futhi, ngokufanele, imikhiqizo izosinda kuze kuqoqwe kanye nokugcinwa kwesitoreji.
Uma ufuna ukumisa ubhiya ngaphandle kwethambo, kufanele ukhawulele omiswe noma ovini, ngoba eziningi "ezizimisele" ziyogeleza zibe iphunga elimnandi, emva kwalokho iberry ngeke lilungele ukugcina isikhathi eside.
Funda ukuthi ungayilungisa kanjani ama cherry ebusika (ikakhulukazi, ukuthi ungashayela kanjani amajikijolo), kanye nendlela yokwenza i-cherry liqueur neyeyi kusuka emaqabunga.
Yiqiniso, ungakwazi ukumboza i-cherry nge-gauze noma enye into, kepha izithelo zezimpukane zizokwenza noma iyiphi imbobo futhi zichithe inqubo yonke kuwe.
Ungacabangi ukuthi i-berry yonke izokoma isikhathi eside. Ezimweni zomoya omuhle kanye namazinga aphezulu asehlobo, ukumila kuzothatha izinsuku ezimbalwa kuphela, hhayi ngaphezulu.
Izindlela zokumisa
Okulandelayo sizoxoxa ngendlela yokwenza ama cherry omisiwe usebenzisa amathuluzi ahlukahlukene. Khetha wena inketho elula.
Izithelo ezomile zingasetshenziselwa izinhloso zokugcoba kuphela. Isibonelo, ama-oranges omisiwe kanye nama-lemons iyinto ehle futhi engavamile yokuhlobisa.
Evulekile
Ake siqale ngokuhluka okulula kokubilisa ama cherries - emvelo.
- Geza uphinde uhlanze izithelo ezivela esitsheni.
- Sithatha indwangu elula noma ama-sieve akhethekile, lapho sisakaza khona izithelo emgqeni owodwa.
- Sibeka i-cherry endaweni evulekile, ekhanyisiwe. Kuyafaneleka futhi ukucabangela ukuthi isayithi kufanele iqhume umoya.
- Uma kunesidingo, faka igridi ngamaseli amancane ukuze izibungu "zingahlali" ezitshalweni.
Ukumisa kwenziwa kuphela emini. Ebusuku, yonke imikhiqizo ingcono ukuhlanza indlu ukuze ingatholi.
Ngokwesilinganiso, ukomisa emoyeni omusha kuthatha izinsuku ezingu-2-3; noma kunjalo, umuntu kufanele acabangele izinga lokushisa lomoya, amandla omoya nokungabi khona kwamafu.
Funda ukuthi ungomisa kanjani ama-plums, amagilebhisi, ama-apula, amapheya, ama-strawberries, ama-currants, ama-cranberries, ama-blueberries, i-dogrose, i-dogwood, i-walnuts, imifino (i-dill, i-parsley, i-cilantro, isipinashi, u-anyanisi oluhlaza, i-sorrel), utamatisi, i-pepper, u-anyanisi.
Kuhhavini
Ngokushesha kufanele kuthiwe ukuthi lapho kukhona isimo sezulu esihle nesithuba samahhala, kungcono ukungasebenzisi ihhavini. Le nqubo ayihloselwe ukumiswa, ngakho uma kwenzeka iphutha, ungathola iberry elibhaka. 
Kuyafaneleka ukuqala ngokulungiselela. Kulesi simo, qiniseka ukuthi usike ama-cherry ibe ngamasentimitha bese ususa ithambo. Lokhu kwenziwa hhayi kuphela ukuze uthole umkhiqizo olungele ukudla, kodwa futhi ukuthi ubhiya uboma ngokushesha.
- Geza izithelo, ususe ama-stalk bese uthatha izingxenye ezimbili.
- Lungisa iphepha lokubhaka, silimboze ngephepha lokubhaka.
- Sisabalalisa ama-halves ama-cherries esinqunqeni esisodwa. Sibabeka ukuze kusetshenziswe ukuthi bangabe bengahlanganiswa ndawonye, baba mass mass.
- Sabeka izinga lokushisa kuhhavini cishe ngo-165 ° C futhi, uma kukhona umsebenzi onjalo, vula ukugeleza komoya okuqinile. Uma kungekho msebenzi onjalo, kuyadingeka ukubeka i-cherry kuphela ehhavini elandulele, ngenkathi ushiya umnyango.
- Ukomile cishe amahora amathathu.
- Susa i-cherry isigamu sehora, ukuze ihlile futhi ivuleke.
- Phinda ufake ihhavini, ubonise izinga lokushisa ngo-135 ° C.
- Emazingeni okushisa aphansi, yoma umbheki cishe amahora angu-16.
Kubalulekile! Ungavali ngokuphelele ihhavini noma ukwandise izinga lokushisa.
Ukuze inqubo yokumisa ingaphazamisi imishini yakho noma ubheke amajikijolo, ngezikhathi zonke ususe ama cherry kusuka kuhhavini bese uwavumela ukuba apholile futhi aphephe umoya. Futhi, i-ovini ngalesi sikhathi uzokwazi "ukuphumula."
Esikhathini somshini kagesi
Manje ake sibone ukuthi singayomisa kanjani ama cherry esakhiweni sogesi. 
Ngokushesha kufanelekile ukusho lokho ubilise cherries ushukela isiraphu ngeke. Okokuqala, kuyindleko eyengeziwe yesikhathi nezinsiza, okwesibili, okuqukethwe kwekhalori yemikhiqizo, kakade kunkulu, kwanda, futhi okwesithathu, ngenqubo yokwelashwa kokushisa sichitha iningi lamavithamini, okungenangqondo.
Ngakho, siqala ngokuhlanza "imilenze" namathambo. Ungakhohlwa ukugeza ngaphambili i-cherry, ukuze ingabi nenhla.
- Sibeka imikhiqizo kuma-lattices yemifino ukuze ama-halves ahlangane nomunye nomunye.
- Sabeka izinga lokushisa esifundeni sika 60-65 ° С.
- Yima amahora angu-3-3.5.
- Hlola amajikijolo.
Hlola izindlela zokupheka ezinhle zokubanda ama-apula, ama-plums, ama-lingonberries, i-gooseberries, ama-currants (abomvu, abamnyama, abamhlophe), i-yoshta, ama-chokeberries, i-sea buckthorn.
Yiqiniso, lolu khetho lokumisa luvame ukusetshenziselwa ngokubambisana nokupheka ngesiraphu ishukela, kodwa, njengoba kushiwo ngenhla, asidingi ukuhlupheka okunjalo. Uma i-cherry ingabe isomile ngokuphelele, usengayibamba esomini, noma, ngemuva kokuphumula kwengxenye yehora, iphinda isomile ekushiseni okufanayo.
Indlela yokunquma ukulungela
I-berry eqediwe kufanele ifakwe, imnyama, ibukeka njenge-cherry omisiwe, esivame ukubona emithini.
Umkhiqizo kufanele ube ipulasitiki, owomile kuze kuthinteke. Futhi qaphela uketshezi, okungafanele ukukhishwa uma ucindezelwe.
Kubalulekile! Amajikijolo angenakulondolozwa ngeke agcinwe, ngakho-ke ungasisusi isikhathi esingaphansi kwesomisi.
Indlela yokugcina cherry omisiwe ekhaya
Sigcwalisa lesi sihloko ngolwazi lokuthi singagcina kanjani ama cherry omisiwe.
Umkhiqizo owomile ngokuphelele ogcinwe hhayi ngaphezu konyakangisho noma yayomisiwe ngokuphelele. Ukuze unganciphisi impilo yeshalofu, ingxenye yamajikijolo, azosetshenziswa ngenyanga ezayo, ingafakwa emgodini weglasi. Eminye imikhiqizo ingcono kakhulu efihliwe ephepheni noma emikhwameni yesikotini, lapho izithelo zizophefumula futhi zingabi "zithintekile". 
Njengoba sisebenzisa "tara", evumela umoya ukuba udlule, sidinga ukuvikela isomiso kusuka umswakama ngokweqile. Ukuze wenze lokhu, khetha indawo lapho kungabonakali isikhunta noma umkhuhlane. Ngesikhathi esifanayo, ukugcina ama-cherry eduze namabhethri noma amapayipi wokushisa akunconywanga.
Uyazi? I-cherry eyaziwa kakhulu e-inedible emhlabeni i-Sakura, ngakho iyakhula kuphela umhlobiso wensimu noma yasendlini.
Awu, manje unolwazi olwanele lokulungisa iberry elimnandi ebusika. Zama ukusebenzisa inguqulo yemvelo yokomisa, ukuze izithelo zingalahlekelwa amavithamini kusukela ekushiseni okuqinile. Kulesi simo, kungcono ukuthi ungakhulumi, ngaphandle kwalokho uzothola inqwaba yamajikijolo engafanelekile ukugcina.
