I-garlic eyomile: izinzuzo nokulimala, zokupheka

I-garlic yayaziwa abaningi njengokunambitheka okunomsoco futhi okunomsoco, enikeza isidlo ukunambitheka okhethekile nokuhogela. Uyaziwa ngamakhemikhali ayo futhi usetshenziselwa kakhulu imithi yendabuko. UPythagoras wambiza ngokuthi "inkosi yeziqholo", kanti amaSlav awamfaka endlini njengogada emimoya emibi nemimoya emibi. Izinganekwane eziningi zihamba ngalesi sitshalo esimangalisayo nemikhiqizo yayo yemilingo nokuphulukisa.

Izinzuzo kanye nezimo ezinzima zikagaliki omisiwe

Icebile ngamavithamini, amaminerali kanye nama-acids, inezindawo eziphulukisayo zokuphulukisa. Iqukethe: i-potassium, i-magnesium, i-sodium, i-phosphorus, ithusi, insimbi, iqembu lamavithamini B, kanye namanye amaminerali nama-acids ewusizo. Ukuveleleka kwemifino yiphunga layo, elivela ngenxa ye-ether allicin yemvelo, enezinto zokulwa ne-antioxidant kanye ne-antiseptic. Izakhiwo eziwusizo zikagalikhi omisiwe zihlanganisa:

• ikhuthaza ukugaya. Uma ufaka lemifino enomnandi ukuze udla ngezinga eliphakeme lamafutha nenyama, lenza inqubo yokugaya ukudla okunjalo "okunzima". Ngokusebenza esibindi, kushukumisa ukukhiqizwa kwama-enzyme ukucubungula ukudla;
• kunciphisa i-cholesterol, ebeka ezindongeni zemithanjeni yegazi futhi ingabangela ukucindezela kwegazi eliphezulu;
• kuvimbela ama-blood clots;
• kunomthelela omuhle emzimbeni womuntu osuselwa ku-atherosclerosis. Ngaphansi kwesenzo se-microelement esiyinkimbinkimbi, ama-clots wegazi we-intravascular dissolve;
• ivimbela ukwakheka kwamangqamuzana omdlavuza. Ngenxa yocwaningo oluqhutshwa ososayensi base-Israel, kwafunyanwa ukuthi i-allicin, eyingxenye yegalikhi, igwema ukukhula kwamangqamuzana omdlavuza, i-neutralizing radicals yamahhala;
• unendawo ye-antiviral kanye ne-antimicrobial. I-Phytoncides equkethwe ngenani elikhulu ngokwanele, ihlasela ama-staphylococcus, ama-bacteria, i-salmonella, amathumbu namathumbu e-diphtheria. Yayisetshenziswa phakathi nezimpi njenge-antiseptic yokwelapha amanxeba;
• emzimbeni wesifazane, i-garlic iyakwazi ukwandisa amazinga e-estrogen;
• Ngokusebenzisa isikhathi eside nokuvame ukusetshenziswa kwemifino enomsoco ngamadoda, bayoyeka ukukhathazeka ngezinkinga nge-potency, impilo yabo yokuzala iyathuthukisa, futhi ingavimbela ukuvuvukala kwe-prostate gland.

• ukusetshenziswa ngokweqile kwanoma yimuphi umkhiqizo wokudla kungabangela izinkinga kanye nomthelela omubi empilweni yomuntu. Ngemuva kokuhlola izakhiwo ezizuzisayo zemifino eyisimangaliso, kufanelekile ukusho ukuthi akufanele uhlanganyele ekusetshenzisweni kwayo ngokweqile ekudleni, akufanele kudlule amazinyo amathathu ngosuku;
• kukhona okungahambisani nalokho okumele kusetshenziselwe khona ukusetshenziswa noma okushiywe ngokuphelele: ezifweni ezinjengezinhlungu zomzimba njenge: gastritis, isisu esiswini, isilonda se-duodenal, i-pancreatitis; izinkinga zesibindi, okungukuthi: i-hepatitis, nephrosis, nephritis;
• ukuncelisa. Njengoba ubisi lukanina lungakudli ukudla okudliwa ngumama ngaphambi kokuncelisa, futhi igalikhi ine-flavour ekhetheke kakhulu, ingane ingase ithande ubisi futhi inganqabe ukondla.

Uyazi? Imibhalo yesandla yaseGibhithe lasendulo yayinezinhlamvu ezingaphezu kuka-20 zokwelapha izifo ngegalikhi.

Yimuphi i-garlic engcono ukuyikhetha

Cishe zonke izinhlobonhlobo zemifino zifanele ukuwomisa, kodwa abanye bangase balahlekelwe ukunambitheka ekupheleni kokulahlekelwa umswakama. Noma kunjalo, kufanele ukhethe izinhlobo ezifana nalezi:

• I-Silvery emhlophe;
• Isi-Creole;
• I-Kirovograd;
• I-Starobelsky emhlophe;
• Umhlophe wase-Ukraine;
• Okumnyama okubomvu;
• Bronnitsky;
• Kalininsky;
• Rostov

Thola ukuthi yimiphi impahla ewusizo onayo imicibisholo yegalikhi, nokuthi ungayilungisa kanjani igalikhi eluhlaza.

Indlela yokulungisa ugarlic ukuze ukomiswe

Uma ukulungiswa kwegalikhi yokumisa kwenzeka ekukhiqizeni, yonke inqubo izoba neyakho izigaba ezinjalonjengoba: ukuhlanza umkhiqizo, ukuwayeka ngaphambi kokusula, ukusika, bese ubeka isiteji sokumisa. Izinto eziwusizo zifakwa emishini ekhethekile lapho zihlanzwa bese zihlanzwa. Ngemva kwalokho, kungena esiteji sokumisa ngaphambi, lapho amazinyo ahlanzekile ahlanjululwe khona ku-centrifuge, okuyinto, ukuvula, ukukhipha konke umswakama obuningi ngemva kokugeza.

Kubalulekile! Geza i-garlic ngaphambi kokumisa ekhaya akunakwenzeka, ngoba ingaba isikhunta.

Ngaphezu kwalokho, sinqunywe kudivayisi ekhethekile futhi sekulungele ukomisa ekamelweni lokumisa usebenzisa i-ovary flow. Ekhaya, i-garlic nayo iyadingeka ukuqeda amanzi amaningi. Kulokhu, ekhaya, ngaphambi kokumba, akuphuzi izinsuku eziningana futhi kuhlolwe ukuze kungabi nemvula ngosuku olulandelayo. Futhi uma uthenge ugarlic emakethe futhi ungaqiniseki ngemibandela engaphansi kwalo, udinga ukubeka phezu kwendawo ephansi yokumisa emgwaqweni noma emabhontini.

Ungamane ubeke leli phepha bese ulivumela ukuthi lilele endaweni eveziwe izinsuku ezimbalwa. Kumele kuqashelwe ukuthi ukuze ulondoloze izakhiwo eziwusizo, amaminerali namavithamini, kuyadingeka ukuba ugweme ukuma ilanga eliqondile.

Funda futhi ngezindlela zokomata utamatisi, izaqathe, upelepele, i-zucchini, i-squash, u-anyanisi, ama-parsnips, isilimo esidliwayo esinamagatsha anamanzi, ama-broccoli, amakhowe, imbewu yamathanga, amantongomane.

Indlela yokomisa ama-clove e-garlic ebusika

Kunezindlela eziningi zokomisa ugarlic ebusika. Abanye abantu bakhetha ukwenza lokhu ngaphandle kokubhubhisa ikhanda, abantu abaningi bathanda ukwakha izicathulo ezifana nama-brabs ama-tops nama-hang up omisiwe bese uwafaka endlini. Kwaphela iminyaka eminingi, izinsimbi ezinjalo ze-garlic zazibhekwa njengezicabangela zendlini emimoya emibi nemimoya emibi. Kodwa indlela yesimanje eyaziwa kakhulu yindlela yokumisa ama-clove e-garlic.

Ngokwemvelo

Ngaphambi kokuqala inqubo yokomisa, kuyadingeka ukucubungula ama-clove e-garlic ehlathini. Ukuze wenze lokhu, ungasebenzisa amaningana amathiphu wokupheka:

• gcizelela ikhanda likagalikhi ngehlangothini elingaphansi lommese, okuzokwenza ukuba ikhanda lihlakazeke futhi izikali zizoqala ukuhamba kalula;
• Ungakwazi futhi ukubeka ikhanda likagalikhi esitsheni sesimbi, uphathe kuqala ngomese ngendlela echazwe ngenhla, ukumboza ngesinye isitsha bese uthumela. Ngemva kokuvula isitsha, i-husk izolala ngokuhlukana nama-clove ahlanzekile ngokuphelele.

Ngemuva kokuthi igalikhi ihlanjululwe, kufanele ihlolwe izindawo zamnyama noma umonakalo. Khona-ke i-clove ngayinye inqunywe ngesigamu futhi isakazeka endaweni ebanzi egaxa phezulu. Kumele kumiswe ekamelweni elomile ngomoya omuhle noma emoyeni omusha emthunzini, ukuze ugweme ukukhanya kwelanga. Inqubo yokumisa kumele ilawulwe ngokuguqula izinto eziluhlaza zonke izinsuku ezimbalwa. Umphumela wokuma ngale ndlela ungalindelwa ngesonto noma amabili.

Sikukwazisa ukuthi ufunde mayelana nokomiswa nokuvunwa kwemifino: i-parsley, i-dill, i-arugula, i-sorrel, i-cilantro, isipinashi, u-anyanisi oluhlaza, u-anyan-batun, i-thyme, i-mint, amaqabunga okusajingijolo, amaqabunga ama-cherry.

Kuhhavini

Ukumisa ugarlic kuhhavini akufani neze nenqubo efanayo yemvelo, kodwa, nakanjani, ngeke kudlule amasonto amabili. Kuhhavini, le nqubo izoba ngokushesha futhi ithathe kusuka emahoreni amathathu kuya kwangu-6. Ukuze ulungiselele, kungcono ukuyisika zibe tincetu ezincane noma tincetu, ezizosheshisa kakhulu inqubo yokususa umswakama kusuka kumkhiqizo. Kubalulekile ukwazi ukuthi imifino eyomile izogcina zonke izakhi nemaminerali, futhi ngemuva kokushintsha isimo sayo esivamile. Okulandelayo, udinga ukumboza iphepha lokubhaka ngephepha lesikhumba bese ubeka tincetu zika-garlic kuso ngendwangu eyodwa. Ukushisa kuhhavini kufanele kube ngaphansi, cishe +50 ° C, okuzokwenza kancane kancane kususwe umswakama, kugcine yonke inzuzo yomkhiqizo. Ukufaka i-baking sheet kuhhavini, udinga ukubona isikhathi nangemva kwamahora amathathu ukuhlola isimo segalikhi.

Izinkomba kufanele zixutshwe ngezikhathi ezithile, zivumele ukuba zipholile kancane, bese zithumela kuhhavini, futhi ekugcineni zivivinye amandla. Uma isakhi sikagalikhi sishaya futhi siphuka, inqubo yokumisa iphelile, uma iguquguquka futhi ithambile, khona-ke ukuma kufanele kuqhutshwe. Ukuze udale umoya omusha, umnyango we-ovini ungavuleka ngezikhathi ezithile. Uma kukhona i-convection mode kuhhavini, lokhu kuzokwenza ngcono kakhulu inqubo yokushintshanisa umoya.

Kubalulekile! Izinhlamvu zikagalikhi kumele zihlale ziqashwe ukuze zingashintshi futhi zingabi mnyama kakhulu, ngaphandle kwalokho ukunambitheka komkhiqizo omisiwe kuzoba buhlungu.

Esikhathini somshini kagesi

Izinto ezihlukahlukene zasendlini zithokozisa abesifazana besimanje futhi zenza umsebenzi wasekhaya ube lula futhi ujabulise ngokwengeziwe. Enye yezinqubo ezaziwa ngabaningi besifazane kwakungukumiswa kwemifino esomile kagesi. Ake sibheke ukomisa ugarlic kulo mshini. Ukuze uveze ugarliki ekuphelelweni kwamanzi, kuyadingeka ukukhipha izikali kanye ne-husk bese uyibeka emkhayeni owodwa phezu kwe-dryer. Ukuxhuma ugesi, kufanele usethe izinga lokushisa + 50 ... +60 ° C bese uqala inqubo. Kuzothatha futhi amahora angu-3 kuya ku-6, kuye ngokuthi ubukhulu bezintambo zokulahla namandla weyunithi.

Funda ukuthi ungomisa kanjani i-thyme, i-mint, amaqabunga okusajingijolo, amaqabunga ama-cherry for tea ukugcina izindawo zokuphulukisa.

Indlela yokwenza i-garlic powder ekhaya

Ngemuva kokufunda indlela yokomisa ugarlic for seasoning, ungaqala ukuyibeka ibe spice elimnandi. Lapho imifino isomile kahle, inombala omuhle wegolide futhi izicucu zayo ziphuka kahle uma ucindezelwe, ungaqala inqubo yokugaya. Ukuze wenze lokhu, sebenzisa noma isitsha sekhishi elilodwa noma i-grinder yekhofi.

Ngemuva kokubeka izinkoma ezomisiwe kulezi zixhobo, kumele zichotshozwe zibe yi-powder. Khona-ke kudingekile, uhlomile ngesihlungo, ukuhlunga isisindo esilahlekile futhi, uma kunesidingo, uphinde uqoqe izinhlamvu ezinkulu nezinhlayiya ezisele ukuze uthole i-powder ehlelekile. Uma ufisa ukwengeza izinhlayiya ezincane zokulondoloza ukudla ukuze uthole ukucaca ngokucacile ugarlic esitsheni, ungagwema inqubo yokuhlunga.

Indlela nokuthi ungayithola kuphi ekhaya

I-powder powder ekulungele igcinwe ephepheni, uma uhlela ukusebenzisa isisindo esikhathini esizayo esiseduze, noma ku-container emnyama efaka ingilazi emnyama, uma ufuna ukubeka isikhala phezu kwesikhala isikhathi eside. Uma isitsha se-seasoning singavali kahle, ukunambitheka okukhanyayo nokumangalisayo kwe-spice kuzoshabalala ngokuhamba kwesikhathi.

Tincetu ezomile zingagcinwa esitsheni esisodwa esivaliwe, egumbini elimnyama nelomile, ngaphandle komswakama ophezulu kanye nezinguquko ezishisayo ekushiseni, izinyanga ezimbalwa.

Uyazi? Ukuze isondlo esomile singasheshe siphume futhi singakuqoqa umswakama owedlule, kungcono ukuqoqa umkhiqizo kusuka enqeni, lapho ugcinwa khona, nge-spoon eyomile, ehlanzekile.

I-garlic eyomile ingasetshenziswa kanjani

Le mifino eyomile ivame ukutholakala njengoba ukudlala izitsha kusuka inyama kanye nemifino. Yengezwa kuma-saladi kanye nesobho ku-zokupheka eziningi zase-Oriental nase-Asia. Ukunikeza iphunga kanye ne-piquancy, kungashintsha ngisho nokudla okujwayele kakhulu kube yinto engakhohlwa.

Funda kabanzi mayelana nokusetshenziswa kwezinongo ekuphekeni: i-pepper (emnyama, i-chili, i-cayenne), i-turmeric, i-nutmeg, i-cassia, i-barberry, i-dill, i-parsley, i-rosemary, i-basil, i-marjoram, i-mint, i-lemon balm, i-thyme, i-fennel, i-horseradish, i-chabra, i-tarragon, i- i-lavender, i-nasturtium, i-sage, i-chervil.

Ngokufaka ugarlic owomile ekudleni, ungathuthukisa impilo yakho ngokukhulisa umkhuhlane womuntu. Ukusetshenziswa njalo ukuvimbela izifo eziningi ezivuthayo nezifo ezithathelwanayo. Njengoba kunikezwe inzuzo yayo, echazwe kulesi sihloko, akufanele ukhohlwe ngokunemba ekusetshenzisweni kwemikhiqizo ka-garlic kanye nokungahambisani nokusetshenziswa kwayo.

Ukuvuna ugarlic omisiwe kuyindlela yokugcina izakhiwo ezizuzisayo zomkhiqizo. Iphunga kanye nokunambitheka kwalesi semifino kungenza noma iyiphi isidlo sibe mnandi futhi sijabulise. Imithi yendabuko isebenzisa igalikhi ngendlela ejwayelekile futhi eyomile yokwelashwa kwezifo eziningi kanye nokuthuthukisa impilo yabantu.