Isiqhwa siyinyoni encane kakhulu, inyama yayo inamanani amaningi ewusizo kubantu. Esihlokweni sethu sizoxoxa ngemibuzo mayelana nendlela yokukhetha isidumbu esifanele sokusetshenziswa komuntu, indlela yokusebenzisa izigwaca ekuphekeni, kanye nezimfihlo zokupheka lo mkhiqizo wokudla.
Ikhalori kanye nokwakhiwa kwamakhemikhali
Lo mkhiqizo awusizo ngezekudla, ngoba okuqukethwe kwe-caloric kuphela 242 kcal ngamagremu angu-10 kuphela. Ama-protein ku-quail inyama cishe amagremu angu-40, amafutha - ama-gramu angu-33,5. Ukubunjwa nakho kuqukethe amagremu angu-11.7 wamanzi. Isici esiyinhloko ukungabi khona kwe-carbohydrate nomlotha. 
Inani lezingxenye eziwusizo likhulu kakhulu, lezi zihlanganisa:
- i-potassium;
- i-phosphorus;
- amino acids;
- ithusi.
Kumele futhi kuthiwe ngokuba nesamba esikhulu samavithamini B, evumela ukusetshenziswa komkhiqizo obhekene nawo ngezinhloso zokwelapha.
Funda kabanzi mayelana nezakhiwo eziwusizo nokusetshenziswa kwamakhemikhali enyama: inkukhu, i-caesarean, i-duck, i-turkey, i-goose, unogwaja, iwundlu.
Ukudla
Ngokunambitheka, isidumbu se-quail sidlula kakhulu inkukhu: ukunambitheka kwayo kuyinkimbinkimbi futhi kumnandi. Abazingeli basho ukuthi inyama yezilwane zasendle zimbi kakhulu kunezinkukhu. Naphezu kobuncane bezilwane zezigwaca, inyama yabo inomsoco futhi inelisekile. 
Kunokuwusizo
I-quail carcass inezindawo ezimbalwa eziwusizo, futhi okulandelayo kufanele kuthiwa kubo:
- ukunambitheka kuzokwazi ukugcizelela ukucaca kwesidlo esiphekiwe futhi kwenze kube okungavamile kakhulu;
- umkhiqizo udla kakhulu kangangokuthi kunconywa ukuwusebenzisa ngisho nemikhawulo yokudla okunzima kakhulu;
- izidumbu zezigwaca azibangeli ngokuphelele ukuphendula okweqile;
- Emkhiqizweni kukhona inani elikhulu izakhi kanye nezakhi, kanye namavithamini, micro-kanye macronutrients.
Uyazi? Izinzuzo zezigwaca zaziwa eNkathini Ephakathi eYurophu nase-Asia. Le nyoni yayisetshenziswa kuphela ngabantu abahloniphekile, futhi yayizingelwa kuphela abazingeli.
Kufanele futhi ukhulume ngezinye zezinto ezifihliwe eziwusizo:
- lolu hlobo lwenyama lugcwele ama-potassium aphezulu, okwandisa ukusebenza nokusebenza komqondo womuntu;
- ukutholakala kwe-phosphorus, ithusi, isulfure kanye ne-cobalt kwandisa ukusebenza kwe-metabolism, okwenza kube nomphumela omuhle empilweni yabantu;
- Umkhiqizo ochaziwe uyasiza kakhulu kubantu abanezinkinga zesimiso senhliziyo nesisu somzimba.
Ungayisebenzisa kanjani ekuphekeni
Ukulungiswa komkhiqizo wenyama okubuzwayo kudinga ukunakwa okukhethekile kusukela isidumbu sincane. Lapho upheka, kubalulekile ukuqinisekisa ukuthi inyama ayimile, ngoba iyolahlekelwa ngokushesha. Ngokuvamile kuzo zonke izindlela zokupheka kuboniswa ukuthi isikhathi sokupheka kwezigwaca sinemizuzu engama-30.
Uyazi? Ngokokuqala ngqa, izigwaca zasetshenziswa emasikweni eGibhithe lasendulo ngokubhala. Njengoba incwadi "ku" noma "y" ibonisa izigwaca ezincane.
Abapheki abanokuhlangenwe nakho batusa ukunkwa inyama, futhi bagcwalise ama-flavour akhethekile ngamalahle. Ekuphekeni, inyama yezilwane isetshenziselwa ukulungisa izitsha ezinomsoco nezokudla. Futhi isidumbu esigcwele izinhlobo ezahlukene zemifino, amakhambi namakhowe. 
Yini ephekwe emazweni ahlukene emhlabeni?
Abapheki baseYurophu Izikhumba zivame ukukhonjiswa nge-marinade ezinezinhlayiya zemijelo nezithelo.
Kepha isiFrenchokuyinto evezwe yi-sophistication ye-cuisine yabo, bakhetha ukufaka izidumbu zezigwaca ngemifino. 
Ama-italiyanengubani othanda izobho ezihlukahlukene, upheke umhluzi kusuka ezihlakalweni, bese kuthi ngesisekelo sabo ulungise isobho. Uma ubhaka umkhiqizo wenyama kuhhavini, setha isilawuli sokushisa sibe ngu-220 ° bese upheka imizuzu engaba ngu-40. 
I-Asian cuisine Usebenzisa lo mkhiqizo wenyama njengesithako se-pilaf.
Kubalulekile! Ukuze uthole ukukhanya okumnandi okumnandi futhi ungadluli inyama, ngomzuzu wokupheka wama-30, kufanele uveze ucwecwe bese wengeza ukushisa okuncane.
Yini ehlanganisiwe
I-quail inyama iyahamba kahle imifino ehlukahlukene kanye namakhambi. Khonza kahle nge-ulethisi, isitshalo seqanda, i-zucchini, i-beetroot noma isanqante. Ngokuqondene ne-marinade, kungcono ukusebenzisa i-thyme, i-pepper emnyama, i-garlic kanye ne-soy sauce. Esikhathini sama-classic, ama-quail akhonzwa ngezitsha ezivamile, ezifana nelayisi, amazambane, ukhilimu we-pea, kanye no-utamatisi abhakawe. Abapheki batusa ukukhonza iwayini elivuthiwe ngezidlo ezinjalo zokudla. 
Imfihlo yokupheka
Njengoba inyama yezigwaca kuyisithako esingeyona ejwayelekile nesethenda, ukulungiswa kwayo kufanele kuthathwe ngomthwalo omkhulu. Ukuze uthole isidlo esihlwabusayo ngempela, udinga yenza okulandelayo:
- Hlola ngokucophelela le nyoni ngezinsizi ezisele ngemuva kokuhlanza - uma zingatholakali, geza isidumbu kahle, soma futhi ufake efrijini isikhathi samahora angu-1.
- Amapende aphakamisa ngaphambi kokupheka ukuze ususe intamo, imilenze kanye namathiphu amaphiko, kodwa ungalahlwa, ngenxa yabo ungakwazi ukupheka umhluzi omnandi.
- Ukuze bathole ukunambitheka kokudla okunomzimba, ochwepheshe batusa ukusetshenziswa kwezinongo ezihlukahlukene nezinongo ezingagcizelela ububele nokunambitheka kwezilwane.
- Njengoba kukhulunywe ngenhla, le nyama isomile kakhulu, ngakho-ke ngaphambi kokupheka kumele kukhishwe. Elinye lama-marinades amahle kakhulu inhlanganisela yamapulisi amnyama, i-thyme kanye no-anyanisi.
- Abapheki baseYurophu bayobhaka njalo inyama yethenda nge-sauce ekhethekile noma ibhotela nje ngaphambi kokubhaka. Ngalesi siqhinga, inyama izoba nzima ukuma.
Funda futhi mayelana nezinhlobo eziphilayo zenyama yezigwaca, ikakhulukazi, uFaro.
Indlela ongakhetha ngayo lapho uthenga
Ukukhethwa kwezilwane zezigwaca kufanele kuthathwe ngokungathí sina, ngoba abathengisi bangathengisa iziphukuphuku, inyama endala kubantu abangenalwazi. Isikhombisi esiyinhloko sokuhlanzeka komkhiqizo yiphunga layo.: ku-quail kufanele kube ngokungafanelekile. Ngaphandle, isidumbu kumele sihlanzeke, singenasici kanye nomonakalo wangaphandle. 
Uma ucindezela indwangu kumele kube yinqaba. Lo mgomo kulula kakhulu ukuhlola: uma ucindezela isidumbu, umgodi uzothatha ngokushesha ukuma kwawo. Uma, ngemva kokucindezela, isidumbu asizange sabuyisele phansi, ngakho umkhiqizo ongeke uthathe. Okunye ukukhiqizwa okukhulu kubeka imfucumfucu emaphaketheni okuqala - kulokhu, kufanele uyihlole ngokucophelela ukuze ubuqotho uphinde uhlole ilebula, okumele ikhombise usuku lokupakisha kanye nempilo yeshalofu yomkhiqizo.
Indlela yokugcina ekhaya
Indawo engcono kakhulu yokugcina umkhiqizo wenyama okukhulunywe ngazo yi-friji. I-term yokulondoloza inyama yezigwaca ezinsukwini ezingu-14. Ama-Cooks ancoma ukugcina isidumbu esitokisini, esihlanganiswe nephepha lesikhumba noma ukufisa ukudla phezulu.
Kubalulekile! Uma isidumbu sisekuqaleni kwephakheji, impilo yeshalofu iyancipha ibe yizinsuku ezimbili. Lokhu kungenxa yokuthi ngaphakathi emaphaketheni kukhona ukuqoqwa kwamagesi e-inert, okuphuthuma ngokushesha izindawo zokunambitheka.
Futhi kunconywa isitoreji sesikhathi eside. gcwalisa isidumbu kuhrivishini. Le ndlela elula izovumela ukugcina izigwaca ezintsha izinyanga eziningana. 
Ubani ongcono ukwenqaba
I-quail inyama yizinhlobo eziphephile kunazo zonke phakathi kwazo zonke. Yingakho i-contraindication yokudla izigwaca ingaba kuphela idiosyncrasy. Kumele kuqashelwe ukuthi umkhiqizo onjalo wenyama unenani eliphansi kakhulu likhalori, ngakho-ke umthombo ompofu wamandla.
Ukusetshenziswa kwenani elikhulu lama-quahla ligcwele izinkinga ngesigubhu sezinsi, ngenxa yalokho umuntu angase akhungatheke. Odokotela futhi abancoma ukuthi badle izigwaca ngaphambi kokuya emakhazeni.
Funda zonke izinto ezibaluleke kakhulu ngokuzalisa izigwaca ekhaya.
Ukukhokha inyama yokupheka zokupheka
Iziqu ezithosiwe
Isiqu ku-honey marinade
Isobho se-quil
Ekuphetheni, siyabona ukuthi izidumbu zezigwaca ngumkhiqizo owusizo kakhulu, onenombolo enkulu yamavithamini nezakhi eziwusizo. Lo mkhiqizo wenyama usetshenziselwa ukupheka emhlabeni jikelele.
