Ngokuvamile i-garlic yesiShayina ingatholakala emashalofini ezitolo eziningi, ezibukeka zimhlophe, futhi ngezinye izikhathi zibuye zihlume, ngakho-ke ukunambitheka akufanele kuqhathaniswe nokunambitheka kwesitshalo esikhulile embhedeni wensimu yasendlini noma kuthengwa esitolo kusuka kwabalimi basekhaya.
Kodwa ngenxa yamanani aphansi, abathengi bakhetha isiko esilethwe kithi sisuka eChina. Ungathola kabanzi mayelana nezinzuzo nezinkinga zale mifino engenisiwe nokuthi yiziphi izinyathelo okumele uzilandele uma usebenzisa, bheka lesi sihloko.
Kuyini?
I-garlic yamaShayina (dzhusay, anyanisi wase-Chinese) - isitshalo somndeni we-anyanisi, lisetshenziselwa imifino (garlic), futhi izimbali zalo zisetshenziselwa ukudla okunomsoco. Futhi, ukusetshenziswa kwalesi siko kuthandwa kakhulu emithi yendabuko yaseShayina.
Ukubukeka
Lolu hlobo lwegalikhi luhluke kwabanye ngokuma kwalo nxazonke futhi kungabikho induku ekhanda, okuyingxenye ehlukile yezinhlobo zasentwasahlobo, ngakho-ke, kubizwa ngokuthi. Amazinyo, aphethwe ikhanda, ahlukaniswe ubuso obubushelelezi obubushelelezi, abe nombala omhlophe, ngezinye izikhathi ubheke ngokushelela ube yi-hue ebomvu emaphethelweni, okubonisa ubusha bawo namandla.
Isithombe sibheka kanjani?
Siphakamisa ukuthi sijwayele isithombe segarlikhi yamaShayina.
Ukuhlukanisa kanjani ukulethwa kusuka e-China kusuka eRussia?
On amashalofu esitolo isiko sibheka ukunakwa nokubukeka kwayo okuhlanzekile nokuhle, ngaphandle kwezibonakaliso zokubola noma yimuphi umonakalo owenziwe ngomshini, kuyilapho izifuywayo zingenakho ukubonakala okukhangayo, ngakho-ke isidingo saso sincane. Lona umehluko omkhulu phakathi kwamazwe angenisiwe kanye namaRussia.
Ngakho, izinhlobo zasebusika ezavuna ngoJulayi, kakade ngoNovemba, zilahlekelwa ubuhle bazo ngaphandle: ziqala ukuhlehlisa noma zikhule kancane kancane. Isimo esifanayo entwasahlobo: phakathi no-Mashi, balahlekelwa isethulo. Ngokuningiliziwe ngokuthi i-garlic yasebusika ihluke kanjani ku-garlic entwasahlobo, funda lapha, futhi kulesi sihloko uzofunda ngezinhlobo ezingu-6 ezinhle kakhulu zemifino yale mifino nezincomo zokulima nokunakekelwa kwayo.
Ukukhangisa kwangaphandle kwegalikhi yamaShayina kubangelwa okuqukethwe okuphansi kwamafutha abalulekile kanye nezinga eliphezulu lezinto ezinomile kulo, yingakho ukuma okusheshayo akukwenzeka. Futhi, lesi siko esingenisiwe singathengwa nganoma yisiphi isikhathi sonyaka nangamanani aphansi, okungeke kushiwo ngeRashiya, ikhwalithi yayo, okufanelekile ukuyiqaphela, iphezulu kakhulu.
Okuhle nokubi: ungayidla noma cha?
Yini eyingozi futhi eyingozi?
I-garlic efakiwe evela e-China inezinkinga ezilandelayo:
- I-garlic evela e-China ayikwazi ukubizwa ngokuthi iphephile, ngoba uma ikhulile kumafamu aseShayina, kusetshenziselwa izinhlobo eziningana zokubulala izibulalalazi, ezingekho emthethweni emazweni amaningi. Konke lokhu kwenziwa ukuze kwandiswe inzuzo futhi kunciphise abasebenzi okumele basebenziswe "ekukhiqizeni".
- Inhlabathi yamapulazi e-garlic e-China nayo iyimbangela ekhethekile yokukhathazeka, ngoba ngokwemibiko yabososayensi ngemuva kokuhlaziywa okwenziwe lapho, kwacaca ukuthi kuhlanganiswe ne-arsenic, cadmium nezinye izinto eziyingozi.
- Amanzi emifuleni yaseChina futhi akhathaza umuntu: kungcolile ngemfucuza yasemakhaya kanye namakhemikhali ayingozi afike lapho ngesikhathi sokusebenza kwamabhizinisi ezimboni.
Yingakho kunconywa ukuthi uthenge i-garlic kubalimi basekhaya noma noma yikuphi okukhulile eRussia, kodwa into engcono kakhulu ukuyihlwanyela ensimini yasekhaya ngokwakho, ngoba nje kuphela ungaqiniseka ngekhwalithi yayo kanye nezinzuzo ezingavamile ukusetshenziswa kwayo utshele lapha, futhi kulesi sihloko uzothola mayelana nama-nuances wokunakekela i-garlic yasebusika, izifo zayo nezici zokudla.
Ewusizo noma cha?
Naphezu kwezimo ezikhulayo ezingenhla, I-garlic yesiShayina iwusizo, kodwa ingaphansi kweRashiya.
Kungasiza futhi uketshezi lwe-cholesterol, ukuvimbela ezinye zezimpawu zesifo sikashukela, futhi kuzosiza kakhulu uma kwenzeka unesifo somfutho wegazi ophezulu.
Uma udla u-garlic waseChina ekudleni kufanele uqaphele. Kubalulekile ukugcina izinga lokudla i-garlic ukuze uthole ukudla, okweqile okugcwele isicanucanu, ikhanda, ukucasula isikhumba, ngendlela, kanye nokusetshenziswa ngokweqile kwanoma yiziphi ezinye izinhlobo zalesi siko.
Kungani luhlaza?
Phakathi nokugaya noma ukupheka kwanoma yikuphi izitsha, abanikazi bezindlu baqaphele ukuthi igarliki iphendulela okwesibhakabhaka nokuluhlaza okwesibhakabhaka, bese isusa imikhiqizo eyakhiwe, ngoba Lokhu akukhuthazi ukuzithemba kubo futhi kuyabesabisa, kodwa futhi, ososayensi bathole imbangela yalesi simo futhi bahlinzeka incazelo elula. Uma ubuqotho bukagalikhi buphulwa, amafutha awo abalulekile aphuma ngaphandle futhi angene ekusebenzeni okuhlukahlukeneyo nemvelo lapho bekhona khona. Ngokuvame lokhu lokhu kwenzeka uma ukhetha noma ukhipha imifino, okungase futhi ibala.
Into eyinhloko ebangela ukushintsha kombala i-allyl sulfide cysteine sulfoxide, noma nje u-alliin. Esikhathini sokuphendula okunjalo i-alliin iphuka ibe yi-sulfates ne-sulfide. I-thiol, i-pyruvic i-asidi ne-ammonia yenziwa kusukela kokuqala, futhi i-pigments ekhethekile ibonakala kusukela okwesibili, ngenxa yokuthi i-garlic ithatha imibala engavamile.
Kulesi simo, wonke ugarliki osetshenzisiwe awudingi ukukhonjiswa. Ubukhulu bombala noma ubukhona bayo buxhomeke ekungenikeni kwegalikhi, izinga lokushisa okwenzeka ngalo, ukuqukethwe okuphezulu kwama-amino acids phakathi. Ngakho-ke, amathuba okugcoke omncane ukuba abe mncane kakhulu kunalokho "asebekhulile"
Uma sicabangela i-garlic yesiShayina, kubalulekile ukuthi siqaphele ukuthi iChina iseningizimu kunezwe lethu, ngakho-ke isitshalo sinesikhathi sokuvuthwa, futhi ngalesi sikhathi izinto eziningi (ngokuyinhloko i-alliina) zibuthelela kuyo, ngenxa yalokho okushiwo khona . Le ncazelo elula yisona isizathu sokushintsha okunjalo okungavamile embala we-garlic waseShayina nje kuphela, kodwa nanoma yiziphi ezinye izinhlobo, uma zisetshenziselwa ukupheka, ukugaya kanye nokuhlanza.
Ukubukeka kwemibala eluhlaza okwesibhakabhaka noma eluhlaza okwesibhakabhaka akusho ukuthi igalikhi ivele ibe yingozi noma iyingozi, ngakho ingadliwa ngokuphepha ngaphandle kokulimaza umzimba.
Ngokungangabazeki I-garlic yaseShayina, evela ezitolo ngaphambi kweRashiya, idonsela abathengi. Kodwa kubalulekile ukwazi ukuthi ukusetshenziswa kwayo kungalimaza, ngakho-ke kubalulekile ukugcina isimiso, futhi kangcono - ukukhulisa lesi sitshalo ngokwakho ukuze uqiniseke ngokuphepha kwayo.
