Isigaba Ngokuba umsikazi

Ngenxa yemishini ekhethekile kagesi, njenge-microwave, ama-dryer kagesi noma ama-oven convection, ukuvuna izithelo omisiwe nemifino ebusika kubonakala kulula. Imishini yendawo efanayo ingasetshenziswa ngokuphumelelayo ekomiseni noma ekomeni amapheya, ikakhulukazi uma isitshalo sesiningi, futhi awufuni ukulahlekelwa izithelo ezengeziwe ezingafanelekile ukugcina emiphongolweni emisha.

Izithelo ezomile - kusukela ebuntwaneni, ezijwayele ngamunye wethu, izidlo eziwusizo eziwusizo. Izithelo ezomile nazo zisiza kakhulu ekulungiseleleni okwenziwe ubusika. Zigcina zonke izakhiwo ezizuzisayo zezithelo ezintsha, izakhi kanye nama-antioxidants. Siyabonga, benza i-uzvara ne-compotes okumnandi okwenziwe ngokuzenzekelayo.

Amapheya - isithelo esilula ukugcina isikhathi eside emiphongolweni futhi ikakhulukazi efulethini. Ngakho-ke, kungcono ukusebenzisa amapheya ahlanzekile. Yiqiniso, kungenzeka ukuzitholela ukulondolozwa ngokwenza izikhala phakathi nobusika, kodwa, ngenkathi le pear ivuleka emazingeni aphezulu okushisa (ngaphezu kwama-degree angama-90), okuholela ekulahlekelweni kwazo zonke izinto zayo eziwusizo.

Ukuvuna izithelo ezomile ebusika ekhaya yiyona ndlela ehambelana kakhulu nabanikazi befulegi abangenawo ama-attics, futhi akukho sikhala samahhala ebhaleni ngezinhloso ezinjalo. Kulabo abangenalo ikhono noma isifiso sokomisa amapayipi kuhhavini noma ngosizo lwekhishini yemishini, umbuzo uvela ukuthi kungenzeka yini ukwenziwa ngokushesha futhi kungcono, kodwa kuhhavini ye-microwave.

Noma yikuphi umsikazi owaziwayo ukuthi uyazi ukuthi amasheya ebusika akwenzeki kakhulu. Indlela eyigugu kakhulu yokugcina ukudla ebusika ukumelela izithelo, ikakhulukazi, ama-apula kanye namapheya, lapho ungalungisa khona izitsha ezinomsoco nezempilo kubantu abadala kanye nezingane phakathi nenkathi ebandayo. Lena indlela yasendulo yokuhlola, yasendulo, ehlolwe isikhathi esithembekile, evumela izithelo ukuthi zigcine zonke izakhiwo ezinhle, ngenkathi zandisa okuqukethwe kwekhalori.

Abesifazane basendlini banamuhla baye bafika ngezindlela eziyinkulungwane zokugcina imifino ebusika. I-garlic, isibonelo, igcinwe ezimbizeni, emabhokisini, nasezinkolweni, kodwa i-garlic efriziwe inomphefumulo ode kakhulu kunazo zonke. Igcinwe kahle esigabeni esivamile sokuqandisa esiqandisini futhi asithathi isikhala esikhulu lapho. Ngingakwazi yini ukumisa igalikhi ebusika efrijini?

Akukwanele nje ukuthi ukhule isitshalo - udinga futhi ukulondoloza. Ukuze athole abathandekayo bakhe abanezitsha ezihlukahlukene ze-zucchini ubusika bonke, umama omuhle kufanele azi ezinye zezinto zokugcina zabo. Kumele kuqashelwe ukuthi i-zucchini inamavithamini amaningi kanye nemithi edingekayo emzimbeni womuntu.

Ekupheleni kwehlobo nasekuqaleni kwekwindla, isikhathi sokulungiselela ubusika siqala. Abaningi bazama ukulungiselela futhi zucchini, ngoba bangumthombo obalulekile wamavithamini namaminerali. Yini okudingeka uyenze uma kuleli zwe likhula ngokuvuna okunamakhabe? Unganikeli imifino kubangani noma izihlobo, ngoba i-zucchini iyondla futhi iwusizo.

Ngamunye wethu, kungakhathaliseki ukuthi imfundo, ubudala, isimo senhlalo nezinye izinkomba zomphakathi, ulindele isikhathi esisodwa sonyaka - ehlobo! Wonke umuntu uthanda ihlobo, kusukela ebusheni kuya endala. Phela, ihlobo yisikhathi selanga elikhanyayo nelishisayo, olwandle futhi, yiqiniso, izithelo ezivuthiwe nezomnandi namajikijolo! Kucindezeleka lapho ihlobo liphela futhi inkathi yekwindla iqala ngezinsuku ezilukhuni nezomvula, bese kuphelela ngokuphelele ebusika ebanda.

Inkinga yokuvunwa okukhulu kwe-zucchini ukuthi ayigcinwa eluhlaza izinsuku ezingaphezu kwezingu-10. Futhi kuyoba mnandi kakhulu ukuba nethuba lokudla i-zucchini unyaka wonke, hhayi nje kuphela ngenkathi yabo. Futhi uma isivuno sibonakala singajabuli ngempela, ngakho-ke iningi lalo lingabuna: elithembekile, elihlwabusayo futhi elinempilo.

I-Zucchini iyinhlangano yemifino ewusizo, enye yezindawo ezikhangayo zokuqukethwe kwayo ngekhalori ephansi. Imifino ecebile ngamavithamini namaminerali, ngeshwa, igcinwe izinsuku ezingaphezu kwezinsuku ezingu-10, kodwa lokhu kuphelile kuphela. Eminyakeni yamuva, abesimame baya ngokuvuna ukuvuna i-zucchini ebusika, ukuhlambalaza, ukugaya, noma ukuwacubungula ngejamu noma ujamu.

Iklabishi yeKohlrabi - isitshalo se-biennial, enye yezinhlobonhlobo zeklabishi elimhlophe elivamile, lingokwesimo seKhabishi lomndeni iKlabishi. Lolu hlobo lweklabishi luwumkhiqizo obaluleke kakhulu ekusetshenzisweni kwabantu. Iqukethe amaprotheni yemifino nama-carbohydrate, amafutha kwanoma yiluphi uhlobo alukho ngokuphelele.

Ukufisa i-zucchini ebusika kulula kakhulu. Amahora amabili, umsizi womuntu, ngisho nangaphandle kosizo lomuntu ovela ekhaya, uzobhekana kalula nezinqubo zokulungiselela ukufisa i-zucchini ebusika lonke. Into esemqoka ukuthi kube nemifino enhle kakhulu nefriji efrijini. Lesi sihloko sichaza izisebenzi, inqubo yokukhipha i-zucchini ebusika ekhaya kanye nezinye izenzo kanye nama-nuances okufanele ubhekane nazo.

Naphezu kokuthi iklabishi ye-broccoli inamathele ngokwanele ekushiseni okuphansi, isomiso futhi akulona nzima ukukhula njengoba, isibonelo, ukholifulawa, yisitoreji sayo esibangela ubunzima obukhulu kakhulu. Ihamba ngokushesha futhi ayithandi umswakama ngokweqile kakhulu. I-Broccoli ibhekisela kwimikhiqizo enempilo emfushane kakhulu.

Amahlumela aseBrussels abhekwa njengenye yezinhlobo zeklabishi enempilo kakhulu. Yonke indawo yokugcina izinto ezinenzuzo, njenge-phosphorus, insimbi, i-potassium, amavithamini namaminerali. Ukusetshenziswa kweklabishi ekudleni kunomphumela omuhle ekusebenzeni kwazo zonke izinhlelo zomzimba, ikakhulukazi uhlelo lwezinhliziyo.

Homeland Savoy iklabishi - Italy. Lesi sitshalo, esivame ukubizwa ngokungeyikho ngokuthi isitshalo semifino nezitshalo, ekuqaleni sasikhula futhi sitholakala kuphela esifundeni sase-Italy saseSavoie. Lolu hlobo lweklabishi ngokushesha lwanqoba iYurophu ngenxa yokunambitheka kwalo, kodwa eRussia baqala ukuhlakulela lezi zihlukahlukene kuphela eduze nekhulu le-XIX.

Iklabishi iyimifino eyintandokazi yamaRussia amaningi. Iyingxenye iklabishi, i-borscht nama-saladi, ngakho-ke abalimi ngakho-ke bafuna ukuyilondoloza ebusika. Indawo engcono yokugcina iklabishi ebusika yi-cellar (engaphansi). Ungagcina kanjani iklabishi emiphongolweni ebusika? Ingxabano engaphansi komhlaba. Akuwona wonke umuntu ofanele ukugcina isikhathi eside iklabishi.

Kungenzeka yini ukugcina iklabishi ngaphakathi kwefulethini yedolobha ebusika? Indlela yokwenza imifino ihlale kahle, ingaphazamisi, kodwa akudingeki ukuba ihambe kude? Yonke into elula, iklabishi yokugcina egumbini noma esiqandisini, noma ngisho nasekhishini kuphela, kodwa cabanga yonke imininingwane yalokhu kugcina.

Iklabishi igcinwe ngendlela efomile, igcina zonke izinto eziwusizo futhi ikuvumela ukuba upheke ngokushesha izitsha zakho ozithandayo ngaphandle kokulungiselela kwangaphambi. Amathiphu alula kanye nesinyathelo sokumisa ngesinyathelo ngezinyathelo kuzosiza ngisho nomqashi wokuqala ukuqonda le nqubo ngaphandle kwezinkinga. Futhi izindlela zokudla okudla okunempilo zizokwenza izinti zokuzenzela nezindwendwe ezimangala ezibukele le movie.

I-Peking iklabishi fresh igcinwa kancane kakhulu kuneklabishi emhlophe. Kodwa uma ukhetha izinhlobo ezifanele kakhulu, futhi ngaphansi kwayo yonke imithetho yokugcina, ama-cabbages amasha angadliwa kuphela kuze kufike Unyaka Omusha. Ukuze ugcine lo mifino ngisho nesikhathi eside, ukuvotela, ukomisa nokuqhwala kuzokusiza. Ungathola ulwazi lokuthi ungagcina kanjani ezinye izinhlobo zeklabishi, njengeSavoy, ihlumela laseBrussels, i-kohlrabi, i-broccoli noma i-cauliflower, kwiwebsite yethu.