Gcina isiqephu sasehlobo: iparsley ebusika

Indabuko yemiphetho yethu i-parsley yabaningi besifazane iyi-spice engenakuqedwa, ekwazi ukunikeza noma iyiphi isidlo esiphundu se-freshness ehlobo. Ebusika, amaqabunga anomsindo asetshenzisiwe kancane, ngoba kubonga kubo isidlo siba mnandi futhi sihle. Kunezindlela eziningana zokugcina imifino ebusika: ingafakwa iqhwa, yomisiwe, usawoti. Cabanga izindlela zokupheka eziwusizo kakhulu.

Ukuvuna i-parsley ebusika: zokupheka zokugcina iphunga elimnandi

I-Parsley ibhekwa njengenye yezinhlobo ezibalulekile zezinongo, ezihambisana nokudla kwesiRashiya. Kodwa, ngeshwa, izici zezulu azivumeli ukuba zikhule unyaka wonke. Ngenxa yalesi sizathu, kubalulekile ukunakekela izitshalo ezivuthayo ezivela ehlobo. Cabangela indlela yokulungiselela i-parsley nge-salting eyomile.

Izithako:

• amahlamvu ka-parsley - 1 kg;
• usawoti - 200 g.

Indlela yokulungiselela:

1. Into yokuqala okumele ukwenze ukuthatha amaqabunga amasha ka-parsley bese uwahlanza kahle.
2. Bese usakaze ithawula elomile lokotini ukuvumela ingilazi ibe yomswakama owedlulele.
3. Uma i-parsley idla, yichoboze.
4. Thela uhhafu amaqabunga aqhekekile abe embizeni futhi phezulu ngosawoti.
5. Thuthukisa ngokuphelele okuqukethwe futhi uxoxe ngokuqinile.
6. Engeza amaqabunga asele futhi wenze okufanayo.
7. Uma iparsley ushiya ijusi, gqoka imbiza.
8. Kwenziwe! Shiya izinongo ezisemathinini endaweni emnyama, futhi uzohlala uhlala ne-parsley entsha.

Iphunga elimnandi phakathi nobusika: ukukhanya okumile

I-spice yasehlobo, eyongezwe esidlweni phakathi nobusika, ngokuqinisekile iyoba yinto evelele kunoma iyiphi idili. Enye yezindlela ezilula futhi eziphumelelayo kakhulu zokuvuna kuyomisa imifino. Ukumisa i-parsley ikuvumela ukuthi ulondoloze wonke ama-microelements awusizo kanye nephunga eliyingqayizivele lesitshalo, ngenxa yokuthi kubaluleke kakhulu ekuphekeni kokudla kwendabuko. Ngakho-ke, ake sicabangele indlela yokuthenga ngokuningiliziwe.

Isithako:

• i-parsley (amaqabunga) - 2 kg.

Indlela yokulungiselela:

1. Into yokuqala okumele ihlukumeze ngayo yiyo isivuno esifanele semifino. Kungcono ukubeka i-parsley kuze kube yilapho ikhula, ngoba amaqabunga ngalesi sikhathi alondoloza ukuhlunga nokukhululeka kwezici zokulandelela. Futhi uqoqe imifino ngosuku olomile ekuseni, kuze kube yilapho ilanga liqala ukushisa.
2. I-parsley eqoqiwe kahle ihlanza emanzini abandayo bese ubeka phezu kwendwangu noma ithawula ukuvumela ingilazi yamanzi engaphezu kwamanzi.
3. Bese uhlukanisa amaqabunga avela eziqubeni bese uwafafaza ngokulinganayo phezu kwengubo ukuze uqiniseke ukuthi uphethiloli olomile lomoya.
4. Shiya imifino ukuba yome izinsuku ezimbalwa. Kubalulekile ukuguqula amaqabunga ngezikhathi ezithile. Kubalulekile! Akunconywa ukuthi uyomise kuhhavini, ukuze ulondoloze lonke uhlu lwamacronutrients alusizo.
5. Izinongo ezomile zigcwala emgodini weglasi futhi zivaliwe kahle ngesembozo ukuze iphunga eliyigugu lesitshalo lingasebenzi.
6. Kwenziwe! Ukuhlunga, okuye kwagcina zonke izakhiwo eziwusizo, kugcina endaweni emnyama, mhlawumbe ngokuhlukana kwezinye izinhlobo zezinongo.

Yenza umnandi: i-parsley entsha efrijini

Abaningi besifazane bakholelwa ukuthi lena yindlela ewusizo kakhulu yokuvunwa ekhaya kwamahlathi, ngoba akukho ukucubungula kwe-parsley futhi isitshalo sihlala sisanda, ngaphandle kokulahleka kwamavithamini kanye nezici zokulandelela. Ebusika, imifino enjalo ingasetshenziselwa ukupheka ama-borsch noma izitsha zenyama, kodwa futhi wengeze kuma-saladi, athola izithombe ezimibalabala ezivela emaphepheni omagazini. Cabanga ukuthi i-parsley ilungele kanjani ebusika: zokupheka ngezithombe kanye namathiphu.

Uzodinga:

• i-parsley;
• iziqukathi zeplastiki noma izikhwama zokugcina.

Indlela yokulungiselela:

1. Hamba ngokusebenzisa imifino uphinde ususe amaqabunga awonakele, aphuzi.
2. Hlanza kahle ngaphansi kwamanzi agijima futhi usakaze ithawula leshidi ukuze lome.
3. Bese uqeda amaqabunga e-parsley.
4. I-pound ngokunamandla esitsheni, ungakhohlwa isimo sokugwinwa - phezulu kwesitsha okudingayo ukugqoka isembozo noma ukusifaka ngefilimu.
5. Ngemuva kokuvuna imifino, thumela isitsha kwifriji ngenhlaka eyomile. Kuyinto efiselekayo ukubeka izinga lokushisa eliphansi kakhulu ekamelweni.
6. Kwenziwe! Kuleli fomu, i-parsley izogcinwa kulo lonke ubusika.

Gcina iphunga lehlobo elishisayo: izimfihlo zokulondoloza i-parsley

Ake sicabange enye indlela engavamile, njengoba kukhona ukulungiselela i-parsley ebusika: zokupheka kusukela ochwepheshe beCyriline. Imifino enamalitha igcwele kakhulu, ngakho-ke ungakwazi ukukhokhela ukungabi namavithamini ebusika obandayo. Umsebenzi wokwenza umsebenzi wenziwa ngokumane futhi ngokushesha, futhi umphumela udlule konke okulindelwe. Cabangela iresiphi ngokuningiliziwe.

Izithako:

• imifino impande of parsley;
• amanzi - izinto ezingu-4;
• usawoti - 50 g;
• ushukela - 80 g;
• uviniga 9% - into eyodwa;
• i-garlic - ama-clove amathathu;
• bay leaf - ukunambitha.

Indlela yokulungiselela:

1. Okokuqala okumele ukwenze ukuhlukanisa izimpande kanye nenhloko ezimpandeni ezinhle, emva kwalokho udinga ukusika isikhumba ngesineke.
2. Bese uhlanza izimpande kahle bese uzichoboza nge-cube encane.
3. Beka amanzi esitofu bese uletha ngamathumba, ufaka usawoti kanye no-2 g we-citric acid (ozikhethela).
4. Gweba imifino ehlutshiwe enqanyuliwe emanzini amaminithi amabili.
5. Khona-ke ngokushesha cindezela emanzini abandayo, ususe futhi ushiye ukukhipha okwesikhashana.
6. Gcwalisa nge-container bese ugcwalisa nge-marinade eshisayo, bese uyibeka engagciniwe.
7. Njengoba ulungiselele iparsley, roll on amabhange. Kwenziwe!

Ngakho-ke, sihlolisise izindlela zokupheka eziningana ezivunyiwe zokuvunwa kweparsley olondolozwe okhokho. Ukubalandela, ungajabulisa umndeni ngezitsha ezinomsoco kulo lonke ubusika. Vele ufake imifino emincane, amafutha nezinongo kanye nesitsha sakho kuzoguqulwa.