Ikhishi lapho umkhiqizo ngamunye unikezwa indawo yayo ilula kakhulu futhi iyamnandi kunokuthi lapho kunesidaka yonke indawo. Khumbula, ngokuqinisekile kube khona izikhathi lapho uvula ifriji noma ubheke emakhandini ekhishini kanye nakho konke ukudla, kwakungadingeki lutho. Futhi phakathi nokuhlanzwa okuvamile kwekhishi utholile idiphozi yamabele okudala, okungeke usakwazi ukupheka iphariji noma ufulawa omdala ongasakwazi ukuwabhaka. Isimo esinjalo ngeke sikukhuthaze njengompheki. Kodwa singakusiza ukulungisa lesi simo ngosizo lokubeka izinto emakhandini ekhishini. Ukuze wenze lokhu, kubalulekile ukuthatha izinyathelo eziningana.
yenza ukuhlanza
Lahla amabhodlela angaphezulu, izimbiza, amabhokisi ezindala zokudla, kunoma yikuphi ukugcina ukugcina okusele kokudla. Ngokuvame ukutholakala kwezinsalela zokudla zakudala kwakhiwa isulfure dioxide ne-sodium benzoate-eyingozi kuma-chemicals epilo. Phonsa konke okushiwo phansi nokunye okuningi ngokuphelelwa yisikhathi kokuphefumula. Phela, ngokuvamile isikhathi sokuphelelwa yisikhathi sibonakaliso esiyinhloko sekhwalithi yemikhiqizo. Uma, isibonelo, ufulawa noma okusanhlamvu zigcinwa isikhathi eside, zilahlekelwa ukunambitheka kwazo kanye nokudla okunomsoco. Ungakhathazeki nganoma yini ongayisebenzisi isikhathi eside. Thembeka wena ngokwakho-kungani ugcina konke lokhu? Phonsa konke kuya phezulu futhi ngaphandle kokuzisola. Yazi ukuthi ikhishi liyisibonelo sokuhlanzeka kowesifazane wangempela.
Uhambo lokuthenga
Ngemuva kokuthi ususe wonke amashalofu, usulungele isinyathelo sesibili - ukuthengwa kwemikhiqizo edingekayo. Khetha imikhiqizo ephilayo ngaphandle kokungezwa kwamakhemikhali. Kusuka kokusanhlamvu, khetha okunye okusanhlamvu, isibonelo, ilayisi elingaphenduliwe noma uhlamvu olugcwele lwe-oats, olucebile ngefiber futhi lunegalelo ekuvimbeleni izifo zezinyosi. Ubhontshisi, ama-peas kanye nama-lentile aqukethe izintambo ezibonakalayo ezilawula inani leshukela egazini, futhi ziwumthombo omuhle wamaprotheni futhi zikuvumela ukuba unciphise ukusetshenziswa kwenyama. Amafutha omnqumo aneziqu ze-monounsaturated, eziwusizo kakhulu enhliziyweni. Ngakho-ke, amafutha omnqumo ungenye yamafutha okupheka ozithandayo kakhulu abapheki abaningi emhlabeni jikelele. Khetha amafutha omnqumo amakwe "angaphilile". Amafutha omnqumo kuthathwa ngokuthi angcono kakhulu, ngoba atholakala ngemva kokucindezela kokuqala kweminqumo, futhi une-acidity ephansi. Izinongo ezintsha ziwumthombo wama-antioxidants. Mhlawumbe, phakathi kwalezo mikhiqizo embalwa ongayigcina isikhathi eside, ungayibona izithelo nemifino ekheniwe. Siyabonga kubo ungase uzizwe konke ukuphaka kwehlobo unyaka wonke. Ngisho noma amanye amavithamini (njenge-thiamine) alahlekile ekudleni ngenxa ye-canning, amavithamini ama-soluble a-fat, A, I, E, no-K kanti eziningi izakhi zigcinwa.
Ama-Fresh Spices
Izimfihlo Zokuthola Nokugcina
1. Lapho ukhetha izinongo, qaphela impilo yazo. Abaningi babo bafike indlela ende yokufika kithi etafuleni, kodwa balahlekelwa ukuhlanza kwabo kanye nezakhiwo eziwusizo.
2. Qinisekisa ukuthi ekhaya ungagcini ubudala, kakade izinongo ezingenambitheki. Uma kunjalo, kuzomele zilahlwe.
3. Hlola i-spice ngokwakho, uzame nge-tip of the tongue.
4. Thenga izinto ezimbalwa, kodwa kaningi.
5. Yenza okuthandwa kuzo zonke iziqholo, bese uzigaya egunjini lekhofi njengoba kudingeka.
Lokhu kuzolondoloza ukunambitheka kwabo nephunga elide.
6. Izinongo ezithengwa ngokushesha kufanele zibe nama-flavour aqinile futhi aqhakazile kune-stale, lokhu kuqhathaniswa kuzokusiza ukuba uqaphele kangcono ukugcina.
1. Gcina izinongo ezingxenyeni ezingenalutho njengoba umoya wehla ukunambitheka kwawo.
2. Amabhodlela anezigubhu ze-raber kanye nama-locks angenayo angcono. Hlola ukuthi amabhodlela aqinile yini, uwagcine ngaphansi kwamanzi ihora. Uma amanzi evuza, ama-gaskets kufanele athathe indawo.
3. Gcina izinongo endaweni epholile, ngoba ukushisa nokushisa okuphezulu kuthinta izinga lezinongo. Kodwa ungabafrifi.
4. Yazi kahle impilo yokugcina ye-spice ngayinye.
Zonke izinongo ezifana ne-nutmeg ne-peppercorn zigcinwa izinyanga ezingu-6 kuya kwezingu-12. Ama-ground amakhemikhali afana ne-curry, i-pepper isilondolozwe izinyanga ezintathu kuya kwezingu-6, kanye ne-oregano ne-basil.
5. Hlola ukuhlanza kwamagilebhisi, ukuwabhoqa phakathi kweminwe yakho. Kufanele uzizwe unambitheka omuhle kakhulu.
Sebenzisa izitsha zokugcina ezihlanzekile
Gcina ukudla okomile ezitsheni ezihlanzekile ezihlanzekile, izimbiza namabhokisi. Lapho uthenga ukudla okunemvelo, khumbula ukuthi angeke agcinwe isikhathi eside njengoba kusetshenzwe. Ukusebenzisa izitsha zokugcina ezibonakalayo, uzobona ukuthi yimaphi imikhiqizo engasetshenziswa, futhi yiziphi ezivele ziqala ukuwohloka futhi zidinga ukulahlwa. Ukukhetha izingilazi zeglasi epulasitiki, njengoba ezinye iziqukathi zepulasitiki zingaphazamisa amakhemikhali ahlukahlukene.
Gcina iso ku-oda
Ukuhlelwa kwamakhandishi ekhishini kungathinta kakhulu ukudla kwakho. Kubalulekile ukuqoqa imikhiqizo ngendlela efanele (isibonelo, ngezigaba ezahlukene zokupheka). Gcina yonke imikhiqizo yekusasa endaweni eyodwa. Lokhu kuzosindisa isikhathi esiningi ekuseni.
Gcwalisa ikhishi ngamashalofu angeziwe, sebenzisa izixazululo ezihlukahlukene zokuklama, amashelufu ahambayo futhi avulayo, ukuze yonke imikhiqizo ibheke wena, hhayi emaceleni amakhandishi ekhishini. Bhalisa ishalofu ngalinye. Isibonelo, enye yezinongo, enye yezokusanhlamvu, njll. Nakekela ukukhanya okungeziwe kwamakhandishi ukuze wonke amashalofu angabonwa ngokucacile.