Isikhathi lapho i-sorrel isanda futhi incane imfushane kakhulu (cishe amasonto amabili). Iqiniso liwukuthi ngemva kwakhe izinga le-sorrel liba libi kakhulu futhi amaqabunga abe yi-rasping. Kodwa kudingeka ucabange ukuthi imbewu yalesi sitshalo ingatshalwa isikhathi eside ehlobo.
Ezweni lakithi, izitsha zendabuko kukhona isobho seklabishi oluhlaza. Futhi ngezinye izikhathi ufuna ukuzama lokhu isidlo ebusika. Lokhu kungenzeka uma i-sorrel ingagcinwa emathini, kodwa ingahle iqhwa. I-sorrel ene-frozen ayikwazi ukuqhathaniswa ne-ekheniwe, njengefomu elifriziwe wonke amavithamini nezinye izinto ezidingekayo zigcinwe, kanti futhi izimfanelo zokunambitheka zesiponji azilahlekile. Ukwengeza, ungakwazi ukupheka kalula i-Sorrel efriziwe nge-cut or whole leaves, futhi ukuba khona kwamaqabunga kuyakwazisa kakhulu ekomishi iklabishi eluhlaza. Cabanga indlela yokukhipha insila.
Lungisa ukukhanda kwe-sorrel
Ngokuqanda, i-sorrel ekhulayo engasendle ingasetshenziselwa, kodwa kungcono ukusebenzisa i-sorrel, ngoba amaqabunga ayo aphezulu futhi anethenda ngaphezulu. Ukukhipha i-sorrel kumele ibe yenkathi kuze kube yilapho isitshalo singaqala ukwenza imicibisholo. Ngaphambi kokuba ushise isitshalo esinjalo, kufanele usebenze kanzima.
Ekuqaleni, i-sorrel kumele ihlanjululwe ngokuphelele. Lokhu kudinga isitsha esikhulu samanzi, ngoba i-sorrel ingcolile kakhulu ngomhlaba nezinhlamvu zesihlabathi. Amanzi adingekayo ngenqubo enjalo kakhulu, ukuze isitshalo sehlabathi esihlalweni sezitsha sesiphelile. Ngemuva kwamaqabunga amakhulu ahlanziwe adingeka ukuba ahlukaniswe zibe yizicucu ezincane (cishe ngamasentimitha angu-4). Kudingekile ukuthi esitsheni esilungisiwe azikho amaqabunga amaqabunga amade futhi aqinile. Uma amaqabunga amancane, akufanele aqedwe.
Ngemuva kwalokhu, kubalulekile ukuba uchithe kancane i-sorrel - uwubeke emanzini abilayo imizuzwana engu-30-60. Amanzi okugcoba okuningi akudingekile. Uma ushintsha umbala wamaqabunga, i-sorrel ngokushesha idinga ukususwa emanzini ukuze igcine izinto ezinenani eliyigugu. Umbala ngamanzi abilayo ku-appliance ushintsha kusuka eluhlaza kuya kumnqumo omnyama. Umbala ushintsha ngenxa yokuthi i-asidi ekhona kule sitshalo, uma ishisa, ihlanganisa ne-chlorophyll. Ngenxa yalokho, i-chlorophyre eluhlaza iguqulwa ku-olive pheophytin. I-sorrel, ekhishwe emanzini abilayo, kufanele ifakwe ku-colander, ukuwasebenzisa ngokuphelele ingilazi.
In sorrel blanched kulula ukubona amaqabunga ezitshalo ezihlukahlukene ze-herbaceous ezivela ngaphandle. Uma ungasusi izitshalo zangaphandle ngaphambi kokuba u-blanching, kuzomele zisuswe ngemuva kwalo. Zizophuma ngenxa yokuthi zizohluka ngombala, ngoba aziqukethe i-asidi futhi ngeke zibe umnqumo ekubileni. Kubalulekile ukukhipha, njengoba izitsha eziphekwe nazo zizoba nezimfanelo ezibuhlungu noma ezinambithekayo zizoshintsha ngokuphelele.
Emva kwalokho, i-sorrel ingahle ihlukaniswe zibe yiziqukathi ezikhethekile noma iphakanyiswe emaceleni. Uma upakisha, qiniseka ukuthi uthola ubuncane bomoya esitsheni. Khona-ke i-sorrel ngokucophelela ifakwa efrijini.
Indlela yokugcina nokulungisa i-sorrel efriziwe
Uma ugcina, kufanele uthathwe ukunakekelwa ukuze uqinisekise ukuthi i-sorrel ayixhunyiwe. Uma, ngenxa yesizathu esithile, ithotshiwe, kufanele isetshenziswe ngokushesha ekudleni. Umkhiqizo onjalo ofuthiwe uyathandeka ukusebenzisa izinyanga ezingu-8. Izitsha ezivela ezinongeni ziyoba usizo kakhulu ekupheleni kwebusika nasentwasahlobo, lapho sinezinto eziningi eziwusizo kanye namavithamini ahlukahlukene.
Ukuze ulungise isobho seklabishi oluhlaza kusuka ku-sorrel efriziwe, akunakwenzeka ukuwuvimbela lo mkhiqizo kusengaphambili, njengesikhathi sokuchitha izimfanelo ezibalulekile zanoma iyiphi isitshalo zilahlekile. Kuyadingeka ukuba ufake ngokushesha emanzini abilayo ama-sorrel amaqhwa, bese "isipho esiyigugu" sezakhi zomzimba sinikezwa kuwe. Enye i-nuance - ukukhipha i-sorrel kufanele ibe izingxenye ezincane, ngakho-ke ngokwanele epanini elilodwa, njengoba umkhiqizo osele uzodingeka uphonswe kude.