- Uma upheka amaqanda ekushiseni okuphakeme, khona-ke amaprotheni azoqina, futhi isikhupha sikhuphukile. With cooks kancane - ngokuphambene.
- Dough bhaka kangcono, uma ezungeze pie ukushiya engenalutho.
- Uma unquma ukupheka izinhlanzi zasolwandle, sincoma ukuwinciphisa emanzini abandayo bese ufaka izaqathe, anyanisi, iqabunga le-bay.
- Uma amafutha yemifino eba lukhuni, uthele ngosawoti (1t spoon nge-1 litre lamafutha), ake ume ngezinsuku ezingu-3-4, bese uyisigxilisa kwenye enye isidlo ngaphandle kokuthuthumela.
- Ezitsheni ze-aluminium awukwazi ukugcina ubisi olunomuncu omningi, izinhlanzi ezinosawoti, izitsha ezivela kumazambane nakumatamatisi futhi ngokuvamile awukwazi ukugcina isisombululo esinoshukela noma uviniga, ngoba ngaphansi kwethonya lama-alkalis nama-acids, i-aluminium isabhujiswa.
- Uma ukhukhamba ukhukhamba, engeza isardade encane eyomile ku-brine - ukhukhamba izolondolozwa isikhathi eside.
- Ngemuva kokulungiselela i-sauce ye-gazinga, faka ucezu lwamafutha emfoloko bese usula yonke indawo yesoso esishisayo. I-oven yokwakheka kwamafutha (ifilimu) ngeke ivumele i-sauce ukuba yome isikhathi eside. Ukhilimu omuncu, owengeziwe ku-sauce, ngeke uhlale phansi uma uxutshwe nobisi oluncane kusengaphambili.
- Uma uhlela ukufisa i-omelet, yiphakamise epanini lokuthosa ngemfoloko kusukela emaphethelweni kuya emkhatsini - ngakho-ke iyophuma emangalisa kakhulu.
- Ubuningi obukhuni buphinde bube lukhuni, uma kufakwa kancane kuhhavini elingashisi kakhulu. Ngaphezu kwalokho, ungakhansela kuqala ama-buns efrijini, bese ungakakudli, ushise kuhhavini.
- Ukuvimbela ilayisi ekutsheni ngesikhathi sokupheka, akudingeki ukuba ivuse. Gubha kancane izitsha lapho kuphekwe khona.
- I-Beetroot ayilahlekelwa umbala wayo, futhi amazambane angabi mnyama, uma ufaka uviniga kancane lapho upheka.
- Ubisi abuketshezi uma ubilisiwe esitsheni obuncane, ngemva kokuwuhlanza ngamanzi abandayo.
- Amazambane afakwa epanini futhi athululelwe ngamanzi abilayo ezingeni elingekho ngaphezu kwe-1 cm ngaphezu kwezilimo eziyizigaxa. Khumbula, uma uphuze amanzi amaningi, izakhi ezingaphezulu uzolichitha.
- Ama-beet okuphekweyo azoba nemnandi kakhulu futhi anambitheke uma ephekwe ebangeni, ngaphandle kokusika izimpande kanye nezinsalela zezinhlanzi.
- Ukuze ugcine umbala we-beet lapho upheka, faka isipuni seshukela noma uviniga omncane.
- Kusukela ekubukeni kwamavithamini, imifino eluhlaza nezithelo ziyigugu kakhulu.
- Ukuze ulondoloze i-vitamin C, isipinashi kufanele iphekwe imizuzu engu-10 kuphela, kanti utamatisi - 5.
- Amazambane, ama-beet, izaqathe, ama-apula kufanele ahlanzwe njengomzimba omncane ngangokunokwenzeka - ngaphansi kwesikhumba samavithamini kakhulu. Kunconywa ukuhlanza nokusika imifino ngenomese wensimbi engenasici.
- Imifino ehlutshiwe futhi eqoshiwe akufanele iqambe amanga: kufanele ifakwe ngokushesha ebhodweni lapho isidlo senziwe khona, noma sikhonze etafuleni uma ulungiselela isaladi.
- Imifino yesaladi kufanele iphekwe njalo enkundleni ukuze igcine amavithamini amaningi. Ungazipheki ngesitsha esisodwa, njengoba zilahlekelwa ukunambitheka nombala wazo.
- Iklabishi elidliwayo, elithathwe ku-brine, kumele lisetshenziswe ngokushesha ekudleni.
- Iklabishi yezigwaca, ngisho iklabishi elimuncu kakhulu, kungcono ukungabi ukuwageza, njengoba amavithamini nama-microelements alahlekile. Ngaphambi kokupheka, cindezela, faka ushukela noma iklabishi entsha ukuze unambitha. Esikhathini se-sauerkraut esiningi kakhulu i-vitamin C njengeklabishi ngokwayo.