Uma ukhumbule imithetho emibili eyisisekelo wena, uzokwazi ukugwema inani elinjalo lemikhiqizo elahliwe.
Umthetho wokuqala uwukuthi - ungenzi izimali ezingaphezu kokusetshenziswa kwesikhathi esizayo, uma "kusasa impi". Kungakhathaliseki ukuthi lezi zimkhiqizo noma ezinye imikhiqizo zigcinwa isikhathi esingakanani, impilo ngayinye yeshalofu inomkhawulo wayo. Amasheya alondolozwe ukusetshenziswa esikhathini esizayo, kodwa kufanele wazi konke mayelana nakho konke. Manje vula ifriji yakho bese uhlola ukuze ubone ukuthi kukhona yini ekhonjiwe lapho kusukela emaholide omnyaka omusha.
Umthetho wesibili obalulekile - udinga ukupheka okuningi ongakudla. Uma unomndeni, ke, ngokwemvelo, kumele kube nezinye izinyathelo zokubala ukudla okulungiselelwe. Ukudla kufanele kulungiselelwe usuku, isikhathi esingaphezu kwezinsuku ezimbili. Isikhathi esilondoloziwe, ngakolunye uhlangothi futhi, kepha ubungasabela kanjani uma usuphephe isobho lomsindo e-cafe? Ekhuluma ngokudla, umuntu kufanele acabangele ukuthi konke okuthola emzimbeni wethu kuyathinta isimo sethu somzimba kanye nempilo.
With isitoreji eside isikhathi izitsha zemifino, isobho, side side izitsha, kakhulu ukunciphisa okuqukethwe amavithamini. Isibonelo, isobho seklabishi elisha liyaziwa ukuthi licebile nge-vitamin C, ngabe wazi ukuthi emva kokugcina amahora amathathu isobho lilahlekelwa u-80% wevithamini C. Ngemuva kokugcina kwamahora angu-6, u-10% kuphela wevithamini C. uhlala esobho. , akumele igcinwe isikhathi esingaphezu kwehora, noma kungcono kakhulu ukuyisebenzisa ngokushesha ngemva kokupheka.
Abantu abaningi bakholelwa ukuthi amavithamini ezitsha zokupheka agcinwa uma ugcina isidlo ebanda. Eqinisweni, lokhu akunjalo, ngoba amavithamini asheshe abhujiswe umthelela wezinga eliphezulu kuphela, kodwa namazinga okushisa aphansi.
Ukugcina isikhathi eside kokudla kwenzeka ngokuyinhloko ngesikhathi seqhwa. Esikhathini samafriji esiqandisini ungagcina ukudla okulandelayo: inyama, izinkukhu, inhlanzi, imifino, njll. Ungagcini ukudla noma ukudla okusemathinini. Uma iqhwa isikhathi eside senyama, kufanele ifakwe ezitsheni ezigcotshwe futhi zimbozwe ngephepha noma ngendwangu. Amafriji amaqanda, ungawageze. Imaphakethe efanelekayo amajikijolo afriziwe, imifino nezithelo - isikhwama seplastiki.
Ukuze ugweme ukubonakala kwephunga elimnandi esiqandisini, kanye ngesonto hlola isikhathi sokugcina sesilwane, ugeze isiqandisisi ngamanzi ngokufaka i-baking soda.
Ukuze uqinisekise ukuthi yonke imikhiqizo igcinwe kahle esiqandisini, ungadluli ngokweqile, uyigcwalise. Imikhiqizo enephunga elimnandi kufanele igcinwe emasakeni epulasitiki.
Lezo zimikhiqizo ezingagcinwa esiqandisini, musa nje ukubekezelela ukukhanya okukhanyayo. Kungcono ukuwagcina endaweni emnyama, engatholi ilanga eliqondile. Ikakhulukazi kuhilela lezo zimveliso eziqukethe amafutha amaningi: amafutha yemifino, imayonnaise, ushokoledi, i-halva, njll Futhi ngaphansi kwethonya lokukhanya emikhiqizweni, amavithamini weqembu B abhujisiwe. Imifino ethintekayo ekukhanyeni inamandla okubuthelela ukulimaza kwempilo yabantu - i-solanine , ikakhulukazi ithola amazambane amaningi. Ngakho-ke, imifino ibhekwa kahle endaweni emnyama.
Ungenzi amasheya amakhulu kanye nofulawa, angaqala izinambuzane ezihlukahlukene. Izitshalo ekhaya kufanele zigcinwe okungaphezu kwenyanga. Umfula kufanele ugcinwe emasakeni okugcoba ukuze imali edingekile yomoya igeleza kuyo. Uma unezinqolobane ezinkulu zezitshalo, kufanele ufake ama-clove ambalwa kuwo ukuze izinambuzane zingabi ningi ku-croup.
Ukuze ulondoloze ubisi olude, lufanele lubiliswe ngokufaka ushukela: 1 st. l. 1 ilitha yobisi. Ubisi olubilisiwe kufanele luthululelwe ezigayini noma izitsha ezithintekayo.
I-cottage shizi izohlala isikhathi eside esiqandisini, uma phansi ezitsha, lapho izogcinwa khona, phonsa amathanga ambalwa ushukela.
I-cheese akufanele igcinwe esiqandisini isikhathi eside, ngoba, ngaphansi kwethonya lomoya obandayo, ilahlekelwa umswakama futhi iba yome futhi inzima. Ukuze uvikele ushizi kusuka ekumiswe okwesikhashana, faka uhlamvu lweshukela eduze kwalo bese uwumboza ngepuleti. Ushizi owomile ungahlanza ngokuwubamba isikhashana ebisi, ngakho-ke uzoba njengentsha.
Imifino kanye nama-radishes kufanele agcinwe emanzini. Imifino ingafakwa ngesikhumba. I-dill ne-parsley zizogcinwa zihlanzekile uma uzifaka epanini elomile futhi uvale isembozo. U-anyanisi oluhlaza luzohlala ngesonto uma ugoqa izimpande zakho ngendwangu emanzi bese ushiya izimpaphe zomile. Anyanisi kufanele afakwe esikhwameni seplastiki.
Uma udinga ukugcina isibani esinqunywe izinsuku ezimbalwa, gcoba usika nge margarine noma ibhotela, ngakho i-bulb ngeke ilahlekelwe ukunambitheka kwayo.
Uma udinga ukugcina ama-lemons, kufanele afakwe embizeni ngamanzi abandayo, futhi amanzi kufanele ashintshwe abe yizinsuku zonke. Ukuze ugcine i-lemon enqunyiwe, yibeke ku-saucer ku-saucer, ugociwe kuviniga, bese uwubopha nge-napkin egalelwe uviniga. Ukuze wenze iphunga elimnandi lemon, ngaphambi kokusebenzisa, uthele ngamanzi abilayo.
Amakhowe amasha agcinwa ekhaya amahora amathathu kuphela. Uma ungenaso isikhathi sokuwahlanza nokuwapheka, uthele amakhowe ngamanzi abandayo anamanzi. Uma kukhona amakhowe ambalwa, uwafake esiqandisini.
Ukudla ngaphambi kokugcina isikhathi eside kungcono ukugeza. Ingulube ithatha iphunga, ngakho kufanele ligcinwe esitsheni esivaliwe. Inyama ephekwe kufanele igcinwe eyomile. Umswakama wokusika awuyikuwohloka ngokushesha uma ukusika kwawo kugcobe ngeqanda elimhlophe noma ucezu lwelamula.
Ukuphuza iwayini kungcono kugcinwe ingilazi eqinile noma izitsha zensimbi. Ungashiyi amaqabunga etiyi ephaketheni elivulekile ukuze lingalahlekelwa ukunambitheka.
Gcina imikhiqizo ngendlela efanele futhi uhlale uphilile!