Ukugcina ufulawa, kokubili ebhizinisini nasekhaya kuyinto iphuzu elibalulekile. Uma igcinwe ngokungalungile, ufulawa ungase ulahlekelwe yizimfanelo zawo. Kungadala, kunamanzi, izinambuzane zingakhiwa kuyo, njll. Cabanga ngezindlela nemibandela yokugcinwa kwefulawa.
Izindlela zokugcina ufulawa nezimo zalo zokugcina
Indlela yakudala yokugcina ufulawa ihilela inqubo eyenzeka ngezigaba ezimbili. Phakathi nesigaba sokuqala, ukuvuthwa kofulawa kwenzeka, kungenxa yokuvuthwa ukuthi ufulawa luqala ukuthola izindawo zalo zokubhaka. Phakathi nesigaba sesibili, ufulawa uqala "ukukhula", futhi ngenxa yalokho izinga layo liyehla kancane. I-flour ibhekwa njengcono kakhulu ekuphekeni, lapho idlula isigaba sokuqala sokugcina, futhi isigaba sesibili asikaqali. Kubaluleke kakhulu ukulawula zonke lezi zinqubo ngesikhathi.
Ngokwezinga elikhulu, izakhiwo zalo zokudla kanye namagugu adlalayo kuxhomeke kwisitoreji esiyinhloko. Uma ufulawa ungakavuthi, khona-ke ukulungiswa kwezitsha ezifana nofulawa akufanele, ngoba kubalulekile ukuba nesikhathi salo. Izingxenye zokusanhlamvu zisebenza kakhulu kufulawa omusha, azivumeli inhlama ikhule. Endaweni yefulawa, umswakama awufanele udlule u-60%, futhi izinga lokushisa akufanele libe ngaphezu kwama-degrees angu-20. Lapho nje ufulawa udlula esiteji sokuqala sokugcina, izinga lokushisa lomoya liyehla ku-0 degrees, ukuze ufulawa lugcine izindawo zalo iminyaka emibili.
Ekhaya, ufulawa wekoro noma u-rye kufanele ugcinwe emasakeni noma emasakeni. Ngaphambi kokumiswa, kusakaze ungqimba oluncane ephepheni. Gcina ufulawa ekamelweni elomile, lapho kungekho khona iphunga elimnyama, ngoba ufulawa ungathola imiphunga. Ekamelweni lapho ufulawa ugcinwa khona, akufanele kube khona ukushintshashintsha kombuso wokushisa - lokhu kubangelwa ukujuluka, ngenxa yalokho umkhiqizo owonakalayo. Futhi, endaweni lapho ufulawa luzogcinwa khona, akufanele kube mnandi.
Ufulawa kufanele uqashwe ngokuhlelekile. Kumele kuhlolwe ukunambitha, uma kwenzeka ukushisa, usakaze ephepheni bese umisiwe. Uma ufulawa uphethwe izinambuzane, kufanele ukuthi u-sieved, omisiwe futhi uthele kwenye isitsha. Ufulawa ophezulu webanga lugcinwa iminyaka eminingana ngokugcina kahle futhi alulahlekelwa izimfanelo zalo. Amamaki aphansi kafulawa ekhaya agcinwa kancane ngenxa yokuthi liqukethe amaningi ama-carbohydrate, amafutha nama-enzyme.
Ikhwalithi yefulawa inqunywa ngokugcwele. Ukudla ufulawa olimini kushiya ukunambitheka okumunyu noma okumuncu. Futhi, kukhona iphunga elimnandi, elimangalisayo kufulawa onjalo. Uma uthinta lokhu kufulawa, kuzoba kuhle, ngakho kunomswakama okuningi. Lapho umswakama uphakeme, ufulawa luwohloka ngokushesha. Ufulawa olunjalo kufanele lusomiswe futhi lisetshenziswe esikhathini esizayo esiseduze sokupheka, qhubeka nokugcina okungeke kwenzeke.
Abanye abantu bagcina ngempumelelo ufulawa emasakeni, bewafaka ebhokisini lezinkuni. Thela izikhwama zofulawa nge-cardamom, thyme noma calendula. Le ndlela yokugcina isitoreji isiza ukuvikela ufulawa ezinambuzane ezihlukahlukene.
Abantu abaningi bagcina ufulawa ngendlela elandelayo. Ngaphambi kwesitoreji, ufulawa uphethwe kahle kuhhavini ukubhubhisa izibungu ezingase zibe khona kuwo. Ufulawa ususelwe ngaphambi kwesikhathi ukuze unqume izinambuzane zegranari kuwo. Ukutholakala kwezinambuzane ezinjalo kuboniswa yiwebhu kanye nezimpuphu kufulawa, okumele kususwe.
Futhi, izikhwama ezivela ezicubu zokugcina ufulawa, abanye abantu babilisa isisombululo saline, futhi bagcwele, ukuze kugcinwe kangcono. Ngesikhwama ngasinye esinefulawa gqoka i-pair of heads of garlic, futhi engcolile. Ungaphazanyisi ubhedu bama-lobules, ukuze igalikhi ingabi. Le ndlela isiza ukuvimbela izinambuzane.
Uma ufulawa ugcinwa ngendlela efanele, ukugcina zonke izimo, khona-ke ungagcinwa ekhaya ngisho nangaphezulu kweminyaka eyi-10.