Ukupheka imifino, ungalahlekelwa amavithamini

Izitsha zemifino zinambitha futhi zinempilo. Ukuze uzilungiselele kahle, udinga ukwazi ukuthi yiziphi izimo amavithamini amaningi agcinwa kwimifino. Ngakho-ke, isiqubulo sakho ekuphekeni kufanele kube kanje: lungisa imifino - ungalahlekelwa amavithamini.

Okokuqala, imifino kufanele ihlanzwe ngamanzi asebenzayo, bese ihlanzwa futhi igwetshwe. Ungagcini imifino enqunyiwe, kufanele ikhwekwe ngaphambi kokupheka. Imifino ibilise ku-wareel ware. Kungcono ukuwapheka ngesembozo esivaliwe. Ungavumeli amanzi abilise. Ukunambitha imifino ebilisiwe kwakungcono, engeza ingcosana yoshukela emanzini. Amanzi kufanele afake imifino ngokuphelele, ukuze agcine amavithamini nezakhi. Kodwa ungadli amanzi amaningi. Izakhi zomquba ezinhle kakhulu zigcinwa lapho zipheka imifino ku-boiler kabili.

Imifino eluhlaza kanye nemifino yemifino ayidingi ukuguqulwa. Kufanele zigcinwe emanzini abilayo noma epanini elishisayo, ukuze ungalahlekelwa amavithamini. Isikhathi esincane siphekwe imifino, izinto ezisebenzisekayo zigcinwa kuzo. Izitsha zokudla zemifino zivame ukuvuselelwa, amavithamini amancane agcinwa kuwo. Ngakho-ke, kufanele ufudumise lezo zigaba ozodla.

Imifino lapho imifino ephekwe khona iqukethe izakhi eziningi, engabodwa emifino ngesikhathi sokupheka. Ngakho-ke, izidakamizwa zemifino zifanele ukwenza isobho noma amasoso.

Imifino kufanele ithululelwe emanzini abilayo. Ukukhudlwana imifino iqoshiwe, amavithamini amaningi azowagcina. Imifino kufanele iphekwe phezu kokushisa okulinganisiwe.

Amazambane.

Amazambane agcina izinto eziwusizo uma kuphekwe ebaleni. Amazambane abilisiwe amavithamini angaphezu kokuthosiwe. Amazambane abalulekile ikakhulukazi "efanelwe". Ukupheka uma amazambane angabilisiwe, uthele amanye amanzi abilayo bese ungeza umkhuhlane esikhundleni salokho. Amazambane aphekwe okumnandi kakhulu, uma uphonsa ama-clove ambalwa negay leaf ngaphakathi kwamanzi, futhi uma ufaka fennel omisiwe emanzini.

Amazambane ahlambulukile azophendulela amhlophe futhi afakwe emoyeni uma ungeza ungabanda, kodwa ubisi olushisayo, kanye nesamba esincane samakhekhe omuncu noma ibhotela. Ukwenza ngcono ukunambitheka kwamazambane ahlambulukile kufakwe kuwo amaprotheni ahlutshiwe.

Amazambane othosiwe azoba okuhlwabusayo ikakhulukazi uma ubona izimo ezithile zokudoba: amafutha emifino epanini kufanele athuthukiswe kahle, amazambane anqunyiwe kufanele abe ngaphambi kokumiswa esikhwameni, usawoti kufanele wengezwe kumazambane ekupheleni kokufisa. Qala ukukha amazambane ngokushisa okukhulu, bese unciphisa ukushisa. Uma ngaphambi kokushaywa amazambane osikiwe wehlelwa emanzini ashisayo, bese uyivumela ukuthi yome, khona-ke iyobe ifakwe ngokushesha futhi izothola tastier. Amazambane anqunyiwe aphekwe epanini elikhulu lokufutheka, futhi uma liboshwa nsuku zonke, lifafaze usawoti. Uma usawoti amazambane ekuqaleni, lezi zingcezu zizolahlekelwa yilawo kuphela ukunambitheka, kodwa futhi ifomu.

Amazambane asanda kushawa angadliwa kanye ne-peel.

Iklabishi.

Kungcono ukuthi ungadli iklabishi eluhlaza, ngakho-ke iyajika. Ngaphambi kokucheka kumele kubiliswe noma okungenani kube ngamanzi abilisiwe. Ukubamba iklabishi akubilisiwe, kufanele ukulethe uviniga noma i-citric acid. Ukuze unike iklabishi umbala omhlophe omhlophe, kufanele wengezwe ubisi oluncane. Iklabishi iyoba ehle kakhulu uma ingafakwa emanzini, kodwa ubisi. Khonza iklabishi ephekwe etafuleni ngokushesha emva kokuphela kokupheka ukugcina izakhi.

Ama-Beet.

Ama-beet azophuma enothile futhi enambitha, uma ngesikhathi sokupheka kwawo ngeke usike izimpande nezinsalela zeziqu. Ama-salads avela ku-beet fresh noma abilisiwe ayasiza kakhulu. Njengoba wazi, izinyosi zezinyosi zivuthiwe kakhulu. Ukwenza izinyosi zipheke ngokushesha, udinga ukupheka epanini emanzini amancane, ngezikhathi ezithile uthele amanzi abandayo.

Esikhathini sesitsha sezinyosi wengezela izinongo namafutha ukuze abonakale engenalutho. Ukugcina umbala ogcwele lapho upheka, faka ucezu emanzini.

Ubhontshisi.

Inqubo yokupheka, ubhontshisi awunamanzi, kufanele usawoti ngesimo esenziwe ngomumo. Ukuze uqinisekise ukuthi ubhontshisi awubumnyama ngenkathi kupheka, upheke ngokuvula isembozo. Amabhontshisi aphekwe okumnandi futhi anomsoco, uma amanzi abilisiwe lapho ephuzwa khona, adle futhi athathe indawo entsha, abanda futhi afake amafutha emifino.

Ezinye imifino.

Imifino akufanele iphekwe ngesidlo esikhulu, ukuze ungalahlekelwa amavithamini. Kungcono ukwengeza imifino kwisitsha esilungisiwe.

Ama-peas aluhlaza alahlekelwa umbala wawo wokuqala lapho epheka, uma uthele ucezu kasawoti kuwo.

Ummbila ubilisiwe esihlahleni ngaphandle kwesihlava esinomkhumbi wonke.

Ukuqaphela lezi zimo zokupheka imifino, uzosindisa kuwo inani eliphelele lamavithamini kanye nezakhi zokulandelela, okuzobe zingene emzimbeni wakho. Ukupheka imifino hhayi ukulahlekelwa amavithamini kunokwenzeka nakanjani yonke inkosikazi.