Gcina isiqwenga sasehlobo: iparsley ebusika

Imveli yamaphethelo eparsley kwabaninzi bezindlu zasemakhaya iyisiphelo esingenakulungiswa, esinakho ukunika nayiphi na isidlo isiphumo esiphundu se-freshness ehlobo. Ebusika, amaqabunga anqabileyo ayasetyenziswanga, kuba kubonga kubo isidlo sinomtsalane kwaye sinomtsalane. Kukho iindlela ezininzi zokugcina imifino ebusika: inokutshiswa, izomile, zityuwe. Cinga ngeendlela zokupheka ezifumanekayo ngokubanzi.

Ukuvuna i-parsley ebusika: zokupheka zokugcina umnikelo oqholiweyo

I-Parsley ithathwa njengenye yezinto eziyimfuneko eziqholiweyo, ezifumaneka kwiRashiya yokutya. Kodwa, ngelishwa, iimpawu zezulu azivumeli ukuba zikhule unyaka wonke. Ngenxa yoko, kuyimfuneko ukunyamekela izitshixo eziqhumayo kwihlobo. Cinga indlela yokulungiselela i-parsley ngendlela yokwazisa omile.

Izithako:

• amagqabi ka-parsley - 1 kg;
• ityuwa - 200 g.

Indlela yokulungiselela:

1. Into yokuqala yokuyenza kukuba uthathe amaqabunga ama-parsley kunye nokuwahlanza kakuhle.
2. Emva koko usasaze phezu kwelaphu elomileyo lokukhupha ukuvumela ingilazi ibe yinyusa.
3. Xa iparsley idla, yichitha.
4. Thetha ihafu engamaqabunga aqhekezayo kwi-jar kunye nephezulu ngenetyuwa.
5. Ukuhambisa ngokuthe ngqo iziqulatho kunye nokuguqa ngokuqinile.
6. Yongeza amaqabunga asele kwaye wenze okufanayo.
7. Xa iparsley ishiya ijusi, vala ingqayi.
8. Yenziwe! Shiya iziqholo zamanqatha endaweni emnyama, kwaye uya kuhlala uhamba ngeparsley entsha.

Iziqholo ezinomsila phakathi kwebusika: ubunzima bokuma

I-spice yasehlobo, eyongezwa kwisitya phakathi kwebusika, ngokuqinisekileyo iya kuba yinto enqabileyo kuyo nayiphi na umthendeleko. Enye yeendlela ezilula kwaye zisebenzayo zokuvuna zomisa imifino. Ukutshala i-parsley kukuvumela ukuba ulondoloze yonke i-microelements efanelekileyo kunye nephunga elikhethekileyo lesityalo, ngenxa yokuba kubaluleke kakhulu kwiindlela zokupheka zenyama. Ngoko, makhe siqwalasele indlela yokuthenga ngokubanzi.

Isithako:

• iparsley (amaqabunga) - 2 kg.

Indlela yokulungiselela:

1. Into yokuqala yokuxhalabisa malunga nokuvunwa okufanelekileyo kwemifino. Kulungele ukugcina i-parsley ide ikhule, kuba amaqabunga ngeli xesha alondoloze ukuhlaziya kunye nemigangatho elandelwayo yokulandelelana. Kwakhona uqoke imifino ngosuku olomileyo ekuseni, de kube ilanga liqala ukufudumala.
2. Ukuqoqa i-parsley ihlambulule ngokubanzi emanzini abandayo kunye nendawo kwi-napkin okanye ithawula ukuvumela iglasi engaphezulu yamanzi.
3. Emva koko mahlule amaqabunga avela kwiimpawu uze uwafefe ngokunyanisekileyo phezu kwe-napkin ukuqinisekisa ukuba u-parsley omisiwe ophumayo womoya.
4. Yishiye imifino ukuba yome iintsuku eziliqela. Kubalulekile ukuguqula amaqabunga ngezikhathi ezithile. Kubalulekile! Akukhuthazwa ukuba uyomise ehovini, ukwenzela ukuba ulondoloze uluhlu olupheleleyo lwezinto ezinobuncwane.
5. Iimvumba ezomileyo zizaliswa kwisitya seglasi kwaye zivalwe ngokufanelekileyo ngesibhambathiso ukuze isiphumo esibalulekileyo sityalo singenzi.
6. Yenziwe! Ukuhluma, okulondoloze zonke izakhiwo eziwusizo, gcina kwindawo emnyama, ngokukhethekileyo ngokwahlukileyo kwezinye iindidi zeziqholo.

Yenza umonakalo kumnandi: iparsley entsha efrijini

Uninzi lwabafazi bakholelwa ukuba le ndlela iyona ndlela ibaluleke kakhulu yokuvunwa kwekhaya ngokutsha, ngenxa yokuba akukho naluphi na uphando lwe-parsley kwaye isityalo sihlala sitsha, ngaphandle kokulahleka kwamavithamini kunye nezinto ezilandelelanayo. Ebusika, loo mifuno ingasetyenziselwa ukupheka i-borski okanye izitya zenyama, kodwa idibanisa kumasaladi, atyelela iifoto ezimbala ezivela kumaphephancwadi. Cinga indlela iparsley ilungiselelwe ngayo ubusika: zokupheka kunye nezithombe kunye neengcebiso.

Uya kuyimfuneko:

• parsley;
• iiplastiki okanye iibhegi zokugcina.

Indlela yokulungiselela:

1. Yiya kwimifuno uze ususe amaqabunga aphuhliweyo, aphuzi.
2. Gcoba kakuhle phantsi kwamanzi kwaye usasaze kwiphilisi yephepha.
3. Emva koko usike amaqabunga eparsley.
4. Iipilisi ezinamandla kwi-container, ungayikhohlwa imeko yokutywinwa - phezulu kwesitya kufuneka ubeke kwisibonda okanye uyifake ngefilimu.
5. Emva kokuvuna imifino, thumela isitya kwifriji ngenqabileyo eyomileyo. Kunqweneleka ukubeka ubushushu obuphantsi kwegumbi.
6. Yenziwe! Kule fomu, iparsley iya kugcinwa kulo lonke ubusika.

Gcina iphunga leshushu ehlobo: iimfihlelo zokulondoloza i-parsley

Makhe sicinge ngenye indlela engavamile, njengoko kukho ukulungiswa kweparsley ebusika: zokupheka ezivela kwiingcali zecilinary. Imifuno enamafutha iyanelisekile, ngoko unako ukuhlawulela ukungabikho kwamavithamini ebusika ebanda. Umsebenzi owenziwe wenziwe ngokukhawuleza kwaye ngokukhawuleza, kwaye umphumo ungaphezu kwezinto ezilindelekileyo. Cinga iresiphi ngokubanzi.

Izithako:

• ingcambu yemifuno ye-parsley;
• amanzi - 4 izinto;
• ityuwa - 50 g;
• ushukela - 80 g;
• iviniga 9% - 1 into;
• igalikhi - i-cloves 3;
• iqabunga le-bay - ukunambitha.

Indlela yokulungiselela:

1. Into yokuqala yokuyenza kukunqumla iingcambu kunye nentloko evela kwiingcambu ezilungileyo, emva koko kufuneka uzityhuse ngokukhawuleza ulusu.
2. Emva koko susela iingcambu ngokucokisekileyo uze uziqhekeza ngekhamera encinane.
3. Beka amanzi kwisitofu uze ufike esibilweni, ungeze ityuwa kunye no-2 g we-citric acid (ukhetho).
4. Gcoba imifuno ehluthwe ngetyiweyo kumanzi okwimizuzu emi-2.
5. Emva kwangoko uqubulise ngamanzi abandayo, ususe uze ushiye ixesha elide.
6. Yizalise ngekhonkco uze ugcwalise i-marinade eshushu, uze uyibeke unxweme.
7. Emva kokuba ulungiselele iparleyley, ulunge kwiibhanki. Yenziwe!

Ngaloo ndlela, sihlolisise iintlobo zokupheka ezivunyiweyo zokuvunwa kweparsley ezigcinwe kwiokhokho. Ukubalandela, unokuyikholisa intsapho kunye nezitya eziqholiweyo ebusika. Yongeza nje imifuno encane, ioli kunye neziqholo kunye nesitya sakho siya kutshintshwa.