- Ukuba upheka amaqanda ekushiseni okuphezulu, iprotheni iya kuqina, kwaye i-yolk idibene. Ngokupheka okucothayo - ngokuchaseneyo.
- Utywala ubhake bhetele, ukuba ujikeleze i-pie ukushiya ukungabi nalutho.
- Ukuba ugqiba ukupheka iintlanzi zaselwandle, sincoma ukuba sinciphise emanzini abandayo kwaye ungeze izaqathe, i-anyanisi, iqabunga le-bay.
- Ukuba ioli yemifino iba yinto efufayo, uthele ityuwa (1t isipuni nge-1 ilitha yeoli), maye wema iintsuku eziyi-3-4, uze uyisigxina kwisinye isidlo ngaphandle kokugubha.
- Kwi-aluminium izitya awukwazi ukugcina ubisi obuninzi obuninzi, iintlanzi zetyuwa, izitya ezivela kwiitatata kunye neetamatati kwaye ngokuqhelekileyo awukwazi ukugcina isisombululo esityubileyo okanye iviniga, ngenxa yokuba ngaphantsi kwefuthe le-alkali kunye ne-acids, i-aluminium iyatshatyalaliswa.
- Xa ukhetha ukhukhamba, kongeza i-mustard encane eyomileyo kwi-brine - ukhukhamba iya kugcinwa ixesha elide.
- Emva kokulungiselela i-sauce ye-fry, faka icawa yeoli kwifoloko uze uchithe yonke indawo yesuphu eshushu. Ukukhwa kweoli (ifilimu) ayiyi kuvumela i-sauce ukuba iyomile ixesha elide. I-ukhilimu omuncu, eyongezwa kwi-sauce, ayiyi kuhlala phantsi xa ixutywe nobisi oluncinane kwangaphambili.
- Ukuba uceba ukucima i-omelet, ugxobise epanini yokupanda kunye neforko ukusuka emacaleni ukuya phakathi-ngoko kuya kuvela ngokugqithiseleyo.
- Ubunzima obunzima buya kuphinda bube buhlungu, ukuba zifakwe ngokufutshane kwi-oven. Ukongezelela, unokwenza umququzelele i-friji kwifriji, kwaye emva kokutya, ufudume kuhovini.
- Ukuthintela irayisi ekutshiseni ngexesha lokupheka, akudingeki ukuba ivuselelwe. Gubungula izitya apho okuphekwe khona.
- I-Beetroot ayilahlekelwa ngumbala wayo, kwaye amazambane awamnyama, ukuba ungeze iviniga encinane ngexesha lokupheka.
- Ubisi abuyitshisi xa kubiliswa kwisitya esinezantsi, emva kokuhlambulula ngamanzi abandayo.
- Iifatata zifakwe epanini kwaye zithululelwa ngamanzi abilayo kumgangatho ongaphezulu kwe-1 cm ngaphezulu kwezilimo eziyizigaxa. Khumbula, ngaphezu kwamanzi awuthululelayo, izondlo ezininzi ziya kutshatyalaliswa.
- Iibhontshisi eziphekiweyo ziya kuba zininzi kwaye zizonambitheka xa ziphekwe kwi-peel, ngaphandle kokucoca iingcambu kunye neendawo zokuhlala.
- Ukugcina umbala we-beet xa upheka, faka kwisipuni seshukela okanye iviniga encinane.
- Ukususela kwindawo yokujonga i-vitamin supply, imifuno eluhlaza kunye neziqhamo zibaluleke kakhulu.
- Ukugcina i-vitamin C, isipinashi kufuneka iphekwe imizuzu eyi-10 kuphela, kunye neetamatati - 5.
- Iifatata, iibhotile, i-karoti, ii-apulo kufuneka zihlambuluke njengezincinci kangangoko kunokwenzeka - phantsi kwesikhumba samavithamini. Kucetyiswa ukuba uhlambulule kwaye usike imifuno enomsila wensimbi engenasici.
- Ukuhlanjululwa kunye nemifuno ekhethiweyo akufanele ixoke: kufuneka ifakwe ngokukhawuleza embhodweni apho isidlo sitshatyalaliswa khona, okanye sinikwe etafuleni xa ulungiselela isaladi.
- Imifuno yesaladi imele iphekwe kwinqanaba lokugcina iivithamini. Musa ukuwapheka kwisitya esinye, njengoko belahlekelwa ngumdla kunye nombala.
- Iklabishi yokutya, ethathwe kwi-brine, kufuneka isetyenziswe ngokukhawuleza ukutya.
- Ikholeji, kunye neklabishi enomuncu kakhulu, kungcono ukuba ungayihlamba, njengokuba iivithamini kunye ne-microelements zilahlekile. Ngaphambi kokupheka, yifake, yongeza ushukela okanye iklabishi entsha ukuze uzonambitha. Kwi-brine sauerkraut ininzi i-vitamin C njengoko iklabishi ngokwayo.