Ukukhupha ama-mushroom ebusika yindlela efanelekileyo yokugcina. Ngexesha elifanayo, kungekhona nje iimbonakalo zefungi eziqhubekayo, kodwa nazo zigcina isondlo. Nawaphi na ama-mushroom adlekileyo anganqanda. Kuphela unyaka, ungagcina le mveliso kwiqondo elibushushu -18 degrees. Kodwa akuyena wonke umntu owaziyo ukufakela ama-mushroom ekhaya ukwenzela ukuba izinto ezixabisekileyo kunye nephunga eliyimfuneko lihlale.
Ixabiso leenkuni eziluhlaza
Amakhowa anokuqulethe ekubunjweni kwazo izinto ezininzi ezahlukileyo kumzimba, nangona zingenayo iikhalori ezininzi. Xa ukhathele le mveliso, kuyamangalisa, kodwa zonke izakhiwo ezincedo zazo zigcinwe. Ama-mushroom aqulethwe, kwaye ininzi potassium, i-sodium, i-phosphorus, isulfure. I-fungus iqukethe iicicinic acid, ngokwaneleyo. Kwaye ama-mushroom atyebile kwiivithamini ezahlukeneyo (A, B, C, D) kunye nefiber. Ukusetyenziswa kweefungi kuchaphazela ngokupheleleyo umsebenzi we-immune system, i-prostate gland, iziko zombono. Kwaye kunye nokusetyenziswa kwamakhowe kukuthintela kakuhle kweendlela ezinobungozi kunye namaseli omhlaza. Kwaye konke oku, le mveliso i-calori ephantsi. Kulabo abafuna ukunciphisa ubunzima babo-amakhowe aqhobileyo ngumveliso obalaseleyo. Ngoko ke, ukuba kukho ithuba ekhaya ukuba lifake iifungi, sebenzisa ezi zilandelayo ngcebiso.
Khawucinge ngendlela onokukrazula ngayo ama-mushroom
Ngoko, unokwazi ukuqhwaba ama-mushroom ahlukeneyo. Amakhowe ahlukahlukeneyo, kodwa ama-mushroom "anamandla" abukeka enhle kakhulu. Lawa ma-mushroom njengama-boletus, ama-champignon, ryadovki, ama-chanterelles, i-boletus, njl. Ukukhupha umkhiqizo onjalo ngeendlela ezahlukeneyo, konke kuxhomekeke kwingcamango yomnini.
Ukubonisa olu hlobo lwama-mushrooms okugcina kufuneka emva kokuthenga okanye ukuqokelela, njengoko kugcinwa ixesha elide. Ukuba kwenye indawo kwenye yamakhowe zikhona iimbongolo, ziza kwandula ngokukhawuleza kwaye zenze ama-mushrooms ahlanzekileyo. Ngako oko, ama-mushroom kufuneka ahlaziywe ngokukhawuleza, ahlambuluke aze aomiswe, agqoke ithawula ngokulandelelana. Emva koko unokuqala inkqubo yokubanda.
Ukuba unquma ukukrazula le mveliso ekhaya, ngoko unokwenza ngezindlela ezahlukeneyo. Ngokomzekelo, qhaqhelisa ngokupheleleyo, qhafaza umhluzi, i-frozen ephekwe, njl.
Ukuba ufuna ukukrazula ama-mushroom ngenye, ama-mushroom, ama-ceps, i-podborozoviki, i-boletus, amakhowe kunye namanye amakhowe anamandla aya kuhambelana ngokugqibeleleyo. Amakhowe kufuneka agqitywe ngobukhulu - amancinci ngabanye, aphezulu, anqunywe, aze ahlukane. Emva kokuzicubungula, hlamba uze ume, faka ama-mushroom kwizikhonkwane ezikhethekileyo okanye kwiingxowa uze uzifake kwifrijini. Ukuba ama-mushroom eluhlaza awuyi kuthatha ingozi, ngoko unokuwazisa ekubiliseni, uze ulandele i-colander. Emva kokuba ufune ukuwayeka aze aphekwe, amakhowe afakwe kwisitya kwifriji. Ungakulibali ukuyila isitsha-bhala kuyo igama lamakhowe, ukuba ufeze iintlobo ezahlukeneyo.
Ezinye iindlela zokusasaza le mveliso ebalulekileyo
Ukuba unqwenela ukukhanda ama-mushroom, uza kwenza oku okulandelayo. Ama-mushroom ahlambulukileyo kufuneka anqunywe aze apheke imizuzu engama-20 kumanzi anetyu. Emva koko, ukongeza iziqholo, udibanise enye imizuzu eyi-15. Ukuba unqwenela, unokongeza nayiphi na imifuno. I fungi enjalo kufuneka ikhutshwe kwi-chilled, kwiibhobho ezikhethekileyo kunye ne-liquid. Le ndlela ilungele ukwenza i julien. Kodwa kunqweneleka ukugcina loo ma-mushroom angabi ngaphezu kweenyanga ezintathu. Iinqwelo kufuneka zizaliswe ngamakhowe ukuya phezulu, ukuze kubekho indawo encinane yomoya.
Kwakhona kulula kakhulu ukunqanda ama-mushroom othosiweyo kunye nemifuno eyahlukileyo. Ukwenza oku, ama-mushroom kufuneka alungiselelwe ngokwe-recipe oyayikhethayo, kwaye ke, isasazeka kwiingxowa, kufuneka uyithumele efrijini.
Amakhowe, kunye naluphi na indlela yokuqhwala, kufuneka upake ngokucophelela, ugweme ukudibana nomoya. Kwakhona, kufuneka uqiniseke ukuba abafaki. Ukuba ama-mushroom anqabile, ke kungcono ukuwasebenzisa ngokukhawuleza, ukuba ungabikho kwakhona. Kwaye, njengobusika kuyajabulisa ukuhlwaya ama-mushroom amnandi, ukutya okunomdla!