Indlela yokugcina ubisi
Ubisi obugcinwe efrijini kwiqondo lokushisa kwama-2-6 degrees kwi-zheter, apho kuthengwe khona, ngexesha lokuboniswa kwiphakheji. Ubisi lugcinwa kubanda, kodwa kufuneka ubiliswe ngaphambi kokusetyenziswa.
Indlela yokugcina inyama neentlanzi
Inyama neentlanzi zigcinwa kwiqondo lokushisa kwama-2-6 degrees amahora angamashumi amane nesibhozo, i-offal - iiyure ezingamashumi amabini anesine.
Indlela yokugcina amaqanda
Amaqanda agcinwa kwifriji yeentsuku ezilishumi ukuya kwishumi elinesihlanu. Ziyakwazi ukukhupha kakhulu, ngoko zigcinwa ngaphandle kwezinye izinto zokutya. Amaqanda kunye nemichiza kufuneka asetyenziswe ngokukhawuleza - kungekudala ukuya kwiintsuku ezimbini.
Indlela yokugcina ibhotela
I-Butter, efakwe kwi-foil okanye isikhumba, igcinwe kwisifriji iintsuku ezintlanu ukuya kwi sixhenxe. I-Ghee igcinwa ixesha elineshumi elinesihlanu ukuya kwiintsuku ezingamashumi amabini.
Indlela yokugcina ioli yendalo
Ioli ehlumayo igcinwa kwiqondo lokushisa kumgangatho wezitshizi ezimnyama, ezitywinwe kakuhle iintsuku ezimbalwa, kubanda - ukuya kunyaka. Leoli ekudleni akufanele isetyenziswe.
Indlela yokugcina imifuno emitsha
Imifuno emitsha kufuneka igcinwe kwindawo epholileyo kwindawo yomswakama womoya we-85-90% (indawo efanelekileyo yindawo egumbini elingaphandle, ngexesha elibandayo - loggia ekhutshiwe). Izitolo ngaphandle kokufikelela ekukhanyeni. Oku kubaluleke ngakumbi kwiitapile, kuba nangona ukhanyiso olukhanyayo, into enetyhefu ebizwa ngokuthi i-solanine ikhiqizwa kuyo, inika abagibeli umbala oluhlaza. Ezi zigaxa ezidliwayo ziyingozi ukusebenzisa. Iidroth, iibhunge kunye neengcambu ze-parsley ukugcinwa kwexesha elide zifakwe kwi-sandbag emancinci.
Indlela yokugcina izithelo kunye namajikijolo
Iintlobo zigcinwa malunga neemeko ezifanayo njengezityalo. Ukulondolozwa kwexesha elide kufuneka kukhethwe ngokupheleleyo, ungenayo i-insects, iziqhamo. Amajikijri amaninzi (ama-crranberries, amafreyberries, ama-blueberries, ama-lingonberries) agcinwa kakuhle kwifom eqingqiweyo. Ngokomzekelo, kufuneka bathathwe ngokukhawuleza ngaphambi kokusetyenziswa.
Indlela yokugcina izityalo
Imveliso elahlekileyo (okusanhlamvu, ufulawa) igcinwa kwiqondo lokushisa elisezantsi kunye nejezi zetsimbi. Ngexesha eli xesha, ezi mveliso zihanjelwa kwiintlanzi. Ubomi beshefu yezona zilimo ziza kuba zide zide kwiinyanga eziliqela. I-Oatmeal, ingakumbi "iHercules", ayisebenzi kule ninzi. Ngenxa yemilinganiselo ephakamileyo yamanqatha (ukuya kuma-6%), ehamba ngokukhawulezileyo, umkhiqizo ufumana i-aftertaste engathandekiyo.
Indlela yokugcina isonka
Isonka sigcinwe kakuhle kwiibhokisi zezonka zeemfuno ezikhethekileyo (enameziwe, ezenziwe ngamaplanga), apho zingakwazi ukuhlala zintsha ezimbini iintsuku ezintathu. Isitya sokutya kufuneka sihlambuluke ngezikhathi ezithile ukusuka kwiimvuthu kwaye sisuleke nge-napkin esongene kwisisombululo esisodwa sepesenti seviniga.
Indlela yokusingatha iimveliso
Xa ulungiselela ukutya, kubalulekile ukuba ulandele iindlela ezicetywayo zokucwangcisa iimveliso ezahlukeneyo. Oku akuvumelekanga kuphela ukuphucula umgangatho wesinkwa, kodwa ukwandisa ukugcina izinto ezibalulekileyo zokutya.
Ubisi kunye nemveliso yobisi
- Ubisi lusebhakabini epileni, kungcono kungagcini, ngezantsi, kuba ubisi luvutha kuyo. Phambi kokuyibeka phezu kwamanzi abandayo.
- Ukuba ubisi lushiswa, khawuleza uwuthulule kwisinye isitya, udibanise i-pinch yetyuwa uze uyifake kwisitya ngokubanda ngamanzi abandayo, oku kunokukunceda ukuba ugweme i-aftertaste engathandekiyo.
- Ukuze ubisi alupheli ngexesha lokubilisa, kunokwenzeka ukusebenzisa isixhobo esikhethekileyo ("umlindi") ngesimo somugudu ogqithisiweyo okanye we-porcelain nge-spout ephakanyisiweyo.
- Ubisi alukhuthazwa ukugcina ubhedu, i-galvanized and tin-plated vessels.
- Iinqwelo zobisi kufuneka zihlanjwe kuqala emanzini abandayo, kwaye emva kwamanzi ashushu.
Inyama kunye neenkukhu
- Inyama ixutywa ngokukhawuleza kwiqondo lokushisa, ukuze i-juice efunywe yenyama ityeke.
- Ukuba udla inyama yenkomo kuhlwempu, iya kupheka ngokukhawuleza kusasa kwaye ibe yinto embi.
- Kungcono ukutshisa isidumbu senyoni kuya kukunceda oku kulandelayo: hlambulula isidumbu esivela kwiintsiba zeentsiba, zomise uze udibanise ne-bran okanye ufulawa ukuze uqoke iinwele eziseleyo.
- Ukuba uthe wachaphaza ngephutha i-gallbladder, ityuwa yindawo epholileyo yeso sidumbu ngetyuwa kwaye uwahluthe kakuhle ngamanzi abandayo.
Intlanzi
- Ukuze ulondoloze amaminerali kwiintlanzi ezingcolileyo, ziwukhusele emanzini anosawoti (10 g ityuwa nge-1 floe).
- Ngaphambi kokuba ulungise i-fishlet fillet, yiphule ngokupheleleyo, njengoko oku kubangela i-juice eninzi kwaye i-taste of dish iya kuhla.
- Intlanzi kunye nezikali ezinzima-ukususa (i-perch, i-pike perch) iyanciphisa amanzi aphelayo imizuzwana eyi-15-20. Musa ukunyuswa nale nkqubo ngokugqithiseleyo, njengoko izikali ziya kuhamba kunye nesikhumba.
- Ukuba utyumbile i-gallbladder, wonakalisa intlanzi kufuneka ihluthe ityuwa kwaye ihlanjwe ngamanzi abandayo.
- Ukutshabalalisa ngexesha lokupheka iphunga elithile leentlanzi zaselwandle (i-flounder, cod, i-halibut) kuya kuncedisa ukongezwa kwe-cucumber brine kumhluzi (1/2 indebe nge 1 litre yamanzi).
- Xa upheka, intlanzi iya kuguqulwa ngaphantsi ukuba i-2-3 incision iyenziwa kwesikhumba, kwaye unyango lwamaxesha olushushu luqhutyelwa kuphela.
- Bilisa intlanzi kwiindawo ezininzi ngokushisa okuphantsi kunye nenani elincinci lamanzi anetyu.
Amaqanda
- Amaqanda agcinwa ngokufudumala kwamaqondo angamazinga angama-zero degrees. Ngokutshintshwa kwangoko kwimeko yokushisa, umoya uphelelwa, kwaye mhlawumbi iindidi ezincinci ngaphakathi kweqanda.
- Ukuba amaqanda ozigcinayo awukho efrijini, uwafake kwisitya setyuwa.
- Eqanda ngebhokri ephahliweyo xa ukupheka kungaphili, yongeza ityuwa emanzini.
- Ukuba ubilisa iqanda kumanzi abilayo, iprotheni iya kuba yindoda, kwaye i-yolk, ngokuchaseneyo, iya kuba yinto encane. Ngompheki ophelileyo, umphumo uyahluke.
- Ukufumanisa ukutsha kwamamaqanda, udibanise emanzini anetyuwa (20 g ityuwa nge 1 litre yamanzi). Amaqanda amancinci adibanisa, kwaye atyhidiwe.
Iimveliso zamafutha
- I-Butter ayinyibiliki nakwimozulu eshushu, ukuba uyifake iflyflyfly nge-napkin exutywe ngamanzi anetyuwa.
- Ioli yohlaza igcinwa kakuhle xa i-pinch encinci yetyuwa yongezwa kwibhotile.
Imifuno
- Imifuno eminyeneyo kunye nemisini yomileyo iyancipha iindidi ezimbalwa emanzini abandayo, ngoko kuya kuba lula ukuba uhlambulule.
- Ukuba ufumana inambuzane okanye enye inkathazo kwiklabishi, yinciphisa intloko emanzini anamanzi (50 g we-saline, 1 litre yamanzi) - zonke izilwanyana ziya kuza. Emva koko, susela iklabishi.
- Ukwenza ukuba izitato ezintsha zibe lula ukuhlambulula, zinciphise kuqala iimzuzwana ezimbalwa zibe ngamanzi abilayo, uze uthule amanzi ashushu. Inqubo efanayo iya kwenziwa ngekotato ukuba kufuneka uyiqhewule.
- Ukuba ufuna ukukrazula inkcenkcesha enomuncu wekilkishi ye-bile, cwina ngamaminithi amathathu ngaphambi kokusetyenziswa.
- Iklabishi ebomvu iya kuba yinto encinci xa isondliwa ngumsebenzi ngamanzi abilayo.
- Iibhontshisi kufuneka zibiliswe emanzini, zicinciwe ngeviniga, eziza kulondoloza umbala wazo.
- Iipatata xa ukupheka kwi-peel kuya kubiliswa ngaphantsi, ukuba amanzi ayongezwa ikhukhamba (iklabishi) i-brine okanye iviniga encinane.
- Ululiliyo luya kuba luncedo xa ubongeza ubisi oluncinane (1/2 indebe ukuya kwi-2 ilitha amanzi) emanzini.
Isonka, inhlama, okusanhlamvu
- Isonka asiyi kukhawuleza ngokukhawuleza ukuba ubeka i-apple, iitapile okanye ityuwa elincinci.
- Musa ukugcina isonka kunye nengqolowa yeengqolowa kunye kunye, njengesonka esimhlophe sithatha kalula umsi womnyama.
- Ukwenza umgubo kunye ne-cereal akuyiyo indawo yezinambuzane, zibeke uceli wegalikhi.
Yidla ngokufanelekileyo kwaye uhlale uphilile!