Iinguqu zitshintsha njani, kwaye luhlobo luni lweenguqu kunye nabo olwenzeka ngexesha lokunyanga?
Iiprotheni.
Iiprotheni zizityebi ekudleni ezifana nenyama, intlanzi, ubisi, amaqanda, izityalo. Ezi proteyini ziyi-proteins ezivela kwimfuyo. Ezinye zazo zichithwa ngamanzi, ezinye zisesisombululo se-saline, ezinye aziyi kuchithwa enye okanye enye. Xa unyango lwamaqondo kufuneka luqwalasele uhlobo lweeprotheni. Umzekelo, wenza isobho. Ubekaphi na amanzi amanzi okanye intlanzi ukubilisa - kushushu okanye kubanda? Ukuba kushushu, umhluzi uya kuphuma ukhulule, unamandla, ekubeni iphrotheni eninzi iya kukhutshwa emanzini. Ukuba ubilisa inyama kwisitya sesibini, kungcono ukuyibeka emanzini abilayo, ngoko ivelisa ukukhusela, okungeke kuvumele ukuba iiphunga ziqhume kwiqonga ngexesha lokupheka, kwaye ngenxa yoko, inyama iyapheka i-juicy, ithambileyo, ithambileyo.
Kuyafana okufanayo xa ukhenkco inyama - inyama ebeka kwi-pan yokutshisa ilahlekelwa ubuncinci bezondlo kunye neerisi.
Ukutshintsha kwindleko yesondlo kuxhomekeke kwixesha lokutshatyalaliswa kobushushu. Umzekelo, amaqanda aphekiweyo athatha ixesha elide ukugaya kwaye kunzima ukugaya esiswini kunamaqanda atyhidiweyo, njengenyama ephucukileyo. Ngoko ke, kufuneka ukwazi ixesha
Ukunyusa utywala lwemveliso eyahlukeneyo.
Amafutha.
Njengoko kuyaziwa, kwinkqubo yokupheka inyama ilahlekelwa ngama-40% efuthe elinezixhobo eziqulethwe kuyo. Ngako oko, i-fatter inyama, i-fatter and fatter iya kuba ngumhluzi wenyama. Xa upheka inyama enamafutha, kungcono ukuba unganiki ukuphuka kakhulu kumhluzi kwaye, ngokubhekiselele kokuhlukana, khipha amanqatha amaninzi ukusuka emlonyeni womhluzi.
Musa ukutshisa ioli yendalo, kuba i-acid acids equlethwe kuyo, inokukhuphaza kwaye yonakalise umzimba. Ngaphantsi kwefuthe lokushisa okuphezulu, ixabiso lesondlo lebhotela liyancitshiswa kakhulu. Ngako oko, kungcono ukuba ungasebenzisi ibhotela ekutshiseni, kungcono ukuyisebenzisa ukuze wenze i-sauces okanye i-salads.
I-carbohydrate.
Xa ubushushu buchaphazela imveliso, i-carbohydrate iyatshintsha. Oku, kuphazamiseka, kuthintela ingcamango yezitya.
Izinto zeMaminera.
Izinto ezincinci aziguquki ngexesha lotywala, kodwa ezinye zazo zidlula emanzini ngexesha lokuhlamba, ukupheka. Ukugcina amaminerali ngexesha lokupheka, umntu kufuneka ayazi le mithetho elandelayo: imifuno iphephe ngokupheka okanye igxila ngamanzi abilayo; Kufuneka ukuba uthele imifuno enamanzi amaninzi kangangokuba ikhukula yonke imifuno.
IiVithamini.
Ukuze ugcine amaninzi amavithamini xa unokupheka ngexesha lokupheka, kufuneka uphiswe kwi-aluminium, i-nickel, iinqanawa ezithanjisiweyo, iimpahla zensimbi ezingenasici. Intsimbi nobhedu kutshabalalisa i-vitamin C, ekhoyo kwimveliso.
Ukupheka isaladi kunye nezitya ezibandayo, imifuno kufuneka iphekwe kwi-peel okanye ephekiweyo.
Isizathu esibalulekileyo sokukhupha kwamavithamini kukusebenzisana kwabo ne-oxygen. Ngoko ke, upheke kufanele ube phantsi kwesiqhekeza. Ukuba upheka imifuno, kufuneka ihlanganiswe ngokupheleleyo ngamanzi. iphuzu lokubilisa kufuneka lidibaniswe elitsha. Gxininisa iziqulatho zepen kufuneka ziqwalaselwe ngokucophelela, ngaphandle kokuthatha imifuno ngaphandle kwamanzi, amanzi akufanele abilise ngokugqithiseleyo nangokuqhubekayo.
Iqayi lemifuno kufuneka yenziwe ngensimbi engenasici. Ngaphambi kokuba ungeze ii-kroti, imifino kunye anyanisi ukuya kusobho okanye umhluzi, kufuneka udlulise inani elincinci leoli, ukuze zigcine izondlo ezingaphezulu.
Xa upheka isobho seentlanzi, kufuneka ulandele ulandelelwano lokubekwa kwemveliso eyahlukeneyo, ukuze ungaphazamisi izakhiwo zabo zondlo. Ngokomzekelo, kuqala ubeka iklabishi, xa umhluzi uphinde ubilise - iizambane, kwaye sele sele ufikelele imizuzu eyi-10 ngaphambi kokuphela kokupheka - iifuno ezipasayo kunye neziqholo. Ngoko ukulahlekelwa kwamavithamini kuya kuba mncinci.
Akufanele upheke ii-litate nge-sauerkraut, njengamazambane ngamanzi acidiki ziyabiliswa kwaye ziba nzima.