Umfazi ngamnye umfazi ufuna ukugcina isondlo semveliso yeemveliso, ukuze angene emzimbeni womntu. Makhe sithethe ngezinto ezisisiseko zokucwangcisa nokugcina iimveliso.
Iipatata.
Ngokwahlulo awukwazi ukulungiselela izitya ezivela kumathamati atsha okanye ahlaza. Le mbatata iqukethe into enetyhefu ebizwa ngokuthi i-solanine. Iifatata ezinjalo kufuneka ziphonswe. Ukugcina iifatata zingakhula, zigcine kwindawo epholileyo.
Xa ukhangisa iitatayi, udibanisa umgca obuncitshisiweyo, njengoko ungaphantsi kwesikhumba iifatata zizityebi kwiivithamini, i-saleral mineral and carbohydrates.
Ukuba uhlambulula iifatata ezincinane, ngoko kulula ukucoceka inkqubo elandelayo elula kukunciphisa iipilisi kuqala kumanzi ashisayo uze ungene kumanzi abandayo. Ngoko ukuba izandla zakho azifaki kwiifatata kumbala omnyama, zisula phambi kokucoca kunye nesisombululo seviniga.
Kunconywa ukuthatha iitatayi ezihlutshiwe phantsi komlambo wamanzi abandayo-ngoko kuya kupheka ngokukhawuleza. Ukuba amazambane ayenamanzi, kufuneka uyomise kwindawo epholileyo ngaphambi kokupheka, ngoko kuya kulunge ngakumbi.
Emva kokuba uhlambulule kwaye usike amazambane, kufuneka uhlambuluke kakuhle ngamanzi abandayo ukususa isitatshi esingaphezulu. Iifatata aziyi kutshisa.
Iklabishi.
Musa ukulahla isitshixo, isityebi kwi-carbohydrate, iivithamini kunye nezinto ezilandelwayo ngaphezu kweqabunga. Iifaldi zenziwa kwi-fagot. Ukucima iklabishi kwizinambuzane, uyinciphise imizuzu embalwa kwityuwa yamanzi. Ukuze ugcine umbala omhlophe weklabishi xa upheka, ngaphambi kokupheka kufuneka ugcinwe kwisisombululo esibuthakathaka se-citric acid.
Iklabishi yokutya akufanele ihlambwe ngaphambi kokutya ukuze igcine amavithamini. Kwi-brine, i-sauerkraut iqukethe i-vitamin C eninzi kwiklabishi entsha.
Imifuno.
I-anyanisi eluhlaza, i-dill, iparsley ye-celery Iimbumba ezimbini ze-parsley ziqulethe i-dose yemihla ngemihla ye-vitamin C kumntu omdala. Ukuze ulondoloze i-flavour kunye nezondlo zokutya okunomsoco, awufanele unqumle, kufuneka usike imifino ngeesisi.
Imifuno eyomileyo kufuneka ibanjwe imizuzu emininzi yamanzi ashushu ukuphucula iphunga layo. Imifuno enama-Wilted kufuneka ifakwe iyure enye emanzini abandayo ngamaconsi ambalwa eviniga.
Utamatisi.
Ukuba udinga ukucima iitamatisi kwi-peel, uxoke utamatato kwifoloko uze unciphise nge-3s kumanzi abilayo. Ulusu luya kuqhekeza kwaye luhluke kalula kwi-pulp.
Anyanisi.
Ukuze ugweme iinyembezi xa uhlamba i-anyanisi, unokubeka i-bulb efrijini okanye uhlale unqanda ummese ngamanzi abandayo. Ukuze ususe ukrakra okugqithiseleyo, i-anyanisi kufuneka idibaniswe netyuwa, uthele imizuzu eyi-10 ngamanzi, uze uthele ngamanzi abilayo.
Ukuze unike i-anyanisi eyosiweyo i-hue yegolide, uyiqhube phambi kokutshiza ngomgubo.
Ezinye izityalo kunye neziqhamo.
Ukuze ulondoloze i-beet xa upheka umbala ogcweleyo, ungagqiba ngokupheleleyo ingcambu yayo, ukuze ijusi ingaqhubeki ngexesha lokupheka. Emva kokupheka ende, i-beet ibonakala. Kule meko, emva kokupheka kufuneka kufakwe efrijini ebusuku.
Iimbotyi kunye neembotyi ziphephe ngokukhawuleza, zazingena kwiiyure eziliqela kumanzi abandayo.
Ukubonelela ngokutsha kweeflethi ezinqabileyo zinganciphisa iiyure eziliqela kumanzi abandayo.
Ngaphambi kokuba wenze i-compote yezithelo ezomileyo, kufuneka ihlanjwe ebanda, kungekhona amanzi ashushu.
Ukuba i-lemon yayiqhumisa kakhulu, ngaphambi kokuyisika, kufuneka ihliswe emanzini ashushu.
Amakhowe.
Ukomisa ama-mushroom njengamanzi, zibacwilise ngobusuku ngobisi obunamanzi. Ukucoca ama-mushroom akuwona omnyama, emva kokucoca kwangoko, uwathulule ngamanzi atyuwa.
Inyama.
Ukuphuculwa kwenkqubo yokudambisa inyama, isisondlo esincinci silahleka. Unqanda inyama kwiqrijini, ungayigxobhozi inyama emanzini okanye kwindawo efudumele kakhulu. Emva kokuhlanjululwa, inyama kufuneka ihlanjwe, ngaphambi kokutshiza inyama kufuneka ihlise ngo-20c ngamanzi abilayo, ukwenzela ukuba i-crust eyenziwe kuyo, eya kugcina izondlo ngaphakathi kwenyama ngexesha lokupheka. Ukwenza inyama yenkomo ibe yinyama kwaye iyancwina, kufuneka uyihlabe nge powardard powder, kwaye emva kwemizuzu embalwa uyihlambe.
Kuyo yonke inyama yeentaka, i-piglet, umvundla ophekwe ngophotho oluqhekezayo, kufuneka ukuba sele iboshwe nge-ukhilimu omuncu.
Ukuphucula intliziyo yesibindi, kufuneka uyiguqule ebisi ngaphambi kokucoca. Inyama kwithambo ifakwa ngokukhawuleza kunokuba ngaphandle kwayo.
Ukuze ingulube ilase bhetele, uphonononge isiqwenga senyama ngemfoloko kwiindawo eziliqela ngaphambi kokupheka.
Izinkukhu ziya kuhlala zimhlophe kwaye zithenda emva kokupheka, ukuba uyayibhaqa nge-citron acid okanye i-citric acid.
Intlanzi.
Naluphi na iintlanzi zaselwandle kufuneka zenze izigaba ezintathu zonyango: ukucocwa, i-acidification, ukongezwa kweetyuwa.
Musa ukuyihlutha ngokupheleleyo intlanzi, kulula ukuyisebenzisa kwilizwe eliqingqiweyo, ngoko ke izakhiwo zalo zondlo zigcinwe kangcono. Ifayili ifakwe emanzini amanzi. Ikhumba leentlanzi liyakususwa ngommese. Ukuba intlanzi iphosa, kufuneka ihluthe ityuwa. Intlanzi kufuneka ihlambuluke emsila ukuya entloko. Ukuba izikali zihlukaniswe kakuhle, zifake intlanzi ngamanzi abilayo. Kubalulekile ukuhlambulula iintlanzi kwisilinganiselo, iifom, iibilini, uze uhlanjululwe ngamanzi asebenzayo. Ungashiyi intlanzi ecocekileyo emanzini ixesha elide, ngenxa yokuba ilahlekelwa yintlawulo yayo. Ukusuka kwenkunkuma ngexesha lokucoca unokupheka umhluzi weentlanzi.
Ukuze ususe ityuwa engaphezulu kweentlanzi zetyuwa enzima, kufuneka udibanise ubisi. Ukucoca intlanzi ngaphambi kokupheka, ufafaze iifomthi ngamaconsi ambalwa eviniga okanye uhlambe i-citric acid. Ientlanzi kufuneka ziphekwe kwisitya esitywinwe. Yongeza ityuwa ngqo ngexesha lokupheka. Indlela efanelekileyo yokuloba kukupheka, ukugalela okanye ukubhaka.