Iingcebiso ezifanelekileyo malunga nendlela yokugcina iparsley ebusika

Naliphi na umsikazi ofuna ukuba nawo wonke unyaka ngeenxa zonke iintlobo zemifuno, iziqhamo, imifino kunye nazo zonke iintlobo zonyaka. Kule meko, kukho ithuba lokupheka ngokupheleleyo nayiphi na isidlo ngokufanelekileyo nangaliphi na ixesha kwaye ungesabi ngesiphumo sokugqibela. Kufuneka kuqatshelwe ukuba imifuno isetyenziswe rhoqo njengenxalenye eyongezelelweyo kwiisobho, i-salads, inyama, intlanzi. Ngaphandle kwayo, akukho phantse eshushu okanye i- snack ebandayo. Kuzo zonke iintlobo zezinto ezitshintshileyo, eziqhumisayo, mhlawumbi, yi-parsley. Ngaphandle kwayo, kunzima ukucinga naluphi na uhlobo lokupheka. Kodwa ukuba ehlobo ukufumana i-parsley ayinzima, ebusika kunokunxulumaniswa nobunzima abathile. Ngoko ke, phantse bonke abafazi bezindlu bazama ukuzithengela ukusetyenziswa kwangomso. Kukho iindlela ezibalulekileyo zokugcina i- parsley ebusika. Kukho iindlela ezine eziphambili: ukhenkcela, ukomisa, ukucoca kunye nokukhetha.

Billet cooling

Indlela elula yokuyilungisa kukuba ifakelwe. Ingenziwa ngeendlela ezahlukeneyo:

1. Kwezinye iimeko, iiplanga ezipheleleyo zikhuni. Ngaphambili, kufuneka bahlambuluke bahlambuluke. Emva koko unqumle inxalenye yesitshixo, ushiye kuphela inani elifanelekileyo. Iibhontshi zifakwe kakuhle kwiiplastiki zeplastiki zithunyelwa kwifriji. Le ndlela yindlela elula yokugcina iparsley ebusika.
2. Unokuqhwala imifuno epheleleyo okanye eqwengileyo. Ukulungiselela izitya ezahlukileyo, iziqhamo ezingatshatanga zisoloko zingasetyenziswa. Ngokudla kaninzi, imifino ichithwe ngommese, kwaye yongezwa njengesiqhamo esihle. Ngoko ke, kukulungele ukuyigcina kwindawo echanekileyo. Unokuzigcina ezi zibhanki kwifriji kwizikhwama zeplastiki. Kodwa ngenxa yale nto kufuneka ukwazi ukugcina iparsley ebusika ngokuchanekileyo. Emva kokuqhwala kwi-ngxowa, kufuneka ususe yonke indawo ngokusemandleni kwaye uze uthumele umkhiqizo wokugcina ixesha elide.
3. I-greenreded green can be partly frozen portion. Ukwenza oku, kufuneka ihlanjululwe ngamanzi kwaye ithululelwe ngokufanelekileyo kwiibumba zeqhwa. Le ndlela yokugcina i-parsley ebusika iyimfuneko yokwenza isobho kunye nezitya ezahlukahlukeneyo ezishushu. I-briquettes enamafutha ayigcina i-hamburg yemifuno emitsha kwaye isebenza njengefuthe elihle kakhulu.

Ukumisa ngumncedisi onokwethenjelwa

Enye indlela ye-billet, ekuvumela ukuba ugcine imifuno enomsindo ixesha elide, uyomisa. Kuqhutyelwa ngeendlela ezahlukeneyo. Ukucwina kungenziwa:

• Ngokwemvelo;
• Ngoncedo lwe-oven.

Ngoku sifuna ukuqonda ngokubanzi iinkcukacha zokumisa i-parsley ebusika. Yenza oku ngokuqhelekileyo ehlobo okanye ekuqaleni kwekwindla. Imifuno emitsha, ithathwe ngqo esuka engadini, ihlelwe ngokucophelela. Ngexesha elinye lilahla amahlumela aphuzi, amaqabunga anqamlekileyo kunye namagqabi angenaqabunga. Ezikhethiweyo ezinamahlamvu aluhlaza ziboshwe kwiimfumba ezincinci, kwaye zixhomeke kwigumbi apho kukho ukuhamba ngokukhululeka komoya, kwaye akukho zelanga elithe ngqo. Ngaphandle koko, imifino iya kukhawuleza iphenduke iphuzi kwaye iyancipha xa ichaphazeleka.

Ungasomisa i-parsley. Ukwenza oku, imifino iyanqunywe kakuhle ngommese, kwaye isasazeka kwiphepha lephepha elimhlophe elincinci (ungagqitha ngaphezu kweesentimitha enye). Umkhiqizo ogqityiweyo uhlanganiswe kwiikhenkco zeglasi ebumnyama kwaye igcinwe kwiqondo lokushisa kwemibini iminyaka emibini.

Ngamanye amaxesha, ukukhawulezisa inkqubo yokomisa, sebenzisa i-oven eqhelekileyo. I-shredded okanye i-parsley egcweleyo ibhalwe kwiphepha lokubhaka elithunyelwe ngephi iphepha kwaye lithunyelwe iiyure ezingama-2 kwi-oven, ifuthe kwiqondo lokushisa lama-degrees ama-35. Emva koko iqondo lokushisa kufuneka liphakanyiswe kuma-degree angama-50-70 kwaye igqityiwe ngokukhawuleza.

Iityuwa ngumlondolozo omkhulu

Eyona nto iphezulu, nayiphi imifino igcina izakhiwo zayo ezifanelekileyo xa igcoba. Le ndlela ihamba ngokukhawuleza. Kulula kakhulu ukulungiselela i-dill okanye i-parsley ityuwa ebusika. Ukwenza oku, ngesiseko se-0.5 kilogram ye-greenery, 125 grams yetyuwa yetyuwa.

Yonke into iqala ngokuqhelekileyo:

1. Imifuno kufuneka ihlanjwe kakuhle ngaphantsi kwamanzi asebenzayo kwaye yomiswe.
2. Emva koko ugaye ngejezi uze uyibeke kwisitya esihlambulukileyo.
3. Gubungela i-parsley ngetyuwa, xuba kwaye uyifake ngokuqinile kwiimbiza ezilungiselelwe.

Gcina le mveliso kwindawo epholileyo. Amabhanki angcono ukhethe ubungakanani obukhulu, ukuze imifuno igugu kakuhle. Ebusika, eli xesha elimnandi liza kufana nokufumana.