Sungani chilimwe chilimwe: parsley m'nyengo yozizira

Chikhalidwe cha m'mphepete mwa azimayi ambiri ndi a zonunkhira, omwe amatha kupatsa mbale iliyonse fungo losasangalatsa la maluwa atsopano. M'nyengo yozizira, masamba obiriwira amagwiritsidwa ntchito mochepa, chifukwa cha iwo chakudya chimakhala chokongola ndi chokongola. Pali njira zingapo zomwe mungasunge maluwa m'nyengo yozizira: ikhoza kuzizira, zouma, mchere. Ganizirani maphikidwe othandiza kwambiri mwatsatanetsatane.

Kukolola parsley m'nyengo yozizira: maphikidwe okonzekera kununkhira kosavuta

Parsley imatengedwa kuti ndi imodzi mwa mitundu yofunika kwambiri ya zonunkhira, zomwe zimapezeka mu zakudya zaku Russia. Koma, mwatsoka, zizindikiro za nyengo sizilola kuti zikule chaka chonse. Pachifukwa ichi, nkofunika kusamalira zamasamba zonunkhira m'chilimwe. Ganizirani njira yokonzekera parsley ndi njira yopuma salting.

Zosakaniza:

• masamba a parsley - 1 makilogalamu;
• mchere - 200 g.

Njira yokonzekera:

1. Chinthu choyamba kuchita ndi kutenga masamba atsopano ndi kuwasambitsa bwinobwino.
2. Kenaka tambani pa thaulo lakuda la thonje kuti galasi likhale ndi chinyezi.
3. Pamene parsley iuma, ikani.
4. Thirani theka la masamba osweka mu mtsuko ndi pamwamba ndi mchere.
5. Sungani bwino nkhaniyo ndi kumangogwedeza mwamphamvu.
6. Onjezerani masamba otsala ndikuchitanso chimodzimodzi.
7. Pamene parsley achoka msuzi, yambani mtsuko.
8. Zachitika! Siyani zonunkhira zam'chitini m'malo amdima, ndipo nthawi zonse mudzakhala ndi parsley watsopano.

Zipangizo zonunkhira pakati pa nyengo yozizira: kuyera kwa kuyanika

Mafuta a chilimwe, owonjezera pa mbale pakati pa nyengo yozizira, idzakhala yosangalatsa pa phwando lililonse. Njira imodzi yosavuta komanso yothandiza yokolola ndiyo kuyanika masamba. Kuyanika parsley kukuthandizani kuti muzisunga tizilombo toyambitsa matenda komanso fungo lapadera la zomera, chifukwa ndilofunika kwambiri pa maphikidwe a zakudya zamakono. Choncho, tiyeni tione njira zogula zinthu mwatsatanetsatane.

Zosakaniza:

• parsley (masamba) - 2 kg.

Njira yokonzekera:

1. Chinthu choyamba chomwe mungadandaule nacho ndizokolola zokwanira za masamba. Ndi bwino kusungirako ndi parsley mpaka iyo ikuphuka, chifukwa Masamba panthawiyi amasungiranso zatsopano komanso zowonjezera zothandiza. Onaninso masamba pa tsiku louma m'mawa, mpaka dzuwa litayamba kutentha.
2. Kusonkhanitsa parsley kumatsuka bwino m'madzi ozizira ndi kuyika pa chophimba kapena thaulo kuti mulole magalasi owonjezera.
3. Kenaka mulekanitse masamba ku zimayambira ndi kuwaza iwo mofanana pa chopukutira kuti zitsimikizo zouma parsley zimasuke.
4. Siyani masamba kuti aziuma kwa masiku angapo. Ndikofunika kuti nthawi zonse musinthe masamba. Zofunika! Sikovomerezeka kuumitsa mu uvuni, kuti tipeze mitundu yonse yothandiza micronutrients.
5. Zodzola zouma zimadzaza chidebe cha galasi ndipo zimatsekedwa bwino ndi chivindikiro kuti fungo lamtengo wapatali la zomera lisapse.
6. Zachitika! Maluŵa, omwe asunga zinthu zonse zothandiza, amasunga m'malo amdima, makamaka kupatukana ndi mitundu ina ya zonunkhira.

Sungani zosangalatsa: parsley watsopano m'firiji

Amayi ambiri amakhulupirira kuti iyi ndiyo njira yothandiza kwambiri yokolola kunyumba, chifukwa palibe processing ya parsley ndi zomera zatsopano, popanda kutaya mavitamini ndi kufufuza zinthu. M'nyengo yozizira, masambawa sangagwiritsidwe ntchito pophika borsch kapena nyama zophika, komanso kuwonjezera pa saladi, zomwe zimakopa zithunzi zokongola kuchokera m'magazini. Taganizirani momwe parsley imakonzekera m'nyengo yozizira: maphikidwe okhala ndi zithunzi ndi nsonga.

Mudzafunika:

• parsley;
• zida za pulasitiki kapena matumba osungirako.

Njira yokonzekera:

1. Yendani mumdima ndikuchotsani masamba owonongeka, omwe ali ndi chikasu.
2. Sungani bwino pansi pa madzi ndikufalikira pampukutu pa pepala kuti muume.
3. Ndiye kuwaza masamba a parsley.
4. Lembani mowirikiza mu chidebe, osaiwala chikhalidwe cha kusindikiza - pamwamba pa chidebe muyenera kuvala chivindikiro kapena kukulunga ndi filimuyi.
5. Mutatha kukolola masamba, tumizani chidebe kufiriji kuti muwumitse. Ndikofunika kuika kutentha kwambiri kwa chipinda.
6. Zachitika! Mu mawonekedwe awa, parsley idzasungidwa m'nyengo yozizira.

Sungani fungo la nyengo yotentha: zinsinsi za kusunga parsley

Tiyeni tiganizire njira ina yodabwitsa, monga pali kukonzekera kwa parsley m'nyengo yozizira: maphikidwe ochokera kwa akatswiri ophika. Mchere wamasamba ndi wodzaza kwambiri, kotero ukhoza kubwezera chifukwa cha kusowa kwa mavitamini m'nyengo yozizira. Workpiece yachitidwa mwachidule ndi mofulumira, ndipo zotsatira zake zimaposa zoyembekeza zonse. Talingalirani zowonjezera mwatsatanetsatane.

Zosakaniza:

• muzu masamba a parsley;
• madzi - zinthu 4;
• mchere - 50 g;
• shuga - 80 g;
• viniga 9% - chinthu 1;
• adyo - 3 cloves;
• tsamba la Bay - kulawa.

Njira yokonzekera:

1. Chinthu choyamba kuchita ndi kudula mizu ndi mutu kuchokera ku mizu yabwino, pambuyo pake muyenera kuyipsa khungu mofatsa.
2. Kenaka yambani mizu bwinobwino ndikuphwanya ndi kabichi kakang'ono.
3. Ikani madzi pa chitofu ndipo mubweretse ku chithupsa, kuwonjezera mchere ndi 2 g wa citric acid (mungasankhe).
4. Sungani zitsamba zosakanizidwa masamba mu madzi kwa mphindi ziwiri.
5. Kenaka, kumiza m'madzi ozizira, kuchotsa ndi kuchoka kukhetsa kwa kanthawi.
6. Lembani ndi chidebe ndikudzaza ndi marinade otentha, kenaka muike pasteurized.
7. Pokonzekera parsley, mipukutu ya mabanki. Zachitika!

Choncho, tafufuza maphikidwe angapo ovomerezeka a zokolola za parsley zotetezedwa kuchokera kwa makolo. Kuwatsatira, mukhoza kusangalatsa banja ndi mbale zonunkhira m'nyengo yozizira. Ingowonjezera masamba pang'ono, mafuta ndi zonunkhira ndi mbale yanu idzasinthidwa.