I-Rhubarb ngumyezo wegadi, ovela entwasahlobo phakathi kweyokuqala. Ngexesha elingaphandle kwexesha, umzimba womntu awujonganga ixesha elilula - ukubonelelwa kwamavithamini kuya kufikelela ekupheleni. Ngelo xesha lihle kakhulu li-pink kunye nemifuno eluhlaza. Abaninzi bakholelwa ukuba indlela enomdla ye-rhubarb ifana neentlobo zeentlobo ezincinane ze-apula.
Umhlaba wasezantsi we-rhubarb yi-South-East-Asia, ukulima kwezityalo kwenzeke e-China, ukusuka apho sele ifike eYurophu. Kufuneka kuqatshelwe ukuba abantu baseYurophu bayayixabisa esi sityalo esingenakuthobeka, besisebenzisa ukwenza isaladi, isobho, isobho, i- compotes , jams. Ngamaqebelengwane e-rhubarb kunye newayini. EYorkshire County, umthendeleko wonyaka uhlelwe, uzinikezele kule sityalo esiluncedo.
Ukusetyenziswa kwe-rhubarb
Kwi-petioles ye-rhubarb i-pectin, i-carotene, i-fiber, i-folic acid. Ngokomxholo weivithamini, isityalo siya kuba neengxaki kwiintlobo zemifuno ezazisasazeka njengeklabishi emhlophe, ukhukhamba. Ukongezelela, kuyimithombo yezinto ezincinci kunye nezikhulu: i-magnesium, i-phosphorus, i-calcium ne-potassium. Njenge-antiseptic kunye ne-anti-inflammatory agent, i-rhubarb kumachiza omntu isetyenziswa kakhulu. Unceda ngezilonda ezingcolileyo, kubanda. Isetyenziswe njenge-laxative kunye ne-diuretic, ebaluleke kakhulu kwi-dietetics.
Ukungqinelana nokusetyenziswa kwe-rhubarb
I-Rhubarb incedo kubantu abaninzi, kodwa ukuyeka ukusetyenziswa kwayo kuyimfuneko kubantu abane-acidity ephezulu yesisu kunye nokuvalelwa kwesifo sohudo. Oogqirha abacebisi ukuba badle i-rhubarb kubantu asebekhulile kunye nesifo sokugula, njengoko iqukethe iicidi ezifakwe kwindlela yeethambo ngendlela yamatyu.
Ulwazi kubo bonke abantu: i-rhubarb iziqu zisebenzise kuphela ithenda. I-petioles ekhuni iqukethe i-oxalic acid, enefuthe elibi kumzimba womntu. Ngokukodwa kuyingozi kubantu abane-cholelithiasis nabantwana.
Ngaba oomama abajwayelene nezixhobo ezincedo zityalo, umbuzo uvela, yintoni enokupheka kwi-rhubarb? Sinikeza ezimbini zokupheka ezilula.
Ukupheka i-rhubarb jam?
Ukuze ulungele ukungcola, kufuneka uqale ulungiselele iziqu. Nciphisa i-petioles ngokucophelela kwi-peel egciniweyo, ngaphandle koko iinqununu ze-rhubarb ziya kuba nzima kwi-jam. Sika iziqu zibe ziincinane.
Xa upheka i-rhubarb kufuneka ube noxanduva lokukhetha izitya-ngenxa yokuba umxholo ophezulu we-acids awufanelanga ubhedu kunye ne-tinware, i-pan enameyi ifanelekileyo.
Jam ukusuka kwi-rhubarb
Izithako:
- ushukela-1 kg;
- rhubarb - 1 kg.
Ukulungiselela
IiCubes ze-rhubarb, zifaka kwisitya, zizalise iswekile, ziyeke ukuba zivumele ijusi. Emva kweeyure ezingama-24, faka okuqukethwe ngaphakathi komlilo. Lindela ubilisa, uvuselele ukuphuza ngokukhawuleza, emva kokuba i-jam ibilisiwe, upheke imizuzu eyi-15. Phula utywala kunye nezimbiza ezinamanzi.
IJam kunye ne-rhubarb neebhanana
Izithako:
- ibhanana - 0,5 kg;
- ushukela-1 kg;
- rhubarb - 1 kg.
Ukulungiselela
I-rhubarb, uthathe izicucu, yongeza ushukela, emva kweeyure ezingama-2 zongeza amabhanana atyunwe ngamagagane amancinci. Yizisa kwimathumba uze udilize imizuzu eyi-10.
I-rhubarb ehluthwe ngamapayi
Unokupheka ama-pastries amnandi, uthathe njengesiseko sokugxilwa kwe-rhubarb. Abantu baseMelika bhaka i-dessert enhle kakhulu kunye ne-rhubarb, iziqhamo ezilunxwemeni, i-walnuts kunye ne-pinch ye-sinamon.
Ukuvuna i-rhubarb
Ukongeza kwi-jam, i-rhubarb ingavunwa ngendlela ye-jelly, i-pastille, i-compote. Sinikeza iresiphi yokuvuna ubusika.
Rhubarb puree
Izithako:
- iziqu ze-rhubarb (ehluthwe) - 1 kg;
- ushukela - 650 g;
- amanzi - 2 l;
- 1 sachet ye-gelatin.
Ukulungiselela
Geza iziqu ixesha elide emanzini. Kwipetroti elithambileyo, uthele iswekile, ubilise, ufake i-cinnamon okanye i-vanillin. I-Gelatine yachithwa kwaye ihlanjululwa, xuba kunye nesiraphu. Emva kokusasaza umxube phezu kweembiza, zibeke endaweni epholileyo.