Emva kwehlobo, amaninzi omama acela ukugcina imifuno ebusika. Kukho iindlela ezahlukeneyo zokuvuna: ukukhenkcela, ukomisa, ukunqanda, ukuhlamba kunye nokucoca. Ngamnye wabo unenzuzo kunye nobutyebi bawo. Makhe sicinge kunye nawe ngokubanzi iinkcukacha zokuvuna imifuno ebusika.
Indlela yokomisa imifuno ebusika?
Ukucwina yindlela endala kunye nengqiqo yokulondolozwa kwamavithamini amaninzi, kodwa idinga ixesha elininzi kunye nemozulu engenamoya. Ngoko ke, sithatha imifuno emitsha, susa i-flabby, amaqabunga awonakele, sukuma izinto ezisetyenzisiweyo uze uvumele amanzi aphephe. Emva koko uyinqumle ibe ngamacentimitha angama-10 uze uyibeke kwiphepha lokubhaka. Makumile emthunzini de ibe yome. Sigcina iimifuno ezomileyo kwiimbiza ezinezikhumba ezivalekile kwindawo epholileyo. Iyakongezwa kwisitya emva kwemizuzu embalwa ngaphambi kokuba ilungele iphunga elimnandi.
Ubuluhlaza obushushu busika
Ukukhupha i-cooling yindlela ekhawulezayo kunye nenenzuzo yokuvunwa imifino ebusika ngokugcina izondlo. Umncinci kunomnye kuphela - kungekhona bonke abesifazana abanomshurensi omhle. Ukuhluma okutsha kungabinqanda kwiimfumba, kunokucocwa ngokukhawuleza kwaye kufakwe kwiinkompo ezincinci. Kodwa indlela efanelekileyo kakhulu yokwenza i-frozen kuyinto yokwenza i-ice. Ukuze senze oku, sinqumle i-greenery, siyifake kwisitya seqhwa, sizalise ngamanzi kwaye uyithumele kwifriji. Ngokuqhwaba kunye nokugcinwa okufanelekileyo, imifino igcina zonke izakhiwo kunye nephunga elimnandi kulo nyaka.
Ukulondolozwa kwemvelo ebusika kunye neviniga
Ukugcinwa kwezinto ezilondoloziweyo kungagcinwa ixesha elide. Kwakhona kugcina zonke izakhiwo ezixhamlayo zomkhiqizo, kwaye ivelisa iphunga elimnandi kumnandi nasiphi na isidlo.
Izithako:
- imifuno ka-parsley - 1 kg;
- imifuno yedill - 1 kg;
- ingcambu ye-parsley - 500 g;
- ityuwa - 250 g;
- iviniga 70%.
Ukulungiselela
Imifuno ihlanjululwe kakuhle, ihlanjwe, iyomile kwaye idibene. Ingcambu ye-parsley icutshungulwa kwaye igalelwe emacongeni amancinci. Ngoku udibanisa yonke into ngetyuwa uze usasaze imifino kwimitshini encinci ecocekileyo ukuya phezulu, ukuphazamisa kakuhle ukuba ivumele ijusi. Emva koko kwi-jar nganye ye-100-gram galele uthele iipuniwe ezi-2 zeviniga, ufake amanzi atshisayo kwaye utyilise imizuzu emi-5-7. Emva koko siqhuba izimbiza size sishiye ukuba zipholile. Ukongeza kwezi zithako ezingentla ngasentla, ungasebenzisa ngokukhuselekileyo imifino kunye nezimpande zeliselri , i-coriander kunye nezinye izityalo.
Indlela yokucoca imifuno ebusika?
Izithako:
- ntsha imifuno - 1 kg;
- ityuwa - 250 g.
Ukulungiselela
Ukuhlanjululwa kuhlambulukileyo, kuhlanjululwe kwaye kufakwe ngetyuwa, ukulula izandla. Emva koko siyifakela kwiimbiza ezicocekileyo kwaye siyishiye kwijusi malunga neentsuku ezimbini. Emva kokuba imifino sele idibene, yongeza okuluhlaza okomgangatho ophezulu, ukumboza ngamabhodlela enyiloni kunye nemifino esitolo kunye netyuwa kunoma iyiphi indawo epholileyo kulo lonke ubusika. Ingxube ephezulu yetyuwa ayivumeli ukuba ii-microorganisms ziphuhlise kwi-preform. Ukongeza loo mifino ekudleni, qi niqiniseke ukuba ukhumbule ukuba imnandi, ngoko akudingeki ukuba utyule isitya ngokwawo.
Ukuvuna imifuno ebusika kwioli
Izithako:
- imifuno emitsha yedill.
Ukuzalisa:
- amanzi - 300 ml;
- iviniga 8% - 30 ml;
- ityuwa - 50 g;
- ioli yemifuno - 50 ml.
Ukulungiselela
Amanzi athululelwa kwisipokeni, yongeza iviniga, ityuwa, efake iplate kwaye ufike kwiibilisa. Emva koko susa i-brine emlilweni uze uyipholise. I-dill ehlanjwe kunye ne-chopped ehleli kwiimbiza ezincinci, uthele i-marinade, unike ukuma okufutshane kwaye uthele ioli. Thina sivale iinqanawa ngeetrondi ze-capron kwaye sizigcine zonke ubusika.