Bonke labo besifazane bahlangana nesimo lapho kudingeka khona imifino noma imifino ehlanzekile ukuze kulungiswe isidlo. Kodwa, bejikela esiqandisini, baqonda ukuthi impilo yokulala imifino yayiphelelwe yisikhathi.
Futhi, yiqiniso, wonke umuntu wayebuza lo mbuzo: "Kwenzeka kanjani? Ngangibathengile izolo. " Ikakhulukazi kubo bonke abesifazana, abathandi bemifino futhi bamane benesithakazelo, siye saqoqa amaqhinga ahlakaniphile azosiza ukugcina imifino, izithelo nama-fresh herbs isikhathi eside ngangokunokwenzeka. Ngikholelwa, ngalezi zeluleko kuphefriji yakho zizohlale zihlanzekile!
1. Ama-anyanisi azohlala ahlanzekile izinyanga ezingu-8 uma efakwe ezinhlokweni ze-kapron noma ezisekelweni.
I-bulb ngayinye kufanele ihlukaniswe komunye nomunye ngentambo, ukuqina noma ucingo. Kuyaphawuleka ukuthi i-anyanisi ingcono kakhulu igcinwe ekamelweni elomile, elipholile, kodwa hhayi efrijini.
2. U-anyanisi ohlaza kufanele afakwe ebhodleleni leplastiki bese efriziwe efrijini.
Kubalulekile ukuthi anyanisi oluhlaza kunesikhathi sokuma kancane. Ngaphambi kwalokho, geza u-anyanisi, uwafake ngethawula lephepha bese uqhafaza kahle. Shiya ukuze umile kuleli fomu. Bese uthele i-anyanisi ebhodleleni lepulasitiki bese uvale isembozo. Ngalendlela yokugcina isitoreji, i-anyanisi igcina wonke amavithamini abalulekile.
3. Sebenzisa izikhwama ezikhethekile zezithelo nemifino.
Imifino nezithelo zikhishwa i-ethylene gas ngesikhathi sokuvuthwa, okusiza izithelo ukuba zivuthwe. Kodwa, ngeshwa, igesi elifanayo linomphumela omubi kubo, okwenza isimo esihle sokubola nokuguga. Ukugcina izithelo zihlanzekile, kwanele ukusebenzisa izikhwama ezikhethekile zezithelo nemifino evimbela igesi le-ethylene futhi ivimbele ukwakheka komswakama, nokwandisa impilo yeshalofu yezithelo nemifino cishe izikhathi ezintathu.
4. Imifino ingcono kakhulu igcinwe njengezimbali - emanzini. Bese ubambisa nge-cellophane, uyilungise ngesisekelo nge-band elastic futhi ufake efrijini.
Le ndlela iphelele ukugcina i-parsley, i-cilantro, i-basil ne-anyanisi eluhlaza.
5. Amakhemikhali aluhlaza anamafutha aphezulu kufanele agcinwe ngokwehlukana kuzo zonke imifino.
Isibonelo, i-thyme entsha kufanele iboshwe ngetambo futhi iboshelwe emoyeni ovulekile ukuze idle isikhathi eside.
6. Ngokuba amajikijolo fresh, sebenzisa uviniga solution.
Ukuze ulungise isisombululo esiqabulayo sonyaka, udinga ukuxuba uviniga (omhlophe noma i-apula) namanzi ngesilinganiso se-1:10. Hlanganisa amajikijolo esixazululo semifushane embalwa, bese usula amanzi, hlanza amajikijolo ngamanzi agijima bese ufakwa efrijini. Ungakhathazeki, ngeke uzizwe ukunambitheka kweviniga! Ngokunakekelwa okunjalo, ama-raspberries azohlala ahlanzekile isonto, futhi ama-strawberries - cishe amasonto amabili ngaphandle kokunciphisa noma ukubunjwa kwebunjwa.
7. Izinsalela ze-guacamole noma i-avocado kufanele zifafazwe ngamafutha omnqumo ngaphandle kokungcola, ngaphambi kokukubeka esiqandisini.
Kunezindlela eziningana zokugcina i-avocado eluhlaza futhi ehlanzekile, futhi enye indlela enjalo i-oliva yamafutha. Okufanayo kuya emgqonyeni we-avocado elula.
8. Ungalokothi ushiye ama-anyanisi e-bulb namazambane.
Ngeshwa, phakathi kwemifino nezithelo kukhona labo abangabekezeleli "khona" komunye nomunye. Enye yezinto eziphikisanayo u-anyanisi namazambane. Anyanisi kufanele agcinwe endaweni epholile, lapho ingahlala khona cishe izinyanga ezingu-2-3.
9. Kodwa ukwandisa impilo yeshalofu yamazambane, udinga ukubeka ama-apula kuwo.
Indlela enjalo izosiza ekuvimbeleni ukwakhiwa kwe-tuber nokubola.
10. Ama-apula abhekwa njengenye yezithelo ezithwala kancane kakhulu. Kodwa ukuze uzigcine zihlanzekile, udinga ukuqapha ngokucophelela ukuthi phakathi kwama-apula amahle awazange amangale ama-apple amanga.
Ama-apula amahle angahlala ahlanzekile isikhathi eside, kepha uma kukhona i-apula ebolile noma "evilaphayo" phakathi kwabo, kungaphazamisa konke okunye. Ngakho bukela le nkinga ngokucophelela.
11. Ukukhipha inkinga ecasulayo ye-"winding" ushizi kuzosiza ucezu lwebhotela.
Uma usika ushizi futhi ufuna ukuwugcina uhlanzekile, bese unamathisela ucezu lwebhotela emaphethelweni enqamukile. Lokhu kuzongilondoloza ekumeni isikhathi eside.
12. Enye indlela yokulondoloza uketshezi ushizi ukusetshenziswa kwesikhumba noma iphepha le-wax.
Bopha ucezu ushizi ephepheni bese ulifaka esikhwameni seplastiki. Gcina efrijini egumbini elisendlini, endaweni efudumele.
13. Ukwandisa ukuhlanzeka kwamakhambi ahlukahlukene kuzosiza amafutha omnqumo.
Ngaphambi kweqhwa le-thyme, i-rosemary, i-sage noma i-oregano, uwafake kahle, ubeke endaweni yokubunjwa kweqhwa uphinde uthele amafutha omnqumo. Lokhu kuzosindisa amavithamini awusizo emakhambi, futhi kube lula ukupheka. Le ndlela ayifaneleki i-mint, i-dill ne-basil - idinga ukusetshenziselwa okusha.
14. Hlanza isiqandisisi bese uqaphela isimiso sokusondelana komkhiqizo.
Ukuze kube nokugcinwa kwemikhiqizo efanele, isimiso sempahla eseduze sisetshenziswa ngaso sonke isikhathi, esiza ukugcina indawo efanelekile yemikhiqizo ehambisana nomunye nomunye ukuze kulondolozwe ukuhlanzeka kwayo, futhi nokukhipha imikhiqizo ye-"mutual absorption" engavamile.
15. I-Asparagus kufanele igcinwe emanzini, njengoba nje izimbali ezisikiwe.
Sika isitshalo se-asparagus iziqu, uwafake emanzini amasha bese uwafaka esiqandisini. Le ndlela izokusiza ukuba zigcine zihlanzekile futhi ziqede isonto.
16. Ukwandisa ubumnandi bhanana, ungasebenzisa ifilimu yokudla.
Le nkohliso izosiza ukwandisa impilo yesabelana izinsuku ezingu-3-5, ukuvimbela ukuthi bangabhubhisi futhi bajike. Futhi khumbula ukuthi amabhanana akhiqiza igesi ethylene engaphezulu kunezinye imifino nezithelo, ngakho zama ukuzigcina ngokwahlukana.
17. Isaladi eluhlaza kufanele igcinwe esitsheni esigcinwe ngefilimu yokudla. Kubalulekile ukufaka ngaphakathi kwesikhumba sephepha esivamile, okuzovimbela ukwakhiwa komswakama owedlulele.
18. Ukuze uphuze isilimo esidliwayo esinamagatsha anamanzi, i-ulethisi ne-broccoli, udinga ukuwafaka nge-foil yokudla.
Le ndlela izokwandisa impilo yesheluli yemikhiqizo emavikini angu-4.
19. Gcina imifino nezithelo ezigodini ezibucayi ezinezivalo.
Okunye okunye kwezimbiza zepulasitiki yizimbiza zezingilazi ezinamabhodlela, okungafani neziqukathi, ugcine izithelo nemifino isanda isikhathi eside.
20. Gcina isiqandisisi sihlanzekile.
Uma kukhona okuphazamisayo esiqandisini, kuyadingeka ukuba uhambe ngokuphuthumayo "ukucwiliswa kwegazi". Ama-bacteria anobungozi ahlala esiqandisini isikhathi eside, ephazamisa ukukhishwa kwemikhiqizo, ngakho-ke uhlanze konke njalo kusuka esiqandisini bese uyisula.
21. Utamatisi kufanele agcinwe ngokuhlukahluka kuye ngokuvuthwa kwawo.
Ungagcini utamatisi emasakeni epulasitiki. Kulo fomu bazovuthwa ngokushesha futhi baqale ukubola.
Utamatisi omncane kufanele agcinwe nge-trunk side phansi noma ebhodini lebhodibhodi kuze kukhule. Ukusheshisa inqubo, ungafaka izithelo utamatisi, okuzosheshisa ukuvuthwa ngosizo lwe-ethylene gas.
Utamatisi ovuthiwe kahle kakhulu agcinwe ekamelweni lokushisa ngaphandle kwelanga. Spread such utamatisi nge-trunk side up in ungqimba owodwa, ngaphandle kokuthintana.
Futhi utamatisi ovuthiwe kufanele agcinwe esiqandisini, kodwa ngaphambi kokusebenzisa, thatha ekamelweni lokushisa.
22. Sebenzisa ama-caps avela emabhodleleni eplastiki ukuze usebenzise izikhwama zepulasitiki ezivulekile nezivaliwe.
Le ndlela izosiza ukuvimbela umswakama ukungena esikhwameni. Kodwa ngaso sonke isikhathi qiniseka ukuthi iphakheji ngaphambi kokuba kuvaliwe, uma kungenjalo ubungozi "obukhulayo" obunobungozi.
23. I-Ginger kufanele igcinwe efrijini.
I-ginger efrijini izohlala isetshenziswe isikhathi eside, futhi yenza kube lula ukulungisa izitsha usebenzisa i-ginger. I-ginger ene-frozen ilula kakhulu ukugubha ku-grater.
24. Emva kokuthenga amantongomane, fry kubo.
Amantongomane amasha azohlala ahlanzekile kakhulu uma uwashisa. Ukuze wenze lokhu, usakaze amantongomane ebhodini lokubhaka, ngaphambili elimbozwe iphepha lesikhumba, bese ubhaka kuhhavini imizuzu engu-15 ngama-170 degrees kuze kube nsundu yegolide.
25. Gcina amakhowe ngezikhwama zamaphepha.
Khohlwa nge-polyethylene yokugcina izifungi ezihlukahlukene. Amaphakheji yi-medium ehle kakhulu yokwakheka kokunciphisa nokunyakaza, okuholela e-powdery isikhutha kanye nokwehliswa kwesifungi. Beka amakhowe esikhwameni sephepha esiqandisini noma endaweni epholile.