Ngemuva kwehlobo, abesimame abaningi bayazibuza ukuthi bangayigcina kanjani imifino ebusika. Kunezindlela eziningi ezahlukene zokuvuna: ukuqhwaza, ukomisa, ukugaya, ukuhlanza nokukhethwa. Ngamunye wabo unenzuzo kanye nenzuzo. Ake sicabangele kanye nawe ngokuningiliziwe indlela yokuvuna imifino ebusika.
Ungayomisa kanjani imifino ebusika?
Ukumisa kuyindlela endala kakhulu futhi eqinisekisiwe yokugcina amavithamini amaningi, kodwa kudinga isikhathi esiningi nesimo sezulu esihle. Ngakho-ke, sithatha imifino esisha, susa amaqabunga, amaqabunga awonakele, hlambulula izinto zokusetshenziswa futhi uvumele amanzi ashise. Bese uyisika zibe yizicucu zibe ngamasentimitha angu-10 bese uyibeka ebhodini lokubhaka. Masiwume emthunzini uze udle ngokuphelele. Sigcina amakhambi omisiwe ezitsheni ezinamabhodlela avaliwe kahle endaweni epholile. Ingafakwa kwisitsha imizuzu embalwa ngaphambi kokuba ilungele iphunga elimnandi.
Uhlaza oluvuthiwe ubusika
Ukuqhwaqhaza kuyindlela esheshayo nenenzuzo kakhulu yokuvuna imifino ebusika ngokugcina izakhi. Okuncane kunomunye kuphela - akuzona zonke izindlukazi zinefrijini enhle. Uhlobo olusha olungahle lube luqhwa ngezinqwaba, lungasulwa futhi lufakwe ezitsheni ezincane. Kodwa indlela ewusizo kunazo zonke yokushisa ukwenza i-ice. Ukuze senze lokhu, sinciphisa i-greenery, siyifake esitsheni seqhwa, sigcwalise ngamanzi bese siyithumela efrijini. Ngokuqhwala kanye nokugcina kahle, imifino igcina zonke izakhiwo zabo eziwusizo kanye nephunga kuwo wonke unyaka.
Ukulondolozwa kwemvelo ebusika neviniga
I-green preserved ingagcinwa isikhathi eside. Iphinde igcine zonke izakhiwo eziwusizo zomkhiqizo, futhi iletha iphunga elimnandi kunanoma yisiphi isidlo.
Izithako:
- imifino ka-parsley - 1 kg;
- imifino yedill - 1 kg;
- impande ka-parsley - 500 g;
- usawoti - 250 g;
- uviniga 70%.
Ukulungiselela
Imifino ihlanzwa kahle, ihlelwe, imiswe futhi ichotshoziwe. Umsuka we-parsley uphathwa futhi uthathe izindandatho ezincane. Manje uhlanganise konke ngosawoti bese usakaze imifino emitsheni encane ehlanzekile kuze kube yilapho uphezulu, uhlehlise kahle ukuthi uvumele ijusi. Bese ku-jar ngayinye ye-100-gram uchithe izipuni ezimbili zeviniga, ufake emanzini ashisayo bese ubhalela imizuzu engu-5-7. Ngemuva kwalokho siphuca izimbiza bese sishiya ukuba zipholile. Ngaphandle kwezithako ezingenhla, ungasebenzisa ngokuphephile imifino kanye nezimpande zesilimo esidliwayo esinamagatsha anamanzi , coriander kanye nezinye amakhambi.
Indlela yokuqoqa amakhambi ebusika?
Izithako:
- fresh noma imifino - 1 kg;
- usawoti - 250 g.
Ukulungiselela
I-greenery yahlanza, yachotshozwa futhi yahlanganiswa nosawoti, yelulela kahle izandla zayo. Khona-ke siyifinyelela emigodini ehlanzekile futhi siyishiye ijusi cishe izinsuku ezimbili. Ngemuva kokuba imifino ihlezi, engeza okunye okuhlaza okwesibhakabhaka phezulu, ukumboza ngamabiloni amabhodlela kanye nemifino yesitolo nosawoti kunoma iyiphi indawo epholile phakathi nobusika. Ukugxila kasawoti okuphezulu akuvumeli ukuba izinyunyana zikhule ngendlela efanele. Ukwengeza imifino ekudleni, qiniseka ukuthi ukhumbule ukuthi ngempela usawoti, ngakho-ke awudingi ukasawoti isidlo ngokwawo.
Ukuvuna imifino ebusika emafutheni
Izithako:
- imifino emisha yedill.
Ukugcwalisa:
- amanzi - 300ml;
- uviniga 8% - 30 ml;
- usawoti - 50 g;
- amafutha yemifino - 50 ml.
Ukulungiselela
Amanzi athulule epanini, engeza uviniga, usawoti, agqoke ipuleti bese uletha ngamathumba. Bese ususe i-brine emlilweni bese uyipholisa. I-dill ehlutshiwe futhi eqoshiwe ihlezi ezimbizeni ezincane, uthele ama-marinade, unike kancane kancane bese uthele amafutha. Thina sivale amathini ngamathrononi futhi siwagcine wonke ubusika.