Imifino eluhlaza ivame ukulahlekelwa umbala wayo okhanyayo we-emerald ngesikhathi sokupheka. Ukuvimbela lokhu ukuthi kungenzeki, udinga ukuwavala kahle. Ngemuva kwalokho i-broccoli, isilimo esinengono emnandi edliwayo, uphizi, ubhontshisi oluhlaza nokunye kuzoba muhle kupuleti njengaphambi kokupheka.
Imithetho yemifino ye-blanching:
1. Geza kahle imifino bese ususa noma iziphi izisihla - zizobonakala ikakhulukazi kokuluhlaza okukhanyayo.
2. Ukupheka, thatha amanzi amaningi - izikhathi eziyisithupha ngaphezulu ngevolumu kunemifino uqobo.
3. Usawoti amanzi kahle ngaphambi kokupheka, kufanele abile kahle. Ngemuva kokufaka imifino emanzini, ithumba akufanele liphazanyiswe.
4. Ungayimbozi imbiza ngesikhathi sokupheka: kunenkolelo yokuthi uma i-enzyme ephula i-chlorophyll ingaphumi ne-steam, ngeke ikwazi ukufeza umbala oluhlaza.
5. Pheka imifino isikhashana, imizuzu embalwa. Ngale ndlela, izakhamzimba ezincane zizongena emanzini, futhi umbala uzohlala ugcwele. Imifino kufanele ithambe, kepha inyakaze kancane.
6. Ngemuva kokupheka imifino kufanele ifakwe endishini yamanzi e-ice ukumisa ukupheka ngokushesha.
7. Ungawugcina umbala wemifino ngokuwushisisa, noma kunjalo, umbala usazoba mnyama.
8. Uma upheka imifino efriziwe, umthamo wamanzi kufanele ukhuliswe, ngoba izinga lokushisa lemifino lizopholisa kakhulu amanzi, futhi kufanele abilise ngaso sonke isikhathi.
Uma kukhulunywa ngemifino enamaqabunga njengesipinashi noma amakhambi, awudingi ukuyibilisa, kepha i-blanching izosiza ukubanika umbala ocebile nokunambitheka.
Isikhathi se-Blanching:
i-rosemary - imizuzwana engama-40
fennel nedill - imizuzwana engu-15
ama-chives - bamba imizuzu emibili ngaphansi kwamanzi ashisayo
iparsley - imizuzwana engu-15
i-mint - imizuzwana engu-15
i-thyme - imizuzwana engama-40.