I-autumn yisikhathi sokuqoqa impande ye-ginger. Ekuphekeni, kokubili imifino emisha yezimpande kanye neyomisiwe futhi echotshoziwe ibe yimpushana isetshenziswa, lapho, maye, izindawo zokuphulukisa ezincane zigcinwa.
Indlela yokukhetha nokugcina i-ginger
Ukuze uthole impande ye-ginger enhle, yihlole. I-rhizome kufanele ibe bushelelezi, i-grey-beige, ngaphandle kokukhula ngokweqile namabala.
Uma ijinja ishwabene, isindala; uma inamehlo (njengakwizambane), khona-ke kungenzeka ukuthi ine-sinewy futhi iqinile.
Khumbula ukuthi izinto ezizuzisa kakhulu zitholakala ngaphansi kwesikhumba sempande, ngakho-ke sebenzisa ummese okhethekile ukuwuhlanza, ozokhipha ungqimba olungaphezulu kancane ngangokunokwenzeka. Ibizwa ngokuthi "ummese wokuxebula i-ginger", ubude be-blade yayo buyi-4 centimeters kuphela.
Abantu abaningi babeka i-ginger ngokuzenzakalelayo engxenyeni yemifino esiqandisini. akufanele wenze lokhu. Gcina i-ginger entsha ngaphandle kwefriji noma izolahlekelwa ukunambitheka kwayo. Kungcono - endaweni emnyama, hhayi enomswakama kakhulu.
Yini ongayipheka nge-ginger?
I-Ginger iyimifino yokulahlekelwa isisindo ngokuyisimangaliso. Ngosizo lwetiye le-ginger, ungakwazi ukususa kalula amakhilogremu engeziwe, azomane "ashise". Futhi ungenza i-ginger cocoa kusuka ku-ginger, ikakhulukazi lesi siphuzo sizoba mnandi kubantwana abavele bakhonze i-cocoa.
Kutholakala isobho lejinja elifudumele nelimnandi. Amasaladi, ujamu, amakhekhe (ama-crumbles, ama-muffin, ama-pie) alungiswa kusuka ku-ginger.
Futhi, yiqiniso, cishe umhlaba wonke uyazi amakhukhi we-gingerbread - iphunga elimnandi ngokungavamile.