Ukugcina kanjani ukudla ukuze kungonakali isikhathi eside

Sihlanganise umhlahlandlela ophelele wokugcina: yini okufanele uyigcine esiqandisini nokuthi kuliphi ishalofu, nokuthi yini egcinwa kangcono ekamelweni lokushisa.

Esiqandisini

Amashalofu aphezulu

Le yindawo ka inyama ebandayo и izinyoni emaphaketheni esitolo. Uma uzithenga ngesisindo, zifake ngqo esikhwameni sepulasitiki endishini noma esitsheni sepulasitiki ukuze kungavuzi igazi noma ijusi emathonsini.

Impilo: Izinsuku ze-2.

Gcina eshalofini elifanayo izinhlanzi ezibandayo… Izidingo lapha ziyefana nezenkukhu nenyama: kungaba ephaketheni lasesitolo noma esitsheni.

Impilo: Usuku lwe-1.

Ishalofu eliphakathi

Le indawo enhle ushizi onzimaifakwe esikhwameni sephepha kanye nesitsha sepulasitiki.

Impilo: Izinyanga eziyi-1.

Nakhu begcina ukhilimu omuncu ephaketheni elivuliwe, ubisi (ngaphandle kokugcina isikhathi eside) esitsheni esingenalutho.

Impilo: Izinsuku ze-3.

I-curd gcina esitsheni sengilazi esinesivalo, kefir – ezitsheni ezingenalutho.

Impilo: Izinsuku ze-7.

amaqanda kungcono futhi ukuyibeka emnyango, kodwa eshalofini eliphakathi. Yibeke ngqo ephaketheni lesitolo futhi ungalokothi uyigeze ngaphambi kokuyibeka esiqandisini.

Impilo: Amaviki ama-2 kusukela ngedethi ekhonjwe ephaketheni.

Amasaladi alungile gcina ngokushesha upakishwe ezitsheni zepulasitiki.

Impilo: kufika emahoreni angama-12.

Ishalofu eliphansi

Isongwe ngefilimu yokudla Upelepele waseBulgaria, umbala и Iklabishi elimhlophe uzizwe ungcono lapha.

Impilo: Iviki elingu-1.

Amakhekhe, amakhekhe nge ukhilimu kungcono futhi ukuyibeka lapha, embozwe ngesivalo esingangenisi umoya.

Impilo: kufika emahoreni angu-6, ne-butter cream - kufika emahoreni angu-36.

Ibhokisi

isithombo esitsheni, ama-apula и zucchini qhubeka ungapakishile ekhabetheni elingezansi. Akufanelekile ukuwageza kuqala.

Impilo: Iviki elingu-2.

Izaqathe izohlala isikhathi eside lapha uma ipakishwe esikhwameni.

Impilo: Izinyanga eziyi-1.

Kubalulekile! Ungagcini ukudla okonakalayo emnyango wesiqandisi. Lena indawo efudumele kakhulu, ngaphezu kwalokho, izinga lokushisa lihlala lishintsha (uma uvula isiqandisi).

Ekamelweni lokushisa

Ubhanana. Esiqandisini, asheshe abe mnyama futhi aqale ukubola. Ukumisa le nqubo, hlukanisa izithelo, faka umsila ngamunye ngefilimu yokudla noma i-foil. Isitoreji singenzeka isonto lonke.

amazambane kufanele ifakwe ebhokisini lezinkuni noma kubhasikidi futhi ibekwe endaweni eyomile, emnyama. Ukuze uvimbele amahlumela ukuthi angaveli, engeza ama-apula ambalwa esitsheni.

imifino faka emanzini njengezimbali. Uma amaqabunga ebunile, nquma kahle bese uqhwanda ngamanzi emathreyini e-ice cube. Khona-ke ama-cubes angasetshenziswa njengesinongo sezitsha ezishisayo.

Izaqathi nama-beet, ifakwe ezikhwameni zikaseyili, ngeke yonakale isikhathi eside endaweni eyomile emnyama.

Ikhabe (lonke) igcinwe ekamelweni lokushisa kuze kube yizinyanga ezimbili. Kodwa ijikijolo elisikiwe kufanele ligoqwe ngefilimu yokudla bese lifakwa esiqandisini. Impilo yeshelufu izoncishiswa ibe yizinsuku ezimbili.

utamatisi uhlale kahle ekamelweni elipholile. Wapakishe esitsheni esingena umoya.

Garlic no-anyanisi kufanele ifakwe enethini futhi ilengiswe endaweni eyomile. Isikhathi seshelufu cishe yizinyanga ezimbili.

chocolateekamelweni lokushisa ephaketheni elivaliwe lizolala ngaphandle kokulahlekelwa izinga cishe izinyanga eziyisithupha.

Ikhofiephaketheni ligcinwa kuze kube unyaka, ephaketheni elingavuliwe - amasonto amabili. Kubalulekile ukuthi indawo ibe mnyama futhi yomile.

Itiye ayiwohloki kuze kube yiminyaka emithathu, into eyinhloko ukuthi ukupakishwa akunamoya.