Ukuqandisa okulungile kokudla ebusika

Omama abaningi basekhaya balungiselela imifino nezithelo ebusika ehlobo nasekwindla, kodwa ujamu, ukhukhamba kanye ne-zucchini caviar akuyona ukuphela kwendlela yokunakekela isivuno. Ukudla okubandayo kuyindlela enhle yokugcina amavithamini emifinini nasezithelweni, futhi njengoba kungadingeki ukuthi uthosiwe, ubiliswe noma ubhakwe, ungcolise ngamakani nezembozo, isikhathi esiningi sigcinwa. Kepha okubaluleke kakhulu, ukuthi ebusika uzokwazi ukujabulela izithelo ezintsha namajikijolo, upheke izitsha ezimnandi kuzo futhi ukhumbule ngehlobo.

Ubuchwepheshe bokuqandisa ukudla

Ukuze ube yiqhwa, uzodinga kuphela ifriji, iziqukathi zepulasitiki noma izikhwama zepulasitiki eziwugqinsi. Imikhiqizo ozoyifriza kufanele ihlanzeke futhi yome, ngakho-ke kuqala ihlungwa, igezwe kahle ngebhulashi, isuse amaqabunga namathambo, bese ibekwa phezu kwendwangu emunca umswakama kahle, bese yomisa. Ungakwazi ukomisa imifino, izithelo namakhowe ngesomisi sezinwele-ngokwemvelo, ngomoya obandayo.

Izithelo zingaqandiswa ziphelele noma zibe yizicucu, zibekwe ezingxenyeni ezincane ezitsheni noma ezikhwameni, zivalwe ngokuqinile noma ziboshwe, bese zifakwa efrijini. Kuhle kakhulu ukusebenzisa izikhwama ezikhethekile zokuqandisa nge-zipper, lapho umoya ukhishwa khona ngaphambili, futhi kungcono ukufriza ama-purees namajusi ezitsheni zepulasitiki ezincane, okumele zisayinwe. Iqiniso liwukuthi imikhiqizo ngemuva kokuqandisa ibukeka ihlukile, futhi ungayidida.

Ukuqhwaza okujulile kokudla okusebenzayo, okuyisisekelo ukuthi imifino, izithelo noma inyama iqhwa ngokushesha kakhulu ekushiseni kuka -18 °C nangaphansi, ukuze imikhiqizo ingalahlekelwa izinto eziwusizo namavithamini, igcina ukunambitheka kwayo okumnandi nephunga. .

Indlela engcono kakhulu yokuqandisa amajikijolo ebusika

Amajikijolo ngokuvamile afriziwe ebhodini noma epuletini ngobuningi, bese ethelwa esitsheni, kungenjalo azophenduka iphalishi ngesikhathi senqubo yokuqandisa. Amanye amajikijolo, njengama-raspberries, ama-strawberry, amajikijolo kanye nama-strawberry, athambile kakhulu futhi abuthakathaka, ngokushesha amunca umswakama futhi ngemuva kokukhipha efrijini abe manzi kakhulu. Kulesi simo, omama bezindlu abanolwazi basebenzisa indlela ehlukile yokuqandisa amajikijolo - bawagaya ku-blender noshukela, bese bewadlulisela ezitsheni zokukhonza bese bewafaka efrijini. Ngama-1 kg amajikijolo, kwanele ukuthatha ingilazi kashukela. I-berry puree eqandisiwe ilungele ukwenza iyogathi nokubhaka, ingezwa okusanhlamvu, ushizi wekotishi no-ayisikhilimu.

Izici zezithelo ezibandayo ebusika

Akuvamile ukuthi noma ngubani aqandise izithelo, kepha zimnandi kakhulu futhi zibekezelela ngokuphelele amazinga okushisa aphansi, ikakhulukazi ama-quinces, ama-apula, ama-plums, amabhilikosi kanye namapheya. Izithelo ezithambile ezinosayizi omncane zifriziwe ziphelele noma zibe uhhafu, kususwa itshe, imbewu nesikhumba esiqinile kakhulu, nezithelo ezinkulu ziminyene. Kungcono ukuthatha izithelo ezingakavuthwa kancane, ngoba izithelo ezivuthiwe kakhulu futhi ezinamanzi zingaphuka ngesikhathi senqubo yokuqandisa. 

Ngaphambi kokuba kube yiqhwa, isithelo singafafazwa ngejusi kalamula ukuze kulondolozwe umbala. Uma ulungiselela izithelo ezintsha noma i-berry puree, yifake esikhunjeni seqhwa, bese ukhipha ama-cubes anemibala bese uwahlobisa ngezitsha neziphuzo. Ebusika, kunezelwa izingcezu zezithelo ezinephunga elimnandi kumasaladi, amaqebelengwane, i-cottage shizi, iphalishi kanye ne-pilaf, ama-compotes neziphuzo zezithelo kuphekwa kubo.

Izindlela zokuqandisa imifino ebusika

Izindaba ezinhle ukuthi yonke imifino ingaba yiqhwa, ngaphandle kwamazambane. Upelepele omnandi uvame ukuqotshwa noma ushiywe uphelele ukuze ugcwale ebusika. Ukuze wenze lokhu, i-pepper iqhwa ethreyini ngokwehlukana, bese ifakwa komunye nomunye, yakha ipiramidi enhle, ifakwe epulasitiki bese ifakwa esikhwameni. Izaqathe zivame ukugaywa kwi-grater futhi zifriziwe emasakeni anama-fixators - lokhu kulula ukuwosa, ngoba amalungiselelo anjalo agcina isikhathi ekhishini. Uma ulungisa ingxube yemifino, izaqathe zisikwa zibe izingcezu noma imibuthano, yize ukuma kwemifino kuncike ezitsheni ozozipheka, ngokwesibonelo, nge-pizza, utamatisi usikwa ube amasongo, kanye nezitishi - izingcezu . Imifino enamanzi (ukhukhamba, ama-radishes, imifino enamaqabunga) akufanele iqandiswe izingcezu nhlobo - njenge-puree kuphela. 

Izitshalo zamaqanda zifriziwe ziluhlaza noma zibhakwa kuqala kuhhavini, bese zifakwa kuplastiki. I-zucchini namathanga kunqunywa ama-cubes, i-broccoli ne-cauliflower ahlukaniswa abe ama-inflorescence. Utamatisi omncane ufriziwe uphelele, ubhoboza isikhumba ukuze ungaqhumi efrijini, futhi amakhulu anqunywe abe yizicucu. Ungasusa isikhumba kutamatisi, ushaye uginindela ku-blender bese uqandisa i-puree emasakeni amancane. Ama-peas aluhlaza afriziwe njengamajikijolo-ungqimba oluncane ebhodini, bese ethululelwa ezikhwameni. Abanye bancoma ukuqandisa imifino ebilisiwe kakade, ngakho-ke iba buthambile futhi ilingane kangcono ezitsheni.

Ukuqinisa amakhambi ebusika kuyindlela enhle yokuqinisa ukudla kwakho kwasebusika. Imifino iqandisiwe ngamaqabunga angenazo iziqu noma amaqoqo amaningi, lapho kulula khona ukukha amahlumela. I-Sorrel ivame ukucwiliswa okokuqala emanzini abilayo umzuzu, bese ifakwa emasakeni futhi iqandisiwe. Okumnandi kakhulu yiqhwa eliluhlaza, elilungiswa kusuka kumakhambi aqoshiwe namanzi, kuhle ukulifaka ku-okroshka ehlobo nase-kefir.

Ukwenza izingxube zemifino

Izingxube zemifino ezihlwabusayo kakhulu zithatha indawo yeqhwa elithengwe esitolo ngempumelelo. Ukuze uthole isobho, izaqathe, isilimo esidliwayo esinamagatsha anamanzi, izimpande ze-parsley, upelepele omnandi, uphizi oluhlaza noma ubhontshisi wezintambo, i-broccoli noma i-cauliflower ngokuvamile ixutshwa. Amasethi esitshulu semifino kanye ne-ratatouille afaka i-zucchini noma i-zucchini, izaqathe, utamatisi, isitshalo seqanda kanye nopelepele wensimbi, kanye nemifino ye-ratatouille isikwa ibe yizicucu ezinkulu. Engxube yemifino ye-saute faka ama-eggplants, utamatisi, izaqathe kanye nopelepele, ngokuvamile, ayikho imithetho eqinile yokwenza amasethi emifino, into ebaluleke kakhulu ukufriza ngezingxenye futhi uqiniseke ukuthi usayine izikhwama. 

Ungayifaka kanjani imifino ngaphambi kokuba iqandiswe

I-Blanching iwukucubungula okusheshayo kokudla ngesitimu noma ngamanzi abilayo, futhi le ndlela isetshenziswa ngaphambi kokuqandisa imifino ukuze kulondolozwe umbala wayo futhi ivikeleke ekungcoleni okungenzeka. Ngokuvamile, imifino inqunywa ibe yizicucu futhi ifakwe ku-colander, ebekwe epanini lamanzi abilayo. I-colander imbozwe ngesembozo futhi igcine imifino emlilweni imizuzu engu-1-4-kuye ngokuthi uhlobo lwemifino nobukhulu bayo. Okulandelayo, imifino ifakwe ngokushesha emanzini eqhwa, ipholile, yomisiwe futhi iqhwa. Imifino eqinile, enjengobhontshisi, amathanga, iklabishi, nezaqathi, ingacwiliswa kancane emanzini abilayo ukuze i-blanching. Enye, indlela elula yokwelapha ukushisa ukuthi imikhiqizo igcinwa ku-steamer imizuzu embalwa, bese ipholile.

Amakhaza aqandayo

Amakhowe ahlanzekile, amahle futhi aqinile ayagezwa, ahlanzwe ngotshani nothuli, omiswe kahle futhi aqandiswe efrijini ngokuphelele noma ngezicucu. Ungawagezi amakhowe isikhathi eside, ngoba amunca ngokushesha amanzi, aphenduke abe yiqhwa emakhazeni. Afriziwe, athelwe ungqimba olulinganayo ebhodini noma epuletini, ukuze amakhowe angathintani, bese ethelwa ezikhwameni. Abanye besifazane bawabilisa amakhowe kuqala, bashintshe amanzi kaningana, kepha imizuzu emihlanu yanele ukupheka - imvamisa le yindlela amakhowe alungiswa ngayo, enzelwe ukuqhubeka nokuthosa. Ngendlela, ungamisa futhi amakhowe athosiwe, okuvela kuwo wonke umswakama, kepha amakhowe afriziwe, abhakwe ngaphambili kuhhavini, amnandi kakhulu.

Ukuqandisa okulungile kwenyama nenhlanzi

Ngaphambi kokuqandisa inyama, akudingekile ukuyigeza - kwanele ukuyomisa bese uyisika zibe izingxenye bese uyipakisha emasakeni aqinile futhi avaliwe, lapho umoya uphuma khona ngaphambili, emva kwalokho izikhwama kufanele zibe kahle kakhulu. ivaliwe. Ezingeni lokushisa -20 ... -24 °C inyama ingagcinwa isikhathi eside kakhulu, kodwa izinga lokushisa akufanele liguquke, ngaphandle kwalokho imikhiqizo ingase iqale ukuwohloka.

Izinhlanzi nokudla kwasolwandle kungafriziwa kuphela okusha, futhi kuphelele noma kube yizicucu - indaba yokunambitha. Into esemqoka ukuyipakisha kahle ephepheni, ku-foil noma ku-cellophane, bese ususa amakhanda ama-shrimp. Ukuqinisa izinhlanzi eqhweni kuvame ukuholela ekutheni iba manzi, futhi kubukeka sengathi inhlanzi isiwohlokile, ngakho-ke le ndlela eyentandokazi.

Ukugcinwa kokudla ngemuva kokubanda

Ngemuva kweqhwa, kuzodingeka uhlale ulondoloza izinga lokushisa eliphansi efrijini, ngoba akunconywa ukuphinda umise imikhiqizo encibilikisiwe - lokhu kuzolimaza ukunambitheka nokubukeka kwayo, kanye nokunciphisa inani lamavithamini. Ngakho-ke, qiniseka ukuthi isiqandisi asicimi, futhi imikhiqizo ayincibiliki. Khumbula ukuthi izinga lokushisa elijwayelekile lokuqandisa ukudla lisuka ku-12 kuye ku-18 °C. Ngendlela, izinhlanzi ezomile zigcinwa isikhathi eside kunamafutha, isibonelo, i-pike ingalala efrijini izinyanga eziyisithupha, igcina ukunambitheka kwayo kanye nezakhiwo eziwusizo.

Ukuqandisa ukudla osekulungile kanye nemikhiqizo eseyiqediwe

Ungakwazi ukufriza noma yimiphi imikhiqizo esele eqediwe-upelepele ogcwaliswe kancane, i-pizza, ama-meatballs, ama-cutlets, amaroli eklabishi-vele upakishe izitsha ezitsheni, futhi uzivumele zilinde efrijini. Kodwa i-cottage shizi akufanele iqhwa, izoba namanzi futhi ingabi nalutho. Amasobho, ama-broth, amakhekhe oshizi, ama-casseroles, i-pasta, irayisi, inhlama, amantongomane, amakhekhe kanye neziphuzo zigcinwe ngokuphelele efrijini. 

Imifino efriziwe nebhotela

Lesi yisiphuzo esihle sanoma yisiphi isidlo, ikakhulukazi ebusika, lapho imifino ibiza kakhulu. Sika u-anyanisi oluhlaza, i-dill, iparsley, i-coriander, isilimo esidliwayo esinamagatsha anamanzi kanye nanoma yimaphi amakhambi, uwahlanganise nebhotela elithambile bese uwuhlikihla kahle. Faka isisindo esivelayo kumaseli ngoshokoledi bese uwafaka efrijini. Lapho izibalo zikawoyela oluhlaza zifriziwe, zifake esikhwameni esehlukile - manje awunakukhathazeka ukuthi zizonamathela ndawonye. Imifino efriziwe nebhotela ingangezwa ku-pasta, i-buckwheat, ilayisi, amazambane abilisiwe namasosi, bhaka inyama nenhlanzi ngayo. Kuvela ukuthi kumnandi kakhulu!

I-Puree eqandisiwe esheshayo eqandisiwe

Ukunamathisela utamatisi okwenziwe ekhaya kuhlala kunambitheka kunokuthenga esitolo, kepha ungayigcina kanjani ihlanzekile isikhathi eside? Kukhona iresiphi elula kakhulu engeke idinge isikhathi esiningi kuwe. Sika utamatisi ube yizicucu eziningana kuye ngosayizi, uwubeke ethreyini ejulile yokubhaka bese ubhaka amahora angu-1.5 kuhhavini cishe ngo-160 ° C. Utamatisi kufanele ulahlekelwe umswakama omncane futhi kancane podvyalitsya kuya puree kwavela mkhulu. Thela utamatisi opholile ku-silicone muffin noma ku-ice molds bese uqandisa, bese ususa i-puree efriziwe kwisikhunta bese uyigcina esikhwameni esehlukile, uyikhiphe njengoba kudingeka.  

I-adjika efriziwe eyenziwe ekhaya

Le kuyindlela elula kakhulu yokuhlala unesinongo esiphundu ngaso sonke isikhathi. Xuba 1.5 kg utamatisi, 0.5 kg bell pepper, 1 pepper ashisayo kanye 100 g kagalikhi - yonke imifino kufanele pre-ehlutshiwe futhi wageza. Zisike ku-grinder yenyama noma i-blender, engeza i-tbsp engu-1 uviniga kanye nengcosana kasawoti. Friza i-adzhika ekubunjweni kweqhwa, bese uyigcina esikhwameni esihlukile noma esitsheni.

Akusizi ngalutho ukuthi isiqandisi saqanjwa-omama bezindlu bangonga isikhathi futhi basisebenzise ekuxhumaneni nomndeni. Yini engabaluleka ngaphezu kwalokho?