Dill yana daya daga cikin kayan da aka fi amfani da ita a cikin dafa abinci. Green dauke da asalinta a Asiya (a wasu kafofin - Tsakiya da Kudu-Yamma). A can ne aka samo dill mai cike daji kuma ya dace da cin abinci.
Yau, dill yana yadu kuma ana amfani dashi a kusan dukkanin sassan duniya inda akwai damar samun hasken rana. Saboda kullun da yake da shi, dill yana da kyau a hada da yin jita-jita daga kowane nama, kifi, kaji. Sauke da salads kuma sun zama mafi tastier da wadata idan ka kara waɗannan ganye a gare su.
Ana amfani dill a lokacin amfani da salting kayan lambu don hunturu. Yana da matukar muhimmanci cewa zaka iya samun amfani da kayan lambu biyu, da kuma dill din dried, har ma da tsaba. Dill wani ɓangare na irin wannan yanayi na kowa kamar adjika da hops-suneli. Ganye yana dauke da adadin abubuwan gina jiki, micro da macro abubuwa, bitamin da kuma man da suka dace.
Shin kaddarorin masu amfani sun ɓace?
Bari mu zauna cikin cikakken bayani game da bushewa. An tabbatar da shi kimiyya cewa idan aka kwatanta da daskarewa, ruwan sanyi mai kyau ya ƙunshi karin bitamin da abubuwa masu alama, kamar:
- alli;
- ƙarfe;
- phosphorus;
- magnesium;
- Alamar beta;
- bitamin E, C.
Wanne iri ne mafi dacewa?
Duk maki na dill sun dace da bushewa, amma ya fi dacewa ka zaɓa tare da mafi yawan abun ciki mai mahimmanci, kamar:
- Mai shiga.
- Richelieu.
- Wannan mummunan abu
- Grenadier
- Redut.
- Frost.
- Kutuzov.
Wadannan iri na shekaru da yawa suna ci gaba da ciyayi.
Yaushe kuma yadda za a tattara ganye?
Zai fi kyau a bushe ƙananan yara kafin bayyanuwar umbrellas akan shi. Irin wannan dill din bai yi hasara ba. Mafi kyawun lokacin tattara shine farkon lokacin rani. Lokacin tattarawa, za a ba da fifiko ga nauyin haɓaka da ƙwayoyi na roba na dill a cikin kore tare da ƙanshi. Bayan tattara rassan, ya kamata ku binciki gaban kwari da kwari, ku cire rassan yellowed da katako. Bushewa na umbrellas da dill tsaba kuma an yarda dashi don dashi.
Idan za ta yiwu, kada ka wanke ganye kafin bushewa. Idan gwanan da aka saya, lallai ya kamata a wanke shi da ruwa mai sanyi, sa'annan ya bushe dill tare da tawul ko takalma na takarda don hana juyawa.
Yaya za a yi shuka shuka?
Dill dried cikakke ko crushed. An bada shawara don bushe rassan gaba daya, sa'an nan kuma a cikin jihar da aka bushe don raba rassan ganye daga tushe. Idan ya cancanta, zaka iya kara ƙara yatsunsu. Tare da wannan hanyar bushewa, yawancin kayan mai mai muhimmanci da abubuwa masu alama suna kiyaye su.
A cikin sararin sama
Akwai hanyoyi guda biyu na bushewa na yanayin: a tsaye da a kwance.
- Ga alama mafi dace da bushewa dukan dill. Don yin wannan, an samo sprigs na furen a cikin tarin nau'i na 5-7, a hankali a cire a kan zane (yana da muhimmanci kada a lalata karar) kuma ana dakatar da nesa daga 7-10 cm daga juna. Gilashin da za a bushe ya kamata ya kasance mai kyau kuma ba zai yiwu ba don haskakawa zuwa hasken rana. Jirgin kwalliya mai kyau ko gilashi.
- A lokacin yin bushewa Dill an dage farawa tare da murfin bakin ciki akan farfajiya inda babu hasken rana. A nan yana da muhimmanci don kula da ganye, juyawa ko motsawa kamar yadda ya kamata don hana haɓaka ko juyawa. Irin wannan bushewa yana ɗaukar kwanaki 2-3. Kuna buƙatar saka idanu akai-akai, kamar yadda a lokacin da ya bushe dill ya rasa yawancin kayan da ya dace da kuma bitamin.
A cikin na'urar lantarki
Dill sa fitar da wani bakin ciki Layer a kan grill kuma zabi zafin jiki na digiri 40. Idan akwai yanayin "ciyawa" a cikin na'urar bushewa, to, bushewa ya zama mawuyaci da sauki. A matsakaici, wannan tsari yana ɗaukar 2-3 hours.
A cikin tanda
Ba kowa da kowa yana da na'urar lantarki, saboda haka ana bushewa a cikin tanda yana dauke da hanya mafi dacewa.
- Dill sanya wani bakin ciki Layer a kan yin burodi sheet. Yana da mahimmanci kada ku bari launin ganye ya hadu da karfe, wannan zai iya haifar da yellowing da dill da asarar micronutrients.
- Dill ya bushe a zafin jiki na digiri 30 don so, to, yana da muhimmanci don ƙara yawan zafin jiki zuwa digiri 50.
- Dole tanderun ya zama ajar a lokacin dukan lokacin bushewa don ƙirƙirar ƙarin wurare na iska.
Yawancin lokaci bushewa a cikin tanda yana ɗaukar kimanin awa 3.
Kowace minti 30-60 za ku buƙatar cire takardar burodi da kuma duba launin ganye, idan ya cancanta, kunna ko haɗuwa don haka tsarin yin bushewa ya fito daidai.
A cikin injin lantarki
- Dill sa fitar da wani bakin ciki Layer a kan wani takarda ko farantin karfe, da saman an rufe tare da adiko na goge baki.
- Ganye sa a cikin injin na lantarki don mintina 3 a matsakaicin iko.
- Bayan wannan lokaci, an cire dill, an cire takarda, an bincika, gauraye idan ya cancanta, ko kuma a juya kuma a mayar da shi zuwa microwave na tsawon minti 3.
A cikin firiji
Wannan shine hanya mafi bushewa.
- Dill yada tare da bakin ciki Layer a kan farantin karfe ko kwanon rufi da kuma rufe tare da adiko na goge baki a saman.
- Don makonni 2-3, an sanya ganye a cikin firiji a kan shiryayye ko a cikin dakin da zafin jiki mai kyau.
- Lokaci-lokaci yana da muhimmanci don dubawa, kunna ganye kuma canza adiko. A wannan lokaci, duk ruwan ya fito kuma an datse dill a kansa.
Yaya za a shirya shi domin hunturu don haka ya tsaya kore?
Idan ba'a dace ba, ganye zai iya juya launin rawaya. A wannan yanayin, ba wai bayyanar greenery ba ne kawai, amma yawancin bitamin, abubuwan gina jiki da mai mahimmanci sun rasa. Babban dalilin raunin yellowing - overdrying.
Mafi yawa Yana da mahimmanci a lura da dukkan matakai na bushewa, sau da yawa juyawa da motsa fuska., lura da yanayin yanayin zafin jiki. Lokacin da ake bushewa a cikin firiji da a cikin microwave ya zama dole don rufe dill a yayin dukan tsari.
A ina za a adana yadda ya kamata?
Bincika shirye-shiryen kayan lambu na busassun ƙwayoyi ne mai sauƙi: za'a zubar da dill din da kyau a tsakanin yatsunsu, ba tare da juya cikin turɓaya ba. Idan dill ya karya, crumples, amma ba ya laƙa, bushewa ya kamata a ci gaba.
An bada shawara a ci gaba da cire ganye a cikin gilashin gilashi duhu tare da murfi mai tsabta a cikin sanyi, dakin duhu. Har ila yau, ya dace da jaka da kaya tare da zippers, jakunkuna, jaka lilin. Wajibi ne don guje wa danshi da hasken rana kai tsaye akan ganye mai bushe. Wannan zai bada dogon lokaci don adana bitamin, micro da macro abubuwa, da ƙanshi na greenery.
Wace irin abincin zan iya ƙarawa?
Ana amfani da Dill ba kawai a dafa abinci ba, har ma a matsayin likita mai zaman kanta., wanda za'a iya amfani dasu a kusan yawan marasa iyaka. Dill ne mai kyau maganin antiseptic da anti-inflammatory wakili. Daga dried dried broths an shirya, taimakawa wajen rage saukar karfin jini, normalize zuciya zuciya, tsabtace tasoshin.
Dill kuma yana taimaka wajen rage yaduwar jini da kuma sauƙi tafarkin ciwon sukari. Ana bayar da shawarar an sanya ganye a kan dukkanin kayan lambu, ciki har da salads, shi yana da tasirin rinjayar gastrointestinal tract kuma inganta ci. Har ila yau, kore yana da tasiri mai mahimmanci, an bada shawarar yin amfani dashi idan yanayin rashin barci da yanayin yanayi.
Saboda dandano, dill ba za a iya kwatanta da kowane ganye ba: Basil, faski, cilantro. Dukansu suna da kyau a hanyar su, amma ba tare da dill dandano kowane tasa ya zama ƙasa mai haske da cikakken.
Zaɓin tsakanin launin da aka saya a kasuwa, kuma yayi girma a kansu, yana da kyau don ba da zaɓi ga zaɓi na biyu. Ƙari haka Yanzu dill za a iya girma har ma a gida. A cikin ɗakin don wannan dalili, ana amfani da kwalaye na musamman da pallets da tukwane.
A cikin ɗakunan ajiya na musamman zaka iya samun yawancin addittu daban-daban, godiya ga abin da zai zama sauƙin inganta wadannan ganye. Har ila yau, ba ya da yawa sarari. Kuna iya sanya shi a kan windowsill. Wannan wata babbar hanya ce wajen sayen kayan furanni a kasuwa.
