Kamar sauran tsire-tsire, parsnip an dade yana da sanannun sanannen amfani da magunguna. Wannan ya haifar da hanyoyi masu yawa na shiri. Maganin Parsnip zai kasance da sha'awa sosai ga mutanen da ke fama da cututtukan cututtuka na zuciya, da jini da gabobin jiki na tsarin narkewa. Bugu da ƙari, ƙayyadadden tsire-tsire suna aiki ne a matsayin mai tsaka-tsaki kuma shine mai taimakawa na farko don colic, kuma wasu mutane sukan yi amfani da ita har ma don hana bald.
Irin wannan aikace-aikace na parsnip ya haifar da buƙata don tanadin ajiya a cikin hunturu, saboda haka hanyoyi na girbi wannan mu'ujjiza za mu tattauna a baya.
Farsi mai dadi
A cikin duniyar yau akwai adadi masu yawa don adana kayan lambu, 'ya'yan itatuwa ko berries, amma mafi tsufa kuma mafi tabbatarwa shine bushewa. Ko da kakanninmu suna shirye-shiryen hunturu ta wannan hanya, don haka lokacin da aka amsa tambayar: "Yaya za'a shirya parsnip don hunturu?" ya fara da shi.
Bayan kirka yawan adadin amfanin gona a cikin fall, an wanke su sosai a karkashin ruwan sanyi mai sanyi (ko da ƙananan yashi yashi ya kamata a cire), a yanka a kananan kabilu (nau'in millimeters lokacin farin ciki) kuma an shimfiɗa shi a cikin takarda daya don bushewa. Akwai hanyoyi da yawa na bushewa. Wasu uwayen gida sun fi so su bushe parsnip a cikin tanda, wasu sun bar shi a kan wani sutura mai haske, yayin da wasu suka sanya tikitin a cikin gidan katako na bangon na tsawon lokaci na bushewa.
Idan ka yanke shawara don yin bushewa a cikin tanda ko microwave, to, tabbatar da saka idanu da zazzabi (kada ya kasance mai girma), saboda ƙungiyoyi zasu iya ƙonewa kawai. Ƙofar tanda mafi kyaun hagu, yana motsa tushen. Ba lallai ba ne don kawo wannan tsari har zuwa karshen, saboda parsnip dan kadan ya iya "tafiya" daidai a zafin jiki.
Hanyar bushewa shuka ba tare da tanda ba zai dauki tsawon lokaci amma ingancin samfurin na ƙarshe zai iya zama mafi girma. Saboda haka, barin parsnips zuwa bushe a rana, za ku sami karin lokaci don sarrafa tsarin.
Bayan da shuka yana da siffar da ake bukata, za'a iya mayar da shi a cikin tanda kuma yana da zafi sosai, kuma bayan da ya kwantar da hankali, zai zama wajibi ne a ninka blank a cikin akwati mai gilashi mai tsabta kuma a saka shi a cikin karamin hukuma.
Yana da muhimmanci! Don hana asu na abinci daga farawa a cikin amfanin gona mai tushe, ya fi kyau a rufe gwangwani tare da kayan lullufi na kayan ado: karfe ko filastik.
Idan ba zato ba tsammani za ku fara shakka a matsayin parsnip dried, a tsakiyar hunturu za ku iya fitar da shi daga cikin gwangwani kuma ya bushe shi a cikin tanda mai dafafi (minti 10 zai isa). Don haka zaka iya kawar da ba kawai dampness da mold, amma kuma don halakar da karin kwari.
Kwancen ajiyar ajiya na tsire-tsire ba zai wuce shekara guda ba, tun da yake lokaci ya yi, parsnips rasa asalinsu na warkaswa (kayan lambu mai tushe sun haɗa da bitamin, ma'adinai na ma'adinai, sugars da saukin carbohydrates mai sauƙi).
Parsnip Frost
Kwanan nan, hanya mafi sauki da mafi kyawun hanyoyin girbi na hunturu (ciki har da parsnip) ya zama daskarewa. Da farko kallo, babu wani abu mai wuya a cikin wannan tsari, duk da haka, kowane al'adu yana da nasa hanyoyi.
Alal misali, kafin ci gaba zuwa parsnips mai daskarewa, dole ne a wanke sosai, ya kuma bushe sosai. Bayan haka, an yanke 'ya'yan itace a kananan cubes, girman girmansa ya dogara ne akan yadda kuke shirin amfani da shuka. Idan a cikin makomar gaba za a sanya daga gare ta, to, ya fi kyau cewa cubes sun kasance 1-1.5 cm * 1-1.5 cm ko an yanka parsnip cikin tube 0.5-1 cm lokacin farin ciki.
A cikin yanayin lokacin da parsnip daskarewa ya juya cikin tsarki, ya kamata a daskare shi da castors ko manyan guda. Idan ana so, zaku iya gwaji tare da yankan tushen.
An shirya parsnips sliced a cikin jaka a cikin daskarewa kuma an kulle su, bayan sake watsar da iska mai iska daga can.
Yana da muhimmanci! Ya kamata a rarraba kowane ɓangaren a cikin kunshin tare da iyakar nau'i biyu, in ba haka ba zai zama da wuyar cimma cikakkiyar daskarewa ba.
Za a iya amfani da kayan lambu da aka daskare a rana mai zuwa, da karbar adadin cubes daga jaka.
Ana amfani da parsnips da aka daskare don yin soups ko dankali mai dankali, da kuma samar da filaye mafi kyau ko a matsayin kayan salads.
Parsnip Pickle
Idan kun kasance mafi saba da rikici tare da adana, to, za mu bayar da shawarar ku tsintsa parsnips. Don kammala wannan aiki na kilogram na kayan lambu mai tushe, zaka buƙaci gishiri 250 da gishiri da man fetur ba tare da wari mai ban sha'awa ba. Na farko, wanke da kuma wanke tushen sosai kuma bari ya bushe gaba daya.
Kusa, a yanka shi a kananan ƙananan ko tube (kamar yadda a baya), haɗuwa da gishiri kuma yada a kan kwalba haifuwa. A saman yanke sa wani zane da kuma zuba mai sabõda haka, yana rufe abubuwan da ke cikin akwati 10-15 mm. Yanzu ya rage kawai don rufe bankuna da sanya shi cikin wuri mai duhu.
Miya miya
Wadannan uwayen gida da suka fi son parsnip soups ya kamata su yi amfani da hanyar girbi tsire-tsire a matsayin rigakafi na farko. A wannan yanayin, ban da kayan lambu da aka fi so, kuna buƙatar faski, dill da celery, wanda aka wanke sosai, ya bushe, ya bushe kuma a yanka shi cikin rabi, tsawon mita 4-6. Kwangwani 600 na gishiri a kowace kg na kore.
Karas (ana amfani da shi har sau da yawa), seleri da parsnips ya kamata a grated, kara gishiri, haxa da kyau kuma sa a cikin kwalba pasteurized, da rufe da abinda ke ciki tare da cokali. Sa'an nan kowane gilashi an rufe shi da takarda takarda da adana a cikin firiji.
Shin kuna sani? Halin halayyar wariyar tsire-tsire shi ne sakamakon kasancewarsa a cikin abun da ke ciki na octylbutyl ester na butyric acid.
Parsnip Sauce
Mafi yawancin lokuta, uwayen gida suna amfani da daya daga cikin hanyoyin da aka adana na adana parsnips, duk da haka, yana yiwuwa a shirya shuka don hunturu, ta hanyar yin sauya daga ciki. Don 500 g na kayan lambu mai tushe, zaka buƙatar 200 g na ruwan tumatir ko manna, 50 ml na man sunflower (zaka iya amfani da man zaitun), 100 ml na vinegar da teaspoons 2 na gishiri. Wasu kayan yaji kuma ya kamata a shirya - wasu 'ya'yan itace da carnations.
Don fara, ana wanke parsnip a karkashin ruwa mai gudu, sannan a sanya shi a cikin ruwan zãfin kuma ya dafa a kan matsanancin zafi har sai ya zama taushi. Da zarar kayan lambu sun kai yanayin da ake so, an cire shi kuma an zana shi tare da wani bakanci (zaka iya amfani da sieve, amma a wannan yanayin tsari zai dauki lokaci mai yawa daga gare ku). Bayan haka, an zubar da masarar sakamakon a cikin kwanon rufi, ƙara dukkan sauran sinadaran da suka rage kuma bar wuta a cikin rabin sa'a, yana motsawa lokaci-lokaci, saboda haka ba ya ƙonewa.
Bayan wannan lokaci, an harba parsnips har sai da santsi, kuma an kawo sauya a kan gurasar da ba a kwashe ba, ta haɗa su. Kafin yin hidima, yana da kyau a ƙara ƙaramin man sunflower, kirim mai tsami ko broth.
Shin kuna sani? A zamanin d ¯ a, an yi amfani da parsnip a matsayin daya daga cikin mahimmanci don farawa da jima'i, ci gaba da ci, a matsayin analgesic ga hanta, koda da kuma cikin ciki, da kuma yaki da hallucinations.
Duk wani hanyoyin da za a samar da shi na sama zai samar maka da isasshen bitamin a cikin hunturu, saboda irin wannan fasinja mai amfani zai kasance a kusa.
