Menene amfani da kabeji savoy

Yawancin masu yawon bude ido da suka kasance a kasashen waje (a Turai, Amurka, Kanada) sun lura cewa kabeji a gidajen abinci da gidaje na gida (a cikin nau'i-nau'i masu yawa, salads da kuma kayan dafa) yana da sauƙi, ya fi dacewa kuma ya fi namu. Dalilin nan ba fasaha ba ne na masu dafa, amma gaskiyar cewa sun fi son kabeji Savoy a nan. Abin takaici, kabeji na Savoy ba ta da kyau sosai a nan, kodayake amfaninta suna da girma da ya cancanci suna "sarauniya kayan lambu".

Shin kuna sani? Irin nau'in kabeji, wanda aka fara cinyewa a cikin ƙananan Duchy of Savoy a karni na 17, aka kira "Savoy". A Italiya, ana kiran wannan kabeji Milanese, Lombardian (Savoy ya shiga Lombardy). Czechs da Poles kira shi Faransanci (a karni na 19. Savoie ya zama ɓangare na Faransanci). Sarki Louis XIV Faransa ta ƙaunarta ƙwarai, har ma ya ba da kyauta mai kyau tare da makamai (uku cabbages na kabeji tare da gilashin ketare biyu) zuwa ga lambun sarauta. A kowace shekara a birnin Udine, 'yan Italiya sun yi bikin "Sagra" ranar hutu - don girmama kabeji Savoy, inda za ku iya dandana yawancin jita-jita daga gare ta.

Abubuwan:

Abin da ke amfani da kabeji Savoy ga jikin mutum
Yadda za a zabi kabeji savoy lokacin sayen
Ta yaya mafi kyau don adana savoy kabeji
Abin da za a dafa daga kabeji savoy
Contraindications zuwa amfani

Savoy kabeji: calories, bitamin da kuma ma'adanai

Ga wadanda ba su san abin da ake kama da kabeji Savoy ba, ya kamata a ce cewa a waje shi ne kama da 'yar'uwarsa - wanda ya saba da fari. Amma akwai bambance-bambance:

head ne sako-sako da, yana da wani sako-sako da tsari;
ganye suna da laushi, masu laushi da ƙazanta (ƙananan firaye ba su nan);
launi - mai arziki kore.

Ƙananan bambance-bambance sun danganta da nauyin bitamin da ma'adinai. Savoy kabeji ya ƙunshi karin sunadarai fiye da sauran nau'in (ta yawan adadin furotin da ya wuce farin kabeji sau biyu). A cikin ganye ganye suna:

bitamin (thiamine, ascorbic, folic, pantothenic acid, tocopherol, niacin, riboflavin, pyridoxine, methionine, phylloquinone, beta carotene);
ma'adanai (baƙin ƙarfe, alli, magnesium, zinc, potassium, sulfur, phosphorus, fluorine, iodine, jan karfe, boron, aluminum, manganese, cobalt, da dai sauransu);
pectin;
furotin;
cellulose, da dai sauransu.

Ya kamata a ce cewa kabeji Savoy tare da nauyin sinadarai na musamman, ƙananan calories (28.2 kcal) ya sa kayan lambu su zama abincin abincin abincin, mai amfani ga yara da tsofaffi, masu ciki da kuma lactating mata, ga wadanda suke son rasa nauyi.

Shin kuna sani? A Rasha, kabeji savoy ya bayyana a karni na 19. Dalilin da ake yi wa ƙananan shahararsa ana kiran shi a matsayin rashin dacewa ga ƙurewa (ko da yake wannan gaskiya ne kawai - zaka iya rinjaye wannan kabeji). Savoy kabeji unpretentious: yana da sanyi-resistant (ba daskarewa a -14 ° С), yana tsiro ne akan kasa tare da babban abun gishiri (daga karni na 17 a Holland aka yi amfani dashi don rashin lalata ƙasa).

Abin da ke amfani da kabeji Savoy ga jikin mutum

Abubuwan da suke amfani da su na kabeji savoy da kuma sauƙin sauƙin jiki ne saboda nauyinsa na musamman:

ba makawa a cikin jiyya na avitaminosis, ƙara rigakafi, don kula da kyau tonus (godiya ga wani daidaitacce bitamin hadaddun);
inganta motility daga cikin gastrointestinal fili, ya hana cutar tastrointestinal (saboda abun ciki na pectin da fiber);
yana daidaita yanayin jini, ya hana ci gaban cututtuka na zuciya (ya ƙunshi potassium da magnesium);
sake sake ma'adinai na jiki;
inhibits ci gaba da mummunar ciwon ƙwayoyin cuta, kuma ya ƙara ƙarfafa matasa (saboda maganin antioxidant na halitta, ascorbigen, sinigrin, da dai sauransu);
ya inganta tsarin mai juyayi;
yana da tasiri mai tasiri akan hangen nesa da matsa lamba intraocular;
inganta ci da kuma matakai na rayuwa;
yana kafa tsarin cholesterol, inganta metabolism kuma yana kawar da "mummunan" cholesterol (tartronic acid);
yana da tasiri akan tasirin jini;
wanke hanta na toxin (saboda manganese);
Yana ba da jiki tare da sauƙin shayarwa da kuma bitamin D (mahimmanci ga jikin yaron).

Da'awar abin da yafi amfani da kabeji Savoy, ya kamata a ambata shi ruwan 'ya'yan itace. Ana amfani da ruwan 'ya'yan kabeji ne a matsayin magani ga microbes kuma don magance kumburi (a cikin maganin ulcers, gastritis, colitis, da dai sauransu), a matsayin shiri na bitamin. Don stomatitis, cututtukan lokaci, da kuma ciwon makogwaro, daɗin buro da burodi na ruwan 'ya'yan itace da ruwa (1: 1). Yadda ya kamata ya kawar da ruwan 'ya'yan itace na wannan cututtukan kabeji yaudara (250 ml ruwan' ya'yan itace gauraye da 30 g na sukari).

Yana da muhimmanci! Kadai kawai wanda ke dauke da mannitol sugar barasa (wanda aka yi amfani dashi a matsayin mai zaki) shine Savoy. Wannan kayan yana da amfani sosai ga masu ciwon sukari.

Yadda za a zabi kabeji savoy lokacin sayen

Sayen kabeji savoy, ya kamata ku bi dokoki masu sauki:

cabbages kabeji na savoy kada ta kasance m - ya kamata su kasance kusa a hannun lokacin da guga man;
zabi madauran gyare-tsaren siffar daidai;
ganye dole ne su zama maras kyau (lalacewa, rot, da dai sauransu), zama koren kore (dangane da iri-iri - haske ko duhu). White ko rawaya shades, spears brownish, gizo-gizo, farin Bloom ne unacceptable (alamun kabeji karin kwari).

Shin kuna sani? Asalin kalmar nan "kabeji" an samo daga kalmar Latin "caputum" - "kai" (daga cikin Celts, kalma "hat" ma yana nufin kai). Asalin shuka kanta an rufe shi a asirce. Don 'yancin da ake kira wurin haifuwar wannan samfurin kayan lambu masu amfani mai amfani da Georgia, Spain, Italiya da Girka.

Ta yaya mafi kyau don adana savoy kabeji

Lokacin da saya da dama daga cikin kabeji na savoy ko a cikin akwati idan bayan dafa wani ɓangare na kai ya zauna, tambaya ta taso yadda za a ci gaba da sabo don dan lokaci. Ya kamata a tuna cewa Savoy kabeji ya fi kyau fiye da farin kabeji, kuma wannan yana da tasiri mummunan a kan ajiya - shi ya yi hasarar danshi sauri.

Ya kamata a saka kabeji a cikin jakar filastik ko kuma a nannade shi da fim mai ɗaukar hoto kuma a sanya shi cikin ɗakin kayan lambu na firiji. Sabili da haka zai riƙe sabo don 3-4 days.

Idan yazo ko kogin Savoy ya dace da ajiya, ko ya kamata a bar shi don hunturu ko a'a, an bayyana ra'ayi cewa ba a adana shi ba na dogon lokaci. Wannan ba gaskiya ba ne. Kabeji, saya a cikin babban kanti, zai yi wuya a ajiye har sai bazara. Dalilin shi ne cewa duk ya dogara da iri-iri. Ba koyaushe zaka iya sanin ko wane irin shi ne.

Sabbin kabeji na savoy ba su dace da adana ba, ko da wane yanayi da ka kirkiro gare su. Don ajiyar lokaci mai tsawo (daga 4 zuwa 6 watanni), tsakiyar marigayi da marigayi iri ("Uralochka", "Ovasa F1", "Valentina", "Lacemaker", da dai sauransu) suna dace, wanda aka nuna su ta hanyar duhu.

Ta hanyar girma da kabeji na savoy, zaka iya tsara kanka abin da iri-iri ke shuka. Don ajiya mai kyau na kabeji, dole ne ka:

Kada ku ruwa da shi a kan ewa na tarin, yanke a bushe, yanayin sanyi;
zaži dukan shugabannin kabeji (0.5 kg) ba tare da rot da bushe;
yanke stalk (babu fiye da 3 cm);
yanayi mafi kyau ga ajiya: a cikin dakin duhu a zazzabi daga 0 zuwa +3 ° C a 90% zafi (cellar cellar);
hanyar ajiya (a cikin kwalaye na katako, a cikin yanayin dakatarwa ko "dala") ba kome ba. Abu mafi mahimmanci shi ne cewa ya kamata a sami nisa da dama santimita tsakanin kawunan cabbages.

Yana da muhimmanci! Savoy kabeji za a iya dried don hunturu. Rage (a zafin jiki na 50-60 ° C) ba ka damar adana duk bitamin da ma'adanai. Kabeji, yankakken yankakken, an bushe a cikin takarda daya a cikin na'urar lantarki ko tanda (tare da fassarar). Kayan kabeji mai laushi zai canza launi zuwa launin launin toka ko rawaya (zai zama haske lokacin dafa shi). Kyakkyawan dried kabeji na iya riƙe kaya don har zuwa shekaru biyu.

Abin da za a dafa daga kabeji savoy

Menene za'a iya dafa shi daga kabeji savoy? A bisa mahimmanci, duk abin da aka saba da shi daga farin. Savoy kabeji yana da karfi iyawa da ƙanshi. Hanyoyi na shirye-shiryen su sun bambanta da na gargajiya: Savoy kabeji m, ganye suna da bakin ciki kuma suna da m streaks. Yana da sauƙi don narke, haifar da dandano ga ganimar, kuma kayan abinci zasu rasa. Ƙananan ka'idodin dafa abinci:

lokacin dafa abinci (tafasasshen, mai dafi) ya kamata a rage ta minti 5-10 (idan aka kwatanta da farin kabeji);
a lokacin da yake cin nama, yana shafan man fetur sosai, a salads shi ne sanye da miya (yana da muhimmanci kada a rufe shi);
kafin frying, ganye suna da shawarar zuwa blanch (ƙananan don 3-4 minti a cikin ruwan zãfi) da kuma damar izinin;
bayan yankan kabeji, riƙe shi don minti 4-5 (wannan zai inganta dandano).

Game da ko zai yiwu a zubar da kabeji Savoy, ya kamata a lura cewa a cikin aiwatar da kashe shi yana da taushi mai laushi. Kare kabeji daga laushi zai taimakawa vinegar, wanda aka bada shawara don yayyafa shi a cikin aikin dafa abinci.

Da yake jawabi game da hanyoyin da ake amfani da su don cin abinci na Savoy, dole ne a lura da sabon amfani da shi a salads. Yawan adadin gargajiya na Italiyanci irin wannan salads ne guda biyu.

Ɗaya daga cikinsu yana tare da avocado, barkono da ɓaɓɓuka. Don salatin, guda biyu na barkono na Bulgarian, 200 g tumatir, 400 g na savoy kabeji, huɗin tigre takwas (Boiled), soya sauce, gishiri, man zaitun, rosemary ake bukata. Shrimp pickle a miya. Soak Rosemary a cikin man fetur. Yanke kabeji da kayan lambu, haxa kome da kome, zuba a kan man fetur, ƙara shrimps.

Ana iya inganta dandano kabeji na Savoy da kayan yaji (anise, Basil, Marjoram, Ginger, Balsamic vinegar, Juniper, da dai sauransu). Kaji yana da kyau tare da kifin jan, kirim mai tsami, tumatir da cucumbers.

Yana da muhimmanci! Don samar da jiki tare da bitamin, ma'adanai da wasu abubuwa masu muhimmanci, ya isa ya hada da kabeji Savoy a menu naka sau biyu a mako (amfani da akalla 200 g).

Yawan girke-girke na Savoy suna da nasaba da bambancin su - an kwantar da su, a soyayye, dafa, an sanya su cikin burgers, schnitzels, pies, da dai sauransu. Daya daga cikin shahararren shahararren shine kabeji da naman alade da naman sa, dafa a cikin tanda.

Don daya shugaban kabeji za ku buƙaci: naman sa naman alade da naman alade (250 g kowace), broth, albasa (2 guda), karas (2 guda), guda uku seleri, man zaitun, barkono baƙi, oregano, gishiri. Shirin abinci:

Kurkura da kabeji, kwakkwance ganye;
Shirya kayan lambu (yanke albasa a cikin guda takwas kuma a yanka a cikin fatar, seleri da karas a yanka cikin manyan guda);
zafi man a cikin frying pan da kuma fry da kayan lambu cuttings na 5 da minti;
Ka rufe ganye, saka a cikin akwati da ruwan ruwan ƙanƙara. Ku fita don bushe;
Cikakken yankakke marasa ganye, na biyu na kwan fitila. Fry a man zaitun;
Mix gurasa, thyme da oregano tare da nama minced;
kunsa shayarwa (tablespoon) a cikin kabeji ganye da kuma samar da cushe kabeji rolls (ninka su a ambulaf);
sanya kayan lambu a cikin gurasar da zafin rana, saka kabeji, yayyafa broth, kusa da tsare;
Turar da aka yi dashi zuwa 180 digiri kuma gasa na minti 15-20.

Hakanan zaka iya amfani da nama mai sauƙi (dafa abinci zai kara zuwa minti 45-50).

Schnitzels daga kabeji savoy suna da kyau sosai. Shirin dafa abinci yana da sauƙi: tafasa kabeji ya fita a madara, mirgine, tsoma a cikin cakuda kwai da aka zana da walnuts da fry.

Sauke mai yisti mai tsintsiya: mai yisti mai yisti (2 fakitoci), raw kwai (don lubrication), kabeji, yatsun, qwai masu qafaffen qasa, ganye mai laushi, 100 ml na farin giya mai dadi, gishiri. Don shirya tasa kana buƙatar:

defrost da kullu;
Shirya cike (yanke gishiri da rassan bishiyoyi) Kashe albasa da kabeji, yayyafa qwai. Guda albasa, zub da ruwan inabi da sita na minti 10. Mix tare da kabeji da qwai);
mirgine da kuma yanke da kullu cikin murabba'ai. Fita fitar da cika;
yanka gefen gefuna, sannan a ajiye takarda da buroshi tare da kwai;
gasa na minti 15-20 har dafa shi a matsakaici na zafin jiki.

Contraindications zuwa amfani

Savoy kabeji, duk da gaskiyar cewa amfani da amfani da shi da kyau sananne, zai iya zama cutarwa. Da farko dai, game da cin abinci ne, amma wani lokaci dole ka bar tsire-tsire ko kafe. Ya kamata ku yi hankali game da amfani da wannan samfurin ko ku ware shi daga abincin mutane: