Kayan Gwari

Gudun ganye don hunturu: hanyoyi mafi kyau

Babu wuya kowa a yau yana tunanin yin cin abinci ba tare da amfani da greenery ba. Baya ga gaskiyar cewa yana da kayan dadi mai kyau kuma mai ban sha'awa ga daban-daban na yin jita-jita, shi ma wani kantin kayan abinci ne. Don haka, alal misali, faski ya ƙunshi sau hudu more ascorbic acid fiye da lemun tsami. Kuma a cikin 100 g na alayyafo akwai 25% na baƙin ƙarfe daga yau da kullum da ake bukata wajibi ga mutumin. Hanya mafi kyau don adana abubuwa masu mahimmanci na dogon lokaci a cikin tsire-tsire da aka yi amfani da su a cikin abinci suna daskarewa da bushewa. Yadda za a bushe ganye, bari muyi magana a wannan labarin.

Abin da za a iya bushe

Drying ne kyakkyawa hanya mai sauƙi, mai sauƙi kuma mai sauƙi blanks don hunturu. Bugu da ƙari, samfurori da aka samo ba sa ɗaukar sararin samaniya kuma basu buƙatar kowane yanayin ajiya na musamman. Duk da haka, don farawa, bari mu ga irin kayan ganye za a iya bushe don kada ya rasa dukiya.

Waɗannan tsire-tsire sun hada da:

  • faski;
  • Dill;
  • Basil;
  • seleri;
  • tarragon;
  • alayyafo;
  • zobo;
  • lakabi;
  • cilantro;
  • Fennel;
  • Cumin;
  • thyme;
  • sanarwa;
  • Sage;
  • Mint;
  • melissa.

Abin da ba'a bada shawara don bushe ba

Akwai tsire-tsire waɗanda ba'a bada shawara su zama dried. Daga cikinsu akwai:

  • salatin;
  • tafarnuwa;
  • chervil

Har ila yau, akwai shawarwari cewa faski ya fi kyauta don daskare maimakon bushe, saboda ƙanshin ya zama dan kadan.

Shin kuna sani? 454 g na ganye suna dauke da adadin kayan gina jiki wanda jiki yake bukata a kowace rana..

Green shiri

Kafin bushewa don ganye na hunturu, dole ne a tsabtace shi, a wanke shi kuma a bushe shi sosai daga danshi. Tushen dole ne a fara yanke. Rawaya, bushe, lalacewar ganye an cire. Har ila yau, bukatar rabu da mu lokacin farin ciki ganye da m mai tushe, tsohon shuke-shuke.

Lokacin da sayen kayan lambu a cikin bazaar, yana da mahimmanci don kwantar da su na mintina 15 a cikin salted ruwa (ɗaya daga cikin cakuda 1 na ruwa). Idan akwai ciwon haɗari, yawancin su dole ne su je. Bayan aikin, an wanke ciyawa, girgiza da kyau kuma a bushe a tawul (takarda ko lilin). Idan ka fi so ka bushe itatuwan da aka yanke, dole ne a buge su da wuka a cikin guda 4-5 cm. A lokacin da suke shirya ta hanyar rataye shi wajibi ne don tattara launin ganye a bunches da kuma ɗaure su a kusa.

Bincike mafi kyau kayan girke-girke na fashi fashi, Dill, albasa da albarkatun kore, arugula, alayyafo, tafarnuwa, tafarnuwa, da cilantro, zobo, rhubarb.

Tsarin hanyoyi

Akwai hanyoyi guda biyu na bushewa:

  • a cikin sararin sama;
  • a yanayi na musamman - ta amfani da na'urar bushewa, tanda, microwave.

Shin kuna sani? Kasashen waje alayyafo an dauke Farisa. A cikin Farisanci, an fassara kalmar nan a matsayin "hannun hannu".

A cikin sararin sama

Don bushe greenery a cikin iska mai sauƙi, zaka buƙaci tagulla ko takardar takarda, dangane da abin da hanya ya dace maka - a tsaye (a cikin limbo) ko a kwance (a cikin jihar da aka buɗe).

Ana yin shiru a cikin iska mai tsabta a yanayi mai dumi. Fasaha na bushewa yana kamar haka:

  1. Cikakke, wanke da ciyawar ciyawa an haɗe shi da suturar launi ko zane a bunches biyar ko shida twigs.
  2. Muna rataya sutura a karkashin rufi tare da ganye don samar da iska zuwa gare su yana da kyau, amma a lokaci guda ba iska ta buge su, da hasken rana ba su fada a kansu ba. Lokacin da aka fallasa rana, ciyawa zai rasa yawancin abubuwan gina jiki, idan aka fallasa su da iska, wariyar za ta ƙafe.
  3. A nisa tsakanin katakon ya zama game da 7-10 cm.
  4. A duba lokaci-lokaci duba shirye-shiryen blanks. Ragewa yana ɗaukewa daga sa'o'i shida zuwa kwanaki da yawa. Idan an bushe ganye da kyau, zai zama launi daya kamar sabo. Ya kamata ba crumble cikin ƙura.

Yana da muhimmanci! Hanyar da za ta bushe ya fi guntu, yawancin bitamin sun kasance a cikin shuke-shuken herbaceous, kuma mafi kyau shine dandano da ƙanshi.

Don ginshiƙan rataye, ban da rufi, kuma ya dace da ɗaki mai rufi, baranda, loggia, gidan waya ko wani ɗakin da yake da kyau.

A cikin bunches yana da kyau a bushe faski, dill, coriander. Ga hanyar da aka kwance ta bushewa da ganye an shimfiɗa a kan sieves, trays, pans ko wasu surface. Za a yi fannoni masu fadi. A ƙarƙashin takarda mai tushe ko jarida, zane zane. An ci gaba da ciyawa a cikin wani bakin ciki don haka shuka daya bai samu wani ba. Daga sama zaka iya rufe shi da gauze. A lokacin bushewa, ciyawa zai buƙaci a juya lokaci don hana ɓata. Tsire-tsire suna buƙatar rufe shi daga rana.

Don ci gaba da samun sabbin ganye, shirya a kan windowsill wani karamin lambu na ganye: Dill, faski, cilantro, Basil, arugula, Sage, Rosemary, thyme, chabra, tarragon, oregano, lemon balm.

A kan windowsill

A kan windowsill za a iya bushe a hanyar da aka kwance.

  1. A takarda takarda ko jarida muna sa ciyawa. Zai fi kyau idan Layer yana da aure, ba fiye da 1-1.5 cm ba In ba haka ba, tsari na bushewa zai daɗe kuma mara kyau.
  2. Mun haɗu da ciyawa sau ɗaya ko sau biyu a rana.

Haka kuma za ku iya bushe tsire-tsire a kan loggia, baranda.

A cikin na'urar lantarki

Idan kuna yawan girbi ganye don hunturu, to, akwai dalili saya na'urar lantarki don wannan dalili. Wannan ba na'ura mai tsada ba ne wanda zai taimaka wajen sauƙaƙe tsarin kuma ya bushe tsire-tsire.

Tsarin bushewa a cikin na'urar bushewa yana kamar haka:

  1. Wanke, bushe da kuma zubar da ciyawa zuwa kashi 1.5-2 cm an sanya shi a cikin ɗakunan da ke da bakin ciki.
  2. Idan na'urar bushewa yana da aiki na "Ganye", sannan ka zaɓa shi. Idan babu irin wannan aiki, to, saita yawan zafin jiki zuwa 40-45 digiri.
  3. Don cimma daidaitattun kayan ɗakin ajiya na ɗayan ajiya, ana buƙatar wajaɗɗai a kowane lokaci.
  4. Yawancin lokaci tsarin aikin bushewa ganye a cikin na'urar bushewa yana ɗaukar daga sa'o'i biyu zuwa shida. Don na'urori na daban-daban alamar wannan lokaci zai zama daban. Ya kamata a bayyana a cikin umarnin da aka haɗe.

Zai yiwu a bushe a cikin tanda

Yana yiwuwa a bushe ganye da kuma a cikin tanda. Yana da muhimmanci a lura da yawan zafin jiki, tun da yawancin zazzabi zai kai ga bushewa da tsire-tsire, asarar launi da abubuwa masu mahimmanci.

Muna ba da shawarar ku fahimtar fasaha na bushewa ganye a cikin tanda:

  1. An sanya wanke da aka bushe a kan takardar burodi tare da takarda burodi. Top, yana da kyawawa don rufewa tare da takarda. Layer ba dole ba ne mafi girma fiye da ɗaya ko biyu centimeters.
  2. Ana ƙona tanda zuwa ƙananan zafin jiki. Zai fi dacewa wajen gudanar da bushewa a zazzabi a ƙasa da digiri 40. Don cimma ƙananan zafin jiki, za ka iya sanya takalmin daga giya ko wani abu tsakanin ƙofar da tanda, wanda bazai bari ƙofar ta rufe gaba ɗaya ba. Saboda haka, za'a iya rage yawan zazzabi.
  3. Lokacin da ciyawar ta zama maras nauyi, za a inganta yawan zazzabi zuwa digiri 50.
  4. Muna ajiye tsire-tsire a cikin tanda na tsawon sa'oi biyu zuwa hudu, na duba lokaci zuwa shiri.

Yana da muhimmanci! Kada ka bushe iri iri iri a lokaci guda. Sabili da haka suna da ƙanshi.

Amfani masu amfani

  1. Gudun ganye zasu iya zama a cikin injin na lantarki. An sanya shi a kan takarda farantin, a baya an rufe shi tare da takalma na takarda. Top ciyawa kuma an rufe shi da adiko na goge baki. Yanke tsire-tsire a matsakaicin iko na minti uku. Bayan juya kashe kayan zafi na gas. Idan akwai samfurori marasa alaƙa, kawo su zuwa shiri don wasu biyu zuwa minti uku.
  2. Dama ganye a madadin maye gurbin gishiri kuma ya rage amfani da shi. Kawai buƙata a cikin gishiri, wanda yawanci yana tsaye a kan teburin teburin ku, ƙara tsuntsaye na busassun ciyawa. Basil yayi babban aiki tare da wannan aiki.
  3. Lokacin da ake bushewa, kula da tsire-tsire ba su da alaka da karfe. In ba haka ba zasu rasa launin su kuma canza shi zuwa duhu. Don haka, idan kun sanya tsire-tsire a kan ƙananan tukunyar ƙarfe, to, sai ku yada takarda a kan su.
  4. Yaran tsire-tsire sun fi dacewa don bushewa.
  5. Daban-daban iri na ganye dole ne a bushe dabam (sai a cikin na'urar bushewa). Idan kun yi shirin ƙirƙirar cakuda kayan daji, to, kuna buƙatar haɗuwa da su bayan sun bushe.
  6. Don bushewa, yana da kyau a zabi wani sill window, wanda ba a cikin ɗakin ba, domin lokacin dafa a kan ciyawar ciyawa zai shafi.

Yana da muhimmanci! A matsayinka na mai mulki, kimanin kashi 15 cikin 100 na nauyin nauyin kore yana ci gaba bayan bushewa. Alal misali, ta hanyar bushewa dill a cikin na'urar bushewa na 2 kg, an sami 220 g na kayan bushe.

Ta yaya kuma inda za a adana a gida

Ajiyayyen ganye mafi kyau a cikin gilashin gilashi (zai fi dacewa duhu) tare da m-Fitting lids. Ya kamata a adana tankuna a cikin duhu, mai sanyi da bushe. Babban magunguna na abinci mai dadi shine danshi da tawadar Allah. Akwai wasu shawarwari game da yadda za a ajiye dill dried da wasu kayan yaji a gida. Alal misali, akwatunan kwallis, an rufe ta da takalma (takalma), takardu da kayan kirki sun dace da wannan.

An yi amfani da ciyawa da ganye ta hannun hannu - dabino, turmi, injin hannu. Yana da kyawawa don kada ku yi amfani da maƙallafi na kofi.

Ana iya adana tsire-tsire masu kyau a cikin hunturu. Rayuwar rai ta zama watanni 6-12.

Shin kuna sani? Tsohon Helenawa da d ¯ a Romawa sunyi amfani da dill su yi ado gidajensu da kuma dalilai na magani.

Yi amfani da tsire-tsire

Ganye mai dadi yana da kyau don karawa da abinci daga kayan lambu, nama, kifi. Ana sanya shi a cikin na farko darussa, fassarori.

Lokacin yin amfani da kayan yaji ya zama dole don sanin cewa suna buƙatar shiga cikin tanda a baya fiye da sabo. Don haka za su iya ba da dandano. Nada kayan shafawa dole su kasance nan da nan kafin a kara su abinci.

Wasu ganye suna buƙatar ƙararrawa kaɗan a cikin kwanon ruɓaɓɓen frying. Saboda haka hantarsu yana ƙaruwa. Drying yana daya daga cikin d ¯ a, mafi sauki da kuma maras tsaida hanyoyin girbi greenery don hunturu. Yin amfani da daya daga cikin hanyoyin da za a bushe faski da sauran ganye a gida, wanda aka bayyana a sama, za ku iya jin dadi, m da abinci mai daɗin cike da bitamin da abubuwa masu mahimmanci ga dukan hunturu.