Zaɓuɓɓuka don kare barkono mai zafi don hunturu, girke-girke

Idan kun kasance kunya tare da shirye-shiryen gargajiya na gargajiya na cucumbers, tumatir da lecho, muna bayar da shawara ku gwada canning da zafi barkono. Zaɓuɓɓuka don saita saiti. Kuma suna, babu shakka, suna rarraba menu a cikin hunturu, kuma suna ciyar da shi tare da mahimmin bitamin. Tare da wasu daga cikinsu, mafi ban sha'awa da dadi, za mu gabatar muku da wannan labarin.

Kitchenware

Don kiyaye kiyaye kayan lambu mai mahimmanci zai buƙaci:

• pan;
• kaya;
• tasa;
• rabin kwandon gilashin lita;
• rufewa.

Ajiyewa don hunturu

Marinate kayan lambu mai mahimmanci ba wuya. Koda ma uwargidan da ba a fahimta ba zai iya kula da shi. 2 girke-girke da aka ba ku mai sauqi ne kuma mai sauri don kammalawa. Sun bambanta da cewa a cikin akwati na biyu, ana dafa kayan lambu a cikin marinade, saboda abin da ya zama taushi.

Mun bada shawara mu karanta game da abin da ke da amfani ga barkono mai zafi don jiki.

Abincin girke-girke 1.

Sinadaran:

• barkono mai zafi (ja, kore) - 100 g;
• allspice - 3 Peas;
• sugar - 2 tablespoons;
• gishiri - 1 tablespoon;
• vinegar - 50 ml;
• ruwa - 1 l.

Fasaha kayan abinci:

1. Kayan wanke kayan lambu.
2. Mun sanya shi a cikin akwati gilashi da ƙarar 700 ml.
3. Cika da ruwan zãfi.
4. Bayan minti 15, kwantar da ruwa.
5. Ƙara sukari, gishiri, yalwace shi.
6. Sake kawo marinade zuwa tafasa. Tsare wuta don minti 5-7.
7. Zuba cikin vinegar.
8. Cire daga zafin rana.
9. A hankali zuba cikin zafi marinade cikin kwalba mai tsabta.
10. Muna juke murfin, wanda muke dafawa.
11. Juya kwalban ya juye.
12. Tsayar da bargo.
13. Bayan kwana ɗaya mun aika don ajiya.

Yana da muhimmanci! Bayon ganye, seleri, tsaba na coriander suna da cikakkiyar haɗe tare da barkono mai zafi. Sabili da haka, waɗannan nau'o'in za a iya karawa da sassan kamar yadda ake so.

Recipe 2.

Sinadaran:

• zafi ja barkono - 100 g;
• tafarnuwa - 1 kai;
• vinegar (9%) - 1 da rabi tablespoon;
• sugar - 1 tablespoon;
• gishiri - 1 tablespoon;
• ruwa - 1 l.

Fasaha kayan abinci:

1. Kayan wanke kayan lambu.
2. Kwasfa da tafarnuwa.
3. Saurin abinci na gishiri, sukari da vinegar, ya kara da ruwan sanyi. Marinade ya kawo tafasa. Sanya barkono barkono da tafarnuwa a cikinta.
4. Cook don mintuna 7-10 akan zafi mai zafi har sai da taushi ga kayan lambu.
5. Cire dukan sinadaran daga marinade ta amfani da skimmers.
6. Sanya barkono barkono tare da tafarnuwa a cikin kwantena.
7. Cika da zafi marinade.
8. Ƙididdigar layi.
9. Juye ƙasa da kunye bargo ko bargo.
10. Bayan kwana ɗaya mun aika don ajiya.

Marinating ba tare da haifuwa ba

Tsarin shinge za'a iya sauƙaƙe ba tare da bita ba. Pepper, shirya bisa ga wannan girke-girke, a cikin hunturu za a iya karawa zuwa nama, kayan lambu kayan lambu, wanda zai ba su rashin daidaituwa.

Sinadaran:

• m barkono (ja, kore);
• apple cider vinegar - 0.5 kofin;
• zuma - 1 tablespoon;
• gishiri - 1 tsp;
• sunflower man - 1 tablespoon.

Yana da muhimmanci! Idan ba ku da kayan yaji mai zafi don cika gilashi, zaku iya sa barkono mai dadi a ciki - zai zama cikakke tare da marinade kuma ya zama yaji da dadi. Zaka iya ƙara iyawa da tumatir.

Fasaha kayan abinci:

1. A vinegar ƙara gishiri, zuma, man sunflower.
2. Dama don narke zuma da gishiri.
3. Ka sa kayan lambu wanke cikin kwalba mai lita 0.5.
4. Zuba marinade.
5. Rufe murfin nailan.
6. Aika zuwa ajiya a wuri mai sanyi.

Yadda za a dafa

Wata hanya don tanadin lokaci mai tsawo na kayan lambu mai zafi shine pickling. Za mu gabatar muku da abincin da zafin abinci na abinci na Moroccan.

Yi ado da kanka tare da girke-girke don shirya barkono don hunturu: barkono mai zafi, a Armenian, don shayarwa, da kuma gwangwani da barkatai.

Sinadaran:

• zafi barkono - 1 kg;
• gishiri - 80 g;
• ruwa - 1 l;
• sugar - 2 tablespoons;
• Dill - wani gungu;
• lemun tsami - 0.5 guda.

Fasaha kayan abinci:

1. Hot kayan lambu da dill wanke.
2. Lemon wanke kuma a yanka a cikin yanka.
3. A kasa na gwangwani dage farawa dill.
4. Sa'an nan kuma mu sanya kayan lambu masu zafi da lemun tsami.
5. Gishiri dafa daga sukari, gishiri da ruwa. Ku zo da ruwa zuwa tafasa da sanyi.
6. Cikin abincin da aka zana a cikin kwalba.
7. Rufe gwangwani tare da murfi (loosely).
8. Tsaya a dakin zafin jiki na tsawon makonni 4.
9. Lokaci lokaci shake damar.

   Shin kuna sani? Bayanin farko na kayan lambu mai laushi ya koma shekaru fiye da dubu 3 da suka shude. Suna cikin kunshe da aka samo a Indiya. Wannan ƙasa ana la'akari da wurin haihuwa na barkono mai zafi..
10. Lokacin da aka rage kayan lambu mai mahimmanci, sai a tura bankunan zuwa ajiya a wuri mai sanyi ko firiji.

Muna gishiri don hunturu

Delicious appetizer ya fito daga m barkono barkono. Musamman magungunan kayan kwalba, wanda ake sanya ja da kayan kore.

Mun bada shawara cewa kayi sanadin kanka tare da girke-girke don shirya sutura, zobo, tafarnuwa, zucchini, faski, Dill, kore wake, eggplant, horseradish, parsnip, seleri, rhubarb, daikon, tumatir, farin kabeji, fararen kabeji da jan kabeji don hunturu.

Sinadaran:

• zafi barkono - 1 kg;
• ruwa - 1 l;
• gishiri - 8 tablespoons.

Fasaha kayan abinci:

1. My kayan lambu mai zafi.
2. Cire wutsiya da tsaba.
3. Muna yin haɗuwa mai tsawo da tsawon 2 cm.
4. Sanya kayan lambu a cikin kwano ko babban tukunya.
5. Ganye brine - tafasa da ruwa da gishiri a ciki.
6. Cika da barkono mai zafi.
7. Mun sanya kaya.
8. Rufe tukunya tare da zane.
9. Tsaya a dakin zafin jiki na kwanaki 3.
10. Bayan wannan lokacin, hada da brine.
11. Cooking sabo ne abincin tsami. Kuma kuma mun cika shi da kayan lambu.
12. Ka bar kwanon rufi, an rufe shi da zane, tsawon kwanaki 5.
13. Bayan wannan lokaci, hada da brine.
14. Dafa abinci mai gishiri.
15. Sanya kayan lambu a tsabta mai tsabta.
16. Cika da brine.
17. Ƙididdigar layi.

Yana da muhimmanci! An haramta waƙar fata ga mutanen da suka gano asali na "angina", "hauhawar jini", "arrhythmia", "gastritis", "ulcers", da kuma matsaloli tare da kodan, hanta.

Cikali mai yalwa a cikin mai

Pepper pods a man zaitun za a iya amfani dashi a matsayin abun ciye-ciye da tushe ga daban-daban yi jita-jita da kuma miya. Kamar dukan girke-girke na baya, wannan mai sauri ne da sauƙi a shirya - yana daukan kimanin minti 50 don ya faru.

Sinadaran:

• zafi ja barkono - 6-7 guda;
• man zaitun - 250 ml;
• tafarnuwa - 2 shugabannin;
• Rosemary - 2-3 sprigs;
• Bay ganye - 1-2 guda.

1. Pepper pods da tafarnuwa, wanke da bushe.
2. Tafarnuwa an binne kuma ya raba zuwa yanka. Yankakken bar marar tsarki.
3. Sanya kowane yanki tare da allura ko wuka. Muna yin haka tare da kayan lambu mai zafi.
4. Rosemary a yanka a cikin guda na 5-6 cm tsawo.
5. Tafarnuwa, rabi na Rosemary da ganye na ganye a cikin kwanon rufi.
6. Cika da man zaitun.
7. Mu sanya wuta kuma mu kawo farkon tafasa.
8. Mu sanya wuta mafi ƙanƙanci don haka man ba ta tafasa.
9. A cikin wannan jiha, bar tafarnuwa don minti 15-30. Ƙarƙashin ƙananan lobules za su nuna shirinta.
10. Cire kwanon rufi daga zafi.
11. Cire tafarnuwa, sanya shi cikin tsabta, kwalba mai kwalliya tare da ƙarar 0.4-0.5 l.
12. Add da sauran Rosemary zuwa kwalba.
13. Daga man da muka cire rosemary da leaf bay.
14. Sanya tukunyar man shanu akan wuta kuma.
15. Sanya barkono a ciki.
16. Mun kawo wa tafasa da kuma sanya wuta zuwa mafi ƙarancin.
17. Sauke kayan zafi a cikin man fetur na minti 10.
18. Cire kwanon rufi daga zafi.
19. Muna motsa kayan lambu masu kayan lambu a cikin kwalban tafarnuwa.
20. Cika dukkan sinadaran da man fetur.
21. Rufe murfin.
22. Bayan sanyaya, za mu aika akwati don ajiya a firiji.

Storage

Hakanan kuma ga kowane shirye-shiryen hunturu, wuri mafi kyau don adana tumɓir, salted ko barkono mai tsami ne mai duhu, busassun dakin da sanyi zafin jiki. Wannan yana iya zama firiji, ginshiki ko cellar.

Gano wace irin nau'in barkono mai kyau shine mafi kyau ga namun daji da na cikin gida.

A cikin ɗakin gwangwani ana iya adana shi a cikin ɗakin kwana akan baranda ko loggia. Idan wannan ba zai yiwu ba, to sai a sanya su a cikin wani wuri mai nisa daga kayan lantarki da batura - a kan mezzanine, a cikin gidan kayan aiki, a cikin gidan abinci. Rayuwar rai na hatimi shine shekaru 1-2. Bayan bude bugun, za'a adana shi cikin firiji don wata daya. Muna fatan, girke-girke da muke ba da shi zai zama wuri a cikin littafin littafan ku. Ana yin amfani da kayan lambu mai zafi, da kuma gwangwani da aka yi amfani da shi a cikin shirye-shirye na daban-daban jita-jita don ba su dadin dandano.

Shin kuna sani? Ƙanshin zafin abincin barkono yana samar da shi ne ta hanyar alkaloid capsaicin. Its a cikin kayan lambu kimanin 0.03%. Yana ba da mummunan ƙwayoyin mucous, respiratory tract da fata. An yi amfani dashi a cikin kwandon katako da pistols.

An kara da shi ga nama nama, kayan motsa jiki, tare da kebabs, sauces, soups. Har ila yau, ana cinye shi ne kawai kamar abun ciye-ciye. Gida da kayan zafi masu zafi sun inganta narkewa da kuma kara yawan ci.