Chengetedza chikamu chezhizha: parsley yechando

Tsika yemiganhu yedu parsley yevakadzi vakawanda vemajeri ndezvisingagadziriswi zvinonhuwira, izvo zvinokwanisa kupa chero dhishi kunhuhwirira kwakanaka kwehuzha hwezhizha. Munguva yechando, mashizha anonhuhwirira anoshandiswa kwete kwete zvishoma, nokuti kuvonga kwavanoita ndiro inova inonakidza uye inokwezva. Kune nzira dzakawanda dzekuchengeta magedhi munguva yechando: inogona kunge yakaoma, yakaomeswa, yakarungwa. Chimbofunga mapeji anobatsira zvikuru mune zvakawanda.

Kukohwa parsley munguva yechando: mapepa ekuchengetedza kunhuwira kunonaka

Parsley inoonekwa seimwe yemhando inokosha inonhuwira, iyo inowanikwa muRussia cuisine. Asi, zvinosuruvarisa, mamiriro ezvemamiriro ekunze haabvumi kukura gore rose. Nokuda kwechikonzero ichi, zvakakosha kutarisira miti yakasvibirira mashizha kubva muzhizha. Chimbofunga nzira yeparsley yekugadzirira nenzira yekuoma salting.

Zvisungo:

• parsley mashizha - 1 kg;
• munyu - 200 g.

Method yekugadzirira:

1. Chinhu chekutanga chekuita ndechokutora mapiritsi emasvizha matsva uye oashambidza zvachose.
2. Zvadaro wakapararira pamucheka wakaoma wekotoni kubvumira girazi kuti riwedzere unyoro.
3. Apo parsley inomesa, inyare.
4. Dururirai hafu yemashizha akaumbwa mujinga uye kumusoro nemunyu.
5. Nyatsoita zviri mukati uye zvakasimba knead.
6. Wedzera mashizha akasara uye ita zvakafanana.
7. Apo parsley asiya jisi, gadzira chirongo.
8. Yakaitwa! Siya zvinonhuwira munzvimbo yakasviba, uye iwe uchagara uine parsley itsva iripo.

Zvinonhuwira mukati mechando: kuchena kwekuoma

Mazhizha echando, akawedzerwa kudhengi pakati pechando, ichava chinhu chinokosha pamutambo chero upi zvake. Imwe yenzira dzakanakisisa uye dzinoshanda zvikuru dzekukohwa ndeyokuomeswa magidhi. Kunya parsley kunobvumira kuti uchengetedze ma microelements anoyevedza uye inonhuwira yakasiyana-siyana yemiti, nokuti ndiyo inonyanya kukosha muzvipfeko zvekudya zvechigarire. Saka, ngatitarisei nzira yekutenga nenzira yakajeka.

Zvimwe:

• parsley (mashizha) - 2 kg.

Method yekugadzirira:

1. Chinhu chokutanga kunetseka pamusoro pazvo ndiko kukohwa kwakakodzera kwemidhi. Zvakanakisisa kusungira neparsley kusvikira yatumbuka, nokuti mashizha panguva ino kuchengetedza hutsva uye huwandu hunobatsira hunoita zvinhu. Uyewo unganidza maguva nezuva rakaoma mangwanani, kusvikira zuva ratanga kupisa.
2. Kuunganidza parsley zvakanyatsosuka mumvura inotonhorera uye nzvimbo panzvimbo yeputiki kana tirasi kubvumira gorozi remvura yakawandisa.
3. Zvadaro gadzirisa mashizha kubva kumatanho uye oasasa zvakafanana pamusoro peputika kuti uone kuti pakaoma parsley isingasviki mhepo.
4. Siya magreens kuti uome kwemazuva mashoma. Zvinokosha kuti nguva nenguva udzoke mashizha. Zvinokosha! Hazvikurudzirwi kuumisa muchoto, kuitira kuchengetedza mhando yose yemagetsi anoshanda.
5. Zvinonhuwira zvakasvibirira zvakazadzwa mune girasi regirazi uye zvakanyatsovharwa nechifukidzo kuitira kuti inonhuwira inokosha yemiti isasvike.
6. Yakaitwa! Kunzvimbo, iyo yakachengetedza zvinhu zvose zvinobatsira, doro munzvimbo inzvimbo ine rima, zvichida zvakasiyana nedzimwe mhando dzezvinonhuwira.

Bvisai zvinonakidza: mutsva parsley mufriji

Vazhinji vemadzimai vanotenda kuti iyi ndiyo nzira inonyanya kukosha yekukohwa kumba kwemavara, nokuti hapana kana kushandiswa kweparsley uye muti unoramba wakachena, pasina kurasikirwa kwevhithamini uye kutsvaga zvinhu. Mumwaka wechando, mikoko yakadaro inogona kushandiswa kwete chete yekubika borsch kana nyama yezvokudya, asi zvakare kuwedzera kune saladi, iyo inokwezva mavara ane mavara kubva pamapepa emagazini. Funga kuti parsley yakagadzirirwa sei nguva yechando: mapepa nemifananidzo uye mazano.

Iwe uchada:

• parsley;
• midziyo yepurastiki kana zvikwama zvekuchengetedza.

Method yekugadzirira:

1. Enda kuburikidza nemidhero uye ubvise mashizha, akaomeswa.
2. Shambai pasi pemvura inoyerera uye muparidze pane pepa repepa kuti muome.
3. Ipapo bvisa mashizha eparsley.
4. Izvo zvakapinza mumudziyo, usakanganwa mamiriro ekuisa chisimbiso - pamusoro pemudziyo unoda kuisa pachifukidzo kana kuuputira nefirimu.
5. Mushure mokukohwa magedhi, tumirai ndiro yacho kune efriji kuitira kuti iome yakaoma. Izvo zvinodikanwa kuisa kutsetseka kwakadzika kwekamuri.
6. Yakaitwa! Mune fomu iyi, parsley ichachengetwa munguva yechando.

Chengetedza kunhuwirira kwechando chirimo: zvakavanzika zvekuchengetedza parsley

Ngatifungei imwe nzira isingawanzoiti, sezvo pane gadziriro yeparsley munguva yechando: mapepa kubva kune vanoongorora nyanzvi dzezvokudya. Masheji ane salted anowedzera kuderedzwa, saka unogona kubhadhara kushayikwa kwevhithamini munguva yechando. Basa rokuita basa rinoitwa zvese nekukurumidza, uye chigumisiro chinodarika zvose zvinotarisirwa. Chimbofunga ruzivo mune zvakawanda.

Zvisungo:

• midzi yeparsley;
• mvura - 4 zvinhu;
• munyu - 50 g;
• shuga - 80 g;
• vhiniga 9% - 1 chinhu;
• garlic - 3 cloves;
• Bay leaf - to taste.

Method yekugadzirira:

1. Chinhu chekutanga chekuita ndechokugura midzi uye musoro kubva pamidzi yakanaka, mushure mekunge iwe unoda kunyatsoputira ganda.
2. Zvadaro simbura midzi zvakakwana uye uvaputse nekamu kamu.
3. Isa mvura padhofu uye uuye kumota, kuwedzera munyu uye 2 g ye citric acid (kusarudza).
4. Dhadza sliced ​​root miriwo mukati memvura kwemaminitsi maviri.
5. Zvino pakarepo imvura mumvura inotonhorera, bvisa uye usiye kunyura kwenguva.
6. Uzadze nemudziyo uye uzadze nemoto inopisa, uye uiise pasteurized.
7. Sezvo wakagadzirira parsley, roll on the banks. Yakaitwa!

Nokudaro, takabvunzurudza mapeji akawanda akataridzirwa nezvekukohwa kweparsley yakachengetedzwa kubva kumadzitateguru. Kuvatevera, iwe unogona kufadza mhuri ine ndiro inonhuhwirira mukati mechando. Ingowedzera zvishoma magidhi, mafuta uye zvinonhuwira uye ndiro yako ichashandurwa.