John Myers
Menene rhubarb da bishiyar asparagus suka haɗu? Ana rarraba su a matsayin kayan lambu, suna da siffar mashi, kuma ana girbe su a lokaci guda. Dukansu suna da fata na waje mai fibrous - amma ta yaya za ku cire fata daga sandunan ruwan hoda? Anan zaka iya gano yadda ake tsaftace rhubarb da kyau da kuma waɗanne hanyoyi don kwasfa akwai!
Bawon ko ba a cire ba?
Tambayar kenan! Fatar rhubarb ta fi ɗanɗano itace kuma tana daɗa ɗaci daga baya an girbe ciyawar. Hakanan zaren rhubarb mai kyau yakan shiga tsakanin hakora idan ba a goge kayan lambu ba.
Koyaya, kwasfa aiki ne mai wahala, wanda shine dalilin da yasa zaku iya yin ba tare da shi ba a cikin yanayi masu zuwa:
- matasa sosai, m stalks
- kana so ka adana rhubarb
- kuna jin daɗin kayan lambu tare da yogurt ko quark
Tushen dafa abinci: Oxalic acid zai iya sarrafa shi da kyau ta jiki tare da sunadarai na dabba daga quark ko yogurt. Fresh rhubarb tare da quark cream da wasu zuma kuma abu ne mai lafiya da daɗi!
Matasa kayan lambu
Dalilin da ya sa ya kamata ku kwasfa marigayi rhubarb saboda gajiyar oxalic acid. An samo wannan yafi a cikin ganyen rhubarb shuka. Idan shrub ya girma ba tare da girbi ba a duk lokacin bazara da bazara, abun ciki na oxalic acid a cikin mai tushe zai karu.
Oxalic acid ba mai guba ba ne a cikin matsakaici, amma a cikin babban taro, yana iya haifar da matsalolin narkewa ko damuwa a cikin urinary fili saboda jiki ba zai iya sarrafa shi yadda ya kamata ba. Yawancin acid oxalic yana cikin kwasfa, don haka yakamata ku ci kayan lambu matasa kawai ba tare da kwasfa ba.
Dokokin yatsan hannu: Idan lokacin bishiyar asparagus ya ƙare a ranar 24 ga Yuni, bai kamata ku ƙara girbi rhubarb a gonar ba.
A gefe guda saboda oxalic acid, a gefe guda, kayan lambu masu dadi mai ruwan hoda, kamar bishiyar asparagus, suna buƙatar lokaci don girma don sabon kakar.
Peeling rhubarb: umarnin
- Cire koren ganye daga cikin mai tushe kuma tsaftace su sosai a ƙarƙashin ruwa mai gudu.
- Yanke yanke karimci da wuka mai kaifi.
- Yin amfani da wuƙar dafa abinci, cire zaruruwan fata daga wurin mahadar zuwa gindin ganyen.
Tukwici: Idan rhubarb har yanzu yana da sassauci sosai, Hakanan zaka iya amfani da peeler kayan lambu don kwasfa shi kuma kawai cire zaruruwan zaruruwa tare da wukar kicin.
Idan baku son kwasfa rhubarb, zaku iya a madadin tsaftace ciyawar:
- Cire ganyen ganye
- Yanke yanke bushewa
- A yayyafa sandunan da ruwan zãfi ko a bar su a taƙaice
- Shafa sandunan da ƙarfi da ƙaƙƙarfan zane (tawul ɗin kicin ɗin kakar kakar).
Wannan shine yadda kuke fata sandunan sannan ku iya sarrafa su gaba. Wannan hanyar tsaftacewa na rhubarb yana kiyaye launin launi kuma ana amfani dashi sau da yawa don compotes ko tarts.
Dafa rhubarb a fatarsa
Idan kun wanke ciyawar da kyau, zaku iya dafa su ba tare da fata ba idan kuna son yin ruwan 'ya'yan itace, syrup, jam, ko compote. Tabbatar da zubar da ruwan dafa abinci gaba daya kafin amfani da blender ko juicer! Ana zubar da oxalic acid a cikin ruwan dafa abinci kuma kayan lambu masu launin ruwan hoda sun kasance mafi narkewa.
Dafa abinci na dogon lokaci na iya maye gurbin bawon yayin da zaruruwar fata ke yin laushi a hankali.
