Emma Miller
Lapha uzothola izincomo zomhlaba wonke zokuthi nini futhi ngayiphi indlela engcono kakhulu yokwengeza i-dill, i-parsley, noma amanye amakhambi ezitsheni zokuqala.
Imifino ayigcini nje ukuhlobisa izitsha futhi igcwale ngamavithamini, kodwa futhi inikeze ukunambitheka okuthile futhi ngezinye izikhathi ngisho nokuqondile. Ngakho-ke, kubalulekile kunoma yimuphi umninikhaya ukuba aqonde lapho engeza imifino ku-borscht, kungakanani ukupheka i-dill, noma ngayiphi indlela i-parsley eyongezwa kusobho ukuze kuzuzwe umphumela oyifunayo.
Imiphi imifino engezwa esobho - uhlu
Yiqiniso, okuthandwa kakhulu phakathi kwayo yonke imifino yi-dill, i-parsley, no-anyanisi oluhlaza. Nokho, omama abaningi basekhaya abagcini kubo. Njengoba ama-seasonings evame ukungezwa esobho ngendlela eyomile noma entsha:
- i-basil;
- i-sorrel;
- i-coriander;
- isilimo esidliwayo esinamagatsha anamanzi;
- i-mint.
Konke kuncike ekutheni hlobo luni lomphumela ofuna ukuwuthola. Isibonelo, esobho se-mushroom, ngaphezu kwe-dill ne-parsley, kusafaneleka ukufaka i-basil eyomile. Futhi ukuze ugcwalise ukunambitheka okuyingqayizivele kwenyama yenkukhu noma yenhlanzi, i-mint iphelele.
Isikhathi sokwengeza imifino esobho ne-borscht - yini ebalulekile ukwazi
Kukholelwa ukuthi imifino ezitsheni yenza omunye umsebenzi obalulekile, okungukuthi - ukusiza umzimba ukuba uhlanganise imikhiqizo. Yingakho ochwepheshe beluleka ukusebenzisa amakhambi amasha kaningi futhi bawangeze ezitsheni kakade ngaphambi kokukhonza etafuleni. Kuleli fomu, ziwusizo kakhulu ngempela.
Kodwa-ke, lokhu akusho ukuthi imifino eyomile ilahlekelwa yizo zonke izakhiwo zayo, ngaphandle kokubala, yebo, ukunambitheka kwayo. Lokhu kukude nakho. Uma sikhuluma lapho kufaneleka kakhulu ukuyifaka ezitsheni, isikhathi esifanele siyimizuzu engu-5-10 ngaphambi kokuphela kokupheka.
Kungase futhi kubizwe ngokungalungile inkolelo yokuthi ngemva kokupheka, amakhambi amasha aba yize ngokuphelele. Futhi lapho i-borscht noma isobho iphekwe ngokubalwa kwezingxenye izinsuku ezimbalwa, kunconywa ngisho nokubilisa isidlo imizuzu embalwa ngemva kokwengeza imifino ekugcineni. Ngale ndlela, kuqinisekisiwe ukuthi ngeke kube muncu ngokushesha.
Kungakanani ukupheka i-dill - amathiphu awusizo
Njengoba i-dill idume kakhulu kuwo wonke amakhambi, akulimazi ukukhumbula imithetho embalwa elula ngayo.
Okokuqala, i-dill entsha ayidingi ukwelashwa okude isikhathi eside ukuze igcwalise ngokwanele isidlo nge-flavour yayo, ayikubekezeleli, njengoba ilahlekelwa yizinto zayo eziwusizo ngempela. Ngakho-ke, i-dill entsha kufanele iphekwe imizuzu engu-1-2 kakhulu.
Okwesibili, i-dill eyomile, njengeminye imifino efomini elomile, kufanele futhi yengezwe esitsheni ekupheleni kokupheka, kodwa imizuzu engu-5-10 ngaphambi kokuyisusa emlilweni.
