Indlela yokugcina ugarlikhi - izindlela ezingcono zokulondoloza ekhaya

Ukwazi ukuthi ungagcina kanjani i-garlic, kuyokwazi ukugcina umkhiqizo owusizo kuze kufike isivuno esilandelayo, usebenzisa izakhiwo zayo ezingenakulondolozwa ekuphekeni hhayi kuphela. Ngisho nabanini bezitshalo abavuthiwe bazokwazi ukuqonda ubuqili obusha bokulondoloza amakhanda e-garlic.

Izimfihlo zokugcina i-garlic

Ukuvivinywa ngokusebenza ngezindlela ezihlukahlukene zokugcina i-garlic ekhaya kuyoba ukuthola okuningi okungokoqobo. Kodwa-ke, ngaphambi kokuba uqalise ukuqaliswa kwanoma yikuphi okusebenzayo, kufanele uqale ngokuvuna isivuno futhi usebenze kahle ngokugubha izinhloko ze-garlic.

1. I-garlic ivuliwe ekupheleni kukaJulayi ekuqaleni kuka-Agasti, igweme ukuba ingavuthwa futhi iphoqe ama-husk emakhanda, ngemva kwalokho isomile ngokucophelela, ngaphansi kwemisebe yelanga, nasezindaweni ezisezimvula endaweni engenawo umoya ngaphansi kombhoshongo noma i-attic.
2. I-husk kumele ibe yomile ngokuphelele, ngaphandle kwempawu yomswakama.
3. Amakhanda omisiwe ahlanjululwa kusuka koqweqwe olungcolile oluthile lwezinhlanzi, emva kwalokho izimpande ziyanqunywa. Ezimweni eziningi, kunconywa ukuthi kukhishwe indawo yokusika izimpande phezu kwekhandlela, okufaka isandla ekulondolozeni kahle isivuno futhi kuvimbela ukuthuthukiswa kwezinhlanzi ngaphambi kwesikhathi.
4. Uma ukhetho olukhethiwe lugcinwe ezinhlameni eziboshwe, khona-ke iziqu zishiywe. Kwezinye izimo, zinqunywe, zishiya izingcezu ezingu-5-10 cm ngaphezu kwamakhanda.
5. Isitoreji sesikhathi esigcwele segalikhi ekhaya ebusika nganoma yiziphi izindlela ezinikezwe kuzohlinzeka ngemithi yokwelapha yamakhanda ngamafutha aqiniwe ahlanganiswe ne-iodine: engeza amaconsi angu-10 kuya ku-0.5 l.
6. I-garlic ingagcinwa emazingeni okushisa ngezansi kwezinga lokushisa kwekamelo ukusuka ku- +15 kuya ku-20 degrees noma kubanda, ukubuka umbuso wokushisa kusuka ku- +2 kuya ku-4 degrees. Ngakho kubalulekile ukugcina umswakama olinganisiwe endaweni yokugcina kusuka ku-50 kuya ku-70%.

Ungagcina kanjani igalikhi ebusika endlini?

Abaningi abazi ukuthi bangagcina yini i-garlic ebusika endlini, ukuze umkhiqizo uhlale uphelele futhi ungalimaze kuze kufike isivuno esisha. Izinhloko kumele zilungiswe kuqala ngokunqamula izimpande futhi zihlabelele ukuphela kwazo.

1. Indlela elula yokuyigcina ukufaka ama-pigtails okulungiselelwe kusuka kumakhanda alungiselelwe uwafake ekhishini. Ukulungiswa okunjalo kuyoba ukuhlobisa okwengeziwe kwekhishi langaphakathi.
2. Uma kungekho isifiso sokucubungula ama-braids, amakhanda afakwa esikhwameni sekotini noma esitokisini se-kapron, esithathwa endaweni elula ekhishini, endaweni ephepheni noma kwelinye igumbi elifanele.
3. Izinhloko ze-garlic entwasahlobo zigcinwa kahle ngisho nangaphansi kwezimo zegumbi. Futhi ungayigcina kanjani i-garlic ebusika? Umkhiqizo onjalo udinga izimo zokugcina futhi ugcina izici zawo zangempela isikhathi eside kuphela endaweni epholile neyomoya.

Ungagcina kanjani igalikhi embizeni?

Ngokuqhubekayo ukuthi ungagcina kanjani igalikhi eshalofini ye-pantry, ekhibhodi ekhishini noma enye indawo eyomile, ukuze ingaqala ukuwohloka futhi ngesikhathi esifanayo igcine ijusi yayo yangempela. Indlela eqinisiwe yokufakazela ukubeka amakhanda emathini.

1. Amakhanda enomile aphelile izimpande, ashiye cishe ama-3 mm, emva kwalokho ahlabelele phezu kwelangange lamakhandlela.
2. Emathini amile angafakwa njengamakhanda aphelele, futhi awaqede emazinyo.
3. Isitoreji segalikhi emigodini yezibuko zithatha ukufinyelela komoya, ngakho-ke akunconywa ukumboza iziqukathi ezinezimbozo.
4. Izitsha ezinegalikhi zifakwe eshalofini ekhishini noma ephrinti.

Ungagcina kanjani i-garlic ehlutshiwe?

Izincomo ezilandelayo zizokusiza ukuba ubone ukuthi ungagcina kanjani i-garlic ngemuva kokuyihlanza. I-Zubki, engenayo i-husks ngaphandle kwesitoreji esifanele, ngokushesha ihlehla futhi ingafaneleki ukusetshenziswa kokudla.

1. Indlela elula futhi efinyeleleka kuyo wonke umuntu ukugcina igalikhi embizeni kasawoti. Amazinyo ahlanzekile afakwa esitsheni esenziwe inzalo futhi esomisiwe, ethela izendlalelo zamanzi akasawoti amakhulu, okuzobamba umswakama obuningi futhi avikele ekuthuthukiseni amabhaktheriya e-pathogenic. Ehlanganiswe ngesembozo esincane, umkhumbi ubeka endaweni eyomile yokugcina.
2. Ayikho indlela elula yokugcina amazinyo embizeni ngefulawa, okumele ivalwe ngokuqinile futhi ifakwe emakhazeni.
3. Amazinyo ahlanzekile angagcinwa isikhathi eside embizeni yamafutha yemifino.

Ungagcina kanjani igalikhi ngofulawa?

Isitoreji segalikhi kufulawa sinikeza ukungena komswakama okweqile nokuvimbela ukubunjwa okungenzeka futhi ngenxa yalokho - kuvikela amakhanda emonakalweni nokubola. Isiqukathi somkhiqizo onjalo wokuphepha singase sibe ingilazi evamile yeglasi noma noma yimuphi umquba wokudla epulasitiki.

1. Amakhanda asomile kahle, ama-rhizomes ayanqunywa futhi achitheka, iziqu ziyanqunywa.
2. Ngaphansi kwesitsha sokugcina, gcwalisa ungqimba lwefulawa okungenani u-2 cm.
3. Gweba amakhanda koqweqwe olulodwa nge-stem up, bese uwamboza aze afakwe ufulawa.
4. Beka i-garlic futhi futhi uthele ngofulawa. Uhlaka olungaphezulu kakhulu lwefulawa phezu kellicki kufanele okungenani libe ngu-2 cm.

Isitoreji segaliki emafutha - iresiphi

Iresiphi elandelayo kulabo abafisa ukwazi ngokuningiliziwe indlela yokugcina ugarlic emafutheni omifino . Umphumela wale ndlela kuyinambitheka entsha yamazinyo ka-garlic okwesikhathi eside namafutha anamakha okugqoka amasaladi noma enezela kuzo zonke izinhlobo zokudla. Amafutha angasetshenziswa noma yikuphi: i-sunflower, umnqumo, ummbila. Kufanelekile njengomkhiqizo ohlanzekile kanye nephunga elimnandi elingenakuhlanzwa.

Izithako:

• i-garlic - kungakanani okutholakalayo;
• amafutha yemifino;
• ama-sweet herbs (okukhethwa kukho).

Ukulungiselela

1. I-garlic ihlanjululwe kahle kusukela emahlathini nasesimweni esomile esabekwe embizeni enomisiwe.
2. Ngentando, ungakwazi ukwengeza amakhambi omisiwe omncane ekukhethweni kwakho nokunambitha, okuzoguqula ukunambitheka kanye nogalikhi namafutha.
3. Thela okuqukethwe kwesitsha ngenamafutha yemifino kuze kube yilapho uphethiwe ngokuphelele.
4. Ukugcinwa okuqhubekayo kwegalikhi emafutheni kuhilela ukubeka le preform emakhazeni. Kungaba isiqandisini, i-cellar noma i-cellar ebandayo.

Ungagcina kanjani ugarlic esiqandisini?

Isitoreji esiqandisini akuyona indlela engcono kakhulu yegalikhi, ikakhulukazi ifomu elingaphenduliwe nelingahlosiwe. Ngokuvamile, i-microclimate emashalofini edivaysi yeqandisiso ibonakala ngamaphesenti aphezulu omswakama, engenawo umphumela omuhle kumakhanda e-garlic adinga izimo ezipholile kodwa ezomile. Nokho, uma kungekho ezinye izinketho, uma uthumela umkhiqizo wesitoreji esiqandisini, khumbula lokhu okulandelayo:

1. Amakhanda e-garlic angcolile agcinwe esiqandisini isikhathi esingaphezu kwezinyanga ezimbili, futhi amazinyo ahlanzekile angaphezu kweviki.
2. Isilondolozi esifanele sokugcina isikhathi sikagalikhi esiqandisini singanikezwa ngokubeka amakhanda noma amazinyo emgodini wokugcoba noma esikhwameni.
3. Ngaphezu kwalokho, amazinyo ka-garlic angahlanzwa, athululelwe ngamafutha futhi afake eshalofini lwedivayisi, esebenzisa u-garlic kanye namafutha anomsindo njengoba kudingeka.
4. I-garlic ingenziwa iqhwa emazinyo noma ifomu eligayiwe efrijini.

Ungagcina kanjani igalikhi emiphongolweni?

Abanikazi bemindeni yangasese bazoba nesithakazelo kolwazi lokuthi kufanele ugcine kanjani igalikhi emiphongolweni. Kodwa-ke, kulokhu, khumbula ukuthi ukupholisa ekamelweni akuyona nje isidingo sokulondolozwa okuphelele komkhiqizo. Okubaluleke nakakhulu ukuthi i-cellar iyomile nengcosana yomswakama.

1. Isitoreji esifanele sikagalikhi emgodini wasebusika ukumiswa kwemikhomo noma amabhande ahlanjwe emanzini amakhanda emkhatsini othile. Kubalulekile ukukhetha indawo engcono kakhulu.
2. Gcina kahle amakhanda e-garlic emabhokisini avumelekile, ungafaki umkhiqizo kuwo.
3. Njengokukhethwa kukho, amakhanda ashintshwe emgodini enezinhlaka zensimbi eyomile noma egcwele umlotha.

Isitoreji segalikhi epharadini

Isilondolozi esifanele sikagalikhi ngokulondolozwa kwazo zonke izindawo zayo kanye nama-juiciness amazinyo kuzoqinisekisa ukuthi ukwelashwa okusemqoka kokudla kwemifino ngeparafini. Ngokwenza kanjalo, kufanele kukhunjulwe ukuthi izinhloko ngaphambi kokuphathwa kufanele zime futhi ngaphandle kokutholakala kwezibonakaliso ezincane zobuningi.

1. Izinhloko zikagalikhi ziqeda izimpande ngokuzisika ngezikhali, emva kwalokho iziqu nazo ziyakunqunywa, zishiya izingcezu ngaphezu kwamazinyo angama-5-10 cm ngesayizi.
2. Hlanganisa iparfini endaweni efanelekile, engadingeki isitsha, unciphisa ikhanda likagalikhi imizuzwana embalwa, uyibeke phezulu kwesigamu.
3. Susa i-garlic esitsheni, emva kwalokho i-paraffin encane ifakwe ngokushesha, igqoke imifino ngefilimu encane evikelayo.
4. Ukwelashwa okunjalo kuzosindisa umkhiqizo kusuka kumswakama, emoyeni nasebhaktheriya eziyingozi futhi, ngenxa yalokho, kusuka emonakalweni.

Isitoreji sikagalikhi ngezinhlanzi zama-anyanisi

Isigaba esilandelayo sendlela yokugcina igalikhi ebusika ekhaya, usebenzisa ukuqinisekisa izimo ezifanele ze-anyan husks. Lezi zinsuku zithatha umswakama obuningi futhi zivimbela ukuthuthukiswa kwamagciwane awonayo. Ngaphezu kwalokho, isikhwama somnsalo onjalo somoya sizoqinisekisa ukuhamba kwamahhala emoyeni phakathi kwezigaba.

1. Ama-anyanisi ama-anyanisi kufanele abe omile ngaphandle kokuhlanganiswa kwe-pulp anyanisi omanzi.
2. Beka amakhanda e-garlic omisiwe okhethiwe emasakeni, esikhwameni sephepha noma emasimini anezinhlanzi. Njengeziqukathi, ungasebenzisa amabhokisi amakhodibhodi amancane, amathini noma iziqukathi.

Indlela yokugcina udoti?

Uma isitoreji segalikhi ekhaya ngesimo sawo esisha singaniki umphumela oyifunayo futhi ngokuhamba kwesikhathi umkhiqizo uqala ukuwohloka noma uhlume, isisombululo esiphezulu singaba ukulungiswa komkhiqizo okhishiwe. Inzuzo yale ndlela akulona nje ukulondolozwa kwamazinyo ngaphambi kokuvuna okulandelayo, kodwa futhi nethuba lokusebenzisa ngokushesha izinto ezisetshenzisiwe zokupheka, ngaphandle kokuhlanza okweziwe nokugaya.

1. Amazinyo ahlanzekile agajwe e-grater ecolekileyo, ephikisiwe e-grinder yenyama noma emhlabathini e-blender.
2. I-garlic mass echotshoziwe ekhuphuka yi-podsalivayut yisimungulu, efakwa embizeni oyinyumba, imboze ngesembozo nesitolo esiqandisini.
3. I-grated substance ingenziwa iqhwa emaqenjini eqhwa, emva kwalokho izingxenye ezibandayo zingafakwa ngaphakathi kwesitsha noma esikhwameni.

Ungagcina kanjani igalikhi efrijini?

Isitoreji segalikhi efrijini sishintsha isakhiwo se-alplic uginyo kanye nokunambitheka kwayo, kodwa ikuvumela ukuthi ulondoloze umkhiqizo isikhathi eside ungenasiphelo futhi ube nemanzi okusetshenziswa unyaka noma ngaphezulu.

1. I-Zubki ingahlanzwa eshalofini yekhamera usuku, futhi ngemuva kokuqhwaza ukuthelela emasakeni esikhwameni sesikhathi eside.
2. Kuyinto ewusizo futhi elula ukugcoba amazinyo okhethiwe kakade ngokusakaza ice cream amaningi noma ukukhonza amaphakethe.

Indlela yokugcina ugarlic omisiwe?

Indlela ewusizo kakhulu yokulondoloza igalikhi kuyomisa. Amazinyo athuliwe omisiwe esomile kagesi noma isikhumba ehhavini ngamasentimitha angu-60, bese ugaye nge-coffee grinder noma i-blender ukuze uthole amancane okusanhlamvu okufana no-semolina noma ushukela omncane. Izimo zokugcina zikagalikhi emva kokumiswa nokugaya kwayo akuzona.

1. I-garlic eyomile igxila ezitsheni ezomile, futhi igcinwe ekhibhodi ekhishini.
2. Ukuze ugcine ama-granules e-garlic, ungasebenzisa isitsha esincane sepulasitiki ngesembozo.
3. I-garlic eyomile ingagcinwa ezinkwameni ezincane-izigqoko.