Ubisi obuhlanjululwayo, imifino nge nitrate kunye nenyama ephangiweyo, oku kuyenzeka kweendawo ezininzi. Kukho ubuchule obuninzi obuya kunceda ukuphepha iingcambu zabavelisi abangathembekanga.
Impilo efanelekileyo kubalulekile ukusebenzisa iimveliso eziphezulu, kodwa akubona bonke abavelisi kunye nabathengisi ababambe le ngcamango, ngoko bazama ukwenza imali, baya kwiindlela ezahlukahlukeneyo zokuthengisa umkhiqizo osisigxina nokukhuseleka. Kukho iindlela ezilula kwaye ezichanekileyo ongajonga ngayo umgangatho.
Khangela Kwi Amehlo Akho
Ngaba ufuna ukunandipha intlanzi entle? Emva koko kulandela ukhetho lwakhe lokufikelela kunye noxanduva olupheleleyo. Khangela amehlo kwintlanzi kwaye ukuba ihlaziyekile, abafundi baya kuba ne-convex, ebonakalayo kunye ne-shiny. Yichukumise kwaye ufanele uzive iphunga elwandle okanye iodode. Ezinye iimpawu zentlanzi entlanzi ziquka: ngokuqinileyo ecaleni kwesikali somzimba, umsila omeleyo, isikhumba esikhulayo kunye nesibhakabhaka, esihlanganiswe ne-mucus, i-pink, okanye i-gill.
2. Akukho dents ephezulu
Ngokuqhelekileyo, abantu abaninzi bathenga inyama kwiphakethi yokucoca, kodwa nangona kunjalo unokujonga ukutsha kweemveliso. Okokuqala, akufuneki kubekho i-liquid, igazi ne-mucus ngaphakathi. Okwesibini, izicatshulwa mazibe zize zidibanise. Ukuba uthengela inyama kwimarike, ke qiniseka ukuba ucinezele ngomunwe wakho, i-fossa eyakhelweyo kufuneka ifike ngokukhawuleza, kungenjalo kuyafaneleka ukungaqiniseki ngokutsha kokuveliswa kwemveliso. Ezinye iimpawu zentsholongwane: umbala obomvu obomvu, i-juice ecocekileyo yenyama kunye nokungabikho kwephunga elimnandi.
3. Amaqanda aphantsi
Olu vavanyo luyaziwa ezininzi, kulungele ukulikhumbula kwakhona. Ukujonga iqanda elitsha okanye elilahlekileyo ezandleni zakho, kufuneka lihliselwe kwiglasi ezele ngamanzi. Ukuba ihlambulukile, iya kutshona phantsi kwaye ilale kwicala layo, kwaye iqanda leveki elidlulileyo liza kuvela ngokugqithisileyo. Xa loo mveliso sele ihlasele, iya kuhamba kwi-surface kunye nendawo yayo kwiinqwelo zentambo. Xa ukhetha amaqanda, kucetyiswa ukuba uqaphele umhla ophelile ekubonisweni kwiphakheji. Abaninzi baya kumangaliswa kukuba ukugcina amaqanda akuyimfuneko kwiqrijini kwaye banokushiya kwindawo yokushisa.
4. Umphunga omnandi ocolileyo
Namhlanje, imifino itholakala kwiivenkile kuwo wonke unyaka, ngenxa yento ehamba ngayo kwingcamango yokuba ingaveliswa ngokusebenzisa i-nitrate. Akukhuthazwa ukuba uthenge imifuno ukuba ibukeka ihambile, kodwa iifama zixhomekeke ngaphesheya, umbala wamagqabi unomnyama kakhulu, kwaye iziqu zide. Khumbula ukuba umgangatho kunye nemvelo yemifino i-elastic and color in color color.
5. Ukuba umgangatho, uncibilika emehlweni akho
Lo mgaqo usebenza kwibhotela, kuba esikhundleni salo abathengisi abangathembeki banokuthi bawutye i-margarine okanye basasaze. Ukujonga, galela iqhekeza lebhotela ngamanzi abilayo kwaye ukuba luyimpumelelo, iyancibilika ngokukhawuleza, kodwa i-margarine iyahlukana.
6. Ukutya okunomsoco, okuncedo kunye nokutya okusemgangathweni
Xa ukhetha i-fletlet yenkukhu, kufuneka ithathelwe ingqalelo ukuba kufuneka i-elastic and this can be checked by pressing on the surface of the meat. Iingcaphephe zincoma ukunikela ingqalelo kwiimvumba ezinamanci ezimhlophe kwaye ukuba zininzi kakhulu, kuthetha ukuba intaka leyo yanyanyiswa ngamayeza e-hormonal, kwaye ngoko, kufuneka ishiywe. Inyaniso yokuba inkukhu i-stale ithetha u-yellowness wenyama.
7. Uvavanyo lweekhemikhali ekhitshini
Ukuthanda ukhilimu omuncu olwenziwe ekhaya, kodwa ngokuqhelekileyo, kwisitya, ngaphandle komkhiqizo wobisi olunotyiweyo, unokufumana izongezo ezingathandekiyo:
- Isitashi. Ekhaya, unokwenza iimeko ezilula kumakhemikhali, eziza kufuna ikiti yokunceda yokuqala. Kubalulekile ukongeza ukhilimu omuncu amaconsi ambalwa e-iodine kwaye ugcine ukuphendula. Ukuba ukhilimu omuncu ungalungile, uxutywe kunye nesitashi, ngoko uya kuzuza ityiti eluhlaza okwesibhakabhaka.
- Uzinzo lwe carrageenan. Esi sinyanzelo sifakwa kwisikhilimu esimuncu ukukhupha loo mveliso. Ngokuphathelele ubukho balo kuboniswa ngamacangca, iigrains kunye nezilwanyana.
- Amafutha avuno. Ukuvavanya ubukho bezongezo eziyingozi, nciphisa i-spoonful ukhilimu omuncu kwiglasi yamanzi ashushu. Gcina kwaye ubone oko kwenzeka. Ubukho bamanqatha ekomisini omuncu buya kuboniswa ngamacwecwe amhlophe phezu kombane.
8. Akufanele kubekho namanzi
Iqhinga eliqhelekileyo lokuthengisa ababuqili yongezwa ngamanzi ubisi. Ungayigqiba ngotywala (kungalindelekanga, kunene?). Kubalulekile ukudibanisa inxalenye yobisi kunye neengxenye ezimbini zotywala. Hlanganisa umbane ngomzuzu kwaye uthele kwi-saucer. Ukuba ngokukhawuleza kubonakala umbala omhlophe, kuthetha ukuba umkhiqizo unomgangatho ophezulu. Inyaniso yokuba ubisi iqulethe amanzi kuboniswa kukuba iiflegi zenziwa ngexesha okanye zingabonakali nhlobo. Unokujonga ubisi kunye nobukho be-starch kunye ne-iodine, njengoko kunjalo ngekhilimu omuncu.
9. Iimpawu zokukhusela zeqhwa kufuneka zibe kwenye indawo
Kungekudala, imifuno eqhotyoshelweyo, izithelo kunye namajikijolo athandwa kakhulu, anokufumaneka kwiivenkile ezininzi. Ukuba uthengile ezi mveliso ngokulinganisa, ke unokuqiniseka ukuba unakekele ingqalelo. Iqhwa kunye neqhwa kubonisa ukuba imifuno igcinwe ngokungalunganga. Umgangatho weqhwa elikhanyayo lithetha. Xa uthengela ukutya okufudumele kwipakethi evaliweyo, qiniseka ukuba uyikhumbule ezandleni zakho ukuqinisekisa ukuba kuninzi ngaphakathi kweqhwa kunye nokuba izithelo zihlangene kunye.
10. Azikho iinyosi nhlobo
Iintlobo zeeyosi zihlala zihlupheka kuzo zonke iintlobo zeekhontrakthi ukwenzela ukwandisa umthamo kunye nesisindo. Iingcamango zibonise ukuba ubusi bunokuba isitashi, isikhombe, amanzi, umgubo kunye njalo. Ukuchonga ukuba kwi-chalk oyithandayo, yongeza kuyo i-acetic encinci. Ukuba kukho i-foam, lo nobusi bukulungele ukungadli. Ukujonga ubungqina bamanzi ekuthululeleni ubusi obancinci kwiphepha, kwaye xa lithe landa, lushiya umkhondo omanzi, ngoko kulungile.
11. Le nto ayifani nakwiigundane
Uthando uqale usuku lwakho ngekomityi yekhofi kunye ne-toast kunye noshizi, kwaye ucinga malunga nomgangatho wemveliso, odla rhoqo kwitafile. Ukuba ukubunjwa kuqulethe iifuno zemifuno, ngoko kusemandleni i-cheese ngokukhawuleza iyaba nzima kwaye ifakwe, kwaye xa isika, iziqwenga ziya kuqubuka. Olunye uvavanyo - shiya isiqwenga seshiyi elangeni kwaye ukuba luyimpumelelo, luya kuthoba, kwaye ukuba akunjalo, luya kulukhuni kwaye lubutywe ngamaconsi eoli.
12. I-Chemistry okanye ubume bendalo?
Ukunyanga okunonophelo, okuthandwa ngabantwana kunye nabantu abadala Inkqubo yokwenza ilula kakhulu - iziqhamo okanye amajikijolo zipheka kuqala ngesiraphu, kwaye zixhomekeke ekumiseni. Ngelishwa, kodwa akubona bonke abavelisi banamathele kule cwangciso, kodwa baxabela enye, njengoko kuvela, ezinye izithelo ezikhethiweyo azibandakanye naso nale mveliso, kuba zenziwe kwi-gelatin kunye needayi. Ukuqhuba uvavanyo olulula - ukulahla izityalo ezithengiweyo emanzini afudumele kwaye xa zingenabalabala kwaye zichithwe kancinci emanzini, ke unayo inkohliso.
13. Ukukopela ngentonga
Ngexesha elitshisayo, elinokuba lunomdla ngakumbi kuneqrimu epholileyo kunye nebandayo, kodwa ukubunjwa kwalo kudla ngokufuna ukuba ngcono. Ukujonga ukuba kule mveliso yemifuno yemifuno, kufuneka ushiye isiqwenga kwisitya. Ukuba i-ayisikrimu isanda kuba yinto ethambile kwaye igcinwe i-dense consistence, ngoko kulungile, kodwa ukuba iyancibilika ibe yinto engumngxuma-kuyimfakeko.
14. Ngumnikelo ococekileyo kuphela
Abaninzi babhekana neengxaki ezinjalo xa uvula ibhotile yewayini ukuze ujabulele intle yayo, kwaye ekugqibeleni ididekile enkulu. Abantu baye bafumana iindlela ezininzi zokuqinisekisa ubungqina bewayini. Nika ingqalelo kwisixa semilawu ephantsi kwebhotile, njengoko ikhona kwiwayini yemvelo. Yazisa imbonakalo kunye nenkohlakalo yecork. Ungazami ukusela xa i-cock isomile kwaye inika iphunga elimnandi. Olunye uvavanyo - kwisitya kunye ne-soda uthele iwayini encinci kwaye ukuba isiselo sinomgangatho ophezulu, siya kutshintsha umbala kwaye ube mnyama okanye i-grayer. Ukuba akukho nto yatshintshile, ngoko kuyimfakeko.
15. Amafutha avuno - ulwa
I-Cottage cheese yinto enye eyenziwa ngumkhiqizo wobisi obomuncu onokuthi uyabhalwa. Indlela yokukhangela ubukho be-starch sele ikhankanywe kwaye ibalulekile nakwiimeko. Ukongezelela, amafutha omhlaza angafakwa kwi-cottage cheese, ebonakalayo eyingozi kubantu. Uvavanyo lulula kakhulu: shiya inani elincinci lokukhawulela ubusuku etafileni kwindawo yokushisa. Ukuba kukhona amafutha anobungozi, iifom ze-yellow crust kwi-surface yemveliso.