Akwai wadataccen iri iri daban-daban, curative, m, rage cin abinci don asarar nauyi. Dukkan 'yan adam suna yin hauka, suna bin sababbin abubuwan da ke faruwa a cikin abincin abincin. Wasu abincin da masana kimiyya suka bunkasa a wannan filin, sun zama wani ɓangare na rigakafi da maganin cututtuka daban-daban. Sauran suna ƙirƙirar mutanen da basu da alaka da magani. Tabbas, zane-zane da ƙari a cikinsu sunfi shawarwari masu adalci. Kuma da yawa abincin abincin da aka fitar ya zama kawai charlatanism, kuma adversely shafi lafiyar mutum. Dama mai tasiri a kan jikin mutum, samar da miyagun abinci. Recipes na abincin abincin soups. Tare da cututtuka na ciki, intestines na tsawon lokaci, dole ne a shirya wani miya mai slimy. Wannan tasa a kan ruwa ko tare da karamin adadin madara yana samar da tasiri mai tasiri kan jikin mucous na ciki da ƙananan hanji. An shirya jinsin don yin miyacin mucous da wanke a cikin ruwan dumi. An rufe hatsin da aka shirya a cikin ruwan zãfi da kuma Boiled a kan zafi mai zafi a cikin murfin rufe tare da kwanon rufi har sai an gama shi.
Wani ɓangare na miya mucous ana daukar nau'in oatmeal, sha'ir, sha'ir ko shinkafa da lita 250-350 na ruwa. Dangane da lokacin dafa abinci, an ƙara ruwan zafi a cikin kwanon rufi har sai dafa abinci ko wannan hatsi, don haka rabo daga cikin ƙosar da aka gama, la'akari da madara mai madara, kimanin 400 g. Ana cinye hatsi da aka girbe ta wurin tarar tararre ko gauze. An sake zubar da broth a tafasa. Sa'an nan kuma ƙara 100-150 ml na madara zuwa gare shi da kuma kawo shi a cikin tafasa. Lokacin bauta, sanya man shanu a kan tebur.
Ciyar da miyaccen abinci. Shirye-shirye da kuma miya mai sassauci, ya bambanta kawai a cikin cewa an shafe hatsi sosai ta hanyar kwarewa mai kyau.
Cincin ganyayyaki miya a kan kayan lambu broth. Ta hanyar daidaitarsu, waɗannan ƙafa suna shafawa da tsabta. Na farko, shirya kayan lambu. Don wannan, mai cutarwa na gishiri, kore ganye da kuma cobs na farin kabeji, farin kabeji ganye, faski, da kuma dankalin turawa broth ana amfani. Ana iya tsabtace kayan lambu mai tsabta, sannan a wanke sau biyu tare da ruwan sanyi. Sa'an nan kuma sanya shi duka a cikin wani saucepan da ruwan zãfi kadan salted, dafa har sai dafa shi a kan zafi kadan. An cire kayan ado kayan lambu da aka shirya, bayan haka an yi amfani dashi don dafa abinci mai ganyayyaki.
Pureo-kamar soups daga kayan lambu a kan kayan lambu broth. Shirye-shiryen waɗannan soups ta amfani da fasaha mai zuwa. Ana wanke kayan kayan wanke sau biyu tare da ruwa mai gudana. Sa'an nan kuma kayan lambu sun yankakken yankakken kuma sun kwashe cikin ƙananan kayan lambu har sai an dafa shi a cikin rufi. An wanke kayan lambu da aka dafa shi ta hanyar sieve, a haɗe shi da wani tafasa mai tafasa, sannan kuma an kawo shi tafasa.
Miya puree daga zucchini: zucchini - 300 g, man shanu da alkama gari - 10 grams, kirim mai tsami - 15 g, ganye - 7-10 g, kayan lambu broth - 300 g. Hanyar shiri an kwatanta a cikin puree soups daga kayan lambu.
Cikali mai tsami: kabewa - 250-290 g, man shanu da alkama gari - 10 g, man fetur - 5-7 g, kirim mai tsami - 15 g, kayan lambu broth -300 g.
Dankali miyan: dankali - 200 g, man shanu - 10 g, alkama gari, ganye da kuma kayan lambu mai - 5 grams, kirim mai tsami - 15 g, broth broth - 300 g.
Bon sha'awa!