Ajiye abinci yana da matukar muhimmanci a dafa abinci. Abincin da aka cinye zai iya haifar da guba mai tsanani, har ma da mummunar tasiri. Yau zamu magana game da samfurin kamar chili.
Kadan game da barkono
Chili barkono ne kwari-dimbin yawa 'ya'yan itace na daji Capsicum annuum ko Capsicum frutescens. Wannan kayan yaji shine dandano mai dadi.
Lambar farko da aka ambata chili ta zo a lokacin shekaru dubu shida da suka gabata. Masana binciken ilimin kimiyya a lokacin wahalar sunyi mamakin ganin wannan samfurin, wanda a cikin wasu abubuwa a cikin shahararrun ba ta da daraja ga masara. Kuma masara a cikin abinci na Amurka shi ne mafi yawan samfurin.
Chile da kuma ajiya
A cikin bayyanar, sabo ne barkono barkono yana da fata mai haske da kuma elasticity zuwa taɓawa. Don ci gaba da wannan hanyar, zaka iya saka shi cikin firiji, amma ba fiye da kwanaki biyar ba.
Zaka kuma iya bi da shi da man kayan lambu ko vinegar.
Sake barkono da aka ba da shawarar a cikin kwaskwarima, amma ba a cikin tsari ba. A cikin jihar da aka shredded, discoloration da asarar dandano halaye faruwa.
Ana iya adana sabbin barkono barkono ta hanyar zane a kan kirtani, ta haka yana yin garland da rataye don kara bushewa.
Wata hanyar da za a adana kaya - daskare a cikin injin daskarewa, kafin a saka shi cikin jakar filastik. Amma wannan hanya bata da shawarar ba, saboda wannan zai haifar da asarar abubuwa masu mahimmanci, irin su bitamin E, C da B6, potassium, riboflavin, zinc.
Tsaro da amfani da dokoki
Chili yana da mahimmanci. Saboda haka, dole ne a yanka shi a hankali tare da safofin hannu kuma kada ku taɓa idanu.
Ana amfani da barkono barkono a cikin shirye-shirye na borscht, daban-daban salads, kayan lambu, da tsire-tsire, kawai a lokacin dafa abinci, kuma ba a shirye ba. Haka kuma an yi amfani da shi a cikin ƙwayoyi, nama, kayan abinci, ko za a iya kiyaye shi kadai ko a hade tare da wasu kayan lambu.
An ƙara nama nama nama ga nama, shinkafa da kwano, kiwo, iri daban-daban, marinades, tsiran alade, kayan ado, salads, broths, ko yayyafa kayan da aka yi a shirye-shirye. Har ila yau, chili wani ɓangare ne na kayan yaji.
A cikin kwaskwarima, barkono yana cikin ɓangaren hakori, wadda aka tsara domin ƙarfafa gumakan.
Sau da yawa ƙara da shi a yi jita-jita, ba su daji da kuma piquant.