Isifiso sethu sokubeka imikhiqizo yezinto ezizosetshenziswa esikhathini esizayo futhi sibagcine ngokwemvelo. Cishe, ucabanga ukuthi indlela engcono kakhulu yokwenza lokhu ukubeka ukudla esiqandisini.
Nokho, lokhu akusiyo njalo indaba. Sisebenze kanzima ukwenza uhlu lwemikhiqizo engafanele igcinwe "efrijini lakho elibandayo". Imiphumela izokumangaza ngokumangalisayo.
1. Ubhanana
Ngaphandle kwamabhanana esiqandisini kungcono ukugcina izakhi zomzimba. Ngokwenhlangano yemikhiqizo yemifino nezithelo, izinga lokushisa elincane linciphisa inqubo yokuvuthwa kwebhanana.
2. Amazambane
Bonke abalimi abavuthiwe abakhula amazambane bazovuma ukuthi kungcono ukugcina izilimo eziyizigaxa zingahlanjululwa endaweni epholile, eyomile, emnyama, isibonelo emiphongolweni, ngoba isitashi sisheshe siphule sibe yi-glucose esiqandisini. Ngenxa yokuthi ungenawo igumbi, sebenzisa amabhokisi amakhadibhodi avumelekile noma amabhokisi. Akunconywa ukugcina amazambane ngezikhwama zepulasitiki nephepha.
3. anyanisi
Ukulala isikhathi esithile efrijini, u-anyanisi ekugcineni uzothambile, futhi okubi nakakhulu - isikhunta. Esinye sezizathu zokuthi kungani kunganconywa ukugcina u-anyanisi aluhlaza ngezikhwama zepulasitiki esiqandisini ngukuthi ukugcina isikhathi eside kudinga umoya. Ngokuqondene no-anyanisi ohlutshiwe, ngokuphambene - kungcono ukuwugcina ezigodini ezivaliwe konke esiqandisini esifanayo.
4. I-avovoc
Uma kwenzeka i-avocado, ifriji kufanele isetshenziswe uma izithelo zivuthiwe futhi ngeke udle ngokuqondile ngemva kokuthenga. Uma i-avocado ingakavuthi, ake kube ngcono ukuhlala nje esitsheni sezithelo etafuleni lakho.
5. I-garlic
Ingabe ufuna ukuyikholelwa noma cha - kodwa ukugcina ugarlikhi efrijini, empeleni, kunomthelela ekuhlumeni kwayo. Kukhona amathuba aphezulu ukuthi ayoba isikhunta futhi athambekele. Ngendlela, ukubukeka kwegalikhi ngeke kushintshe okuningi, futhi uzofunda mayelana nokuthi umkhiqizo uchitheka, kuphela ngokusisika.
6. Isinkwa
Lapho ukomiswa kwesinkwa ngefriji, i-ovini kuphela ingalwa, ngakho-ke uma ungafuni isikhathi eside, isikhathi eside ukuhlafuna isicebe esinzima nesomile, usibeke lapho uma usuvele ulungise isangweji.
7. Ikhofi
Ngokuqondene nokulondoloza ukuhlanza nokunambitheka kanye nekhofi yomhlabathi kanye nobhontshisi bekhofi kudinga indawo epholile ebomvu, isiqandisini akusiyo ukugcina. Kodwa kukhona okuhlukile: uma ugcinwe ngekhofi eningi, ungayifaka, kepha iningi ngenyanga. Kungcono ukusebenzisa isitsha se-vacuum.
8. Utamatisi
Isitoreji samatamatisi esiqandisini singaholela ekulahlekelweni ukunambitheka kwabo, esikuthandayo kakhulu, futhi ngokusho kombukiso we-TV ohamba phambili "Sidla ekhaya," uJulia Vysotskaya, futhi ukulimaza insizi yamatamatisi.
9. Uju
Ukugcina uju esiqandisini akusizi ngalutho, ngoba kuwumkhiqizo wemvelo futhi, uma kusembizeni eqinile, kuzohlala kuze kube phakade. Emazingeni okushisa aphansi, ama-honey amacandi ngokushesha futhi eba nzima kakhulu. Ngemuva kwalokho, ungafaki i-spoonful honey uju.
10. I-watermelon
Ugogo nomkhulu bethu basebenzisa kanjani amakhadi? Kulungile, ngaphansi kombhede. Futhi sikukwazisa ukuba wenze lokhu. Uma kungenjalo, i-watermelon izolahlekelwa izinto ezisheshayo ze-beta-carotene, ngamanye amazwi - i-vitamin A, ewusizo kakhulu empilweni yethu. Uma i-watermelon iqedwe, ngaphambi kokuba uyibeke esiqandisini, qiniseka ukuthi uyimboza ngefilimu yokudla.
11. Ithanga
Iphunga ibhekwa kahle endaweni enomnyama, epholile, eyomile kahle.
12. Amafutha omnqumo
Njengoba uhlala esiqandisini, amafutha omnqumo angathola ukuvumelanisa kokhilimu. Ngakho-ke, kungcono ukuyibeka eshalofini setethi ekhishini.
13. Basil
Okumangalisa ukuthi, esiqandisini, i-basil izokwanda ngokushesha kunokuthi uma uyibeka engilazini yamanzi futhi uyayinakekela njengembali yangaphakathi. Ngaphezu kwalokho, kunendawo yokuthola iphunga leminye imikhiqizo eseduze eshalofini elifanayo. Ukuze isitoreji sesikhathi eside siphume futhi usifake esiqandisini.
14. Izithelo: ama-apricot, ama-kiwi, ama-peaches, ama-plums, ama-mango
Njenge-avocado, izithelo ezingenhla kufanele zigcinwe esitokisini esikhundleni sefriji, ngaphandle kwalokho zizolahlekelwa izakhi eziningi - izakhi.
15. I-Peanut Butter
Akukho okuhlanganisiwe nebhokisi le-peanut elingcono kune-jelly noma i-jam. Kodwa-ke, ngokungafani nama-jams amaningi, ibhotela le-peanut lihle kakhulu eligcinwe kwikhabhinethi ekhishini. Ngakho-ke ayibuni futhi ngeke kube nzima.
16. Ikhukhamba eqoshiwe
Ayikho isikhala esanele efrijini? Ungasusa khona ngokuphepha imbiza yamakhukhamba aqoshiwe, asevele evikelekile kahle ekukhunjweni nge-preservative futhi akudingeki ukuba selehlile. Okufanayo kusebenza kuwo wonke imikhiqizo equkethe i-marinade noma i-pickle.
17. Amaqanda
Kukhona ingxoxo enkulu mayelana nokuthi ungagcina amaqanda: esiqandisini noma cha. Ezinye izifundo zifakazela ukuthi amaqanda ayishintshi izindawo zabo, kungakhathaliseki ukuthi zigcinwe kuphi. Kodwa ngokusho kwemiphumela yokuhlolwa okunye okwenziwe, kungashiwo ukuthi amaqanda alahlekelwa ukunambitheka kwemvelo nokunethezeka lapho egcinwe esiqandisini. Ngakho-ke, kungcono ukugcina amaqanda ngaphandle kwawo.
18. Isaladi
Kusukela kulo isaladi egqoke, kuncike ukuthi kufanelekile ukuyibeka efrijini. Uma kungukumayonnaise noma i-yogurt, yiqiniso, kuyafaneleka. Uma amafutha omnqumo noma uviniga, ungashiya ngokuphephile isitsha etafuleni ekhishini.
19. Ketchup
Ngisho nephakeji evulekile ye-ketchup, akudingeki ukhathazeke futhi ungathathi isikhala emashalofini esiqandisini. Zonke izithasiselo ezisetshenziselwa ukulungiselela i-ketchup zikuvimbela ukuba zingadluli isikhathi eside.
20. I-tuna ekheniwe
I-tuna inomnandi kakhulu uma uvula imbiza yokushisa kwekamelo. Konke kucatshangelwa kusengaphambili nangemininingwane encane kunazo zonke: ukulondolozwa kuyilondolozi, ukuze ligcinwe ngaphandle kwesiqandisisi.
21. Izithelo zeCitrus
Emazingeni aphansi asezingeni eliphansi, ama-oranges nama-lemons ahlanganiswe namabala, i-peel yabo iphela, isithelo siba buthaka kakhulu. Embuzweni, lapho ungagcina khona lolu hlobo lwemikhiqizo, usuvele uziphendule ngokwakho;)
22. Ukhukhamba
Ukhukhamba kanye nemikhiqizo eminingi evela kuhlu olungenhla kungcono ukugcinwa ekamelweni lokushisa. Yiqiniso, hhayi isonto lonke, kodwa okungenani izinsuku ezimbalwa ngokuqinisekile.
23. izaqathe
Akuyona imfihlo ukuthi ngezinye izikhathi, ngenxa yokusebenza okungafanele kwesiqandisini, amanzi awela ifomu ngaphakathi, elichaphazela kakhulu izaqathe. Iphanga masinyane, iba amanzi - futhi lena yinto encane engenzeka ezinqotweni ngenkathi igcinwa esiqandisini.
24. Ushokolethi
I-chocolate iphakanyiswa ukuba ifakwe esiqandisini uma kwenzeka iyancibilika ukuthatha ifomu layo langaphambili. Uma kungenjalo, lokhu akudingekile.
25. Amaqabunga ama Corn
Emagqabeni ommbila, izinga lokushisa eliphansi lithinta ngalendlela elandelayo: ziba crispy.
26. Umfula
Umfula ungomunye wokudla okungenakuzithoba. Vele uthathe indawo yakhe eshalofini esakhiweni. Isimo esiyinhloko yisitsha se-vacuum.
27. Pepper elimnandi
Uma ufake i-pepper esiqandisini, cishe, ingashintsha ngisho nombala obumnyama, futhi lokhu kuyisignali ye-spoilage yomkhiqizo.
28. Jam
Isimo esikhulu sokugcina i-jam esiqandisini - ungaphazamisi neminye imikhiqizo (sebenzisa njalo isipuni esihlanzekile). Lokhu kungathinta kokubili ukunambitheka nokuvumelana.
29. Izinongo
Wake wake wabona izinongo ezigcinwe esiqandisini esitolo? Futhi-ke balala emashalofini izinyanga ezimbalwa. Konke akusiyo ingozi, izinongo zigcinwe kahle futhi kusetshenziswe izinga lokushisa.
30. Ama-apula
Bathi i-apula ngosuku lifana ne-anyanisi esivela ezifweni eziyisikhombisa. Kuzo, ukuhlanya, kunezinto eziningi eziwusizo namavithamini. Ekamelweni lokushisa, ama-apula agcinwa kusuka emavikini angu-1 ukuya kwangu-2. Uma uvame ukuwasebenzisa ukudla, awudingi isiqandisisi.
31. Amapheya
Akuwona wonke umuntu owaziyo, kepha amapheya akhula kangcono uma eseqedile isihlahla. Ngakho-ke ngokushesha bayashesha futhi banesizungu. Ngakho-ke, kungcono ukuwafaka esiqandisini ngemuva kokuvuthwa kokugcina isikhathi eside.
32. Soy sauce
Impilo yasheluli ye-soy sauce ingaphezu kokupheka noma isinaphi - kusukela eminyakeni eyi-1.5 ukuya kweyesi-3. Ikhiqizwa ukuvutshelwa, yingakho lo mchuzi awudingi ukushisa okuphansi. Uma ungasebenzisi i-soy sauce isikhathi eside, ingashintsha umbala kancane, kodwa isasebenza.
33. Isitshalo seqanda
Lezi zitshalo kufanele zigcinwe kude nelanga elisebusweni lokushisa kwamahhala, njengoba ama-eggplants azwa amazinga okushisa aphansi. Uma izinga lokushisa liwehla ngaphansi kwe-10 ° C, ama-eggplant alahlekelwa izakhi zawo nezakhiwo eziwusizo, futhi abe buthaka futhi ekhululekile.
34. amaphayinaphu
Ngokungafani nezinye izithelo, i-ananasayi ngeke ivuthwe kahle. uma kunqunywe. Ungaletha izithelo ukuba zivuthiwe ukuze ziba mnyama futhi zenze kahle, kodwa ngeke zenziwe zibe mnandi. Ubumnandi bophayinaphu buzuzwa isitashi esineziqu zesitshalo. Emva kokuba ingane isuke isitshalo ngokwayo, ayikwazi ukugcina ushukela. Ukugcina i-phaphayinti esiqandisini kuyonciphisa inqubo yokunciphisa nokusula. Ngenxa yemakhaza, i-chinanini ingahle idlule, kepha lokhu kuvame ukwenzeka kuphela uma ugcina i-ananas emakhazeni isikhathi eside, kunokuba kube nezinsuku ezimbalwa.
35. Ubhontshisi
Ubhontshisi obomile ekamelweni lokushisa ligcinwa iminyaka, ubhontshisi obunqotshwa - izinyanga. Uma ungasebenzisi ngokushesha ubhontshisi obunandi bokudla, kungcono ukuyifaka esiqandisini. Ngaphandle kwalo, lizogcina ukunambitheka kwalo cishe isonto.
36. Uviniga
Uviniga uhlobo lwezinkathi, kanti iningi lawo alidingi amazinga okushisa aphansi. Konke ngenxa yezinto ezi-acidic eziqukethwe uviniga. Ukwakhiwa kwamagilegars, okuncane okufisa ukushisa, kubandakanya imifino, ugarlic, anyanisi. Uma ungabaza, ngabe ubeka ibhodlela likaviniga esiqandisini, funda nje ukubunjwa komkhiqizo.
37. Salami
Njengoba kuyaziwa, i-salami yindlela enobisi obunzima obubhemayo obuvela emoyeni omisiwe emoyeni othathwe ezilwaneni noma ezilwaneni ezahlukene. Ngokomlando, i-salami yayithandwa kubantu abahlala ezweni, ngoba ngemva kokusika kungenzeka ukuthi igcinwe ekamelweni lokushisa izinsuku ezingaba ngu-30-40. Umsindo okholisa.
38. Izihlahla zomnqumo
Emashalofini wezitolo unikezwa izinhlobo eziningana zeminqumo ekhonjiwe. Futhi kulokho okuxhomeke kukho, kufanelekile ukuwagcina esiqandisini noma cha. Empeleni, ama-olivini akheniwe awakhulumi ngendlela yokushisa ekamelweni lokushisa, kodwa kunezici eziningana zokugcina isitoreji: kungcono ukugcina imbiza evulekile esiqandisini, hhayi ukuthululela uketshezi (i-marinade) equkethwe embizeni. Ode kakhulu ugcina iminqumo, uma ifakwe esitsheni se-vacuum, bese uhlala esiqandisini.
39. Amafutha
Indawo yokugcina ibhotela incike ekutheni uyisebenzisa kangaki ukudla. Ngaphezu kwalokho, kukhona umehluko phakathi kwebhotela elivamile nelithambile, lokhu kugcinwa, ngokwemvelo, isikhathi eside. Kodwa njengoba ibhotela elingavumelekile livame ukwenziwa ngokusekelwe ubisi olungasetshenzisiwe, futhi alusongelwa ikakhulukazi lokushisa kwekamelo. Kodwa kuphezu kwakho.
40. Amabhisikidi
Ama-biscuits nazo zonke izinhlobo ze-crackers kufanele zigcinwe endaweni epholile. Kunconywa kakhulu ukuhlola ukuqina kwepakethe ye-crackers. Umswakama okhona emoyeni, kanye nekhono lama-biscuits ukuwuthola masinyane kungaholela ekuqothulweni komkhiqizo. Futhi ungawagcini emithonjeni yokushisa, kokubili kwemvelo - ilanga, nokufakelwa - izinto zogesi zendlu. Khumbula ukuthi amabhaktheriya aqala ukwanda kakade ku-4ºС.