Lezi zitshalo zinezinwele futhi zithandeka ngisho nokuba ziphuzi ngokupheka ngobumnandi nge-anyanisi. Zibuye zivunguvungu kusuka kumthamo okhululekile weganga lomhlabathi nompeli omnyama. Imifino enenhliziyo efana nemifino yama- kale ne-collard engakwazi ukumelana nezikhathi zokupheka ezinde futhi izuze ekutheni imisebe eqinile yokugcoba umsebenzi ikakhulukazi kule ndawo. Ukuze uthole ukukhakha okungeziwe, zama ukusebenzisa imifino yesinaphi noma imifino ye-turnips-ukunambitheka kwabo okubukhali kusebenza kahle lapha. Uma ufuna ukusebenzisa ukukhanya okusheshayo okupheka njenge-chard noma isipinashi, vele ukunciphisa isikhathi sokupheka ngemuva kokuthi ungeze imifino epanini (ungakhathazeki, kuphawulwe ukuthi ukuma nini nabo iresiphi ngezansi).
Qaphela ukuthi lemifino ingabonakala sengathi iphekwe isikhathi eside. Bathi, ngendlela. Ekuphekeni kwamanje kweMelika, imifino ivame ukumiswa futhi isetshenziswe. Lapha, bavunyelwe ukwenza okungaphezu nje kokuthanda. Ziphekwe ukuze zikhulule uketshezi lwawo, oluhlanganisa nezinongo kanye ne-aromatics ukuze kutholakale uketshezi oluphekayo okupheka okomusa wakhe imifino bese igaxa futhi ingenele, ilandele konke lokho okuhle okuhle okumnandi.
Okuzokwenza
- Ama-bunches amabili epheka imifino efana
- kale noma
- imifino ye-collard
- 1 anyanisi omncane ophuzi
- 2-3 cloves garlic
- 1 isipuni samafutha yemifino noma ibhotela
- 1/2 isipuni sikasawoti olwandle olumnandi, kanye nokuningi ukunambitha
- 1 ithisipuni isisindo somhlabathi *
- 1/2 ithisipuni emhlabathini we-turmeric (ozikhethela)
Indlela Yokwenza
- Hlanza imifino ngamanzi apholile, uqiniseke ukuthi uhlanza noma yikuphi ukungcola noma ukugcoba. Hlanganisa amanzi amaningi ngokweqile njengoba uzovela emanzini ambalwa ngokuthuthumela, kodwa asikho isidingo sokuwomisa ngaphezu kwalokho (amanzi abambelela kubo azofaka umswakama epeni ngenkathi epheka). Hlanganisa imifino bese uyibeka eceleni. (Ngenye indlela, ungawaqeda imifino kuqala bese uwahlanza esitsheni samanzi uphakamise ngaphandle, kufana nesaladi imifino- ubone imininingwane eminingi lapha .
- Peel bese uqothula anyanisi; ikhasi bese usika ugarlic.
- Ncoma amafutha noma uncibilikise ibhotela ebhodweni elikhulu phezu komlilo ophakathi (uzodinga umkhumbi omkhulu ukubamba yonke imifino eluhlaza futhi ukwazi ukuwugqugquzela nokuwahlanganisa ne-aromatics-bayopheka kuze kube ngaphansi kwesithupha komthamo wabo wokuqala).
- Uma amafutha noma ibhotela eshisa, engeza u-anyanisi, u-garlic, nosawoti bese upheka, uvuselela njalo, kuze kube yilapho u-anyanisi nogalikhi bencishiswa futhi i-anyanisi ishintsha, cishe imizuzu emithathu.
- Engeza i-ginger, turmeric, ne-pepper. Pheka, uvuselele, kuze kube yiphunga elimnandi, cishe ngomzuzu owodwa.
- Engeza imifino, uvuselele ukuhlanganisa, futhi unciphise ukushisa kuya ephakathi. Pheka imifino, ubavuselele njalo, baze baqale, cishe imizuzu emithathu.
- Vala imbiza bese upheka kuze kube yimifino ifakwe futhi ithenda, cishe imizuzu emihlanu.
- Ukushesha ukupheka imifino njenge-chard noma isipinashi kuzobe sekulungele manje. Imifino ye-Heartier iyoba mnandi futhi ijabulise nakakhulu uma uwamboza futhi ubaphe imizuzu engu-15 eyengeziwe. Engeza isipuni noma amanzi embizeni uma imifino iqala ukunamathela epanini.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 70 |
| Inani lamafutha | 3 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 0 mg |
| I-sodium | 237 mg |
| Ama-carbohydrate | 10 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 3 g |