Amapinapua angenamaphutha angeke avuthwe phambili
Isikhathi se-peak for ananasana esisha sisuka ngoMashi kuya kuJulayi, kodwa sitholakale unyaka wonke ezimakethe eziningi.
Uma uphayinaphu omusha ususelwa esitshalweni, ngeke uvuthwe noma yikuphi okunye, ngakho-ke ukhohlwe ngokuyeka ukuvuthwa kwi-counter. Ngaphandle kwanoma yikuphi ukugcina kwesitashi ukuguqula ushukela, kuzovele kuqale ukubola nokuvuthwa.
Ukukhethwa kwe- Ananas
Amapayipi amahlumela avuthiwe kufanele abe namaqabunga aluhlaza okwesibhakabhakeni, amasha ahlanzekile emcimbini omncane, onomqhele omningi, futhi iqabunga kufanele libe lula ukususa uma livuthiwe ngokuphelele.
Futhi, ikhala libonisa ukuthi liyithuluzi elinamandla ekunqumeni ukuvuthwa.
Isithelo kufanele sibe nesibindi, sizwe sinzima futhi sibe nesiphuzo esinamandla, kodwa singavuthi, iphunga eliyinaninate. Umbala ungaba oluhlaza noma ophuzi-igolide, kuye ngezinhlobonhlobo. Zizwe phansi. Kumele kube nokucindezela okuphakathi, kungabonakali isikhunta, futhi amehlo kufanele abe akhanyayo, aqhakazile futhi aphathe. Gwema noma yikuphi okomile noma obukeka bekhulile futhi kunzima. Amehlo amnyama, izindawo ezithambile, namaqabunga aphuzi zonke izikhombisi ze-ananas zihamba phambili.
Izitolo eziningi zokudla i-apinapple fresh futhi zizobumba bese zigxila ekudingeni besebenzisa umshini olula. Uma ungenayo inzuzo yomshini wakho we-grocer, sebenzisa ummese oqinile, okhaliphile ukuze usike isisekelo nomqhele. (Gcina umqhele bese uzama ukukhulisa uphayinaphu wakho ekhaya.) Hlanganisa isikhumba ngokunyakaza okuphansi, okulandela ukuvunduka kwemvelo kwezithelo. Qinisekisa ukuthi ugaxe ngokwanele ekunqunyeni amehlo, okuyi-woody noma omba amehlo ngethipu lommese noma isihloko se-peeler.
Ukuze ulondoloze ijusi eliphunyukayo, unciphisa i-ananas endizeni. Ungalahli lezo zikhumba okwamanje. Bazobe bethatha ijusi ethile ongayifaka. Umgogodla wendawo we-chinanini unzima futhi unobumba. Ngokuvamile kuvunywe ngaphambi kokusebenzisa inyama enenininhla esele.
Isitoreji se-Ananas
Iphayinaphu entsha esishayo iyashona.
Kulimaza kalula naphezu kwendawo yangaphandle ebonakala sengathi igwetshiwe futhi iyovutha uma igcinwa ekamelweni lokushisa isikhathi eside kakhulu. Uma ugcina ekamelweni lokushisa, sebenzisa ngaphakathi kwezinsuku ezimbili.
Ukugcina ekamelweni lokushisa kuyokwandisa izinga le-acidity le-ananas, kodwa ngeke liphucule ubumnandi. Ungadlulisa isikhathi sokuphila ezinsukwini ezintathu kuya kwezinguhlanu ngokuphefumula lonke uphayinaphu esikhwameni seplastiki.
Uma unqanyuliwe futhi unqunywe, qiniseka ukuthi i-ananas ihlanganiswe ijusi esitsheni esingazimele, isiqandisini futhi sisebenzise ezinsukwini ezinhlanu kuya kweziyisikhombisa. Vumela isithelo siphindele ekamelweni lokushisa ngaphambi kokudla ukuze uthuthukise i-flavour.
Iphayinaphu ebizwa ngokuthi i-chinese esisha ngokushesha ingafakwa iqhwa ngo-juice noma isiraphu, kodwa iyolahlekelwa ukunambitheka okuthile. Peel, core bese uthathe izinhlamvu. Faka emaphaketheni epulasitiki angenawo umoya noma iziqukathi ezimboziwe ngejusi lakhe lemvelo bese ubanda kuze kube izinyanga ezingu-6.
Iphayinaphu yekhinini enamathanga itholakala ku-tincetu, izinhlanzi, ezichotshoziwe, nejusi. Kuthatha amaphayinaphu amathathu ukukhiqiza enye yezinkambo ezinamathele. Ibanga elidumile livela kwingxenye ephansi emnandi ye-ananas. Ukuphakamisa i-ananas emathinini emanzini abandayo isikhathi esingangxenye yehora kuzosusa ezinye izinsalela zensimbi.
Iphayinaphu yekhinini ekheniwe ingagcinwa kuze kube unyaka owodwa eshalofini kwikhabhinethi epholile, eyomile.
I-leftover i-chinanini ekheniwe kufanele ibe seqandisini ku-juice yayo esitsheni esifakwe ngaphakathi futhi isetshenziswe phakathi nesonto.