Yadda za a gyara girke-girke da kuma karin bayani game da yin amfani da gishiri
Gishiri mai yiwuwa shi ne daya daga cikin kayan da aka fi amfani da shi a kowane ɗayan abincin. Naman gishirin gishiri zai iya ƙara wani dandano mai dadi amma a kan salting abinci zai iya zama mummunar. Idan ba ka taɓa yin mamakin lokacin da za ka kara wannan naman gishiri ko yadda za a ajiye salin salin amsoshin suna nan ba.
Ajiye Gishiri
• Gishiri maras tsinkaye yana da rai marar iyaka. Ya kamata a kiyaye salts da aka sare a lokacin da aka saka su da amfani a cikin shekara guda.
• Humidity da danshi zasu haifar da gishiri don tsayawa tare.
Ƙara game da nau'i nau'i na shinkafa guda goma ga mai shaker don shayar da danshi kuma riƙe gishiri mai yalwace.
• Kada ku ajiye gishiri a cikin kwantena na azurfa. Chlorine a cikin gishiri ya haifar da rashin lafiya tare da azurfa, yana haifar da ganowar kore.
Ajiye tasa mai laushi
• Idan ka shafe kan tasa kamar tasa, ƙara ruwa marar tsabta don tsarke shi ko kaɗa shi a cikin tsaka-tsakin, yanyan dankalin turawa na mintina 15. Kashe dankalin turawa (ko ku ci shi a matsayin mai dafa abinci!). Wadannan maganganu ba zasu aiki ba a cikin babban hadarin salting salting.
• Sauran sauye-sauye sau da yawa za'a iya taimakawa tare da ƙaramin kirim mai tsami, launin ruwan kasa ko vinegar. Yi amfani da hukuncinka dangane da miya, ta amfani da ɗan lokaci a lokaci kuma dandanawa a duk hanya.
• A bit of unsalted, dafa shinkafa shinkafa tsabtace da ruwa maras ruwa ko broth zuwa wani manna na manna zai iya taimakawa maganin warkar da oversalted soups ko stews.
Lokacin da za a ci abinci mai sanyi
• Don soups da sauces waɗanda suke da lokaci mai tsawo, sai ku sauƙi a gishiri a farkon, ku tuna cewa ruwa zai rage da ƙarfafa gishirin gishiri .
• Ko da yake naman gishiri yana kara zuwa gurasa da kayan shafawa suna inganta dandano, kada ku ninka wannan sashi lokacin da ake yin girke-girke.
• Gishiri yana jan juices daga kayan lambu. Wannan abu ne mai kyau ga wasu kayan lambu masu ruwa irin su cucumbers da eggplant a wasu jita-jita, amma idan kuna so namomin kaza su kasance su zama gishiri, ƙara gishiri a ƙarshen dafa abinci.
• MSG (monosodium glutamate), da aka yi amfani da su a yawancin Asiya, ba kawai yana ƙarfafa dandano na gishiri ba, amma zai iya ba da dandano mai kyau ga tasa saboda hulɗar sinadarai. Ka riƙe hakan a lokacin da kake amfani da su tare.
• Kada ku ƙara gishiri kafin yin watsar da fata . Gishiri yana fitar da danshi wanda ba zai kara yawan lokaci ba, amma rage girman, rubutu, da kwanciyar hankali.
• Idan ka shirya akan ƙara gishiri zuwa ruwan zãfi don taliya ko kayan lambu, jira har sai ruwa ya bugu kafin a ƙara shi. Ruwan salted yana da tsayi don tafasa.
• Bugu da ƙari na gishiri zuwa kayan lambu da kuma taliya ne sakamakon sakamako mai zurfi.
Tips for Salt Reduction
• Kayan kayan lambu a cikin ƙwayar sodium sun hada da beets, kale, chard, celery, alayyafo, ganye dandelion, karas, m, masara, da artichokes. Yi hankali lokacin daɗa gishiri.
• Lokacin da rage gishiri a gurasa, za ku buƙaci rage yawan yisti da ruwa. Gishiri ya zama wajibi ne ga gurasa mai yisti mai kyau, saboda haka kada ku yi tsammanin irin wannan ingancin idan kun canza shi. Gishiri yana raguwa da enzymes wanda zai sa gurasar ta rushe, ba tare da abin da ka ƙare ba tare da tsintsin tsintsiya na kullu. Yawancin lokaci, ƙananan adadin da aka yi amfani da burodi idan aka kwatanta da girman girman ba shi da daraja a cire gishiri.
• Gishiri mai dumi ba zai dandana kamar nishadi ba lokacin da sanyi saboda ruwan sanyi mai dadi.
• A lokacin da dandanawa don gishiri ko wasu abubuwan dandano, tabbatar da samfurin babban rabo mai yawa don rufe tsakiyar da bangarori na harshe. Ƙarshen harshen ba shi da mahimmanci. Har ila yau, tabbatar da kwantar da ciya kafin dandanawa kamar yadda zafi mai zafi zai iya dandana gogewa.
• Abincin kawai shine cin abincin teku yana da gishiri, la'akari da yanayin da suke ci gaba. Ƙara gishiri za ta yi launin shukar. Yi amfani da gishiri mai zurfi.
• Sabanin yarda da ƙwarewa, salting nama kafin cin abinci shine abu mai kyau lokacin dafa abinci a cikin yanayin zafi. Gishiri yana taimakawa caramelization na sukari masu rai a cikin nama kuma yana taimakawa wajen samar da ɓawon burodi da ke rufe dashi da dandano. Zaɓi gishiri ko gishiri mai amfani don amfani da nama.
• Idan dole ne ka ƙuntata izinin gishiri, zaku iya ƙara dandano ta hanyar yayyafa kyan kosher ko gishiri mai gishiri a kan abincin da aka dafa a lokacin lokacin hutawa.
• Kada kayi amfani da gishiri na tebur don ɗaukan kaya da canning. Additives na iya darken da pickles kuma shafi fermentation. Yi amfani da gishiri mai juyayi don sakamako mafi kyau.
• Sauya 1 Cakuda cakuda ko gishiri mai gishiri don gishiri 2 teaspoons.