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Tun zamanin da, irin wannan hanyar girkin ta sauko mana kamar dafa abinci… Masu binciken kayan tarihi sun yi imanin cewa mutanen da suka ƙirƙiro shi ne bayan sun dafa wuta da gasa a toka. Yawancin balaguron tarihi da na al'adu da yawa a ƙarshe sun yi nasarar kafa hanyar da magabata suka dafa abincinsu. Ya zama cewa saboda haka sun yi amfani da duwatsu masu damuwa, inda aka zuba ruwa a ciki da kuma sanya kayan da aka yi nufin dafa abinci, kuma an yi wuta a kusa da dutsen. Har ila yau, an yi amfani da duwatsun da aka zafafa a cikin wuta wajen dafa abinci, daga nan sai a tsoma su cikin kwanonin da aka rataya daga itace, da aka cika da ruwa a baya.
Littattafan dafa abinci sun ce dafa abinci ita ce hanyar shirya abinci a cikin kowane ruwa ko tururi, ban da mai. Mafi yawan wannan ruwa shine ruwa, wani lokacin madara, ruwan 'ya'yan itace.
Janar bayani game da hanya
Tafasa yana ɗaya daga cikin hanyoyin girki na gargajiya. Ta wannan hanyar, ana shirya miya, compotes, kayan lambu, 'ya'yan itatuwa, kifi, nama. Wannan hanyar ita ce hanyar shiga tsakani a cikin gwangwani na 'ya'yan itace, kayan lambu da nama gwangwani. A yau, akwai nau'ikan iri iri na wannan hanyar: hanyar gargajiya, dafa abinci mai sauri, dafaffen sanyi, dafaɗa, da dafaffen tururi.
Hanyar gargajiya… Ana amfani dashi a rayuwar yau da kullun don shirya darussan farko da na biyu. Don dafa abinci, ya zama dole a rage abincin da aka riga aka shirya (kayan lambu, 'ya'yan itatuwa, namomin kaza ko nama) cikin ruwan sanyi ko ruwan zafi. An ƙara sauran abubuwan da aka zaɓa na tasa da aka zaɓa yayin aikin shiri, gwargwadon lokacin da ake buƙata don shirye -shiryen su.
Don haka galibi ana dafa kayan lambu da namomin kaza na matsakaicin mintuna 25 zuwa awanni 1,5 (misali, dankali da gwoza); hatsi daga mintuna 15 zuwa 50 (gwargwadon iri -iri); kaji, ducks, turkeys, geese daga mintuna 45 zuwa 90, bi da bi, nama, a matsakaita, ana dafa shi daga awa 1 zuwa awanni 1.5.
An yi imani da cewa a cikin yanayin shirya darussan farko da compotes, yana da kyau a rage kayan da ake bukata a cikin ruwan sanyi (dukkan bitamin za su kasance a cikin broth); don shirya darussa na biyu daga kayan lambu da hatsi, ruwan da aka kawo a tafasa ya fi dacewa. An yi imani da cewa a cikin wannan yanayin, za a adana karin bitamin a cikin samfurori da kansu.
Yawancin lokaci ana shirya ta ta tafasa akan zafi mai zafi. Yana da mahimmanci cewa samfurin da aka dafa an rufe shi da ƙaramin ruwa don riƙe matsakaicin adadin abubuwan gina jiki a ciki. Don haka don dafa kaji, kuna buƙatar zubar da ruwan sanyi, wanda zai rufe tsuntsu kawai santimita 0.5, don nama kuna buƙatar santimita 1. A wannan yanayin, kar a manta da cire kumfa lokacin tafasa.
Saurin dafa abinciA cikin shekaru 30 na karnin da ya gabata, hanyar girki tare da taimakon masu dafa abinci masu matsin lamba sun zama gama gari. Ana amfani da wannan hanyar sau da yawa don saurin dafa nama, kayan lambu, da kifin gwangwani da nama na gida. Godiya ga tasirin motsa jiki, lokacin dafa abinci iri daban-daban a cikin masu dafa abinci mai matsi ya ragu sosai, kuma ƙasusuwan da ke cikin nama da kifi sun zama abin ci.
Sanyin girkiA shekarar 1977 a Sweden, saboda kokarin masana kimiyya, an kirkiro wani bangare na dafa abinci cikin sauri cikin ruwan sanyi. Tun daga wannan lokacin, ‘yan Sweden sun yi amfani da kayan aikin don shirya ɗumbin abinci ga asibitoci, yara kanana da makarantu. Ana amfani da ruwan sanyi azaman jagora don irin wannan girkin. Godiya ga wannan, ana kiyaye matsakaicin adadin bitamin a cikin abinci.
HarsheWannan zaɓin yana kwaikwayon dafa abinci a cikin murhun Rasha. Tun daga 1980, mun shimfida sabbin kayan wutar lantarki don kicin - masu dafa abinci marasa nutsuwa. Abinci, tare da taimakonsu, ana dafa shi a hankali, na awanni 5-6. Amma ta wannan hanyar girkin ne abinci ke iya bayyana dandano cikakke.
Steam dafa abinci… Ana la'akari da hanyar dafa abinci mafi fa'ida. Ta wannan hanyar, kayan lambu, kullu da kayan cuku, ana shirya jita-jita na nama. Misali, duk mun san cutlets da nama. Abu mai kyau game da dafa abinci na tururi shine abincin da aka shirya ta wannan hanya yana da laushi a cikin ciki.
Abubuwa masu amfani na dafa abinci
Bari mu fara da darussan farko, waɗanda ke da fa'ida sosai ga kusan kowa. Ga masu son samun nauyin da ya dace, Faransanci ya ba da shawarar cin miyan ganyayyaki don cin abincin dare, kuma yana da kyau idan wannan sanannen miyan albasa ne.
Ruwan yana haifar da jin cikar ciki ba tare da ya cika wajan narkewar abinci da yamma ba. Kari akan haka, musamman idan tsarin farko na cin ganyayyaki ne da mai-mai, mai kuzari na motsa jiki.
Ana nuna kwasa-kwasan farko ga kowa don rigakafin rikice-rikice a cikin aikin sashin hanji, kuma su ma wajibi ne su kula da daidaiton ruwa a jiki.
Ana nuna dafaffen abinci don maruru na ciki da marurai na duodenal, allergies, dysbiosis, an tsara su ne ga mutanen da suka raunana bayan rashin lafiya, ana haɗa su cikin abincin yau da kullun na masu bi da rayuwa mai kyau.
Bugu da kari, miya, hatsi, dafaffen nama sun zama tushen abincin abinci, wanda ya zama dole ga duk wanda ya damu da lafiya. Wannan ya faru ne saboda kasancewar lokacin da muke cin busasshen abinci, cikinmu yana fuskantar tsananin ruwan 'ya'yan ciki, kuma yawan amfani da miya, broth da borscht yana rage haɗarin gyambon ciki.
Kayan haɗari na dafa abinci
A halin yanzu akwai wani shubuha hali ga wannan hanyar dafa abinci. Wasu sun yi imani cewa hanyar ba ta da amfani, tunda tana lalata har zuwa 70% na bitamin C, kuma har zuwa 40% na bitamin B.
Zai yiwu akwai wasu gaskiya a cikin irin wannan bayanin, amma kar ka manta cewa ta hanyar haɗa hanyoyin girki, tare da amfani da wannan hanyar daidai, za ku iya cimma cikakkiyar daidaitaccen abinci. Bugu da kari, ga wasu cututtukan hanji, wannan hanyar girki ana daukarta mafi sauki da dacewa ga saurin murmurewar marasa lafiya.