Artichoke shine tsire-tsire na shekara-shekara, amma kakar shine Maris-Afrilu da Satumba-Oktoba. Artichokes na bazara sun fi zagaye da siffa tare da ƙarancin buɗewar inflorescences, artichokes na kaka sun fi elongated kuma sun fi buɗewa. Manyan buds suna girma a ƙarshen tushe, yayin da suke karɓar haske da rana mai yawa, kuma "yara" suna girma a cikin inuwa. Ƙananan artichokes ba su da nauyi, a da ana sayar da su a daskararre kawai da pickled, yanzu za ku iya saya sabo. Yadda za a zabi artichokes Wani sabon artichoke yana da santsi koren ganye waɗanda suke "ƙuƙuwa" lokacin dannawa. Scars da scratches a kan kodan ba su nuna ko kadan cewa artichoke ba sabo ba - suna iya samuwa a sakamakon rashin kulawa da sufuri. Fresh artichokes koyaushe suna yin nauyi fiye da yadda bayyanar su ta nuna. Mafi kyawun artichokes shine hunturu, "sumbace" ta farkon sanyi. Ba a amfani da ganyen artichoke wajen dafa abinci. Yadda ake adana artichokes Jika artichokes da ruwa, sanya a cikin jakar filastik kuma adana a cikin firiji ko kwandon kayan lambu har zuwa makonni 2. Yadda ake dafa artichokes Artichokes za a iya dafa shi, soyayyen, stewed, da gasassu. Taliya, casseroles, kayan lambu stews da artichoke risotto suna fitowa sosai. Ana iya amfani da artichokes don yin purees da salads. Daskararrun artichokes da aka siyo a cikin kantin sayar da kayayyaki an fi amfani da su a cikin jita-jita masu yaji. Abincin da aka haɗa tare da artichokes - mai: man zaitun, man shanu, man hazelnut, man hazelnut; - ganye da kayan yaji: tarragon, chervil, thyme, Sage, Rosemary, tafarnuwa, Dill; - cuku: cuku, Ricotta, Parmesan; - 'ya'yan itatuwa: lemun tsami, orange; - kayan lambu da legumes: dankali, shallots, namomin kaza, wake, Peas. Nuances Lokacin dafa artichokes, koyaushe amfani da wuka na bakin karfe da kayan aiki; baƙin ƙarfe da aluminum za su sa artichokes su rasa launi. Idan kuna amfani da foil lokacin dafa artichokes, tabbatar da cewa bai shiga hulɗa da artichokes ba. Lokacin sassaƙa artichokes, shafa ruwan lemun tsami a kan yanke. Sanya peeled artichoke a cikin kwano tare da ruwan 'ya'yan itace lemun tsami diluted a cikin ruwa (3-4 tablespoons na ruwan 'ya'yan itace da 250 ml na ruwa). Don kiyaye launin artichokes yayin tafasa, ƙara cokali 2 na gari da teaspoons 2 na man zaitun a cikin ruwa. Idan ba ka son kamshin dafa abinci artichokes, ƙara bay ganye a cikin tukunya. Artichoke tsaftacewa 1) Tare da wuka mai kaifi, yanke kara da saman artichoke (kimanin 1/3) don fallasa ainihin. 2) Cire ƙananan ganye na waje, waɗanda ke da tsari mai tsauri. A hankali cire duk wani ganye da ya lalace sosai ko launin ruwan kasa. 3) Daga kowace takarda, yanke ɓangaren sama da almakashi (ta 1/3), ba a ci ba. 4) Kurkura artichokes sosai a ƙarƙashin ruwa mai gudu. Tabbatar cewa babu datti tsakanin ganye. 5) Da rabin lemo, a rika shafawa duk sassan ganyen ganyen domin kada su yi duhu.
Yadda ake cin artichokes 1) Ana cin artichoke da hannu. 2) Ana tsage ganyen daya bayan daya, a tsoma gindin naman a cikin miya, sannan a yi sauri a ja tsakanin hakora a cire bangaren mai taushi. An sanya ɓangaren ganyen da ba za a iya ci ba a gefen farantin. 3) Tare da wuka, a hankali yanke sashin da ba za a iya ci ba daga ainihin artichoke. 4) "zuciya" mai laushi na artichoke an tsoma shi a cikin miya kuma an ci shi da jin dadi. Source: realsimple.com Fassarar: Lakshmi