Abinci

description

Tsuntsu na dangin mara da'a, jaka, in ba haka ba ana kiranta "chukar". Tana zaune ne a arewacin latitude. An samo ptarmigan a cikin tundra a cikin Far North. Lokacin farautar jakar ruwa yana farawa daga watan Agusta zuwa Disamba. Nauyin jakar karami karami ne, ya kai gram 400 a cikin launin toka mai toka kuma kusan gram 800 a cikin fari da ruwan toka. Kuma tsawon gawar jakin jeri ne daga santimita 30 zuwa 40.

Gawawwaki galibi ana shirya duka ne. Za a iya soya kayan hadin, a tafasa su, a gasu, a cushe su kuma a tsinke su. Wannan nama ne mai ci kuma mai taushi. Lokacin zabar wannan samfurin a cikin shago ko a kasuwa, kuna buƙatar kulawa ta musamman ga yanayin fatar tsuntsu. Tunda naman kashin bashi da kiba sosai, yana saurin lalacewa. Sabbin kaji da ake ci suna da launin fata, babu tabo da tsarin roba, musamman a ƙarƙashin fikafikan.

Akwai girke -girke da yawa don dafa naman alade. Daga cikin mutanen arewa, jikokin da aka cika da berries - lingonberries, cloudberries ko cranberries ya shahara sosai a cikin kayan gargajiya. Ya ɗauki kek ɗin tare da naman alade a matsayin faranti mai daɗi.

Hakanan zaka iya amfani da namansa azaman ɗayan abubuwanda ke cikin salatin. Don dandana, naman kashin mai laushi ne mai ɗanɗano bayan ɗanɗano, yana da launin ruwan hoda mai duhu. Naman namiji na iya samun ɗanɗano mai ɗaci; gourmets musamman son shi.

Abun kunkuru da abun kalori

• Caimar caloric 254 kcal
• Sunadaran 18 g
• Kitsen 20 g
• Carbohydrates - 0.5 g
• Kifi 1 g
• Ruwa 65 g

Fa'idodi daga Cinya

Hatta Avicenna (masanin kimiya, masanin falsafa da likita) a aikinshi "Canon of Medicine" yayi nuni da tasirin warkar da naman kashin. A hankali, masanan, dogaro da ilimin magabata, amma ta amfani da sabbin hanyoyin bincike, sun tantance hakikanin fa'idar tsuntsun.

Ana nunin naman jejin ga mutanen da ke fama da kiba. Abubuwan da ke cikin kalori na samfurin kaɗan ne, saboda haka ana iya saka shi a cikin kowane abinci. Haɗin ya ƙunshi enzymes na musamman waɗanda ke hanzarta saurin metabolism zuwa iyaka, cire cholesterol, da inganta yanayin aikin jiki.

Propertiesarin kaddarorin samfurin: yana daidaita yanayin narkewa idan aka sami guba, maƙarƙashiya, gudawa; yana yin rawar ƙarin ƙarfin sha'awar sha'awa (yana ƙaruwa matakin libido); yana daidaita matakin haemoglobin a cikin jini; inganta shakatawa da ƙarfafa tsarin mai juyayi; taimaka wajen magance cututtukan numfashi; daidaita matakan biotin. Biotin, bi da bi, yana daidaita ƙwayar sukari.

An shawarci mutanen da ke fama da ciwon sukari su mai da hankali ga abubuwan da ke cikin su kuma su yarda da likita kan shigar da nama cikin abincin yau da kullun; inganta ƙwaƙwalwar ajiya da haɓaka haɓaka; yana ƙarfafa gabobin da ke haifar da jini, yana daidaita aikinsu.

Kusar bargo

Ba a sami takaddama ba a cikin jaka. Saboda haka, kowa na iya cin su da kwanciyar hankali.

Gaskiya mai ban sha'awa game da jaka

1. Idan akwai wata barazana, kashin baya ya fada cikin dyskinesia - suna daskarewa. Wannan martani ne na kariya da suke ciki har sai abokan gaba sun tafi.
2. Yanayin zafin jiki na al'ada a cikin juzu'i shine digiri 45 a ma'aunin Celsius. Ana kiyaye ta a wannan matakin har ma a lokacin sanyi, lokacin da zafin jiki na waje ya saukad zuwa digo arba'in.
3. Naman waɗannan tsuntsayen sun shahara sosai, yana da amfani musamman a lokacin sanyi. Wannan shi ne saboda gaskiyar cewa yana iya daidaita yanayin haemoglobin a cikin jini. Hakanan yana da wadataccen bitamin B, wanda ke tallafawa tsarin juyayi. Wadannan hujjojin sune dalilin karuwar sha'awa a bangare.

Yadda za a zabi

Mafi kyawun tsuntsu shine wanda aka harba. Koyaya, kowa yana da damar da kansa zai tafi farauta da harbi wasan. A wannan yanayin, zaku iya yarda da mafarauci ko mai wasan don harbawa.

Lokacin sayen, ya kamata ku kula da wuraren da ke ƙarƙashin fikafikan, fatar a can ya kamata ya zama mai laushi, ba tare da ƙamshi mai ƙamshi da wuraren ɓarna ba, da yanayin labule, gashin gashin ya zama bushe. Kasancewar ɗayan waɗannan alamun na iya nuna cewa tsuntsun ba sabo bane. Mafarautan ajin farko suna kokarin kada su lalata jikin tsuntsun kuma su harbe shi galibi a ƙafa ko fikafikan idan tsuntsun yana tashi.

Idan kashi ya shiga cikin naman, to ya kamata a cire wurin da ke kusa da kwaya, saboda gubar na iya yaduwa a can. Yana da wuya a sami ramuka a cikin hanyar sadarwa. Yawancin lokaci ana siyar da su an cire su kuma suna daskararre, amma ba gutture ba.

Idan ka sayi irin wannan tsuntsu, to bai kamata a sami kankara mai yawa a kanta ba. Wannan ita ce alama ta farko da ta nuna cewa daskararren dutsen ya daskare kuma ya narke sau da yawa.

Yadda ake adanawa

Yakamata bututun da aka harba sabo a gutter kafin a ajiye shi. Idan za a dafa kaji a nan gaba, to za a iya ajiye shi a sanyaya tsawon kwanaki 1-2 a cikin babban sashin firinji, in ba haka ba ya kamata a daskarewa, inda zai iya adana kayan abinci na tsawon makonni 2-3.

Partridge a girki

Ana ɗaukar naman alade wasa ne na daji kuma jita -jita daga gare ta za a iya danganta su da abubuwan ci. A cikin ptarmigan, naman yana da ruwan hoda mai ɗanɗano kuma ɗan ɗanɗanon ɗanɗano da kaza.

Akwandon tokalar launin toka yana da ruwan hoda mai duhu, ya fi na fari fari sau daya da rabi zuwa biyu.

Smalaramin jakar itace jakarta. Nauyinsa bai wuce 500 g ba, kuma naman yana da launin ruwan hoda mai duhu da ɗanɗano mai ɗanɗano. Ana iya rarrabe shi da sauran nau'ikan janjere da farko ta jan bakinsa mai haske da ƙafa.

Zai fi kyau a gasa dukan ɓarna a cikin tanda ko tanda. Lokacin gasa yana tsakanin mintuna 40 zuwa awanni 2, gwargwadon taurin nama, wanda kuma, ya danganta da shekarun tsuntsu. Ana samun nama mafi taushi ta hanyar yin burodi a zafin jiki na 150 ° C, kuma za a rufe shi da soyayyen ɓawon burodi a zazzabi mai zafi na 180 ° C. Za ku iya hidimar shi a teburin ta hanyar cusa shi da dankali da namomin kaza, daji berries ko apples. Saboda girman tsuntsu ƙarami ne, galibi rabon kowane mutum ya haɗa da dukkan tsuntsun.

Hakanan ana kara naman kashin a cikin salads, pies, pizza, pates da fricassee ana yinsu daga shi.

Wasu mafarauta masu daɗin ci suna dafa miya mai kauri daga sashi, suna ci da ɗan romo.

Kauyen Kauyen

INGARDEWA NA HIDIMA 4

• Canza compositionungiyoyi
• Jigon 2
• Man shanu 2
• Man kayan lambu 1
• Naman alade 100
• Salt dandana
• Dankali 400
• Pepper dandana

HANYAR SAMUN DADI

• Pre-aiwatar da gawar jarkoki, kurkura shi kuma bushe shi da tawul ɗin takarda. Sannan a yanka ciki rabin. Mix man kayan lambu, gishiri da barkono. Rubuta jakar da wannan hadin.
• Muna dumama tukunyar, mu sanya wani ɗan man shanu a ciki sannan mu soya ɗan jujjuya a ɓangarorin biyu na tsawon minti 5. Sa'an nan a saka naman alade da dankalin turawa a yanka a cikin tukunyar ruwa, gishiri dan dandano. Rufe tukunyar tare da murfi kuma dafa a cikin tanda na kimanin minti 30.
• Kafin yin hidima, yayyafa abincin da aka gama da sabbin ganye.

A ci abinci lafiya!