Artichoke waa warshad sanadka oo dhan ah, laakiin xilligu waa Maarso-Abriil iyo Sebtembar-Oktoobar. Artichokes guga ayaa si aad ah u qaabaysan oo leh inflorescences furan oo yar, artichokes dayrta ayaa aad u dheereeya oo aad u furan. Burooyin waaweyn ayaa koraan dhamaadka asliga ah, maadaama ay helaan iftiin badan iyo qorrax, iyo "carruurta" waxay ku koraan hooska. Artichokes yar yar miisaan ma leh, waxaa la iibin jiray oo kaliya barafaysan oo la jarjaray, hadda waxaad iibsan kartaa mid cusub. Sida loo doorto artichokes Artichoke cusub wuxuu leeyahay caleemo cagaaran oo siman oo "qaya" marka la cadaadiyo. Nabarrada iyo xagashada kelyaha haba yaraatee ma muujinayaan in artichoke aanu cusbayn - waxay samayn karaan natiijada gaadiidka aan taxaddar lahayn. Artichokes cusub ayaa had iyo jeer miisaan ka badan inta muuqaalkoodu soo jeedinayo. Artichokes ugu macaan waa kuwa jiilaalka, "dhunkadeen" by dhaxan ugu horreeya. Caleenta artichoke looma isticmaalo karinta. Sida loo kaydiyo artichokes Ku qoysi artichokes biyo, ku rid bac oo ku kaydi qaboojiyaha ama dambiisha khudradda ilaa 2 toddobaad. Sida loo kariyo artichokes Artichokes waa la kaami karaa, la shiilay, la dubay, oo la dubay. Baastada, casseroles, maraqa qudaarta iyo risotto artichoke ayaa soo baxa si aad u casiir leh. Artichokes waxaa loo isticmaali karaa in lagu sameeyo saafi iyo saladh. Artichokes la qaboojiyey ee bakhaar lagu iibiyo ayaa sida ugu wanaagsan loogu isticmaalo suxuunta basbaaska leh. Cuntooyinka lagu lammaaniyo artichokes saliidaha: Saliid saytuun, subag, Saliid hazelnut, Saliid hazelnut; geedo yaryar iyo dhir udgoon: tarragon, chervil, thyme, sage, rosemary, toonta, dill; - farmaajo: jiis ari, Ricotta, Parmesan; - miraha: liin, oranji; - khudaarta iyo digirta: baradhada, basasha, boqoshaada, digirta, digir. Nuances Markaad karinayso artichokes, had iyo jeer isticmaal mindida birta ah iyo maacuunta; Birta iyo aluminiumku waxay keeni doonaan artichokes inay lumiyaan midabkooda. Haddii aad isticmaasho foornada marka aad karinayso artichokes, iska hubi in aysan la kulmin artichokes. Marka aad xardhayso artichokes, ku mari liin dhanaanta jeexan. Ku rid qaybaha artichoke ee diiray baaquli leh liin oo lagu qasi jiray biyo (3-4 qaado oo casiir ah 250 ml oo biyo ah). Si aad u ilaaliso midabka artichokes inta aad karkarinayso, ku dar 2 qaado oo bur ah iyo 2 qaado oo saliid saytuun ah biyaha. Haddii aadan jeclayn urta karinta artichokes, ku dar caleemaha baydhariga dheriga. Nadiifinta artichoke 1) Mindi fiiqan, jar jirida iyo sare ee artichoke (qiyaastii 1/3) si aad u muujiso xudunta. 2) Ka saar caleemaha hoose ee dibadda, kuwaas oo leh qaab dhismeed adag. Si taxadar leh uga saar caleemaha si xun u dhaawacmay ama bunni ah. 3) Go' kasta, ku jar qaybta sare maqas (1/3), lama cunin. 4) Si fiican u raaci artichokes biyo socda hoostooda. Iska hubi in aysan jirin wasakh u dhaxaysa caleemaha. 5) Liin badhkii, ku subag dhammaan qaybaha caleemaha si aanay u madoobaanin.
Sida loo cuno artichokes 1) Artichokes waxaa lagu cunaa gacmaha. 2) Caleemaha hal mar ayaa la jeexjeexay, salka hilibka leh ayaa lagu daraa suugada, ka dibna si degdeg ah ayaa loo kala jiidaa ilkaha dhexdooda si looga saaro qaybta jilicsan. Qaybta aan la cuni karin ee caleenta ayaa la dhigayaa cidhifka saxanka. 3) Mindi, si taxadar leh u gooya qaybta aan la cuni karin ee asaasiga ah ee artichoke. 4) "Qalbiga" jilicsan ee artichoke ayaa lagu daraa suugada oo la cunaa farxad. Xigasho: realsimple.com Translation: Lakshmi