Saladi ya chicory Witluf

Ndikugwira ntchito yokhudza chomera ichi, ndidadabwa momwe zimakhalira zosavuta komanso zosangalatsa m'moyo wanga. Adayamba kufunafuna chifukwa chomwe izi ziliri, mwachionekere, chifukwa ndani wa ife amene sazunzika? Kumbukirani, ku Tolstoy mu "Nkhondo ndi Mtendere": pali amuna awiri ataimirira ndikuyang'ana sitimayi yomwe ikudutsa pa sitepe. "Ndi mphamvu yanji yomwe imayendetsa mwadzidzidzi?" -munthu wina amafunsa wina. Lingaliro lomalizirali, likuwoneka kuti, adasunthira bwino ziwalo zake zopezeka m'thupi ndipo adaziyankha yekha kuti: "Tawonani zomwezo." Ndipo onse anali okhutira kwambiri chifukwa adapeza chifukwa choyendera injini. Inenso ndili ndi saladi wanga wa cyclic, ndikuyang'ana chifukwa cha kukongola kwa moyo wanga momwemo.

Vitlouf, Belgian Endive, saladi wa Chicory. © David Monniaux

Choyamba, saladi iyi ndi mtundu wamba wa chicory, wodziwa kwa ine kuyambira ubwana wakumidzi. Tinautcha duwa la buluu, lomwe limakula kwambiri pamalo otseguka a Prikhaper Territory. Ndipo m'modzi yekha mwa ife, Volodya, yemwe anali mtsogoleri wathu chifukwa cha mphamvu zake, ulesi ndi zokumana nazo zaumoyo, adamuyitana, monga timaganizira, mwasayansi - "Cycloren". Ndipo tonse tidanjenjemera pamaso pake.

Kachiwiri, tsopano kwa zaka zingapo tsopano chicory wapeza chilolezo chokhazikika mnyumba mwanga: mkazi wanga amadya okhazikika pachipolo m'malo mwa khofi wachilengedwe (wa ku Brazil, Nicaraguan, Cuba, etc.), akukhulupirira kuti khofi wa chicory ndiwathanzi . Koma kwa ine, zosokoneza mwanzeru za mkazi wanga ndizopatulika. Ngakhale, atakhala zaka zingapo kudziko lina lotentha kumene khofi weniweni ndi kwawo, akadatha kumukonda ndikumakonda iye yekha.

Kachitatu, saladi ya cyclic imawoneka kwa ine chomera chachilendo chifukwa mbali zake zonse zitha kugwiritsidwa ntchito - monga akunena, mizu ndi malangizo. Mizu (tubers) amagwiritsidwa ntchito popanga khofi, ndipo nsonga zomwe zimapezedwa ndi distillation kuchokera ku mizu mu nthawi yozizira zimagwiritsidwa ntchito kukonzera saladi athanzi kwambiri komanso mbale zosiyanasiyana zam'bale zofunikira.

Ndipo, pomalizira pake, chachinayi, izi zamasamba ndizothandiza kwambiri pakupanga kwake. Alimi a Connoisseurs akuti zokolola za mbuzi zachidziwitso zopezeka ndi distillation ndizofika 15 makilogalamu pa lalikulu lalikulu. mita (muzu wa mizu ya distillation wobzalidwa m'mabokosi pafupi). Ndipo m'mundamo kuchokera pa lalikulu. mita imafika mpaka 35 ma PC. mbewu za muzu, kapena mpaka 4.5 kg. Tiyenera kukumbukira kuti pakupanga kubzala ndibwino kugwiritsa ntchito mizu yaying'ono (masentimita 3-5), ndikugwiritsa ntchito mizu yaying'ono popanga khofi. Kuti achite izi, amadulidwa m'magulu ochepa, owuma mu uvuni, kenako amawamwetsa khofi.

Vitlouf, Belgian Endive, saladi wa Chicory. © Slick

Zina zothandiza za Witloof zinkandidetsa nkhawa pang'ono, makamaka chifukwa pafupifupi masamba onse omwe ndi abwino amachiritsa komanso amathandiza kwambiri anthu. Momwemo ndi Vitlouf: machiritso ake - intibin glycoside, yomwe imapezeka mu kabichi ya Vitlouf, imathandizira kukonza magayidwe amthupi, imasintha kagayidwe, imakhala ndi phindu pa chiwindi, impso, kapamba, ziwalo zopanga magazi, ziwalo zamkati zamkati ndi zamkati. Ma Goabies muli mapuloteni, mafuta, chakudya, mchere wa potaziyamu, calcium, phosphorous, sodium ndi iron. Mafuta a inulin amatha kugaya mosavuta mpaka 20% ya kuchuluka kwa chakudya chambiri, chomwe chimagawika chimapatsanso chinthu china chofunikira kwambiri - fructose. Ndizothandiza makamaka kwa anthu odwala matenda ashuga.

Zachilengedwe za Witloof

Ichi ndi mbewu yachikhalire yomwe imalimidwa mchikhalidwe chambiri. M'chaka choyamba, rosette ya masamba akuluakulu ndi mbewu zazika zimamera kuchokera ku mbewu, zomwe zimagwiritsidwa ntchito kupangira mbale zomwe zimagwiritsidwa ntchito ngati chakudya. M'chaka chachiwiri, nthambi yolimba yotalika mpaka 1.5 m imamera kuchokera muzu. Masamba a tsindewo ndi ang'ono, lanceolate. Maluwa ndi ang'ono, abuluu (kawirikawiri - oyera), omwe amatengedwa m'masiketi a inflorescence, omwe amakhala osawoneka bwino kapena odzaza kumapeto kwa nthambi kapena m'mizere ya masamba. Chipatso - achene riboni, bulauni, 2-3 mm kutalika. Zosiyanasiyana za Witloof, zomwe zimalimbikitsidwa kuyendetsa mitu yamabichi ndikupeza zatsopano za saladi.

Vitlouf, Belgian Endive, saladi wa Chicory. © hoeveboka

Cone (mitundu yosiyanasiyana) - yakuzunguliridwa m'zipinda zopanda magetsi, zopanda pogona komanso zopanda gawo lapansi, mu Disembala-Januware. Nthawi yochokera pa mbande zambiri kupita pachikono ndi masiku 98-114. Nthawi ya distillation (kuyambira kubzala mbewu muzu kupita ku ubweya wambiri wa mitu ya kabichi) ndi masiku 17-30. Zomera ndi zoyera, ndipo m'mimba mwake mumakhala 35 mm, kutalika kwa 15-20 cm. Mutu umakhala wamtambo, zamkati ndi zoyera, zipatso. Kutentha kosalekeza kumalimbikitsidwa pamene distillation sinatsike kuposa 7 ° C ndipo osati kuposa 16 ° C. Mitu yokolola iyenera kuchitika pamene mutu wafika kutalika kosaposa 15cm.
Roketi (zoweta zosiyanasiyana) - nthawi kuyambira mbande kupita paukadaulo wazipatso zam'mizu ndi masiku 130 mpaka 155. Mbewu yamizu imakhala yotalikirana-yoyera, yoyera, mpaka 250. Nthawi yokakamiza ndi masiku 30. Mutu wa kabichi umakhala wotalika bwino mawonekedwe a ovoid, wandiweyani, 12 cm, awiri masentimita 5. Mutu wa mutu ndi loyera, kulemera kwa 85-100 g.
Mitundu yachilendo: Extrella (pakuyamba msipu); Vitlouf Danish ndi Mitado (kwa nthawi yophukira-yozizira); Tardivo (ya pambuyo pake), komanso Express, Opangira, Fomu. Chifukwa chake, abwenzi anga, pali zambiri zoti musankhe ndikuyesera.

Kukula

Vitlouf amatengedwa ngati chomera chosagwira ozizira: mizu yamitundu ina yotsalira yozizira imapirira madigiri 30. Amakonda chinyezi ndipo amafunika chinyezi chambiri nthawi yopanga mizu. Dothi losalowerera ndale ndilofunika; Ndikusowa kwa potaziyamu wophatikizira feteleza, Witloof amaphulika mwachangu, ndipo amadyera ndipo amayamba kutuluka. Kuphatikiza apo, manyowa atsopano akaphatikizidwa m'nthaka, mbewu za muzu mwamphamvu nthambi ndikuyamba kukhala osagulika.

Sikulimbikitsidwa kukula vitlouf pambuyo pa saladi, kaloti, parsley, mbatata, phwetekere, nkhaka, kabichi ndi nyemba zimatengedwa kuti ndizofunikira kwambiri mmalo mwake. Mukamakula pofesa mwachindunji nthanga m'nthaka, tikulimbikitsidwa kuti nthaka imawunda mpaka madigiri 7-9. C, zomwe zimachitika kawirikawiri, kutengera dera laulimi, theka lachiwiri la Meyi - koyambirira kwa Juni. Kukula kwa mbeu ndi masentimita 1-1.5. Mtunda pakati pa mbeu mutamaliza kupatulira ndi 10-15 cm.

Kusamalira Endel ya Belgian kumakhala kuthirira nthawi zonse, kukulitsa malo oyambira mzere ndi kuvala kwapamwamba. Nthawi yakula, ndikulimbikitsidwa kuchita chovala chimodzi kapena ziwiri ndi feteleza wovuta. Tiyenera kukumbukira kuti ndikutchinjiriza kwamthaka ndi chinyezi chachikulu, letesi imakhudzidwa mosavuta ndi Powoyole, kuwola, choncho ndibwino kuthirira m'mawa, kupewa madzi kulowa masamba. Komabe, chifukwa chosowa madzi, masambawa sangafike pa kukula kwake, amakula, amakhala owawa. Potentha, kouma komanso popanda kuwala, mbewuyo imapangira mitengo yoyenda mothamanga. Kutentha kwabwino chifukwa cha kukula kwake kumawerengedwa kuti ndi 10-17 ° C. Zomera zokhazokha zimatha kugontha m'nthaka munthaka kapena pobisalira, kutengera malo ndi malo olimidwa.

Kututa kwa Witloof kumachitika mu Seputembala (nyengo yadzuwa, isanayambe chisanu). Pomera mphukira, mbewu za muzu ziyenera kuyikidwa pambali popanda ma peduncles komanso popanda masamba opindika. Yotsirizirayi imalimbikitsidwa kuti igwiritsidwe ntchito ngati masamba a saladi. Kuti achotse mkwiyo pamasamba, amayikidwa m'madzi otentha kwa mphindi 1 kapena atanyowa m'madzi amchere kwa maola awiri. Mukakumba muzu wamafuta, nsonga zimadulidwa mtunda wa 2-3 masentimita kuchokera pamutu popanda kuwononga impso. Zomera zokhazikitsidwa zimasankhidwa kukhala zazing'ono (m'mimba mwake mpaka 3 cm), sing'anga (3-5 cm) ndi zazikulu (kupitirira 5 cm). Zomera zokhazikika zimatha kusungidwa (kuti zitheke), monga kaloti, zokhazikika m'mabokosi, zodzazidwa ndi mchenga wouma, peat kapena utuchi, ndikusiya malo otseguka kuti mpweya wabwino. Asanaperekedwe, mbewu za muzu zimasungidwa kutentha kwa 2-3 ° C ndi chinyezi cha 95% ndi mpweya wabwino, zomwe zimathandizira mapangidwe a mphukira pa distillation.

Kusintha ndi kuyera kwa masamba opindika kumachitika mumdima. Njira yophweka: kuphimba bokosilo, momwe ma tubers amayikidwira pafupi, ndi nsalu yopanda kuwala ndikuwasunga kutentha kwa 8-10 ° C m'chipinda choyenera izi. Njira yofundira yotentha ndi yofunikira kwambiri, chifukwa kutentha kwa 15-17 ° C mitu ya kabichi imasungabe mkwiyo wawo, koma ngakhale pa 8-10 ° C imakhala lokoma, ndi kuwawa kosawoneka. Pambuyo pa kuwonekera kwa mitu ya kabichi, pafupifupi mwezi umodzi pambuyo pake amadulidwa ndi gawo la tsinde kuti asabalalike ndikusunga mufiriji, komwe amasungabe kukoma kwawo ndikugulitsa mpaka milungu itatu. Izi zitha kuchitika mwanjira ina. Mutakolola ma tubers, amakumba m'mabokosi oikidwa mu wowonjezera kutentha, wowonjezera kutentha, mobisa, cellar. Tubers amaikidwa pafupi ndi wina ndi mnzake, kuthiriridwa ndi kuphimbidwa pamwamba ndi masentimita 25 a mchenga wonyowa, nthaka, peat kapena utuchi, kapena wokutidwa ndi kanema. Masiku 7 mpaka 10 oyambira, kutentha kwa dothi ndi mpweya kumakhalabe pa 10 ° C, kenako kumakulitsidwa mpaka 16-18 ° C. Pambuyo pa masiku 25-30, mutu wa kabichi ukafika pamtunda womwe umaphimba ndikuyamba kuwoneka bwino komanso wowoneka bwino, mbewuyo, yomwe ndi yofunika kwambiri makamaka nthawi yachisanu, imakololedwa.