Ukuqala kweKwindla lixesha le-13 lelanga "kwii-24 Solar terms" kunye nokuqala kwekwindla. Ukwindla kuqala nge-7 okanye nge-8 ka-Agasti minyaka le xa ilanga lifikelela kwi-longitude ye-135 degrees. Ngokuqhelekileyo kubonisa ukuba ihlobo elishushu liyaphela kwaye ikwindla iyeza.
Emva kokuqala kwekwindla, ubushushu butshintsha bube bubushushu bube bupholile, ukutya komzimba womntu kuncipha kancinci kancinci, kwaye inkanuko iqala ukwanda. Ke ngoko, izondlo nokutya kunokuthathwa ngokwesayensi kwaye kulungiswe ngokweempawu zasekwindla ukuze kongezelelwe ekutyeni kwasehlotyeni kwaye kulungiselelwe ubusika. Imozulu yasekwindla yomile, nangona ubusuku bupholile, kodwa imozulu yasemini isephezulu, ngoko ke ngokwemigaqo ethi "ukoma kumanzi", kufuneka kusekelwe kwi-Yin eyondlayo kunye nobushushu obucocayo, ukoma okumanzi kunye nokucima unxano, ukutya okutsha nokuzolisayo, isesame, ubusi, i-tremfungus, ubisi kunye nokunye ukutya okunomphumo wokufumisa kunokukhethwa. Ekwindla, ukufuma emoyeni kuphantsi, kwaye ulusu kulula ukuluma. Ke ngoko, kulo lonke ikwindla kufuneka kuqwalaselwe amanzi omzimba kunye nokutya kweevithamini.
Enye yezinto ezikhethekileyo nge-sushi kukuba iyatshintsha ngokuhamba kwexesha, inezithako ezahlukeneyo entwasahlobo, ehlotyeni, ekwindla nasebusika.
Entwasahlobo, abapheki be-sushi badla ngokongeza izithako ezintsha nezinomdla ezifana neentyatyambo ze-cherry, amahlumela e-bamboo, kunye ne-youngijinjaEzi zithako azigcini nje ngokongeza umbala kwi-sushi, kodwa zikwazisa incasa ekhaphukhaphu nehlaziyayo ebonisa ukuzalwa kwakhona kwendalo kwesi sihlandlo.
Njengoko ihlobo lisondela, izithako zesushi ziqala ukutshintshela kwintlanzi zaselwandle kuquka i-sea bream, i-mackerel, kunye ne-squid, ezisandula ukutsha ngeli xesha. Ukongeza, imifuno yasehlotyeni efana neekhukhamba kunye namagqabi e-shiso zihlala zisetyenziselwa ukongeza into epholileyo neqhotsiweyo kwisushi, efanelekileyo kwimozulu efudumeleyo.
Ukwindla kuzisa izithako ezityebileyo nezimnandi kwi-sushi. Eli xesha lonyaka laziwa ngokutya kwaselwandle okufana ne-salmon, i-tuna kunye ne-yellowtail, ezithandwa kakhulu ngenxa yokwakheka kwazo okutyebileyo nokunamanzi. Ukongeza, amakhowa anjenge-shiitake kunye ne-matsutake adla ngokufumaneka kwi-sushi, okongeza incasa etyebileyo ye-umami ehambelana nokutshintsha kwamaxesha onyaka.
Okokugqibela, ebusika, izithako zesushi ziba semgangathweni ofudumeleyo nofudumeleyo. Iintlanzi ezinamafutha ezifana netuna kunye nesalmon zisaxhaphakile, kodwa ukongezwa kwezithako ezifana necrab, iscallops kunye neroe kwenza isushi ibe nomvakalelo wobunewunewu nowokuzonwabisa. Ukongeza, imifuno yeengcambu ezifana neeradishes kunye neecarrots zisetyenziselwa ukongeza intuthuzelo kunye nobuhle bomhlaba kwizitya.
Lilonke, utshintsho kwizithako zesushi kulo lonke ixesha leeFour Seasons alubonisi nje kuphela ukufumaneka kwezithako ezintsha, kodwa lukwabonisa ubugcisa kunye nobuchule babapheki besushi ekuhlengahlengiseni ubugcisa babo ngokweengoma zendalo zonyaka. Nokuba ziincasa ezithambileyo zasentwasahlobo okanye ubume obumnandi basebusika, yonke into etyiwayo yesushi ibamba ngokwenene intsingiselo yexesha ngalinye.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
I-WhatsApp: +86 178 0027 9945
Iwebhu:https://www.yumartfood.com/
Ixesha leposi: Agasti-15-2024