Ukuqala kweNkwindla lixesha le-13 lelanga "yeemeko ezingama-24 zeSolar" kunye nokuqala kokwindla. Ukwindla kuqala ngoAgasti 7 okanye 8 nyaka ngamnye xa ilanga lifikelela kubude obuyi-135 degrees. Ngokuqhelekileyo kubonisa ukuba ihlobo elishushu liza kuphela kwaye ikwindla iyeza.
Emva kokuqala kwekwindla, iqondo lokushisa lijika lisuka lishushu liye lipholile, ukusetyenziswa komzimba womntu kuncipha ngokuthe ngcembe, kwaye ukutya kuqala ukwanda. Ke ngoko, isondlo kunye nokutya kunokuthathwa ngokwesayensi kwaye kuhlengahlengiswe ngokweempawu zasekwindla ukongeza ukusetyenziswa kwehlobo kunye nokulungiselela ubusika. Imozulu yasekwindla yomile, nangona ubusuku bupholile, kodwa imozulu yemini isephezulu, ngoko ngokomgaqo othi "ukoma kumanzi", kufuneka kusekelwe kwi-Yin eyondlayo kunye nokucima ubushushu, ukoma okumanzi kunye nokucima ukoma, okutsha. kunye nokutya okuzolileyo, isesame, ubusi, i-tremfungus, ubisi kunye nokunye ukutya okunefuthe lokuthambisa kunokukhethwa. Ekwindla, umswakama emoyeni uphantsi, kwaye ulusu lulula ukoma. Ngoko ke, ekwindla yonke kufuneka ihlawule ingqalelo kumanzi omzimba kunye nokuthatha i-vitamin.
Enye yezinto ezikhethekileyo malunga ne-sushi kukuba iyatshintsha kunye namaxesha onyaka, kunye nezithako ezahlukeneyo entwasahlobo, ehlobo, ekwindla nasebusika.
Ngentwasahlobo, abapheki be-sushi bahlala bongeza izithako ezitsha kunye nezinamandla ezifana neentyantyambo ze-cherry, amahlumela e-bamboo, kunye nabancinci.ijinja. Ezi zithako azigcini nje ukongeza umbala kwi-sushi, kodwa zizisa incasa ekhanyayo kunye nehlaziyayo ebonisa ukuzalwa kwakhona kwendalo kwexesha.
Njengoko ihlobo lisondela, izithako ze-sushi ziqala ukutshintshela kukutya kwaselwandle kubandakanya i-sea bream, i-mackerel, kunye nesquid, ezizezona zintshayo ngeli xesha. Ukongezelela, imifuno yasehlotyeni efana namakhukhamba kunye namaqabunga e-shiso ahlala esetyenziselwa ukongeza into epholileyo kunye ne-crisp kwi-sushi, efanelekileyo kwimozulu efudumeleyo.
Ikwindla izisa izithako ezityebileyo nezimnandi kwisushi. Eli xesha lonyaka laziwa ngokutya kwaselwandle okufana nesalmon, ityhuna kunye ne-yellowtail, ezixabiswayo ngenxa yokutyeba kwazo, zinejusi. Ukongeza, amakhowa afana ne-shiitake kunye ne-matsutake ahlala efumaneka kwi-sushi, esongeza i-umami flavour ecebileyo ehambelana namaxesha onyaka aguqukayo.
Ekugqibeleni, ebusika, izithako ze-sushi zithatha umgangatho onobubele kunye nokufudumala. Iintlanzi ezinamafutha afana netuna kunye nesalmon zisaxhaphakile, kodwa ukongezwa kwezithako ezifana noononkala, i-scallops kunye neroe kunika i-sushi ukuva okutofotofo kunye nokuziyolisa. Ukongezelela, imifuno yeengcambu ezifana ne-radishes kunye ne-karoti zisetyenziselwa ukongeza into yokuthuthuzela kunye nomhlaba kwizitya.
Lilonke, utshintsho lwezithako zesushi kuwo onke amaXesha amaNe alubonisi nje kuphela ubukho bezithako ezitsha, kodwa lukwabonisa ubugcisa kunye nobuchule babapheki besushi ekuqhelaniseni ubugcisa babo kwisingqi sendalo sonyaka. Nokuba zizincasa eziethe-ethe zasentlakohlaza okanye ukutyeba kobusika, konke ukulunywa kwesushi kubamba ngokwenene undoqo wexesha ngalinye lonyaka.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
WhatsApp: +86 178 0027 9945
Iwebhu:https://www.yumartfood.com/
Ixesha lokuposa: Aug-15-2024