Kashi ya dade yana ganin samfurin mai tsabta. Dalilin wannan wuri yana iya bayyanawa ta hanyar tsarin hatsi - yana da fiber , wanda ke aiki a cikin hanjinmu kamar goga. Dangantaka na musamman, tsarin ɓarna na croup, dukkanin ajiya sun wanke daga intestine, jini da lymphatic tsarin an wanke don wannan, urinary tract da kuma aikin gastrointestinal.
Kyauta mafi kyawun hatsi shine wanke jiki tare da shinkafa. Yana da shinkafa wanda ya kafa kanta a matsayin "soso" mafi kyau mafi kyawun kaya. Duk da haka, don tsarkake wankin shinkafa, kana buƙatar ka dafa rikici na musamman.
Cooking shinkafa
Tsarin tsarin tsaftacewa a shinkafa a gida na farko yana tsoratar da rikice-rikice kaɗan - yana da alama za ka iya rikita rikice da kullun duk abin da ke ciki, amma, a gaskiya, dole kawai ka fara, kuma a can duk abin zasu tafi kamar dai an kaddara ka.
Don haka, dokoki don shirya shinkafa na musamman:
- Ɗauki kwalba guda biyar na irin wannan size, lambar daga 1 zuwa 5.
- A rana ta farko, cika 3 tbsp a kwalba 1. wanke shinkafa. Zuba gilashin ruwan sanyi.
- A rana ta biyu, yi daidai da kwalba No.2, kuma wanke shinkafa daga kwalba # 1, maye gurbin ruwa.
- Kowace safiya, kana buƙatar ƙara shinkafa zuwa sabon kwalba, yayin da kake canza ruwa a kwalba a shirye.
- A safiya 6 muna fara cin abinci! Amma mun canza ruwa a cikin gwangwani har sai ƙarshen shinkafa na jiki. Bugu da ƙari, da zarar ka ci shinkafa daga gilashi ɗaya, nan da nan ka ƙara shinkafa zuwa kullun da ba a komai kuma ka zuba kamar yadda ya saba da ruwa.
Tsabtace riz yana daga 2 zuwa 4 makonni.
Tsabtace jikin - rana ta shida
Saboda haka, da zarar ka farka kana buƙatar ka sha gilashin ruwa mai tsabta ko shayi na ganye. Rissi daga gilashi guda yana buƙatar wankewa da dafa shi. Minti 3-4 zai isa, dafa da croup ba tare da gishiri, sukari da sauran abubuwan da za su iya ba.
An ci wannan don karin kumallo, ba tare da wani abinci ba. Bayan karin kumallo na tsawon sa'o'i 3-4 ba za ku iya cin kome ba, sai kawai an yarda da ruwa. Sauran lokacin da zaka iya ci kamar yadda ya saba, bin bin ka'idodin cin abinci mai kyau.
Tsanani
Na gode wa shinkafa shinkafa ba wai kawai cutarwa ba har ma akwai abubuwa masu amfani. Ciki har da salts na potassium - suna da mahimmanci don kiyaye kulawar ruwa da gishiri da kuma aiki na zuciya. Sabili da haka, bayan shinkafar shinkafa, ya kamata a yi amfani da kayayyakin potassium da yawa ko cinye kayan cin abinci na potassium:
- dried apricots da raisins;
- dafa dankali;
- Figs;
- peaches.
Nuances na Tibet
A gaskiya, tsarkakewar shinkafa tana da tushen Tibet. Sabili da haka, za mu iya yin gyare-gyare a kan shinkafar shinkafa don sa ya zama "ƙwarewa":
- Idan kana son yin amfani da shinkafa na Tibet, kana bukatar ka dauki nau'i na hatsi kamar yadda kake.
- Mun sanya groats a daya akwati (kuma ba mu da damuwa tare da ƙidayar lambobi da kuma cans).
- Kowane shinkafa ya kamata a wanke, sanya a cikin babban babban kwalba da kuma zuba dumi, ruwa mai burodi. Duk wannan mun sanya a firiji.
- Kowace wajibi ne don ya kwantar da dukan ruwa daga can - wanke dukkan shinkafa, dauka 1 tbsp. da kuma dafa. Sauran rumbun muna fada barci kuma cika shi da ruwa mai kyau.
- Abu mafi muhimmanci shi ne cewa 'yan kabilar Tibet sun yi imanin cewa ana amfani da wannan "wanka" a gaban karfe 7.30 na safe, in ba haka ba tsaftacewa ba zai faru a cikakke ba.
Ana tsarkake croups a Tibet
Idan ba ka so ka rage kanka guda daya na tsawon makonni biyu, 'yan majalisar Tibet za su iya ba ka wata madadin.
Wannan - tsaftace tsaftacewa. Yanayin daya - hatsi dole ne a ba da izini, wanda ba a raye shi ba kuma ba shi da ruwa, wato, ba hatsi ba. Wannan tsabta yana da kwanaki 10. An yi amfani da shinkafa, hatsi, gero, sha'ir, da buckwheat.
Mahimmancin irin wannan tsaftacewa (ko da yake domin magoya bayan hatsi wannan bazai zama matsala ba) shine dukkanin kwanaki 10 da kuke ci kawai hatsi dafa shi ba tare da gishiri da sauran addittu ba. Amma irin wannan wankewa yana tabbatar da ingantaccen cigaba a jihar dukan kwayoyin halitta, kawar da cututtukan cututtuka da kuma dawowa bayan shan magani, jiyya da maganin rigakafi.