Tshala i-apula eligcinwayo

I-apula le-custard, elaziwa nangokuthi yi-custard apple tree, livela entshonalanga ye-India, kepha namhlanje liseSpain lapho ukukhiqizwa kwalo kugxile kakhulu khona. Le mifino yaziswa kakhulu ngesithelo esikhiqizayo: i-apula lesardard. Lesi sithelo esingajwayelekile sinekhwalithi enhle kokubili okunomsoco nokudla. Lokhu kungenxa yokuthi ayinamafutha amancane kuphela, kepha futhi iqukethe i-phosphorus futhi icebe kakhulu ngamavithamini eqembu B kanye no-C.

Uma ucabanga ukutshala i-apple eline-custard, ufike endaweni efanele. Lapha sizochaza ukuthi sitshalwa kanjani futhi kanjani lesi sihlahla nokunakekelwa esikudingayo. Ngakho-ke qhubeka uqhubeke nokufunda!

Ihlwanyelwa kanjani imbewu ye-apula le-custard?

Kukhona ithuba lokutshala i-aphula eline-custard, noma okungenani imbewu yalo, ngqo emhlabathini kungekho msebenzi ongaphezu kokuzihlanza kahle nokulindela ukuthi zikhule zodwa. Noma kunjalo, amathuba okuthi yonke le nqubo ngeke ivele nje ngokwemvelo aphezulu kakhulu. Ngalesi sizathu, sizochaza igxathu negxathu ukuthi ingamila kanjani imbewu yalesi sitshalo ukuze ikwazi ukuyitshala ngokuhamba kwesikhathi.

1. Ukutholwa kwembewu: Okokuqala kufanele sithole imbewu ye-apulastard. Zingathengwa noma singasebenzisa imbewu yaleyo esisanda kuyidla.
2. Ukuhlanza imbewu: Susa noma yimiphi imikhondo yempuphu ezimbewini. Indlela enhle yokwenza lokhu ukuxuba amanzi ne-chlorine encane bese ucwilisa imbewu lapho ukuze ubulale amagciwane. Lezo zinhlamvu ezintantayo azikulungele ukutshalwa njengoba zisesimweni esingesihle. Izinhlamvu kufanele zisuswe emanzini anekhorini ngokushesha bese zomiswa ngephepha lokumunca.
3. Sika imbewu: Ngokulandelayo kufanele sisike noma sandise ucezu oluncane ekugcineni komkhawulo wembewu, kodwa ngokucophelela. Lokhu kwandisa amathuba okuthi ziqhume.
4. Amanzi: Faka imbewu engilazini yamanzi bese uziyeka ziphumule ubusuku bonke.
5. Ukubheduka: Ngemuva kokukhipha imbewu emanzini, kufanele siyisonge ephepheni elimunca amanzi bese siyigcina esitsheni esinomoya onomoya. Indawo lapho kufanele sibeke khona lesi sitsha kufanele ifudumale kancane. Lapho iphepha loma, kufanele limanziswe futhi. Yile ndlela okufanele siqhubeke ngayo kuze kube yilapho imbewu ikhombisa ihlumela elincane elimhlophe, okuyimpande yabo. Lokhu kufanele kwenzeke ngemuva kwezinsuku eziyi-15.
6. Ukufakelwa kokuqala: Lapho sebekhiqizile amahlumela abo okuqala, kufanele sitshale imbewu siyifake embhedeni wembewu noma ezimbizeni ezincane. Kepha ngaphambi kokwenza lokho, ibhodwe noma umbhede wembewu kufanele ugcwaliswe nge-substrate ecebile ngezinto eziphilayo kanye ne-drainage enhle. Imbewu kufanele itshalwe ihlumela libheke phansi, kepha qaphela, akukuhle ukugqibe ngokujule kakhulu.
7. Ukunakekelwa: Kufanele unisele izimbiza noma imibhede yezimbewu. I-substrate kufanele ihlale imanzi, kepha ingabi namanzi. Ekuqaleni ukukhula kuhamba kancane, ngoba kunzima ukuthi isitshalo sinqamule ukuqina kwembewu bese sikhombisa amaqabunga aso okuqala.
8. Ukufakelwa kwesibili: Ngemuva kwenyanga eyodwa kuya kwezimbili, izitshalo ze-apulastard kufanele zikulungele ukufakelwa endaweni yazo yokugcina.

I-athikili ehlobene:

Likhula kanjani i-apistard custard?

Ungayitshala nini imbewu ye-apulastard?

Ngokujwayelekile, kungcono ukutshala i-apula eline-custard entwasahlobo, ngoba kulapho imbewu yakho inethuba elihle lokuhluma ngempumelelo. Kodwa-ke, uma sihlala endaweni enesimo sezulu esipholile kakhulu noma esishisayo, okungukuthi, ngaphandle kokwehlukahluka okukhulu kwezinga lokushisa kuzo zonke izinkathi, singazama ukutshala i-cherimoya nganoma yisiphi isikhathi sonyaka.

Ngaphezu kwesimo sezulu, inkinga enkulu lapho kuhlwanyelwa le mifino ukuthi imbewu yayo, ngaphandle kokuba lukhuni ngokweqile, aqukethe ukuhluma kokuvimbela. Ngalesi sizathu, ukuzenza ziqhume kuwumsebenzi onzima ngezikhathi eziningi futhi akuphumeleli njalo.

Kuthatha isikhathi esingakanani ukuthi kukhule isihlahla sehhabhula le-custard?

Uma kwenzeka ukuthi siphumelele futhi imbewu yethu isiqalile ukuhluma, kufanele siyifakele endaweni yokugcina ye-apula le-custard. Lapho, ngokunakekelwa okufanele, lesi sihlahla sezithelo sizoqala ukukhula. Kodwa-ke, Kuyinqubo ehamba kancane edinga ukunakwa nokubekezela okuningi.

Ungasinakekela kanjani isihlahla sehhabhula le-custard?

Ihhabhula le-custard yisihlahla esinosayizi omncane uma kuqhathaniswa. Akuvamile kakhulu ukuthi idlule ngamamitha ayisishiyagalombili ukuphakama. Ngaphezu kwalokho, isekela ukuthena ngokukhethekile, okwenza kube isitshalo esifanele izingadi eziphakathi nendawo nezincane. Kepha njengayo yonke imifino, ngemuva kokutshala i-apple eline-custard, le mifino idinga ukunakekelwa okuthile.

Okokuqala indawo. Inani lokukhanya okudingeka i-apula elingu-custard likhulu kakhulu. Uma sihlala endaweni lapho isimo sezulu siphakathi nendawo noma sipholile, singabeka umuthi elangeni eligcwele. Ngakolunye uhlangothi, uma isimo sezulu esisizungezile sishisa noma ilanga likhanya kakhulu ehlobo, indawo engcono kakhulu ye-apula eline-custard yindawo enomthunzi omncane.

Futhi uma kukhulunywa ngokunisela kufanele sihlangabezane nezimfuneko ezithile. Imvamisa yalo msebenzi kufanele ibe phezulu. Phakathi nezinyanga ezifudumele kufanele unisele i-aphula elinezinhlayiya zasolwandle njalo ezinsukwini ezithile. Ngakolunye uhlangothi, uma kubanda, ukunisela okuyisibili ngesonto kwanele. Akufanele sikhohlwe ukuthi inhlabathi yesihlahla se-apula lesustard kufanele ivinjelwe ekugxobeni.

Njengoba sishilo phambilini, i-cherimoya idinga inhlabathi ecebe kakhulu ngezinto eziphilayo. Ngalesi sizathu, kunconywa kakhulu ukuthi usebenzise omanyolo abanjengo, isibonelo, i-bokashi, i-worm castings noma umquba. Lokhu kuzosiza kakhulu ekukhuleni kwehhabhula le-custard, ngaphandle kokuba ngumanyolo wezemvelo ngokuphelele.

Esinye isici okufanele usicabangele ukuthena. Kumele senze lo msebenzi entwasahlobo noma ekwindla. Ngokuyinhloko kumayelana nokususa amaqabunga namagatsha esihlahla asesimweni esibi. Ngokuya ngokusika izihlahla, njengakuzo zonke izihlahla zezithelo, kufanele kwenziwe kuphela eminyakeni yokuqala.

Manje kufanele nje siqale ukusebenza!