1. Ugaliki omusha osikiwe futhi ucwetshiwe: Sika ikhanda likagalikhi ekhanda likagalikhi eliqeqeshiwe bese ulicwecwa ngesicwecwe ukuze uthole irayisi likagalikhi.
2. Ukusika irayisi likagalikhi: Geza irayisi likagalikhi ngamanzi ukuze ususe udaka nothuli, hlambulula ifilimu yokunamathisela, bese usika ngaphakathi kwesisiki ngomshini wokusika onogqinsi olungaba ngu-1.5 mm.
3. Hlanza izingcezu zikagalikhi: Faka izingcezu zikagalikhi ezisikiwe ethangini lamanzi bese uzihlanza ngamanzi agelezayo ukuze ususe ungqimba lwesikali kanye ne-slime noshukela phezu kwezingcezu zikagalikhi, ngokuvamile izikhathi ezingu-2 - 4.
4. Phelisa amanzi angaphezulu ezincezu zikagalikhi ngesomiso somoya.
5. Yomisa i-garlic esomisini: isisefo kufanele sisakazwe ngokulinganayo futhi singabi sikhulu kakhulu. Ngemuva kokusabalalisa isisefo, faka izingcezu zikagalikhi esomisini ukuze zome, izinga lokushisa lesiteshi sokumisa liba ngu-65℃, ngokuvamile libhaka amahora angu-5-6 ukuze wenze umswakama wehle ufike ku-4% - 4.5%.
6. Gcoba izingcezu zikagalikhi omisiwe ngokusebenzisa i-crusher ukuze uthole impushana kagalikhi.
Isikhathi sokuthumela: Feb-25-2023