ʻO ka lāʻau Kalikimaka, champagne, tangerines, Olivier - ʻaʻole hiki i kahi makahiki hou ke hana me ka ʻole o lākou. Hoʻomākaukau pinepine ʻia kahi salakeke kaulana i ka nui a, ʻoiaʻiʻo hoʻi, ʻaʻole ʻai ʻia ia mau mea āpau i ka Eve Makahiki Hou.
Akā ʻaʻole maikaʻi ka papa o Olivier:
- Hiki ke mālama ʻia ʻo Olivier me ka mayonnaise no 9-12 mau hola ma ke ana wela mai -2 a + 2 ° C.
- Hiki ke mālama ʻia ʻo Olivier me ka ʻole o ka mayonnaise no nā hola 12-18 ma nā mahana mai +2 a i + 6 ° C.
- ʻO ka salakeke, ka mea ma ka papaʻaina i ka mahana o ka lumi, pono e ʻai ʻia ma waena o 3-4 mau hola. A laila hoʻomaka ia e deteriorate.
ʻO kēia kahi salakeke ʻai, a ʻoiai me ka mayonnaise. ʻAʻole kūpono kēia kīʻaha i kahi manawa lōʻihi, ʻoiai ke ulu wikiwiki nei nā bacteria pathogenic i loko, me ka nānā ʻole i kahi e waiho ai. ”
ʻO ke ala wale nō e hoʻonui ai i ke ola o Olivier ʻo ka ʻoki ʻana i nā mea āpau āu e pono ai no ia ma mua a mālama i loko o nā pahu like ʻole me ka hui ʻole. Inā hiki ʻole kēia, e hui pū i ka ʻiʻo, kāloti a me ka ʻuala. Akā e hoʻohui i nā ʻāpana salakeke canned i ka manawa hope. A ʻoi aku ka maikaʻi o ke kau ʻana i ka saladi me ka mayonnaise ma mua o ka lawelawe ʻana.
ʻOi aku ka maikaʻi e koho i nā enamel, aniani a i ʻole nā kīʻaha plastic no ka mālama ʻana iā Olivier. Pono - me kahi poʻi. A i ʻole uhi uhi ʻia me ka kiʻi ʻoniʻoni.
Hoʻomanaʻo i ka mea ma mua i haʻi aku mākou i ka poʻe heluhelu e pili ana i ka maikaʻi ʻole i ka wā hoʻomaha o ka Makahiki Hou, a me nā ipu i hiki ke kuke ʻia i ka wā hoʻomaha me nā keiki.