{"id":2351,"date":"2017-11-20T21:44:09","date_gmt":"2017-11-20T19:44:09","guid":{"rendered":"http:\/\/52kartai.lt\/?p=2351"},"modified":"2017-11-20T23:44:27","modified_gmt":"2017-11-20T21:44:27","slug":"pagrindinis-patiekalas","status":"publish","type":"post","link":"https:\/\/52kartai.lt\/?p=2351","title":{"rendered":"R\u016bkyta kiaulienos \u0161onin\u0117 su dar\u017eov\u0117mis"},"content":{"rendered":"
\n

Ingredientai<\/h3>\n
\n
    \n
  • 700 g kiaulienos \u0161onin\u0117s<\/li>\n
  • Druskos<\/li>\n
  • Prieskonini\u0173 \u017eoleli\u0173<\/li>\n
       <\/ol>\n<\/ul>\n

       <\/p>\n

        \n
      • 1 didesnio pastarnoko<\/li>\n
      • Keletas m\u0117lynojo kop\u016bsto lap\u0173<\/li>\n
      • 2 svog\u016bn\u0173<\/li>\n
      • 1 didesnio geltonojo ir raudono burok\u0117lio<\/li>\n
      • Druskos, pipir\u0173<\/li>\n
      • Alyvuogi\u0173 aliejaus<\/li>\n
      • Keletas \u0161auk\u0161t\u0173 gr\u016bd\u0117t\u0173j\u0173 garsty\u010di\u0173<\/li>\n
      • Keletas \u0161auk\u0161t\u0173 sviesto<\/li>\n
           <\/ol>\n<\/ul>\n

           <\/p>\n

          PADA\u017dUI<\/h6>\n
            \n
          • 400 ml jautienos sultinio<\/li>\n
          • 400 ml raudono vyno<\/li>\n
          • M\u0117gstam\u0173 prieskonini\u0173 \u017eoleli\u0173<\/li>\n
               <\/ol>\n<\/ul>\n

               
              \n \n<\/p><\/div>\n

              Kiek:<\/strong>4 \u017emon\u0117msSud\u0117tingumas:<\/strong> vidutini\u0161ka<\/div>\n<\/div>\n

              1. Kiaulienos \u0161onin\u0119 merkite \u012f 10 proc. druskos tirpal\u0105 (1l vandens ir 100 g druskos) su prieskonin\u0117mis \u017eolel\u0117mis (\u010desnakas, kardamonas, lauro lapai, kvapnieji juodieji pipirai, muskatas ir kt.) ir palaikykite per nakt\u012f. Marinat\u0105 pirmiausia u\u017evirkite, tada atv\u0117sinkite ir m\u0117s\u0105 merkite \u012f atv\u0117sus\u012f. I\u0161 marinato i\u0161traukt\u0105 m\u0117s\u0105 nusausinkite, pavoliokite prieskoniuose (sausi \u010desnako, svog\u016bno milteliai, garsty\u010di\u0173 gr\u016bdeliai, kmynai) ir d\u0117kite \u012f iki 100 -120\u00b0C \u012fkaitint\u0105 keramikin\u0119 kepsnin\u0119 ant medin\u0117s lentel\u0117s apie 2 valandoms. <\/p>\n

              2. Pastarnok\u0105 perpjaukite \u012f keturias dalis, i\u0161imkite \u0161erd\u012f, apvoliokite alyvuogi\u0173 aliejuje su druska ir d\u0117kite \u012f iki 180\u00b0C \u012fkaitint\u0105 orkait\u0119 10-15 minu\u010di\u0173. <\/p>\n

              3. Svog\u016bnus perpjaukite per pus\u0119, pabarstykite druska, pipirais, u\u017ed\u0117kite po gabal\u0117l\u012f sviesto, pabarstykite rozmarinu, \u010diobreliais ir kepkite iki 180\u00b0C \u012fkaitintoje orkait\u0117je apie 15 minu\u010di\u0173 (galite kartu su pastarnokais). Prie\u0161 patiekdami, svog\u016bnus dar galite apkepti keptuv\u0117je, kad viena pus\u0117 apskrust\u0173. <\/p>\n

              4. I\u0161 m\u0117lynojo kop\u016bsto lap\u0173 i\u0161spauskite apskritimus, greitai apvirkite verdan\u010diame vandenyje ir prie\u0161 patiekiant pa\u0161ildykite keptuv\u0117je su sviestu ir druska. <\/p>\n

              5. Burok\u0117lius i\u0161virkite. Supjaustyt\u0105 gelton\u0105j\u012f burok\u0117l\u012f d\u0117kite \u012f marinat\u0105 i\u0161 cukraus, vandens ir balto balzaminio acto (lygiomis dalimis) ir palikite 2\u20133 valandoms. Prie\u0161 patiekiant tame pa\u010diame marinate pa\u0161ildykite. Supjaustyt\u0105 raudon\u0105j\u012f burok\u0117l\u012f tiesiog pakepkite svieste. <\/p>\n

              6. Paruo\u0161kite pada\u017e\u0105. Visus ingredientus palengva virkite, kol nugaruos ir sutir\u0161t\u0117s iki pada\u017eo konsistencijos.<\/p>\n

              7. \u012e l\u0117k\u0161t\u0119 d\u0117kite po gabal\u0117l\u012f m\u0117sos, \u0161alia i\u0161d\u0117liokite paruo\u0161t\u0173 dar\u017eovi\u0173 ir pagardinkite pada\u017eu.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Ingredientai 700 g kiaulienos \u0161onin\u0117s Druskos Prieskonini\u0173 \u017eoleli\u0173     1 didesnio pastarnoko Keletas m\u0117lynojo kop\u016bsto lap\u0173 2 svog\u016bn\u0173 1 didesnio geltonojo ir raudono burok\u0117lio Druskos, pipir\u0173 Alyvuogi\u0173 aliejaus Keletas …<\/p>\n","protected":false},"author":53,"featured_media":2339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,6],"tags":[],"class_list":["post-2351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-59","category-pagrindinis-patiekalas"],"_links":{"self":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/2351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2351"}],"version-history":[{"count":6,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/2351\/revisions"}],"predecessor-version":[{"id":2362,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/2351\/revisions\/2362"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/media\/2339"}],"wp:attachment":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}