{"id":2416,"date":"2017-11-29T15:17:48","date_gmt":"2017-11-29T13:17:48","guid":{"rendered":"http:\/\/52kartai.lt\/?p=2416"},"modified":"2022-08-28T10:24:26","modified_gmt":"2022-08-28T08:24:26","slug":"neges-uzkandis","status":"publish","type":"post","link":"https:\/\/52kartai.lt\/?p=2416","title":{"rendered":"N\u0117g\u0117s u\u017ekandis"},"content":{"rendered":"
\n

Ingredientai<\/h3>\n
\n
\u017dUVIAI<\/h6>\n
    \n
  • 2 n\u0117gi\u0173<\/li>\n
  • Skiltel\u0117s \u010desnako<\/li>\n
  • \u010ciobrelio \u0161akel\u0117s<\/li>\n
  • \u017diupsnelis druskos ir cukraus<\/li>\n<\/ul>\n

     <\/p>\n

    ALAUS GELIUI<\/h6>\n
      \n
    • 100 ml tamsaus alaus<\/li>\n
    • 1 g agar-agar milteli\u0173<\/li>\n
    • \u0160auk\u0161telio kmyn\u0173 s\u0117kl\u0173<\/li>\n
    • \u017diupsnio druskos<\/li>\n
    • Pus\u0117s \u0161auk\u0161telio cukraus<\/li>\n
         <\/ol>\n<\/ul>\n

         <\/p>\n

        GELTEKL\u0116S PUT\u0116SIAMS<\/h6>\n
          \n
        • 4 geltekl\u0117s \u0161akn\u0173<\/li>\n
        • 30 g sviesto<\/li>\n<\/ul>\n

           <\/p>\n

            \n
            GELTEKL\u0116S TRA\u0160KU\u010cIAMS<\/h6>\n
          • 1 geltekl\u0117s \u0161aknies<\/li>\n
          • Aliejaus<\/li>\n<\/ul>\n

             <\/p>\n

              \n
              POR\u0172 ALIEJUI<\/h6>\n
            • \u017dali\u0173j\u0173 poro dali\u0173<\/li>\n
            • Augalinio aliejaus<\/li>\n<\/ul>\n

               \n<\/p><\/div>\n

              Kiek:<\/strong>4 \u017emon\u0117msSud\u0117tingumas:<\/strong> sud\u0117tinga<\/div>\n<\/div>\n

              1. I\u0161dorokite \u017euv\u012f, i\u0161 vis\u0173 pusi\u0173 apibarstykite druska, sud\u0117kite kitus prieskonius ir palikite \u0161aldytuve par\u0105 laiko. Tada \u017euvis nuplaukite, nuvalykite drusk\u0105 ir r\u016bkykite. Tai galite daryti kepsnin\u0117je 60\u00b0C temperat\u016broje apie 30 minu\u010di\u0173. <\/p>\n

              2. Paruo\u0161kite alaus gel\u012f. Visus ingredientus sud\u0117kite, u\u017evirkite, sutrinkite su trintuvu, nuko\u0161kite ir palikite, kad sustingt\u0173. Sustingus dar kart\u0105 sutrinkite trintuvu ir gausite alaus gel\u012f. <\/p>\n

              3. Geltekl\u0117s \u0161aknis nulupkite, smulkiai supjaustykite. D\u0117kite \u012f puod\u0105 su sviestu ir u\u017epilkite vandeniu, kad apsemt\u0173. Virkite ant vidutin\u0117s kaitros, kol geltekl\u0117s sumink\u0161t\u0117s. Tada geltekles sutrinkite trintuvu, trindami \u012fpilkite \u0161iek tiek skys\u010dio, kuriame jos vir\u0117, kad i\u0161eit\u0173 piur\u0117. Vis\u0105 \u0161i\u0105 mas\u0119 d\u0117kite \u012f sifon\u0105. Jei neturite sifono, galite \u0161i\u0105 piur\u0117 patiekti \u012fprastai.<\/p>\n

              4. Paruo\u0161kite geltekl\u0117s tra\u0161ku\u010dius. Nulupkite geltekl\u0117 \u0161akn\u012f ir su skustuku padarykite juosteles. \u012ekaitinkite aliej\u0173 iki 150-160\u00b0C ir panardinkite geltekles, kol jos taps auksin\u0117s spalvos. <\/p>\n

              5. \u017dali\u0105sias poro dalis susmulkinkite ir santykiu 1:1 sumai\u0161ykite su bet kokiu augalini\u0173 aliejumi (raps\u0173), sutrinkite trintuvu iki vientisos mas\u0117s, tada visk\u0105 \u0161iek tiek pakaitinkite ir palikite nuvarv\u0117ti. <\/p>\n

              6. \u012e l\u0117k\u0161t\u0119 d\u0117kite r\u016bkytos n\u0117g\u0117s, \u0161alie patiekite geltekl\u0117s put\u0117si\u0173, pagardinkite alaus geliu ir por\u0173 aliejumi, geltekl\u0117s tra\u0161ku\u010diais. Galite papuo\u0161ti \u017ealumynais.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Ingredientai \u017dUVIAI 2 n\u0117gi\u0173 Skiltel\u0117s \u010desnako \u010ciobrelio \u0161akel\u0117s \u017diupsnelis druskos ir cukraus   ALAUS GELIUI 100 ml tamsaus alaus 1 g agar-agar milteli\u0173 \u0160auk\u0161telio kmyn\u0173 s\u0117kl\u0173 \u017diupsnio druskos Pus\u0117s \u0161auk\u0161telio …<\/p>\n","protected":false},"author":55,"featured_media":2396,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,9],"tags":[],"class_list":["post-2416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-61","category-uzkandziai"],"_links":{"self":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/2416","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\/55"}],"replies":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2416"}],"version-history":[{"count":1,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/2416\/revisions"}],"predecessor-version":[{"id":2417,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/2416\/revisions\/2417"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/media\/2396"}],"wp:attachment":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}