{"id":991,"date":"2017-02-07T23:52:59","date_gmt":"2017-02-07T21:52:59","guid":{"rendered":"http:\/\/52kartai.lt\/?p=991"},"modified":"2017-02-08T10:08:01","modified_gmt":"2017-02-08T08:08:01","slug":"jautienos-tartaras","status":"publish","type":"post","link":"https:\/\/52kartai.lt\/?p=991","title":{"rendered":"Jautienos tartaras"},"content":{"rendered":"

Tradicinis jautienos tartaras, kuriam ne\u012fprasto skonio suteiks kepta bolivin\u0117 balanda , marinuoti ridikai ir wasabi majonezas. <\/p>\n

\n

Ingredientai<\/h3>\n
\n <\/p>\n
TARTARUI<\/h6>\n
    \n
  • 400 g jautienos i\u0161pjovos<\/li>\n
  • 20 g korni\u0161on\u0173 (ma\u017e\u0173 marinuot\u0173 agurk\u0173)<\/li>\n
  • 20 g kapar\u0117li\u0173<\/li>\n
  • 8 g \u010desnak\u0173 lai\u0161k\u0173<\/li>\n
  • 20 g svog\u016bn\u0117li\u0173 (\u0161alot\u0173)<\/li>\n
  • 30 ml alyvuogi\u0173 aliejaus<\/li>\n
  • Druskos, pipir\u0173<\/li>\n
       <\/ol>\n<\/ul>\n

       <\/p>\n

      KEPTAI BOLIVINEI BALANDAI<\/h6>\n
        \n
      • 35 g bolivin\u0117s balandos<\/li>\n
      • Druskos, balt\u0173j\u0173 pipir\u0173<\/li>\n
           <\/ol>\n
             <\/ol>\n
               <\/ol>\n<\/ul>\n

               <\/p>\n

              WASABI MAJONEZUI<\/h6>\n
                \n
              • 10 g majonezo<\/li>\n
              • 10 g Wasabi pasta<\/li>\n
                   <\/ol>\n
                     <\/ol>\n
                       <\/ol>\n<\/ul>\n

                       <\/p>\n

                      MARINUOTIEMS RIDIKAMS<\/h6>\n
                        \n
                      • 150 g balt\u0173j\u0173 ridik\u0173<\/li>\n
                      • 100 ml burok\u0117li\u0173 sul\u010di\u0173<\/li>\n
                      • 50 g cukraus<\/li>\n
                      • 50 ml raudonojo vyno acto<\/li>\n<\/ul>\n

                         <\/p>\n

                        PAGARDINTI<\/h6>\n
                          \n
                        • \u017dalumyn\u0173<\/li>\n
                        • 4 putpel\u0117s kiau\u0161inio tryni\u0173<\/li>\n
                        • 50 g ridik\u0117li\u0173<\/li>\n
                             <\/ol>\n
                               <\/ol>\n<\/ul>\n<\/div>\n
                              Kiek:<\/strong>4 \u017emon\u0117msSud\u0117tingumas:<\/strong>vidutinis<\/div>\n<\/div>\n

                              1. Paruo\u0161kite tartar\u0105. Smulkiai sukapokite visus jam skirtus ingridientus, \u012fd\u0117kite druskos ir pipir\u0173 pagal skon\u012f.<\/p>\n

                              2. Bolivin\u0119 baland\u0105 kepkite kar\u0161tame aliejuje, kol \u012fgaus aukso atspalv\u012f, pas\u016bdykite druska ir baltaisiais pipirais, nusausinkite ant virtuvinio popieriaus. <\/p>\n

                              3. Paruo\u0161kite wasabi majonez\u0105. Sumai\u0161ykite j\u012f su wasabi pasta.<\/p>\n

                              4. Paruo\u0161kite ridikus. Nulupkite ir plonai supjaustykite riekel\u0117mis. Tada u\u017evirkite burok\u0117li\u0173 sultis, cukr\u0173, raudonojo vyno act\u0105 ir u\u017epilkite ant pjaustyt\u0173 ridik\u0173, u\u017edenkite maistine pl\u0117vele ir atv\u0117sinkite. <\/p>\n

                              5. Patiekite tartar\u0105. I\u0161d\u0117liokite marinuotus ridikus, ant vir\u0161aus d\u0117kite tartaro, j\u012f pabarstykite kepta bolivine balanda, pagardinkite keliais la\u0161ais wasabi majonezo, riekel\u0117mis pjaustytais ridik\u0117liais, \u017ealumynais, \u017ealiu putpel\u0117s kiau\u0161iniu.<\/p>\n","protected":false},"excerpt":{"rendered":"

                              Tradicinis jautienos tartaras, kuriam ne\u012fprasto skonio suteiks kepta bolivin\u0117 balanda , marinuoti ridikai ir wasabi majonezas. Ingredientai   TARTARUI 400 g jautienos i\u0161pjovos 20 g korni\u0161on\u0173 (ma\u017e\u0173 marinuot\u0173 agurk\u0173) 20 …<\/p>\n","protected":false},"author":18,"featured_media":1013,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,19,9],"tags":[],"class_list":["post-991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-24","category-52x","category-uzkandziai"],"_links":{"self":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/991","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\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=991"}],"version-history":[{"count":9,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/991\/revisions"}],"predecessor-version":[{"id":1018,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/991\/revisions\/1018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/media\/1013"}],"wp:attachment":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}