Ar \u012fmanoma paruo\u0161ti skan\u0173, aromating\u0105 ir kartu eleganti\u0161kai atrodant\u012f Velyk\u0173 patiekal\u0105, kai jis kepamas vadinamojoje kar\u0161to oro gruzdintuv\u0117je (air fryer)? \u012e \u0161\u012f klausim\u0105 atsak\u0117 garsus kulinarijos meistras Karolis Okrasa, pristat\u0119s recept\u0105: oro gruzdintuv\u0117je kepta kiaulienos nugarin\u0117, \u012fdaryta balta de\u0161ra.<\/p>\n
Gaminimas pradedamas nuo kiaulienos nugarin\u0117s \u201eatv\u0117rimo\u201c \u2013 m\u0117sos gabal\u0105 reikia \u012fpjauti taip, kad jis i\u0161siskleist\u0173 per vis\u0105 ilg\u012f. Tikslas \u2013 gauti vientis\u0105 ma\u017edaug 1 cm storio m\u0117sos lak\u0161t\u0105. Jei vietomis storis nelygus, m\u0117s\u0105 galima \u0161velniai pamu\u0161ti plaktuku.<\/p>\n
Nuo baltos de\u0161ros nuimamas apvalkalas, o pati de\u0161ra sutrinama \u0161akute. Susmulkinta balta de\u0161ra paskleid\u017eiama beveik per vis\u0105 m\u0117sos lak\u0161to ilg\u012f \u2013 sluoksnis tur\u0117t\u0173 b\u016bti apie 0,5 cm storio. Svarbu: de\u0161ros nereik\u0117t\u0173 tepti ant paskutini\u0173 4\u20135 cm nugarin\u0117s, o \u0161i\u0105 viet\u0105 dar kart\u0105 gerai i\u0161mu\u0161ti plaktuku.<\/p>\n
Tuomet nugarin\u0117 su \u012fdaru susukama \u012f vyniotin\u012f, o i\u0161or\u0117 apvyniojama \u0161onin\u0117s riekel\u0117mis. Vyniotin\u012f verta keliose vietose perri\u0161ti virtuviniu si\u016blu, kad kepant i\u0161laikyt\u0173 form\u0105.<\/p>\n
Paruo\u0161tas vyniotinis aptepamas aliejumi ir kepamas oro gruzdintuv\u0117je 150 laipsni\u0173 temperat\u016broje apie 1 valand\u0105. Kaip ai\u0161kina Karolis Okrasa, l\u0117tesnis kepimas \u017eemesn\u0117je temperat\u016broje padeda i\u0161vengti pernelyg intensyvaus garavimo, tod\u0117l m\u0117sa i\u0161lieka sultinga.<\/p>\n
Tuo metu galima paruo\u0161ti krien\u0173 pada\u017e\u0105. \u012e duben\u0117l\u012f sud\u0117kite 3 \u0161auk\u0161tus nat\u016bralaus jogurto, 3 \u0161auk\u0161tus majonezo ir 3 \u0161auk\u0161tus tarkuot\u0173 krien\u0173. Pagardinkite druska bei pipirais, \u012fpilkite graikini\u0173 rie\u0161ut\u0173 aliejaus ir visk\u0105 gerai i\u0161mai\u0161ykite. Smulkintus lai\u0161kinius \u010desnakus rekomenduojama d\u0117ti pa\u010dioje pabaigoje.<\/p>\n
\u201eLai\u0161kiniai \u010desnakai labai greitai fermentuojasi bet kuriame \u0161altame pada\u017ee. Jei norite gero krien\u0173 ir lai\u0161kini\u0173 \u010desnak\u0173 pada\u017eo, pirmiausia paruo\u0161kite krien\u0173 pada\u017e\u0105, o smulkintus lai\u0161kinius \u010desnakus \u012fmai\u0161ykite tik pa\u010diame gale\u201c, \u2013 ai\u0161kina Karolis Okrasa.<\/p>\n
Paskutinis \u017eingsnis \u2013 glaz\u016bra. \u012e duben\u0117l\u012f sud\u0117kite kaparius, \u012fberkite smulkint\u0173 petra\u017eoli\u0173, \u012fpilkite alyvuogi\u0173 aliejaus ir visk\u0105 i\u0161mai\u0161ykite.<\/p>\n
Patiekiant \u012f l\u0117k\u0161t\u0119 \u012fpilkite pada\u017eo, ant vir\u0161aus i\u0161d\u0117liokite nugarin\u0117s riekeles, o m\u0117s\u0105 ap\u0161lakstykite glaz\u016bra. Skanaus!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ar \u012fmanoma paruo\u0161ti skan\u0173, aromating\u0105 ir kartu eleganti\u0161kai atrodant\u012f Velyk\u0173 patiekal\u0105, kai jis kepamas vadinamojoje kar\u0161to oro gruzdintuv\u0117je (air fryer)? \u012e \u0161\u012f klausim\u0105 atsak\u0117 garsus kulinarijos meistras Karolis Okrasa, pristat\u0119s recept\u0105: oro gruzdintuv\u0117je kepta kiaulienos nugarin\u0117, \u012fdaryta balta de\u0161ra. Gaminimas pradedamas nuo kiaulienos nugarin\u0117s \u201eatv\u0117rimo\u201c \u2013 m\u0117sos gabal\u0105 reikia \u012fpjauti taip, kad jis i\u0161siskleist\u0173 per […]<\/p>\n","protected":false},"author":0,"featured_media":1619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-1618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/1618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=1618"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/1618\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/1619"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=1618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=1618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=1618"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=1618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}