Velykos daugeliui asocijuojasi su gausiai nukrautais stalais ir so\u010diais, gard\u017eiais patiekalais. Pirm\u0105j\u0105 \u0161ven\u010di\u0173 dien\u0105 pietums neretai patiekiamas \u017eurekas ar baltasis bar\u0161\u010dis, \u012fvair\u016bs kepsniai bei tradiciniai kotletai su bulv\u0117mis. Ta\u010diau kasmet i\u0161kyla tas pats klausimas: k\u0105 gaminti antr\u0105j\u0105 Velyk\u0173 dien\u0105, per Velyk\u0173 antr\u0105 dien\u0105 (vadinam\u0105j\u012f antr\u0105j\u012f \u0161vent\u0117s ryt\u0105 ar \u201elaistymo pirmadien\u012f\u201c)? Jei id\u0117j\u0173 pritr\u016bko, pateikiame kelis paprastus sprendimus.<\/p>\n
Lietuvoje, kaip ir Lenkijoje, Velykos da\u017enai \u0161ven\u010diamos \u201eso\u010diau\u201c nei Kal\u0117dos: ant stalo atsiranda daugiau riebesni\u0173, kaloringesni\u0173 patiekal\u0173. Daug d\u0117mesio skiriama \u0161ventintiems valgiams \u2013 ypa\u010d kiau\u0161iniams, de\u0161roms, m\u0117sos gaminiams. \u0160iltam patiekimui \u012fprastos sodrios sriubos ir \u012fvair\u016bs m\u0117sos patiekalai. Vis d\u0117lto daugelis nori, kad \u0161ventiniai piet\u016bs b\u016bt\u0173 ypatingi \u2013 ne kasdieniai, i\u0161puosel\u0117ti ir tikrai skan\u016bs.<\/p>\n
Norint palikti ger\u0105 \u012fsp\u016bd\u012f nami\u0161kiams ir sve\u010diams, kartais sunku apsispr\u0119sti: bijoma, kad patiekalas nepavyks arba neatitiks l\u016bkes\u010di\u0173. Jei vis dar svarstote, k\u0105 paruo\u0161ti antr\u0105j\u0105 Velyk\u0173 dien\u0105, verta rinktis vien\u0105 i\u0161 trij\u0173 kryp\u010di\u0173: tradicin\u0119 m\u0117s\u0105 (kiaulien\u0105), lengvesn\u012f pauk\u0161tienos patiekal\u0105 arba sot\u0173, bet be m\u0117sos paruo\u0161iam\u0105 variant\u0105.<\/p>\n
Tiems, kurie nori konkretaus, tradicinio ir sotaus piet\u0173 patiekalo, tiks kiauliena ar pauk\u0161tiena. O jei antr\u0105j\u0105 \u0161ven\u010di\u0173 dien\u0105 norisi vegetari\u0161ko sprendimo, puiki i\u0161eitis gali b\u016bti kiau\u0161ini\u0173 kotletai. Toliau \u2013 vieno i\u0161 paprast\u0173 pauk\u0161tienos patiekal\u0173 paruo\u0161imo eiga, kuri nereikalauja sud\u0117ting\u0173 \u012fg\u016bd\u017ei\u0173, o rezultatas da\u017eniausiai nenuvilia.<\/p>\n
Paruo\u0161imo b\u016bdas:<\/i><\/p>\n
1. Svog\u016bn\u0105 smulkiai supjaustykite ir apkepkite aliejuje. \u012eberkite druskos, pipir\u0173, sud\u0117kite pjaustytus pievagrybius ir trumpai patro\u0161kinkite, kol sumink\u0161t\u0117s.<\/p>\n
2. Vi\u0161tienos kr\u016btin\u0117l\u0119 supjaustykite storesn\u0117mis riekel\u0117mis, lengvai i\u0161mu\u0161kite ir pagardinkite prieskoniais.<\/p>\n
3. \u012e nedidel\u012f duben\u0117l\u012f \u012fd\u0117kite du \u0161onin\u0117s gabal\u0117lius taip, kad jie susikry\u017eiuot\u0173. Ant \u0161onin\u0117s d\u0117kite vien\u0105 i\u0161mu\u0161tos vi\u0161tienos gabal\u0117l\u012f, \u012f vid\u0173 \u012fd\u0117kite apkeptus pievagrybius ir s\u016brio riekel\u0119.<\/p>\n
4. Visk\u0105 sandariai suvyniokite, duben\u0117l\u012f apverskite auk\u0161tyn dugnu ir atsargiai i\u0161imkite suformuot\u0105 m\u0117sos \u201epaket\u0117l\u012f\u201c.<\/p>\n
5. Kiekvien\u0105 gabal\u0117l\u012f i\u0161 i\u0161or\u0117s aptepkite marinatu i\u0161 trupu\u010dio aliejaus ir prieskoni\u0173 mi\u0161inio.<\/p>\n
6. Kepkite orkait\u0117je, \u012fkaitintoje iki 180 laipsni\u0173, apie 30 min.<\/p>\n
7. Patiekite su bulvi\u0173 tyre ir \u0161vie\u017eiomis salotomis arba lengvomis dar\u017eovi\u0173 salotomis.<\/p>\n","protected":false},"excerpt":{"rendered":"
Velykos daugeliui asocijuojasi su gausiai nukrautais stalais ir so\u010diais, gard\u017eiais patiekalais. Pirm\u0105j\u0105 \u0161ven\u010di\u0173 dien\u0105 pietums neretai patiekiamas \u017eurekas ar baltasis bar\u0161\u010dis, \u012fvair\u016bs kepsniai bei tradiciniai kotletai su bulv\u0117mis. Ta\u010diau kasmet i\u0161kyla tas pats klausimas: k\u0105 gaminti antr\u0105j\u0105 Velyk\u0173 dien\u0105, per Velyk\u0173 antr\u0105 dien\u0105 (vadinam\u0105j\u012f antr\u0105j\u012f \u0161vent\u0117s ryt\u0105 ar \u201elaistymo pirmadien\u012f\u201c)? Jei id\u0117j\u0173 pritr\u016bko, pateikiame kelis […]<\/p>\n","protected":false},"author":0,"featured_media":1929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-1928","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\/1928","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=1928"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/1928\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/1929"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=1928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=1928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=1928"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=1928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}