{"id":25076,"date":"2026-05-17T22:47:29","date_gmt":"2026-05-17T22:47:29","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/05\/17\/triukas-be-miltu-sis-pievagrybiu-padazas-iseina-tirstas-ir-kreminis-nors-receptas-paprastas\/"},"modified":"2026-05-17T22:47:29","modified_gmt":"2026-05-17T22:47:29","slug":"triukas-be-miltu-sis-pievagrybiu-padazas-iseina-tirstas-ir-kreminis-nors-receptas-paprastas","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/05\/17\/triukas-be-miltu-sis-pievagrybiu-padazas-iseina-tirstas-ir-kreminis-nors-receptas-paprastas\/","title":{"rendered":"Triukas be milt\u0173: \u0161is pievagrybi\u0173 pada\u017eas i\u0161eina tir\u0161tas ir kreminis, nors receptas paprastas"},"content":{"rendered":"<p>Tir\u0161t\u0105 pievagrybi\u0173 pada\u017e\u0105 galima pagaminti be n\u0117 gramo milt\u0173, o tekst\u016br\u0105 sukurti visai kitu b\u016bdu. Vietoj \u012fprasto u\u017ekepinimo riebaluose ar krakmolo \u0161iame variante tir\u0161tum\u0105 suteikia lydytas s\u016brelis, kuris kaitinamas tolygiai i\u0161tirpsta ir susijungia su pievagrybi\u0173 i\u0161siskyrusiomis sultimis.<\/p>\n<p>\u0160iluma \u010dia daro du darbus: pirmiausia i\u0161garina pievagrybi\u0173 vanden\u012f, o tada leid\u017eia jiems gra\u017eiai apskrusti ir sustiprinti umami skon\u012f. Papildomas akcentas pasiekiamas soj\u0173 pada\u017eu ir \u010diobreliais, tod\u0117l pada\u017eas tampa aromatingas net ir be sultinio ar sud\u0117ting\u0173 pried\u0173.<\/p>\n<p>Vis d\u0117lto verta prisiminti, kad lydytas s\u016brelis ir sviestas yra sotieji riebalai, kuri\u0173 perteklius mityboje siejamas su didesne \u0161irdies ir kraujagysli\u0173 lig\u0173 rizika. Tok\u012f pada\u017e\u0105 geriausia laikyti skaniu, bet ne kasdieniu pasirinkimu, o porcij\u0105 subalansuoti dar\u017eov\u0117mis ir ma\u017eiau riebiais pagrindiniais patiekalais.<\/p>\n<h2>Kaip sutir\u0161tinti be milt\u0173?<\/h2>\n<p>Jei lydyto s\u016brelio namuose n\u0117ra, tir\u0161tum\u0105 galima i\u0161gauti ir kitais b\u016bdais. Grietin\u0117l\u0117, kaitinama ant silpnos ugnies, nat\u016braliai sutir\u0161t\u0117ja, o dal\u012f apkepint\u0173 pievagrybi\u0173 galima sutrinti ir gr\u0105\u017einti \u012f pada\u017e\u0105, kad jis tapt\u0173 vientisas.<\/p>\n<p>Dar viena neutrali i\u0161eitis yra virtas bulvi\u0173 gabal\u0117lis arba \u0161auk\u0161tas bulvi\u0173 ko\u0161\u0117s, kurie suteikia kremi\u0161kumo pernelyg nepakeisdami skonio. Svarbiausia pada\u017e\u0105 kaitinti neskubant ir mai\u0161yti, kad tekst\u016bra b\u016bt\u0173 lygi, o prieskoniai pasiskirstyt\u0173 tolygiai.<\/p>\n<h2>Greitas tir\u0161to pada\u017eo receptas<\/h2>\n<p>Reik\u0117s 500 gram\u0173 pievagrybi\u0173, 150 gram\u0173 kreminio arba \u017eoleli\u0173 lydyto s\u016brelio, 1 svog\u016bno ir 2 \u010desnako skilteli\u0173. Taip pat pravers apie 30 gram\u0173 lydyto sviesto, apie 15 gram\u0173 soj\u0173 pada\u017eo, \u010diobreliai, druska, pipirai ir petra\u017eol\u0117s.<\/p>\n<p>Pirmiausia gerai nusausintus pievagrybius supjaustykite plonai ir apkepkite, kad i\u0161garuot\u0173 skystis ir jie prad\u0117t\u0173 ruduoti. Tuomet sud\u0117kite svog\u016bn\u0105, v\u0117liau \u010desnak\u0105, \u010diobrelius ir soj\u0173 pada\u017e\u0105, o pabaigoje \u012fmai\u0161ykite gabal\u0117liais supjaustyt\u0105 s\u016brel\u012f ir kaitinkite, kol pada\u017eas taps tir\u0161tas ir kreminis.<\/p>\n<p>Patiekti galima su bulviniais blynais, virtiniais, kruopomis ar m\u0117sa, o norint lengvesnio varianto tiks ir su dar\u017eov\u0117mis bei kepta vi\u0161tiena. Petra\u017eol\u0117s pabaigoje suteiks gaivumo ir subalansuos sodresn\u012f pieno produkt\u0173 skon\u012f.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tir\u0161t\u0105 pievagrybi\u0173 pada\u017e\u0105 galima i\u0161virti be milt\u0173: kremin\u0119 tekst\u016br\u0105 suteikia lydytas s\u016brelis, o skon\u012f sustiprina soj\u0173 pada\u017eas ir \u010diobreliai.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[9476,6036,346,1807,3409,7253],"miestas":[],"class_list":["post-25076","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-grybu-patiekalai","tag-padazai","tag-pievagrybiai","tag-receptai","tag-soju-padazas","tag-sveikesne-mityba"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/25076","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=25076"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/25076\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=25076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=25076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=25076"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=25076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}