[title]
\nBeef Wellington sugr\u012f\u017eo \u012f madas: \u0161tai kaip \u017eingsnis po \u017eingsnio paruo\u0161ti tobulai sulting\u0105 patiekal\u0105
\n[\/title]<\/p>\n
[content]<\/p>\n
Nors kulinarin\u0117s mados nuolat kei\u010diasi, kai kurie patiekalai i\u0161lieka klasika ir da\u017eniausiai ruo\u0161iami tik ypatingomis progomis. Vienas j\u0173 \u2013 beef wellington: jautienos i\u0161pjova, apgaubta gryb\u0173 \u012fdaru ir i\u0161kepta sluoksniuotoje te\u0161loje. \u0160is receptas pad\u0117s \u017eingsnis po \u017eingsnio pasiruo\u0161ti \u012fsp\u016bding\u0105 patiekal\u0105 namuose.<\/p>\n
Beef wellington reik\u0117s: vientiso jautienos gabalo, druskos, pipir\u0173, lydyto sviesto, garsty\u010di\u0173, gryb\u0173, \u010diobreli\u0173, kumpio riekeli\u0173, sluoksniuotos te\u0161los ir kiau\u0161inio trynio.<\/p>\n
Jautien\u0105 i\u0161 vis\u0173 pusi\u0173 pagardinkite druska ir pipirais. \u012ekaitintoje keptuv\u0117je i\u0161tirpinkite lydyt\u0105 sviest\u0105 ir, kai jis bus pakankamai kar\u0161tas, trumpai apkepkite m\u0117s\u0105 i\u0161 vis\u0173 pusi\u0173. Svarbu jos neperkepti \u2013 apkepimas reikalingas tik tam, kad m\u0117sa lengvai apskrust\u0173. Kol m\u0117sa dar \u0161ilta, aptepkite j\u0105 garsty\u010diomis ir \u012ftrinkite \u012f pavir\u0161i\u0173.<\/p>\n
Grybus nuplaukite, nusausinkite ir sutarkuokite labai smulkia tarka. Suberkite juos \u012f saus\u0105 keptuv\u0119 ir pakepinkite, pagardinkite \u010diobreliais. Grybai turi i\u0161leisti skyst\u012f, o \u0161is v\u0117liau privalo visi\u0161kai i\u0161garuoti \u2013 \u012fdaras turi b\u016bti sausas.<\/p>\n
Ant i\u0161tiestos maistin\u0117s pl\u0117vel\u0117s sud\u0117liokite kumpio riekeles taip, kad jos \u0161iek tiek persidengt\u0173. Ant j\u0173 tolygiai paskleiskite pakepintus grybus. Ant gryb\u0173 d\u0117kite apkepint\u0105 jautien\u0105 ir visk\u0105 tvirtai susukite. Pl\u0117vel\u0117s nenuimkite \u2013 suvyniot\u0105 m\u0117s\u0105 d\u0117kite \u012f \u0161aldytuv\u0105 ma\u017edaug 30 minu\u010di\u0173.<\/p>\n
V\u0117liau m\u0117s\u0105 i\u0161vyniokite, nuimkite pl\u0117vel\u0119 ir apgaubkite sluoksniuota te\u0161la. Tuomet v\u0117l apsukite maistine pl\u0117vele ir dar 5\u201310 minu\u010di\u0173 palaikykite \u0161aldytuve, kad forma sutvirt\u0117t\u0173. I\u0161\u0117m\u0119 pl\u0117vel\u0119 nuimkite, o te\u0161l\u0105 aptepkite i\u0161plaktu kiau\u0161inio tryniu.<\/p>\n
Kepkite iki 190 laipsni\u0173 \u012fkaitintoje orkait\u0117je apie 40 minu\u010di\u0173. I\u0161trauk\u0119 patiekal\u0105 palikite 10\u201315 minu\u010di\u0173 \u201epails\u0117ti\u201c \u2013 taip m\u0117sa i\u0161liks sultinga ir bus lengviau j\u0105 pjaustyti.<\/p>\n","protected":false},"excerpt":{"rendered":"
[title] Beef Wellington sugr\u012f\u017eo \u012f madas: \u0161tai kaip \u017eingsnis po \u017eingsnio paruo\u0161ti tobulai sulting\u0105 patiekal\u0105 [\/title] [content] Nors kulinarin\u0117s mados nuolat kei\u010diasi, kai kurie patiekalai i\u0161lieka klasika ir da\u017eniausiai ruo\u0161iami tik ypatingomis progomis. Vienas j\u0173 \u2013 beef wellington: jautienos i\u0161pjova, apgaubta gryb\u0173 \u012fdaru ir i\u0161kepta sluoksniuotoje te\u0161loje. \u0160is receptas pad\u0117s \u017eingsnis po \u017eingsnio pasiruo\u0161ti \u012fsp\u016bding\u0105 […]<\/p>\n","protected":false},"author":0,"featured_media":3168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-3167","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\/3167","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=3167"}],"version-history":[{"count":1,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/3167\/revisions"}],"predecessor-version":[{"id":31639,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/3167\/revisions\/31639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/3168"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=3167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=3167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=3167"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=3167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}