Bakla\u017eanas vis da\u017eniau tampa netik\u0117tu pasirinkimu tiems, kurie m\u0117gsta tra\u0161kius \u0161nicelius, bet nori lengvesn\u0117s ar \u012fvairesn\u0117s vakarien\u0117s. Tinkamai paruo\u0161tas jis i\u0161lieka \u0161velnus, beveik kremi\u0161kas viduje, o i\u0161or\u0117je pasidengia tra\u0161kia plutele, kuri primena klasikin\u0119 m\u0117sos paniruot\u0119.<\/p>\n
\u0160ios dar\u017eov\u0117s tekst\u016bra turi vien\u0105 ypatyb\u0119: jos mink\u0161timas por\u0117tas ir kepant gali sugerti daug riebal\u0173. D\u0117l to virtuv\u0117je da\u017enai taikomas paprastas triukas: bakla\u017eano riekes prie\u0161 paniruojant gausiai pas\u016bdyti ir palikti 20\u201330 minu\u010di\u0173, kad i\u0161traukt\u0173 dal\u012f vandens ir kartumo.<\/p>\n
Po \u0161io \u017eingsnio riekes verta nusausinti popieriniu rank\u0161luos\u010diu. Taip bakla\u017eanas kepant ma\u017eiau geria riebalus, geriau i\u0161laiko form\u0105, o vidus tampa mink\u0161tas ir sodraus skonio, kuris d\u0117l nat\u016bralaus umami poj\u016b\u010dio kai kam primena m\u0117s\u0105.<\/p>\n
Kad \u0161nicelis b\u016bt\u0173 ry\u0161kesnio skonio, svarbu nepagail\u0117ti prieskoni\u0173 pa\u010diai paniruotei. D\u017ei\u016bv\u0117s\u0117lius galima pagardinti tarkuotu brandintu s\u016briu, pavyzd\u017eiui, \u201eParmigiano Reggiano\u201c ar \u201eGrana Padano\u201c, taip pat \u012fmai\u0161yti \u010desnako granuli\u0173, juod\u0173j\u0173 pipir\u0173 ar r\u016bkytos paprikos.<\/p>\n
Tokius bakla\u017ean\u0173 \u0161nicelius geriausia patiekti i\u0161kart, kol plutel\u0117 dar tra\u0161ki. Jie dera su bulvi\u0173 ko\u0161e, gaiviomis salotomis ar paprastu jogurtiniu pada\u017eu, o keli la\u0161ai citrinos sul\u010di\u0173 prie\u0161 valgant suteikia malonios gaivos ir subalansuoja riebesn\u012f kepimo skon\u012f.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bakla\u017ean\u0173 \u0161niceliai gali nustebinti: po s\u016bdymo dar\u017eov\u0117 ma\u017eiau sugeria riebalus, o tra\u0161ki paniruot\u0117 su s\u016briu suteikia sodr\u0173 umami skon\u012f.<\/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":[19035,1799,14710,19032,8651,4849,7251],"miestas":[],"class_list":["post-32514","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-baklazanai","tag-greiti-pietus","tag-paniruote","tag-sniceliai","tag-suriai","tag-umami","tag-vegetariski-patiekalai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/32514","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=32514"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/32514\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=32514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=32514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=32514"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=32514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}