Vasar\u0105, kai prasideda \u0161vie\u017ei\u0173 bob\u0173 sezonas, daugelis juos tiesiog i\u0161verda ir patiekia su sviestu. Ta\u010diau vis daugiau \u017emoni\u0173 atranda kit\u0105 b\u016bd\u0105: trumpai apvirtus bobus u\u017epilti kvapniu s\u016brymu ir palikti kelioms dienoms, kad \u012fgaut\u0173 maloniai r\u016bg\u0161telint\u012f, prieskoniais persmelkt\u0105 skon\u012f.<\/p>\n
Toks bob\u0173 u\u017ekandis primena ma\u017easoles dar\u017eoves: gr\u016bdai i\u0161lieka stand\u016bs, bet sugeria \u010desnako, krap\u0173 ir krien\u0173 aromat\u0105. D\u0117l to jis tinka ne tik kaip u\u017ekandis, bet ir kaip priedas prie grilio patiekal\u0173, salot\u0173 ar sumu\u0161tini\u0173, ypa\u010d kai norisi ry\u0161kesnio, vasari\u0161ko skonio.<\/p>\n
Skirtingai nei tradiciniai konservai, \u0161is receptas greitas: rezultatas pasiekiamas per kelias dienas, o ne per savaites. Svarbiausia laikytis keli\u0173 taisykli\u0173: naudoti \u0161varius stiklainius, bobus trumpai apvirti, o s\u016brymu visi\u0161kai apsemti visus ingredientus, kad fermentacija vykt\u0173 tolygiai.<\/p>\n
Praktikoje tai rei\u0161kia, kad s\u016brymas turi b\u016bti pakankamai s\u016brus, o stiklainyje neturi likti i\u0161kilusi\u0173 produkt\u0173, kurie kontaktuot\u0173 su oru. Jei norisi ry\u0161kesnio charakterio, da\u017enai pridedama garsty\u010di\u0173 gr\u016bdeli\u0173, pipir\u0173 ar gabal\u0117lis aitriosios paprikos, ta\u010diau svarbu nepersistengti, kad neu\u017ego\u017et\u0173 pa\u010di\u0173 bob\u0173.<\/p>\n
Geriausias skonis pasiekiamas naudojant jaunus, \u0161vie\u017eius bobus pa\u010diame sezono \u012fkar\u0161tyje, kai jie nat\u016braliai saldesni ir \u0161velnesni. Paruo\u0161t\u0105 u\u017ekand\u012f patogu laikyti \u0161aldytuve ir suvalgyti per trump\u0105 laik\u0105, nes tai labiau greitas fermentuotas u\u017ekandis nei ilgalaik\u0117 atsarga \u017eiemai.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bobai gali b\u016bti ne tik virti: u\u017epilti kvapniu s\u016brymu jie per kelias dienas virsta tra\u0161kiu vasaros u\u017ekand\u017eiu prie grilio, salot\u0173 ar sumu\u0161tini\u0173.<\/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":[17009,3441,6727,10420,1808,13172],"miestas":[],"class_list":["post-38435","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-bobai","tag-fermentacija","tag-konservavimas","tag-surymas","tag-uzkandziai","tag-vasaros-receptai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/38435","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=38435"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/38435\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=38435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=38435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=38435"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=38435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}