Virti kukur\u016bz\u0173 burbuol\u0119 paprasta, ta\u010diau skonis labai priklauso nuo keli\u0173 smulki\u0173 sprendim\u0173. Vienas i\u0161 j\u0173 \u2013 \u012f vanden\u012f dar prie\u0161 verdant \u012fberti \u0161auk\u0161tel\u012f cukraus litrui vandens, kad i\u0161ry\u0161k\u0117t\u0173 nat\u016bralus saldumas.<\/p>\n
Geriausiai namuose tinka jauna, vidutinio dyd\u017eio sald\u017eioji kukur\u016bz\u0173 veisl\u0117, kurios gr\u016bdai greitai sumink\u0161t\u0117ja. Renkantis svarbu, kad gr\u016bdai neb\u016bt\u0173 i\u0161d\u017ei\u016bv\u0119: jie turi b\u016bti lyg\u016bs, \u0161viesiai gelsvi ir lengvai i\u0161kil\u016bs.<\/p>\n
\u0160vie\u017eum\u0105 galima patikrinti paprastai: \u0161velniai \u012fspauskite gr\u016bd\u0105 nagu, ir i\u0161 jo tur\u0117t\u0173 pasirodyti pieni\u0161kos sultys. Jei gr\u016bdas kietas ir sausas, tokiai burbuolei prireiks ilgesnio virimo, o skonis da\u017eniau bus blankesnis.<\/p>\n
Prie\u0161 verdant nuimkite lapus, nupjaukite kietesn\u0119 kotelio dal\u012f ir pa\u0161alinkite plau\u0161us, tuomet burbuol\u0119 nuplaukite. Puode u\u017evirkite tiek vandens, kad kukur\u016bzai b\u016bt\u0173 pilnai apsemti ir gal\u0117t\u0173 laisvai gul\u0117ti.<\/p>\n
\u012e \u0161alt\u0105 vanden\u012f \u012fberkite cukraus, o u\u017evirus sud\u0117kite burbuoles ir \u012fd\u0117kite \u0161auk\u0161t\u0105 sviesto. Jaunai kukur\u016bzai da\u017eniausiai pakanka 5\u20137 minu\u010di\u0173, labiau subrendusiai vidutinio dyd\u017eio burbuolei \u2013 apie 8\u201312 minu\u010di\u0173, o per ilgai verdant gr\u016bdai gali tapti kieti ir guminiai.<\/p>\n
Drusk\u0105 geriausia berti ne \u012f puod\u0105, o jau patiekus, kad gr\u016bdai lengviau sumink\u0161t\u0117t\u0173 ir i\u0161likt\u0173 sultingi. Jei norisi druskos skonio nuo pat prad\u017ei\u0173, saugesnis kompromisas yra pagardinti likus 2\u20133 minut\u0117ms iki virimo pabaigos.<\/p>\n
Norint dar \u0161velnesn\u0117s tekst\u016bros, dal\u012f vandens galima pakeisti pienu, tuomet kukur\u016bzai da\u017enai sumink\u0161t\u0117ja grei\u010diau. Papildomai galima ap\u0161lakstyti tirpintu sviestu jau i\u0161virus, kad skonis b\u016bt\u0173 sodresnis.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u0160auk\u0161telis cukraus \u012f vanden\u012f ir tinkamas virimo laikas gali pakeisti visk\u0105: kukur\u016bzai i\u0161virs sultingesni, \u0161velnesni ir ry\u0161kesnio skonio.<\/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":[401,13022,12840,1795,13172,15977],"miestas":[],"class_list":["post-46578","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-cukrus","tag-kukuruzai","tag-maisto-gaminimo-patarimai","tag-sviestas","tag-vasaros-receptai","tag-virimas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/46578","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=46578"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/46578\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=46578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=46578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=46578"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=46578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}