Rudeniui ir \u017eiemai \u012fsib\u0117g\u0117jus vis da\u017eniau renkam\u0117s orkait\u0117je keptas dar\u017eoves ir patiekalus, kurie ilgiau tro\u0161kinami viename puode. Vienas toki\u0173 variant\u0173 \u2013 lengvesnis bigosas i\u0161 dviej\u0173 kop\u016bst\u0173, kuriame susitinka rauginti kop\u016bstai ir \u0161vie\u017eias baltag\u016b\u017eis kop\u016bstas. Keptas hokaido moli\u016bgas su\u0161velnina r\u016bg\u0161tel\u0119, o tamsios vynuog\u0117s suteikia netik\u0117tos salstel\u0117jusios natos.<\/p>\n
Nors tradicinis bigosas da\u017enai siejamas su m\u0117sa ir ilgu tro\u0161kinimu, \u0161i versija i\u0161lieka soti ir aromatinga d\u0117l prieskoni\u0173. Skon\u012f kuria mair\u016bnas, lauro lapai, kvapieji pipirai ir kadagio uogos, kurios suteikia pa\u017e\u012fstam\u0105, namus primenant\u012f kvap\u0105. Tok\u012f derin\u012f patogu pritaikyti ir vegetari\u0161kai, ir kaip garnyr\u0105 prie m\u0117sos.<\/p>\n
Svarbus \u0161io recepto niuansas \u2013 hokaido moli\u016bg\u0105 kepti atskirai. Taip jis nei\u0161ti\u017eta tro\u0161kinant, i\u0161laiko form\u0105, o orkait\u0117je \u012fgauna \u0161velniai karamelizuot\u0105 skon\u012f. Vynuoges verta trumpai pakepti kartu, nes \u0161ilumoje jos sumink\u0161t\u0117ja ir paleid\u017eia \u0161iek tiek sul\u010di\u0173, kurios praturtina patiekalo pada\u017e\u0105.<\/p>\n
Raugint\u0173 kop\u016bst\u0173 be reikalo neplaukite: j\u0173 sultys praver\u010dia baigiant ruo\u0161ti bigos\u0105, kai norisi tiksliau sureguliuoti r\u016bg\u0161tum\u0105. Jei kop\u016bstai itin r\u016bg\u0161t\u016bs, pakanka juos trumpai perlieti vandeniu ir gerai nusausinti. Skon\u012f geriau koreguoti pabaigoje, nes tro\u0161kinant r\u016bg\u0161tumas nat\u016braliai su\u0161veln\u0117ja.<\/p>\n
Jums prireiks ma\u017edaug 3 stiklini\u0173 raugint\u0173 kop\u016bst\u0173, apie 5 stiklini\u0173 \u0161vie\u017eio baltag\u016b\u017eio kop\u016bsto, 1 nedidelio hokaido moli\u016bgo, 2 stiklini\u0173 tamsi\u0173 vynuogi\u0173 be kauliuk\u0173, 1 didelio svog\u016bno ir 2 skilteli\u0173 \u010desnako. Taip pat naudokite 3 \u0161auk\u0161tus aliejaus, 1\u20131,5 stiklin\u0117s dar\u017eovi\u0173 sultinio, lauro lapus, kvapiuosius pipirus, kadagio uogas, mair\u016bn\u0105, r\u016bkyt\u0105 paprik\u0105, drusk\u0105 ir pipirus.<\/p>\n
Moli\u016bg\u0105 nuplaukite, i\u0161imkite s\u0117klas ir supjaustykite kubeliais, ma\u017edaug 2\u20133 centimetr\u0173 dyd\u017eio. Sumai\u0161ykite su puse aliejaus, r\u016bkyta paprika ir \u017eiupsniu druskos, tuomet kepkite apie 25\u201330 minu\u010di\u0173 200 laipsni\u0173 temperat\u016broje. Vynuoges d\u0117kite ant skardos paskutin\u0117ms 12\u201315 minu\u010di\u0173.<\/p>\n
Dideliame puode likusiame aliejuje pakepinkite smulkint\u0105 svog\u016bn\u0105, kol sumink\u0161t\u0117s, tuomet trumpai pakepinkite \u010desnak\u0105. Sud\u0117kite smulkint\u0105 \u0161vie\u017ei\u0105 kop\u016bst\u0105 ir kelias minutes apkepkite mai\u0161ydami, kad lengvai sumink\u0161t\u0117t\u0173. Raugintus kop\u016bstus nuspauskite vir\u0161 dubens, pasilikite sultis, kop\u016bstus pasmulkinkite ir sud\u0117kite \u012f puod\u0105.<\/p>\n
\u012ed\u0117kite lauro lapus, kvapiuosius pipirus, lengvai sutrai\u0161kytas kadagio uogas ir mair\u016bn\u0105, u\u017epilkite stikline dar\u017eovi\u0173 sultinio. Tro\u0161kinkite u\u017edeng\u0119 apie 50\u201360 minu\u010di\u0173, prireikus \u012fpilkite likusio sultinio. Pabaigoje trumpam nuimkite dangt\u012f, kad dalis skys\u010dio nugaruot\u0173, ir sureguliuokite skon\u012f druska, pipirais bei keliais \u0161auk\u0161tais pasilikt\u0173 raugint\u0173 kop\u016bst\u0173 sul\u010di\u0173.<\/p>\n
Pus\u0119 kepto moli\u016bgo ir vynuogi\u0173 \u0161velniai \u012fmai\u0161ykite \u012f puod\u0105, o likusi\u0105 dal\u012f u\u017ed\u0117kite ant vir\u0161aus prie\u0161 patiekdami. Toks bigosas tinka tiek kaip atskiras patiekalas su riekel\u0117s pilno gr\u016bdo duonos, tiek kaip garnyras prie keptos kiaulienos sprandin\u0117s, antienos ar griki\u0173 kotlet\u0173. Norint \u0161velnesnio poskonio, patiekiant galima \u012fd\u0117ti \u0161auk\u0161t\u0105 nat\u016bralaus tir\u0161to jogurto.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bigosas i\u0161 dviej\u0173 kop\u016bst\u0173 su keptu hokaido moli\u016bgu ir vynuog\u0117mis \u2013 aromatingas, sotus ir netik\u0117tai \u0161velnus receptas v\u0117siems vakarams.<\/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":[23493,15974,43860,4733,8607,4900],"miestas":[],"class_list":["post-64068","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-baltaguziai-kopustai","tag-bigosas","tag-hokaido-moliugas","tag-rauginti-kopustai","tag-troskiniai","tag-vynuoges"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/64068","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=64068"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/64068\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=64068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=64068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=64068"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=64068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}