{"id":46768,"date":"2020-01-05T17:20:59","date_gmt":"2020-01-05T17:20:59","guid":{"rendered":"https:\/\/goprovence.ru\/ext-loomaliha-ja-suitsutatud-sealiha\/"},"modified":"2020-01-05T17:20:59","modified_gmt":"2020-01-05T17:20:59","slug":"ext-loomaliha-ja-suitsutatud-sealiha","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/et\/ext-loomaliha-ja-suitsutatud-sealiha\/","title":{"rendered":"Ext loomaliha ja suitsutatud sealiha"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/bcdc57f4503f3ca5a121af07522f549e.jpg\" \/><\/p>\n<p> KOOSTISOSAD <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 kg veise-abaluu<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">500 g suitsutatud sealiha<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 g rasva<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">125 g sea nahad<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">2 suurt sibulat<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 k\u00fc\u00fcnt k\u00fc\u00fcslauku<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 keskmist porgandit<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 loorberileht<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 tl. jahvatatud aed-liivatee<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">n\u00e4put\u00e4is jahvatatud kaneeli<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">750 ml kuiva punast veini<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">0,5 dl br\u00e4ndit<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">jahu<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 spl v\u00f5id<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sool, \u0441\u0432\u0435\u0436\u0435\u043c\u043e\u043b\u043e\u0442\u044b\u0439 must pipar<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">SAMM-SAMMULT RETSEPT COOKING<\/h2>\n<p>Samm 1<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/4de27f331cb3543f468cbc0d2779a056.jpg\" \/><\/p>\n<p> Liha pesta. Veise-ja sealiha kuubikuteks l\u00f5igatud k\u00fclg on 4 cm, sealiha nahk \u2013 \u00f5hukesteks ribadeks, salo v\u00e4ikesteks kuubikuteks. Sibul, k\u00fc\u00fcslauk ja porgand puhastada. Sibul ja porgand, l\u00f5ika suurteks t\u00fckkideks, k\u00fc\u00fcslauk j\u00e4tta nii nagu on. <\/p>\n<p>Samm 2<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/9fbe86cc4b35e86a65606a4b72703b77.jpg\" \/><\/p>\n<p> Pane suurde kaussi t\u00fckkideks liha ja k\u00f6\u00f6giviljad, lisada t\u00fc\u00fcmian, kaneel ja loorberileht, sool ja pipar. Vala vein, sega ja j\u00e4ta 2 tl <\/p>\n<p>Samm 3<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/fd6994487e7b03a70ec2ef388a6d2cfe.jpg\" \/><\/p>\n<p> Eemalda liha marinaadis, kuivad ja rulli jahu. Marinaad k\u00f6\u00f6giviljade hoida. Kuumutamiseks pannil praadida peekon t\u00fckkideks, 5 min. Vahetustega m\u00f5ranemisi kaussi, lisa pannil v\u00f5iga ja portsjonite praetud veise-ja sealiha, 5 min. iga. Vala konjak ja kuumuta, kuni vedelik on t\u00e4ielikult aurustunud. <\/p>\n<p>Samm 4<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/a512b63d31406851c9ede77c22ab9fe1.jpg\" \/><\/p>\n<p> Pane liha ja \u0437\u0430\u043c\u0430\u0440\u0438\u043d\u043e\u0432\u0430\u043d\u043d\u044b\u0435 k\u00f6\u00f6giviljad paks pannil v\u00f5i potis, lisada sealiha ja nahad. Vala marinaad, tihedalt sulgeda ja panna eelsoojendatud kuni 160\u00b0C ahjus 3 tundi<Br \/>Serveeri koos kartulipudru v\u00f5i laia pasta. <\/p>\n<p> Armuke m\u00e4rkus<br \/>\n Enamik inimesi Provence ole riik igavese suve \u2013 kuum p\u00e4ike, soe meri, \u00f5itsev lavendel&#8230; Ja kui kuulete lugusid kohalike elanike kohta, mis seal on karmid talved, kasutad seda \u043a\u043e\u043a\u0435\u0442\u0441\u0442\u0432\u043e. Muidugi, elu paradiisis, peab midagi kurta, et ei ole v\u00e4ga armukade! Aga maitses ext, \u00fcks klassikaline \u043f\u0440\u043e\u0432\u0430\u043d\u0441\u0430\u043b\u044c\u0441\u043a\u0438\u0445 s\u00f6\u00f6ki, kui on selge, et mingit suhtlusoskust ei ole selline v\u00f5ib valmistada ja s\u00fc\u00fca ainult siis, kui akna taga m\u00f6llab v\u00f5imas j\u00e4ine tuul \u043c\u0438\u0441\u0442\u0440\u0430\u043b\u044c majast v\u00e4lja tulla ei ole v\u00f5imalik. Siin on sellised p\u00e4evad igas kodus Provence valmistavad ette tema majesteedi EXT.<Br \/><Br \/>See nimi tuli kas \u0441\u0442\u0430\u0440\u043e\u0438\u0441\u043f\u0430\u043d\u0441\u043a\u043e\u0433\u043e <i>dabar<\/i>, mis t\u00e4hendab, et &#8220;keeda&#8221;, kas \u043e\u043a\u0441\u0438\u0442\u0430\u043d\u0441\u043a\u043e\u0433\u043e <i>adobar<\/i> \u2013 &#8220;pakkida&#8221;. Ja siis, ja teine v\u00f5rdselt sobivad tassi \u2013 koostisosad ja pane, ja hauta kaane all. Kusjuures ei \u0430\u0431\u044b kui mitte erilised pannid \u0434\u043e\u0431\u044c\u0435\u0440\u0430\u0445 ja mitte v\u00e4hem kui kolm p\u00e4eva!<Br \/><Br \/>\u0414\u043e\u0431\u044c\u0435\u0440 \u2013 see on \u00fcmmargune t\u00fckk plaat keraamiline kitsa kaela l\u00e4bim\u00f5\u00f5t on umbes 10-12 vt Pakkida tooted sellisesse potti on p\u00e4ris keeruline, aga kui panna v\u00e4lja sealt peaaegu ei aurustuma mahlad. Vahu tehnoloogia arusaadav \u2013 liha ja k\u00f6\u00f6giviljad ning l\u00f5ika keskmise suurusega t\u00fckkideks ja \u00f6\u00f6p\u00e4evas marineeritud valges v\u00f5i punases veinis. Seej\u00e4rel on s\u00e4testatud kihiti potti, lisa maitseained ja hauta kaane all madalal kuumusel (vanasti \u0442\u0443\u0448\u0438\u043b\u0438 on \u043e\u0441\u0442\u044b\u0432\u0430\u044e\u0449\u0438\u0445 s\u00fcsinikuga) peaaegu kogu \u00f6\u00f6. Pind \u043e\u0441\u0442\u044b\u0432\u0448\u0435\u0433\u043e \u0434\u043e\u0431\u0430 eemaldatakse rasv ja j\u00e4lle kuumuta v\u00e4ga madalal kuumusel 2-3 tundi. Alles p\u00e4rast seda roog serveeritakse lauale.<Br \/><Br \/>On tingitud selline \u043d\u0435\u0441\u043f\u0435\u0448\u043d\u043e\u0441\u0442\u044c, meie arvates seda, et \u043c\u0438\u0441\u0442\u0440\u0430\u043b\u044c tulivihane liigub provence n\u00e4dalaid, nii et kiirusta kuhugi. N\u00fc\u00fcd, kui ext on muutunud v\u00e4ga moes tassi ja seda serveeritakse isegi pariisi restoranides, vaevalt, et seda valmistatakse nii kaua. Retsept, mida me teile pakume, on ka kirjutatud l\u00e4htudes t\u00e4nap\u00e4eva tegelikkusega.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>KOOSTISOSAD 1 kg veise-abaluu 500 g suitsutatud sealiha 100 g rasva 125 g sea nahad 2 suurt sibulat 3 k\u00fc\u00fcnt k\u00fc\u00fcslauku 3 keskmist porgandit 1 loorberileht 1 tl. jahvatatud aed-liivatee [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":46769,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[178],"tags":[],"class_list":["post-46768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-teave"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/posts\/46768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/comments?post=46768"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/posts\/46768\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/media\/46769"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/media?parent=46768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/categories?post=46768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/et\/wp-json\/wp\/v2\/tags?post=46768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}