{"id":100039,"date":"2006-08-21T14:27:00","date_gmt":"2006-08-21T11:27:00","guid":{"rendered":"https:\/\/www.17047165566933.sritis.lt\/index.php\/2006\/08\/21\/valgiarasti-paivairina-grybai\/"},"modified":"2006-08-21T14:27:00","modified_gmt":"2006-08-21T11:27:00","slug":"valgiarasti-paivairina-grybai","status":"publish","type":"post","link":"https:\/\/www.santaka.info\/index.php\/2006\/08\/21\/valgiarasti-paivairina-grybai\/","title":{"rendered":"Valgiara\u0161t\u012f pa\u012fvairina grybai"},"content":{"rendered":"

<\/em><\/p>\n

Grybautojai i\u0161 mi\u0161k\u0173 jau kibirais tempia baravykus, raudonvir\u0161ius, lep\u0161es, tad vis
\nda\u017eniau namai pakvimpa \u010di\u0161kinamais spirgu\u010diais, kurie taip pagardina gryb\u0173 patiekalus.
\nMat lietuviai m\u0117gsta \u201estipr\u0173\u201c maist\u0105, o grybuose ma\u017eai riebal\u0173. Ta\u010diau baltym\u0173 grybuose
\nnet daugiau nei m\u0117soje. Be to, nema\u017eai angliavandeni\u0173 ir l\u0105stelienos.
\n
Baltym\u0173 daugiausiai yra jaun\u0173 gryb\u0173 kepur\u0117l\u0117se, o ma\u017eiausiai \u2013 kotuose. Baltymus
\norganizmas geriausiai \u012fsisavina i\u0161 d\u017eiovint\u0173 gryb\u0173. Juose baltym\u0173 beveik dvigubai
\ndaugiau negu \u0161vie\u017eioje m\u0117soje.
\n
Pagal angliavandeni\u0173 kiek\u012f grybai pana\u0161\u016bs \u012f dar\u017eoves, nors turi nema\u017eai tik jiems
\nb\u016bding\u0173 jungini\u0173.
\n
Mineralini\u0173 med\u017eiag\u0173 yra ma\u017edaug tiek pat, kiek ir kituose nat\u016braliuose produktuose.
\nYpa\u010d daug kalio, fosforo ir gele\u017eies, kurie b\u016btini m\u016bs\u0173 organizmui.
\n
Visuomet rinkite tik gerai \u017einomus grybus, geriausiai jaunus. Senuose gali b\u016bti
\nsusikaupusi\u0173 nuoding\u0173 jungini\u0173. V\u0117l\u0173 ruden\u012f nerinkite \u0161aln\u0173 pak\u0105st\u0173 gryb\u0173. Jiems ypa\u010d
\nkenkia besikartojan\u010dios \u0161alnos, nuo kuri\u0173 grybuose gali atsirasti nuod\u0173.
\n
Surinktus grybus apdorokite t\u0105 pa\u010di\u0105 dien\u0105, v\u0117liausiai \u2013 kit\u0105. Nesp\u0117j\u0119 gryb\u0173 sutvarkyti, paskleiskite juos v\u0117sioje, gerai v\u0117dinamoje patalpoje. Nuvalytus, o ypa\u010d nuplautus
\ngrybus suvartokite tuojau pat. Nuo mirkymo prast\u0117ja gryb\u0173 skonis ir kokyb\u0117. <\/p>\n

\n

Gryb\u0173 apkep\u0117liai <\/b><\/p>\n

0,5 l virt\u0173 \u012fvairi\u0173 gryb\u0173, 2 svog\u016bnai, 3 kiau\u0161iniai, 100 g pieno, druskos, pipir\u0173, 500 g
\nfermentinio s\u016brio, aliejaus arba sviesto kepimui. <\/i>
\n
Virtus grybus apkepame keptuv\u0117je kartu su susmulkintais svog\u016bnais, \u012fdedame prieskoni\u0173, atv\u0117siname, sumalame m\u0117smale. \u012e gryb\u0173 mas\u0119 \u012fmai\u0161ome i\u0161plaktus kiau\u0161inius,
\npien\u0105, supilame \u012f riebalais pateptus kepimo indelius ir pabarst\u0119 tarkuotu fermentiniu
\ns\u016briu i\u0161kepame orkait\u0117je. Valgome \u0161iltus. <\/p>\n

\n

Gryb\u0173 ir \u017euvies u\u017ekandis <\/b><\/p>\n

300 g keptos \u017euvies, 3\u20134 virtos morkos, 4 svog\u016bnai, 1,5\u20132 stiklin\u0117s \u012fvairi\u0173 gryb\u0173, 8 riek\u0117s
\nsumu\u0161tini\u0173 duonos, 100 g fermentinio s\u016brio, 2 \u0161auk\u0161tai majonezo, aliejaus kepimui,
\ndruskos, pipir\u0173.<\/i>
\n
I\u0161 keptos \u017euvies i\u0161imame kaulus. Susmulkiname morkas. Keptuv\u0117je su aliejumi pakepame 2 susmulkintus svog\u016bnus, sudedame virtas morkas, \u017euv\u012f, apkepame, \u012fdedame prieskoni\u0173. Keptuv\u0117je su aliejumi apkepame dar 2 susmulkintus svog\u016bnus, sudedame grybus,
\n\u012fdedame prieskoni\u0173. Atv\u0117susius \u012fdarus atskirai sumalame m\u0117smale, \u012fdedame po \u0161auk\u0161t\u0105
\nmajonezo. Ant sumu\u0161tini\u0173 duonos dedame \u012fdar\u0173, viduryje pabarstome sutarkuoto fermentinio s\u016brio ir i\u0161kepame orkait\u0117je. <\/p>\n

\n

Rudens g\u0117rybi\u0173 krep\u0161eliai<\/b> <\/p>\n

600 g kiaulienos nugarin\u0117s, kiaulienos prieskoni\u0173, 2 citrinos, 1 stiklin\u0117 virt\u0173 gryb\u0173, 1
\nsvog\u016bno galvut\u0117, 1 morka, 1 paprika, 1\/2 kop\u016bsto, druskos, aliejaus.<\/i>
\n
Nugarin\u0119 supjaustome 1,5 cm storio grie\u017ein\u0117liais, kuriuos pamu\u0161ame m\u0117sos plaktuku,
\n\u012ftriname kiaulienos prieskoniais, u\u017epilame i\u0161spaustomis citrin\u0173 sultimis ir paliekame 2
\nval. pastov\u0117ti. \u012edarui aliejuje pakepiname kubeliais supjaustytas dar\u017eoves ir grybus.
\n
Paskaniname druska. \u012edar\u0105 sudedame \u012f tinklel\u012f ir leid\u017eiame nuvarv\u0117ti aliejui. Ant
\nnugarin\u0117s dedame po 2 \u0161auk\u0161tus \u012fdaro ir u\u017elenk\u0119 kra\u0161tus pasmeigiame ant medinio
\nie\u0161mo. Kepame aliejumi pateptoje skardoje 2200<\/sup> C temperat\u016broje apie 1 val. Kepant
\npalaistome pas\u016bdytu vandeniu arba m\u0117sos sultiniu.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Grybautojai i\u0161 mi\u0161k\u0173 jau kibirais tempia baravykus, raudonvir\u0161ius, lep\u0161es, tad vis da\u017eniau namai pakvimpa \u010di\u0161kinamais spirgu\u010diais, kurie taip pagardina gryb\u0173 patiekalus. Mat lietuviai m\u0117gsta \u201estipr\u0173\u201c maist\u0105, o grybuose ma\u017eai riebal\u0173…. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","jetpack_post_was_ever_published":false,"_FSMCFIC_featured_image_caption":"NULL \/ NULL","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-100039","post","type-post","status-publish","format-standard","hentry","category-uncategorized","pmpro-has-access"],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","post-thumbnail":"","visualnews_post_thumb":"","woocommerce_thumbnail":"","woocommerce_single":"","woocommerce_gallery_thumbnail":""},"author_info":{"info":["admin"]},"category_info":"Be kategorijos<\/a>","tag_info":"Be kategorijos","comment_count":"0","jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/100039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/comments?post=100039"}],"version-history":[{"count":0,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/100039\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media?parent=100039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/categories?post=100039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/tags?post=100039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}