{"id":105315,"date":"2007-10-23T09:42:56","date_gmt":"2007-10-23T06:42:56","guid":{"rendered":"https:\/\/www.17047165566933.sritis.lt\/index.php\/2007\/10\/23\/skanaus-22\/"},"modified":"2007-10-23T09:42:56","modified_gmt":"2007-10-23T06:42:56","slug":"skanaus-22","status":"publish","type":"post","link":"https:\/\/www.santaka.info\/index.php\/2007\/10\/23\/skanaus-22\/","title":{"rendered":"Skanaus"},"content":{"rendered":"<p><em><\/em><\/p>\n<p>\u0160\u012fkart si\u016blome kelet\u0105 nesud\u0117ting\u0173 patiekal\u0173 i\u0161 rudens g\u0117rybi\u0173. \u0160vie\u017eia, gardu ir sveika. Skanaus!<\/p>\n<p><b>Kepti salierai<\/b><br \/>\n<br \/><i>2\u20133 salierai, 2 kiau\u0161inai, 3\u20134 \u0161auk\u0161tai malt\u0173 d\u017ei\u016bv\u0117s\u0117li\u0173, 100 g riebal\u0173, druskos.<\/i><br \/>\n<br \/>Nuluptus salierus supjaustyti 1 cm storio grie\u017ein\u0117liais, d\u0117ti \u012f kar\u0161t\u0105 pas\u016bdyt\u0105 vanden\u012f ir virti. Vandens turi b\u016bti tiek, kad vos apsemt\u0173 dar\u017eoves. I\u0161virusius saliero grie\u017ein\u0117lius i\u0161griebti, nuvarvinti, suvilgyti i\u0161plaktame kiau\u0161inyje, apvolioti d\u017ei\u016bv\u0117s\u0117liais ir kepti i\u0161 abiej\u0173 pusi\u0173 \u012fkaitintuose riebaluose, kol pagels.<br \/>\n<br \/>\u0160iuos keptus salierus tinka patiekti kartu su kepta m\u0117sa.<\/p>\n<p><b>Bakla\u017ean\u0173 apkepas<\/b><br \/>\n<br \/><i>3 bakla\u017eanai, 200 g fermentinio s\u016brio, 3 kiau\u0161iniai, 1,5 stiklin\u0117s \u0161vie\u017eio arba r\u016bgusio pieno, 2 \u0161auk\u0161tai sviesto, druskos.<\/i><br \/>\n<br \/>Bakla\u017eanus supjaustyti, pas\u016bdyti ir palikti 30 minu\u010di\u0173 pastov\u0117ti. Po to nusausinti ir apkepti. Keptus bakla\u017eanus sud\u0117ti \u012f skard\u0105, apibarstyti tarkuotu s\u016briu. Kiau\u0161inius i\u0161plakti, sumai\u0161yti su pienu ir u\u017epilti bakla\u017eanus. Visk\u0105 kepti orkait\u0117je, kol pagels. Skanaus!<\/p>\n<p><b>Konservuota mi\u0161rain\u0117<\/b><br \/>\n<br \/><i>2 kg pomidor\u0173, 2 kg paprikos, 1 kg svog\u016bn\u0173, 1 kg mork\u0173, <\/i><br \/>\n1 stiklin\u0117 aliejaus, 1 stiklin\u0117 cukraus, 1 stiklin\u0117 acto (arba nubrauktas \u0161auk\u0161tas citrinos r\u016bg\u0161ties), druskos (apie 4 nubrauktus \u0161auk\u0161tus).<br \/>\n<br \/>Pomidorus nuplauname, blan\u0161iruojame (\u012fdedame kelioms sekund\u0117ms \u012f verdant\u012f vanden\u012f, po to \u012f \u0161alt\u0105 vanden\u012f, pakartojame tai 2 kartus), nulupame odel\u0119, stambiai supjaustome. Svog\u016bnus supjaustome pus\u017eied\u017eiais, morkas stambiai sutarkuojame. \u012e puod\u0105 supilame aliej\u0173, cukr\u0173, act\u0105, drusk\u0105. U\u017evirus sudedame morkas, po 15 min. dedame paprik\u0105, dar po 15 min. \u2013 svog\u016bnus. Verdame 15 min., dedame paruo\u0161tus pomidorus ir v\u0117l \u0161iek tiek paverdame. \u0160i mi\u0161rain\u0117 tinka prie vis\u0173 m\u0117sos, pauk\u0161tienos patiekal\u0173, labai skanu su kiau\u0161iniene. Puikiai i\u0161silaiko u\u017edaryta stiklainiuose.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0160\u012fkart si\u016blome kelet\u0105 nesud\u0117ting\u0173 patiekal\u0173 i\u0161 rudens g\u0117rybi\u0173. \u0160vie\u017eia, gardu ir sveika. Skanaus! Kepti salierai 2\u20133 salierai, 2 kiau\u0161inai, 3\u20134 \u0161auk\u0161tai malt\u0173 d\u017ei\u016bv\u0117s\u0117li\u0173, 100 g riebal\u0173, druskos. Nuluptus salierus supjaustyti&#8230; <\/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-105315","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":"<a href=\"https:\/\/www.santaka.info\/index.php\/category\/uncategorized\/\" rel=\"category tag\">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\/105315","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=105315"}],"version-history":[{"count":0,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/105315\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media?parent=105315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/categories?post=105315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/tags?post=105315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}