{"id":109351,"date":"2023-12-28T14:40:45","date_gmt":"2023-12-28T12:40:45","guid":{"rendered":"https:\/\/www.17047165566933.sritis.lt\/index.php\/2023\/12\/28\/apelsinais-kvepiantis-visciukas-taps-naujuju-metu-vaisiu-favoritu-sveciai-liks-suzaveti\/"},"modified":"2025-01-04T13:24:16","modified_gmt":"2025-01-04T11:24:16","slug":"apelsinais-kvepiantis-visciukas-taps-naujuju-metu-vaisiu-favoritu-sveciai-liks-suzaveti","status":"publish","type":"post","link":"https:\/\/www.santaka.info\/index.php\/2023\/12\/28\/apelsinais-kvepiantis-visciukas-taps-naujuju-metu-vaisiu-favoritu-sveciai-liks-suzaveti\/","title":{"rendered":"Apelsinais kvepiantis vi\u0161\u010diukas taps Nauj\u0173j\u0173 met\u0173 vai\u0161i\u0173 favoritu: sve\u010diai liks su\u017eav\u0117ti"},"content":{"rendered":"

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

Jei j\u016bs\u0173 Nauj\u0173j\u0173 met\u0173 sutikimo kompanija nebus didel\u0117, gera išeitis šventiniam vakarui išsikepti viš\u010diuk\u0105 – tik kiek kitaip, nei esate \u012fprat\u0119: apteptas apelsin\u0173 ir any\u017ei\u0173 glaz\u016bra, aromatingas ir dailiai apskrud\u0119s jis taps geid\u017eiamiausiu patiekalu. Pasak gydytojos dietolog\u0117s dr. Editos Gavelien\u0117s, sveikatai palankiausia vištien\u0105 gaminti l\u0117tai kepant ant silpnos ugnies orkait\u0117je, prieš tai pamarinavus švelniai r\u016bgš\u010diame pada\u017ee. <\/p>\n

Vertingiausia vištienos dalis – kr\u016btin\u0117l\u0117 <\/b> <\/p>\n

Gydytoja dietolog\u0117 dr. Edita Gavelien\u0117 primena, kad vištienoje yra gerai subalansuot\u0173, \u017emogaus organizmui b\u016btin\u0173 aminor\u016bgš\u010di\u0173, ji vertinama d\u0117l lengvai pasisavinam\u0173 baltym\u0173, organizmui reikaling\u0173 vitamin\u0173, mineral\u0173 bei ma\u017eai riebal\u0173: „Vertingiausia – jos kr\u016btin\u0117l\u0117, kuri yra liesesn\u0117 u\u017e kitas vištienos dalis, ypa\u010d valgoma be odos. Nevert\u0117t\u0173 m\u0117sos kepti ir riebaluose ar volioti miltuose, d\u017ei\u016bv\u0117s\u0117liuose, tešloje. Tai netur\u0117t\u0173 tapti kiekvienos dienos maistu.“ <\/p>\n

Svarbu, kad prieš vartojant vištiena b\u016bt\u0173 gerai termiškai apdorota, nes iki galo jos neiškepus, did\u0117ja infekcijos rizika. „Ypa\u010d atidiems reik\u0117t\u0173 b\u016bti tada, kai ji kepama ant \u017earij\u0173. \u012epjovus iškept\u0105 vištien\u0105, tur\u0117t\u0173 išsiskirti skaidrios, jokiu b\u016bdu ne raudonos sultys, o jei naudojamas kulinarinis termometras, vištien\u0105 galima dr\u0105siai valgyti, jei temperat\u016bra m\u0117sos viduje pasiek\u0117 80 laipsni\u0173“, – teigia gydytoja dietolog\u0117. <\/p>\n

Ekspert\u0117s nuomone, geriausia rinktis ekologiškuose \u016bkiuose u\u017eaugint\u0105 vištien\u0105: „Tokios m\u0117sos nauda sveikatai, lyginant su neekologiškuose \u016bkiuose u\u017eaugintos m\u0117sos sud\u0117timi, yra didesn\u0117. Be to, \u012f tai rekomenduojama atsi\u017evelgti perkant m\u0117s\u0105 vaikams – j\u0173 mityboje netur\u0117t\u0173 b\u016bti nereikaling\u0173 organizmui med\u017eiag\u0173.“ <\/p>\n

Rinkim\u0117s vištienos dalis pagal tai, k\u0105 gaminsime <\/b> <\/p>\n

Vaikai labai m\u0117gsta skanauti orkait\u0117je keptus vištienos sparnelius, salotoms verta išsikepti vištienos kr\u016btin\u0117l\u0119 ar vidini\u0173 jos fil\u0117 dali\u0173, o šlauneli\u0173 m\u0117sa ar fil\u0117 gabaliukai tiks \u012fvairiems troškiniams, blauzdel\u0117s – sriuboms, faršas – kukuliams. <\/p>\n

Apelsinais ir any\u017eiais glaz\u016bruotas viš\u010diukas <\/b> <\/p>\n

Reik\u0117s: <\/b> <\/p>\n

1 vnt. švie\u017eio viš\u010diuko; <\/p>\n

1 vnt. apelsino sul\u010di\u0173 ir \u017eievel\u0117s; <\/p>\n

2 vnt. \u017evaig\u017edinio any\u017eiaus; <\/p>\n

3 šaukšt\u0173 rudojo cukraus; <\/p>\n

raps\u0173 aliejaus ir sviesto – glaz\u016brai; <\/p>\n

druskos ir pipir\u0173 – pagal skon\u012f. <\/p>\n

Kaip gaminti: <\/b> <\/p>\n

    \n
  1. \u012ekaitinkite orkait\u0119 iki 200°C. <\/li>\n
  2. \u012ed\u0117kite viš\u010diuk\u0105 \u012f orkaitei tinkant\u012f ind\u0105 ir \u012ftrinkite druska bei pipirais tiek išor\u0119, tiek vid\u0173. Taip pat \u012ftrinkite j\u0105 sviestu ir aliejumi. \u012ed\u0117kite kepimo form\u0105 su viš\u010diuku \u012f apatin\u0119 orkait\u0117s dal\u012f, kepkite 20 minu\u010di\u0173. <\/li>\n
  3. Nutarkuokite apelsino odel\u0119 ir išspauskite sultis. Smulkiai sutarkuokite \u017evaig\u017edin\u012f any\u017ei\u0173. Apelsin\u0173 sultis, \u017evaig\u017edin\u012f any\u017ei\u0173 ir rud\u0105j\u012f cukr\u0173 pavirkite iki lengvo tirštumo sirupo. \u012emaišykite apelsino \u017eievel\u0119. <\/li>\n
  4. Suma\u017einkite orkait\u0117s temperat\u016br\u0105 iki 150°C ir toliau kepkite dar 20 minu\u010di\u0173. <\/li>\n<\/ol>\n

    Tada vištien\u0105 aptepkite apelsin\u0173 glaistu ir kepkite toliau, kol vištienos vidin\u0117 temperat\u016bra ties šlaunies kauliuku pasieks 82°C, ma\u017edaug 1 valand\u0105. <\/p>\n

    Skanaus! <\/p>\n

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

    Jei j\u016bs\u0173 Nauj\u0173j\u0173 met\u0173 sutikimo kompanija nebus didel\u0117, gera išeitis šventiniam vakarui išsikepti viš\u010diuk\u0105 – tik kiek kitaip, nei esate \u012fprat\u0119: apteptas apelsin\u0173 ir any\u017ei\u0173 glaz\u016bra, aromatingas ir dailiai apskrud\u0119s… <\/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":" \/ rimi.lt nuotr.","_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":[187],"tags":[],"class_list":["post-109351","post","type-post","status-publish","format-standard","hentry","category-maistas-kitos-temos","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":"Maistas<\/a>","tag_info":"Maistas","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\/109351","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=109351"}],"version-history":[{"count":1,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/109351\/revisions"}],"predecessor-version":[{"id":116147,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/109351\/revisions\/116147"}],"wp:attachment":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media?parent=109351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/categories?post=109351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/tags?post=109351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}