{"id":3350,"date":"2020-07-07T16:37:18","date_gmt":"2020-07-07T14:37:18","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3350"},"modified":"2020-07-07T16:37:18","modified_gmt":"2020-07-07T14:37:18","slug":"spanielsky-vtacik-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/spanielsky-vtacik-od-huga\/","title":{"rendered":"VILTOT\u0100S IRB\u012aTES SP\u0100\u0145U no Hugo"},"content":{"rendered":"

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[vc_row][vc_column][vc_single_image image=”3351″ img_size=”full” alignment=”center”][vc_column_text]Kas gan nepaz\u012bst viltot\u0101s irb\u012btes? Vair\u0101k \u2013 maz\u0101k klasisk\u0101s visi. Es gatavoju versiju: Sp\u0101\u0146u viltot\u0101s irb\u012btes. K\u0101p\u0113c nosaukums Sp\u0101\u0146u, nezinu! V\u0113l jo vair\u0101k, Sp\u0101\u0146i par \u0161o br\u012bnumu neko nav dzird\u0113ju\u0161i, kur nu v\u0113l piedz\u012bvoju\u0161i. Bet piedz\u012bvojot, seko neviltots: \u201emuy gusto\u201d, mums: \u201em\u0146ammm\u201d !!!
\nT\u0101tad, ejam uz\u00a0 to!<\/p>\n

Jums b\u016bs nepiecie\u0161ams: (4 porcijas)
\n\ud83d\udc4d 400 grami liellopu vai te\u013ca ga\u013cas (v\u0113lams no aug\u0161stilba)
\n\ud83d\udc4d 150 grami spe\u0137\u012btis
\n\ud83d\udc4d 3 marin\u0113ti gur\u0137i
\n\ud83d\udc4d 2 v\u0101r\u012btas olas<\/p>\n

\ud83d\udc4d 2 s\u012bpoli
\n\ud83d\udc4d Sinepes
\n\ud83d\udc4d S\u0101ls, malti melnie pipari
\n\ud83d\udc4d Buljons vai buljona kubi\u0146\u0161<\/p>\n

Process:
\nIzklap\u0113jiet pl\u0101ni ga\u013cas \u0161\u0137\u0113les, bet t\u0101 lai turas kop\u0101.
\nViegli ies\u0101liet, iepiparojiet, iesm\u0113r\u0113jiet ar sinep\u0113m. Ar s\u0101li uzman\u012bgi, jo izmantosim spe\u0137\u012bti, kas ir pietiekami s\u0101\u013c\u0161.
\nTagad uz ga\u013cas \u0161\u0137\u0113l\u0113m k\u0101rtojam ceturtda\u013cu v\u0101r\u012btas olas, s\u012bpoli\u0146us, ceturtda\u013cu marin\u0113ta gur\u0137\u012b\u0161a un sasmalcin\u0101tu spe\u0137\u012bti.
\nCie\u0161i satiniet s\u0137\u0113les rull\u012b\u0161os un sastipriniet ar koka zobu bakst\u0101miem, lai apcepot netinas va\u013c\u0101.
\nLiel\u0101 katl\u0101 apcepiet palielu sasmalcin\u0101tu s\u012bpolu, pievienojiet nedaudz sasmalcin\u0101tu spe\u0137\u012bti vai bekonu un turpiniet apcepin\u0101t.
\nS\u012bpolos un spe\u0137\u012bt\u012b \u0101tri apcepiet irb\u012btes no vis\u0101m pus\u0113m. Pielejiet buljonu un v\u0101riet visu uz l\u0113nas uguns apm\u0113ram 1 stundu.
\nNo m\u0113rces iz\u0146emiet irb\u012btes. Neliel\u0101 \u016bdens daudzum\u0101 iemaisiet 1 \u0113damkaroti vienk\u0101r\u0161o miltu ar \u0161\u0137ipsnu sarkan\u0101s paprikas (p\u0113c gaumes) un sabieziniet m\u0113rci. P\u0113c vajadz\u012bbas bag\u0101tiniet ar s\u0101li un pipariem. Pievienojiet m\u0113rcei 1 smalki sagrieztu v\u0101r\u012btu olu un 1 marin\u0113tu gur\u0137\u012bti. Pav\u0101riet m\u0113rci neilgu laiku. Iz\u0146emiet zobu bakst\u0101mos no irb\u012bt\u0113m un lieciet t\u0101s atpaka\u013c m\u0113rc\u0113, uzkars\u0113jiet \u012bsi.
\nGATAVS!<\/p>\n

Pasniedz ar r\u012bsiem vai kartupe\u013ciem.<\/p>\n

Lai labi gar\u0161o, draugi!<\/p>\n

Tavs Hugo[\/vc_column_text][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n

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

[vc_row][vc_column][vc_single_image image=”3351″ img_size=”full” alignment=”center”][vc_column_text]Kas gan nepaz\u012bst viltot\u0101s irb\u012btes? Vair\u0101k \u2013 maz\u0101k klasisk\u0101s visi. Es gatavoju versiju: Sp\u0101\u0146u viltot\u0101s irb\u012btes. K\u0101p\u0113c nosaukums Sp\u0101\u0146u, nezinu! V\u0113l jo vair\u0101k, Sp\u0101\u0146i par \u0161o br\u012bnumu neko nav dzird\u0113ju\u0161i, kur nu v\u0113l piedz\u012bvoju\u0161i. Bet piedz\u012bvojot, seko neviltots: \u201emuy gusto\u201d, mums: \u201em\u0146ammm\u201d !!! T\u0101tad, ejam uz\u00a0 to! Jums b\u016bs nepiecie\u0161ams: (4 porcijas)…<\/p>\n","protected":false},"author":2,"featured_media":3351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-3350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masite-jedla","category-recepty","category-10","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3350"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3350\/revisions"}],"predecessor-version":[{"id":3352,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3350\/revisions\/3352"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3351"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}