{"id":3650,"date":"2020-12-07T20:37:48","date_gmt":"2020-12-07T19:37:48","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3650"},"modified":"2020-12-07T20:37:48","modified_gmt":"2020-12-07T19:37:48","slug":"moravsky-vrabec-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/moravsky-vrabec-od-huga\/","title":{"rendered":"PUSDIENAS MOR\u0100VIJAS GAUM\u0112 no Hugo"},"content":{"rendered":"

<\/p>\n

[vc_row][vc_column][vc_single_image image=”3651″ img_size=”full” alignment=”center”][vc_column_text]\u0160is tipiskais Mor\u0101vijas \u0113diens ir iekarojis daudzus \u010dehus un slov\u0101kus, bet ir diezgan saprotams ar\u012b mums. Pagatavo\u0161ana pras\u012bs darba ieguld\u012bjumu, kas atmaks\u0101sies \u0123imenes vai draugu loka pusdien\u0101s. Tradicion\u0101li to pasniedz ar baltiem saut\u0113tiem k\u0101postiem, da\u017ereiz ar sk\u0101b\u0113tiem k\u0101postiem, bet man pat\u012bk ar sarkanajiem k\u0101postiem.<\/p>\n

Jums b\u016bs nepiecie\u0161ams: (6 cilv\u0113kiem)
\nGa\u013cas pagatavo\u0161anai:
\n\ud83d\udc4d 800 grami svaiga c\u016bkga\u013cas cauraudz\u012b\u0161a
\n\ud83d\udc4d 800 grami c\u016bkga\u013cas pleca
\n\ud83d\udc4d 2 lieli s\u012bpoli
\n\ud83d\udc4d 6 \u0137iploka daivi\u0146as
\n\ud83d\udc4d \u0136imenes maltas
\n\ud83d\udc4d S\u0101ls, malti melnie pipari
\n\ud83d\udc4d Rozmar\u012bns kalt\u0113ts
\n\ud83d\udc4d 1\/2 litrs buljona
\n\ud83d\udc4d 200 ml alus
\n\ud83d\udc4d nedaudz e\u013c\u013cas vai tauku
\nK\u0101postiem:
\n\ud83d\udc4d 1 sarkan\u0101 k\u0101postgalva
\n\ud83d\udc4d 2 \u0113damkarotes granul\u0113ta cukura
\n\ud83d\udc4d S\u0101ls, \u0137imenes \u2013 maltas un veselas , malti melnie pipari
\n\ud83d\udc4d Nedaudz eti\u0137a,
\n\ud83d\udc4d Ciete
\nKartupe\u013cu klimp\u0101m:
\n\ud83d\udc4d 1 kg v\u0101r\u012btu kartupe\u013cu
\n\ud83d\udc4d 200 grami miltu
\n\ud83d\udc4d 100 grami rudzu miltu
\n\ud83d\udc4d 1 liels kartupelis svaigs
\n\ud83d\udc4d S\u0101ls
\n\ud83d\udc4d 2 olu dzeltenumi<\/p>\n

Process:
\nGa\u013cas sagatavo\u0161ana:
\nAtt\u012briet ga\u013cu un sagrieziet to liel\u0101kos gabali\u0146os (apm. 5×5 cm). Cepe\u0161kr\u0101snij piem\u0113rot\u0101 pann\u0101, kas ieziesta ar taukiem, k\u0101rtojiet ga\u013cu, pievienojiet rip\u0101s sagrieztu s\u012bpolu, sagrieztu \u0137iploku, p\u0101rkaisiet s\u0101li, \u0137imenes, rozmar\u012bnu, piparus, un visu viegli apmaisiet. P\u0101rlejiet buljonu un alu. Cepiet 200 gr\u0101dos apm\u0113ram 1.5 \u2013 2 stundas, reiz\u0113m apmaisot. Vajadz\u012bbas gad\u012bjum\u0101 papildiniet buljonu vai alu. \u0160\u0137idrums iztvaikos, bet raugieties lai tom\u0113r mazliet paliek. Ga\u013ca, t\u0101tad, ir gatava!
\nK\u0101postu sagatavo\u0161ana:
\nSmalki sagrieziet k\u0101postu str\u0113mel\u012bt\u0113s. Saut\u0113jam\u0101 katl\u0101 sakars\u0113jiet cukuru l\u012bdz veidojas karamele, bet nepiededziniet. T\u0101l\u0101k katl\u0101 lieciet sa\u0161\u0146ik\u0101tos k\u0101postus, pievienojiet s\u0101li, melnos piparus, \u0137imenes maltas, \u0137imenes veselas, mazliet \u016bdens un saut\u0113jiet zem v\u0101ka. Ne ilgi, tik cik, lai b\u016btu tom\u0113r mazliet krauk\u0161\u0137\u012bgi. Beigu posm\u0101 pievienojiet gar\u0161vielas, ja nepiecie\u0161ams. Ja pras\u0101s, tad p\u0113c gaumes eti\u0137i. Iebieziniet ar at\u0161\u0137aid\u012btu cieti un pasaut\u0113jiet v\u0113l 5 min.
\nKlimpu sagatavo\u0161ana:
\nNov\u0101riet kartupe\u013cus s\u0101ls\u016bden\u012b. Nok\u0101siet un \u013caujiet tiem k\u0101rt\u012bgi atdzist. Pievienojiet tiem miltus, nedaudz s\u0101ls, 2 olu dzeltenumus. Pievienojiet smalki sar\u012bv\u0113tu svaigo kartupeli un sastr\u0101d\u0101jiet m\u012bklu. Veidojiet palielas apa\u013cas klimpas, izmantojot miltus, ja l\u012bp pie rok\u0101m. Man izdev\u0101s 12 gabalas. Lieciet klimpas verdo\u0161\u0101 liel\u0101 \u016bdens daudzum\u0101, kam pievienots mazliet s\u0101ls. S\u0101kumposm\u0101 apmaisiet, lai nepieliptu pie katla dibena. Lieciet gatav\u0101s bumbi\u0146as liel\u0101 katl\u0101 ar verdo\u0161u s\u0101l\u012btu \u016bdeni. Kad t\u0101s uzpeld, v\u0101riet v\u0113l vismaz 10 min\u016btes. Gatavas pasniedzu p\u0101rgrie\u017eot uz pus\u0113m.
\nVISS IR GATAVS!!<\/p>\n

Lai jums jaukas sv\u0113tku pusdienas!<\/p>\n

Lai labi gar\u0161o, draugi!
\nJ\u016bsu 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=”3651″ img_size=”full” alignment=”center”][vc_column_text]\u0160is tipiskais Mor\u0101vijas \u0113diens ir iekarojis daudzus \u010dehus un slov\u0101kus, bet ir diezgan saprotams ar\u012b mums. Pagatavo\u0161ana pras\u012bs darba ieguld\u012bjumu, kas atmaks\u0101sies \u0123imenes vai draugu loka pusdien\u0101s. Tradicion\u0101li to pasniedz ar baltiem saut\u0113tiem k\u0101postiem, da\u017ereiz ar sk\u0101b\u0113tiem k\u0101postiem, bet man pat\u012bk ar sarkanajiem k\u0101postiem. Jums b\u016bs nepiecie\u0161ams: (6 cilv\u0113kiem) Ga\u013cas pagatavo\u0161anai: \ud83d\udc4d…<\/p>\n","protected":false},"author":2,"featured_media":3651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-3650","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\/3650","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=3650"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3650\/revisions"}],"predecessor-version":[{"id":3652,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3650\/revisions\/3652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3651"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}