{"id":736,"date":"2026-03-31T00:55:28","date_gmt":"2026-03-30T22:55:28","guid":{"rendered":"https:\/\/zek.lt\/naujienos\/?p=736"},"modified":"2026-03-31T00:55:28","modified_gmt":"2026-03-30T22:55:28","slug":"paprastos-bulves-bet-atrodo-kaip-restorane-sis-receptas-nustebins-visus","status":"publish","type":"post","link":"https:\/\/zek.lt\/naujienos\/paprastos-bulves-bet-atrodo-kaip-restorane-sis-receptas-nustebins-visus\/","title":{"rendered":"\ud83e\udd54 Paprastos bulv\u0117s, bet atrodo kaip restorane: \u0161is receptas nustebins visus"},"content":{"rendered":"<p>Paprasta virta bulv\u0117 ar ko\u0161\u0117 jau seniai pabodo. Norisi ka\u017eko \u012fdomesnio, bet tuo pa\u010diu nebrangaus ir lengvai pagaminamo. \u0160itas variantas kaip tik toks \u2013 atrodo gra\u017eiai, beveik \u0161venti\u0161kai, o ingredientai patys papras\u010diausi.<\/p>\n<h2>Bulv\u0117s \u201earmonika\u201c su \u0161onine: sotus ir \u012fsp\u016bdingas patiekalas i\u0161 paprast\u0173 produkt\u0173<\/h2>\n<p data-start=\"715\" data-end=\"904\">\u0160\u012f patiekal\u0105 da\u017eniausiai gaminu tada, kai noriu pamaitinti \u0161eim\u0105 so\u010diai, bet be dideli\u0173 i\u0161laid\u0173. Porcija tikrai soti, o skonis toks, kad pirmiausia dingsta \u012fdaras, o po to ir pa\u010dios bulv\u0117s.<\/p>\n<h2 data-section-id=\"1sb5qff\" data-start=\"911\" data-end=\"927\">Ingredientai<\/h2>\n<ul data-start=\"929\" data-end=\"1111\">\n<li data-section-id=\"5ngzk2\" data-start=\"929\" data-end=\"950\">6 didesn\u0117s bulv\u0117s<\/li>\n<li data-section-id=\"1hk1pnv\" data-start=\"951\" data-end=\"993\">150 g \u0161onin\u0117s, kr\u016btin\u0117l\u0117s arba la\u0161ini\u0173<\/li>\n<li data-section-id=\"1xg9eej\" data-start=\"994\" data-end=\"1027\">3 \u0161auk\u0161tai augalinio aliejaus<\/li>\n<li data-section-id=\"1qbxf72\" data-start=\"1028\" data-end=\"1051\">2 \u010desnako skiltel\u0117s<\/li>\n<li data-section-id=\"1x5zvqq\" data-start=\"1052\" data-end=\"1092\">druska, juodieji pipirai pagal skon\u012f<\/li>\n<li data-section-id=\"opms21\" data-start=\"1093\" data-end=\"1111\">folija kepimui<\/li>\n<\/ul>\n<h2 data-section-id=\"fuax8f\" data-start=\"1118\" data-end=\"1139\">Bulvi\u0173 paruo\u0161imas<\/h2>\n<p data-start=\"1141\" data-end=\"1313\">Pirmiausia bulves gerai nuplaunu. Jei j\u0173 odel\u0117 plona, nelupu \u2013 tiesiog nu\u0161vei\u010diu \u0161epet\u0117liu. Tada labai svarbu jas nusausinti, nes dr\u0117gm\u0117 trukdys susidaryti tra\u0161kiai plutai.<\/p>\n<p data-start=\"1315\" data-end=\"1556\">Toliau darau pj\u016bvius. Kad bulv\u0117 neb\u016bt\u0173 perpjauta iki galo, dedu j\u0105 ant \u0161auk\u0161to arba tarp dviej\u0173 medini\u0173 pagaliuk\u0173. Pjaunu skersai, ir peilis sustoja \u2013 taip gaunasi \u201earmonikos\u201c forma. Riekel\u0117s turi b\u016bti plonos, ma\u017edaug keli\u0173 milimetr\u0173 storio.<\/p>\n<h2 data-section-id=\"1tjr11a\" data-start=\"1563\" data-end=\"1583\">\u012edaro paruo\u0161imas<\/h2>\n<p data-start=\"1585\" data-end=\"1767\">\u0160onin\u0119 ar la\u0161inius supjaustau plonais gabal\u0117liais. Tada \u012f kiekvien\u0105 bulv\u0117s pj\u016bv\u012f \u012fdedu po gabal\u0117l\u012f. Stengiuosi nepraleisti tarp\u0173 \u2013 kuo daugiau \u012fdaro, tuo sultingesnis bus rezultatas.<\/p>\n<h2 data-section-id=\"1xdg0hi\" data-start=\"1774\" data-end=\"1790\">Pagardinimas<\/h2>\n<p data-start=\"1792\" data-end=\"1967\">Ma\u017eame duben\u0117lyje sumai\u0161au aliej\u0173, smulkint\u0105 \u010desnak\u0105, drusk\u0105 ir pipirus. \u0160iuo mi\u0161iniu gausiai aptepu kiekvien\u0105 bulv\u0119. Svarbu, kad patekt\u0173 ir \u012f pj\u016bvius \u2013 ten, kur n\u0117ra \u0161onin\u0117s.<\/p>\n<h2 data-section-id=\"ed8e9a\" data-start=\"1974\" data-end=\"1985\">Kepimas<\/h2>\n<p data-start=\"1987\" data-end=\"2135\">Kiekvien\u0105 bulv\u0119 suvynioju \u012f folij\u0105 ir dedu \u012f iki 200 \u00b0C \u012fkaitint\u0105 orkait\u0119. Kepu apie 40 minu\u010di\u0173. Per t\u0105 laik\u0105 bulv\u0117s vidus tampa mink\u0161tas ir i\u0161kepa.<\/p>\n<p data-start=\"2137\" data-end=\"2307\">Tada atsargiai atveriu folij\u0105 ir palieku dar apie 15 minu\u010di\u0173, kad vir\u0161us gra\u017eiai apskrust\u0173. B\u016btent tada atsiranda ta tra\u0161ki plutel\u0117, d\u0117l kurios \u0161is patiekalas toks geras.<\/p>\n<h2 data-section-id=\"7bq4pn\" data-start=\"2314\" data-end=\"2341\">Koks gaunasi rezultatas<\/h2>\n<p data-start=\"2343\" data-end=\"2543\">Bulv\u0117s i\u0161eina labai mink\u0161tos viduje, prisig\u0117rusios riebal\u0173 ir \u010desnako aromato. I\u0161or\u0117 tampa tra\u0161ki, \u0161iek tiek apskrudusi. Kiekvienas pj\u016bvis atsiskiria, tod\u0117l patogu valgyti ir atrodo tikrai \u012fsp\u016bdingai.<\/p>\n<p data-start=\"2545\" data-end=\"2615\">Tai patiekalas, kuris atrodo daug \u201ebrangiau\u201c, nei i\u0161 tikr\u0173j\u0173 kainuoja.<\/p>\n<h2 data-section-id=\"epo1de\" data-start=\"2622\" data-end=\"2634\">Pabaigai<\/h2>\n<p data-start=\"2636\" data-end=\"2797\">Svarbiausia \u0161iame recepte \u2013 pasirinkti tinkamas bulves ir leisti joms pirmiausia i\u0161kepti u\u017edengtoms. Tik tada jos bus mink\u0161tos viduje ir gra\u017eiai apskrus i\u0161or\u0117je.<\/p>\n<p data-start=\"2799\" data-end=\"3038\" data-is-last-node=\"\" data-is-only-node=\"\">\u0160is patiekalas puikiai tinka vienas, bet dar geriau dera su raugintais agurkais ar paprastu pada\u017eu. Jei norisi, galima eksperimentuoti ir vietoj \u0161onin\u0117s naudoti s\u016br\u012f, ta\u010diau klasikinis variantas i\u0161lieka pats sodriausias ir skaniausias \ud83e\udd54\ud83d\udd25<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paprasta virta bulv\u0117 ar ko\u0161\u0117 jau seniai pabodo. Norisi ka\u017eko \u012fdomesnio, bet tuo pa\u010diu nebrangaus ir lengvai pagaminamo. \u0160itas variantas kaip tik toks \u2013 atrodo gra\u017eiai, beveik \u0161venti\u0161kai, o ingredientai patys papras\u010diausi. Bulv\u0117s \u201earmonika\u201c su \u0161onine: sotus ir \u012fsp\u016bdingas patiekalas i\u0161 paprast\u0173 produkt\u0173 \u0160\u012f patiekal\u0105 da\u017eniausiai gaminu tada, kai noriu pamaitinti \u0161eim\u0105 so\u010diai, bet be dideli\u0173 i\u0161laid\u0173. Porcija tikrai soti, o skonis toks, kad pirmiausia dingsta \u012fdaras, o po to ir pa\u010dios bulv\u0117s. Ingredientai 6 didesn\u0117s bulv\u0117s 150 g \u0161onin\u0117s, kr\u016btin\u0117l\u0117s arba la\u0161ini\u0173 3 \u0161auk\u0161tai augalinio aliejaus 2 \u010desnako skiltel\u0117s druska, juodieji pipirai pagal skon\u012f folija kepimui Bulvi\u0173 paruo\u0161imas Pirmiausia bulves gerai nuplaunu. Jei j\u0173 odel\u0117 plona, nelupu \u2013 tiesiog nu\u0161vei\u010diu \u0161epet\u0117liu. Tada labai svarbu jas nusausinti, nes dr\u0117gm\u0117 trukdys susidaryti tra\u0161kiai plutai. Toliau darau pj\u016bvius. Kad bulv\u0117 neb\u016bt\u0173 perpjauta iki galo, dedu j\u0105 ant \u0161auk\u0161to arba tarp dviej\u0173 medini\u0173 pagaliuk\u0173. Pjaunu skersai, ir peilis sustoja \u2013 taip gaunasi \u201earmonikos\u201c forma. Riekel\u0117s turi b\u016bti plonos, ma\u017edaug keli\u0173 milimetr\u0173 storio. \u012edaro paruo\u0161imas \u0160onin\u0119 ar la\u0161inius supjaustau plonais gabal\u0117liais. Tada \u012f kiekvien\u0105 bulv\u0117s pj\u016bv\u012f \u012fdedu po gabal\u0117l\u012f. Stengiuosi nepraleisti tarp\u0173 \u2013 kuo daugiau \u012fdaro, tuo sultingesnis bus rezultatas. Pagardinimas Ma\u017eame duben\u0117lyje sumai\u0161au aliej\u0173, smulkint\u0105 \u010desnak\u0105, drusk\u0105 ir pipirus. \u0160iuo mi\u0161iniu gausiai aptepu kiekvien\u0105 bulv\u0119. Svarbu, kad patekt\u0173 ir \u012f pj\u016bvius \u2013 ten, kur n\u0117ra \u0161onin\u0117s. Kepimas Kiekvien\u0105 bulv\u0119 suvynioju \u012f folij\u0105 ir\u2026<\/p>\n","protected":false},"author":2,"featured_media":738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gamink"],"_links":{"self":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/comments?post=736"}],"version-history":[{"count":3,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/736\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/736\/revisions\/740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media\/738"}],"wp:attachment":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media?parent=736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/categories?post=736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/tags?post=736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}