{"id":316,"date":"2018-08-10T20:20:00","date_gmt":"2018-08-10T18:20:00","guid":{"rendered":"http:\/\/xn--eimosuraai-z9bi88a.lt\/?p=316"},"modified":"2026-01-08T10:11:57","modified_gmt":"2026-01-08T08:11:57","slug":"fajita-aka-kebabas","status":"publish","type":"post","link":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=316","title":{"rendered":"Fajita (aka kebabas)"},"content":{"rendered":"\n<p>\u017diauriai skanus reikalas, jei pagamintas teisingai.\nTeisingas pagaminimas prasideda nuo tinkamo pasiruo\u0161imo \u2013 <strong>vi\u0161tien\u0105<\/strong> (geriausiai tinka \u0161launeli\u0173 m\u0117sa) reikia u\u017emarinuoti bent\nprie\u0161 pus\u0119 paros, su <strong>ciber\u017eole,\nraudonaja paprika, \u0161iek tiek druskos, pipir\u0173 ir alyvuogi\u0173 aliejaus<\/strong>. Prie\u0161\ngaminant vi\u0161tien\u0105 geriausia i\u0161traukti i\u0161 \u0161aldytuvo ir palaikyti kambario\ntemperat\u016broje, kad iki kepant at\u0161ilt\u0173. <\/p>\n\n\n\n<p>Tada pirmiausia reikia paruo\u0161ti <strong>guacamole<\/strong> \u2013 fajitoms reikia <strong>2\nvidutini\u0173 avokad\u0173<\/strong>, juos sublenderiuoti su <strong>\u017eiupsneliu kapotos kalendros, pus\u0117s laimo sultimis, geru \u0161lakeliu\nalyvuogi\u0173 aliejaus ir \u017eiupsneliu druskos<\/strong>. Jei avokadai n\u0117ra gerai sunok\u0119,\nwhich often is the case, galima padaryti nuod\u0117m\u0119 \u2013 \u012fd\u0117ti \u0161auk\u0161t\u0105 ar pan. <strong>majonezo<\/strong>. Pasiekus norim\u0105 guacamol\u0117s\nskon\u012f \/ konsitencij\u0105 ji paliekama ils\u0117tis, tada ruo\u0161iama vi\u0161tiena.<\/p>\n\n\n\n<p><strong>Vi\u0161tiena<\/strong>\nsupjaustoma gana smulkiais gabal\u0117liais ir pakepama trumpai, bet stipriai,\npapildomai pas\u016bdant (marinuojant druskos padauginti nedera). 6 fajitoms reikia\napie 500g vi\u0161tienos, ir tok\u012f kiek\u012f tinkamai apkepti reikia per 2 kartus, dedant\n\u012f keptuv\u0119 ant max liepsnos po 250g vi\u0161tienos, kad keptuv\u0117 neprarast\u0173 kar\u0161\u010dio ir\nvi\u0161tiena neprad\u0117t\u0173 tro\u0161kintis. Stipriai ir greitai pa\u010dir\u0161kinta vi\u0161tiena turi\npails\u0117ti ir nusivarvinti riebalus.<\/p>\n\n\n\n<p>Tuo tarpu paruo\u0161iami kiti ingredientai. <\/p>\n\n\n\n<p><strong>Agurkai<\/strong> \u2013\npjaustyti smulkiais \u0161iaudeliais, trumpai pamarinuoti su \u0161iek tiek <strong>acto ir druskos<\/strong>. <\/p>\n\n\n\n<p><strong>Iceberg salota<\/strong> \u2013\ngana smulkiai pjaustyta. <\/p>\n\n\n\n<p><strong>Pomidoras<\/strong> \u2013\nplonomis pusriek\u0117mis, kiek pas\u016bdytas. <\/p>\n\n\n\n<p><strong>Paprika<\/strong> \u2013\npjaustyta \u0161iaudeliais ir pakepta.<\/p>\n\n\n\n<p>Kapota <strong>kalendra<\/strong>\n(ne visiem tinka, tai gali b\u016bti op\u0161nal). <\/p>\n\n\n\n<p><strong>Tarkuotas s\u016bris. <\/strong><\/p>\n\n\n\n<p>Paruo\u0161imo eiga tokia: <\/p>\n\n\n\n<p>Apibarstytus s\u016briu fajit\u0173 paplot\u0117lius \u012fmetu \u012f orkait\u0119 keliom\nminut\u0117m, kad i\u0161silydyt\u0173 s\u016bris.<\/p>\n\n\n\n<p>I\u0161trauktus i\u0161 orkait\u0117s paplot\u0117lius patepu plonely\u010diu\nsluoksniu majonezo ir guacamol\u0117s (i\u0161tepu beveik vis\u0105 plot\u0105)<\/p>\n\n\n\n<p>Centrin\u0117je dalyje, formuojant vertikal\u0173 pailg\u0105 kaubur\u0117l\u012f,\nsudedu visus ingredientus, pradedant vi\u0161tiena.<\/p>\n\n\n\n<p>NB \u2013 less is more. Prid\u0117jus viso g\u0117rio per daug, darosi\nsunku suvynioti ir ma\u017eai malonu valgyti, d\u0117l to geriausias rezultatas yra su\ndideliais paplot\u0117liais ir nedaug \u012fdaro.<\/p>\n\n\n\n<p>Suvynioju gamin\u012f \u2013 pirma u\u017elenkiu apa\u010di\u0105, tada \u0161onus. D\u0117l\ntvirtumo perveriu dant\u0173 krap\u0161tuku ir pa\u0161aunu \u012f orkait\u0119, kad kiek apskrust\u0173.\n\u0160it\u0105 galima daryti nedelsiant, o galima ir rytoj, ir b\u016bna baisiai skanu. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u017diauriai skanus reikalas, jei pagamintas teisingai. Teisingas pagaminimas prasideda nuo tinkamo pasiruo\u0161imo \u2013 vi\u0161tien\u0105 (geriausiai tinka \u0161launeli\u0173 m\u0117sa) reikia u\u017emarinuoti [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-316","post","type-post","status-publish","format-standard","hentry","category-kulinaro-megejo-uzrasai"],"_links":{"self":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=316"}],"version-history":[{"count":1,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/316\/revisions"}],"predecessor-version":[{"id":317,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/316\/revisions\/317"}],"wp:attachment":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}