{"id":502,"date":"2026-04-11T19:17:16","date_gmt":"2026-04-11T17:17:16","guid":{"rendered":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=502"},"modified":"2026-04-11T19:17:17","modified_gmt":"2026-04-11T17:17:17","slug":"ziauriai-minksta-ir-sultinga-vistienos-vidine-file","status":"publish","type":"post","link":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=502","title":{"rendered":"\u017diauriai mink\u0161ta ir sultinga vi\u0161tienos vidin\u0117 file"},"content":{"rendered":"\n<p>Anks\u010diau ra\u0161iau, kaip paruo\u0161ti vi\u0161tienos kr\u016btin\u0117l\u0119, kad ji b\u016bt\u0173 sultinga. Tas receptas tikrai pasiteisino. \u0160\u012f kart\u0105 band\u017eiau nesugadinti vidin\u0117s file, kuri dar ma\u017eiau riebi ir dar lengviau &#8222;supad\u0117ja&#8221; kepant. Bet viskas pavyko, gavosi puikiai, dukra dav\u0117 10\/10, taigi tikrai worth a try.<\/p>\n\n\n\n<p>Tam pasirodo svarbu yra kepimo temperat\u016bra ir trukm\u0117. Anks\u010diau maniau, kad yra esminis skirtumas, ar m\u0117sa \u0161aldyta, ar ne &#8211; \u0161iuo atveju naudojau \u0161aldyt\u0105, ir viskas gavosi puikiai, taigi tai n\u0117ra lemiantis faktorius.<\/p>\n\n\n\n<p>Vienas esmini\u0173 moment\u0173 yra m\u0117sos pas\u016bdymas &#8211; prie\u0161 kepant reikia m\u0117s\u0105 gana gausiai pabarstyti druska, ma\u017edaug vienas arbatinis \u0161auk\u0161telis druskos pusei kilogramo vidin\u0117s file. M\u0117sa apvoliojama ir paliekama pusvaland\u017eiui kambario temperat\u016broje (alternatyviai &#8211; analogi\u0161kai 4 val. \u0161aldytuve, bet neband\u017eiau). Tik po to m\u0117sa, nenuvalius ir nenuplovus druskos, o tik nusausinus popieriuniu rank\u0161luos\u010diu, pagardinama prieskoniais ir pamasa\u017euojama su alyvuogi\u0173 aliejumi, kol galiausiai pa\u0161aunama kepimui. \u0160tai ko tam riekia ir kaip tai vyksta:<\/p>\n\n\n\n<p><strong>Reik\u0117s<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Vi\u0161tienos vidin\u0117 fil\u0117 \u2013 500 g <\/li>\n\n\n\n<li>Druska \u2013 apie arbarinis \u0161auk\u0161telis<\/li>\n\n\n\n<li>Alyvuogi\u0173 aliejus <\/li>\n\n\n\n<li>Juodieji pipirai <\/li>\n\n\n\n<li>Paprika \/ \u017eolel\u0117s<\/li>\n<\/ul>\n\n\n\n<p><strong>Eiga:<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Dry brine<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fil\u0117 \u2192 dubuo<\/li>\n\n\n\n<li>Druska \u2192 u\u017ebarstyti<\/li>\n\n\n\n<li>I\u0161mai\u0161yti<\/li>\n\n\n\n<li>Palikti 15\u201330 min<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">2. Prie\u0161 kepim\u0105<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Orkait\u0117 \u2192 200\u00b0C<\/li>\n\n\n\n<li>Jei pavir\u0161ius \u0161lapias \u2192 nusausinti<\/li>\n\n\n\n<li>\u012epilti aliejaus \/ sviesto<\/li>\n\n\n\n<li>\u012ed\u0117ti pipir\u0173 + prieskoni\u0173<\/li>\n\n\n\n<li>I\u0161mai\u0161yti<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">3. Kepimas<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sud\u0117ti \u012f skard\u0105 (vienas sluoksnis)<\/li>\n\n\n\n<li>\u012e orkait\u0119 \u2192 200\u00b0C<\/li>\n\n\n\n<li>Kepti 8 min<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">4. Kontrol\u0117<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Patikrinti<\/li>\n\n\n\n<li>Jei dar reikia \u2192 +2\u20134 min<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">5. Po kepimo<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>I\u0161imti<\/li>\n\n\n\n<li>Palikti 3\u20135 min<\/li>\n\n\n\n<li>Valgyti<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Anks\u010diau ra\u0161iau, kaip paruo\u0161ti vi\u0161tienos kr\u016btin\u0117l\u0119, kad ji b\u016bt\u0173 sultinga. Tas receptas tikrai pasiteisino. \u0160\u012f kart\u0105 band\u017eiau nesugadinti vidin\u0117s file, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":503,"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-502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinaro-megejo-uzrasai"],"_links":{"self":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/502","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=502"}],"version-history":[{"count":1,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/502\/revisions"}],"predecessor-version":[{"id":504,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/502\/revisions\/504"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/media\/503"}],"wp:attachment":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}