{"id":60153,"date":"2026-09-10T07:21:39","date_gmt":"2026-09-10T04:21:39","guid":{"rendered":"https:\/\/retsept.food\/?p=60153"},"modified":"2026-09-10T07:21:51","modified_gmt":"2026-09-10T04:21:51","slug":"djambalaiia-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=60153","title":{"rendered":"Jambalaya — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

6<\/b> porsiya<\/i>1<\/b> soat (sizning 30<\/b> daqiqangiz) <\/i> <\/p>\n

Bugun amerika oshxonasining guruchga asoslangan oddiy, mazali va to’yimli taomini — jambalayani tayyorlayman. Bu Luiziana shtatining kreol taomidir. Jambalaya tayyorlash retseptlari bizning borschimiz kabi juda ko’p. \ud83d\ude42 Taom demokratik, ba’zi ingredientlarni boshqalari bilan almashtirish mumkin. Jambalayaning o’zgarmas ingredientlari — guruch va pomidor. Agar siz tushlik yoki kechki ovqat uchun bunday oddiy retseptlarni yaxshi ko’rsangiz, bu retsept siz uchun!<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Sosiskalar (afzalroq yengil dudlangan yoki dudlangan) — 400 g<\/p>\n

Guruch — 350 g<\/p>\n

Piyoz — 1 dona<\/p>\n

Bulg’or qalampiri — 200 g<\/p>\n

Pomidor — 300 g<\/p>\n

Sarimsoq — 2 tish<\/p>\n

Pomidor pastasi — 1 osh qoshiq<\/p>\n

O’simlik moyi — 60 ml<\/p>\n

Yangi petrushka — 1 bog’lam<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Maydalangan qora murch — ta’bga ko’ra<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kerakli ingredientlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pomidorlarga xoch shaklida kesiklar qilamiz. Pomidorlarga qaynoq suv quyamiz va boshqa sabzavotlar bilan shug’ullanmagunimizcha chetga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tozalangan piyozni mayda kubiklar shaklida to’g’raymiz. Tozalangan sarimsoqni pichoq bilan mayda chopamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shirin bulg’or qalampirini band va urug’lardan tozalab, kichik bo’laklarga to’g’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pomidorlarni po’stidan tozalab, kubiklar shaklida to’g’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sosiskalarni o’rash plyonkasidan tozalab, doiralar shaklida to’g’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

O’simlik moyida sosiskalarni qovuramiz. Hozircha chetga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Jambalaya tayyorlaydigan idishda (chuqur tova yoki qozon mos keladi) o’simlik moyini qizdiramiz. Piyozni shaffof bo’lguncha qovuramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Piyozga shirin qalampir qo’shamiz va sal qovuramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pomidor, sarimsoq va pomidor pastasini qo’shamiz. Tuz va murch qo’shamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shu yerga sosiskalar va guruchni qo’shamiz. Aralashtiramiz va issiq suv quyamiz. Suv tova yoki qozon ichidagidan taxminan 1,5-2 sm yuqori bo’lishi kerak. Olovni kamaytiramiz, qopqoq bilan yopamiz va guruch tayyor bo’lguncha dimlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyor taomga maydalangan petrushka ko’katini sepamiz. Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 6 porsiya1 soat (sizning 30 daqiqangiz) Bugun amerika oshxonasining guruchga asoslangan oddiy, mazali va to’yimli taomini — jambalayani tayyorlayman. Bu Luiziana shtatining kreol taomidir. Jambalaya tayyorlash retseptlari bizning borschimiz kabi juda ko’p. \ud83d\ude42 Taom demokratik, ba’zi ingredientlarni boshqalari bilan almashtirish mumkin. Jambalayaning o’zgarmas ingredientlari — guruch […]<\/p>\n","protected":false},"author":1,"featured_media":60154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-60153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60153"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60153\/revisions"}],"predecessor-version":[{"id":66013,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60153\/revisions\/66013"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/60154"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}