{"id":60583,"date":"2026-07-26T08:12:15","date_gmt":"2026-07-26T05:12:15","guid":{"rendered":"https:\/\/retsept.food\/?p=60583"},"modified":"2026-07-26T08:12:29","modified_gmt":"2026-07-26T05:12:29","slug":"lecho-na-zimy-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=60583","title":{"rendered":"Lecho qish uchun — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept tekstlaridagi so’zlarda hatolar bo’lsa uzur so’raymiz.<\/p>\n

<\/p>\n

Bu mazali va yorqin gazak, shirin bulg’or qalampiri va pishgan pomidorlardan tayyorlangan bo’lib, hatto sovuq qishda ham yozgi hosilning ta’midan bahramand bo’lish imkonini beradi. Lecho universal! Uni mustaqil gazak sifatida, sho’rvalar va ikkinchi taomlarga qo’shib, sabzavotli salatlar tayyorlashda ishlatish mumkin.<\/p>\n

Mahsulotlar<\/b><\/p>\n

Shirin qalampir — 1 kg<\/p>\n

Pomidor — 1 kg<\/p>\n

Shakar — 100 g<\/p>\n

O’simlik moyi — 15 ml (1 osh qoshiq)<\/p>\n

9% sirka — 25 ml<\/p>\n

Qora murch donachalari — 6 dona<\/p>\n

Lavro yaprog’i — 2 dona<\/p>\n

Tuz — 20 g<\/p>\n<\/p>\n

Qadam-baqadam foto retsept<\/p>\n

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Zarur mahsulotlarni tayyorlaymiz.<\/p>\n

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Pomidorlarni yuvib, yarmiga bo’lamiz. Qalin taglikli qozonga joylaymiz.<\/p>\n

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Qo’l blenderi bilan pomidorlarni pyure holatiga keltiramiz.<\/p>\n

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Qozonni olovga qo’yib, pomidor pyuresini qaynaguncha olib boramiz. Qopqoq bilan yopib, past olovda 20 daqiqa qaynatamiz.<\/p>\n

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Shirin qalampirni yuvib, urug’larini olib tashlaymiz va taxminan 2 sm qalinlikda somoncha qilib to’g’raymiz.<\/p>\n

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Qalampirni pomidorli qozonga qo’shamiz.<\/p>\n

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Shakar, o’simlik moyi, qora murch donachalari, lavro yaprog’i va tuz qo’shamiz.<\/p>\n

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

Aralashtiramiz.<\/p>\n

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Qopqoqsiz yana 20 daqiqa qaynatamiz, vaqti-vaqti bilan aralashtirib turamiz.<\/p>\n

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

Bankalarni sterilizatsiya qilamiz. Qozonni uchdan biriga suv bilan to’ldirib, ustiga panjara qo’yamiz, ustiga yuvilgan bankalarni ag’darib qo’yamiz.<\/p>\n

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Suvga qopqoqlarni solamiz. Suvni qaynab chiqquncha olib boramiz va bankalar va qopqoqlarni 10-15 daqiqa sterilizatsiya qilamiz.<\/p>\n

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Bankalarni quruq toza sochiqqa ag’darib qo’yamiz, 2-3 daqiqa quritib turamiz. Bankalar iliq bo’lishi kerak. Qopqoqlarni ham shu yerga qo’yamiz.<\/p>\n

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Tayyorlash oxirida qozonga sirka qo’shamiz. Aralashtiramiz.<\/p>\n

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Issiq lechoni bankalarga quyamiz. 450 ml hajmli 3 banka lecho chiqadi.<\/p>\n

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Darhol qopqoqlarni burab yopamiz.<\/p>\n

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Bankalarni ag’darib qo’yamiz.<\/p>\n

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Bankalarni sochiq bilan yopamiz va to’liq sovuguncha qoldiramiz. Tayyor mahsulotni qorong’i salqin joyda saqlaymiz.<\/p>\n

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

Yoqimli ishtaha!<\/p>\n

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

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

Hurmatli foydalanuvchilar! Retsept tekstlaridagi so’zlarda hatolar bo’lsa uzur so’raymiz. Bu mazali va yorqin gazak, shirin bulg’or qalampiri va pishgan pomidorlardan tayyorlangan bo’lib, hatto sovuq qishda ham yozgi hosilning ta’midan bahramand bo’lish imkonini beradi. Lecho universal! Uni mustaqil gazak sifatida, sho’rvalar va ikkinchi taomlarga qo’shib, sabzavotli salatlar tayyorlashda ishlatish mumkin. Mahsulotlar Shirin qalampir — 1 kg […]<\/p>\n","protected":false},"author":1,"featured_media":60584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[],"class_list":["post-60583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zagotovkalar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60583","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=60583"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60583\/revisions"}],"predecessor-version":[{"id":60690,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60583\/revisions\/60690"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/60584"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}