{"id":60962,"date":"2026-07-28T08:39:06","date_gmt":"2026-07-28T05:39:06","guid":{"rendered":"https:\/\/retsept.food\/?p=60962"},"modified":"2026-07-28T08:39:20","modified_gmt":"2026-07-28T05:39:20","slug":"marinovannyi-lyk-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=60962","title":{"rendered":"Marinovka qilingan piyoz — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

8<\/b> porsiya<\/i>50<\/b> daqiqa (sizning 30<\/b> daqiqa) <\/i> <\/p>\n

Marinovka qilingan piyoz — juda mazali gazak bo’lib, uni bayram dasturxoniga yoki tushlik yoki kechki ovqatga qo’shimcha sifatida taqdim etish mumkin. Marinovka qilingan piyoz go’sht va baliq taomlari bilan yaxshi uyg’unlashadi. Tayyorlanishi juda oddiy va tez.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(8 porsiya uchun) Piyoz — 2 kg<\/p>\n

Lavr yaprog’i — 8 dona<\/p>\n

Qora murch donasi — 17 dona<\/p>\n

Xushbo’y murch donasi — 21 dona<\/p>\n

Chili qalampiri — 2 dona<\/p>\n

Qaranfil — 4 dona<\/p>\n

Oq murch donasi — 5 dona<\/p>\n

*<\/p>\n

Marinad:<\/p>\n

Suv — 1 l<\/p>\n

Shakar — 3 osh qoshiq<\/p>\n

Tuz — 1,5 osh qoshiq<\/p>\n

Xantal urug’i — 2 osh qoshiq<\/p>\n

Stol sirkasi — 250 ml<\/p>\n<\/p>\n

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

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

Tayyorlash uchun kichik o’lchamdagi piyoz, lavr yaprog’i, qora murch donasi, xushbo’y murch donasi, oq murch donasi, qaranfil, chili qalampiri, suv, tuz, shakar, stol sirkasini oling.<\/p>\n

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

Marinovka qilingan piyozni qanday tayyorlash kerak: Kichik piyozni yuving va po’stini osonroq tozalash uchun sovuq suvga soling. Taxminan besh-yetti daqiqa kifoya.<\/p>\n

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

Qora, xushbo’y va oq murchdan 5 donadan olib, ularni toshda yirik maydalang. Chang holiga keltirish shart emas.<\/p>\n

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

Suvni to’kib tashlang va piyozni tozalang.<\/p>\n

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

Kastrulda suvni qaynatib oling. Tozalangan piyozni 30 soniya davomida soling. So’ngra suzgichga solib oling.<\/p>\n

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

Darhol sovuq suv bilan yuvib tashlang.<\/p>\n

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

Piyozning yuqori po’stini olib tashlang. Suvli muolajadan so’ng bu juda oson bo’ladi.<\/p>\n

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

Marinad uchun suv, tuz, shakar, xantal urug’ini aralashtiring. Maydalangan ziravorlarni marliga o’rab, qozonga soling. Aralashtiring va qaynatib oling. Stol sirkasini quying va yana 2 daqiqa qaynatib oling.<\/p>\n

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

Qopqoqli bankalarni sterilizatsiya qiling. Toza bankaga piyozlarni joylashtiring. Har bir bankaga 2 lavr yaprog’i, yarim chili qalampiri, 1 qaranfil, 3 dona qora murch, 4 dona xushbo’y murch qo’shing.<\/p>\n

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

Piyozni qaynoq marinad bilan to’ldiring.<\/p>\n

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

Qopqoq bilan mahkam yoping va teskari o’giring. Piyozni to’liq soviguncha marinadda qoldiring. Marinovka qilingan piyoz tayyor. 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. 8 porsiya50 daqiqa (sizning 30 daqiqa) Marinovka qilingan piyoz — juda mazali gazak bo’lib, uni bayram dasturxoniga yoki tushlik yoki kechki ovqatga qo’shimcha sifatida taqdim etish mumkin. Marinovka qilingan piyoz go’sht va baliq taomlari bilan yaxshi uyg’unlashadi. Tayyorlanishi juda oddiy va tez. Mahsulotlar (8 porsiya uchun) […]<\/p>\n","protected":false},"author":1,"featured_media":60963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[],"class_list":["post-60962","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\/60962","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=60962"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60962\/revisions"}],"predecessor-version":[{"id":64177,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60962\/revisions\/64177"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/60963"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}