{"id":61314,"date":"2026-09-10T13:54:14","date_gmt":"2026-09-10T10:54:14","guid":{"rendered":"https:\/\/retsept.food\/?p=61314"},"modified":"2026-09-10T13:54:28","modified_gmt":"2026-09-10T10:54:28","slug":"zakyska-seld-na-shybe-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=61314","title":{"rendered":"Zakuska «Qo’y go’shti paltosida seld» — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Sizning e’tiboringizga «Qo’y go’shti paltosida seld» deb nomlangan oddiy va o’ziga xos zakuskani taqdim etaman. Bunday zakuska har qanday bayram dasturxonini bezatishi mumkin, shu bilan birga uni tayyorlash uchun ko’p vaqt va pul sarflashingiz shart emas. Menimcha, bayramlar oldidan seld va sabzavotlardan tayyorlanadigan bunday zakuska retsepti juda o’rinli bo’ladi. Yoqimli ishtaha!<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Kam tuzlangan seld filesi \u2013 200 g<\/p>\n

Kartoshka \u2013 3 dona<\/p>\n

Sabzi \u2013 1 dona<\/p>\n

Lavlagi \u2013 1 dona<\/p>\n

Qora non \u2013 1 dona<\/p>\n

Sarimsoq \u2013 3 tishcha<\/p>\n

Mayonez \u2013 50 g<\/p>\n

O’simlik moyi<\/p>\n

Ko’k piyoz<\/p>\n

Tuz<\/p>\n<\/p>\n

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

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

Tayyorlashni sabzavotlarni tayyorlashdan boshlaymiz. Ularni qozonga solish kerak. Sovuq suv quyib, o’rtacha olovda qaynatamiz. Shuni yodda tutingki, kartoshka sabzi va lavlagiga qaraganda tezroq pishadi, shuning uchun sabzavotlar turli vaqtlarda qaynatilishi kerak. Sabzavotlarning pishganligini tekshirishning eng to’g’ri usuli \u2013 ularni pichoq bilan sanchish. Pichoq hech qanday kuch sarflamasdan chiqishi kerak, shunda sabzavotlar to’liq pishgan deb hisoblanadi. Tayyor bo’lgach, ularni sovutib, tozalash kerak.<\/p>\n

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

Sabzavotlar qaynayotganda, keling, g\u0440\u0435\u043dkalar bilan shug’ullanamiz. Ularni tayyorlash uchun qora non olamiz, xohishga ko’ra borodinskiy nonidan ham foydalanish mumkin. Uni bo’laklarga kesamiz. Har bir bo’lakning chetlaridan po’stlog’ini kesib tashlaymiz, ichini esa unchalik katta bo’lmagan porsiyali bo’laklarga kesamiz. Tovaga ozgina o’simlik moyi quyamiz. Uni qizdiramiz. G\u0440\u0435\u043dkalarni moyli tovada har ikki tomonini bir necha daqiqa davomida oltinrang qobiq hosil bo’lguncha qovuramiz.<\/p>\n

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

Seld filesini ortiqcha yog’dan salfetka bilan shimib olamiz. Va g\u0440\u0435\u043dkalar ustida yaxshi ko’rinadigan darajada porsiyali bo’laklarga kesamiz. Shuningdek, darhol ko’k piyozning bargini kichik halqachalar shaklida kesamiz. Bittasi bizga yetarli bo’ladi. Piyozni faqat taomni bezash uchun ishlatamiz.<\/p>\n

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

Sovutilgan va tozalangan sabzavotlarni likopchaga yirik qirg’ichda qirib olamiz. Ularni chuqur idishga solamiz. Unga 3 tishcha sarimsoqni sarimsoq pressi orqali o’tkazamiz. Ozgina tuz qo’shamiz. Shuni yodda tutingki, seld ham tuzli. Idishdagi masalliqni 50 gr mayonez bilan ziravorlaymiz. So’ng hammasini birga aralashtiramiz.<\/p>\n

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

Qovurilgan g\u0440\u0435\u043dkalar ustiga 1 choy qoshiqdan tepalik bilan masalliq solamiz. Ustiga bittadan seld bo’lagini joylashtiramiz. Tayyor zakuskalarni dasturxon uchun likopchaga teramiz. Ko’k piyoz halqachalari bilan bezatib, dasturxonga tortamiz. 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. Sizning e’tiboringizga «Qo’y go’shti paltosida seld» deb nomlangan oddiy va o’ziga xos zakuskani taqdim etaman. Bunday zakuska har qanday bayram dasturxonini bezatishi mumkin, shu bilan birga uni tayyorlash uchun ko’p vaqt va pul sarflashingiz shart emas. Menimcha, bayramlar oldidan seld va sabzavotlardan tayyorlanadigan bunday zakuska retsepti […]<\/p>\n","protected":false},"author":1,"featured_media":61315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[],"class_list":["post-61314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yeguliklar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61314","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=61314"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61314\/revisions"}],"predecessor-version":[{"id":66031,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61314\/revisions\/66031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/61315"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}