{"id":61657,"date":"2026-09-10T13:47:40","date_gmt":"2026-09-10T10:47:40","guid":{"rendered":"https:\/\/retsept.food\/?p=61657"},"modified":"2026-09-10T13:47:52","modified_gmt":"2026-09-10T10:47:52","slug":"rediska-marinovannaia-v-medovo-chesnochnom-marinade-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=61657","title":{"rendered":"Asal va sarimsoqli marinadda tuzlangan turp — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

1<\/b> soat 20<\/b> daqiqa (sizning 20<\/b> daqiqangiz) <\/i> <\/p>\n

Oddiy turp limon, kashnich va achchiq qalampir qo’shilgan xushbo’y asal va sarimsoqli marinad tufayli yorqin va mazali gazakka aylanadi. Qisqa vaqt marinadlangandan so’ng u xrustaligini saqlab qoladi va shirinlik, nordonlik va yengil achchiqlikning yoqimli uyg’unligiga ega bo’ladi. Bunday gazak go’sht, parranda yoki baliq taomlariga juda yaxshi mos keladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Turp — 1 kg<\/p>\n

Suyuq asal — 25 g<\/p>\n

Sarimsoq — 2 tishcha<\/p>\n

Chili qalampiri — 0,5-1 dona<\/p>\n

Yangi kashnich — 30 g<\/p>\n

Zaytun moyi — 30 ml<\/p>\n

Limon — 1 dona<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n

Maydalangan qora qalampir — 1\/2 choy qoshiq<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz.<\/p>\n

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

Katta idishda zaytun moyi va asalni birlashtiramiz.<\/p>\n

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

Bir xil bo’lguncha aralashtiramiz.<\/p>\n

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

Limonning po’stlog’idan faqat sariq qatlamini olib, oq qismiga tegmasdan yirik bo’laklar shaklida qirib olamiz. Taxminan 50 ml limon sharbatini siqib olamiz.<\/p>\n

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

Asal aralashmasiga limon sharbati va po’stlog’ini qo’shamiz. Aralashtiramiz.<\/p>\n

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

Kashnichni mayda to’g’raymiz.<\/p>\n

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

Achchiq qalampirni ham mayda to’g’raymiz.<\/p>\n

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

Asal marinadiga kashnich, achchiq qalampir va pressdan o’tkazilgan sarimsoqni qo’shamiz.<\/p>\n

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

Shuningdek, tuz va maydalangan qora qalampirni qo’shamiz. Marinadni yaxshilab aralashtiramiz.<\/p>\n

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

Turpni yaxshilab yuvamiz. Yiriklarini ikkiga bo’lamiz, maydalarini butun holda qoldiramiz.<\/p>\n

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

Turpni marinadga solamiz, yaxshilab aralashtiramiz. 1 soatga muzlatgichga qo’yamiz.<\/p>\n

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

Tuzlangan turpni gazak sifatida tortamiz.<\/p>\n

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

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. 1 soat 20 daqiqa (sizning 20 daqiqangiz) Oddiy turp limon, kashnich va achchiq qalampir qo’shilgan xushbo’y asal va sarimsoqli marinad tufayli yorqin va mazali gazakka aylanadi. Qisqa vaqt marinadlangandan so’ng u xrustaligini saqlab qoladi va shirinlik, nordonlik va yengil achchiqlikning yoqimli uyg’unligiga ega bo’ladi. Bunday gazak […]<\/p>\n","protected":false},"author":1,"featured_media":61658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[],"class_list":["post-61657","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\/61657","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=61657"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61657\/revisions"}],"predecessor-version":[{"id":66023,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61657\/revisions\/66023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/61658"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}