{"id":61697,"date":"2026-08-14T16:08:52","date_gmt":"2026-08-14T13:08:52","guid":{"rendered":"https:\/\/retsept.food\/?p=61697"},"modified":"2026-08-15T05:41:26","modified_gmt":"2026-08-15T02:41:26","slug":"byterbrody-s-iaicami-i-seldu-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=61697","title":{"rendered":"Yumurtali va seldli buterbrodlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya <\/i>8<\/b> daqiqa (sizning 35<\/b> daqiqa) <\/i><\/p>\n

Yumurtali va seldli buterbrodlar \u2013 oddiy, lekin mazali gazak bo’lib, boy ta’mga ega. Xrustli javdar noni, nozik tuxumli namaz va achchiq donli xantal sho’r seld bilan ajoyib uyg’unlashadi.<\/p>\n

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

(4 porsiya uchun) Seld — 400 g (1 dona)<\/p>\n

Javdar noni — 250 g (3 bo’lak)<\/p>\n

Tuxum — 4 dona<\/p>\n

Yangi ukrop — 10 g<\/p>\n

Yashil piyoz — 10 g<\/p>\n

Mayonez — 70 g<\/p>\n

Donli xantal — 50 g<\/p>\n

Tuz — 0,3 choy qoshig’i (yoki ta’bga ko’ra)<\/p>\n

Qora murch — 0,4 choy qoshig’i (yoki ta’bga ko’ra)<\/p>\n

O’simlik moyi — 5-10 g<\/p>\n

Qadam-baqadam foto retsept<\/h2>\n

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

Barcha kerakli mahsulotlarni tayyorlaymiz.<\/p>\n

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

Tuxumni qattiq qilib qaynatamiz (qaynagandan keyin 8 daqiqa). Sovuq suvda sovutamiz.<\/p>\n

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

Seldni file qilib tozalaymiz, teri va suyaklarini olib tashlaymiz.<\/p>\n

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

Seld filesini kichik bo’laklarga kesamiz.<\/p>\n

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

Nonni porsiyalarga bo’lamiz (istak bo’yicha uchburchak yoki boshqa shaklda).<\/p>\n

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

Qovurilgan idishni o’simlik moyi bilan yog’laymiz va non bo’laklarini qo’yamiz. Nonni bir tomonini 2-3 daqiqa qovuramiz. Ikkinchi tomonini qovurish shart emas.<\/p>\n

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

Tuxumni tozalaymiz va yirik qirg’ichdan o’tkazamiz.<\/p>\n

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

Yashil piyoz va ukropni mayda qilib to’g’rab, tuxumlarga qo’shamiz.<\/p>\n

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

Tuxumli massaga tuz, maydalangan murch va mayonez qo’shamiz.<\/p>\n

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

Yaxshilab bir hil massa hosil bo’lgunga qadar aralashtiramiz.<\/p>\n

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

Qovurilgan nonning ustiga tuxumli namazni qo’yamiz.<\/p>\n

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

Ustiga taxminan 0,3 choy qoshig’i donli xantal qo’yamiz.<\/p>\n

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

Xantal ustiga seld bo’lagini qo’yamiz. Istak bo’yicha — ozgina ukrop bilan bezatish mumkin.<\/p>\n

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

Barcha buterbrodlarni shakllantiramiz.<\/p>\n

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

Yumurtali va seldli buterbrodlar tayyor, dasturxonga tortish mumkin.<\/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. 4 porsiya 8 daqiqa (sizning 35 daqiqa) Yumurtali va seldli buterbrodlar \u2013 oddiy, lekin mazali gazak bo’lib, boy ta’mga ega. Xrustli javdar noni, nozik tuxumli namaz va achchiq donli xantal sho’r seld bilan ajoyib uyg’unlashadi. Mahsulotlar (4 porsiya uchun) Seld — 400 g (1 dona) Javdar […]<\/p>\n","protected":false},"author":1,"featured_media":61698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[],"class_list":["post-61697","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\/61697","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=61697"}],"version-history":[{"count":3,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61697\/revisions"}],"predecessor-version":[{"id":64187,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/61697\/revisions\/64187"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/61698"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}