{"id":62593,"date":"2026-10-27T11:26:11","date_gmt":"2026-10-27T08:26:11","guid":{"rendered":"https:\/\/retsept.food\/?p=62593"},"modified":"2026-10-27T11:26:23","modified_gmt":"2026-10-27T08:26:23","slug":"kopchenaia-morkov-a-lia-losos-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=62593","title":{"rendered":"«Dudlangan» qizil sabzi \u2014 lososga o’xshash — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>13<\/b> soat (sizning 15<\/b> daqiqangiz) <\/i> <\/p>\n

Agar biron sababga ko’ra sizga tuzlangan baliq yeyish mumkin bo’lmasa-yu, lekin juda xohlasangiz, «morkos» (sabzi + losos) deb ataladigan taomni tayyorlashni taklif qilaman. Ajablanarlisi shundaki, marinadlangan sabzi ta’mi jihatidan haqiqatan ham baliqqa juda o’xshaydi. Bu gazak ro’za paytida yoki parhez menyusi uchun baliqning yaxshi o’rnini bosuvchi bo’la oladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Sabzi — 700 g<\/p>\n

«Suyuq tutun» xushbo’ylashtiruvchisi — 1 choy qoshiq<\/p>\n

Guruch sirkasi — 2 osh qoshiq<\/p>\n

Soya sousi — 3 osh qoshiq<\/p>\n

O’simlik moyi — 3 osh qoshiq<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n<\/p>\n

Bosqichma-bosqich fotorets\u0435pt <\/p>\n

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

Barcha kerakli masalliqlarni tayyorlang. Sabzini yirik va juda uzun bo’lmagan qilib tanlang, shunda bo’laklar baliq bo’laklariga ko’proq o’xshaydi. «Suyuq tutun» xushbo’ylashtiruvchisi sifatli bo’lishi kerak.<\/p>\n

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

Sabzini yuvib, chuqur qozonga soling. Sabzining ustiga suv quyib, tuzlang. Qozonni o’rtacha olovga qo’ying, suvni qaynaguncha qizdiring. Qozonni qopqoq bilan yoping, olovni biroz kamaytiring va sabzini yumshaguncha qaynatib oling (bunda u ancha zich bo’lib qolishi kerak). Pishirish vaqti sabzining kattaligiga bog’liq, menga taxminan bir soat kerak bo’ldi.<\/p>\n

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

Sabzidan qaynatma suvini to’kib tashlang. Sabzini sovuq suv ostida yuvib, sovutib, tozalang. Sabzini qalinligi 1 sm yoki biroz yupqaroq bo’lgan bo’laklarga (slays) to’g’rang.<\/p>\n

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

Kosa yoki bankaga sabzining birinchi qatlamini joylang va soya sousining bir qismini quying.<\/p>\n

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

Shu tarzda barcha sabzi bo’laklarini joylab, ustiga quyib chiqing.<\/p>\n

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

Alohida idishda o’simlik moyi, guruch sirkasi va suyuq tutunni aralashtiring.<\/p>\n

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

Hosil bo’lgan aralashmani sabzining ustiga quying. Barcha sabzi aralashma bilan qoplanib qolishi uchun biroz silkiting. Marinaddagi sabzini 12 soatga (yoki kamida ikki soatga) muzlatgichga qo’ying. Marinadlash vaqtida marinad bir tekis taqsimlanishi uchun sabzavotni vaqti-vaqti bilan aralashtirib turing.<\/p>\n

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

«Dudlangan» sabzi \u2014 lososga o’xshash tayyor bo’ldi.<\/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 porsiya13 soat (sizning 15 daqiqangiz) Agar biron sababga ko’ra sizga tuzlangan baliq yeyish mumkin bo’lmasa-yu, lekin juda xohlasangiz, «morkos» (sabzi + losos) deb ataladigan taomni tayyorlashni taklif qilaman. Ajablanarlisi shundaki, marinadlangan sabzi ta’mi jihatidan haqiqatan ham baliqqa juda o’xshaydi. Bu gazak ro’za paytida yoki parhez […]<\/p>\n","protected":false},"author":1,"featured_media":62594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143],"tags":[],"class_list":["post-62593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-marinadlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62593","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=62593"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62593\/revisions"}],"predecessor-version":[{"id":69913,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62593\/revisions\/69913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/62594"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}