{"id":62629,"date":"2026-09-11T13:30:32","date_gmt":"2026-09-11T10:30:32","guid":{"rendered":"https:\/\/retsept.food\/?p=62629"},"modified":"2026-09-11T13:30:46","modified_gmt":"2026-09-11T10:30:46","slug":"prianaia-seld-po-koreiski-s-adjikoi-i-lykom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=62629","title":{"rendered":"Achchiq-qalampirli va piyozli koreyscha ziravorli seld — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

8<\/b> porsiya<\/i> <\/p>\n

Xushbo’y va mazali koreyscha marinadlangan piyozli seld. Achchiq-qalampir qo’shilishi seldga ishtaha ochadigan o’tkir achchiqlik beradi, piyoz shiralilik qo’shadi, koreys ziravorlari esa xushbo’y hid beradi. Seld yorqin va to’yingan ta’mga ega bo’ladi. Bu kechki ovqatga kartoshka bilan ham, bayram dasturxoni uchun ham mos keladigan ajoyib gazak.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(8 porsiyaga) Yangi seld — 1 kg<\/p>\n

yoki seld filesi — 700 g<\/p>\n

Piyoz — 250 g<\/p>\n

Stol sirkasi 9 % — 50 ml<\/p>\n

O’simlik moyi — 60 ml<\/p>\n

Koreyscha sabzi uchun ziravor — 15 g<\/p>\n

Achchiq-qalampir (adjika) — 1-2 choy qoshig’i<\/p>\n

Tuz — 25 g<\/p>\n

Maydalangan qora murch — ta’mga ko’ra<\/p>\n<\/p>\n

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

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

Kerakli mahsulotlarni tayyorlaymiz.<\/p>\n

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

Seldni qorin tomonidan kesamiz, ichki a’zolarini, boshini, suzgichlarini va dumini olib tashlaymiz. Balqni yuvamiz.<\/p>\n

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

Har bir seldni filetaga ajratamiz (yirik suyakli umurtqa pog’onasini olib tashlaymiz, terisini qoldiramiz).<\/p>\n

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

Seld filesini taxminan 2,5 sm kenglikdagi bo’laklarga kesamiz.<\/p>\n

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

Seld bo’laklarini idishga solamiz.<\/p>\n

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

Piyozni tozalab, yarim halqalarga kesamiz. Piyozni seldga qo’shamiz.<\/p>\n

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

Kichik idishda sirka, murch, koreyscha sabzi uchun ziravor va achchiq-qalampirni (adjika) birlashtiramiz (menda juda achchiq adjika, men 1 choy qoshig’ini tepalik bilan qo’shdim; o’z ta’mingizga qarab yo’l tuting). Tuz solamiz, agar koreys ziravorlarida tuz allaqachon bo’lsa, miqdorni taxminan 20 grammgacha kamaytirish kerak.<\/p>\n

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

Bir xil holatga kelguncha aralashtiramiz.<\/p>\n

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

Tayyorlangan marinadni seld va piyoz solingan idishga qo’shamiz.<\/p>\n

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

Hammasini aralashtiramiz. Balqni 1 sutkaga muzlatgichga qo’yamiz. Idishda qoldirish yoki seldni marinad bilan shisha bankaga, idishga solib qo’yish mumkin.<\/p>\n

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

Bir sutkadan so’ng balq solingan idishga o’simlik moyi qo’shamiz va aralashtiramiz. Achchiq-qalampirli koreyscha ziravorli seldni 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. 8 porsiya Xushbo’y va mazali koreyscha marinadlangan piyozli seld. Achchiq-qalampir qo’shilishi seldga ishtaha ochadigan o’tkir achchiqlik beradi, piyoz shiralilik qo’shadi, koreys ziravorlari esa xushbo’y hid beradi. Seld yorqin va to’yingan ta’mga ega bo’ladi. Bu kechki ovqatga kartoshka bilan ham, bayram dasturxoni uchun ham mos keladigan ajoyib […]<\/p>\n","protected":false},"author":1,"featured_media":62630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143],"tags":[],"class_list":["post-62629","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\/62629","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=62629"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62629\/revisions"}],"predecessor-version":[{"id":66055,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62629\/revisions\/66055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/62630"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}