{"id":66575,"date":"2026-09-28T06:27:08","date_gmt":"2026-09-28T03:27:08","guid":{"rendered":"https:\/\/retsept.food\/?p=66575"},"modified":"2026-09-28T06:27:20","modified_gmt":"2026-09-28T03:27:20","slug":"sekrety-prigotovleniia-kartofelnogo-pure-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66575","title":{"rendered":"Kartoshka pyuresi tayyorlash sirlari — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Kichik sirlar bor, ular bilan sizning kartoshka pyuresi odatdagidan mazaliroq bo’ladi. Men allaqachon uzoq vaqtdan beri pyureni shunday tayyorlayman. Sinab ko’ring! \ud83d\ude42<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Kartoshka — 5-6 dona.<\/p>\n

Sut — 1 stakangacha (ta’bga ko’ra)<\/p>\n

Sariyog’ — 25 g (ta’bga ko’ra)<\/p>\n

Qalampir no’xati — 4 dona.<\/p>\n

Dafna yaprog’i — 2 dona.<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Kartoshka pyuresini qanday tayyorlash kerak: Suvli qozonni olovga qo’yamiz, suvga dafna yaprog’i va qalampir no’xatini (maydalangan emas) qo’shamiz. Qalampir no’xatlari va dafna yaproqlari sonini albatta sanang, keyin barcha ziravorlarni olib tashlaganingizni aniq bilish uchun.<\/p>\n

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

Pyurening ta’mi 50% siz pyure tayyorlaydigan kartoshkaning qanchalik mazali ekanligiga bog’liq bo’ladi. Tozalangan kartoshkani bir necha qismga bo’lamiz (mayda kesmaymiz). Suv qaynaganda, kartoshkani albatta qaynayotgan suvga solamiz! Kartoshkani o’rtacha olovda, qopqoq ostida qaynatamiz. Suv juda ko’p «qaynashi» kerak emas. Kartoshkani yumshoq bo’lguncha, taxminan 20 daqiqa qaynatamiz. Tuzni oxirida, tayyor bo’lishidan 3-5 daqiqa oldin qo’shamiz.<\/p>\n

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

Suvni darhol to’kib tashlaymiz, kartoshkani suvda qoldirmaymiz. Dafna yaprog’i va qalampirni olib tashlaymiz.<\/p>\n

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

Kartoshka issiq bo’lganda, uni tolqish bilan ezamiz, hozircha hech narsa qo’shmaymiz. Shu bilan birga sutni isitamiz — u albatta issiq bo’lishi kerak! Agar sovuq sut qo’shsangiz, pyure kulrang rangda bo’ladi.<\/p>\n

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

Kartoshkaga bir bo’lak sariyog’ qo’shamiz, aralashtiramiz.<\/p>\n

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

Kartoshka pyuresini tatib ko’ramiz va agar tuz qo’shish kerak bo’lsa, tuzni sutda eritamiz. Issiq sutni oz-ozdan kartoshkaga quyamiz, aralashtiramiz, pyurening kerakli konsistentsiyasiga qadar.<\/p>\n

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

Kartoshka pyuresi tayyor. 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. Kichik sirlar bor, ular bilan sizning kartoshka pyuresi odatdagidan mazaliroq bo’ladi. Men allaqachon uzoq vaqtdan beri pyureni shunday tayyorlayman. Sinab ko’ring! \ud83d\ude42 Mahsulotlar Kartoshka — 5-6 dona. Sut — 1 stakangacha (ta’bga ko’ra) Sariyog’ — 25 g (ta’bga ko’ra) Qalampir no’xati — 4 dona. Dafna yaprog’i […]<\/p>\n","protected":false},"author":1,"featured_media":66576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66575","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=66575"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66575\/revisions"}],"predecessor-version":[{"id":66616,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66575\/revisions\/66616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66576"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}