{"id":66742,"date":"2026-10-01T17:41:04","date_gmt":"2026-10-01T14:41:04","guid":{"rendered":"https:\/\/retsept.food\/?p=66742"},"modified":"2026-10-01T17:41:17","modified_gmt":"2026-10-01T14:41:17","slug":"miaso-po-francyzski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66742","title":{"rendered":"Qo’y go’shti fransuzcha — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Sizning e’tiboringizga rus oshxonasining mashhur taomini taqdim etaman, aytishlaricha, uni fransuz oshpazi Urban Dyubua graf Aleksey Orlov uchun maxsus o’ylab topgan. Dastlab taom «Orlovcha buzoq go’shti» deb nomlangan, ammo keyinchalik retsept soddalashtirilgan va hozirda go’sht, kartoshka, piyoz va pishloq qatlamlaridan iborat pishirilgan taom bizga «Qo’y go’shti fransuzcha» nomi bilan ma’lum.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Qo’y go’shti (bo’yin qismi) — 1,2 kg<\/p>\n

Kartoshka — 1 kg<\/p>\n

Piyoz — 2 dona<\/p>\n

Rus pishlog’i — 250 g<\/p>\n

Mayonez — 50 g<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qalampir — ta’bga ko’ra<\/p>\n

O’simlik moyi — shaklni moylash uchun<\/p>\n<\/p>\n

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

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

Qo’y go’shtini fransuzcha qanday tayyorlash kerak: Qo’y go’shtining bo’yin qismini olamiz, uni taxminan 1 sm qalinlikda steyk qilib kesamiz. Ish yuzasiga yoyib, ikki tomonini tuz va qalampir bilan ziravorlaymiz.<\/p>\n

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

Kartoshkani tozalab, taxminan yarim santimetr qalinlikda bo’laklarga kesamiz.<\/p>\n

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

Piyozni halqalar shaklida kesamiz.<\/p>\n

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

Pishloqni qirg’ichdan o’tkazamiz.<\/p>\n

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

Pishirish shaklini ozgina o’simlik moyi bilan moylaymiz va unga tayyorlangan masalliqlarni qatlamlar bo’lib joylashtiramiz. Qatlamlar quyidagi tartibda bo’ladi: go’sht, kartoshka (uni tuzlashni unutmang), mayonez, piyoz. Qo’y go’shtini fransuzcha oldindan 200 darajaga qizdirilgan pechga yuboramiz. Go’shtni kartoshka bilan pechda 40 daqiqa pishiramiz.<\/p>\n

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

Endi qo’y go’shtini fransuzcha pishloq bilan qoplash va go’shtni kartoshka, piyoz va pishloq bilan yana taxminan 10 daqiqa pechga qo’yish vaqti keldi, shunda pishloq yaxshilab eriydi. Shundan so’ng qo’y go’shtini fransuzcha dasturxonga tortish mumkin. 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. Sizning e’tiboringizga rus oshxonasining mashhur taomini taqdim etaman, aytishlaricha, uni fransuz oshpazi Urban Dyubua graf Aleksey Orlov uchun maxsus o’ylab topgan. Dastlab taom «Orlovcha buzoq go’shti» deb nomlangan, ammo keyinchalik retsept soddalashtirilgan va hozirda go’sht, kartoshka, piyoz va pishloq qatlamlaridan iborat pishirilgan taom bizga «Qo’y go’shti […]<\/p>\n","protected":false},"author":1,"featured_media":66743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66742","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\/66742","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=66742"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66742\/revisions"}],"predecessor-version":[{"id":67224,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66742\/revisions\/67224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66743"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}