{"id":66902,"date":"2026-10-01T17:32:09","date_gmt":"2026-10-01T14:32:09","guid":{"rendered":"https:\/\/retsept.food\/?p=66902"},"modified":"2026-10-01T17:32:21","modified_gmt":"2026-10-01T14:32:21","slug":"kyrinye-zrazy-s-nachinkoi-iz-iaic-i-lyka-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66902","title":{"rendered":"Tuxum va piyozli qiyma qo’y go’shtidan zrazalar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

40<\/b> daqiqa (sizning 20<\/b> daqiqangiz) <\/i> <\/p>\n

Bu qo’y go’shtidan tayyorlangan kotlet-zrazalar pirog tayyorlash tamoyili bo’yicha tayyorlanadi, faqat xamir o’rniga qo’y go’shtidan qiyma ishlatiladi, ichiga esa qaynatilgan tuxum va ko’kat piyoz sariyog’ bilan solinadi. Kotletlar ichidagi sariyog’ hisobiga ayniqsa sharbatli bo’lib chiqadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Qo’y go’shtining son qismidan qiyma — 600 g<\/p>\n

Piyoz — 100 g<\/p>\n

Ko’kat piyoz — 50 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Sariyog’ — 50 g<\/p>\n

Qaymoq 20% — 30 ml<\/p>\n

O’simlik moyi — 40 ml<\/p>\n

Tuz<\/p>\n

Maydalangan qora murch<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz. Sariyog’ni oldindan muzlatgichdan chiqaramiz, kerakli paytda yumshab turishi uchun.<\/p>\n

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

Tuxumni qattiq qilib qaynatamiz, qaynagandan keyin taxminan 9 daqiqa. So’ngra sovuq suvda to’liq sovutamiz va tozalaymiz.<\/p>\n

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

Piyozni tozalab, mayda to’g’raymiz.<\/p>\n

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

Qiymani piyoz bilan aralashtiramiz. 1\/2 choy qoshig’i tuz va 1\/4 choy qoshig’i murch qo’shamiz. Yaxshilab aralashtiramiz.<\/p>\n

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

Qaymoq qo’shamiz.<\/p>\n

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

Taxminan 2 daqiqa davomida aralashtiramiz. Pechni 180 darajaga qizdirish uchun yoqamiz.<\/p>\n

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

Ko’kat piyozni mayda to’g’raymiz.<\/p>\n

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

To’liq sovigan tuxumni yirik qirg’ichda qirib olamiz.<\/p>\n

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

Tuxumni ko’kat piyoz va yumshoq sariyog’ bilan birlashtiramiz.<\/p>\n

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

Yaxshilab aralashtiramiz.<\/p>\n

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

Butun qiymani 9 ta teng qismga bo’lamiz.<\/p>\n

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

Go’sht xamirchalaridan yapaloqchalar yasaymiz. Yapaloqchaning o’rtasiga butun tuxumli ichlikning 1\/9 qismini solamiz. Chetlarini birlashtirib, kotlet shaklini beramiz. Butun qiyma va ichlik bilan ham shunday qilamiz.<\/p>\n

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

Tovada o’rtacha olovda o’simlik moyini qizdiramiz. Kotletlarni solamiz.<\/p>\n

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

O’rtacha olovda ikki tomonini oltinrang bo’lguncha, taxminan 5 daqiqa qovuramiz.<\/p>\n

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

So’ngra ozgina o’simlik moyi surtilgan idishga o’tkazamiz. 180 darajaga qizdirilgan pechga qo’yamiz.<\/p>\n

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

15 daqiqa pishiramiz.<\/p>\n

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

Sharbatli qo’y go’shtidan kotlet-zrazalarni issiq holda dasturxonga tortamiz.<\/p>\n

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

Yoqimli ishtaha!<\/p>\n

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

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 40 daqiqa (sizning 20 daqiqangiz) Bu qo’y go’shtidan tayyorlangan kotlet-zrazalar pirog tayyorlash tamoyili bo’yicha tayyorlanadi, faqat xamir o’rniga qo’y go’shtidan qiyma ishlatiladi, ichiga esa qaynatilgan tuxum va ko’kat piyoz sariyog’ bilan solinadi. Kotletlar ichidagi sariyog’ hisobiga ayniqsa sharbatli bo’lib chiqadi. Mahsulotlar Qo’y go’shtining son qismidan qiyma […]<\/p>\n","protected":false},"author":1,"featured_media":66903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66902","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\/66902","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=66902"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66902\/revisions"}],"predecessor-version":[{"id":67219,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66902\/revisions\/67219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66903"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}