{"id":67133,"date":"2026-09-28T09:06:54","date_gmt":"2026-09-28T06:06:54","guid":{"rendered":"https:\/\/retsept.food\/?p=67133"},"modified":"2026-09-28T09:07:08","modified_gmt":"2026-09-28T06:07:08","slug":"miasnye-gnezda-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67133","title":{"rendered":"Go’shtli uyalar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

5<\/b> porsiya, har biri 530<\/b> kkal<\/i>1<\/b> soat 30<\/b> daqiqa (sizning 40<\/b> daqiqangiz) <\/i> <\/p>\n

Qo’y go’shti va mol go’shtidan tayyorlangan qiyma, qo’ziqorinli ichlik bilan, pishloq ostida. Mazali va oson.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(5 porsiya uchun) Aralash qiyma (qo’y go’shti va mol go’shti) — 600 g<\/p>\n

Tuxum — 1 dona<\/p>\n

Shampinyon (o’rtacha) — 4 dona<\/p>\n

Piyoz — 1 dona<\/p>\n

Baton — 2-3 quruq bo’lak<\/p>\n

Sut — 100 ml<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qalampir — ta’bga ko’ra<\/p>\n

O’simlik moyi — 1 osh qoshiq<\/p>\n

Petrushka ko’kati — 0,5 bog’lam<\/p>\n

Qattiq pishloq — 75 g<\/p>\n

Smetana — 1 osh qoshiq<\/p>\n

Qo’ziqorin uchun ziravor — ta’bga ko’ra<\/p>\n

Panirlash uchun suxari — 100 g<\/p>\n<\/p>\n

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

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

Qo’ziqorinli go’shtli «uyalar»ni qanday tayyorlash mumkin: Quruq baton bo’laklarini issiq sutga solib ivitib qo’ying.<\/p>\n

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

Qo’ziqorinlarni yuvib, quritib, mayda to’g’rang. Qo’ziqorinlarni mayda to’g’ralgan piyoz bilan birga qizdirilgan tovada moy bilan bir necha daqiqa qovuring, sharbati bug’lanib ketguncha. Ziravor va smetana qo’shib, yana 3-5 daqiqa qovuring.<\/p>\n

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

Go’shtni sutda ivitilgan baton va petrushka bilan birga yana bir marta go’sht qiymalagichdan o’tkazing. Tuxum, tuz, qalampir qo’shing. Yaxshilab aralashtirib, qiymani urib oling. Ho’l qo’llar bilan porsiyalarga bo’ling.<\/p>\n

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

Go’shtli sharchalarni panirlash suxariga belang. Kichik stakan bilan chuqurchalar hosil qiling, stakan atrofida esa chetlari bo’lsin.<\/p>\n

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

Har bir «uyaning» chuqurchasiga 1 choy qoshiqdan qo’ziqorin soling.<\/p>\n

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

Kurakcha yordamida «uyalarni» moy surtilgan pergament qog’oz bilan qoplangan patnisga ehtiyotkorlik bilan o’tkazing. Go’shtli «uyalarni» 180 daraja haroratda 30 daqiqa davomida pechda pishiring.<\/p>\n

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

Mayda qirg’ichda pishloqni qirib, «uyalarga» soling. Go’shtli «uyalarni» yana 15-20 daqiqa pishiring, pishloq biroz qizarib ketguncha.<\/p>\n

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

Tayyor qo’ziqorinli go’shtli «uyalarni» likopchaga solib, yangi sabzavotlar bilan bezang. 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. 5 porsiya, har biri 530 kkal1 soat 30 daqiqa (sizning 40 daqiqangiz) Qo’y go’shti va mol go’shtidan tayyorlangan qiyma, qo’ziqorinli ichlik bilan, pishloq ostida. Mazali va oson. Mahsulotlar (5 porsiya uchun) Aralash qiyma (qo’y go’shti va mol go’shti) — 600 g Tuxum — 1 dona Shampinyon […]<\/p>\n","protected":false},"author":1,"featured_media":67134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-67133","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\/67133","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=67133"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67133\/revisions"}],"predecessor-version":[{"id":67204,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67133\/revisions\/67204"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67134"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}