{"id":67674,"date":"2026-10-02T08:35:11","date_gmt":"2026-10-02T05:35:11","guid":{"rendered":"https:\/\/retsept.food\/?p=67674"},"modified":"2026-10-02T08:35:23","modified_gmt":"2026-10-02T05:35:23","slug":"rozy-iz-tonkih-blinov-s-semgoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67674","title":{"rendered":"Yupqa blinchiklardan losos bilan «Atirgullar» — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

6<\/b> porsiya, har biri 330<\/b> kkal<\/i>1<\/b> soat 20<\/b> daqiqa (sizning 1<\/b> soatingiz) <\/i> <\/p>\n

Sutda tayyorlangan, qaynoq suv qo’shilgan chuchvara xamiridan yasalgan blinchiklar, alohida nozikligi uchun. Qizil baliq to’ldirilgan, atirgul shaklida bezatilgan blinchiklar — bayram dasturxonining shubhasiz bezagi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Kam tuzlangan losos — 200-300 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Sut — 1 stakan (250 ml)<\/p>\n

Suv (qaynoq) — 1 stakan (250 ml)<\/p>\n

Un — 1-1,5 stakan (150-225 g)<\/p>\n

O’simlik moyi — 3 osh qoshiq<\/p>\n

Soda — 0,5 choy qoshiq<\/p>\n

Sirka — 0,5 choy qoshiq<\/p>\n

Shakar — 3 choy qoshiq<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n<\/p>\n

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

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

Losos bilan blinchiklardan «atirgullar» qanday tayyorlanadi: Tuxumlarni idishga chaqib oling.<\/p>\n

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

Sut quying.<\/p>\n

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

Tuz, shakar qo’shing. Sekin-asta un sepib, aralashtiring. Xamir o’rtacha quyuqlikda bo’lishi kerak.<\/p>\n

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

Bir stakan qaynoq suv quyib, aralashtiring. Moy quyib, aralashtiring.<\/p>\n

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

Sirka bilan so’ndirilgan sodani qo’shing.<\/p>\n

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

Xamirni bir xil bo’lguncha aralashtiring. Taxminan 15 daqiqaga qoldiring.<\/p>\n

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

Tovani qizdiring. Xamirni tovaga quying (xamir miqdori tova diametriga bog’liq, taxminan 0,5-0,75 cho’mich) va blinchiklarni ikki tomonini qizarguncha qovuring. Blinchiklarni quruq tovada qovuring.<\/p>\n

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

Lososni ingichka bo’laklarga kesing.<\/p>\n

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

Blinchikni ikkiga bo’ling. Blinchikning yarmining tashqi chetini o’rang.<\/p>\n

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

O’ralgan chetiga losos bo’lagini qo’ying. Lososni blinchikning qarama-qarshi tomoni bilan yoping.<\/p>\n

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

Lososli blinchikni rulon qilib o’rang. Tish cho’p bilan mahkamlang. Qolgan blinchiklarni ham xuddi shunday o’rang. Losos bilan blinchiklardan «atirgullar» tayyor.<\/p>\n

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

Tayyor losos bilan blinchiklardan «atirgullar»ni salat barglariga qo’ying va dasturxonga torting. 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. 6 porsiya, har biri 330 kkal1 soat 20 daqiqa (sizning 1 soatingiz) Sutda tayyorlangan, qaynoq suv qo’shilgan chuchvara xamiridan yasalgan blinchiklar, alohida nozikligi uchun. Qizil baliq to’ldirilgan, atirgul shaklida bezatilgan blinchiklar — bayram dasturxonining shubhasiz bezagi. Mahsulotlar (6 porsiyaga) Kam tuzlangan losos — 200-300 g Tuxum […]<\/p>\n","protected":false},"author":1,"featured_media":67675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rus_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67674","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=67674"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67674\/revisions"}],"predecessor-version":[{"id":67739,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67674\/revisions\/67739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67675"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}