{"id":67688,"date":"2026-10-06T06:38:00","date_gmt":"2026-10-06T03:38:00","guid":{"rendered":"https:\/\/retsept.food\/?p=67688"},"modified":"2026-10-06T06:38:11","modified_gmt":"2026-10-06T03:38:11","slug":"pirog-lykovnik-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67688","title":{"rendered":"Piyozli pirog «Lukovnik» — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

8<\/b> porsiya<\/i>1<\/b> soat 30<\/b> daqiqa (sizning 50<\/b> daqiqa) <\/i> <\/p>\n

Tushlikka ajoyib ro’za piyozli pirogni taklif qilaman. Juda mazali, o’zim ham kutmagan edim.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(8 porsiyaga) Un — 4,5 stakan<\/p>\n

Quruq aktiv xamirturush — 1 paket (11 g)<\/p>\n

Iliq suv — 1,5 stakan<\/p>\n

O’simlik moyi — 0,5 stakan<\/p>\n

Shakar — 2 osh qoshiq<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n

Kraxmal — 1 osh qoshiq<\/p>\n<\/p>\n

Ichiga solish uchun:<\/p>\n

Piyoz — 1 kg<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qalampir — ta’bga ko’ra<\/p>\n

O’simlik moyi — 50-70 g<\/p>\n<\/p>\n

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

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

Piyozli pirog uchun masalliqlar oldingizda.<\/p>\n

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

Piyozli pirogni qanday tayyorlash kerak: Unni elakdan o’tkazing. Idishga iliq suv, tuz, shakar quying. Aralashtiring. Xamirturushni soling, yaxshilab aralashtiring, ular eriguncha. O’simlik moyi, kraxmal va yarim stakan un qo’shing. Yumshoq xamir qorib oling. Sochiq bilan yoping. Xamirni 20-30 daqiqa ko’tarilishiga qo’ying.<\/p>\n

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

Piyozni tozalang, yuving va kubik shaklida to’g’rang.<\/p>\n

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

Tovani qizdiring. O’simlik moyi quying. Aralashtirib, oltin rangga kirguncha qovuring. Taxminan 15-20 daqiqa. Tuz va qalampir sepib qo’ying. Yaxshilab aralashtiring. Sovuting.<\/p>\n

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

Pechqazni yoqing. Xamirni 6 qismga bo’lish kerak. Ikkita pirog yoki bitta baland pirog qilish mumkin. Birinchi qatlamni yupqa qilib yoying.<\/p>\n

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

Pirog uchun shaklni o’simlik moyi bilan yog’lang. Xamirni yoyib, pirogning chetlarini shakllantiring.<\/p>\n

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

Ichiga solingan masalliqning bir qismini yoying. Keyingi qatlamni yupqa qilib yoying. Ichiga solingan masalliq ustiga qo’ying. Shunday qilib butun pirogni shakllantiring.<\/p>\n

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

Oxirgi xamir qatlami bilan pirogni yoping, chetlarini buking. Piyozli pirogni o’z ta’bga ko’ra bezang. Piyozli pirogning yuzasini o’simlik moyi bilan yog’lang.<\/p>\n

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

Shaklni o’rta tokchaga qo’ying, piyozli pirogni yaxshi qizdirilgan pechqazda taxminan 30 daqiqa 190 daraja haroratda pishiring. Lukovnik 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. 8 porsiya1 soat 30 daqiqa (sizning 50 daqiqa) Tushlikka ajoyib ro’za piyozli pirogni taklif qilaman. Juda mazali, o’zim ham kutmagan edim. Mahsulotlar (8 porsiyaga) Un — 4,5 stakan Quruq aktiv xamirturush — 1 paket (11 g) Iliq suv — 1,5 stakan O’simlik moyi — 0,5 stakan […]<\/p>\n","protected":false},"author":1,"featured_media":67689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67688","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\/67688","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=67688"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67688\/revisions"}],"predecessor-version":[{"id":67748,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67688\/revisions\/67748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67689"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}