{"id":68258,"date":"2026-10-17T06:31:38","date_gmt":"2026-10-17T03:31:38","guid":{"rendered":"https:\/\/retsept.food\/?p=68258"},"modified":"2026-10-17T06:31:53","modified_gmt":"2026-10-17T03:31:53","slug":"bliny-na-vinogradnom-soke-i-slivochnom-masle-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68258","title":{"rendered":"Uzum sharbati va sariyog’ bilan blinlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

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

Sutda tayyorlanadigan blinlar uchun g’ayrioddiy xamir \u2013 uzum sharbati, ko’pirtirilgan oqsillar va eritilgan sariyog’ yoki margarin bilan. Yupqa blinlar juda mayin, havodor, sharbat tufayli esa ular yengil mevali ta’m va hidga ega bo’ladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Sut — 250 ml<\/p>\n

Uzum sharbati — 130 ml<\/p>\n

Sariyog’ (yoki margarin) — 130 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Un — 250 g<\/p>\n

Shakar — 1 osh qoshiq<\/p>\n

Tuz — 1\/5 choy qoshig’i<\/p>\n<\/p>\n

Bosqichma-bosqich fotoretsept <\/p>\n

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

Barcha masalliqlarni tayyorlang. Sharbatni etli emas, balki tiniq, oqartirilgan holda ishlating. Sariyog’ o’rniga men margarin oldim.<\/p>\n

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

Chuqur idishda sariyog’ni (yoki margarinni) eritib oling. Buning uchun mos idishga solib, mikroto’lqinli pechda o’rtacha quvvatda 1 daqiqa qizdiring. Tuz va shakar qo’shing, aralashtiring. Tuxumni sarig’i va oqiga ajrating: tuxum oqlarini ko’pirtirish uchun idishga soling, sarig’larini sariyog’ yoki margaringa qo’shing.<\/p>\n

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

Unni hosil bo’lgan massa solingan idishga elakdan o’tkazing, aralashtiring.<\/p>\n

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

Xamirga uzum sharbati va sut quying, ko’pirtirgich bilan aralashtiring. Tuxum oqlarini qalin cho’qqilar hosil bo’lguncha ko’pirtiring.<\/p>\n

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

Oqsil massasini xamirga ehtiyotkorlik bilan qo’shing. Buni kurakcha bilan, pastdan yuqoriga qarab harakat qilib bajargan ma’qul, shunda xamirning havodorligi saqlanadi.<\/p>\n

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

Blinlar uchun xamir me’yorida suyuq bo’lib chiqadi, qoshiqdan qalin oqim bo’lib oqadi.<\/p>\n

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

Tovani qizdiring (yog’lash shart emas, chunki xamirda ko’p miqdorda yog’ bor). Tovaga bir cho’mich xamir quying va aylanma harakatlar bilan butun tubiga yoying. Blinni kuchli olovda bir tomonidan 1 daqiqa qovuring.<\/p>\n

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

Kurakcha bilan blinni boshqa tomoniga ag’daring va 30 soniya qovuring.<\/p>\n

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

Tayyor blinlarni likopchaga joylang. Ko’rsatilgan miqdordagi masalliqlardan 12-15 ta yupqa blin chiqadi.<\/p>\n

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

Blinlar juda egiluvchan bo’lib chiqadi, shuning uchun ularga har qanday ichni o’rab tayyorlash mumkin.<\/p>\n

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

Yupqa blinlar murabbo yoki jam va bir piyola choy bilan juda mos keladi.<\/p>\n

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

Hatto eng talabchan gurmanlarni ham rozi qilishdan oson narsa yo’q. Ular uchun yangi narsa tayyorlang \u2013 uzum sharbati qo’shilgan blinlar. 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. 4 porsiya40 daqiqa (sizning 40 daqiqangiz) Sutda tayyorlanadigan blinlar uchun g’ayrioddiy xamir \u2013 uzum sharbati, ko’pirtirilgan oqsillar va eritilgan sariyog’ yoki margarin bilan. Yupqa blinlar juda mayin, havodor, sharbat tufayli esa ular yengil mevali ta’m va hidga ega bo’ladi. Mahsulotlar (4 porsiyaga) Sut — 250 ml […]<\/p>\n","protected":false},"author":1,"featured_media":68259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-68258","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\/68258","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=68258"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68258\/revisions"}],"predecessor-version":[{"id":68913,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68258\/revisions\/68913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68259"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}