{"id":69193,"date":"2026-10-17T06:42:06","date_gmt":"2026-10-17T03:42:06","guid":{"rendered":"https:\/\/retsept.food\/?p=69193"},"modified":"2026-10-17T06:42:16","modified_gmt":"2026-10-17T03:42:16","slug":"ovoshnoe-ragy-s-kyricei-i-strychkovoi-fasolu-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69193","title":{"rendered":"Tovuq va loviya bilan sabzavotli dimlama — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>1<\/b> soat (sizning 20<\/b> daqiqangiz) <\/i> <\/p>\n

Yorqin, juda sharbatli va ishtaha ochadigan, mavsumiy sabzavotlar va tovuq bilan tayyorlangan dimlama. Taom bir tomchi ham yog’siz va qovurmasdan tayyorlanadi — sabzavotlar va tovuq oyoqchalari o’z sharbatida dimlanadi. Tovuq go’shti yumshoq, dimlama to’yimli bo’ladi, tomat pastasi yoqimli nordon ta’m beradi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Tovuq oyoqchalari — 450 g (4 dona)<\/p>\n

Loviya (ko’k loviya) — 500 g<\/p>\n

Pomidor (yirik) — 400 g (2 dona)<\/p>\n

Shirin qalampir — 80 g (1 dona)<\/p>\n

Piyoz — 80 g (1 dona)<\/p>\n

Sabzi — 80 g (1 dona)<\/p>\n

Tomat pastasi — 2 osh qoshiq<\/p>\n

Tuz — ta’mga ko’ra<\/p>\n

Maydalangan qora qalampir — ta’mga ko’ra<\/p>\n<\/p>\n

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

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

Ro’yxat bo’yicha barcha mahsulotlarni tayyorlang. Tayyorlash uchun yana 400 ml qaynoq suv kerak bo’ladi.<\/p>\n

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

Piyozni tozalab, o’rtacha yarim halqalar shaklida to’g’rang. Tozalangan sabzini — doira yoki yarim doira shaklida to’g’rang.<\/p>\n

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

Shirin qalampirni yuvib, tozalab, yirik bo’laklarga to’g’rang.<\/p>\n

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

Ko’k loviyani ixtiyoriy shaklda to’g’rang. (Ko’k loviyaning chetlarini kesib tashlash mumkin, men kesmadim, chunki ular qattiq emas edi.)<\/p>\n

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

Pomidorlarni yuvib, yirik doiralar shaklida to’g’rang.<\/p>\n

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

Tovuq oyoqchalarini yuvib, quriting. Tuz va qora qalampir bilan ishqalang (bir chimdimdan). Tovuq oyoqchalarini tovaga joylang.<\/p>\n

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

Tovuq ustiga ixtiyoriy ravishda sabzi, piyoz va shirin qalampirni taqsimlang.<\/p>\n

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

Keyin — tayyorlangan loviyani.<\/p>\n

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

Tomat pastasini markazga joylang, to’g’ralgan pomidorlarni esa — aylana bo’ylab.<\/p>\n

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

Tuz (0,5 choy qoshig’i) va maydalangan qalampir (bir chimdim) qo’shing. Tovani qopqoq bilan yoping va past olovda 30 daqiqa pishiring, bu vaqt ichida sabzavotlar sharbat chiqaradi. Taxminan 20 daqiqadan so’ng suvni qulay usulda qaynating.<\/p>\n

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

Vaqt o’tgach qopqoqni oching, vilka bilan pomidorlarning po’stlog’ini olib tashlang (u osonlikcha ko’chadi).<\/p>\n

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

Tovaga 300-400 ml qaynoq suv quying (tayyor taomdagi sous miqdoriga bog’liq), hammasini aralashtiring, kerak bo’lsa tuz va maydalangan qalampir qo’shing. Past olovda qopqoq ostida yana taxminan 15 daqiqa pishiring.<\/p>\n

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

Tovuq va ko’k loviya bilan sabzavotli dimlama tayyor.<\/p>\n

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

Dimlamani dasturxonga mustaqil ravishda, bir bo’lak non yoki lavash bilan to’ldirib tortish mumkin.<\/p>\n

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

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 porsiya1 soat (sizning 20 daqiqangiz) Yorqin, juda sharbatli va ishtaha ochadigan, mavsumiy sabzavotlar va tovuq bilan tayyorlangan dimlama. Taom bir tomchi ham yog’siz va qovurmasdan tayyorlanadi — sabzavotlar va tovuq oyoqchalari o’z sharbatida dimlanadi. Tovuq go’shti yumshoq, dimlama to’yimli bo’ladi, tomat pastasi yoqimli nordon ta’m […]<\/p>\n","protected":false},"author":1,"featured_media":69194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69193","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=69193"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69193\/revisions"}],"predecessor-version":[{"id":69320,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69193\/revisions\/69320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69194"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}