{"id":69312,"date":"2026-10-17T06:43:47","date_gmt":"2026-10-17T03:43:47","guid":{"rendered":"https:\/\/retsept.food\/?p=69312"},"modified":"2026-10-17T06:44:01","modified_gmt":"2026-10-17T03:44:01","slug":"iaichnica-v-lykovom-soyse-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69312","title":{"rendered":"Piyoz sousida tuxum qovurma — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Piyoz sousida tuxum qovurma — odatdagi nonushtaning g’ayrioddiy varianti. Piyoz avvalo o’tkirligidan xalos qilinadi, so’ngra ziravorlar bilan sariyog’da uzoq vaqt dimlanadi, yumshoq, to’yingan ta’m va quyuq, deyarli marmeladga o’xshash konsistensiyaga ega bo’ladi. Tuxumlar ehtiyotkorlik bilan piyoz massasiga joylanadi va bor-yo’g’i bir necha daqiqada tayyorlanadi. Taom xushbo’y, iliq ziravorli notalar va nozik tekstura bilan chiqadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Tuxum — 4 dona.<\/p>\n

Piyoz — 500 g<\/p>\n

Sariyog’ — 140 g<\/p>\n

Tuz — 0,75 osh qoshig’i yoki (ta’mga ko’ra)<\/p>\n

Suv — 35 ml<\/p>\n

Stol sirkasi (menda 6%) — 10 ml<\/p>\n

Jigarrang shakar — 3 g<\/p>\n

Maydalangan qora qalampir — 0,5 choy qoshig’i<\/p>\n

Xushbo’y qalampir — 1 g gacha<\/p>\n

Dolchin — 0,5 choy qoshig’i<\/p>\n

Kashnich yoki boshqa ko’katlar (dasturxonga tortish uchun) — xohishga ko’ra<\/p>\n<\/p>\n

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

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

Kerakli mahsulotlarni tayyorlaymiz.<\/p>\n

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

Piyozni tozalab, halqalar shaklida to’g’raymiz.<\/p>\n

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

Piyozni idishga solib, 3\/4 osh qoshig’i tuz sepamiz.<\/p>\n

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

Aralashtirib, piyozni qo’llar bilan biroz ezib, 20 daqiqaga qoldiramiz.<\/p>\n

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

Ajralib chiqqan sharbatni to’kib tashlaymiz, piyozni oqar suv ostida yuvamiz.<\/p>\n

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

Piyozni siqib, ortiqcha suvdan xalos qilamiz.<\/p>\n

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

Tovada sariyog’ni eritamiz.<\/p>\n

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

Piyozni solamiz. Past olovda taxminan 10 daqiqa, vaqti-vaqti bilan aralashtirib, yengil oltin rangga kirguncha qovuramiz.<\/p>\n

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

Suv va sirka quyamiz.<\/p>\n

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

Xushbo’y qalampir va dolchin qo’shamiz.<\/p>\n

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

Jigarrang shakar solamiz. Aralashtiramiz.<\/p>\n

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

Piyozni eng past olovda yana 1 soat dimlaymiz, vaqti-vaqti bilan aralashtirib turamiz. Oxirida olovni kuchaytiramiz.<\/p>\n

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

Qora qalampir va ta’mga ko’ra tuz sepamiz. Aralashtiramiz. Piyoz massasida 4 ta chuqurcha hosil qilamiz.<\/p>\n

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

Tuxumlarni ehtiyotkorlik bilan joylaymiz (barcha tuxumlar bir vaqtda qovurilishi uchun avval ularni idishga chaqib olish yaxshiroq).<\/p>\n

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

Oq qismi quyulguncha tayyorlaymiz. Olovdan olamiz va dasturxonga tortamiz, xohishga ko’ra yangi ko’katlar sepamiz.<\/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. Piyoz sousida tuxum qovurma — odatdagi nonushtaning g’ayrioddiy varianti. Piyoz avvalo o’tkirligidan xalos qilinadi, so’ngra ziravorlar bilan sariyog’da uzoq vaqt dimlanadi, yumshoq, to’yingan ta’m va quyuq, deyarli marmeladga o’xshash konsistensiyaga ega bo’ladi. Tuxumlar ehtiyotkorlik bilan piyoz massasiga joylanadi va bor-yo’g’i bir necha daqiqada tayyorlanadi. Taom xushbo’y, […]<\/p>\n","protected":false},"author":1,"featured_media":69313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69312","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\/69312","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=69312"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69312\/revisions"}],"predecessor-version":[{"id":69402,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69312\/revisions\/69402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69313"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}