{"id":347,"date":"2025-12-29T22:37:17","date_gmt":"2025-12-29T20:37:17","guid":{"rendered":"https:\/\/www.receptukai.eu\/?p=347"},"modified":"2025-12-29T22:37:17","modified_gmt":"2025-12-29T20:37:17","slug":"pyrageliai-su-grybais-kuciu-stalui","status":"publish","type":"post","link":"https:\/\/www.receptukai.eu\/?p=347","title":{"rendered":"Pyrag\u0117liai su grybais K\u016b\u010di\u0173 stalui"},"content":{"rendered":"

M\u016bs\u0173 tradicijose K\u016b\u010di\u0173 stalui yra taikomi maist\u0173 produkt\u0173 apribojimai, negalima naudoti m\u0117sos, pieno produkt\u0173. Tod\u0117l \u0161ie pyrag\u0117liai puikiausiai jam tiks.<\/p>\n

Vienai te\u0161los porcijai imame 3 stiklines milt\u0173, 3 \u0161auk\u0161tus aliejaus, 1 stiklin\u0119 verdan\u010dio vandens. Miltus su mai\u0161ome su aliejumi ir u\u017epilame stiklin\u0119 (gal \u0161iek tiek daugiau) verdan\u010dio vandens. Visk\u0105 pradedame mai\u0161yti \u0161auk\u0161tu, o masei prav\u0117sus, galime baigti minkyti rankomis.<\/p>\n

Grybai pyrag\u0117liuose ruo\u0161iami labai i\u0161 anksto. Pirmiausia j\u0173 reikia prisirinkti. Geriausiai tam tinka baravykai, ta\u010diau puikiai tiks ir kitos „vamzdelini\u0173’ gryb\u0173 r\u016b\u0161ys: raudonikiai, lep\u0161iai, makavykai, net gi kazl\u0117kai.<\/p>\n

\"\"<\/a><\/p>\n

Grybai renkami sausu oru, nuvalomi, supjaustomi juostel\u0117mis ir d\u017eiovinami (geriausiai tinka ciklonin\u0117s d\u017eiovykl\u0117s). Kazl\u0117k\u0173 kepur\u0117li\u0173 luobeles, \u017einoma, reikia nulupti. I\u0161d\u017ei\u016bv\u0119 laikomi sandariai u\u017edaryti stiklainiuose.<\/p>\n

Pyrag\u0117li\u0173 kepimo dien\u0105 d\u017eiovintus grybus reikia u\u017epilti verdan\u010diu vandeniu ir kartkart\u0117mis pamai\u0161ant, leisti jiems i\u0161brinkti bent kelet\u0105 valand\u0173. Tada jie ant „l\u0117tos ugnies” paverdami kokias 20 min ar daugiau. Verdami grybai nes\u016bdomi.<\/p>\n

I\u0161gr\u0117bus i\u0161 skys\u010dio, kuriame vir\u0117, grybai atau\u0161inami. Jei neketinate sultinio panaudoti kitur, pavyzd\u017eiui, sriubos virimui, nepilkite \u012f kanalizacij\u0105. Jame daug maisto med\u017eiag\u0173. Kompostas, pomed\u017eiai, pokr\u016bmiai – geresn\u0117 vieta.<\/p>\n

I\u0161virti ir atau\u0161\u0119 grybai sumalami m\u0117smale. Smulkiai supjaustomi svog\u016bnai ir, \u012fpylus \u0161iek tiek aliejaus pakepinami ant keptuv\u0117s. Svog\u016bnas apkepus, \u012f keptuv\u0119 dedami sumalti grybai, pridedama druskos, gal ir juod\u0173j\u0173 pipir\u0173. Toks mi\u0161inys vis pamai\u0161ant pakepinamas keliolika minu\u010di\u0173. Gryb\u0173, svog\u016bn\u0173, druskos ir pipir\u0173 proporcijos – kiekvieno virtuv\u0117s \u0161efo skonio reikalas…<\/p>\n

Te\u0161la plonai i\u0161ko\u010diojama, puodelio ar stiklin\u0117s pagalba i\u0161spaud\u017eiami \u017eiedai, dedamas \u0161auk\u0161telis gryb\u0173 mas\u0117s ir lipdomi pyrag\u0117liai. Visai kaip kold\u016bnai ar kibinai, gerai apspaud\u017eiant kra\u0161tus.<\/p>\n

Pyrag\u0117liai kepami \u012fkaitintame aliejuje ant keptuv\u0117s. I\u0161kepus te\u0161la atrodo kiek sausoka, bet pastov\u0117jusi, ji prisitraukia \u012fdaro „sul\u010di\u0173”.<\/p>\n

\"\"<\/a><\/p>\n

Atau\u0161\u0119 pyrag\u0117liai – puikus K\u016b\u010di\u0173 stalo akcentas.<\/p>\n

Jogaila Mackevi\u010dius<\/p>\n","protected":false},"excerpt":{"rendered":"

M\u016bs\u0173 tradicijose K\u016b\u010di\u0173 stalui yra taikomi maist\u0173 produkt\u0173 apribojimai, negalima naudoti m\u0117sos, pieno produkt\u0173. Tod\u0117l \u0161ie pyrag\u0117liai puikiausiai jam tiks.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93,103,42],"tags":[88,166],"class_list":["post-347","post","type-post","status-publish","format-standard","hentry","category-grybai-uogos","category-sventinis-stalas","category-vegetariski-patiekalai","tag-kucios","tag-pyrageliai-su-grybais"],"_links":{"self":[{"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=\/wp\/v2\/posts\/347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=347"}],"version-history":[{"count":0,"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=\/wp\/v2\/posts\/347\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.receptukai.eu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}