\nL\u00f5ikasin t\u00fckid suhteliselt suured. Raputasin igale t\u00fckile ka pisut soola. Ahjus oli ta mul umbes 45 minutit, kui see aeg t\u00e4is on, siis keerasin ahjukuumuse nulli ja j\u00e4tsin nad ahju jahtuma.
\n
![](\"https:\/\/1.bp.blogspot.com\/-BYl6DRnII3s\/V-0Y1j-VVQI\/AAAAAAAAA_E\/_iCV17yKrbQUVhm4DNgm1900PAOpKRlRQCLcB\/s1600\/DSCN1719.JPG\")
<\/a><\/p>\nKui nad on pisut jahtunud, t\u00f5stsin ma nad kannmikserisse ja lasin p\u00fcreeks. Peale j\u00e4tsin koore mis lisab kollasele k\u00f5rvitsale l\u00f5busaid oraan\u017eikaid t\u00fckikesi. Mul on k\u00f5rvitsasordiga vedanud, ei pidanud lisama vett, m\u00f5ni sort on kuivem, siis tuleks tilgake vett ka lisada, muidu mikser lihtsalt ei hakka t\u00f6\u00f6le.
\nSiis pole muud kui purgid ja kaaned 100 kraadi juurde sooja, kuum p\u00fcree sisse, kaaned tugevalt kinni ja valmis ta ongi. Kuna p\u00fcree on paks, siis ettevaatust keetmisel, ta on nagu kuum laava mis igale poole pritsib, kindlasti kaane all keeta. Ja p\u00fcree purgis ei s\u00e4ili niikaua kui s\u00fcgavk\u00fclmas, sest ta ikka tahab k\u00e4\u00e4rima minna (s\u00e4ilib purgis, k\u00fclmkapis paar n\u00e4dalat). Nii et kes plaanib p\u00fcreed paari kuu p\u00e4rast alles tarbida, peaks kindlalt panema karbiga s\u00fcgavk\u00fclma.<\/p>\n
<\/a><\/div>\nK\u00f5rvitsap\u00fcreed saab kasutada t\u00e4itsa naturaalse toiduv\u00e4rvina, saab segada p\u00e4rmitaignasse\/muretaignasse, tulevad kuldkollased k\u00fcpsetised, ilma igasuguse keemiata. Need kes k\u00f5rvitsat ei salli, ei pea kartma, kuna ta maitse on nii neutraalne. Mul on selline tunne, et see hoidistamine ei l\u00f5pe mitte kunagi, pidevalt on ikka miskit head \u00f5uest korjata ja tahaks kuidagi teda ka pimedal ajal s\u00fc\u00fca. Ahnus ei lase laisk olla, meil sahver pungil aga eks neid h\u00e4id hoidiseid mahub ka palju. K\u00f5rvits on m\u00f5nus k\u00f6\u00f6givili, saab kasutada nii soolastes […]<\/p>\n","protected":false},"author":1,"featured_media":1888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[16,8],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/169"}],"collection":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=169"}],"version-history":[{"count":1,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":1890,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions\/1890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/1888"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nEdukalt saab ka teda panna erinevatesse keeksidesse, n\u00e4iteks k\u00f5rvitsakeeksi<\/a> kuhu seet\u00f5ttu kulub v\u00e4hem suhkrut ja v\u00f5id.
\nKindlasti igasugused riisitoidud, pastad, supid. \u00dches\u00f5naga kui ta on olemas, siis kasutust leiab talle kindlasti :).<\/p>\n","protected":false},"excerpt":{"rendered":"