{"id":186,"date":"2016-06-17T07:39:00","date_gmt":"2016-06-17T07:39:00","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=186"},"modified":"2021-04-17T11:49:55","modified_gmt":"2021-04-17T11:49:55","slug":"klassikalises-aadikamarinaadis-siga-ja-kana","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=186","title":{"rendered":"Klassikalises \u00e4\u00e4dikamarinaadis siga ja kana"},"content":{"rendered":"

Universaalne marinaad, mis sobib nii kana- kui sealihale. J\u00e4llegi k\u00fcsimus, aga miks mitte poest \u0161a\u0161l\u00f5kki osta? Sest poes m\u00fc\u00fcdavad lihad on tihti l\u00f5igatud masinate poolt t\u00fckkideks, seega leiad karbist \u00fche piraka t\u00fcki ja hunnik pisikesi, raske on tagada \u00fchtlast k\u00fcpsemist. Lisaks on poe lihadele lisatud k\u00f5iki toredaid E-aineid ja maitsetugevdajaid, mis v\u00f5iksid vabalt olemata ja sisse s\u00f6\u00f6mata olla. Seega tuleb teha ise. Ostan oma lemmiklihapoest sea kaelakarbonaadi ja l\u00f5ikan endale meelep\u00e4rased t\u00fckid. Kana tehes, ostan tavaliselt kaks tervet kana ja l\u00f5ikan ta ise t\u00fckkideks, sest eell\u00f5igatud ja pakendatud kana kilohind on lihtsalt m\u00f5ttetult k\u00f5rge. Tervet kana t\u00fckkideks l\u00f5igata ei ole \u00fcldse keeruline.
\nMiks mitte jaanip\u00e4eval teha \u0161a\u0161l\u00f5kk ise ja erineda massist :).
\nKui klassikalisest maitsest on k\u00f5rini, siis tee grill-liha punases marinaadis<\/a>.<\/p>\n

Vaja on:\u00a0<\/b>
\n2,5 kilo sea- v\u00f5i kanaliha<\/b>
\n4 sibulat<\/b>
\n3 tl musta purustatud pipart<\/b>
\n7 tl peenemat soola<\/b>
\n5 tl suhkrut<\/b>
\n6 spl \u00e4\u00e4dikat 30%<\/b>
\n100 ml vett<\/b><\/p>\n

Oluline on teha \u0161a\u0161l\u00f5kk p\u00e4ev enne valmis, et ta j\u00f5uaks \u00f6\u00f6 l\u00e4bi maitsestuda!!!<\/b><\/p>\n

PS!!!<\/strong> Lisatud juurde 2020:<\/strong> Kuna oleme seda \u0161a\u0161l\u00f5kki teinud palju aastaid, siis muutsime seda veel paremaks. Nimelt tasuks sibul hakkida h\u00e4sti peeneks, mitte panna poolrattad, sest siis annab sibul oma mahla k\u00f5ik v\u00e4lja lihasse ja l\u00f5pptulemus on oluliselt maitsekam ja parem. Tasub katsetada ;). PS!!!<\/strong><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Marinaadi segu<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

L\u00f5igata liha parajateks t\u00fckkideks, mina l\u00f5ikan suhteliselt suured, kuna meil on paksud vardad, mis on j\u00e4llegi ise tehtud ja mis l\u00e4hevad nii kuumaks, et liha l\u00e4bik\u00fcpsemine on garanteeritud. Siis segada teises kausis valmis marinaad. Sibul koorida ja l\u00f5igata poolkuudeks, lisada pipar, sool, suhkur, \u00e4\u00e4dikas ja vesi, ning l\u00e4bi segada. Oh neid l\u00f5hnu :). Siis kallata lihale ja l\u00e4bi mudida korralikult, \u00e4\u00e4dikas hakkab liha kohe t\u00f6\u00f6tlema ja muutub pealt hallikaks. Siis kaas peale ja j\u00e4tta k\u00fclma kohta \u00f6\u00f6seks marineeruma.<\/p>\n

<\/div>\n

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

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

Liha me k\u00fcpsetame j\u00e4llegi ise-ehitatud tandoori ahjus, mis on seest telliskividega \u00fcmbritsetud, ning mis tagavad liha \u00fchtlase k\u00fcpsemise.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sealiha k\u00fcpsetame enne, kuna tahab rohkem kuuma<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Kanaliha saab j\u00e4relkuumust, et liha j\u00e4\u00e4ks k\u00fcps aga mahlane<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Universaalne marinaad, mis sobib nii kana- kui sealihale. J\u00e4llegi k\u00fcsimus, aga miks mitte poest \u0161a\u0161l\u00f5kki osta? Sest poes m\u00fc\u00fcdavad lihad on tihti l\u00f5igatud masinate poolt t\u00fckkideks, seega leiad karbist \u00fche piraka t\u00fcki ja hunnik pisikesi, raske on tagada \u00fchtlast k\u00fcpsemist. Lisaks on poe lihadele lisatud k\u00f5iki toredaid E-aineid ja maitsetugevdajaid, […]<\/p>\n","protected":false},"author":1,"featured_media":2001,"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":[4,11],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/186"}],"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=186"}],"version-history":[{"count":3,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":2434,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/186\/revisions\/2434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/2001"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}