{"id":2805,"date":"2023-11-22T19:05:34","date_gmt":"2023-11-22T19:05:34","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=2805"},"modified":"2023-11-22T19:05:35","modified_gmt":"2023-11-22T19:05:35","slug":"ounamahlas-hautatud-hapukasas","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=2805","title":{"rendered":"\u00d5unamahlas hautatud hapukasas"},"content":{"rendered":"\n<p>Pluss on nende kapsaste juures see, et teen neid absoluutselt ilma igasuguse rasvaineta, kuna kui s\u00fc\u00fca koos seaprae v\u00f5i verivorstiga, siis seda rasva on loomses toidus niikuinii piisavalt. Egas rasva \u00fclearu ei pea ka sisse s\u00f6\u00f6ma, happeline-mitte rasvane kapsas on t\u00e4pselt suurep\u00e4rane lisand. Tegin teda rohke porgandi ja koduse \u00f5unamahlaga, kogu maitsestus oli vaid umbes 2 spl suhkrut (eks oleneb palju hapukapsa maitsestusest ja hapukusest, ning kas eelistatakse porgandit panna v\u00f5i mitte ja kui magus on \u00f5unamahl).<\/p>\n\n\n\n<p><strong>Vaja on:<br>u 900g-1kg hapukapsast<br>u 2 suuurt porgandit<br>u 300 ml kodust \u00f5unamahla<br>u 2 spl suhkurt<\/strong><\/p>\n\n\n\n<p>Super lihtne on teda teha, kuid kiiresti neid ei saa. Minu kogemus n\u00e4itab, et 2 h ahjus on minimaalne, kauem v\u00f5ib ta alati olla, seda m\u00f5nusamaks ta l\u00e4heb.<\/p>\n\n\n\n<p>K\u00f5igepealt ahi 160 kraadi juurde soojenema, j\u00e4rgmisena riivida porgand (peene riiviga), siis panna nad ahjupotti\/kuumakindlasse n\u00f5usse, kindlasti valida miski pott millel on kaas. <br>Porgandile, kapsale peale valada \u00f5unamahl ja ahju ta l\u00e4hebki. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-1024x683.jpg\" alt=\"\" class=\"wp-image-2807\" srcset=\"https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-1024x683.jpg 1024w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-300x200.jpg 300w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-768x512.jpg 768w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-1536x1024.jpg 1536w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-2048x1365.jpg 2048w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-750x500.jpg 750w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-360x240.jpg 360w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5771-1500x1000.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Hapukapsas, riivitud porgand, \u00f5unamahl &#8211; valmis minema ahju 160 kraadi juurde<\/figcaption><\/figure>\n\n\n\n<p>LOOMULIKULT k\u00f5ik need inimesed kellel on ahjuk\u00fcte, saavad seda teha siis, kui ahi juba k\u00f6etud ja s\u00f6ed h\u00f5\u00f5gumas, aga siis neid kraade ei oska keegi \u00f6elda. Tasuks panna rohkem vedelikku ja tihedamalt kontrollida. Aga hea viis s\u00e4\u00e4sta elektrit ja kasutada \u00e4ra olemasolev ressurss. <\/p>\n\n\n\n<p>Aga elektriahjus oli ta mul kokku esimene kord 5 h ja teine katsetus 2 h, m\u00f5lemad korrad olid kapsad v\u00e4ga maitsvad, tekstuuri erinevus oli lihtsalt. T\u00e4pselt tehke nii kuidas endal aega on. Kui kapsad mul 5 h ahjus olid, mahtus ka ahjuliha mul ahju, nii et korraga nad seal podisesid r\u00f5\u00f5msalt. <\/p>\n\n\n\n<p>Kui ma ta ahjust v\u00e4lja v\u00f5tsin peale 2 h, siis lisasin suhkru, segasin l\u00e4bi ja valmis ta oligi. (Suhkru lisasin seep\u00e4rast viimasena, et teada saada t\u00e4pne maitse, palju porgand ja \u00f5unamahl seda magusust andsid). <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-1024x683.jpg\" alt=\"\" class=\"wp-image-2808\" srcset=\"https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-1024x683.jpg 1024w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-300x200.jpg 300w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-768x512.jpg 768w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-1536x1024.jpg 1536w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-2048x1365.jpg 2048w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-750x500.jpg 750w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-360x240.jpg 360w, https:\/\/maaneiu.ee\/wp-content\/uploads\/2023\/11\/IMG_5773-1500x1000.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">2 h olnud ahjus ja valmis olema tore lisand ahjupraele v\u00f5i verivorstile<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pluss on nende kapsaste juures see, et teen neid absoluutselt ilma igasuguse rasvaineta, kuna kui s\u00fc\u00fca koos seaprae v\u00f5i verivorstiga, siis seda rasva on loomses toidus niikuinii piisavalt. Egas rasva \u00fclearu ei pea ka sisse s\u00f6\u00f6ma, happeline-mitte rasvane kapsas on t\u00e4pselt suurep\u00e4rane lisand. Tegin teda rohke porgandi ja koduse \u00f5unamahlaga, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2806,"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":[2,8,49],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/2805"}],"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=2805"}],"version-history":[{"count":1,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/2805\/revisions"}],"predecessor-version":[{"id":2809,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/2805\/revisions\/2809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/2806"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}