{"id":52,"date":"2019-01-17T11:37:00","date_gmt":"2019-01-17T11:37:00","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=52"},"modified":"2020-11-09T20:16:25","modified_gmt":"2020-11-09T20:16:25","slug":"kapsa-hakklihahautis","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=52","title":{"rendered":"Kapsa-hakklihahautis"},"content":{"rendered":"

V\u00e4ga hea kodune ja odav argieine. Oluline on hakklihatoitude juures hakkliha kvaliteet, mina ostan alati t\u00fcki liha ja ajan ise l\u00e4bi hakklihamasina. Valge peakapsas on talvel v\u00e4ga hea eestimaine k\u00f6\u00f6givili mida v\u00f5ibki igalepoole nii toorelt kui k\u00fcpsetatult lisada. Kapsa-hakklihahautis on hea n\u00e4ide kuidas tagasihoidlikest toorainetest saab v\u00e4ga hea ja toitva roa. Lisanditeks v\u00f5ib teha mida iganes, kuid k\u00f5ige klassikalisem on vist keedetud kartul. Meil s\u00f6\u00f6di hautist \u00fcksi ja v\u00f5eti k\u00f5rvale ampsamiseks leiba, kuidas kellelegi :).<\/p>\n

Meie perele ei meeldi v\u00e4ga vesine hautis, kus taldrik ujub, seega kasutades talvist kapsast ei lisanud ma juurde vett, vaid piisas sellest vedelikust mis kapsas ise lahti lasi.<\/p>\n

Vaja on:<\/u><\/b>
\n2 sibulat<\/b>
\n1 spl v\u00f5id<\/b>
\nu kolmveerand keskmist talvist peakapsast<\/b>
\nu 600 g hakkliha<\/b>
\nsool;pipar<\/b>
\n2 spl ket\u0161upit <\/b>(valikuline)<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Kapsas, hakkliha, sibul<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

K\u00f5igepealt lasen ma liha l\u00e4bi hakklihamasina. Siis koorin ja t\u00fckeldan sibula poolkuudeks. Panen poti tulele ja lisan v\u00f5i, k\u00f5va kuumust ei pane, selline keskmine. Esimesena praen sibulad, kuldseks ja h\u00f5rguks, v\u00f5i sees keskmisel kuumusel k\u00fcpsevad nad eriti heaks (kes sibulat ei s\u00f6\u00f6, garanteerin, et nad ei saa arugi, et see hautise sees on, ta sulab nagu hautisega kokku).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Praetud sibulale ja hakklihale lisatud
\nt\u00fckeldatud kapsas<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Siis kui sibul on m\u00f5nus, lisan potip\u00f5hja hakkliha ja praen ta l\u00e4bi, et tooreid t\u00fckke enam poleks. Niikaua kuni liha praeb, hakkan ma kapsast l\u00f5ikuma, j\u00e4tsin suhteliselt suured ja kohmakad t\u00fckid, sest siis ei kao kapsa tekstuur \u00e4ra, kes eelistab peenemat l\u00f5ikust, lasku aga noal k\u00e4ia.
\nKui toorest liha enam potis ei ole, lisan kapsa ja \u00fche hea s\u00f5rmeotsat\u00e4ie j\u00e4mesoola.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Peaaegu valmis hautise viimane mait-
\nsestamine<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Siis panen kaane peale ja j\u00e4tan ta podisema, niikaua kuni kapsas on l\u00e4bik\u00fcpsenud, ajaliselt ei oska \u00f6eldagi kaua aega v\u00f5ttis.
\nKui hautise tekstuur on meelep\u00e4rane, teen viimase maitsestuskontrolli, lisan veel soola;pipart ja ka ket\u0161upit, mis annab pisut seda hapukat maitset ja muidu igavale kapsale, pisut ilusama v\u00e4rvi.
\nJa kui olen maitsetega rahul, asun r\u00f5\u00f5msalt nosima.<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00e4ga hea kodune ja odav argieine. Oluline on hakklihatoitude juures hakkliha kvaliteet, mina ostan alati t\u00fcki liha ja ajan ise l\u00e4bi hakklihamasina. Valge peakapsas on talvel v\u00e4ga hea eestimaine k\u00f6\u00f6givili mida v\u00f5ibki igalepoole nii toorelt kui k\u00fcpsetatult lisada. Kapsa-hakklihahautis on hea n\u00e4ide kuidas tagasihoidlikest toorainetest saab v\u00e4ga hea ja toitva […]<\/p>\n","protected":false},"author":1,"featured_media":2015,"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":[2,11],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/52"}],"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=52"}],"version-history":[{"count":1,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/52\/revisions"}],"predecessor-version":[{"id":2016,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/52\/revisions\/2016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/2015"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=52"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=52"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=52"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}