{"id":62,"date":"2018-10-20T08:37:00","date_gmt":"2018-10-20T08:37:00","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=62"},"modified":"2020-12-02T10:07:53","modified_gmt":"2020-12-02T10:07:53","slug":"sibulamoos","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=62","title":{"rendered":"Sibulamoos"},"content":{"rendered":"<p>Tagasihoidlikust sibulast on v\u00f5imalik teha eriti h\u00f5rk ja maitserohke sibulamoos. Kiiresti valmiv ta ei ole, v\u00f5lu peitubki pikas podisemises. Kasutasin portveini, mis on magus, kes kasutab kuivemat sorti veini, tuleks kindlasti ise oma suhkrukogused timmida. Lisasin ka heldelt t\u00fc\u00fcmiani (minu lemmik \u00fcrt) ja pruuni suhkrut, mis pikalt k\u00fcpsedes muutub karamelliseks ja m\u00f5nusaks. <b>Meie pere lemmikuks v\u00f5ileivaks see aasta on <a href=\"https:\/\/maaneiu.ee\/?p=164\">p\u00f5dramaksa pasteedi<\/a> ja sibulamoosiga ciabatta.<\/b><br \/>\nKaanega karbis v\u00f5i purgis seisab k\u00fclmkapis n\u00e4dal v\u00f5i kaks.<br \/>\nNii, et kes kasvatavad ise sibulaid ja m\u00f5ni on plekiline v\u00f5i hakkab k\u00e4est minema, siis on hea viis \u00e4ra kasutada.<\/p>\n<p><b><u>Vaja on:<\/u><\/b><br \/>\n<b>2 spl v\u00f5id<\/b><br \/>\n<b>0,5 kg puhastatud sibulaid <\/b>(\u00fcksk\u00f5ik mis v\u00e4rvi)<br \/>\n<b>2 dl portveini<\/b><br \/>\n<b>50 g pruuni suhkrut<\/b><br \/>\n<b>1 spl v\u00e4rsket t\u00fc\u00fcmiani<\/b><br \/>\n<b>4-5 spl valgeveini \u00e4\u00e4dikat<\/b><br \/>\n<b>0,5 tl soola<\/b><br \/>\n<b>0,5 tl pipart<\/b><\/p>\n<p>Kasutasin moosi tegemiseks paks p\u00f5hjaga potti, sest seal on mugavam teda teha kui pannil.<br \/>\n<a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"https:\/\/3.bp.blogspot.com\/-8yO2FjFq_Jc\/W8ro3oFIYNI\/AAAAAAAACIE\/9Lmo4lI4Xt0VJ6i4xfVJRV6aiBmZedPCQCLcBGAs\/s1600\/IMG_1170.JPG\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/3.bp.blogspot.com\/-8yO2FjFq_Jc\/W8ro3oFIYNI\/AAAAAAAACIE\/9Lmo4lI4Xt0VJ6i4xfVJRV6aiBmZedPCQCLcBGAs\/s200\/IMG_1170.JPG\" width=\"200\" height=\"133\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" \/><\/a>K\u00f5igepealt koorisin \u00e4ra ja l\u00f5ikusin sibulad poolkuudeks.<\/p>\n<table style=\"float: right; margin-left: 1em; text-align: right;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/4.bp.blogspot.com\/-8FrcZYDPMfQ\/W8ro7IiRSrI\/AAAAAAAACII\/nqkAiD1Tc_MtndTBg_-lEgvLOrPCRiDsQCLcBGAs\/s1600\/IMG_1175.JPG\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/4.bp.blogspot.com\/-8FrcZYDPMfQ\/W8ro7IiRSrI\/AAAAAAAACII\/nqkAiD1Tc_MtndTBg_-lEgvLOrPCRiDsQCLcBGAs\/s320\/IMG_1175.JPG\" width=\"320\" height=\"213\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">K\u00f5ik komponendid potis, vaja vaid podiseda<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Siis kuumutasin v\u00f5i potip\u00f5hjas ja lisasin sibulad, k\u00fcpsetasin neid keskmisel kuumusel umbes 8-10 minutit, vahepeal muidugi segades. Kuumus hakkas sibulaid juba n\u00e4rtsitama ja klaasjaks muutma. Siis lisasin juurde veini, suhkru, t\u00fc\u00fcmiani, \u00e4\u00e4dika, soola ja pipra ning j\u00e4tsin madalal temperatuuril podisema (ilma kaaneta), aeg ajalt ka segasin. Valmis on ta siis kui on muutunud siirupiseks, sinna l\u00e4heb aega umbes 1h. L\u00f5pusirgel saab juurde lisada ka veel maitseaineid (sool, pipar, suhkur, \u00e4\u00e4dikas), juhul kui tundub et ei ole veel maitsed paigas.<br \/>\nSiis jahtuma ja k\u00fclmikusse.<br \/>\nParimad maitseomadused on tal toatemperatuuril, nii et kui l\u00e4heb s\u00f6\u00f6miseks siis n\u00f5ks enne v\u00e4lja t\u00f5sta k\u00fclmikust.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tagasihoidlikust sibulast on v\u00f5imalik teha eriti h\u00f5rk ja maitserohke sibulamoos. Kiiresti valmiv ta ei ole, v\u00f5lu peitubki pikas podisemises. Kasutasin portveini, mis on magus, kes kasutab kuivemat sorti veini, tuleks kindlasti ise oma suhkrukogused timmida. Lisasin ka heldelt t\u00fc\u00fcmiani (minu lemmik \u00fcrt) ja pruuni suhkrut, mis pikalt k\u00fcpsedes muutub karamelliseks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2168,"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":[8,49],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/62"}],"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=62"}],"version-history":[{"count":2,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions"}],"predecessor-version":[{"id":2170,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions\/2170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/2168"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}