{"id":5351,"date":"2020-01-03T14:38:13","date_gmt":"2020-01-03T11:38:13","guid":{"rendered":"http:\/\/vvine.ru\/ka-pareizi-dzert-baltvinu\/"},"modified":"2020-01-03T14:38:13","modified_gmt":"2020-01-03T11:38:13","slug":"ka-pareizi-dzert-baltvinu","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lv\/ka-pareizi-dzert-baltvinu\/","title":{"rendered":"K\u0101 pareizi dzert baltv\u012bnu?"},"content":{"rendered":"

<\/p>\n

T\u0101 nu ir san\u0101cis, ka Kazahst\u0101n\u0101 baltv\u012bns maz\u0101k popul\u0101rs, aiz palmu sarkanu. Ne glu\u017ei peln\u012bti baltais v\u012bns palika \u0113n\u0101, jo pareizi pagatavots dz\u0113riens ir slim un sp\u012bd\u012bgs gar\u0161u un c\u0113lo zeltainu nokr\u0101su. To var izmantot ne tikai k\u0101 dz\u0113riens, bet ar\u012b svar\u012bga sast\u0101vda\u013ca gatavojot m\u0113rces, ga\u013cas un desertu. Bet \u0161odien runa ies nevis par kulin\u0101riju, bet ar\u012b par to, k\u0101 pareizi dzert un ar ko to kombin\u0113t baltv\u012bns.<\/p>\n

Pareizas \u0113\u0161anas vaina ir nepiecie\u0161ams pareiz\u0101 gl\u0101ze, lai ar\u012b ne krist\u0101la. Galvenais noteikums – gl\u0101ze j\u0101b\u016bt p\u0101rredzamiem un smalks. Lab\u0101kais risin\u0101jums b\u016bs v\u012bna gl\u0101zes ar augstu k\u0101ji\u0146u formas tulpe. \u0160\u0101dos traukos ilg\u0101k saglab\u0101jas arom\u0101ts, un j\u016bs sild\u012bt to ar savu roku. Jo optim\u0101lu temperat\u016bru, lai v\u012bni ir 10-12 gr\u0101di. Elites v\u012bnu +10-14 gr\u0101di. Tikai tad, ja gl\u0101z\u0113 paliek vieta gaisam, v\u012bns atkl\u0101j savu arom\u0101tu. Ja j\u016bsu gl\u0101ze ir mazs, tad aizpild\u012bt t\u0101 ir tikai viena tre\u0161da\u013ca, bet, ja ir pla\u0161a un augsta – par ceturto da\u013cu.<\/p>\n

Pareizi piemekl\u0113tas uzkodas pal\u012bdz\u0113s piln\u012bb\u0101 realiz\u0113t dz\u0113riena gar\u0161u un sniegs patiesu baudu. Jo ne visi produkti to veicina. Galvenais, un, iesp\u0113jams, vien\u012bgais krit\u0113rijs b\u016bs \u2013 “ne p\u0101r\u0101k t\u0101lu”, un \u0161eit ir v\u0113r\u0101 ne tikai daudzums, lai gan pas\u0101kums ir svar\u012bgi. Pie ekskluz\u012bv\u0101 vai \u043a\u043e\u043b\u043b\u0435\u043a\u0446\u0438\u043e\u043d\u043d\u043e\u043c\u0443 vainu vajadz\u0113tu pasniegt vienk\u0101r\u0161us \u0113dienus, lai izbaud\u012bt katru noti gar\u0161as, un, l\u016bk, neparastu un pies\u0101tin\u0101ts uzkod\u0101m der\u0113s maz\u0101k slaveni v\u012bna. Katrs v\u012bna \u0161\u0137irne ir sava unik\u0101la recepte, t\u0101d\u0113\u013c prec\u012bzs saraksts uzkodas uz\u0146emt ir \u013coti gr\u016bti. Bet ir produkti, kas nav tie\u0161i saboj\u0101s gar\u0161u c\u0113l\u0101 dz\u0113riena: balta maize, siers un aug\u013ci (persiki, bumbieri, \u0101bols). Produktiem-tabu attiecas rieksti un jebkurus \u0113dienus, kas satur eti\u0137i. Balto sauso v\u012bnu lielisks papildin\u0101jums b\u016bs j\u016bras veltes (garneles, m\u012bdijas un austeres), \u0113dieni no ga\u013cas vai liesas zivis. Saboj\u0101t iespaidus par gar\u0161u var p\u0101r\u0101k treknas zivis, citrusaug\u013ci, asas gar\u0161vielas un pat m\u012b\u013c\u0101k\u0101 \u0161okol\u0101de.<\/p>\n","protected":false},"excerpt":{"rendered":"

T\u0101 nu ir san\u0101cis, ka Kazahst\u0101n\u0101 baltv\u012bns maz\u0101k popul\u0101rs, aiz palmu sarkanu. Ne glu\u017ei peln\u012bti baltais v\u012bns palika \u0113n\u0101, jo pareizi pagatavots dz\u0113riens ir slim un sp\u012bd\u012bgs gar\u0161u un c\u0113lo zeltainu nokr\u0101su. To var izmantot ne tikai k\u0101 dz\u0113riens, bet ar\u012b svar\u012bga sast\u0101vda\u013ca gatavojot m\u0113rces, ga\u013cas un desertu. Bet \u0161odien runa ies nevis par kulin\u0101riju,<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":3899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-5351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saistita-informacija","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts\/5351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/comments?post=5351"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts\/5351\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/media?parent=5351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/categories?post=5351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/tags?post=5351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}