{"id":2576,"date":"2022-02-24T13:16:21","date_gmt":"2022-02-24T11:16:21","guid":{"rendered":"http:\/\/andrestover.com\/?p=2576"},"modified":"2022-02-24T19:09:04","modified_gmt":"2022-02-24T17:09:04","slug":"aspic-or-meat-jelly","status":"publish","type":"post","link":"http:\/\/andrestover.com\/ee\/aspic-or-meat-jelly\/","title":{"rendered":"S\u00fclt"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">S\u00fclt on kas lihast v\u00f5i kalast valmistatud toit, kus leem on tarretatud kas \u017eelatiini abil v\u00f5i kontidest ja siekudedest v\u00e4lja keenud kollageeni abil. S\u00fclti on mainitud retseptiraamatutes alates varasest keskajast.<br>Sealihas\u00fclt on klassikaline Eesti rahvusroog. Alates 2018 aastast kirjutati s\u00fclt Eesti vaimse kultuurip\u00e4randi nimistusse. Eestlaste toidulaual on s\u00fclt olnud v\u00e4ga olulisel kohal erinevatel suurtel t\u00e4htp\u00e4evadel.<br>Meie peres valmistati s\u00fclti kindlasti j\u00f5uluks. Retsept, mida siin k\u00e4sitlen on p\u00e4rit minu vanaemalt ja emalt. Ema valmistab sedasi s\u00fclti kuni praeguse ajani. Minu t\u00f6\u00f6 on olnud siiani liha s\u00fcldi tegemise puhul l\u00f5ikumine, seda on mulle usaldatud.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-2598\" srcset=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog1-1024x681.jpg 1024w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog1-300x200.jpg 300w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog1-768x511.jpg 768w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistamisaeg: 4-5 tundi pluss \u00fcle\u00f6\u00f6 s\u00fcldi tardumine<br>Tase: keskmine<br>Kogus: 5-6L s\u00fclti<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koostisosad:<br>2-3 seajalga<br>1-2 seakooti<br>Pool kana v\u00f5i 4 kanakoiba<br>Umbes 500g sea kintsuliha<br>4-5L vett<br>2 suuremat sibulat, koor eemaldatud kuni viimase kihini<br>3-4 loorberilehte<br>10 musta pipra tera<br>soola maitsestamiseks<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-2597\" srcset=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog2-1024x681.jpg 1024w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog2-300x200.jpg 300w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog2-768x511.jpg 768w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistamine:<br>1. Leota liha par tundi k\u00fclmas vees ja puhasta koodid ja seajalad.<br>2. Aseta lihat\u00fckid suurde keedupotti, vala veega \u00fcle nii, et liha on \u00fcleni veega kaetud. Aja keema. Eemalda keema minemisel pinnale tekkiv vaht vahukulbiga<br>3. Koori sibulad nii, et viimane koorekiht j\u00e4\u00e4ks alles. Liiga palju sibulakoort teeb s\u00fcldileeme pruuniks. Lisa sibulad s\u00fcldile, lisa loorberilehed ja musta pipra terad. Maitsesta soolaga ning j\u00e4ta v\u00e4ga madalal kuumusel podisema umbes 4 tunniks.<br>4. Kui s\u00fclt on keenud ja liha on nii pehme, et kukub kontide k\u00fcljest lahti, siis lase s\u00fcldil natuke jahtuda, t\u00f5sta ettevaatlikult liha suurele liuale ja l\u00f5igu soovitud suurusega t\u00fckkideks. Meie oleme s\u00fclti sedasi teinud, et liha kamara oleme l\u00f5iganud s\u00fcldi sisse, aga selle all oleva rasva oleme eelmaldanud ja kasutanud n\u00e4iteks j\u00f5ulukapsaste valmistamiseks.<br>5. Kui liha on l\u00f5igatud, siis tuleb s\u00fcldileem ettevaatlikult l\u00e4bi tiheda s\u00f5ela valada sedasi, et leeme p\u00f5hjas olev sogane osa kaasa ei tule.<br>6. Vala liha kurnatud leeme sisse tagasi ja lase korraks keema t\u00f5usta ja jaga kaussidesse.<br>Valmis!!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-2596\" srcset=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog3-1024x681.jpg 1024w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog3-300x200.jpg 300w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog3-768x511.jpg 768w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/02\/Sult_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-2576\" data-postid=\"2576\" class=\"themify_builder_content themify_builder_content-2576 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>S\u00fclt on kas lihast v\u00f5i kalast valmistatud toit, kus leem on tarretatud kas \u017eelatiini abil v\u00f5i kontidest ja siekudedest v\u00e4lja keenud kollageeni abil. S\u00fclti on mainitud retseptiraamatutes alates varasest keskajast.Sealihas\u00fclt on klassikaline Eesti rahvusroog. Alates 2018 aastast kirjutati s\u00fclt Eesti vaimse kultuurip\u00e4randi nimistusse. Eestlaste toidulaual on s\u00fclt olnud v\u00e4ga olulisel kohal erinevatel suurtel t\u00e4htp\u00e4evadel.Meie peres [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2595,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[42,473,652,654,653],"class_list":["post-2576","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-kana","tag-estonia","tag-pork-legs","tag-pork-meat","tag-pork-shank","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=2576"}],"version-history":[{"count":90,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2576\/revisions"}],"predecessor-version":[{"id":2674,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2576\/revisions\/2674"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2595"}],"wp:attachment":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2576"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}