{"id":10091,"date":"2024-09-14T17:39:05","date_gmt":"2024-09-14T14:39:05","guid":{"rendered":"https:\/\/andrestover.com\/?p=10091"},"modified":"2024-09-14T17:39:06","modified_gmt":"2024-09-14T14:39:06","slug":"texas-chili","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/texas-chili\/","title":{"rendered":"Texase t\u0161illi"},"content":{"rendered":"\n

Texase t\u0161illi on huvitav roog selle poolest, et selle valmistamiseks ei kasutata ube, paprikat ega ka timateid. Seda valmistatakse kas veise hakklihast v\u00f5i hea kvaliteediga veiselihast, mida hautatakse pikka aega madalal kuumusel. Maitse annavad sibul, k\u00fc\u00fcslauk ning erinevad kuivatatud t\u0161illid.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: 30 minutit ettevalmistus, 4-5 tundi hautamine
Tase: Lihtne
Kogus: Neljale kuni kuuele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
1,5 kg veise v\u00e4lisfileed v\u00f5i hea kvaliteediga veisehakkliha
1 suur sibul hakitult
5-6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult
2 Pasilla kuivatatud t\u0161illit
2 Ancho kuivatatud t\u0161illit
2 Arbol kuivatatud t\u0161illit
1 tl teravat t\u0161illipulbrit
2 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
750 ml veisepuljongit
4 spl toidu\u00f5li pruunistamiseks
V\u00e4rsket oreganot serveerimiseks.
1 v\u00e4rske laim mahla toidu peale pigistamiseks<\/p>\n\n\n\n

Toitu sobib s\u00fc\u00fca tortilladega, maisikr\u00f5psudega, guacamolega, sellest v\u00f5ib valmistada burritosid v\u00f5i kasutada enchiladade valmistamiseks.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Puhasta kuivatatud t\u0161illid seemnetest ning leota 30 minutit v\u00e4heses vees. Purusta hoolikalt toidupurustajas koos leotsuveega. Purustada tuleb 3-4 minutit, et t\u0161illipasta oleks \u00fchtlane.<\/li>\n\n\n\n
  2. L\u00f5ika liha umbes 1-2 cm suurusteks t\u00fckkideks ning pruunista paksup\u00f5hjalises haudepotis kuni liha on kenasti kuldpruun. Pruunista osade kaupa, et liha ei eritaks liiga palju vedelikku ning ei muutuka kuivaks.<\/li>\n\n\n\n
  3. T\u00f5sta liha k\u00f5rvale ning pruunista umbes 2 minuti jooksul samas potis sibulat ja k\u00fc\u00fcslauku. Jahvata v\u00fcrtsk\u00f6\u00f6mned peeneks ja lisa sibula ja k\u00fc\u00fcslaugu hulka. Maitsesta meresoola, jahvatatud t\u0161illipulbri ja musta pipraga. Maitsestamiseks kulub umbes 0,25 tl meresoola ja sama palju musta pipart.<\/li>\n\n\n\n
  4. Vala liha sibula ja k\u00fc\u00fcslaugu hulka, lisa t\u0161illipasta ning veisepuljong. Sega toit l\u00e4bi ja aseta praeaju 140 kraadi C juurde kaane alla hauduma.
    Toit v\u00f5iks haududa rahulikult 4-5 tundi. Kui toit on valmis, siis sega see ettevaatlikult l\u00e4bi, liha on v\u00e4ga pehme ja kipub lagunema.
    Serveeri koos v\u00e4rske laimi ning koriandriga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Texase t\u0161illi on huvitav roog selle poolest, et selle valmistamiseks ei kasutata ube, paprikat ega ka timateid. Seda valmistatakse kas veise hakklihast v\u00f5i hea kvaliteediga veiselihast, mida hautatakse pikka aega madalal kuumusel. Maitse annavad sibul, k\u00fc\u00fcslauk ning erinevad kuivatatud t\u0161illid. Valmistamise aeg: 30 minutit ettevalmistus, 4-5 tundi hautamineTase: LihtneKogus: Neljale kuni kuuele Koostisosad:1,5 kg veise […]<\/p>\n","protected":false},"author":1,"featured_media":10094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,459,331,520,440],"class_list":["post-10091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-garlic","tag-onion","tag-usa","tag-chili","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":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10091"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10091\/revisions"}],"predecessor-version":[{"id":10119,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10091\/revisions\/10119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10094"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}