![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2019\/12\/Kanatiivad_blog4.jpg\")
<\/p>\nSee retsept on minu poolt v\u00e4ljat\u00f6\u00f6tatud umbes 25 aastat tagasi selliseks toiduks, mis oleks maitsev, odav ja mida saaks \u00fchiselamus lihtsalt valmistada. Selle toidu erinevaid variatsioone leiab k\u00f5ikjalt. Seda on valmistatud erinevate maitsestustega, erinevate valmistamisviisidega. K\u00f5ige tavalisem on frititud v\u00f5i ahjus tehtud kanatiivad. Minu retsept on eriline just selle poolest, et see ei vaja ei praeahju ega frit\u00fc\u00fcre, seda ei valmistata ohtras \u00f5lis \u2013 tegelikkuses ei ole \u00fcldse \u00f5li vaja, et seda toitu valmistada. See toit on aastaid olnud mu laste ja tuttavate lemmik. Varuge salvr\u00e4tikuid, et kleepuvaid n\u00e4ppe p\u00fchkida ja nautige friikartulite, v\u00e4rske salatiga v\u00f5i s\u00f6\u00f6ge lihtsalt niisama. Otsustasin seda retsepti l\u00f5puks jagada. Valmistage seda mingi toreda koosolemise puhul \u2013 minumeelest v\u00e4\u00e4rib vaeva.<\/p>\n
<\/p>\n
Valmistamisaeg: umbes 30-40 min<\/span> Koostisosad:<\/span> Valmistamine:<\/span> See retsept on minu poolt v\u00e4ljat\u00f6\u00f6tatud umbes 25 aastat tagasi selliseks toiduks, mis oleks maitsev, odav ja mida saaks \u00fchiselamus lihtsalt valmistada. Selle toidu erinevaid variatsioone leiab k\u00f5ikjalt. Seda on valmistatud erinevate maitsestustega, erinevate valmistamisviisidega. K\u00f5ige tavalisem on frititud v\u00f5i ahjus tehtud kanatiivad. Minu retsept on eriline just selle poolest, et see ei vaja ei […]<\/p>\n","protected":false},"author":1,"featured_media":1240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,76],"tags":[42,440,462],"class_list":["post-1236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-korvalroad","tag-kana","tag-chili","tag-honey","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\/1236","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=1236"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1236\/revisions"}],"predecessor-version":[{"id":1412,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1236\/revisions\/1412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1240"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: neljale kuni kaheksale<\/span><\/p>\n
\n1 kui 1,5 kg kanatiibu
\n4 spl mett
\n0,25 tl teravat t\u0161illipulbrit
\n4 spl tomatipastat
\nSoola ja musta pipart maitsestamiseks<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2019\/12\/Kanatiivad_blog2.jpg\")
<\/p>\n
\n1. L\u00f5ika kanatiivad liigeste kohalt t\u00fckkideks v\u00f5i valmista neid nii nagu need on
\n2. Kuumuta paksu p\u00f5hjaga pannil mesi, lisa t\u0161illi ja kanatiivad
\n3. Pruunista keskmisest k\u00f5rgemal kuumusel kanatiibu mees, lisa tomatipasta
\n4. Alanda temperatuur madalaks ja iga paari minuti j\u00e4rel segades hauta tekkinud segus kanatiibu.
\n5. J\u00e4tka segades kanatiibade hautamist umbes 25-30 min jooksul. Selle ajaga vedelik aurustub, segu muutub paksuks ja kleepub tiibade k\u00fclge.
\n6. Kui vedelik on praktiliselt aurunud ja kanatiivad pehmed, siis t\u00f5sta temperatuuri paariks minutiks, pidevalt segades nii, et kanatiivad k\u00f5rbema ei l\u00e4he. Need peavad j\u00e4\u00e4ma kastmega korralikult kaetud, punakaspruunid ja kleepuvad.
\n7. Serveeri salati v\u00f5i friikartulitega.
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2019\/12\/Kanatiivad_blog3.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"