{"id":1627,"date":"2020-10-04T14:47:44","date_gmt":"2020-10-04T11:47:44","guid":{"rendered":"http:\/\/andrestover.com\/?p=1627"},"modified":"2022-11-01T20:48:13","modified_gmt":"2022-11-01T18:48:13","slug":"breaded-liver","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/breaded-liver\/","title":{"rendered":"Maksakarbonaad"},"content":{"rendered":"<p>Retsept, mille p\u00e4ritolu on tundmatu, aga mis tundub olevat siin-seal levinud eri maailma osades. Seda valmiastatakse sea, veise, lamba v\u00f5i ka kanamaksast. Oluline on see, et t\u00fckkideks l\u00f5igatud maksa tambitakse kergelt, maitsestatakse ning paneeritakse jahu ning munaga ja praetakse kiiresti m\u00f5lemalt k\u00fcljelt v\u00f5rdlemisi k\u00f5rge temperatuuriga. Oluline on mitte praadida kaua, mis muudab maksa j\u00e4igaks ja toit ei ole seet\u00f5ttu maitsev.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1630\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog1.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog1.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog1-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 30 minutit<\/span><br \/>\n<span style=\"color: #ff0000;\">Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\">Kogus: neljale<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br \/>\n500 g toorest maksa<br \/>\nMeresoola ja musta pipart maitsestamiseks<br \/>\nV\u00f5ib kasutada ka muid \u00fcrte ja \u00fcrdisegusid<br \/>\nJahu ja muna paneerimiseks<br \/>\nToidu\u00f5li praadimiseks<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br \/>\n1. L\u00f5ika maks 1 cm paksusteks viiludeks ja tambi l\u00e4bi toidukile pehmeks. Tampimine muudab maksa \u00f5rnaks ja maitsvaks, maitsesta.<br \/>\n2. Vala taldrikule jahu ja klopi kaussi lahti kaks muna. Aja pannil \u00f5li kuumaks.<br \/>\n3. Paneeri maksat\u00fckke jahus ja munas ning prae tugevamal kuumusel m\u00f5lemilt k\u00fcljelt kuni kuldpruun (umbes 2 min kummagilt k\u00fcljelt)<br \/>\n4. Serveeri kartulite, riisi v\u00f5i salatiga.<br \/>\nValmis!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1632\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog2.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog2.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2020\/10\/Maksakarbonaad_blog2-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-1627\" data-postid=\"1627\" class=\"themify_builder_content themify_builder_content-1627 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Retsept, mille p\u00e4ritolu on tundmatu, aga mis tundub olevat siin-seal levinud eri maailma osades. Seda valmiastatakse sea, veise, lamba v\u00f5i ka kanamaksast. Oluline on see, et t\u00fckkideks l\u00f5igatud maksa tambitakse kergelt, maitsestatakse ning paneeritakse jahu ning munaga ja praetakse kiiresti m\u00f5lemalt k\u00fcljelt v\u00f5rdlemisi k\u00f5rge temperatuuriga. Oluline on mitte praadida kaua, mis muudab maksa j\u00e4igaks ja [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[580,42],"class_list":["post-1627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-beef-liver","tag-kana","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\/1627","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=1627"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1627\/revisions"}],"predecessor-version":[{"id":1634,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1627\/revisions\/1634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1631"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}