![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/12\/Seak\u00fclg_blog2.jpg\")
<\/p>\nSeak\u00fclg on populaarne toiduaine paljude maailma rahvaste hulgas alates viilutatud paakonist kuni erinevate Aasia k\u00f6\u00f6gi marineeritud toitudeni. \u00dcks minu melest parimaid viise valmistada seak\u00fclge on terves t\u00fckis r\u00f6stides seda pikalt ahjus. Ideaalse seak\u00fclje valmistamise saladus on selles, et seda peab k\u00fcpsetama kahel temperatuuril, algul ahju maksimaalsel temperatuuril 40 kuni 60 minutit ja seej\u00e4rel 140 kuni 150 kradi C juures umbes 3 tundi. K\u00fcpsetamisel j\u00e4etakse kamaraga pool \u00fclespoole. K\u00f5rgel temperatuuril kamar pruunistub ja muutub kr\u00f5bedaks, mitte sitkeks ning seej\u00e4rel k\u00fcpsetades madalal temperatuuril pikalt muutub liha pehmeks ning maitsvaks. Kuna see toit on suure osa ajast lihtsalt ahjus, siis ei ole selle vlamistamine suurem vaev. Tasub ette v\u00f5tta.<\/p>\n
<\/p>\n
Valmistamisaeg: 4,5 tundi<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Seak\u00fclg on populaarne toiduaine paljude maailma rahvaste hulgas alates viilutatud paakonist kuni erinevate Aasia k\u00f6\u00f6gi marineeritud toitudeni. \u00dcks minu melest parimaid viise valmistada seak\u00fclge on terves t\u00fckis r\u00f6stides seda pikalt ahjus. Ideaalse seak\u00fclje valmistamise saladus on selles, et seda peab k\u00fcpsetama kahel temperatuuril, algul ahju maksimaalsel temperatuuril 40 kuni 60 minutit ja seej\u00e4rel 140 kuni […]<\/p>\n","protected":false},"author":1,"featured_media":1735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[321],"tags":[375,501,356,528,26,459,331,538],"class_list":["post-1732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sealiha","tag-bay-leaf","tag-bell-pepper","tag-porgand","tag-coriander","tag-fenkol","tag-garlic","tag-onion","tag-pork-belly","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\/1732","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=1732"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1732\/revisions"}],"predecessor-version":[{"id":1739,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1732\/revisions\/1739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1735"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: neljale v\u00f5i kuuele<\/span><\/p>\n
\n\u00dcks 1,5 kg t\u00fckk v\u00e4rsket seak\u00fclge
\nMaitsestamiseks musta pipart, koriandrit, loorberit 2-3 lehte, paprika pulbrit, fenkoli seemneid, meresoola
\nLisandi valmistamiseks 5 keskmist porgandit, l\u00f5igatud sobivateks juppideks ja poolitatud, 2 keskmist sibulat l\u00f5igatud sektoriteks, 1 punane paprika viilutataud, 8 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt<\/p>\n
\n1. L\u00f5ika terava noaga kamarasse umbes 1 cm s\u00fcgavused l\u00f5hed
\n2. Sega kokku jahvatatud maitseained ja purusta juurde ka loorber v\u00f5i jahvata seemned k\u00f5ik koos peeneks. Lisa meresool ning m\u00e4\u00e4ri maitseaineseguga liha igast k\u00fcljest. Proovi nii m\u00e4\u00e4rida, et maitseainet satuks ka kamaral\u00f5hedesse
\n3. Aseta liha ahjuvormi kamar \u00fclespoole ja pruunista maksimaalsel temperatuuril ahjus 40-60 minutit kuni kamar on pruun ja kr\u00f5be
\n4. T\u00f5sta liha ahjuvormist \u00e4ra, vala \u00e4ra enamus lihast v\u00e4lja sulanud rasvast. Kasuta seda nt kapsaste valmistamisel.
\n5. L\u00f5ika valmis sobivad aedviljat\u00fckid, vala ahjuvormi, maitsesta kergelt soolaga ning aseta aedviljale peale lihat\u00fckk
\n6. K\u00fcpseta 140 kraadi juures 3 tundi. Selle ajaga on liha imeliselt pruun, pehme ning kamar on s\u00e4ilitanud oma kr\u00f5beduse.
\n7. Serveeri liha all k\u00fcpsenud aedviljade ning toorsalati v\u00f5i idudega
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/12\/Seak\u00fclg_blog1.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"