{"id":412,"date":"2018-03-22T21:18:28","date_gmt":"2018-03-22T19:18:28","guid":{"rendered":"http:\/\/andrestover.com\/?p=412"},"modified":"2022-10-02T19:59:13","modified_gmt":"2022-10-02T16:59:13","slug":"kalmaarirongad","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kalmaarirongad\/","title":{"rendered":"Kalmaarir\u00f5ngad"},"content":{"rendered":"<p>Kiirtoit, mille p\u00e4ritolu on vahemeremaadelt, Hispaaniast, Itaaliast, T\u00fcrgist, Kreekast, Portugalist, Egiptusest. Kalmaari \u201etuub\u201c ehk kehaosa, mida m\u00fc\u00fcakse nii sulatatuna kalalettides kui ka k\u00fclmutatuna, l\u00f5igatakse umbes 1 cm laiusteks r\u00f5ngasteks, paneeritakse ja friteeritakse. Nauditav eelroog v\u00f5i ka p\u00f5hiroog.<\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 10 min ettevalmistus, 10 min friteerimine<\/span><br \/>\n<span style=\"color: #ff0000;\"> Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: kahele<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad<\/span><br \/>\n3 \u201ekalmaarituubi\u201c<br \/>\n1 muna<br \/>\nJahu paneerimiseks<br \/>\nSoola, pipart maitsestamiseks<br \/>\nServeerimise 1 sidrun<br \/>\nFriteerimiseks 1 pudel toidu\u00f5li<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine<\/span><br \/>\nL\u00f5ika kalmaarituubid 1 cm laiusteks ribadeks. Kasuta selleks eriti teravat nuga, need on sitked. Ei ole vahet, kas kasutada k\u00fclmutatud kalmaarituube v\u00f5i kalaletis saada olevaid sulatatud variante. Maitsevahe puudub.<br \/>\nAja toidu\u00f5li kastrulis keskmiselt kuumaks. Paneeri r\u00f5ngaid jahus, kasta munasse, libista ettevaatlikult toidu\u00f5lisse. Umbes minuti m\u00f6\u00f6dudes on need valmis. T\u00f5sta vahukulbi v\u00f5i lusikaga r\u00f5ngad v\u00e4lja, n\u00f5ruta \u00f5list, serveeri sidrunil\u00f5ikudega.<br \/>\nValmis!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-415\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/Kalmaarir\u00f5ngad-blog-1.jpg\" alt=\"\" width=\"1106\" height=\"736\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/Kalmaarir\u00f5ngad-blog-1.jpg 1106w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/Kalmaarir\u00f5ngad-blog-1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/Kalmaarir\u00f5ngad-blog-1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/Kalmaarir\u00f5ngad-blog-1-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1106px) 100vw, 1106px\" \/><\/p>\n<div id=\"themify_builder_content-412\" data-postid=\"412\" class=\"themify_builder_content themify_builder_content-412 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Kiirtoit, mille p\u00e4ritolu on vahemeremaadelt, Hispaaniast, Itaaliast, T\u00fcrgist, Kreekast, Portugalist, Egiptusest. Kalmaari \u201etuub\u201c ehk kehaosa, mida m\u00fc\u00fcakse nii sulatatuna kalalettides kui ka k\u00fclmutatuna, l\u00f5igatakse umbes 1 cm laiusteks r\u00f5ngasteks, paneeritakse ja friteeritakse. Nauditav eelroog v\u00f5i ka p\u00f5hiroog. Valmistamisaeg: 10 min ettevalmistus, 10 min friteerimine Tase: lihtne Kogus: kahele Koostisosad 3 \u201ekalmaarituubi\u201c 1 muna Jahu paneerimiseks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,289,76],"tags":[16,115,394,114],"class_list":["post-412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kiirtoidud","category-mereannid","category-korvalroad","tag-kiirtoit","tag-vahemeremaad","tag-national-dishes","tag-kalmaar","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/412","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=412"}],"version-history":[{"count":2,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/412\/revisions"}],"predecessor-version":[{"id":416,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/412\/revisions\/416"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/414"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}