{"id":8075,"date":"2023-10-01T11:53:03","date_gmt":"2023-10-01T08:53:03","guid":{"rendered":"http:\/\/andrestover.com\/?p=8075"},"modified":"2024-10-11T21:41:15","modified_gmt":"2024-10-11T18:41:15","slug":"onion-steak","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/onion-steak\/","title":{"rendered":"Sibulaklops"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tuletasin meelde vanu Eesti nostalgiatoite. \u00dcheks neist on kindlasti sibulaklops, mis on pannil pruunistatud ja h\u00e4sti pehmeks hautatud veise steik kooreses kastmes, mille juurde serveeritakse korralik kogus praetud sibulaid. Seda toitu v\u00f5ib valmistada ja sea v\u00f5i kanalihast, aga originaalis valmistati seda veiselihast.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8077\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: koos liha hautamisega 2-3 tundi<br>Tase:keskmine<br>Kogus: Neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>1 kg veise ilma pekita v\u00e4lisfileed v\u00f5i antrekooti<br>Umbes 1 kg mugulsibulaid<br>25 g v\u00f5id pruunistamiseks<br>2-3 spl toidu\u00fcli sibulate praadimiseks<br>100 ml vahukoort<br>1-2 spl jahu<br>1 tl sojakastet<br>2 rl Worchesteri kastet<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>L\u00f5ika liha ristikiudu umbes 1,5 cm paksusteks viiludeks.<\/li>\n\n\n\n<li>Tambi liha kergelt pehmemaks ning lihat\u00fckid laiemaks. Maitsesta liha musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Kuumuta paksup\u00f5hjalisel pannil v\u00f5i k\u00f5rgele kuumusele ning pruunista lihat\u00fckke m\u00f5lemilt k\u00fcljelt umbes 3-5 minutit kuni need on kenasti pruunid.<\/li>\n\n\n\n<li>Lisa vett nii, et lihat\u00fckid on kaetud, alanda kuumus madalaks ning hauta lihat\u00fckke kaane all umbes 2 kuni 2,5 tundi. Hautamise pikkus s\u00f5ltub kasutatava liha t\u00fc\u00fcbist. Lisa vahepeal vett kui vedelik kipub \u00e4ra aurustuma.<\/li>\n\n\n\n<li>Koori sibulad ja l\u00f5ika ratasteks. Prae sibulaid toidu\u00f5liga pannil kuni need on klaasjad v\u00f5i p\u00e4ris pehmed. Sibulate pehmusaste s\u00f5ltub toiduvalmistaja valikust ja eelistustest.<\/li>\n\n\n\n<li>Kui liha on pehme, siis t\u00f5sta lihat\u00fckid ettevaatlikult pannilt taldrikule ja j\u00e4ta ootama.<\/li>\n\n\n\n<li>Valmista kaste. Selleks lahusta jahu k\u00fclmas vees, vala lihahautamise vedeliku hulka ning lase keskmisel kuumusel keema t\u00f5usta. Lisa vahukoor sojakaste ja Worchesteri kaste, sega ja lase kastmel kergelt pakseneda. Selle toidu jaoks ei pea kaste olema v\u00e4ga paks. Juhul kui kaste saab liiga paks, siis lisa vett, juhul kui paksust on vaja juurde, siis lisa veel lahustatud jahu.<br>Maitsesta kastet soovi j\u00e4rgi musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Kui kaste on valmis, siis t\u00f5sta lihat\u00fckid ettevaatlikult kastmesse tagasi. Kastet v\u00f5iks olla pannil umbes nii palju, et see kataks lihat\u00fckid poolenisti.<\/li>\n\n\n\n<li>T\u00f5sta igale lihaviilule rohkesti praetud sibularattaid. Serveeri soojalt koos keedetud kartuli v\u00f5i ahjukartuliga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8076\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Sibulaklops_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8075\" data-postid=\"8075\" class=\"themify_builder_content themify_builder_content-8075 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tuletasin meelde vanu Eesti nostalgiatoite. \u00dcheks neist on kindlasti sibulaklops, mis on pannil pruunistatud ja h\u00e4sti pehmeks hautatud veise steik kooreses kastmes, mille juurde serveeritakse korralik kogus praetud sibulaid. Seda toitu v\u00f5ib valmistada ja sea v\u00f5i kanalihast, aga originaalis valmistati seda veiselihast. Valmistamise aeg: koos liha hautamisega 2-3 tundiTase:keskmineKogus: Neljale Koostisosad:1 kg veise ilma pekita [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8078,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19,773],"tags":[444,473,331],"class_list":["post-8075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","category-nostalgic-foods","tag-beef","tag-estonia","tag-onion","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\/8075","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=8075"}],"version-history":[{"count":21,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8075\/revisions"}],"predecessor-version":[{"id":10304,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8075\/revisions\/10304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8078"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}