Nagu alati sa v\u00f5id seda retsepti endale sobivamaks kohandada, Kui n\u00e4iteks ei soovi lisa v\u00fcrtse kasutada, siis j\u00e4ta esimene samm vahele, lihtsalt kuumuta \u00f5li ja vala t\u0161illihelveste, hakitud k\u00fc\u00fcslaugu ja ingveri peale ning saad ka hea tulemuse. Kui leiad endale meelep\u00e4rase kombinatsiooni, siis saad j\u00e4rgmine kord \u00fcli endale varuks teha, sest k\u00fclmikus h\u00e4sti sulateavas pudelis v\u00f5i konteineris see s\u00e4ilib kuni 2 kuud kindlasti. V\u00f5ib olla rohkem, aga mul see saab \u00fcsna kiiresti otsa:)<\/p>\n\n\n\n

KOOSTISOSAD:<\/strong><\/h4>\n\n\n\n

• 400 ml maap\u00e4hkli\u00f5li<\/li>
• 3 spl t\u0161illihelbeid<\/li>
• 2 k\u00fc\u00fcslaugu k\u00fc\u00fcnt<\/li>
• 1 spl Sichuani pipart<\/li>
• 2 loorberilehti<\/li>
• 1 t\u00e4htaniis<\/li>
• 1 kaneelipulk<\/li>
• 5 tk kardemoni<\/li>
• 0,5 tl soola<\/li>
• <\/li><\/ul>\n\n\n\n

  VALMISTAMINE<\/h4>\n\n\n\n

  1. Vala \u00f5li potti, lisa Sichuani pipar, loorberilehed, t\u00e4htaniis, kaneel ja kardemon. Pane pott vaiksele tuulele ja lase kuumutada. Siin on v\u00e4ga oluline, v\u00f5rtse mitte kr\u00f5bedaks praadida, vaid eesmark on see, et nad annaks k\u00f5ik oma aroomid \u00f5li sisse. Nad peavad \u00f5lis nagu keetma ning keeda 10 minutit.<\/li>
  2. Haki k\u00fc\u00fcslauk peeneks ja pane kaussi koos t\u0161illihelveste ja soolaga.<\/li>
  3. V\u00f5ta v\u00fcrtsid \u00f5list s\u00f5elaga v\u00e4lja ning pane tagasi pliidile. T\u00f5sta kuumust ja kuumuta \u00f5li umbes 2 minutit. \u00d5li peab olema peaaegu sama kuum, kui frit\u00fc\u00fcri jaoks, aga ei tohi liiga kuumaks minna, et hakkaks suitsuma.<\/li>
  4. Vala \u00f5li t\u0161illihelvestega kaussi, sega, lase jahtuda, t\u00f5sta konteinerisse ning pane k\u00fclmikusse \u00fcle\u00f6\u00f6 maitsestuda. <\/li><\/ol>\n\n\n\n

     <\/figure>\n","protected":false},"excerpt":{"rendered":"

     T\u0161illi \u00f5li on minu “must have” ja Hiinas see l\u00e4heb paljude toitude peale: nuudlitesse, suppidesse, aurutatud k\u00f6\u00f6giviljade maitsestamiseks, salatitesse, kastmetesse jne. Mina k\u00f5ige sagedamini kasutan seda kastme tegemisel pelmeenidele: t\u0161illi \u00f5li, sojakaste ja musta riisi \u00e4\u00e4dikas. no… nii nj\u00e4mma see tuleb:) Seda \u00f5li veel nimetatakse […]<\/p>\n","protected":false},"author":2,"featured_media":489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[113],"tags":[115,114,116,40,107],"_links":{"self":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts\/482"}],"collection":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/comments?post=482"}],"version-history":[{"count":2,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts\/482\/revisions"}],"predecessor-version":[{"id":492,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts\/482\/revisions\/492"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/media\/489"}],"wp:attachment":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/media?parent=482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/categories?post=482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/tags?post=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}