{"id":9847,"date":"2016-12-11T18:41:44","date_gmt":"2016-12-11T15:41:44","guid":{"rendered":"http:\/\/www.chefbuzu.com\/blog\/?p=9847"},"modified":"2016-12-11T18:43:28","modified_gmt":"2016-12-11T15:43:28","slug":"reteta-de-sangerete-de-casa-2","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2016\/12\/11\/reteta-de-sangerete-de-casa-2\/","title":{"rendered":"Re\u0163eta de S\u00c2NGERETE CU LIMBA DE PORC."},"content":{"rendered":"<p>INGREDIENTE :<br \/>\n&#8211;\u00a0\u00a0 \u00a050 % past\u0103 pentru <a href=\"http:\/\/www.chefbuzu.com\/blog\/2016\/12\/11\/reteta-de-carnati-cu-jumari\/\">s\u00e2ngerete<\/a><br \/>\n&#8211;\u00a0\u00a0 \u00a050 % limb\u0103 de porc, in saramur\u0103<\/p>\n<p>MODUL DE PREPARARE :<br \/>\nLimba de porc se fierbe intr-o oal\u0103 mic\u0103, aproximativ 60-90 minute. Oala mic\u0103 este importanta deoarece intr-o oal\u0103 mare, cu multa ap\u0103, sarea ar iesi din limb\u0103.<\/p>\n<p>Dup\u0103 fierbere, limba se cur\u0103\u0163\u0103, dac\u0103 acest lucru nu s-a realizat la cump\u0103rare.<\/p>\n<p>S\u00c2NGERETELE CU LIMB\u0102 se umple in fund de porc sau de vit\u0103 sau in stomac de porc.<\/p>\n<p>Pasta se poate umple \u015fi in membran\u0103 artificial\u0103 transparent\u0103.<\/p>\n<p>Mai int\u00e2i membrana se umple pe un sfert.<\/p>\n<p>Dup\u0103 aceea se introduce limba intreag\u0103 in pasta de s\u00e2ngerete, p\u00e2n\u0103 la cap\u0103tul membranei, alternativ, astfel : o dat\u0103 cu v\u00e2rful limbii \u015fi o dat\u0103 cu partea lat\u0103 a limbii in jos.<\/p>\n<p>Dup\u0103 aceea membrana se umple cu past\u0103 de sangerete. Apoi se mai introduc c\u00e2teva limbi de porc \u015fi tot a\u015fa.<\/p>\n<p>In acest fel preparatul este format pe jumatate din limb\u0103, adic\u0103 trebuie s\u0103 ave\u0163i grij\u0103 ca limba s\u0103 fie prezent\u0103 peste tot in preparat, iar spa\u0163iul dintre limbi s\u0103 fie umplut uniform cu past\u0103 de s\u00e2ngerete.<\/p>\n<p>Astfel, ulterior, la t\u0103iere, ob\u0163ine\u0163i un aspect pl\u0103cut.<\/p>\n<p>Membranele naturale pot fi afumate la rece, dup\u0103 r\u0103cirea complet\u0103 a preparatului.<\/p>\n<p>TIMPUL DE FIERBERE : 15 minute pentru fiecare centimetru de diametru, la 80-82 grade Celsius.<\/p>\n<p>G\u0103te\u015fte ca un profesionist !<br \/>\nPentru tine sau pentru afacerea ta, ai acum peste 1000 re\u0163ete culinare profesionale, structurate pe 10 si 100 de por\u0163ii, cu gramajul pentru o por\u0163ie, dar \u015fi cu valorile nutritive \u015fi energetice ale unei por\u0163ii de produs finit.<br \/>\nToate aceste dar \u015fi multe alte informa\u0163ii utile le g\u0103si\u0163i in re\u0163etarul <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">\u201eRE\u0162ETELE BUNICULUI \u2013 vol.1\u201d<\/a>, in format PDF.<\/p>\n<p><font color=\"#B4B4B4\" size=\"-2\">Post Footer automatically generated by <a href=\"http:\/\/www.freetimefoto.com\/add_post_footer_plugin_wordpress\" style=\"color: #B4B4B4; text-decoration:underline;\">Add Post Footer Plugin<\/a> for wordpress.<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTE : &#8211;\u00a0\u00a0 \u00a050 % past\u0103 pentru s\u00e2ngerete &#8211;\u00a0\u00a0 \u00a050 % limb\u0103 de porc, in saramur\u0103 MODUL DE PREPARARE : Limba de porc se fierbe intr-o oal\u0103 mic\u0103, aproximativ 60-90 minute. Oala mic\u0103 este importanta deoarece intr-o oal\u0103 mare, cu multa ap\u0103, sarea ar iesi din limb\u0103. Dup\u0103 fierbere, limba se cur\u0103\u0163\u0103, dac\u0103 acest lucru [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[56,877,1049],"_links":{"self":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9847"}],"collection":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/comments?post=9847"}],"version-history":[{"count":2,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9847\/revisions"}],"predecessor-version":[{"id":9849,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9847\/revisions\/9849"}],"wp:attachment":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/media?parent=9847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/categories?post=9847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/tags?post=9847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}