\u00a0Ekziston nj\u00eb teknologji q\u00eb transformon puren\u00eb e zakonshme t\u00eb patateve n\u00eb nj\u00eb l\u00ebnd\u00eb kulinare t\u00eb ajrosur. Sekreti q\u00ebndron n\u00eb ajrosjen mekanike t\u00eb mas\u00ebs s\u00eb patates. Kur i rrihni patatet me nj\u00eb vez\u00eb n\u00eb mikser, ndryshoni struktur\u00ebn e tyre. Rezultati jan\u00eb kek\u00eb krokante me nj\u00eb pjes\u00eb t\u00eb jashtme krokante dhe nj\u00eb qend\u00ebr q\u00eb shkrin, pothuajse kremoze. \u00cbsht\u00eb m\u00ebnyra perfekte p\u00ebr t\u00eb p\u00ebrdorur mbetjet e nat\u00ebs s\u00eb kaluar ose p\u00ebr t\u00eb krijuar nj\u00eb kryevep\u00ebr nga e para.<\/p>\n\n\n\n
P\u00ebr t\u00eb krijuar tekstur\u00ebn perfekte, mos u shqet\u00ebsoni p\u00ebr p\u00ebrmasat. N\u00ebse patatet jan\u00eb shum\u00eb t\u00eb lagura, do t’ju duhet t’i “mbushni” me miell, i cili do ta kthej\u00eb petull\u00ebn n\u00eb nj\u00eb taban gome. P\u00ebrdorni gjalp\u00eb me cil\u00ebsi t\u00eb lart\u00eb – ai i jep at\u00eb shije kremoze q\u00eb dallon gatimin n\u00eb sht\u00ebpi nga ai i restorantit.<\/p>\n\n\n\n
Shtypni patatet e ziera t\u00eb nxehta derisa t\u00eb b\u00ebhen pure t\u00eb l\u00ebmuara. Shmangni l\u00ebnien e kokrrizave, pasi ato do t\u00eb prishin pamjen e prerjes. Shtoni vez\u00ebn dhe gjalpin e zbutur. Rrihni p\u00ebrzierjen me nj\u00eb mikser. Ky \u00ebsht\u00eb nj\u00eb hap ky\u00e7: duhet ta mbushim p\u00ebrzierjen me aj\u00ebr.<\/p>\n\n\n\n
Shtoni gradualisht miellin e situr. Mielli \u00ebsht\u00eb baza. Shtojeni n\u00eb pjes\u00eb derisa t\u00eb arrini nj\u00eb brum\u00eb t\u00eb but\u00eb dhe elastik q\u00eb nuk ngjitet m\u00eb n\u00eb duar. N\u00ebse po p\u00ebrdorni pure t\u00eb ftoht\u00eb t\u00eb mbetur, mund t’ju duhet pak m\u00eb shum\u00eb miell, pasi niseshteja n\u00eb t\u00eb \u00ebsht\u00eb stabilizuar tashm\u00eb.<\/p>\n\n\n\n
\u00a0Ndani brumin n\u00eb pjes\u00eb t\u00eb barabarta. Formoni copa te sheshta t\u00eb pastra. P\u00ebr nj\u00eb p\u00ebrfundim cil\u00ebsor si n\u00eb restorant, vendosni nj\u00eb cop\u00eb djath\u00eb t\u00eb fort\u00eb n\u00eb qend\u00ebr t\u00eb secil\u00ebs cope t\u00eb shesht\u00eb dhe shtr\u00ebngojini fort skajet. Kjo do t\u00eb krijoj\u00eb nj\u00eb mbushje elastike, nj\u00ebsoj si n\u00eb mezet\u00eb profesionale.<\/p>\n\n\n\n
Trajtimi i nxeht\u00ebsis\u00eb<\/p>\n\n\n\n
Ngrohni nj\u00eb tigan. P\u00ebrdorni vaj t\u00eb mjaftuesh\u00ebm n\u00eb m\u00ebnyr\u00eb q\u00eb petullat t\u00eb skuqen, jo t\u00eb digjen. Prisni derisa t\u00eb marrin ngjyr\u00eb t\u00eb art\u00eb n\u00eb secil\u00ebn an\u00eb. Skuqja e duhur krijon at\u00eb “gardh krokante” q\u00eb mbron th\u00ebrrimet e buta.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00a0Ekziston nj\u00eb teknologji q\u00eb transformon puren\u00eb e zakonshme t\u00eb patateve n\u00eb nj\u00eb l\u00ebnd\u00eb kulinare t\u00eb ajrosur. Sekreti q\u00ebndron n\u00eb ajrosjen mekanike t\u00eb mas\u00ebs s\u00eb patates. Kur i rrihni patatet me nj\u00eb vez\u00eb n\u00eb mikser, ndryshoni struktur\u00ebn e tyre. Rezultati jan\u00eb kek\u00eb krokante me nj\u00eb pjes\u00eb t\u00eb jashtme krokante dhe nj\u00eb qend\u00ebr q\u00eb shkrin, pothuajse kremoze. […]<\/p>\n","protected":false},"author":4,"featured_media":12715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-12714","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"yoast_head":"\n