Melcia e pules \u00a0mund t\u00eb jet\u00eb nj\u00eb nga gatimet m\u00eb t\u00eb shijshme dhe t\u00eb buta, por vet\u00ebm n\u00ebse p\u00ebrgatitet si\u00e7 duhet. Shum\u00eb veta e shmangin sepse u ndodh q\u00eb t\u00eb thahet, t\u00eb ngurt\u00ebsohet dhe paksa t\u00eb hidhur gjat\u00eb skuqjes. Sekreti i m\u00ebl\u00e7is\u00eb l\u00ebngore nuk q\u00ebndron n\u00eb procedurat e nd\u00ebrlikuara, por n\u00eb disa truke t\u00eb thjeshta.<\/p>\n\n\n\n
Nj\u00eb nga m\u00ebnyrat m\u00eb t\u00eb mira p\u00ebr ta mbajtur m\u00ebl\u00e7in\u00eb e pul\u00ebs t\u00eb but\u00eb \u00ebsht\u00eb t\u2019i shtoni nj\u00eb p\u00ebrzierje salc\u00eb kosi dhe mustarde para se ta skuqni. Ky kombinim jo vet\u00ebm q\u00eb i jep nj\u00eb shije m\u00eb t\u00eb pasur, por gjithashtu ndihmon q\u00eb mishi\u00a0te mbetet i bute dhe i lengshem\u00a0gjat\u00eb p\u00ebrpunimit termik .<\/p>\n\n\n\n
P\u00ebrpara se t\u00eb vendosni m\u00ebl\u00e7in\u00eb n\u00eb tigan, p\u00ebrgatitni nj\u00eb p\u00ebrzierje me salc\u00eb kosi dhe pak mustard\u00eb. Salca e kosit siguron yndyr\u00eb dhe nj\u00eb tekstur\u00eb kremoze, nd\u00ebrsa mustarda e zbut pak mishin dhe i shton nj\u00eb arom\u00eb t\u00eb ve\u00e7ant\u00eb.<\/p>\n\n\n\n
Mund ta lyeni m\u00ebl\u00e7in\u00eb me k\u00ebt\u00eb p\u00ebrzierje dhe ta lini p\u00ebr disa minuta q\u00eb t\u00eb thith\u00eb aromat. \u00cbsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb mos e teproni me sasin\u00eb e mustard\u00ebs, q\u00ebllimi nuk \u00ebsht\u00eb q\u00eb ajo t\u00eb marr\u00eb shijen, por t\u00eb krijoj\u00eb nj\u00eb struktur\u00eb m\u00eb delikate s\u00eb bashku me kremin.<\/p>\n\n\n\n
Nj\u00eb efekt edhe m\u00eb i mir\u00eb arrihet n\u00ebse kjo p\u00ebrzierje shtohet drejt fundit t\u00eb skuqjes. Kur m\u00ebl\u00e7ia t\u00eb jet\u00eb pothuajse gati, shtoni kremin dhe mustard\u00ebn n\u00eb tigan, p\u00ebrziejini shkurt dhe l\u00ebrini p\u00ebr disa minuta q\u00eb t\u00eb kombinohen. Kjo do t’ju jap\u00eb\u00a0nje salce kemoze\u00a0q\u00eb mb\u00ebshtjell \u00e7do cop\u00eb dhe e parandalon tharjen e saj.<\/p>\n\n\n\n
Gabimi m\u00eb i zakonsh\u00ebm gjat\u00eb p\u00ebrgatitjes s\u00eb m\u00ebl\u00e7is\u00eb s\u00eb pul\u00ebs \u00ebsht\u00eb skuqja p\u00ebr nj\u00eb koh\u00eb shum\u00eb t\u00eb gjat\u00eb. Sa m\u00eb gjat\u00eb t\u00eb rrij\u00eb n\u00eb temperatur\u00eb t\u00eb lart\u00eb, aq m\u00eb e fort\u00eb dhe m\u00eb e that\u00eb do t\u00eb b\u00ebhet. Mjafton q\u00eb t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb bukur nga jasht\u00eb dhe t\u00eb mbetet e but\u00eb nga brenda. Skuqeni n\u00eb temperatur\u00eb mesatare dhe shmangni p\u00ebrzierjen dhe shpimin e vazhduesh\u00ebm me pirun, sepse n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb humbet l\u00ebngjet e saj.<\/p>\n\n\n\n
Shum\u00eb veta e shtojn\u00eb krip\u00ebn q\u00eb n\u00eb fillim, por me m\u00ebl\u00e7in\u00eb \u00ebsht\u00eb m\u00eb mir\u00eb ta shtoni krip\u00ebn drejt fundit t\u00eb p\u00ebrgatitjes. Kriposja e parakohshme mund t\u00eb b\u00ebj\u00eb q\u00eb mishi t\u00eb humbas\u00eb m\u00eb shum\u00eb l\u00ebng dhe t\u00eb b\u00ebhet m\u00eb i fort\u00eb.<\/p>\n\n\n\n
Melcia e pules \u00a0mund t\u00eb jet\u00eb nj\u00eb nga gatimet m\u00eb t\u00eb shijshme dhe t\u00eb buta, por vet\u00ebm n\u00ebse p\u00ebrgatitet si\u00e7 duhet. Shum\u00eb veta e shmangin sepse u ndodh q\u00eb t\u00eb thahet, t\u00eb ngurt\u00ebsohet dhe paksa t\u00eb hidhur gjat\u00eb skuqjes. Sekreti i m\u00ebl\u00e7is\u00eb l\u00ebngore nuk q\u00ebndron n\u00eb procedurat e nd\u00ebrlikuara, por n\u00eb disa truke t\u00eb thjeshta. […]<\/p>\n","protected":false},"author":4,"featured_media":24666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-24665","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n