{"id":71,"date":"2015-07-01T22:26:02","date_gmt":"2015-07-01T20:26:02","guid":{"rendered":"http:\/\/stanicek.com\/wordpress\/kucharka\/?p=71"},"modified":"2023-11-30T00:55:04","modified_gmt":"2023-11-29T23:55:04","slug":"zapecene-testoviny-sunkofleky","status":"publish","type":"post","link":"https:\/\/pixy.cz\/kucharka\/zapecene-testoviny-sunkofleky\/","title":{"rendered":"Zape\u010den\u00e9 t\u011bstoviny (\u0160unkofleky)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Suroviny<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>500 g such\u00fdch t\u011bstovinov\u00fdch fl\u00ed\u010dk\u016f<\/li><li>20 g + 1 l\u017e\u00edce s\u00e1dla<\/li><li>1 velk\u00e1 nebo 2 men\u0161\u00ed cibule<\/li><li>asi 500 g uzen\u00e9ho vep\u0159ov\u00e9ho masa vcelku (\u017eebra, krkovice, oc\u00e1sek, nebo i libov\u011bj\u0161\u00ed)<\/li><li>6 vajec<\/li><li>s\u016fl, mlet\u00fd \u010dern\u00fd pep\u0159<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Uzen\u00e9&nbsp;maso&nbsp;d\u016fkladn\u011b opl\u00e1chneme ve vla\u017en\u00e9 vod\u011b, abychom je zbavili poz\u016fstatk\u016f z&nbsp;ud\u00edrny. D\u00e1me do hrnce, zalijeme studenou vodou a uva\u0159\u00edme do m\u011bkka. V&nbsp;tlakov\u00e9m hrnci to trv\u00e1 asi 40 minut, v&nbsp;oby\u010dejn\u00e9m n\u011bco p\u0159es hodinu. Maso vybereme, v\u00fdvar ponech\u00e1me v&nbsp;hrnci.<\/li><li>Uva\u0159en\u00e9 maso obereme z&nbsp;kost\u00ed, p\u0159\u00edpadn\u011b trochu p\u0159ekr\u00e1j\u00edme. Zbyl\u00fd odpad \u2013 kosti, chrupavky \u2013 vr\u00e1t\u00edme do hrnce, p\u0159ilijeme p\u016fl litru vody, p\u0159ivedeme k&nbsp;varu,&nbsp;nech\u00e1me velmi voln\u00fdm varem \u201et\u00e1hnout\u201c a pou\u017eijeme&nbsp;na <a href=\"http:\/\/stanicek.com\/wordpress\/kucharka\/selska-uzena-polevka\/\">uzenou pol\u00e9vku<\/a>.<\/li><li>Nech\u00e1me rozeh\u0159\u00e1t&nbsp;troubu na 200 \u00b0C.<\/li><li>Do jin\u00e9ho hrnce d\u00e1me va\u0159it dostate\u010dn\u00e9 mno\u017estv\u00ed vody na fl\u00ed\u010dky. P\u0159ivedeme ji k&nbsp;varu, osol\u00edme l\u017ei\u010dkou soli, vsypeme fleky a hned zam\u00edch\u00e1me, aby se neslepily u dna. Va\u0159\u00edme jen asi p\u011bt minut, aby fl\u00ed\u010dky z\u016fstaly tuh\u00e9 \u2013 p\u0159i zap\u00e9k\u00e1n\u00ed zm\u011bknou. Pak je sced\u00edme a promast\u00edme l\u017eic\u00ed s\u00e1dla (op\u011bt proto, aby se neslepily).<\/li><li>Jednu velkou nebo dv\u011b men\u0161\u00ed cibule pokr\u00e1j\u00edme najemno a d\u00e1me zesklovat\u011bt na l\u017e\u00edci s\u00e1dla. Pak p\u0159id\u00e1me maso a spole\u010dn\u011b chv\u00edli restujeme.<\/li><li>Maso s&nbsp;cibul\u00ed vm\u00edch\u00e1me do uva\u0159en\u00fdch fl\u00ed\u010dk\u016f. Db\u00e1me, aby bylo maso v&nbsp;t\u011bstovin\u00e1ch rovnom\u011brn\u011b rozlo\u017een\u00e9.<\/li><li>Zap\u00e9kac\u00ed n\u00e1dobu vma\u017eeme s\u00e1dlem. T\u011bstoviny do n\u00ed nasypeme. V hrn\u00ed\u010dku roz\u0161leh\u00e1me vejce s trochou soli a mlet\u00e9ho \u010dern\u00e9ho pep\u0159e. Vaje\u010dnou sm\u011bs\u00ed d\u016fkladn\u011b prolijeme t\u011bstoviny. P\u0159ikryjeme poklic\u00ed a d\u00e1me do trouby p\u0159i 200 \u00b0C zap\u00e9ct. Po deseti minut\u00e1ch odklop\u00edme, tukem, kter\u00fd je p\u0159i kraj\u00edch n\u00e1doby vype\u010den\u00fd, pokrm pokapeme, zv\u00fd\u0161\u00edme teplotu a je\u0161t\u011b zap\u00e9k\u00e1me, dokud \u0161unkofleky nemaj\u00ed na povrchu zlatavou k\u016frku.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Suroviny 500 g such\u00fdch t\u011bstovinov\u00fdch fl\u00ed\u010dk\u016f 20 g + 1 l\u017e\u00edce s\u00e1dla 1 velk\u00e1 nebo 2 men\u0161\u00ed cibule asi 500 g uzen\u00e9ho vep\u0159ov\u00e9ho masa vcelku (\u017eebra, krkovice, oc\u00e1sek, nebo i libov\u011bj\u0161\u00ed) 6 vajec s\u016fl, mlet\u00fd \u010dern\u00fd pep\u0159 Postup Uzen\u00e9&nbsp;maso&nbsp;d\u016fkladn\u011b opl\u00e1chneme ve vla\u017en\u00e9 vod\u011b, abychom je zbavili poz\u016fstatk\u016f z&nbsp;ud\u00edrny. D\u00e1me do hrnce, zalijeme studenou vodou a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":79,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[10,22,27,38,39,41],"class_list":["post-71","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","tag-ceska","tag-maso","tag-peceni","tag-testoviny","tag-uzene","tag-vejce"],"_links":{"self":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/comments?post=71"}],"version-history":[{"count":2,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":403,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/71\/revisions\/403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media\/79"}],"wp:attachment":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media?parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/categories?post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/tags?post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}