{"id":9080,"date":"2008-01-11T15:58:00","date_gmt":"2008-01-11T15:58:00","guid":{"rendered":"http:\/\/adamczewscy.pl\/?p=1105"},"modified":"2008-01-11T15:58:00","modified_gmt":"2008-01-11T15:58:00","slug":"%c2%8cwiezy-losos","status":"publish","type":"post","link":"https:\/\/blog.polityka.pl\/adamczewski\/2008\/01\/11\/%c2%8cwiezy-losos\/","title":{"rendered":"\u008c\u015awie\u017cy \u0142oso\u015b"},"content":{"rendered":"<p>(4\u0096-6 porcji)<\/p>\n<p>\u0142oso\u015b lub filet z \u0142ososia (ok. 1 kg)<br \/>\n3 cebule<br \/>\n5 ziaren ziela angielskiego<br \/>\n1 li\u015b\u0107 laurowy<br \/>\n2 cm korzenia imbiru<br \/>\n3 plasterki cytryny<br \/>\n1 1\/2 szklanki wody<br \/>\n1 1\/2 szklanki octu<br \/>\ns\u00f3l<br \/>\n2 \u0142y\u017cki tartej bu\u0142ki<\/p>\n<p>\u0141ososia oczy\u015bci\u0107, umy\u0107, zala\u0107 na 30 minut zimn\u0105 wod\u0105. W garnku u\u0142o\u017cy\u0107 siekan\u0105 cebul\u0119, przyprawy, plasterki cytryny, pokrojon\u0105 na kawa\u0142ki (porcje) ryb\u0119. Wla\u0107 mieszank\u0119 wody i octu, posoli\u0107. Gotowa\u0107 powoli, zbieraj\u0105c z sosu szumowiny. Sprawdza\u0107 smak sosu; je\u015bli jest zbyt kwa\u015bny \u0096 dolewa\u0107 po \u0142y\u017cce wody, je\u015bli ma\u0142o kwa\u015bny \u0096 po \u0142y\u017cce octu. Zabieg ten mo\u017cna powt\u00f3rzy\u0107 3\u0096-4 razy. Pod koniec, kiedy ryba jest ju\u017c zupe\u0142nie mi\u0119kka, zag\u0119\u015bci\u0107 sos tart\u0105 bu\u0142k\u0105 i gotowa\u0107, a\u017c si\u0119 po\u0142\u0105czy w jednorodn\u0105 mas\u0119.<br \/>\nDo sosu mo\u017cna doda\u0107 posiekane drobno bia\u0142ko jajka na twardo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(4\u0096-6 porcji) \u0142oso\u015b lub filet z \u0142ososia (ok. 1 kg) 3 cebule 5 ziaren ziela angielskiego 1 li\u015b\u0107 laurowy 2 cm korzenia imbiru 3 plasterki cytryny 1 1\/2 szklanki wody 1 1\/2 szklanki octu s\u00f3l 2 \u0142y\u017cki tartej bu\u0142ki \u0141ososia oczy\u015bci\u0107, umy\u0107, zala\u0107 na 30 minut zimn\u0105 wod\u0105. W garnku u\u0142o\u017cy\u0107 siekan\u0105 cebul\u0119, przyprawy, plasterki [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/9080"}],"collection":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/comments?post=9080"}],"version-history":[{"count":0,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/9080\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/media?parent=9080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/categories?post=9080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/tags?post=9080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}