{"id":2006,"date":"2024-05-13T17:05:22","date_gmt":"2024-05-13T17:05:22","guid":{"rendered":"https:\/\/mamosrestoranas.lt\/?p=2006"},"modified":"2024-05-13T17:05:24","modified_gmt":"2024-05-13T17:05:24","slug":"tostada-su-pomidorais","status":"publish","type":"post","link":"https:\/\/mamosrestoranas.lt\/?p=2006","title":{"rendered":"TOSTADA SU POMIDORAIS"},"content":{"rendered":"\n

Tostada su pomidorais galime dr\u0105siai priskirti prie sveik\u0173 pusry\u010di\u0173 kategorijos. Svarbu rinktis kokybi\u0161k\u0105, geriausia raugo duon\u0105, prinokusius pomidorus bei ypa\u010d tyr\u0105 alyvuogi\u0173 aliej\u0173.<\/p>\n\n\n\n

Pomidoruose yra vitamin\u0173 A, C, K bei antioksidanto likopeno, kurie yra ne tik odos draugai, bet ir pagerina \u0161irdies sveikat\u0105.<\/p>\n\n\n

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TOSTADA SU POMIDORAIS<\/h2>\n
Tostada – tai tipi\u0161ki ispani\u0161ki pusry\u010diai, na tiksliau antrieji pusry\u010diai ar prie\u0161pie\u010diai (almuerzo). Beje, tostada yra pagrindinis pusry\u010di\u0173 patiekalas, kur\u012f galima u\u017esisakyti kavin\u0117je. Da\u017enai net meniu jie neb\u016bna \u012fra\u0161yti, bet pagal nutyl\u0117jim\u0105 bet kurioje kavin\u0117je gausite tostada arba skrudint\u0105 duon\u0105 su norimais priedais.<\/span>
<\/div>Tik gyvendami Ispanijoje i\u0161mokome valgyti duon\u0105 su alyvuogi\u0173 aliejumi bei trintais pomidorais.\u00a0Mums lietuviams tai buvo labai ne\u012fprastas maistas, kol neparagavome.<\/span>
<\/div>\u017dinoma, \u010dia svarbu viskas – \u0161vie\u017eia skrudinta duona, kokybi\u0161kas ypa\u010d tyras alyvuogi\u0173 aliejus ir prinok\u0119 pomidorai.<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>1<\/span><\/div>\n \n <\/div>\n \n
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Ingredientai<\/h3>
  • 1 prinok\u0119s pomidoras<\/span><\/li>
  • 2 riekel\u0117s m\u0117gstamos duonos<\/span><\/li>
  • 2 \u0161auk\u0161tai ypa\u010d tyro alyvuogi\u0173 aliejaus<\/span><\/li>
  • \u017eiupsnelis druskos<\/span><\/li>
  • \u0161vie\u017ei\u0173 petra\u017eoli\u0173<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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    Paruo\u0161imo eiga<\/h3>
    • Pirmiausia paskrudiname duon\u0105.<\/span><\/div><\/li>
    • Pomidor\u0105 perpjauname pusiau ir sutarkuojame per stambesn\u0119 burokin\u0119 tark\u0105.<\/span><\/div><\/li>
    • Ant tarkuot\u0173 pomidor\u0173 beriame druskos ir pilame \u0161lakel\u012f alyvuogi\u0173 aliejaus. I\u0161mai\u0161ome.<\/span><\/div><\/li>
    • Ant paskrudintos duonos tepame trintus pomidorus, u\u017epilame dar \u0161lakel\u012f alyvuogi\u0173 aliejaus ir skanaujame.<\/span><\/div>
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      Noriu pasteb\u0117ti<\/h3>
      Man asmeni\u0161kai dar labai skanu tostad\u0105 pabarstyti petra\u017eol\u0117mis ar baziliko lapeliais. Kartais ant vir\u0161aus dar dedame vytinto kumpio ar konservuoto tuno. Pabandykite, gal ir jums patiks.<\/span><\/div><\/div>\n \n
      \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Tostada su pomidorais galime dr\u0105siai priskirti prie sveik\u0173 pusry\u010di\u0173 kategorijos. Svarbu rinktis kokybi\u0161k\u0105, geriausia raugo duon\u0105, prinokusius pomidorus bei ypa\u010d tyr\u0105 alyvuogi\u0173 aliej\u0173. Pomidoruose yra vitamin\u0173 A, C, K bei antioksidanto likopeno, kurie yra ne tik odos draugai, bet ir pagerina \u0161irdies sveikat\u0105.<\/p>\n","protected":false},"author":1,"featured_media":2003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":553,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","footnotes":""},"categories":[238],"tags":[],"class_list":["post-2006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pusryciai"],"_links":{"self":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts\/2006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2006"}],"version-history":[{"count":1,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts\/2006\/revisions"}],"predecessor-version":[{"id":2008,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts\/2006\/revisions\/2008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/media\/2003"}],"wp:attachment":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}