DIMLAMA \u2014 dimlab tayyorlanadigan taom. Go’sht yoki baliq, turli sabzavot va ba’zi mevalardan pishiriladi. Dimlama xushxo’r, yengil hazm bo’ladi, chunki dimlash usuli bilan tayyorlangan taom tarkibidagi foydali moddalar (vitaminlar, mineral va qand moddalari, xushbo’y hid va maza beruvchi ekstraktiv moddalar) saqlanib qoladi. Dimlamaning bir necha turlari bor: go’sht Dimlama, baliq Dimlama, oshqovoq Dimlama, behi Dimlama, sabzavot Dimlama va boshqalar. Go’sht Dimlama, \u2014 go’shti va dumba lo’nda-lo’nda qilib to’g’raladi, suyaklar ham 2\u2014 3 santimetr uzunlikda chopiladi, so’ngra mayda to’g’ralgan piyoz, tuz va ziravor bilan qorishtiriladi. Qizdirilgan qozonga avval yog’, keyin suyak, so’ngra to’g’ralgan go’sht qavat-qavat qilib solinadi. Har qavatiga dafna yaprog’i, tuyilgan murch, ukrop solinadi, bug’ hosil bo’lishi uchun ozroq suv quyiladi va qopqog’i jips yopilib, atrofiga sochiq o’rab qo’yiladi. 40 minut davomida pishiriladi. Go’shti likoplarda, sardagi piyolalarda dasturxonga tortiladi. Oshqovoq Dimlama \u2014 oshqovoq po’choq va urug’dan tozalanadi, katta-kichikligi gugurt qutisidek qilib to’g’raladi, so’ngra yuziga tuz sepib sariyog’da bir oz qovuriladida, ustidan suyuqroq qaymoq quyib, dimlab qo’yiladi, sust olovda 30 minut davomida pishiriladi. Ad.: Mahmudov K., Mehmonnoma, T., 1989.<\/p>\n","protected":false},"excerpt":{"rendered":"
DIMLAMA \u2014 dimlab tayyorlanadigan taom. Go’sht yoki baliq, turli sabzavot va ba’zi mevalardan pishiriladi. Dimlama xushxo’r, yengil hazm bo’ladi, chunki dimlash usuli bilan tayyorlangan taom tarkibidagi foydali moddalar (vitaminlar, mineral … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":16402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[116],"tags":[],"class_list":["post-25866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-d-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"kr","enabled_languages":["uz","kr","ru"],"languages":{"uz":{"title":true,"content":true,"excerpt":false},"kr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/25866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/comments?post=25866"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/25866\/revisions"}],"predecessor-version":[{"id":25873,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/25866\/revisions\/25873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media\/16402"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media?parent=25866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/categories?post=25866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/tags?post=25866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}