{"id":114656,"date":"2024-01-22T08:31:58","date_gmt":"2024-01-22T05:31:58","guid":{"rendered":"https:\/\/milliycha.uz\/?p=114656"},"modified":"2024-01-22T08:32:00","modified_gmt":"2024-01-22T05:32:00","slug":"norin-2","status":"publish","type":"post","link":"https:\/\/milliycha.uz\/ru\/norin-2\/","title":{"rendered":"Norin"},"content":{"rendered":"\n

Norin \u2014 milliy taom. Tayyorlash usuli: qo’y, ot yoki mol go’shti (ba’zan, qazi) qozondagi sovuq suvga solib, keyin mildiratib (yangi mol yoki ot go’shti 1 \u2014 1,5 soat, sur ot go’shti 2 soat) qaynatiladi. So’ngra sovitilib somoncha shaklida mayda to’g’raladi. Oshxamir yupqa 0,8\u20141 millimetr qilib yoyilib 10×10 santimetr, 10×5 santimetrli shapaloqlar kesiladi. Xamir go’sht sho’rvasida pishirib olinadi va bir oz sovitilgach, har bir shapaloq betiga dog’langan paxta yogi (yoki qazi yog’i) surtilib, laganlarga ustma-ust taxlanadi. So’ng shapaloq xamir pilta qilib (3,5\u20144 santimetr) kesilib, mayda qilib to’g’raladi. To’g’ralgan go’sht xamir bilan aralashtiriladi. Bunday Norin quruq Norin deb atalib, taqsimchalarga solib, yuziga zirapiyoz va 1-2 parrak qazi qo’yib, yaxna taom sifatida dasturxonga tortiladi. Norin Xamir pishirishdan avval olib qo’yilgan go’sht sho’rvasi hamda piyoz qo’shib qam iste’mol qilinadi (xo’l Norin). Bunday Norin Kosalarda dasturxonga tortiladi. Norin eng qadimiy taomlardan hisoblanib, o’tmishda chorvador qabilalar o’rtasida keng tarqalgan. Ad. H.Mahmudov K., O’zbek tansiq taomlari, T., 1989.<\/p>\n","protected":false},"excerpt":{"rendered":"

Norin \u2014 milliy taom. Tayyorlash usuli: qo’y, ot yoki mol go’shti (ba’zan, qazi) qozondagi sovuq suvga solib, keyin mildiratib (yangi mol yoki ot go’shti 1 \u2014 1,5 soat, sur ot … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":99837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[221],"tags":[],"class_list":["post-114656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-n-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ru","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\/ru\/wp-json\/wp\/v2\/posts\/114656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/comments?post=114656"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/114656\/revisions"}],"predecessor-version":[{"id":114673,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/114656\/revisions\/114673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media\/99837"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media?parent=114656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/categories?post=114656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/tags?post=114656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}