{"id":5747,"date":"2014-11-08T11:30:24","date_gmt":"2014-11-08T10:30:24","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=5747"},"modified":"2014-11-08T10:27:18","modified_gmt":"2014-11-08T09:27:18","slug":"qofte-kineze-me-laker","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/11\/qofte-kineze-me-laker\/","title":{"rendered":"Qofte kineze me laker"},"content":{"rendered":"<p><em>P\u00ebrb\u00ebr\u00ebsit:<\/em><\/p>\n<p>Mish i grir\u00eb i p\u00ebrzier (vi\u00e7i dhe derri), 500 gram\u00eb<\/p>\n<p>Lak\u00ebr pekineze, 500 gram\u00eb<\/p>\n<p>Gjalp\u00eb, 50 gram\u00eb<\/p>\n<p>Presh, 1 cop\u00eb<\/p>\n<p>Ajk\u00eb qum\u00ebshti, 150 gram\u00eb<\/p>\n<p>Piper dhe kukurma, sipas d\u00ebshir\u00ebs<\/p>\n<p>Peksimadhe, sipas d\u00ebshir\u00ebs<\/p>\n<p>Vaj luledielli, 100 gram\u00eb<\/p>\n<p>&nbsp;<\/p>\n<p><em>Gatimi:<\/em><\/p>\n<p>Nxehim tiganin dhe hedhim atje gjalpin. Preshin e grijm\u00eb n\u00eb form\u00eb unaze, holl\u00eb dhe e hedhim n\u00eb tigan n\u00eb zjarr t\u00eb fort\u00eb. E mbulojm\u00eb tiganin me kapak. Grijm\u00eb lakr\u00ebn holl\u00eb si p\u00ebr sallat\u00eb. Kur shohim se preshi \u00ebsht\u00eb zbutur, hedhim n\u00eb tigan edhe lakr\u00ebn, duke e b\u00ebr\u00eb zjarrin edhe m\u00eb t\u00eb fort\u00eb. I hedhim pak\u00ebz krip\u00eb. E mbulojm\u00eb p\u00ebrs\u00ebri me kapak dhe e l\u00ebm\u00eb lakr\u00ebn t\u00eb &#8220;tretet&#8221; n\u00eb zjarr e t\u00eb l\u00ebshoj\u00eb l\u00ebng. Pas disa minutash, e heqim kapakun dhe hedhim n\u00eb tigan ajk\u00ebn e qum\u00ebshtit. E p\u00ebrziejm\u00eb mir\u00eb dhe e l\u00ebm\u00eb t\u00eb ziej\u00eb nja pes\u00eb minuta n\u00eb zjarr t\u00eb fort\u00eb. Gjat\u00eb k\u00ebsaj kohe, lakra zbutet dhe \u00e7lirohet nga lag\u00ebshtira, por jo krejt\u00ebsisht.<\/p>\n<p>Nd\u00ebrsa p\u00ebrgatitet lakra, kripim (dhe i hedhim piper) mishin e grir\u00eb. E trazojm\u00eb mir\u00eb me dor\u00eb derisa masa t\u00eb b\u00ebhet homogjene. Kur lakra t\u00eb jet\u00eb ftohur, e p\u00ebrziejm\u00eb me mishin e grir\u00eb. E trazojm\u00eb p\u00ebrs\u00ebri mir\u00eb.<\/p>\n<p>Peksimadhet (ato mund t&#8217;i p\u00ebrgatisim edhe vet\u00eb, duke thekur copat e mbetura t\u00eb buk\u00ebs) i bluajm\u00eb n\u00eb blender. I p\u00ebrziejm\u00eb dhe p\u00ebrgatisim qoftet n\u00eb form\u00ebn q\u00eb d\u00ebshirojm\u00eb. Zakonisht, kinez\u00ebt u japin form\u00eb t\u00eb rrumbullak\u00ebt. V\u00ebm\u00eb p\u00ebrs\u00ebri tiganin n\u00eb zjarr, tanim\u00eb me vaj dhe i skuqim n\u00eb zjarr mesatar. Mir\u00eb \u00ebsht\u00eb q\u00eb t&#8217;i mbajm\u00eb mbuluar me kapak. Qoftet mund t&#8217;i servirim me makarona, oriz, apo sallata t\u00eb ndryshme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit: Mish i grir\u00eb i p\u00ebrzier (vi\u00e7i dhe derri), 500 gram\u00eb Lak\u00ebr pekineze, 500 gram\u00eb Gjalp\u00eb, 50 gram\u00eb Presh, 1 cop\u00eb Ajk\u00eb qum\u00ebshti, 150 gram\u00eb Piper dhe kukurma, sipas d\u00ebshir\u00ebs Peksimadhe, sipas d\u00ebshir\u00ebs Vaj luledielli, 100 gram\u00eb &nbsp; Gatimi: Nxehim tiganin dhe hedhim atje gjalpin. Preshin e grijm\u00eb n\u00eb form\u00eb unaze, holl\u00eb dhe e hedhim [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":5748,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[251],"class_list":["post-5747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-receta"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=5747"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/5747\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/5748"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=5747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=5747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=5747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}