P\u00ebrgatitjet p\u00ebr k\u00ebt\u00eb lloj armeje i fillojm\u00eb duke zgjedhur lakr\u00ebn: Ajo duhet t\u00eb jet\u00eb krejt\u00ebsisht e bardh\u00eb dhe \u00e7do gjetheje me nuanca jeshile, duhet m\u00ebnjanuar. Na duhen dy-tri karota dhe krip\u00eb e trash\u00eb guri e pajodizuar. P\u00ebrb\u00ebr\u00ebsit duhet t\u00eb jen\u00eb n\u00eb k\u00ebto proporcione:<\/p>\n
N\u00eb dy kilogram\u00eb lak\u00ebr, pes\u00eb lug\u00eb \u00e7aji krip\u00eb dhe dy-tri karota.<\/p>\n
<\/p>\n
P\u00ebrgatitja:<\/em><\/p>\n Lakr\u00ebn e presim p\u00ebrgjys\u00ebm ose m\u00eb kat\u00ebrsh, e grijm\u00eb dhe e vendosim n\u00eb nj\u00eb en\u00eb t\u00eb bollshme. Karotat i grijm\u00eb n\u00eb rende dhe pastaj i hedhim n\u00eb en\u00ebn ku kemi lakr\u00ebn. I kriposim dhe e p\u00ebrziejm\u00eb me dor\u00eb, duke f\u00ebrkuar leht\u00eb. Pas k\u00ebsaj, p\u00ebrgatitim en\u00ebn ku do t\u00eb shtrojm\u00eb armen\u00eb p\u00ebr ta fermentuar. Mund t\u00eb p\u00ebrdorim p\u00ebr k\u00ebt\u00eb q\u00ebllim nj\u00eb kavanoz trelitrosh. Hedhim atje lakr\u00ebn, duke e ngjeshur nga pak dhe nuk e mbushim deri n\u00eb gryk\u00eb sepse gjat\u00eb fermentimit, mund t\u00eb na derdhet. N\u00eb rast se do ta shtroni armen\u00eb n\u00eb nj\u00eb tenxhere t\u00eb emaluar (alumini nuk vlen), at\u00ebhere e mbulojm\u00eb me nj\u00eb pjat\u00eb t\u00eb kthyer p\u00ebrmbys dhe me nj\u00eb send t\u00eb r\u00ebnd\u00eb p\u00ebrsip\u00ebr. Po k\u00ebshtu, veprojm\u00eb edhe n\u00eb rast se do ta shtrojm\u00eb n\u00eb kavanoz qelqi, por n\u00eb k\u00ebt\u00eb rast mund t\u2019i v\u00ebm\u00eb p\u00ebrsip\u00ebr edhe ko\u00e7anin, i cili gjat\u00eb fermentimit, nuk do ta l\u00ebr\u00eb lakr\u00ebn t\u00eb derdhet. I mbulojm\u00eb en\u00ebt me nj\u00eb peshqir kuzhine dhe i vendosim n\u00eb nj\u00eb k\u00ebnd t\u00eb kuzhin\u00ebs. Pas disa or\u00ebsh, lakra duhet t\u00eb mbulohet me l\u00ebngun e saj, mir\u00ebpo fermentimi do t\u00eb arrihet vet\u00ebm pas pes\u00eb dit\u00ebsh.<\/p>\n Pas dy dit\u00ebsh, fillojn\u00eb t\u00eb dalin p\u00ebrsip\u00ebr fllucka dhe nj\u00eb si shkum\u00eb e bardh\u00eb. \u00c7do dit\u00eb duhet ta shpojm\u00eb m\u00eb nj\u00eb thup\u00ebr t\u00eb vog\u00ebl deri n\u00eb fund t\u00eb en\u00ebs, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb dalin gazrat. N\u00eb dit\u00ebn e pest\u00eb, mund ta provoni, sepse armeja \u00ebsht\u00eb gati. N\u00eb k\u00ebt\u00eb rast, p\u00ebrmbajtjen e kavanozit t\u00eb madh mund ta ndani n\u00eb kavanoza t\u00eb vegj\u00ebl. Kaq; tani, ju mund ta konsumoni. Kur ta hani, ajo do t\u2019ju jap\u00eb k\u00ebnaq\u00ebsi sepse nuk do t\u00eb jet\u00eb e but\u00eb dhe viskoze, por do t\u00eb k\u00ebrcas\u00eb n\u00eb goj\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":" P\u00ebrgatitjet p\u00ebr k\u00ebt\u00eb lloj armeje i fillojm\u00eb duke zgjedhur lakr\u00ebn: Ajo duhet t\u00eb jet\u00eb krejt\u00ebsisht e bardh\u00eb dhe \u00e7do gjetheje me nuanca jeshile, duhet m\u00ebnjanuar. Na duhen dy-tri karota dhe krip\u00eb e trash\u00eb guri e pajodizuar. P\u00ebrb\u00ebr\u00ebsit duhet t\u00eb jen\u00eb n\u00eb k\u00ebto proporcione: N\u00eb dy kilogram\u00eb lak\u00ebr, pes\u00eb lug\u00eb \u00e7aji krip\u00eb dhe dy-tri karota. […]<\/p>\n","protected":false},"author":5,"featured_media":6373,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-6372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6372","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=6372"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6372\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/6373"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=6372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=6372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=6372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}