{"id":5482,"date":"2019-08-14T06:36:18","date_gmt":"2019-08-14T08:36:18","guid":{"rendered":"https:\/\/www.silutesnaujienos.lt\/lt\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\/"},"modified":"2019-08-14T06:36:18","modified_gmt":"2019-08-14T08:36:18","slug":"renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose","status":"publish","type":"post","link":"https:\/\/www.silutesnaujienos.lt\/lt\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\/","title":{"rendered":"Renesans\u0105 i\u0161gyvenantys burok\u0117liai: nuo netik\u0117t\u0173 vaidmen\u0173 kepiniuose iki aprai\u0161k\u0173 desertuose"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"\/\/silutesnaujienos.lt\/images\/stories\/2019\/08\/08_14\/Burokliaiypamaistingi.jpg\" class=\"jcepopup\" target=\"_blank\" rel=\"noopener noreferrer\" data-rel=\"lightbox-gallery-7G2y4VBW\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"\/\/silutesnaujienos.lt\/images\/stories\/2019\/08\/08_14\/thumbnails\/thumb_Burokliaiypamaistingi.jpg\" width=\"307\" height=\"230\" alt=\"Burokliaiypamaistingi\" style=\"margin: 5px; float: left;\" \/><\/a><strong>Nors vizualiai burok\u0117lis i\u0161 pirmo \u017evilgsnio gali pasirodyti ne itin patrauklus, ta\u010diau \u0161i lietuvi\u0161ka dar\u017eov\u0117 turi daugyb\u0119 vitamin\u0173 ir neretai yra linksniuojama kaip tikras sveikatos \u0161altinis. Mitybos specialistai d\u0117l organizmui palanki\u0173 savybi\u0173 ragina burok\u0117lius kuo da\u017eniau \u012ftraukti \u012f savo meniu ir tikina, kad \u0161i\u0173 dien\u0173 kulinarija si\u016blo kur kas \u012fdomesni\u0173 variacij\u0173 nei mums \u012fprasti \u0161altibar\u0161\u010diai ar mi\u0161rain\u0117s.<\/strong><\/p>\n<p><strong>Ne tik skan\u016bs, bet ir naudingi<\/strong><\/p>\n<p>Kaip pasakoja restoran\u0173 \u0161ef\u0117 ir maisto ekspert\u0117 Aida Matulevi\u010di\u016bt\u0117, burok\u0117lis yra nepana\u0161us \u012f joki\u0105 kit\u0105 dar\u017eov\u0119 \u2013 jis sotesnis, o j\u012f suvalgius juntamas malonus, \u0161velnaus skonio poj\u016btis. Be to, burok\u0117liai puikiai veikia kaip antioksidantas, nes stiprina krauj\u0105, valo organizm\u0105 ir apr\u016bpina j\u012f \u012fvairiais mikroelementais.<\/p>\n<p>\u201e\u0160i paprasta ir daug kam prieinama dar\u017eov\u0117 yra labai turtinga maistin\u0117mis med\u017eiagomis ir skoniu. \u017dinoma, vertingiausi yra \u017eali burok\u0117liai, ta\u010diau \u012fprastas j\u0173 apdorojimo b\u016bdas \u2013 virimas ar rauginimas \u2013 tik minimaliai suma\u017eina j\u0173 verting\u0105sias savybes. Burok\u0117liuose gausu vitamino C, taip pat jie pasi\u017eymi dideliu baltym\u0173, magnio, jodo, kalcio, kalio, fosforo bei gele\u017eies kiekiu\u201c, \u2013 teigia A. Matulevi\u010di\u016bt\u0117.<\/p>\n<p>Anot maisto ekspert\u0117s, burok\u0117liai yra puikiai vir\u0161kinami, o nema\u017ea dalis juose esan\u010di\u0173 angliavandeni\u0173 yra vienintelis kalorij\u0173 turintis elementas. \u010cia pat ji priduria, kad burok\u0117li\u0173 sultys \u2013 ypa\u010d naudingos, o j\u0173 lapeliai taip pat gali b\u016bti lengvai panaudojami maisto gamyboje.<\/p>\n<p><strong>Tarp pirk\u0117j\u0173 populiariausi virti burok\u0117liai<\/strong><\/p>\n<p>Prekybos tinklo IKI komunikacijos vadov\u0117 Berta \u010caikauskait\u0117 pasakoja, kad tautie\u010diai burok\u0117lius tikrai vertina ir da\u017enai perka: \u201eBurok\u0117li\u0173 asortimente turime i\u0161tisus metus, ta\u010diau lietuvi\u0161ka produkcija kiekvienais metais lentynas pasiekia ma\u017edaug tuo pa\u010dius metu \u2013 liepos m\u0117nes\u012f. \u0160iltuoju sezonu burok\u0117liai \u012fgauna pagreit\u012f, nes pirk\u0117jai noriai juos renkasi daugumos pam\u0117gtiems \u0161altibar\u0161\u010diams gaminti. Kita vertus, j\u0173 populiarumas nebl\u0117sta ir v\u0117liau. Pastaraisiais metais lietuviai burok\u0117lius renkasi vis \u012fdomesniems patiekalams ir \u012fvairiais pavidalais: \u017ealius, marinuotus ar virtus\u201c.<\/p>\n<p>Tiesa, pasiteiravus, kurios r\u016b\u0161ies burok\u0117li\u0173 parduodama daugiausiai, B. \u010caikauskait\u0117 pa\u017eymi, jog net 65 proc. vis\u0173 parduodam\u0173 burok\u0117li\u0173 sudaro virti burok\u0117liai.<\/p>\n<p><strong><a href=\"\/\/silutesnaujienos.lt\/images\/stories\/2019\/08\/08_14\/Buroklipyragas.jpg\" class=\"jcepopup\" target=\"_blank\" rel=\"noopener noreferrer\" data-rel=\"lightbox-gallery-7G2y4VBW\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"\/\/silutesnaujienos.lt\/images\/stories\/2019\/08\/08_14\/thumbnails\/thumb_Buroklipyragas.jpg\" width=\"307\" height=\"230\" alt=\"Buroklipyragas\" style=\"margin: 5px; float: right;\" \/><\/a>Atsikleid\u017eia ir pagrindiniuose, ir sald\u017eiuose patiekaluose<\/strong><\/p>\n<p>Matulevi\u010di\u016bt\u0117 pasakoja, jog nors pas mus burok\u0117liai yra populiar\u016bs ir da\u017enai valgomi, kitose, tolimesn\u0117se, \u0161alyse \u0161i dar\u017eov\u0117 yra kur kas re\u010diau sutinkama, ta\u010diau vertinama ir pama\u017eu atrandama i\u0161 naujo. Ma\u017ea to, gastronomin\u0117s mados diktuoja ir naujas tendencijas maiste \u2013 vis da\u017eniau burok\u0117liai integruojami \u012f \u012fdomesnius patiekalus.<br \/>\u201eBurok\u0117li\u0173 panaudojimo b\u016bd\u0173 gali b\u016bti labai daug. Tai ne tik sriuboms ir salotoms tinkantis ingredientas, i\u0161 jo \u0161iandien daug kas gamina kokteilius, karpa\u010d\u0105, kepa burok\u0117li\u0173 kotletus ar keksiukus, daro u\u017etep\u0117les, kremus, burok\u0117li\u0173 put\u0117sius, i\u0161gauna ledus ar gardina \u0161okoladinius desertus\u201c, \u2013 tendencijas komentuoja A. Matulevi\u010di\u016bt\u0117.<\/p>\n<p><strong>Burok\u0117li\u0173 kotletai<\/strong><\/p>\n<p><em>Reik\u0117s:<\/em><\/p>\n<ul>\n<li>6 vnt. vidutinio dyd\u017eio burok\u0117li\u0173;<\/li>\n<li>1 morkos;<\/li>\n<li>1 didelio svog\u016bno;<\/li>\n<li>1 kiau\u0161inio;<\/li>\n<li>2\u20133 skilteli\u0173 \u010desnako;<\/li>\n<li>4 valg. \u0161auk\u0161t. krakmolo;<\/li>\n<li>2\u20133 valg. \u0161auk\u0161t. malt\u0173 d\u017ei\u016bv\u0117s\u0117li\u0173;<\/li>\n<li>druskos ir juod\u0173j\u0173 pipir\u0173 pagal skon\u012f;<\/li>\n<li>milt\u0173 (jei reik\u0117s).<\/li>\n<\/ul>\n<p><em>Gaminimas:<\/em><\/p>\n<p>Burok\u0117lius nuplaukite, i\u0161virkite, o atv\u0117sus nulupkite ir sutarkuokite per stambi\u0105 tark\u0105. Nuskuskite mork\u0105 ir taip pat sutarkuokite, j\u0105 ir smulkiai pjaustyt\u0105 svog\u016bn\u0105 pakepinkite keptuv\u0117je su aliejumi. \u012e didesn\u012f duben\u012f mai\u0161ykite tarkuotus burok\u0117lius ir kepintus svog\u016bn\u0105 bei mork\u0105. Berkite prieskonius, \u012fd\u0117kite krakmol\u0105 ir d\u017ei\u016bv\u0117s\u0117lius bei visk\u0105 gerai i\u0161mai\u0161ykite. Jei mas\u0117 gaunasi kiek skystok\u0105, \u012fd\u0117kite \u0161iek tiek milt\u0173. Rankomis suformuokite norimo dyd\u017eio kotletukus, apvoliokite d\u017ei\u016bv\u0117s\u0117liuose ir kepkite keptuv\u0117je su aliejumi.<\/p>\n<p><strong>\u0160okoladinis burok\u0117li\u0173 pyragas<\/strong><\/p>\n<p><em>Reik\u0117s:<\/em><\/p>\n<ul>\n<li>1 puodelio milt\u0173;<\/li>\n<li>\u00bc puodelio kakavos milteli\u0173;<\/li>\n<li>\u00bc arbat. \u0161auk\u0161t. druskos;<\/li>\n<li>200 g juodojo \u0161okolado;<\/li>\n<li>\u00bd puodelio kokos\u0173 aliejaus;<\/li>\n<li>3 kiau\u0161ini\u0173;<\/li>\n<li>2 arbat. \u0161auk\u0161t. vanil\u0117s ekstrakto;<\/li>\n<li>\u00be puodelio rudojo nerafinuoto cukraus;<\/li>\n<li>1 didelio virto burok\u0117lio.<\/li>\n<\/ul>\n<p><em>Gaminimas:<\/em><\/p>\n<p>Pirmiausiai, cukr\u0173, kiau\u0161inius ir vanil\u0117s ekstrakt\u0105 i\u0161plakite iki vientis\u0173 put\u0173. Gar\u0173 vonel\u0117je i\u0161tirpinkite \u0161okolad\u0105 ir kokos\u0173 aliej\u0173. Kitame dubenyje sumai\u0161ykite miltus, kakav\u0105 ir drusk\u0105. Galiausiai, visus ingredientus sumai\u0161ykite tarpusavyje ir ten sud\u0117kite stambiai tarkuot\u0105 burok\u0117l\u012f (virt\u0105). \u012e kepimo popieriumi i\u0161klot\u0105 skard\u0105 supilkite gaut\u0105 mas\u0119. Pyrag\u0105 pa\u0161aukite \u012f iki 190 laipsni\u0173 \u012fkaitint\u0105 orkait\u0119 ir kepkite apie 45 min. Pyrag\u0105 traukite ir tiekite tuomet, kai patikrinus mediniu pagaliuku, jis bus sausas. I\u0161kepus\u012f pyrag\u0105 galima apibarstyti cukraus pudra ir patiekti su \u012fvairiais priedais: uogomis, ledais, medumi.<\/p>\n<p><strong>Burok\u0117li\u0173 virtinukai<\/strong><\/p>\n<p><em>Reik\u0117s:<\/em><\/p>\n<p>2 vnt. vidutinio dyd\u017eio bulvi\u0173;<br \/>3 vnt. vidutinio dyd\u017eio burok\u0117li\u0173;<br \/>70 g pilno gr\u016bdo speltos milt\u0173;<br \/>2 valg. \u0161auk\u0161t. 30 proc. riebumo grietin\u0117s;<br \/>\u017eiupsnelio druskos, pipir\u0173 ir norim\u0173 \u017eoleli\u0173.<\/p>\n<p><em>Gaminimas:<\/em><\/p>\n<p>\u012ekaitinkite orkait\u0119 iki 175 laipsni\u0173 temperat\u016bros. Neluptus burok\u0117lius ir bulves suvyniokite \u012f atskirus folijos vokelius ir kepkite burok\u0117lius 60 min., bulves \u2013 40 min. Kai dar\u017eov\u0117s atv\u0117s, elektriniu trintuvu sutrinkite jas iki vientisos mas\u0117s. \u012e duben\u012f su trint\u0173 bulvi\u0173 ir burok\u0117li\u0173 mase \u012fmai\u0161ykite drusk\u0105, pipirus, pasirinktas \u017eoleles ir miltus. Visk\u0105 gerai i\u0161mai\u0161ykite ir formuokite nedidelio dyd\u017eio virtinukus. Apvoliokite juos miltuose ir palikite juos \u0161aldytuve pernakt, kad te\u0161la susistov\u0117t\u0173. I\u0161 \u0161aldytuvo i\u0161imtus virtinukus virkite 2\u20134 min. pas\u016bdytame vandenyje. Patiekite su grietine.<\/p>\n<p><strong>Kepint\u0173 burok\u0117li\u0173 salotos su apelsinais<\/strong><\/p>\n<p><em>Reik\u0117s:<\/em><\/p>\n<ul>\n<li>3 vidutinio didumo burok\u0117li\u0173;<\/li>\n<li>4 valg. \u0161auk\u0161t. alyvuogi\u0173 aliejaus;<\/li>\n<li>druskos, malt\u0173 juod\u0173j\u0173 pipir\u0173 (pagal skon\u012f);<\/li>\n<li>1 valg. \u0161auk\u0161t. spaust\u0173 apelsin\u0173 sul\u010di\u0173;<\/li>\n<li>2 valg. \u0161auk\u0161t. balzaminio acto;<\/li>\n<li>3 raudon\u0173j\u0173 apelsin\u0173;<\/li>\n<li>1 raudonojo svog\u016bno,<\/li>\n<li>100 g fetos s\u016brio;<\/li>\n<li>kalendros, bazilik\u0173 ar kit\u0173 m\u0117gstam\u0173 \u017eoleli\u0173.<\/li>\n<\/ul>\n<p><em>Gaminimas:<\/em><\/p>\n<p>Burok\u0117lius nuplaukite, nusausinkite, ap\u0161lakstyti alyvuogi\u0173 aliejumi (2 valg. \u0161auk\u0161t.), apibarstykite pipirais, d\u0117kite \u012f kepimo ind\u0105, u\u017edenkite kepimo folija ir kepti apie 1,5 val. \u012fkaitintoje iki 200 \u00b0C orkait\u0117je. Palikite burok\u0117lius atv\u0117sti. Per t\u0105 laik\u0105 pasigaminkite pada\u017e\u0105: \u012f ma\u017e\u0105 duben\u0117l\u012f supilkite apelsin\u0173 sultis, balzamin\u012f act\u0105, alyvuogi\u0173 aliej\u0173 (2 valg. \u0161auk\u0161t.) ir gerai sumai\u0161ykite. Atv\u0117susius burok\u0117lius nulupkite ir supjaustykite nedideliais kubeliais. \u012e duben\u012f d\u0117kite supjaustytus burok\u0117lius, grie\u017ein\u0117liais supjaust\u0105 svog\u016bn\u0105, apelsin\u0173 skilteles (pasilikti apelsino skilteli\u0173 papuo\u0161imui), susmulkintas prieskonines \u017eoles ir u\u017epilkite paruo\u0161tu pada\u017eu bei atsargiai sumai\u0161ykite. Prie\u0161 patiekiant ant salot\u0173 vir\u0161aus u\u017eberkite smulkinto fetos s\u016brio ir likusias apelsino skilteles.<\/p>\n<p>Skanaus!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Nors vizualiai burok\u0117lis i\u0161 pirmo \u017evilgsnio gali pasirodyti ne itin patrauklus, ta\u010diau \u0161i lietuvi\u0161ka dar\u017eov\u0117 turi daugyb\u0119 vitamin\u0173 ir neretai yra linksniuojama kaip tikras sveikatos \u0161altinis. Mitybos specialistai d\u0117l organizmui palanki\u0173 savybi\u0173 ragina burok\u0117lius kuo da\u017eniau \u012ftraukti \u012f savo meniu ir tikina, kad \u0161i\u0173 dien\u0173 kulinarija si\u016blo kur kas \u012fdomesni\u0173 variacij\u0173 nei mums \u012fprasti [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53],"tags":[],"class_list":["post-5482","post","type-post","status-publish","format-standard","category-sveikatos-saltinis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Renesans\u0105 i\u0161gyvenantys burok\u0117liai: nuo netik\u0117t\u0173 vaidmen\u0173 kepiniuose iki aprai\u0161k\u0173 desertuose - \u0160ilut\u0117s naujienos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.silutesnaujienos.lt\/lt\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Renesans\u0105 i\u0161gyvenantys burok\u0117liai: nuo netik\u0117t\u0173 vaidmen\u0173 kepiniuose iki aprai\u0161k\u0173 desertuose - \u0160ilut\u0117s naujienos\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Nors vizualiai burok\u0117lis i\u0161 pirmo \u017evilgsnio gali pasirodyti ne itin patrauklus, ta\u010diau \u0161i lietuvi\u0161ka dar\u017eov\u0117 turi daugyb\u0119 vitamin\u0173 ir neretai yra linksniuojama kaip tikras sveikatos \u0161altinis. Mitybos specialistai d\u0117l organizmui palanki\u0173 savybi\u0173 ragina burok\u0117lius kuo da\u017eniau \u012ftraukti \u012f savo meniu ir tikina, kad \u0161i\u0173 dien\u0173 kulinarija si\u016blo kur kas \u012fdomesni\u0173 variacij\u0173 nei mums \u012fprasti [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.silutesnaujienos.lt\/lt\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\/\" \/>\n<meta property=\"og:site_name\" content=\"\u0160ilut\u0117s naujienos\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/silutes.naujienos\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-14T08:36:18+00:00\" \/>\n<meta property=\"og:image\" content=\"\/\/silutesnaujienos.lt\/images\/stories\/2019\/08\/08_14\/thumbnails\/thumb_Burokliaiypamaistingi.jpg\" \/>\n<meta name=\"author\" content=\"\u0160ilut\u0117s naujien\u0173 inf.\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\u0160ilut\u0117s naujien\u0173 inf.\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minut\u0117s\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\\\/\"},\"author\":{\"name\":\"\u0160ilut\u0117s naujien\u0173 inf.\",\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/#\\\/schema\\\/person\\\/232f475ddd4a7b5f49b3abc788b17e83\"},\"headline\":\"Renesans\u0105 i\u0161gyvenantys burok\u0117liai: nuo netik\u0117t\u0173 vaidmen\u0173 kepiniuose iki aprai\u0161k\u0173 desertuose\",\"datePublished\":\"2019-08-14T08:36:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\\\/\"},\"wordCount\":1046,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/#organization\"},\"articleSection\":[\"Sveikatos \u0161altinis\"],\"inLanguage\":\"lt-LT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\\\/\",\"url\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/renesansa-isgyvenantys-burokeliai-nuo-netiketu-vaidmenu-kepiniuose-iki-apraisku-desertuose\\\/\",\"name\":\"Renesans\u0105 i\u0161gyvenantys burok\u0117liai: nuo netik\u0117t\u0173 vaidmen\u0173 kepiniuose iki aprai\u0161k\u0173 desertuose - 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