Kinai soj\u0173 pada\u017e\u0105 prad\u0117jo gaminti dar prie\u0161 5 t\u016bkstan\u010dius met\u0173. Japonai \u0161iuo pada\u017eu gardindavo ry\u017eius. Europie\u010diai apie sojos pada\u017e\u0105 su\u017einojo ir j\u012f prad\u0117jo vartoti visai neseniai, tik prie\u0161 kelis de\u0161imtme\u010dius.<\/p>\n
Tamsiai rudos spalvos specifinio skonio nekaloringas daug baltym\u0173 turintis pada\u017eas, kurio pagrind\u0105 sudaro sojos pupel\u0117s, tinka prie \u012fvairiausi\u0173 patiekal\u0173.<\/p>\n
Soj\u0173 pada\u017eas su \u017eolel\u0117mis<\/p>\n
Jam pagaminti reikia ananas\u0173 sul\u010di\u0173, medaus arba cukraus, citrinos sul\u010di\u0173, prieskonini\u0173 \u017eoleli\u0173 (smulkint\u0173 petra\u017eoli\u0173, krap\u0173, svog\u016bn\u0173 lai\u0161k\u0173, bazilik\u0173), trupu\u010dio garsty\u010di\u0173, alyvuogi\u0173 aliejaus ir sojos pada\u017eo i\u0161 parduotuv\u0117s.<\/p>\n
\u0160is pada\u017eas tiks \u012fvairioms salotoms, burok\u0117li\u0173, pupeli\u0173, avin\u017eirni\u0173 mi\u0161rain\u0117ms, silkei.<\/p>\n
Aliejaus pada\u017eas<\/strong><\/p>\n Aliejaus pada\u017eui pagaminti geriausiai tinka alyvuogi\u0173 aliejus. \u012e j\u012f prid\u0117kite \u012fvairi\u0173 prieskonini\u0173 \u017eoleli\u0173; tinka raudon\u0117lis, \u0161alavijas ar \u017ealia rozmarino \u0161akel\u0117. Stiklain\u012f u\u017esukite ir 10 dien\u0173 palaikykite tamsioje v\u0117sioje spintel\u0117je.<\/p>\n Toks pada\u017eas tinka salotoms, mi\u0161rain\u0117ms su burok\u0117liais, pupel\u0117mis, l\u0119\u0161iais ar raugintais kop\u016bstais.<\/p>\n Kefyro pada\u017eas<\/strong><\/p>\n Gaminamas \u012f kefyr\u0105 prid\u0117jus druskos, pipir\u0173, tarkuoto \u010desnako, smulkint\u0173 \u017eali\u0173 svog\u016bno lai\u0161k\u0173, krap\u0173, petra\u017eoli\u0173. \u0160is pada\u017eas tinka prie kebab\u0173, \u012fdaryt\u0173 lava\u0161\u0173, riebios \u017euvies (pavyzd\u017eiui, la\u0161i\u0161os, skumbr\u0117s). Jeigu norite riebesnio pada\u017eo, kefyr\u0105 mai\u0161ykite su grietine, grietin\u0117le ar majonezu.<\/p>\n Kefyro pada\u017eas itin tinka svog\u016bn\u0173 lai\u0161k\u0173 ir agurk\u0173 salotoms.<\/p>\n Jogurtinis pada\u017eas<\/strong><\/p>\n \u012e jogurt\u0105 prid\u0117j\u0119 trint\u0173 \u0161vie\u017ei\u0173 ar konservuot\u0173 uog\u0173, gausite lengv\u0105 nerieb\u0173 pada\u017e\u0105, kuriuo galima u\u017epilti blynelius, \u017eel\u0117, pudingus ar kitus desertus.<\/p>\n „I\u0161 nat\u016bralaus jogurto, var\u0161k\u0117s, smulkinto \u010desnako ir \u017ealumyn\u0173 galite pasigaminti tir\u0161t\u0105 pada\u017e\u0105, kuris tiks prie bulvini\u0173 blyn\u0173, kar\u0161t\u0173 bulvi\u0173, \u017euvies, vi\u0161tienos. Pada\u017e\u0105 pagardin\u0119 riebesne grietine, gausite riebesn\u012f pada\u017e\u0105, primenant\u012f \u017eemaiti\u0161k\u0105 kastin\u012f, kuris tiks prie su lupena virt\u0173 bulvi\u0173, bulvini\u0173 blyn\u0173, taip pat vi\u0161tienos, kalakutienos ar ver\u0161ienos“, – pataria mitybos specialist\u0117.<\/p>\n Jeigu \u012f jogurtin\u012f pada\u017e\u0105 \u012fd\u0117site ciber\u017eol\u0117s, jis \u012fgaus gelsv\u0105 atspalv\u012f, jei prid\u0117site smulkint\u0173 \u0161pinat\u0173, pada\u017eas \u012fgaus \u017ealsv\u0105 atspalv\u012f.<\/p>\n Pomidor\u0173 pada\u017eas<\/strong><\/p>\n Gana populiarus pada\u017eas, kur\u012f lengvai galite pasigaminti namuose. Gabal\u0117liais supjaustytus pomidorus virkite tol, kol sumink\u0161t\u0117s. I\u0161virusius pertrinkite per sietel\u012f ir virkite v\u0117l, kol pradin\u0117 pomidor\u0173 mas\u0117 suma\u017e\u0117s perpus. „\u012e pada\u017e\u0105 \u012fd\u0117kite druskos, truput\u012f cukraus, smulkinto \u010desnako, pipir\u0173, malt\u0173 kalendr\u0173, \u012ftarkuokite citrin\u0105 su \u017eievele, o jei norite a\u0161tresnio skonio, ir \u010dili pipir\u0173“, – pataria Z. \u0160tarkevi\u010dien\u0117.<\/p>\n Naminis pomidor\u0173 pada\u017eas tinka prie \u0161a\u0161lyko, picos, te\u0161loje apkeptos \u017euvies, keptos m\u0117sos, makaron\u0173, kept\u0173 bulvy\u010di\u0173.<\/p>\n Uog\u0173 pada\u017eas<\/strong><\/p>\n \u0160iam pada\u017eui reikia trint\u0173 uog\u0173 (pavyzd\u017eiui, bra\u0161ki\u0173, m\u0117lyni\u0173, avie\u010di\u0173) ir nedaug cukraus. \u012e kar\u0161t\u0105 vanden\u012f supilkite brinkinto krakmolo, galima \u012fpilti \u0161lakel\u012f likerio ar romo, truput\u012f citrin\u0173 sul\u010di\u0173. I\u0161plakus mas\u0119 gautas pada\u017eas tiks prie \u012fvairiausi\u0173 desert\u0173 – biskvitinio ar obuoli\u0173 pyrago, pudingo, led\u0173.<\/p>\n Beje, sald\u016bs pada\u017eai yra gaminami ir i\u0161 pieno. Pien\u0105 pakaitinkite iki virimo, \u012fd\u0117kite brinkinto krakmolo, vis mai\u0161ydami \u0161luotele, pasaldinkite cukrumi ar medumi ir dar pagardinkite tarkuotos citrinos \u017eievele ir vanilinu.<\/p>\n Baltas pieno pada\u017eas<\/strong><\/p>\n Gaminamas i\u0161 sviesto, jame pakepinus miltus ir u\u017epylus kar\u0161to pieno. Visk\u0105 i\u0161plakus \u0161luotele mas\u0117 kaitinama ant ma\u017eos ugnies, kol sutir\u0161t\u0117s (nuolat mai\u0161ant, kad nepridegt\u0173). Tai bazinis pada\u017eas, \u012f kur\u012f prid\u0117j\u0119 \u012fvairi\u0173 pried\u0173 lengvai pasigaminsite kit\u0173. Gardinti galima smulkintais svog\u016bnais, petra\u017eol\u0117mis, s\u016briu, pievagrybiais, \u0161pinatais, imbieru, rozmarinu, pakepintomis dar\u017eov\u0117mis. Toks pada\u017eas tiks prie vi\u0161tienos, \u017euvies, pupeli\u0173 ar apkep\u0117li\u0173.<\/p>\n Jeigu norite pada\u017eo riebesnio, galite j\u012f pagardinti grietin\u0117le. Toks pada\u017eas tiks apkepui, blynams, \u017euvies ir m\u0117sos patiekalams, tro\u0161kintoms dar\u017eov\u0117ms.<\/p>\n U\u017epilas<\/strong><\/p>\n Pasak pa\u0161nekov\u0117s, galima lengvai pasigaminti ir salot\u0173 u\u017epil\u0105: sumai\u0161ykite pirktin\u012f sojos pada\u017e\u0105 su alyvuogi\u0173 aliejumi (santykiu 1:4), prid\u0117kite smulkiai kapot\u0173 rozmarino lapeli\u0173 ir galite pilti ant bet koki\u0173 \u017eali\u0173 dar\u017eovi\u0173 (tik nemai\u0161ykite).<\/p>\n „Panaudodami citrin\u0173 sultis, med\u0173, alyvuogi\u0173 ar saul\u0117gr\u0105\u017e\u0173 aliej\u0173, tarkuotus krienus, maltas pakepintas saul\u0117gr\u0105\u017eas, saul\u0117je d\u017eiovintus pomidorus, trintus \u010desnakus ar d\u017eiovintus j\u016bros kop\u016bstus, galite pasigaminti \u012fvairi\u0173 salot\u0173 u\u017epil\u0173, – sako mitybos specialist\u0117. – Ir nebijokite eksperimentuoti. Salotoms gardinti tinka i\u0161 \u012fvairiausi\u0173 sul\u010di\u0173 pagaminti u\u017epilai, pridedant aliejaus. Pavyzd\u017eiui, citrinos sultis praskied\u0119 ananas\u0173 sultimis (1:1) ir prid\u0117j\u0119 aliejaus, gal\u0117site pagardinti kop\u016bst\u0173, mork\u0173, burok\u0117li\u0173 salotas.<\/p>\n Galima pasigaminti ir u\u017epil\u0105 silkei. Tam reik\u0117s citrin\u0173 ir burok\u0117li\u0173 sul\u010di\u0173 (1:1), cukraus, pipir\u0173, kapot\u0173 svog\u016bn\u0173 ir \u010desnak\u0173. \u0160is pikanti\u0161kas pada\u017eas suteiks silkei raudon\u0105 spalv\u0105.<\/p>\n Pada\u017e\u0173 receptai<\/strong><\/p>\n Brukni\u0173 pada\u017eas<\/p>\n 1 stiklin\u0117 baltojo vyno<\/p>\n 2 valgomieji \u0161auk\u0161tai brukni\u0173 uog\u0173<\/p>\n 1 nubrauktas \u0161auk\u0161tas krakmolo<\/p>\n 2 \u0161auk\u0161tai vandens<\/p>\n ½ \u0161auk\u0161to citrinos sul\u010di\u0173<\/p>\n 1 arbatinis \u0161auk\u0161telis cukraus<\/p>\n Pakaitinkite vyn\u0105, supilkite vandenyje brinkint\u0105 krakmol\u0105, citrinos sultis, \u012fd\u0117kite cukraus, uog\u0173. Neu\u017evirkite. Visk\u0105 gerai i\u0161mai\u0161ykite ir palikite atv\u0117sti.<\/p>\n \u0160is gardus pada\u017eas labai tinka prie vi\u0161tienos ar kalakutienos kepsnio.<\/p>\n <\/p>\n Korni\u0161on\u0173 pada\u017eas su kariu<\/p>\n 200 g majonezo<\/p>\n 1 \u0161auk\u0161tas kapot\u0173 svog\u016bn\u0173 lai\u0161k\u0173<\/p>\n 2 skiltel\u0117s smulkinto \u010desnako<\/p>\n 1 \u0161auk\u0161tas kapot\u0173 krap\u0173, petra\u017eoli\u0173<\/p>\n 1 arbatinis \u0161auk\u0161telis kario<\/p>\n 3 \u0161auk\u0161tai kapot\u0173 korni\u0161on\u0173<\/p>\n \u012e majonez\u0105 sud\u0117kite smulkintus svog\u016bn\u0173 lai\u0161kus, krapus, petra\u017eoles, \u010desnakus, kar\u012f, korni\u0161onus ir visk\u0105 gerai i\u0161mai\u0161ykite.<\/p>\n Pada\u017eas labai tinka prie \u017euvies patiekal\u0173.<\/p>\n <\/p>\n Naminis majonezas<\/p>\n 1 kiau\u0161inis<\/p>\n 1 citrinos sultys<\/p>\n 150 g saul\u0117gr\u0105\u017e\u0173 aliejaus<\/p>\n 1 arbatinis \u0161auk\u0161telis garsty\u010di\u0173<\/p>\n Truputis druskos, cukraus, pipir\u0173.<\/p>\n Kiau\u0161in\u012f ir citrinos sultis suplakite mikseriu, po truput\u0117l\u012f pildami aliej\u0173. Pabaigoje sud\u0117kite garsty\u010dias, drusk\u0105, cukr\u0173, pipirus ir visk\u0105 i\u0161mai\u0161ykite. Norint i\u0161gauti \u012fvairesni\u0173 skoni\u0173, galima pasirinkti kitus priedus. Tai gali b\u016bti smulkinti krapai, rozmarinai, bazilikas, pakepintos sezamo s\u0117klos, kapar\u0117liai, kario, imbiero ar d\u017eiovint\u0173 gryb\u0173 milteliai.<\/p>\n \u012edomu<\/strong><\/p>\n Pirmieji pada\u017eai buvo sukurti senov\u0117s Kinijoje. Viena pagrindini\u0173 pada\u017eo sudedam\u0173j\u0173 dali\u0173 buvo imbieras, kur\u012f vadino „skonio \u0161aknimi“.<\/p>\n Babilonie\u010diai jau prie\u0161 2 t\u016bkst. met\u0173 gamino pada\u017eus i\u0161 aliejaus ir acto.<\/p>\n Europoje monarch\u0173 valdymo laikais populiarus buvo \u017eali\u0173 prieskoni\u0173 ar garsty\u010di\u0173 pada\u017ea Nika Vagnerien\u0117<\/p>\n „Turiu didel\u0119 \u0161eim\u0105. Kasdien valg\u012f gaminu namuose. Nor\u0117\u010diau daugiau su\u017einoti apie pada\u017eus. Kaip juos gaminti, kurie prie ko dera, kaip galima pagaminti j\u0173 \u012fvairesni\u0173?“ – klausia skaitytoja Angel\u0117 Vizbarien\u0117 i\u0161 Panev\u0117\u017eio. Apie \u012fvairius pada\u017eus ir j\u0173 recept\u016bras kalbam\u0117s su Kauno kavin\u0117s „Suara“ vadove maisto technologe Zeta \u0160tarkevi\u010diene.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27315],"tags":[795,3442,3454,3076],"site":[],"post_item_type":[28489],"class_list":["post-8660","post","type-post","status-publish","format-standard","hentry","category-grozis-ir-sveikata","tag-mase","tag-padazas","tag-pomidoru-padazas","tag-vistienos"],"acf":{"post_sites":false},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/posts\/8660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/comments?post=8660"}],"version-history":[{"count":0,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/posts\/8660\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/media?parent=8660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/categories?post=8660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/tags?post=8660"},{"taxonomy":"site","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/site?post=8660"},{"taxonomy":"post_item_type","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/post_item_type?post=8660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2013 vasario 16<\/p>\n![\"\"](\"\/wp-content\/uploads\/2020\/11\/SveikasZmogus.gif\")
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