{"id":2218,"date":"2021-09-03T02:08:38","date_gmt":"2021-09-03T00:08:38","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=2218"},"modified":"2022-01-17T04:35:38","modified_gmt":"2022-01-17T03:35:38","slug":"kandirani-djumbir","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/kandirani-djumbir\/","title":{"rendered":"Kandirani \u0111umbir"},"content":{"rendered":"

\"Kandirani<\/p>\n

Posno<\/div>\n

Kandirani \u0111umbir je ukusan i lekovit, ali ne treba preterivati s konzumacijom, dok bi dijabeti\u010dari i oni koji piju lekove za sni\u017eenje pritiska trebalo da ga izbegavaju.<\/strong><\/h2>\n

<\/p>\n

Za spremanje kandiranog \u0111umbira najva\u017enija je razmera sastojaka \u2013 1:1:3, odnosno \u0111umbir:\u0161e\u0107er:voda. Ako merite na grame, to iznosi 100:100:300 grama ili, ako merite na \u0161oljice \u2013 \u0161oljica:\u0161oljica:3 \u0161oljice.<\/strong><\/p>\n

Sastojci<\/h2>\n
    \n
  • \u010da\u0161a olju\u0161tenog i seckanog \u0111umbira<\/li>\n
  • \u010da\u0161a \u0161e\u0107era<\/li>\n
  • 3 \u010da\u0161e vode<\/li>\n
  • malo soli<\/li>\n
  • \u0161e\u0107er za valjanje, po \u017eelji<\/li>\n<\/ul>\n

    \u0110umbir olju\u0161tite i isecite na kockice, listi\u0107e, kolutove… kako vam je volja. Dok to radite, stavite vodu da se greje, a kad provri, malo posolite, pa stavite \u0161e\u0107er da se otopi. Ubacite \u0111umbir i, kad provri, smanjite vatru i kuvajte jo\u0161 20-25 minuta, pa procedite. U jednom sloju pore\u0111ajte kuvani \u0111umbir na pek-papir u plehu od rerne i su\u0161ite ga na 80-90 stepeni. Gotov je kad se osu\u0161i, ali je jo\u0161 uvek elasti\u010dan i lepo se grize. Po \u017eelji, malo prohla\u0111en ali jo\u0161 uvek topao \u0111umbir uvaljajte u \u0161e\u0107er.<\/p>\n

    \"Kandirani<\/p>\n

    Odlo\u017eite ga u staklene tegle. Na sobnoj temperaturi ovako mo\u017ee da se \u010duva do tri meseca, a u fri\u017eideru i do godinu dana.<\/p>\n

    Info<\/div>\n

    \u0110umbir je poreklom iz Indije i Kine, u Evropu je do\u0161ao posle Krsta\u0161kih ratova. U Indiji, pogotovo u Kini, koristi se hiljadama godina u medicinske svrhe. Pritom, kad Evropljani ka\u017eu \u0111umbir<\/em>, oni misle samo na njegov koren, koji i jeste najvredniji deo ove \u010dudesne biljke intenzivno ljutkastog ukusa.<\/p>\n

    Najpoznatija upotreba \u0111umbira kao leka jeste za smanjenje goru\u0161ice i mu\u010dnine, kao i za op\u0161te smirivanje \u017eeluca i ka\u0161lja. Preporuka je da ga koriste i astmati\u010dari jer \u201eprodi\u0161u\u201d<\/strong>.<\/p>\n

    Lekovita svojstva \u0111umbira bi\u0107e umanjena termi\u010dkom obradom, ne i izgubljena.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Posno Kandirani \u0111umbir je ukusan i lekovit, ali ne treba preterivati s konzumacijom, dok bi dijabeti\u010dari i oni koji piju lekove za sni\u017eenje pritiska trebalo da ga izbegavaju.<\/p>\n","protected":false},"author":2,"featured_media":2219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,29],"tags":[505],"yoast_head":"\nKandirani \u0111umbir | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Kandirani \u0111umbir je ukusan i lekovit, ali ne treba preterivati s konzumacijom. 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