{"id":11082,"date":"2026-04-25T15:23:38","date_gmt":"2026-04-25T12:23:38","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=11082"},"modified":"2026-06-18T17:18:43","modified_gmt":"2026-06-18T14:18:43","slug":"kak-prigotovit-baklazhany-po-korejski-na-zimu-v-bankah","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/kak-prigotovit-baklazhany-po-korejski-na-zimu-v-bankah\/","title":{"rendered":"Qish uchun bankalarda koreyscha baqlajonni qanday pishirish mumkin"},"content":{"rendered":"<p>Baqlajon bog&#039;ning haqiqiy qiroli va kaloriya miqdori kam, ammo B vitaminlari, tola, kaliy va misga boy ko&#039;p qirrali sabzavotdir. 2026-yilda uyda tayyorlangan baqlajon murabbolari yanada mashhur bo&#039;ldi, chunki ular butun qish uchun vitamin zaxiralarini saqlab qolishning eng yaxshi usuli hisoblanadi. Agar siz baqlajon hosilingizni mazali va mazali ishtahani ochish usulini izlayotgan bo&#039;lsangiz, koreyscha uslubdagi taom sizning sevimli taomingiz bo&#039;ladi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11090\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Baklazhany-po-korejski-na-zimu.jpeg\" alt=\"Bankalarda qish uchun koreyscha uslubdagi baqlajonlar\" width=\"640\" height=\"360\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Baklazhany-po-korejski-na-zimu.jpeg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Baklazhany-po-korejski-na-zimu-300x169.jpeg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h2>Sterilizatsiyasiz qish uchun koreyscha uslubdagi baqlajon<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11089\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Baklazhany-po-korejski-na-zimu-bez-sterilizatsii.jpg\" alt=\"Sterilizatsiyasiz koreyscha baqlajonlar\" width=\"640\" height=\"480\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Baklazhany-po-korejski-na-zimu-bez-sterilizatsii.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Baklazhany-po-korejski-na-zimu-bez-sterilizatsii-300x225.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Bu usul vaqtni tejaydi va sabzavotlar keyingi mavsumgacha salqin joyda mukammal saqlanadi.<\/p>\n<p><strong>Kerakli masalliqlar:<\/strong><\/p>\n<ul>\n<li>yosh pishgan baqlajonlar - 5 kg;<\/li>\n<li>qizil shirin qalampir - 1 kg;<\/li>\n<li>achchiq qalampir - 50 g;<\/li>\n<li>sarimsoq - 180 g;<\/li>\n<li>sabzi \u2013 500 g;<\/li>\n<li>piyoz - 300 g;<\/li>\n<li>stol sirkasi 9% \u2013 150 ml;<\/li>\n<li>kungaboqar yog&#039;i - 150 ml;<\/li>\n<li>shakarli shakar \u2013 200 g;<\/li>\n<li>tuz \u2013 25-30 g.<\/li>\n<\/ul>\n<p><strong>Tayyorlash usuli:<\/strong><\/p>\n<ol>\n<li>Baqlajonlarni yaxshilab yuving, o&#039;rtacha kattalikdagi bo&#039;laklarga kesib oling, tuz seping va tabiiy achchiqlikni yo&#039;qotish uchun 2 soatga qoldiring.<\/li>\n<li>Sabzavotlar sharbatini chiqargandan so&#039;ng, ularni yuving, toza suv bilan yoping va 5-10 daqiqa qaynatib oling. Suzgichda suvini to&#039;kib tashlang.<\/li>\n<li>Piyoz, sarimsoq va ikkala turdagi qalampirni blenderda maydalang, sabzi koreys salat qirg&#039;ichida maydalang.<\/li>\n<li>Sabzavot aralashmasini qolgan ingredientlar bilan aralashtiring va qaynab turgan holga keltiring.<\/li>\n<li>Qaynatilgan baqlajonlarni qo&#039;shing, doimo aralashtirib, 10-15 daqiqa davomida qaynatib oling.<\/li>\n<li>Steril bankalarga soling, o&#039;rang va sovushini kuting.<\/li>\n<\/ol>\n<h2>An&#039;anaviy koreyscha baqlajon<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11085\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Traditsionnye-baklazhany-po-korejski.jpg\" alt=\"Klassik koreyscha baqlajon retsepti\" width=\"640\" height=\"360\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Traditsionnye-baklazhany-po-korejski.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Traditsionnye-baklazhany-po-korejski-300x169.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Bolgar qalampiri va sabzi bilan achchiq marinadning klassik kombinatsiyasi.<\/p>\n<table>\n<tr>\n<td>Tarkibi<\/td>\n<td>Miqdori<\/td>\n<\/tr>\n<tr>\n<td>Baqlajonlar<\/td>\n<td>1 kg<\/td>\n<\/tr>\n<tr>\n<td>Shirin qalampir<\/td>\n<td>100 g<\/td>\n<\/tr>\n<tr>\n<td>Sabzi<\/td>\n<td>100 g<\/td>\n<\/tr>\n<tr>\n<td>Sarimsoq<\/td>\n<td>4 ta chinnigul<\/td>\n<\/tr>\n<\/table>\n<p><strong>Tayyorlash:<\/strong><\/p>\n<ul>\n<li>Tayyorlangan sabzavotlarni 5 daqiqa qaynatib oling, so&#039;ngra ortiqcha namlikni yo&#039;qotish uchun ularni 4-6 soat davomida press ostiga qo&#039;ying.<\/li>\n<li>Baqlajonlarni chiziqlar shaklida kesib oling, maydalangan sabzi va qalampir bilan aralashtiring.<\/li>\n<li>Yog &#039;, sirka, shakar va ziravorlar qo&#039;shing.<\/li>\n<li>Idishlarga tarqating va qaynoq suvda 20 daqiqa davomida sterilizatsiya qiling.<\/li>\n<\/ul>\n<h2>Tez-tez so&#039;raladigan savollar: Amaliy bog&#039;dorchilik bo&#039;yicha maslahatlar<\/h2>\n<ul>\n<li><strong>Baqlajon achchiq ekanligini qanday bilasiz?<\/strong> Qattiq po&#039;stlog&#039;li yosh mevalarni tanlang. Agar ular bir muddat saqlangan bo&#039;lsa, ularni har doim tuzga botirib oling.<\/li>\n<li><strong>Terini qirib tashlashim kerakmi?<\/strong> Yo&#039;q, yosh mevalarda u yumshoq bo&#039;ladi va gazakga kerakli tuzilish beradi.<\/li>\n<li><strong>Blanklarni qanday saqlash kerak?<\/strong> Eng yaxshi joy - harorat +15\u00b0C gacha bo&#039;lgan podval yoki qabr.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>\u0411\u0430\u043a\u043b\u0430\u0436\u0430\u043d \u2014 \u043d\u0430\u0441\u0442\u043e\u044f\u0449\u0438\u0439 \u043a\u043e\u0440\u043e\u043b\u044c \u0434\u0430\u0447\u043d\u043e\u0433\u043e \u043e\u0433\u043e\u0440\u043e\u0434\u0430 \u0438 \u0443\u043d\u0438\u0432\u0435\u0440\u0441\u0430\u043b\u044c\u043d\u044b\u0439 \u043e\u0432\u043e\u0449, \u043a\u043e\u0442\u043e\u0440\u044b\u0439 \u043f\u0440\u0438 \u043d\u0438\u0437\u043a\u043e\u0439 \u043a\u0430\u043b\u043e\u0440\u0438\u0439\u043d\u043e\u0441\u0442\u0438 \u0431\u043e\u0433\u0430\u0442 \u0432\u0438\u0442\u0430\u043c\u0438\u043d\u0430\u043c\u0438 \u0433\u0440\u0443\u043f\u043f\u044b B, \u043a\u043b\u0435\u0442\u0447\u0430\u0442\u043a\u043e\u0439, \u043a\u0430\u043b\u0438\u0435\u043c \u0438 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11094,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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