<div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="1" style="float: none; margin:10px 0 10px 0; text-align:center;">
<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> 
<ins class="adsbygoogle" 
 style="display:block" 
 data-ad-client="ca-pub-9353012245817679" 
 data-ad-slot="4047806435" 
 data-ad-format="auto" 
 data-full-width-responsive="true"></ins> 
<script> 
 (adsbygoogle = window.adsbygoogle || []).push({}); 
</script> 
 

</div>
<p>Exista multe feluri de mancare care pot fi numite cel mai bun aperitiv pentru masa festiva. Heringul sarat si macroul fac parte din aceeasi categorie, dar difera putin. </p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
<!-- catfish --> 
 <script id="_vidverto-7de134a91844dc5b8af722764f659cc6">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-7de134a91844dc5b8af722764f659cc6");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("13507",t,{width:320,height:50})}))}(window,document);</script> 
 
 
 <script id="_vidverto-f67ff2f25277c860286d826e999b21db">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-f67ff2f25277c860286d826e999b21db");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("16392",t,{width:720,height:405})}))}(window,document);</script> 
 
 
<script id="_vidverto-025bfaa3b972f792991a295b518abca5">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-025bfaa3b972f792991a295b518abca5");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("10406",t,{width:720,height:405})}))}(window,document);</script>
</div>

<p>Heringul este mai traditional, pe cand macroul e mai gras si are un gust mai bogat.</p>
<p>Totusi, cand vine vorba despre aceste tipuri de peste, apare intrebarea: cand se marineza? Cu o zi, doua, trei – nu! Astazi, vom invata cum sa marinam pestele timp de 90 minute. Aveti nevoie anume de macrou, iar restul ingredientelor se gasesc in orice bucatarie.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>Ingredientul cheie este laptele, care face pestele moale. Acesta e cazul cand laptele si pestele cu siguranta se vor imprieteni!</p>
<p>INGREDIENTE:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p> 2 bucati macrou; 500 ml de apa; 4 linguri de sare; 8 boabe de piper negru; 5 boabe de ienibahar; 2 foi de dafin; coriandru – dupa gust; 1 lingura de zahar; 1 lingura de ulei; 1 lingura de otet; 100 ml de lapte.</p>
<p>MOD DE PREPARARE: </p>
<p>Decongelati macroul la temperatura camerei. Il eviscerati, ii taiati capul si il taiati bucati. Pregatiti marinada. Dati apa in clocot. </p>
<p>Adaugati sare, piper negru, ienibahar, otet, foi de dafin, coriandru si zahar. Fierbeti marinada inca 10 minute, dupa care o lasati la racit.</p>
<p>Turnati laptele in marinada, apoi puneti bucatile de peste. Lasati la marinat pentru 90 de minute. Dupa care, scurgeti saramura. Macroul marinat va fi foarte delicat, chiar daca va pare ca 90 de minute este prea putin. </p>
<p>Pestele este slab sarat, dar daca il tineti mai mult in saramura deja va fi peste masura de sarat. Macroul se pastreaza timp de 3 zile, dar un astfel de deliciu cu siguranta nu ajunge pana atunci.</p>

<div style="font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;"></div></p>