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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 2 buc.</p>
<p>sare &#8211; 0,5 lingurita</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>smantana &#8211; 250 g</p>
<p>branza &#8211; 100 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>carnati, sunca, cremvursti fierti etc &#8211; 80 g</p>
<p>ceapa verde &#8211; 50 g (1 buchet)</p>
<p>faina &#8211; 400 g</p>
<p>bicarbonat de sodiu &#8211; 0,5 lingurita</p>
<p>ulei vegetal &#8211; pentru prajit</p>
<p><img class="alignnone size-full wp-image-27035" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/saartele-cu-ou-si-smantana.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Spargeti 2 oua intr-un castron, adaugati 0,5 lingurite sare si bateti usor cu telul.</p>
<p>Acum trimitem la oua 250 g de smantana.</p>
<p>Se ia smantana 15-20% si de preferat la temperatura camerei.</p>
<p>Apoi adaugati 100 g de branza rasa, carnati (se poate si fara el) si ceapa verde tocata in masa de smantana si oua.</p>
<p><img class="alignnone size-full wp-image-21582" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/oua-cu-smantana.jpg" alt="" width="895" height="606" /></p>
<p>Amestecam toate ingredientele si turnam 400 g de faina cernuta, precum si 0,5 lingurite sifon bicarbonat de sodiu.</p>
<p>Framantam aluatul.</p>
<p>Ar trebui sa ramana moale, dar sa nu se lipeasca de maini.</p>
<p>Este posibil sa aveti nevoie de putin mai multa faina decat am indicat in reteta.</p>
<p>Depinde de faina in sine, si de continutul de grasime al smantanii si de marimea oualor, dar, in acelasi timp, incercam sa nu umplem aluatul cu faina.</p>
<p>Acum acoperiti-l cu un prosop sau un capac si lasati-l pe masa timp de 10 minute.</p>
<p>Dupa 10 minute, transferam aluatul pe o masa bine pudrata cu faina, deasupra presaram aluatul cu faina sa nu se lipeasca de sucitor si rulam intr-un strat de 0,5 cm grosime.</p>
<p>Taiem aluatul rulat in jumatate, iar apoi in fasii de 3,5 cm latime.</p>
<p><img class="alignnone wp-image-21583" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/saratele-cu-ceapa.jpg" alt="" width="888" height="575" /></p>
<p>Aluatul este foarte fraged, asa ca luam cu grija saratelele in maini.</p>
<p>Se toarna ulei vegetal intr-o tigaie, se incalzeste bine si se prajesc betisoarele pe ambele parti pana se rumenesc.</p>
<p><img class="alignnone wp-image-21584" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/tigaie-cu-uleo.jpg" alt="" width="890" height="574" /></p>
<p>Facem focul sub mediu pentru ca aluatul sa aiba timp sa se prajeasca in interior si betisoarele sa nu se ard.</p>
<p><img class="alignnone wp-image-21585" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/saratele.jpg" alt="" width="886" height="538" /></p>
<p>Transferati-le pe o farfurie tapetata cu prosoape de hartie si serviti imediat calde.</p>
<p>Pofta buna!</p>

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