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Отожмите."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте к фаршу батон с солью и перцем. Хорошо перемешайте и сформируйте небольшие шарики."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Обваляйте заготовки в муке и стряхните излишки."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мелко нарежьте луковицу. Морковь натрите на крупной тёрке."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В сковороде разогрейте половину масла на среднем огне. Подрумяньте биточки со всех сторон. Выложите на тарелку."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разогрейте оставшееся масло и за 4–5 минут обжарьте морковь с луком. Посыпьте столовой ложкой муки и перемешайте."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте томатную пасту вместе с солью, перцем и хмели-сунели. Обжаривайте ещё минуту, после залейте водой и оставьте под крышкой на 5 минут."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выложите биточки в соус. Готовьте под крышкой на небольшом огне 25–30 минут."}]}]}]}]}]}],"path":{"items":[{"text":"lifehacker.ru"}]},"url":"https://Lifehacker.ru/recipe/myasnye-bitochki-s-tomatnym-sousom/","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://Lifehacker.ru/recipe/myasnye-bitochki-s-tomatnym-sousom/","subtitle":{"path":{"items":[{"text":"lifehacker.ru"}],"favicon":{"index":7,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":1,"query":"Чем отличаются \u0007[котлеты\u0007] от \u0007[биточков\u0007] по составу?","content":{"type":"suggest_fact","answer":{"answer":"По сути, \u0007[биточки\u0007] - это и есть \u0007[котлеты\u0007], т.к. тоже готовятся как из фарша, так и из рубленого мяса. Тоже обжариваются на сковороде. Главное \u0007[отличие\u0007] в форме, они всегда круглые, немного приплюснутые и небольшого размера. \u0007[Биточки\u0007] чаще принято тушить в соусе и подавать вместе с ним, тогда как у \u0007[котлет\u0007] должна быть хрустящая корочка."},"source":{"url":"https://vk.com/wall-168345154_9089","subtitle":{"path":{"items":[{"text":"vk.com"}],"favicon":{"index":9,"pageNumber":0,"size":"m"}}}},"url":"https://vk.com/wall-168345154_9089"}},{"pos":2,"query":"Что представляют собой \u0007[биточки\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"Биточки – \u0007[небольшие круглые рубленые котлетки из мяса.\u0007]"}]},{"content":[{"type":"text","text":"Впервые они появились во французской кухне в XVIII веке. Тогда это были небольшие отбивные котлеты и назывались они «медальоны»."}]},{"content":[{"type":"text","text":"От обычных котлет биточки отличаются формой (они круглые) и размером (они гораздо меньше)."}]},{"content":[{"type":"text","text":"Для приготовления биточков подходит любое мяса. Можно даже смешивать разные сорта в равных пропорциях."}]}],"path":{"items":[{"text":"povarenok.ru"}]},"url":"https://www.povarenok.ru/recipes/dishes/main/?searchid=70","headline":"Биточки (более 100 рецептов с фото) - рецепты с фотографиями на Поварёнок.ру","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.povarenok.ru/recipes/dishes/main/?searchid=70","subtitle":{"path":{"items":[{"text":"povarenok.ru"}],"favicon":{"index":11,"pageNumber":0,"size":"m"}}}}}},{"pos":3,"query":"Из каких каш готовят \u0007[биточки\u0007] и \u0007[котлеты\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"- Котлеты, биточки готовят \u0007[из\u0007] вязких и протертых каш (\u0007[пшенной, рисовой, пшеничной, манной\u0007]…). Крупы варят на смеси воды с молоком или на воде. Кашу охлаждают до 60-70 градусов, вводят яйца, соль, перемешивают, формуют котлеты или биточки, панируют в сухарях, обжаривают (или варят на пару). Подают со сметаной, сметанным, грибным или сладким соусом, вареньем."}]}],"path":{"items":[{"text":"myjane.ru"}],"description":{"text":"СМИ"}},"url":"https://www.myjane.ru/articles/text/?id=10388","headline":"Рецепты для молодых хозяек. Котлеты. Котлеты из круп. Часть 1 - рисовые котлеты...","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.myjane.ru/articles/text/?id=10388","subtitle":{"path":{"items":[{"text":"myjane.ru"}],"favicon":{"index":13,"pageNumber":0,"size":"m"}}}}}},{"pos":4,"query":"Как приготовить \u0007[биточки\u0007] \u0007[мясные\u0007] с томатным соусом?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Согласно источнику, для приготовления мясных биточков с томатным соусом понадобятся следующие ингредиенты:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"батон — 3 ломтика;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"молоко — 100 мл;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"фарш из свинины и говядины — 500 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"перец чёрный молотый — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"мука — 1 ст. ложка + для обваливания;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"репчатый лук — 1 штука;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"морковь — 1 штука;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"растительное масло — 4 ст. ложки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"томатная паста — 1 ст. ложка;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"хмели-сунели — ½ ч. ложки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"вода — 350–400 мл."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Ломтики батона без корочек нарежьте кусочками, залейте молоком и оставьте на 10–15 минут. Отожмите."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте к фаршу батон с солью и перцем. Хорошо перемешайте и сформируйте небольшие шарики."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Обваляйте заготовки в муке и стряхните излишки."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мелко нарежьте луковицу. Морковь натрите на крупной тёрке."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В сковороде разогрейте половину масла на среднем огне. Подрумяньте биточки со всех сторон. Выложите на тарелку."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разогрейте оставшееся масло и за 4–5 минут обжарьте морковь с луком. Посыпьте столовой ложкой муки и перемешайте."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте томатную пасту вместе с солью, перцем и хмели-сунели. Обжаривайте ещё минуту, после залейте водой и оставьте под крышкой на 5 минут."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выложите биточки в соус. 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