{"id":1113,"date":"2011-04-26T19:46:04","date_gmt":"2011-04-26T19:46:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1113"},"modified":"2011-04-26T19:46:04","modified_gmt":"2011-04-26T19:46:04","slug":"gebratene-leber-zhao-gan-ji","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/gebratene-leber-zhao-gan-ji\/","title":{"rendered":"Gebratene Leber &#8211; zhao gan ji"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n500 g verschiedene Gefl\u00fcgelleber <br \/>\nSalz<br \/>\nPfeffer<br \/>\nGlutamat<\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>Die Leber wird in kleine Scheibchen geschnitten. Salz und etwas Glutamat werden unter die St\u00fcckchen gemengt. Auf der Pfanne reichlich fett erhitzen, nicht zu hei\u00df werden lassen. Leberst\u00fcckchen einzeln in das hei\u00dfe Fett geben, so da\u00df sie von allen Seiten sofort von Fett umschlossen werden. Darauf achten, da\u00df das Fett nicht zu hei\u00df ist, da sonst die Leber zu hart wird. Drei bis vier Minuten braten lassen, dann mit Schauml\u00f6ffel herausnehmen, etwas Salz und Pfeffer dar\u00fcber streuen und servieren.<br \/>\nF\u00fcr Leber im Schlafrock Maizena-So\u00dfe verwenden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 500 g verschiedene Gefl\u00fcgelleber Salz Pfeffer Glutamat Zubereitung: Die Leber wird in kleine Scheibchen geschnitten. Salz und etwas Glutamat werden unter die St\u00fcckchen gemengt. Auf der Pfanne reichlich fett erhitzen, nicht zu hei\u00df werden lassen. Leberst\u00fcckchen einzeln in das hei\u00dfe Fett geben, so da\u00df sie von allen Seiten sofort von Fett umschlossen werden. Darauf &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/gebratene-leber-zhao-gan-ji\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,31],"tags":[35],"class_list":["post-1113","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-innereien","tag-leber","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gebratene Leber - zhao gan ji<\/title>\n<meta name=\"description\" content=\"- Gebratene Leber - zhao gan ji\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/gebratene-leber-zhao-gan-ji\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebratene Leber - zhao gan ji\" \/>\n<meta property=\"og:description\" content=\"- Gebratene Leber - zhao gan ji\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/gebratene-leber-zhao-gan-ji\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-26T19:46:04+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/26\\\/gebratene-leber-zhao-gan-ji\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/26\\\/gebratene-leber-zhao-gan-ji\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebratene Leber &#8211; 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