{"id":2268,"date":"2011-07-30T13:54:19","date_gmt":"2011-07-30T13:54:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2268"},"modified":"2011-07-30T13:54:19","modified_gmt":"2011-07-30T13:54:19","slug":"mayi-shang-shu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/30\/mayi-shang-shu\/","title":{"rendered":"Mayi shang shu"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Hackfleisch
\n200 g Glasnudeln
\nFr\u00fchlingszwiebeln
\n\u00bc l Br\u00fche
\n\u00d6l zum Braten
\nSalz
\n2 EL Doubanjiang
\nSo\u00dfe:<\/em>
\n1 Tasse Br\u00fche
\n2 EL Sojaso\u00dfe
\n2 EL Reiswein
\ngro\u00dfz\u00fcgig Pfeffer<\/p>\n

Zubereitung<\/strong>
\nGlasnudeln in hei\u00dfem Wasser einweichen.Fr\u00fchlingszwiebeln in feine Ringe schneiden. Den \u00bc l Br\u00fche im Wok erhitzen, die Nudeln darin aufkochen, in einer Schale warmstellen. \u00d6l erhitzen, Hackfleisch anbraten, wenn es etwas gebr\u00e4unt ist, Doubanjiang zugeben und etwas mitbraten, bis es in der Nase beisst. So\u00dfe angie\u00dfen, und etwas einkochen lassen. In die Mitte der Glasnudeln geben, mit den gehackten Fr\u00fchlingszwiebeln bestreuen und servieren.
\nVariante:<\/em> Falls das Gericht warmgestellt werden soll, ist es besser, zuerst das Fleisch und die So\u00dfe fertigzumachen, die eingeweichten Glasnudeln dann zur So\u00dfe zu geben und darin zu erhitzen. Zwar fehlt dann den Farbkontrast zwischen wei\u00dfen Nudeln und r\u00f6tlicher So\u00dfe, aber die Nudeln verkleben dann nicht so. Zum Schlu\u00df ebenfalls mit Fr\u00fchlingszwiebeln bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Hackfleisch 200 g Glasnudeln Fr\u00fchlingszwiebeln \u00bc l Br\u00fche \u00d6l zum Braten Salz 2 EL Doubanjiang So\u00dfe: 1 Tasse Br\u00fche 2 EL Sojaso\u00dfe 2 EL Reiswein gro\u00dfz\u00fcgig Pfeffer Zubereitung Glasnudeln in hei\u00dfem Wasser einweichen.Fr\u00fchlingszwiebeln in feine Ringe schneiden. Den \u00bc l Br\u00fche im Wok erhitzen, die Nudeln darin aufkochen, in einer Schale warmstellen. … <\/p>\n

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_post_was_ever_published":false,"_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}},"categories":[5],"tags":[391,82],"class_list":["post-2268","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-glasnudeln","tag-hackfleisch","item-wrap"],"yoast_head":"\nMayi shang shu<\/title>\n<meta name=\"description\" content=\"- Mayi shang shu\" \/>\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\/07\/30\/mayi-shang-shu\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mayi shang shu\" \/>\n<meta property=\"og:description\" content=\"- Mayi shang shu\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/30\/mayi-shang-shu\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen'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=\"2011-07-30T13:54:19+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\\\/07\\\/30\\\/mayi-shang-shu\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Mayi shang shu\",\"datePublished\":\"2011-07-30T13:54:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/\"},\"wordCount\":163,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Glasnudeln\",\"Hackfleisch\"],\"articleSection\":[\"Asiatisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/\",\"name\":\"Mayi shang shu\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-07-30T13:54:19+00:00\",\"description\":\"- Mayi shang shu\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/30\\\/mayi-shang-shu\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Mayi shang shu\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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