{"id":2424,"date":"2011-08-02T08:50:12","date_gmt":"2011-08-02T08:50:12","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2424"},"modified":"2011-08-02T08:53:37","modified_gmt":"2011-08-02T08:53:37","slug":"asiatische-hackballchen-mit-spinat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/asiatische-hackballchen-mit-spinat\/","title":{"rendered":"Asiatische Hackb\u00e4llchen mit Spinat"},"content":{"rendered":"

Zutaten<\/strong>
\nCayennepfeffer
\nSalz
\nHackb\u00e4llchen<\/em>
\n1 Br\u00f6tchen; vom Vortag
\n4 cm frischer Ingwer
\n1 Knoblauchzehe
\n250 g Hackfleisch; gemischt
\n1 Ei
\n2 EL Semmelbr\u00f6sel
\n2 EL Sojasosse
\n1\/2 TL Koriander, gemahlen
\n200 g Langkornreis
\n2 EL \u00d6l
\n2 EL Sojasosse
\n200 ml Gem\u00fcsebr\u00fche
\n300 g Blattspinat, TK-Ware
\n2 EL Sesamsaat
\n2 EL Ger\u00f6stetes Sesam\u00f6l
\n2 TL Kurkuma; Gelbwurz<\/p>\n

Zubereitung<\/strong>
\nDas Br\u00f6tchen in Wasser etwa 10 Minuten einweichen. Ingwer und Knoblauch sch\u00e4len und fein hacken. Br\u00f6tchen gut ausdr\u00fccken. Mit Hackfleisch, Ei, Semmelbr\u00f6seln und Sojasauce mischen. Die Hackmasse mit Koriander und Cayennepfeffer abschmecken. Mit angefeuchteten H\u00e4nden etwa 16 kleine B\u00e4llchen formen. Reis in Salzwasser nach Packungsbeilage kochen. Inzwischen Hackb\u00e4llchen im heissen \u00d6l rundherum etwa 5 Minuten braten. Sojasosse und Gem\u00fcsebr\u00fche dazugeben. Den aufgetauten Spinat dazugeben und kurz mitd\u00fcnsten. Sesamsaat dar\u00fcberstreuen. Den abgetropften Reis mit Sesam\u00f6l und Kurkuma w\u00fcrzen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Cayennepfeffer Salz Hackb\u00e4llchen 1 Br\u00f6tchen; vom Vortag 4 cm frischer Ingwer 1 Knoblauchzehe 250 g Hackfleisch; gemischt 1 Ei 2 EL Semmelbr\u00f6sel 2 EL Sojasosse 1\/2 TL Koriander, gemahlen 200 g Langkornreis 2 EL \u00d6l 2 EL Sojasosse 200 ml Gem\u00fcsebr\u00fche 300 g Blattspinat, TK-Ware 2 EL Sesamsaat 2 EL Ger\u00f6stetes Sesam\u00f6l 2 TL … <\/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":[82],"class_list":["post-2424","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-hackfleisch","item-wrap"],"yoast_head":"\nAsiatische Hackb\u00e4llchen mit 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Mai 2011","format":false,"excerpt":"Zutaten: 200 g M\u00f6hren 500 g Chinakohl 1 - 2 Chilischoten 100 g Zuckerschoten 1 Br\u00f6tchen vom Vortag 1 walnussgro\u00dfes St\u00fcck Ingwer 600 g Rinderhack 1\/2 - 1 Teel\u00f6ffel Sambal Oelek 1 - 1,5 Teel\u00f6ffel Kreuzk\u00fcmmel 2 - 3 Essl\u00f6ffel helle Sojasauce 2 Eier Salz Pfeffer 250 g Basmati -\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3453,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-rindfleisch-yuxiang-niurou\/","url_meta":{"origin":2424,"position":2},"title":"Fischduft-Rindfleisch (Yuxiang niurou)","author":"Steffen","date":"6. 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November 2012","format":false,"excerpt":"Zutaten 200 g Rindfleisch 10 g getrocknete Silberohren (weisse Pilze-\u00e4hnlich den Mu Er Pilzen , ca. \u00bd Tasse in trockenem Zustand) 1 mittelgro\u00dfe Zwiebel 1 TL gehackter Ingwer Marinade: etwas \u00d6l 1 Eiwei\u00df 1 EL Sojaso\u00dfe So\u00dfe: Salz 1 TL Zucker 2 EL Sojaso\u00dfe 1 TL in etwas Wasser anger\u00fchrte\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2268,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/30\/mayi-shang-shu\/","url_meta":{"origin":2424,"position":5},"title":"Mayi shang shu","author":"Steffen","date":"30. Juli 2011","format":false,"excerpt":"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\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2424"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2424\/revisions"}],"predecessor-version":[{"id":2427,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2424\/revisions\/2427"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}