{"id":2916,"date":"2011-10-20T17:51:44","date_gmt":"2011-10-20T17:51:44","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2916"},"modified":"2011-10-20T17:51:44","modified_gmt":"2011-10-20T17:51:44","slug":"chinakohl-scharf-la-bai-cai","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/20\/chinakohl-scharf-la-bai-cai\/","title":{"rendered":"Chinakohl scharf (la bai cai)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kleiner Chinakohl(ca. 500g)
\n2-3 getrocknete Chillies
\n75 g Zucker
\n1 Tasse Wasser
\n80 ml wei\u00dfer Essig
\n15 g Salz
\nIngwer
\n10 K\u00f6rnchen Szechuanpfeffer
\n\u00d6l zum Braten
\nSesam\u00f6l<\/p>\n

Zubereitung<\/strong>
\nChinakohl waschen, quer in 10 cm lange St\u00fccke, diese dann in ca. 1-2 cm lange L\u00e4ngsstreifen schneiden. Einsalzen und mindestens eine Stunde stehen lassen.
\nIngwer und Chillies in feine L\u00e4ngsstreifen schneiden. Zucker, Wasser und Essig mischen. \u00d6l erhitzen, darin die Chilliestreifen und Szechuanpfeffer anbraten, bis sie anfangen, dunkel zu werden. Den Ingwer kurz mitbraten, dann die Zucker-Wasser-Essigmischung angie\u00dfen. Kurz aufkochen, dann abk\u00fchlen lassen.
\nChinakohlstreifen gut auspressen, mit der So\u00dfe \u00fcbergie\u00dfen, gut mischen und mehrere Stunden stehen lassen. So\u00dfe abgie\u00dfen und auf einem Teller servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kleiner Chinakohl(ca. 500g) 2-3 getrocknete Chillies 75 g Zucker 1 Tasse Wasser 80 ml wei\u00dfer Essig 15 g Salz Ingwer 10 K\u00f6rnchen Szechuanpfeffer \u00d6l zum Braten Sesam\u00f6l Zubereitung Chinakohl waschen, quer in 10 cm lange St\u00fccke, diese dann in ca. 1-2 cm lange L\u00e4ngsstreifen schneiden. Einsalzen und mindestens eine Stunde stehen lassen. Ingwer … <\/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":[5,18],"tags":[8],"class_list":["post-2916","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-gemuse","tag-chinakohl","item-wrap"],"yoast_head":"\nChinakohl 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