{"id":3145,"date":"2011-12-17T21:33:59","date_gmt":"2011-12-17T21:33:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3145"},"modified":"2011-12-17T21:33:59","modified_gmt":"2011-12-17T21:33:59","slug":"doufu-im-tontopf-shaguo-doufu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-im-tontopf-shaguo-doufu\/","title":{"rendered":"Doufu im Tontopf (shaguo doufu)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Doufu
\n250 g Chinakohl
\n2 EL getrocknete Krabben
\n3 Fr\u00fchlingszwiebeln
\n1 St\u00fcck Ingwer (walnu\u00dfgro\u00df)
\nSchwarzer Pfeffer
\n2 EL Sojaso\u00dfe
\n\u00bd -1 l Br\u00fche (je nach Topfgroesse)<\/p>\n

Zubereitung<\/strong>
\nDoufu w\u00fcrfeln, Chinakohl in Streifen schneiden, Ingwer in feine Scheiben und Fr\u00fchlingszwiebeln in 4 cm lange St\u00fccke schneiden. Krabben einweichen. Fr\u00fchlingszwiebeln und Ingwer unten in den Tontopf legen, die anderen Zutaten obenauf. Pfeffer und Sojaso\u00dfe dazu geben. Mit frischer Br\u00fche auff\u00fcllen, sie soll nicht hoeher stehen als die Einlage. Auf kleiner Flamme \u00bd Stunde schmoren lassen. Im Tontopf servieren, Fr\u00fchlingszwiebeln und Ingwer sollen nicht mitgegessen werden – wenn’s klappt vor dem Servieren herausfischen.<\/p>\n

Anmerkung: Der Tontopf, um den es hier geht ist eine Spezialit\u00e4t aus Guangdong, eine Art Kasserole mit Deckel, der auf Gas oder Kohlefeuer gestellt werden kann, und in dem die unterschiedlichsten Zutaten zu leckeren Suppen – oder Gerichten mit Br\u00fche dran gekocht werden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Doufu 250 g Chinakohl 2 EL getrocknete Krabben 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer (walnu\u00dfgro\u00df) Schwarzer Pfeffer 2 EL Sojaso\u00dfe \u00bd -1 l Br\u00fche (je nach Topfgroesse) Zubereitung Doufu w\u00fcrfeln, Chinakohl in Streifen schneiden, Ingwer in feine Scheiben und Fr\u00fchlingszwiebeln in 4 cm lange St\u00fccke schneiden. Krabben einweichen. Fr\u00fchlingszwiebeln und Ingwer unten in … <\/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":[459],"class_list":["post-3145","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-doufu","item-wrap"],"yoast_head":"\nDoufu im Tontopf (shaguo 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