{"id":3147,"date":"2011-12-17T23:28:24","date_gmt":"2011-12-17T23:28:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3147"},"modified":"2011-12-17T23:28:24","modified_gmt":"2011-12-17T23:28:24","slug":"doufu-wie-zu-hause-jiachang-doufu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/","title":{"rendered":"Doufu wie zu Hause (jiachang doufu)"},"content":{"rendered":"

Zutaten<\/strong>
\nFr\u00fchlingszwiebel
\n\u00d6l zum Braten
\n500 g Doufu
\n100 g Schweinefilet
\n150 g Suanmiao
\n1 EL Doubanjiang
\n\u00bd Tase Br\u00fche
\nSalz
\n2 EL Sojaso\u00dfe
\n1 St\u00fcck Ingwer, walnu\u00dfgro\u00df
\n1 TL St\u00e4rke in etwas Wasser anger\u00fchrt<\/p>\n

Zubereitung<\/strong>
\nDoufu in 4 x 4 x 1 cm gro\u00dfe Quadrate, diese diagonal in Dreiecke schneiden. In sprudelnd kochendes Wasser geben, zweimal aufkochen lassen. Dies nimmt den salzigen Geschmack und macht den Doufu lockerer. Das Schweinefleisch in kleine, d\u00fcnne Scheiben schneiden, die Suanmiao in 4 cm lange Abschnitte, Ingwer und Fr\u00fchlingszwiebel in feine Streifen schneiden, Doubanjiang gut verr\u00fchren. In einem Topf \u00d6l erhitzen. Doufu hineingeben, etwas salzen und auf mittlerer Hitze fritieren, bis er von beiden Seiten goldgelb geworden ist. Herausnehmen und auf K\u00fcchenkrepp abtropfen lassen.
\nDas \u00d6l bis auf einen kleinen Rest abgie\u00dfen, erneut erhitzen und die Fleischscheiben, Fr\u00fchlingszwiebel- und Ingwerstreifen braten, bis das Fleisch fast gar ist. Doubanjiang zugeben und mitbraten, bis es duftet, dann mit etwas Br\u00fche abl\u00f6schen. Den Doufu zugeben, Sojaso\u00dfe, Salz, Suanmiao zugeben. Wenn letztere fast gar, auf jeden Fall aber noch knackig sind, die So\u00dfe mit in etwas Wasser anger\u00fchrter St\u00e4rke andicken, kurz aufkochen lassen und auf einem Teller anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Fr\u00fchlingszwiebel \u00d6l zum Braten 500 g Doufu 100 g Schweinefilet 150 g Suanmiao 1 EL Doubanjiang \u00bd Tase Br\u00fche Salz 2 EL Sojaso\u00dfe 1 St\u00fcck Ingwer, walnu\u00dfgro\u00df 1 TL St\u00e4rke in etwas Wasser anger\u00fchrt Zubereitung Doufu in 4 x 4 x 1 cm gro\u00dfe Quadrate, diese diagonal in Dreiecke schneiden. In sprudelnd kochendes Wasser … <\/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-3147","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-doufu","item-wrap"],"yoast_head":"\nDoufu wie zu Hause (jiachang doufu)<\/title>\n<meta name=\"description\" content=\"- Doufu wie zu Hause (jiachang doufu)\" \/>\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\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Doufu wie zu Hause (jiachang doufu)\" \/>\n<meta property=\"og:description\" content=\"- Doufu wie zu Hause (jiachang doufu)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/\" \/>\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=\"2011-12-17T23:28:24+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\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Doufu wie zu Hause (jiachang doufu)\",\"datePublished\":\"2011-12-17T23:28:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/\"},\"wordCount\":205,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Doufu\"],\"articleSection\":[\"Asiatisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/\",\"name\":\"Doufu wie zu Hause (jiachang doufu)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-17T23:28:24+00:00\",\"description\":\"- Doufu wie zu Hause (jiachang doufu)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/doufu-wie-zu-hause-jiachang-doufu\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Doufu wie zu Hause (jiachang doufu)\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Doufu wie zu Hause (jiachang doufu)","description":"- Doufu wie zu Hause (jiachang doufu)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/","og_locale":"de_DE","og_type":"article","og_title":"Doufu wie zu Hause (jiachang doufu)","og_description":"- Doufu wie zu Hause (jiachang doufu)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-12-17T23:28:24+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Doufu wie zu Hause (jiachang doufu)","datePublished":"2011-12-17T23:28:24+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/"},"wordCount":205,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Doufu"],"articleSection":["Asiatisch"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/","name":"Doufu wie zu Hause (jiachang doufu)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-12-17T23:28:24+00:00","description":"- Doufu wie zu Hause (jiachang doufu)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-wie-zu-hause-jiachang-doufu\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Doufu wie zu Hause (jiachang doufu)"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-OL","jetpack-related-posts":[{"id":3124,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/die-doufu-kostlichkeit-der-kochin\/","url_meta":{"origin":3147,"position":0},"title":"Die Doufu-K\u00f6stlichkeit der K\u00f6chin","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten 250 g feine Weizenbandnudeln \u00d6l zum Braten 1 kl. Zwiebel 100 g Brokkoli 80 g Champignons \u00bd Tasse Wasserkastanien 80 g Sojasprossen 2 Knoblauchzehen 1 St\u00fcck Ingwer 250 g Doufu So\u00dfe: 1 TL Salz 1 TL brauner Zucker 2 EL Sojaso\u00dfe 2 EL Reiswein 1 EL Sesam\u00f6l 2 TL\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":3145,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-im-tontopf-shaguo-doufu\/","url_meta":{"origin":3147,"position":1},"title":"Doufu im Tontopf (shaguo doufu)","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"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.\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":3153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/dreifarbige-seide\/","url_meta":{"origin":3147,"position":2},"title":"Dreifarbige Seide","author":"Steffen","date":"18. Dezember 2011","format":false,"excerpt":"Zutaten 250 g fester Doufu (Doufugan) 100 g Bambussprossen 2-3 gr\u00fcne Paprika 1 St\u00fcck Ingwer 2 EL \u00d6l So\u00dfe: 1EL Reiswein 2 EL Sojaso\u00dfe Salz 1 TL Zucker \u00bd Tasse Br\u00fche \u00bd TL St\u00e4rke in 2 EL Wasser anger\u00fchrt Sesam\u00f6l zum Besprenkeln Zubereitung Den Doufu in \u00bd cm feine Streifen\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":5774,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/20\/schwarz-weisser-doufu-liangban-doufu\/","url_meta":{"origin":3147,"position":3},"title":"Schwarz-wei\u00dfer Doufu (liangban doufu)","author":"Steffen","date":"20. Mai 2014","format":false,"excerpt":"Zutaten 250 g Doufu 1 \"Hundertj\u00e4hriges Ei\" 2 EL gehackte Fr\u00fchlingszwiebel einige Korianderbl\u00e4tter 1 TL Zucker 1 TL Salz etwas Sesam\u00f6l Zubereitung Den Doufu in einem Tuch gut ausdr\u00fccken, bis kein Wasser mehr kommt. Das Ei in Achtel, diese noch einmal quer zerschneiden. Korianderbl\u00e4tter waschen und grob hacken, einige Bl\u00e4ttchen\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":4132,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/sauer-scharf-suppe-suanla-tang\/","url_meta":{"origin":3147,"position":4},"title":"Sauer-Scharf-Suppe (suanla tang)","author":"Steffen","date":"11. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 100 g Schweinefleisch 6 eingeweichte Donggu einige Baumohren 25 g Goldnadeln 250 g Doufu 250 g Sojasprossen und Chinakohl (zusammen) evtl. eine Handvoll Glasnudeln 2 EL St\u00e4rke in 4 EL Wasser anger\u00fchrt 1\u00bd l Br\u00fche 2 Eier 2 TL Erdnu\u00df\u00f6l einige Zweiglein frischer Koriander Marinade f\u00fcr das Fleisch: Salz\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":3518,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fischsuppe-mit-spinat-und-doufu-bocai-yutang\/","url_meta":{"origin":3147,"position":5},"title":"Fischsuppe mit Spinat und Doufu (bocai yutang)","author":"Steffen","date":"14. Januar 2012","format":false,"excerpt":"Zutaten 250 g Fischfilet 500 g Spinat 250 g Doufu 5 Donggu 1\u00bd l H\u00fchnerbr\u00fche Zubereitung Fischfilet w\u00fcrfeln, Spinat putzen, die Bl\u00e4tter ganz lassen. Doufu w\u00fcrfeln, Donggu einweichen, Stiele entfernen und in Streifen schneiden. Die Br\u00fche erhitzen, Donggu zugeben, gro\u00dfz\u00fcgig mit wei\u00dfem Pfeffer, Salz und Sesam\u00f6l w\u00fcrzen. Fisch und Doufu\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\/3147","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=3147"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3147\/revisions"}],"predecessor-version":[{"id":3148,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3147\/revisions\/3148"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}