{"id":3153,"date":"2011-12-18T20:42:28","date_gmt":"2011-12-18T20:42:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3153"},"modified":"2011-12-18T20:42:28","modified_gmt":"2011-12-18T20:42:28","slug":"dreifarbige-seide","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/dreifarbige-seide\/","title":{"rendered":"Dreifarbige Seide"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g fester Doufu (Doufugan)
\n100 g Bambussprossen
\n2-3 gr\u00fcne Paprika
\n1 St\u00fcck Ingwer
\n2 EL \u00d6l
\nSo\u00dfe:<\/em>
\n1EL Reiswein
\n2 EL Sojaso\u00dfe
\nSalz
\n1 TL Zucker
\n\u00bd Tasse Br\u00fche
\n\u00bd TL St\u00e4rke in 2 EL Wasser anger\u00fchrt
\nSesam\u00f6l zum Besprenkeln<\/p>\n

Zubereitung<\/strong>
\nDen Doufu in \u00bd cm feine Streifen schneiden, mit kochendem Wasser \u00fcberbr\u00fchen, absp\u00fclen und abtropfen lassen. So\u00dfenzutaten verr\u00fchren und bereitstellen.
\nBambussprossen und Paprika zu streichholzfeinen Streifen schneiden, getrennt bereitstellen. Ingwer hacken. \u00d6l erhitzen, zuerst Ingwer kurz anbraten, Paprika zuf\u00fcgen, nach einigen malen wenden die Bambussprossen und zuletzt die Doufustreifen zugeben. Sehr sachte wenden, damit die Doufustreifen nicht zerbrechen.
\nDie So\u00dfe angie\u00dfen, auf kleiner Flamme aufkochen lassen. Die in Wasser anger\u00fchrte St\u00e4rke zugeben, kurz aufkochen lassen, auf einem Teller anrichten und etwas Sesam\u00f6l dar\u00fcbersprenkeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 schneiden, mit kochendem Wasser \u00fcberbr\u00fchen, … <\/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-3153","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-doufu","item-wrap"],"yoast_head":"\nDreifarbige Seide<\/title>\n<meta name=\"description\" content=\"- Dreifarbige Seide\" \/>\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\/18\/dreifarbige-seide\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dreifarbige Seide\" \/>\n<meta property=\"og:description\" content=\"- Dreifarbige Seide\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/dreifarbige-seide\/\" \/>\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=\"2011-12-18T20:42:28+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\\\/18\\\/dreifarbige-seide\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Dreifarbige Seide\",\"datePublished\":\"2011-12-18T20:42:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/\"},\"wordCount\":137,\"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\\\/18\\\/dreifarbige-seide\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/\",\"name\":\"Dreifarbige Seide\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-18T20:42:28+00:00\",\"description\":\"- Dreifarbige Seide\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/18\\\/dreifarbige-seide\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dreifarbige Seide\"}]},{\"@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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