{"id":3246,"date":"2011-12-24T09:36:40","date_gmt":"2011-12-24T09:36:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3246"},"modified":"2011-12-24T09:36:40","modified_gmt":"2011-12-24T09:36:40","slug":"eingelegtes-gemuse-auf-kantonesische-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/24\/eingelegtes-gemuse-auf-kantonesische-art\/","title":{"rendered":"Eingelegtes Gem\u00fcse auf kantonesische Art"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n4 Salatgurke; lang<br \/>\n1400 g Karotten; jung<br \/>\n900 g Stangensellerie<br \/>\n8 TL Salz<br \/>\n16 TL Zucker<br \/>\n16 TL Reisweinessig<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\n1. Das innere der Gurke mit den Samen ausschaben, die H\u00e4lften diagonal in bleistiftdicke Scheiben schneiden.<br \/>\n2. Die Karotten putzen und Rollschneiden. Das geht so: Diagonal schneiden, dann M\u00f6hre um 90 Grad weiterrollen und wieder schneiden. Das geht so weiter, bis die M\u00f6hre kleingeschnitten ist.<br \/>\n3. Die Selleriestangen diagonal in St\u00fccke schneiden. Sie sollten etwa so gross wie die Gurkenst\u00fccke sein.<br \/>\n4. Das Gem\u00fcse in eine Sch\u00fcssel geben, salzen, gut durchmischen und bei Zimmertemperatur ca. 2-3 Stunden stehen lassen. Das dann gebildete Wasser gut abtropfen lassen.<br \/>\n5. Das Gem\u00fcse wieder in eine Sch\u00fcssel geben, Zucker und Essig dazugeben und gut mischen. 3 Stunden bei Zimmertemperatur oder \u00fcber Nacht im K\u00fchlschrank stehenlassen. Eiskalt servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 4 Salatgurke; lang 1400 g Karotten; jung 900 g Stangensellerie 8 TL Salz 16 TL Zucker 16 TL Reisweinessig Zubereitung 1. Das innere der Gurke mit den Samen ausschaben, die H\u00e4lften diagonal in bleistiftdicke Scheiben schneiden. 2. Die Karotten putzen und Rollschneiden. Das geht so: Diagonal schneiden, dann M\u00f6hre um 90 Grad weiterrollen und &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/24\/eingelegtes-gemuse-auf-kantonesische-art\/\">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":[18],"tags":[474],"class_list":["post-3246","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-eingelegtes","item-wrap"],"yoast_head":"<!-- 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