{"id":3388,"date":"2011-12-29T22:07:39","date_gmt":"2011-12-29T22:07:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3388"},"modified":"2011-12-29T22:41:18","modified_gmt":"2011-12-29T22:41:18","slug":"fastenspeise-von-buddhas-schueler-chao-luohan-zhai","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/29\/fastenspeise-von-buddhas-schueler-chao-luohan-zhai\/","title":{"rendered":"Fastenspeise von Buddhas Sch\u00fcler (chao luohan zhai)"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Broccoli
\n5 Donggu
\n100 g Strohpilze
\n1 kleine Gurke
\n1-2 Karotten (je nach Gr\u00f6\u00dfe)
\n100 g Wasserkastanien
\n\u00d6l zum Braten
\nSo\u00dfe:<\/em>
\n1 TL Salz
\n1 TL Zucker
\n2 TL Sojaso\u00dfe
\ngro\u00dfz\u00fcgig Pfeffer
\netwas Reiswein<\/p>\n

Zubereitung<\/strong>
\nDonggu einweichen, s\u00e4ubern, Stiele und harte Stellen abschneiden. Broccoli waschen, in Salzwasser blanchieren, am Rand eines Tellers als Ring anrichten, warmstellen. So\u00dfenzutaten verr\u00fchren. Strohpilze halbieren, Wasserkastanien absp\u00fclen, Gurke in dreieckige St\u00fccke schneiden, Karotte sch\u00e4len und schraeg in dicke Scheiben schneiden. Donggu in hei\u00dfem \u00d6l braten bis sie duften, andere Zutaten zugeben, salzen, 1 knappe Tasse (Donggu-Einweich-)Wasser angie\u00dfen. Auf mittlerer Flamme schmoren lassen, So\u00dfe angie\u00dfen, die Hitze zur\u00fccknehmen, auf kleiner Flamme noch einige male wenden, im Broccolikranz anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Broccoli 5 Donggu 100 g Strohpilze 1 kleine Gurke 1-2 Karotten (je nach Gr\u00f6\u00dfe) 100 g Wasserkastanien \u00d6l zum Braten So\u00dfe: 1 TL Salz 1 TL Zucker 2 TL Sojaso\u00dfe gro\u00dfz\u00fcgig Pfeffer etwas Reiswein Zubereitung Donggu einweichen, s\u00e4ubern, Stiele und harte Stellen abschneiden. Broccoli waschen, in Salzwasser blanchieren, am Rand eines Tellers … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[5],"tags":[],"class_list":["post-3388","post","type-post","status-publish","format-standard","hentry","category-asiatisch","item-wrap"],"yoast_head":"\nFastenspeise von Buddhas Sch\u00fcler (chao luohan zhai)<\/title>\n<meta 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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":4132,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/sauer-scharf-suppe-suanla-tang\/","url_meta":{"origin":3388,"position":3},"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":5824,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/06\/10\/sojasprossen-mit-erbsenschoten-helandou-chao-douya\/","url_meta":{"origin":3388,"position":4},"title":"Sojasprossen mit Erbsenschoten (helandou chao douya)","author":"Steffen","date":"10. 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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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3388","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=3388"}],"version-history":[{"count":6,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3388\/revisions"}],"predecessor-version":[{"id":3393,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3388\/revisions\/3393"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}