{"id":3451,"date":"2012-01-06T19:05:19","date_gmt":"2012-01-06T19:05:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3451"},"modified":"2012-01-06T19:05:19","modified_gmt":"2012-01-06T19:05:19","slug":"fischduft-auberginen-yuxiang-qiehua","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-auberginen-yuxiang-qiehua\/","title":{"rendered":"Fischduft-Auberginen (yuxiang qiehua)"},"content":{"rendered":"

Zutaten<\/strong>
\n750 g Auberginen
\n25 g frische Chillies (oder 3 getrocknete)
\nSo\u00dfe:<\/em>
\n2 EL Sojaso\u00dfe
\n1 TL Zucker
\n2 EL Essig
\n1 EL Reiswein
\n1 St\u00fcck Ingwer, walnu\u00dfgro\u00df
\n2 Knoblauchzehen
\n2 Fr\u00fchlingszwiebeln (wei\u00dfe Teile)
\n100 ml Br\u00fche
\n\u00d6l zum Fritieren
\nSt\u00e4rke<\/p>\n

Zubereitung<\/strong>
\nAuberginen aussen rundherum mit einem scharfen Messer im Abstand von \u00bd cm schraeg \u00fcber Kreuz einritzen, in 4 cm lange, 3 cm breite und 2 cm dicke St\u00fccke schneiden. Ingwer, Fr\u00fchlingszwiebeln und Knoblauch hacken. So\u00dfenzutaten verr\u00fchren und bereit stellen.
\n\u00d6l erhitzen, die Auberginen darin fritieren, bis sie gar sind, herausnehmen. Das \u00fcbersch\u00fcssige \u00d6l abgie\u00dfen, die Chillies hineingeben und braten, bis sie duften, und das \u00d6l rot geworden ist. Dann Ingwer, Fr\u00fchlingszwiebeln und Knoblauch mitbraten. Br\u00fche angie\u00dfen, die Auberginen wieder dazugeben, So\u00dfe hinzuf\u00fcgen und kurz weiterbraten, bis sich der Geschmack verteilt hat. Dann die in Wasser anger\u00fchrte St\u00e4rke zugeben, aufkochen lassen und auf einem Teller anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 750 g Auberginen 25 g frische Chillies (oder 3 getrocknete) So\u00dfe: 2 EL Sojaso\u00dfe 1 TL Zucker 2 EL Essig 1 EL Reiswein 1 St\u00fcck Ingwer, walnu\u00dfgro\u00df 2 Knoblauchzehen 2 Fr\u00fchlingszwiebeln (wei\u00dfe Teile) 100 ml Br\u00fche \u00d6l zum Fritieren St\u00e4rke Zubereitung Auberginen aussen rundherum mit einem scharfen Messer im Abstand von \u00bd cm schraeg … <\/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_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":[18],"tags":[50],"class_list":["post-3451","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-aubergine","item-wrap"],"yoast_head":"\nFischduft-Auberginen (yuxiang 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Oktober 2012","format":false,"excerpt":"Zutaten 750 g H\u00fchnerfl\u00fcgel \u00d6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 2 Knoblauchzehen So\u00dfe: 4 EL Sojaso\u00dfe 2 EL Reiswein 2 EL brauner Zucker 300 ml Br\u00fche 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Die H\u00fchnerfl\u00fcgel an den Gelenken auseinanderschneiden, das vorderste Glied wegschmeissen - da ist nichts dran.\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":3438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","url_meta":{"origin":3451,"position":2},"title":"Fisch, rotgeschmort (Hongshao yu)","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"Zutaten 500 g Fischfilet (z.B. Rotbarsch) Pflanzen\u00f6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 Knoblauchzehe So\u00dfe: 2 EL Reiswein 2 EL dunkle Sojaso\u00dfe 1 Tasse Wasser \u00bd TL Zucker 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Das Fischfilet s\u00e4ubern, trockentupfen und in ca. 5 cm x 3 cm gro\u00dfe\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":2441,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginen-szetschuan\/","url_meta":{"origin":3451,"position":3},"title":"Auberginen ‚Szetschuan‘","author":"Steffen","date":"2. 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