{"id":3669,"date":"2012-01-25T21:16:37","date_gmt":"2012-01-25T21:16:37","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/25\/funf-gewurze-pulve\/"},"modified":"2012-01-26T20:40:39","modified_gmt":"2012-01-26T20:40:39","slug":"funf-gewurze-pulve","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/25\/funf-gewurze-pulve\/","title":{"rendered":"F\u00fcnf-Gew\u00fcrze-Pulver"},"content":{"rendered":"<p><b>Zutaten<\/b><\/p>\n<p>1 EL Sternanis<br \/>1 EL Fagara(*)<br \/>0.5 EL Kassie(**)<br \/>1 EL Fenchelsamen<br \/>0.5 EL Gew\u00fcrznelken<br \/><b>Zubereitung<\/b><\/p>\n<p>(*) Fagara, auch genannt Anispfeffer, Szechuan-Pfeffer, Chinesischer Pfeffer, Bl\u00fctenpfeffer, obwohl in keiner Weise mit dem uns vertrauten schwarzen und weissen Pfeffer verwandt. <br \/>(**) Kassie: als Ersatz kann Zimt genommen werden. Beide sind nahe verwandt. Alle Zutaten zusammen mahlen. Sparsam anwenden. In luftdichter Dose 3 bis 4 Monate haltbar. Au\u00dfer der f\u00fcnf obengenannten Gew\u00fcrze kann die Mischung noch ein oder zwei der folgenden Gew\u00fcrze enthalten: Kardamom, getrockneten Ingwer oder S\u00fc\u00dfholzwurzel. Das Pulver ist ingwerbraun bis bernsteingelb, Sternanis beherrscht Aroma und Geschmack. Die Mischung wird in ganz S\u00fcdchina und Vietnam gebraucht, mit gebratenem Fleisch und Gefluegel und in Marinaden.<\/p>\n<div class=\"g-crossposting-backlink\"><a href=\"https:\/\/plus.google.com\/118370625132341053154\/posts\/ZwhS7nDHer2\" target=\"_blank\">This was posted on Google+&hellip;<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 EL Sternanis1 EL Fagara(*)0.5 EL Kassie(**)1 EL Fenchelsamen0.5 EL Gew\u00fcrznelkenZubereitung (*) Fagara, auch genannt Anispfeffer, Szechuan-Pfeffer, Chinesischer Pfeffer, Bl\u00fctenpfeffer, obwohl in keiner Weise mit dem uns vertrauten schwarzen und weissen Pfeffer verwandt. (**) Kassie: als Ersatz kann Zimt genommen werden. Beide sind nahe verwandt. Alle Zutaten zusammen mahlen. Sparsam anwenden. In luftdichter Dose &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/25\/funf-gewurze-pulve\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[194],"tags":[],"class_list":["post-3669","post","type-post","status-publish","format-standard","hentry","category-kochtip","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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November 2012","format":false,"excerpt":"Zutaten 1 H\u00e4hnchen 2 EL Reiswein 2 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 EL Sichuanpfeffer 1 EL \"F\u00fcnf-Gew\u00fcrze-Pulver\" 1 EL Salz Erdnu\u00df\u00f6l zum Fritieren Zum Reinstippen: 1 Sch\u00e4lchen S\u00fcsse Sojaso\u00dfe 1 TL Salz 1 EL schwarzer Pfeffer Zubereitung Huhn s\u00e4ubern, wenn n\u00f6tig ausnehmen, abtrocknen. Sichuanpfeffer trocken anr\u00f6sten, im M\u00f6rser zerstampfen. Mit\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3334,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-tausend-gewurzen\/","url_meta":{"origin":3669,"position":1},"title":"Ente Mit Tausend-Gew\u00fcrzen","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 2\/3 Ente; k\u00fcchenfertig - a ca. 2 kg) 0,2 Getrocknete Tangerinenschale 2\/3 frische Ingwerwurzel 2 Schalotten 1 Ganze Sternanis 4 EL Gelbe Bohnensauce 3,5 EL Hoisinsauce 2\/3 EL Sesampaste 2\/3 EL F\u00fcnf-Gew\u00fcrz-Pulver 1 TL Ingwerpulver 1 TL Salz 1 EL brauner Zucker 2\/3 EL Gin 4 Fr\u00fchlingszwiebeln 370 g\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":601,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/ente-nach-anita-wong\/","url_meta":{"origin":3669,"position":2},"title":"Ente nach Anita Wong","author":"Steffen","date":"15. April 2011","format":false,"excerpt":"Zutaten: 1 Ente mit Innereien, ca. 2,25 kg 4 EL Pflanzen\u00f6l 2 Koblauchzehen, gehackt 2 1\/2 cm St\u00fcck Ingwerwurzel, gesch\u00e4lt und d\u00fcnn geschnitten 3 EL Bohnenpaste 2 EL helle Sojaso\u00dfe 1 EL dunkle Sojaso\u00dfe 1 EL Zucker 1\/2 TL F\u00fcnf-Gew\u00fcrze-Pulver 3 Sternanissamen 450 ml Entenfond Salz Klein geschnittene Fr\u00fchlingszwiebeln zum\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3298,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/gegrillte-ente-nach-kanton-art\/","url_meta":{"origin":3669,"position":3},"title":"Gegrillte Ente nach Kanton-Art","author":"Steffen","date":"27. 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M\u00e4rz 2012","format":false,"excerpt":"Zutaten 3 Fr\u00fchlingszwiebeln 4 Knoblauchzehen 1 EL Zucker 1 EL F\u00fcnf-Gew\u00fcrz-Pulver 2 EL Fischsauce 2 EL Sojasauce 2 EL Chilisauce, suess Salz 2 H\u00e4hnchen Zubereitung Jedes H\u00e4hnchen in 8 Teile zerlegen. Fr\u00fchlingszwiebeln und Knoblauch fein hacken. Mit Zucker, F\u00fcnf-Gew\u00fcrz-Pulver, Fischsauce, Sojasauce, Chilisauce und Salz in einer Schale verruehren. Die H\u00e4hnchenteile\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4695,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/lachs-und-seelachs-im-lauchmantel\/","url_meta":{"origin":3669,"position":5},"title":"Lachs und Seelachs im Lauchmantel","author":"Steffen","date":"5. 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