{"id":4132,"date":"2012-03-11T20:56:18","date_gmt":"2012-03-11T20:56:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4132"},"modified":"2012-03-11T20:56:18","modified_gmt":"2012-03-11T20:56:18","slug":"sauer-scharf-suppe-suanla-tang","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/sauer-scharf-suppe-suanla-tang\/","title":{"rendered":"Sauer-Scharf-Suppe (suanla tang)"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Schweinefleisch
\n6 eingeweichte Donggu
\neinige Baumohren
\n25 g Goldnadeln
\n250 g Doufu
\n250 g Sojasprossen und Chinakohl (zusammen)
\nevtl. eine Handvoll Glasnudeln
\n2 EL St\u00e4rke in 4 EL Wasser anger\u00fchrt
\n1\u00bd l Br\u00fche
\n2 Eier
\n2 TL Erdnu\u00df\u00f6l
\neinige Zweiglein frischer Koriander
\nMarinade f\u00fcr das Fleisch:<\/em>
\nSalz und schwarzer Pfeffer
\n1 TL Sojasauce
\n1 TL Reiswein
\n1 TL St\u00e4rke
\n1-2 EL Wasser
\n1 TL Sesam\u00f6l
\nZum W\u00fcrzen:<\/em>
\n1\u00bd TL Salz
\n\u00be TL Zucker
\n2 EL Sojaso\u00dfe
\n3-4 EL dunkler, chinesischer Essig
\n1 TL schwarzer Pfeffer
\n1 Schuss Sesam\u00f6l<\/p>\n

Zubereitung<\/strong>
\nDas Fleisch in feine streichholzgro\u00dfe Streifen schneiden. Gem\u00fcse waschen, Chinakohl in Streifen schneiden, Glasnudeln in kaltem Wasser einweichen, Koriander hacken.
\nMarinieren:<\/em> Salz, Sojasauce, Pfeffer und Reiswein mit dem Fleisch mischen. St\u00e4rke dar\u00fcberstreuen, umr\u00fchren. Das Fleisch 15-30 Minuten oder l\u00e4nger ziehen lassen. Dann das Sesam\u00f6l unterr\u00fchren. Die eingeweichten Pilze und Goldnadeln ausdr\u00fccken. Donggu und Baumohren in d\u00fcnne Streifen, die Goldnadeln in ca. 5 cm lange St\u00fccke schneiden. Den Doufu in \u00bd cm dicke Scheiben, die dann in 3cm lange Streifen schneiden. Die Br\u00fche in einen gro\u00dfen Topf gie\u00dfen, Donggu, Baumohren und Goldnadeln dazugeben. Mit Salz, Zucker und Sojasauce w\u00fcrzen (evtl. Chillies dazugeben). Zum Kochen bringen und das Fleisch einr\u00fchren. Dabei zusammenklebende St\u00fccke trennen. Den Doufu und das Gem\u00fcse dazugeben, gar kochen. Dann sachte unter st\u00e4ndigem R\u00fchren die aufgel\u00f6ste St\u00e4rke zugeben, damit sich keine glasigen Klumpen bilden. Langsam wieder zum Kochen bringen. Das Ei mit Erdnu\u00df\u00f6l und eine Prise Salz verschlagen und langsam \u00fcber den R\u00fccken einer Gabel in die Suppe einr\u00fchren. Den Topf sofort vom Feuer nehmen. Zugedeckt eine Minute stehen lassen, damit das Ei flockig wird. Den gehackten Koriander einstreuen. Den schwarzen Pfeffer und den Essig daruntermischen (Essig nicht kochen, der verschwindet sonst). Die Suppe sehr hei\u00df servieren. Nach Belieben noch mit Sesam\u00f6l betr\u00e4ufeln. Pfeffer und Essig zum Nachw\u00fcrzen bereitstellen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 und schwarzer Pfeffer 1 TL … <\/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":[5,12],"tags":[],"class_list":["post-4132","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-suppe","item-wrap"],"yoast_head":"\nSauer-Scharf-Suppe (suanla 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September 2012","format":false,"excerpt":"Zutaten 250 g Instant-Mie (krause chinesische Nudeln) Salz 450 g Schweinefilet Marinade 40 g Ingwerw\u00fcrze 2 EL Zucker 2 EL Sojasauce 2 EL Sesam\u00f6l, dunkel 2 TL Speisest\u00e4rke au\u00dferdem 1 EL Zucker 2 EL Sojasauce 1 EL Sesam\u00f6l, dunkel 1 TL Speisest\u00e4rke 100 ml H\u00fchnerfond 1 EL Zitronensaft 2 EL\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":4290,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-glasnudeln\/","url_meta":{"origin":4132,"position":3},"title":"Gebratene Glasnudeln","author":"Steffen","date":"8. 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