{"id":4598,"date":"2012-11-16T18:24:38","date_gmt":"2012-11-16T18:24:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4598"},"modified":"2012-11-16T18:24:38","modified_gmt":"2012-11-16T18:24:38","slug":"rindfleisch-mit-silberohren-und-zwiebeln-xueer-yangcong-chao-niurou","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/rindfleisch-mit-silberohren-und-zwiebeln-xueer-yangcong-chao-niurou\/","title":{"rendered":"Rindfleisch mit Silberohren und Zwiebeln (Xue’er yangcong chao niurou)"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Rindfleisch
\n10 g getrocknete Silberohren (weisse Pilze-\u00e4hnlich den Mu Er Pilzen , ca. \u00bd Tasse in trockenem Zustand)
\n1 mittelgro\u00dfe Zwiebel
\n1 TL gehackter Ingwer
\nMarinade:<\/em>
\netwas \u00d6l
\n1 Eiwei\u00df
\n1 EL Sojaso\u00dfe
\nSo\u00dfe:<\/em>
\nSalz
\n1 TL Zucker
\n2 EL Sojaso\u00dfe
\n1 TL in etwas Wasser anger\u00fchrte St\u00e4rke<\/p>\n

Zubereitung<\/strong>
\nDas Rindfleisch in d\u00fcnne Scheiben schneiden (damit das besser geht, kann es etwas angefroren werden), mit etwas \u00d6l, dem leicht geschlagenen Eiwei\u00df und Sojaso\u00dfe 10 Minuten marinieren. Die Zwiebel l\u00e4ngs wie Tomaten in schmale Spalten schneiden.
\nDie Silberohren einweichen, s\u00e4ubern und kleinschneiden, mit etwas Salz und wenig Wasser kurz schmoren lassen, aus dem Wok nehmen. Ingwer anbraten, bis er durftet, das Rindfleisch dazugeben, wenn es fast gar ist, die Zwiebel zugeben, dann die Silberohren. So\u00dfe zugeben, aufkochen lassen und auf einem Teller anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Rindfleisch 10 g getrocknete Silberohren (weisse Pilze-\u00e4hnlich den Mu Er Pilzen , ca. \u00bd Tasse in trockenem Zustand) 1 mittelgro\u00dfe Zwiebel 1 TL gehackter Ingwer Marinade: etwas \u00d6l 1 Eiwei\u00df 1 EL Sojaso\u00dfe So\u00dfe: Salz 1 TL Zucker 2 EL Sojaso\u00dfe 1 TL in etwas Wasser anger\u00fchrte St\u00e4rke Zubereitung Das Rindfleisch in … <\/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":[5,6,57],"tags":[617],"class_list":["post-4598","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","category-rind","tag-rindfleisch","item-wrap"],"yoast_head":"\nRindfleisch 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