{"id":4622,"date":"2012-11-20T19:35:34","date_gmt":"2012-11-20T19:35:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4622"},"modified":"2012-11-20T19:35:34","modified_gmt":"2012-11-20T19:35:34","slug":"saitan-mianjin","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/saitan-mianjin\/","title":{"rendered":"Saitan (Mianjin)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Weizenmehl
\nWasser
\n(ergibt ca. 300 g Saitan)<\/p>\n

Zubereitung<\/strong>
\nAus Mehl und Wasser einen festen Teig kneten, 1 Stunde stehen lassen.
\nDen Teig in eine Sch\u00fcssel geben, mit klarem Wasser auff\u00fcllen und den Teig waschen. Wirklich wahr, das geht, er l\u00f6st sich nicht v\u00f6llig auf, sondern nur die St\u00e4rke l\u00f6st sich aus dem Teig. Wenn das Wasser sehr tr\u00fcb ist, wechseln und weiterwaschen. Das dauert ziemlich lang (ca. 30 Minuten) und das Wasser mu\u00df oft gewechselt werden.
\nNach einiger Zeit wird die leicht gelbliche Glutenstruktur erkennbar. Weiter waschen, bis alle wei\u00dfe St\u00e4rke weg ist und sich das Ganze ein bisschen wie ein glibberiger Schwamm anf\u00fchlt. Das ist Saitan.
\nDer sehr weiche Klumpen kann gleich ged\u00e4mpft (ca. 15 Minuten) oder f\u00fcr manche Rezepte auch roh verwendet werden. Ged\u00e4mpft h\u00e4lt er sich auch ein bis zwei Tage im K\u00fchlschrank.<\/p>\n

Anmerkung<\/em>
\nSaitan ist – im Gegensatz zu Doufu – tats\u00e4chlich eine Art Fleischersatz, mit dem vor allem in der buddhistischen vegetarischen K\u00fcche allerhand Fleischgerichte oft t\u00e4uschend echt nachgekocht werden. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Weizenmehl Wasser (ergibt ca. 300 g Saitan) Zubereitung Aus Mehl und Wasser einen festen Teig kneten, 1 Stunde stehen lassen. Den Teig in eine Sch\u00fcssel geben, mit klarem Wasser auff\u00fcllen und den Teig waschen. Wirklich wahr, das geht, er l\u00f6st sich nicht v\u00f6llig auf, sondern nur die St\u00e4rke l\u00f6st sich aus dem … <\/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],"tags":[618],"class_list":["post-4622","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-mehlspeise","item-wrap"],"yoast_head":"\nSaitan (Mianjin)<\/title>\n<meta name=\"description\" content=\"- Saitan (Mianjin)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/saitan-mianjin\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saitan (Mianjin)\" \/>\n<meta property=\"og:description\" content=\"- Saitan (Mianjin)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/saitan-mianjin\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-11-20T19:35:34+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Saitan (Mianjin)\",\"datePublished\":\"2012-11-20T19:35:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/\"},\"wordCount\":183,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Mehlspeise\"],\"articleSection\":[\"Asiatisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/\",\"name\":\"Saitan (Mianjin)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-20T19:35:34+00:00\",\"description\":\"- Saitan (Mianjin)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/20\\\/saitan-mianjin\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Saitan (Mianjin)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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