{"id":5064,"date":"2013-02-11T19:53:39","date_gmt":"2013-02-11T19:53:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5064"},"modified":"2013-02-11T19:53:39","modified_gmt":"2013-02-11T19:53:39","slug":"knackreis-mit-krabben-tianxia-di-yi-cai","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/11\/knackreis-mit-krabben-tianxia-di-yi-cai\/","title":{"rendered":"Knackreis mit Krabben (Tianxia di yi cai)"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Krabben
\nReiskruste aus einer Tasse ungekochtem Reis
\n2-3 Fr\u00fchlingszwiebeln und 1 St\u00fcck Ingwer gehackt
\n3-4 Tomaten
\nzum Marinieren:<\/em>
\nSalz
\n1 El Reiswein
\n1\/2 TL St\u00e4rke
\nSo\u00dfe:<\/em>
\nSalz
\n1\/2 Tasse H\u00fchnerbr\u00fche
\n1 EL Reiswein
\n2 EL Sojaso\u00dfe
\n1\/2 TL Zucker
\n1\/2 TL St\u00e4rke<\/p>\n

Zubereitung<\/strong>
\nEine Tasse Reis ganz normal gar kochen. Auf Backpapier auf einem Backblech ca. 1 cm hoch ausstreichen, mit einem Messer in ca. 6 x 6 cm gro\u00dfe Quadrate schneiden. Im Backofen bei niedriger Hitze ca. 1 Stunde trocknen lassen. In einem luftdichten Beh\u00e4lter kann die Reiskruste einige Tage lang aufgehoben werden.
\nZubereitung der So\u00dfe:<\/em>
\nKrabben mit etwas Salz, 1 EL Reiswein, \u00bd TL St\u00e4rke marinieren. Tomaten w\u00fcrfeln. \u00d6l erhitzen, Krabben kurz anbraten, Tomatenw\u00fcrfel zugeben, einige male wenden, H\u00fchnerbr\u00fche, Fr\u00fchlingszwiebeln, Ingwer, Salz, Reiswein, Zucker und St\u00e4rke zugeben, leise k\u00f6cheln lassen, bis die Reiskruste fertig frittiert ist.
\nIm Backofen eine flache Sch\u00fcssel warm stellen. Reiskruste frittieren, auf der Sch\u00fcssel anrichten und sofort servieren. Bei Tisch die hei\u00dfe So\u00dfe \u00fcber die ebenfalls sehr hei\u00dfe Reiskruste gie\u00dfen, damit es sch\u00f6n zischt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Krabben Reiskruste aus einer Tasse ungekochtem Reis 2-3 Fr\u00fchlingszwiebeln und 1 St\u00fcck Ingwer gehackt 3-4 Tomaten zum Marinieren: Salz 1 El Reiswein 1\/2 TL St\u00e4rke So\u00dfe: Salz 1\/2 Tasse H\u00fchnerbr\u00fche 1 EL Reiswein 2 EL Sojaso\u00dfe 1\/2 TL Zucker 1\/2 TL St\u00e4rke Zubereitung Eine Tasse Reis ganz normal gar kochen. Auf Backpapier … <\/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":[5,19,6],"tags":[149],"class_list":["post-5064","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","tag-krabben","item-wrap"],"yoast_head":"\nKnackreis 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M\u00e4rz 2014","format":false,"excerpt":"Zutaten 250 g frische ungesch\u00e4lte Krabben 2 Fr\u00fchlingszwiebeln 2 EL \u00d6l So\u00dfe: 2 EL Reiswein Salz 2 EL Sojaso\u00dfe 1\/2 TL Zucker 1 Tasse Br\u00fche Zubereitung Krabben waschen, Schale am Kopfende abl\u00f6sen, am Schwanz dranlassen. Fr\u00fchlingszwiebeln nach wei\u00df und gr\u00fcn trennen, grob hacken. Wein, Salz, Sojaso\u00dfe, Zucker und Br\u00fche miteinander\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":4691,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","url_meta":{"origin":5064,"position":3},"title":"Krabben in scharfer Sauce","author":"Steffen","date":"5. Dezember 2012","format":false,"excerpt":"strong>Zutaten 500 g Krabben gesch\u00e4lt und gereinigt 1\/2 TL Salz und 600 ml Wasser mischen 1,5 EL Ingwer gehackt 1 TL Knoblauch gehackt 2 EL Chilisauce 4,5 EL Tomaten-Ketchup 1 TL Glutamat nach Wunsch 1 TL Zucker 1,5 TL Essig 1\/2 TL Salz 1\/4 Tasse Br\u00fche oder Wasser \u00d6l zum\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":3436,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-mit-scharfer-bohnensose\/","url_meta":{"origin":5064,"position":4},"title":"Fisch mit scharfer Bohnenso\u00dfe","author":"Steffen","date":"3. 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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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5064"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5064\/revisions"}],"predecessor-version":[{"id":5065,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5064\/revisions\/5065"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}