{"id":5560,"date":"2014-02-17T20:37:55","date_gmt":"2014-02-17T20:37:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5560"},"modified":"2014-01-02T20:43:22","modified_gmt":"2014-01-02T20:43:22","slug":"peperoni-gebraten-chao-lajiao","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/","title":{"rendered":"Peperoni gebraten (chao lajiao)"},"content":{"rendered":"

Zutaten<\/strong>
\nca. 10 Peperoni
\n1-2 Knoblauchzehen gehackt
\nSo\u00dfe:<\/em>
\n2 EL Sojaso\u00dfe
\n1 EL Essig
\n1\/2 TL Zucker
\n1\/2 Tasse H\u00fchnerbr\u00fche
\n1 EL schwarze Bohnenso\u00dfe<\/p>\n

Zubereitung<\/strong>
\nBei den Peperoni die Stiele abschneiden, ganz lassen. Im Backofen auf dem Rost ca. 5 Minuten bei 220\u00b0C (nicht zu) weich werden lassen, damit sie sp\u00e4ter im Wok nicht mehr so sperrig sind. Knoblauch fein hacken, die So\u00dfenzutaten miteinander verr\u00fchren und bereit stellen.
\n\u00d6l erhitzen, Knoblauch anbraten, die Peperoni hineingeben, kurz anbraten, dann die So\u00dfe angie\u00dfen, aufkochen lassen, ein paarmal wenden, auf einem Teller anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten ca. 10 Peperoni 1-2 Knoblauchzehen gehackt So\u00dfe: 2 EL Sojaso\u00dfe 1 EL Essig 1\/2 TL Zucker 1\/2 Tasse H\u00fchnerbr\u00fche 1 EL schwarze Bohnenso\u00dfe Zubereitung Bei den Peperoni die Stiele abschneiden, ganz lassen. Im Backofen auf dem Rost ca. 5 Minuten bei 220\u00b0C (nicht zu) weich werden lassen, damit sie sp\u00e4ter im Wok nicht mehr … <\/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":[18],"tags":[695],"class_list":["post-5560","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-peperoni","item-wrap"],"yoast_head":"\nPeperoni gebraten (chao lajiao)<\/title>\n<meta name=\"description\" content=\"- Peperoni gebraten (chao lajiao)\" \/>\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\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peperoni gebraten (chao lajiao)\" \/>\n<meta property=\"og:description\" content=\"- Peperoni gebraten (chao lajiao)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/\" \/>\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=\"2014-02-17T20:37:55+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<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Peperoni gebraten (chao lajiao)\",\"datePublished\":\"2014-02-17T20:37:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/\"},\"wordCount\":97,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Peperoni\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/\",\"name\":\"Peperoni gebraten (chao lajiao)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-02-17T20:37:55+00:00\",\"description\":\"- Peperoni gebraten (chao lajiao)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/17\\\/peperoni-gebraten-chao-lajiao\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Peperoni gebraten (chao lajiao)\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Peperoni gebraten (chao lajiao)","description":"- Peperoni gebraten (chao lajiao)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/","og_locale":"de_DE","og_type":"article","og_title":"Peperoni gebraten (chao lajiao)","og_description":"- Peperoni gebraten (chao lajiao)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2014-02-17T20:37:55+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Peperoni gebraten (chao lajiao)","datePublished":"2014-02-17T20:37:55+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/"},"wordCount":97,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Peperoni"],"articleSection":["Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/","name":"Peperoni gebraten (chao lajiao)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-02-17T20:37:55+00:00","description":"- Peperoni gebraten (chao lajiao)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/17\/peperoni-gebraten-chao-lajiao\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Peperoni gebraten (chao lajiao)"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1rG","jetpack-related-posts":[{"id":756,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/hollandischer-hackfleisch-fladen\/","url_meta":{"origin":5560,"position":0},"title":"Holl\u00e4ndischer Hackfleisch-Fladen","author":"Steffen","date":"19. April 2011","format":false,"excerpt":"Zutaten: 1 Pizzateig, Block (500g) Etwas Mehl zum Auswallen Belag 150 g Edamer oder Gouda 1-2 Knoblauchzehen 100 g Zwiebeln 1 Gr\u00fcne Peperoni (ca. 150g) 300 g Gemischtes Hackfleisch 1 EL Erdnuss\u00f6l (15g) 2 EL Tomatenpur\u00e9e 2 EL Tomatenketchup Paprika Cayennepfeffer Salz 100 ml Weisswein Zubereitung: Den Teig zu einer\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/kalbsplatzli-an-peperoni-pilz-sauce\/","url_meta":{"origin":5560,"position":1},"title":"Kalbspl\u00e4tzli an Peperoni-Pilz-Sauce","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 150 g Rote Peperoni 150 g Gelbe Peperoni 250 g Frische Champignons 2 EL Zitronensaft 2 Knoblauchzehen 3 Zweige Petersilie 8 D\u00fcnne Kalbsschnitzel Pfeffer Salz 20 g Weissmehl 1 EL Bratbutter 1 EL Oliven\u00f6l Paprika 1 dl Saucen-Halbrahm Zubereitung Peperoni halbieren, entkernen und in feine Streifen schneiden. Champignons putzen,\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4296,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/12\/gebratene-kalbsleber-mit-peperoni-tab-pad-prik\/","url_meta":{"origin":5560,"position":2},"title":"Gebratene Kalbsleber mit Peperoni – Tab Pad Prik","author":"Steffen","date":"12. September 2012","format":false,"excerpt":"Zutaten 500 g Kalbsleber 150 g Peperoni 70 g getrocknete Morcheln 2 Fr\u00fchlingszwiebeln 1 gro\u00dfe Zwiebel 3 Knoblauchzehen 5 EL Pflanzen\u00f6l 3 EL Fischsauce; (*) 1\/2 TL frisch gemahlener Pfeffer Zubereitung Kalbsleber waschen, trocken tupfen und in Streifen schneiden. Die Peperoni waschen, die Stielans\u00e4tze entfernen und die Schoten halbieren. Morcheln\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4629,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/20\/sambal\/","url_meta":{"origin":5560,"position":3},"title":"Sambal","author":"Steffen","date":"20. November 2012","format":false,"excerpt":"Zutaten 5 Schalotten 5 Peperonischoten, rot 1 kleine Tomate 2 Knoblauchzehen 1 EL Schrimpspaste (Asialaden) 1,5 EL Zucker 3 EL Pflanzen\u00f6l 1\/2 TL Salz 1\/2 TL schwarzer Pfeffer Zubereitung Schalotten, Knoblauch sch\u00e4len und mit Peperoni klein hacken. Jetzt im Pflanzen\u00f6l braten. Schrimpspaste und gew\u00fcrfelte Tomate zugeben und 2-3 Minuten mit\u2026","rel":"","context":"In "Allgemein"","block_context":{"text":"Allgemein","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/allgemein\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4697,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/lamm-chili-nach-art-des-sudwestens\/","url_meta":{"origin":5560,"position":4},"title":"Lamm-Chili nach Art des S\u00fcdwestens","author":"Steffen","date":"5. Dezember 2012","format":false,"excerpt":"Zutaten 1 kg Lammfleisch; Keule oder Schulter 2 EL \u00d6l 2 gro\u00dfe Gr\u00fcne Paprikaschoten 2 gr\u00fcne Peperoni; scharf 1 gro\u00dfe Zwiebel 3 Knoblauchzehen 15 Wacholderbeeren 2 TL Oregano 4 Kartoffeln 1 TL Salz 1\/2 Bund Koriandergr\u00fcn; nach Geschmack Zubereitung Das Fleisch von allen Sehnen befreien, eventuelle Fettreste entfernen, in 2-cm-W\u00fcrfel\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4211,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/","url_meta":{"origin":5560,"position":5},"title":"Lamm-Mais-Peperoni-Topf","author":"Steffen","date":"12. April 2012","format":false,"excerpt":"Zutaten 500 g Lammvoressen, mager 2 EL \u00d6l 50 g Speckw\u00fcrfeln 1 EL Paprika 1 Zwiebel; feingehackt 1 Knoblauchzehe; halbiert Salz Pfeffer 1 Thymianzweig 1 Rote Peperoni 1 Gr\u00fcne Peperoni 1 Gelbe Peperoni 3 Maiskolben oder 1 Dose Maisk\u00f6rner Zubereitung Die Sitte, frischen Mais als Gem\u00fcse zu essen, stammt aus\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"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\/5560","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=5560"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5560\/revisions"}],"predecessor-version":[{"id":5561,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5560\/revisions\/5561"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}