{"id":5619,"date":"2014-03-14T19:43:23","date_gmt":"2014-03-14T19:43:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5619"},"modified":"2014-01-16T20:08:44","modified_gmt":"2014-01-16T20:08:44","slug":"phoenix-schwanz-krabben-fengweixia","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/14\/phoenix-schwanz-krabben-fengweixia\/","title":{"rendered":"Phoenix-Schwanz-Krabben (Fengweixia)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g frische ungesch\u00e4lte Krabben
\n2 Fr\u00fchlingszwiebeln
\n2 EL \u00d6l
\nSo\u00dfe:<\/em>
\n2 EL Reiswein
\nSalz
\n2 EL Sojaso\u00dfe
\n1\/2 TL Zucker
\n1 Tasse Br\u00fche<\/p>\n

Zubereitung<\/strong>
\nKrabben 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 verr\u00fchren.
\n\u00d6l erhitzen, wenn es anf\u00e4ngt zu rauchen, die Krabben zugeben und braten bis die Schale rot ist. Herausnehmen und beiseitestellen.
\nWieder etwas \u00d6l erhitzen, die wei\u00dfen Teile der Fr\u00fchlingszwiebeln kurz braten, So\u00dfe angie\u00dfen. Die fertig gebratenen Krabben hineingeben, ca. drei Minuten k\u00f6cheln lassen, auf einer Platte anrichten. Gruene Fr\u00fchlingszwiebeln dr\u00fcberstreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 verr\u00fchren. \u00d6l erhitzen, wenn es … <\/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-5619","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","tag-krabben","item-wrap"],"yoast_head":"\nPhoenix-Schwanz-Krabben 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Juli 2011","format":false,"excerpt":"Zutaten 200 g Hackfleisch 200 g Glasnudeln Fr\u00fchlingszwiebeln \u00bc l Br\u00fche \u00d6l zum Braten Salz 2 EL Doubanjiang So\u00dfe: 1 Tasse Br\u00fche 2 EL Sojaso\u00dfe 2 EL Reiswein gro\u00dfz\u00fcgig Pfeffer Zubereitung Glasnudeln in hei\u00dfem Wasser einweichen.Fr\u00fchlingszwiebeln in feine Ringe schneiden. Den \u00bc l Br\u00fche im Wok erhitzen, die Nudeln darin\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":3145,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doufu-im-tontopf-shaguo-doufu\/","url_meta":{"origin":5619,"position":4},"title":"Doufu im Tontopf (shaguo doufu)","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten 250 g Doufu 250 g Chinakohl 2 EL getrocknete Krabben 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer (walnu\u00dfgro\u00df) Schwarzer Pfeffer 2 EL Sojaso\u00dfe \u00bd -1 l Br\u00fche (je nach Topfgroesse) Zubereitung Doufu w\u00fcrfeln, Chinakohl in Streifen schneiden, Ingwer in feine Scheiben und Fr\u00fchlingszwiebeln in 4 cm lange St\u00fccke schneiden. Krabben einweichen.\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":3451,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-auberginen-yuxiang-qiehua\/","url_meta":{"origin":5619,"position":5},"title":"Fischduft-Auberginen (yuxiang qiehua)","author":"Steffen","date":"6. Januar 2012","format":false,"excerpt":"Zutaten 750 g Auberginen 25 g frische Chillies (oder 3 getrocknete) So\u00dfe: 2 EL Sojaso\u00dfe 1 TL Zucker 2 EL Essig 1 EL Reiswein 1 St\u00fcck Ingwer, walnu\u00dfgro\u00df 2 Knoblauchzehen 2 Fr\u00fchlingszwiebeln (wei\u00dfe Teile) 100 ml Br\u00fche \u00d6l zum Fritieren St\u00e4rke Zubereitung Auberginen aussen rundherum mit einem scharfen Messer im\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"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\/5619","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=5619"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5619\/revisions"}],"predecessor-version":[{"id":5620,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5619\/revisions\/5620"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}