{"id":5774,"date":"2014-05-20T20:16:38","date_gmt":"2014-05-20T20:16:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5774"},"modified":"2014-02-07T20:28:23","modified_gmt":"2014-02-07T20:28:23","slug":"schwarz-weisser-doufu-liangban-doufu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/20\/schwarz-weisser-doufu-liangban-doufu\/","title":{"rendered":"Schwarz-wei\u00dfer Doufu (liangban doufu)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Doufu
\n1 „Hundertj\u00e4hriges Ei“
\n2 EL gehackte Fr\u00fchlingszwiebel
\neinige Korianderbl\u00e4tter
\n1 TL Zucker
\n1 TL Salz
\netwas Sesam\u00f6l<\/p>\n

Zubereitung<\/strong>
\nDen Doufu in einem Tuch gut ausdr\u00fccken, bis kein Wasser mehr kommt. Das Ei in Achtel, diese noch einmal quer zerschneiden. Korianderbl\u00e4tter waschen und grob hacken, einige Bl\u00e4ttchen zur Dekoration zur\u00fcckbehalten. Den Doufu mit den H\u00e4nden zerkr\u00fcmeln, mit einem gro\u00dfen L\u00f6ffel mit Koriander, Fr\u00fchlingszwiebeln, Ei, Zucker, Salz und Sesam\u00f6l vorsichtig und gleichm\u00e4\u00dfig mischen.
\nAuf einem Teller anrichten und mit den \u00fcbrigen Korianderbl\u00e4ttchen verzieren.<\/p>\n

Tip: In diesem Rezept wird ein „Hundertj\u00e4hriges Ei“ verwendet. Manchmal bekommt man sie in Asienl\u00e4den – vorsichtig \u00f6ffnen, wenn es nach Schwefel riecht, ist es schlecht. Falls es keins gibt, kann es auch weggelassen werden, dann ist der Doufu eben nur wei\u00df, schmeckt aber auch sehr gut.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Doufu 1 „Hundertj\u00e4hriges Ei“ 2 EL gehackte Fr\u00fchlingszwiebel einige Korianderbl\u00e4tter 1 TL Zucker 1 TL Salz etwas Sesam\u00f6l Zubereitung Den Doufu in einem Tuch gut ausdr\u00fccken, bis kein Wasser mehr kommt. Das Ei in Achtel, diese noch einmal quer zerschneiden. Korianderbl\u00e4tter waschen und grob hacken, einige Bl\u00e4ttchen zur Dekoration zur\u00fcckbehalten. Den Doufu … <\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[5],"tags":[716],"class_list":["post-5774","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-dofu","item-wrap"],"yoast_head":"\nSchwarz-wei\u00dfer Doufu 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