{"id":5959,"date":"2014-08-08T03:06:26","date_gmt":"2014-08-08T03:06:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5959"},"modified":"2014-06-11T03:10:33","modified_gmt":"2014-06-11T03:10:33","slug":"tee-eier-chaye-dan","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/","title":{"rendered":"Tee-Eier (chaye dan)"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Eier
\n1-2 EL schwarzer Tee (in China wird auch oft gr\u00fcner verwendet)
\n1 EL F\u00fcnf-Gew\u00fcrze-Pulver
\n2 EL Sojaso\u00dfe
\n1 EL Salz<\/p>\n

Zubereitung<\/strong>
\nWasser mit den Gew\u00fcrzen zum Kochen bringen. Wenn es kocht, die Hitze zur\u00fccknehmen und die Eier in diesem Sud hart kochen. Nach einigen Minuten die Schale rundherum mit einem L\u00f6ffel anschlagen, aber nicht absch\u00e4len. Weiter in sanft wallendem Sud mindestens eine Stunde ziehen lassen.
\nMan kann auch den ganzen Tag \u00fcber immer mal wieder den Herd anstellen, bis der Sud aufkocht, dann abstellen und weiter ziehen lassen.<\/p>\n

TIP: Erdn\u00fcsse gekocht (zhu huashengmi)
\nAuch unger\u00f6stete, gesch\u00e4lte Erdn\u00fcsse k\u00f6nnen in einem Sud aus Wasser, Teebl\u00e4ttern, Sojaso\u00dfe und F\u00fcnf-Gew\u00fcrze-Pulver gekocht werden. Es dauert mindestens eine Stunde, bis sie weich sind und den Geschmack angenommen haben. sie k\u00f6nnen mit Tee-Eiern zusammen gekocht werden, so entstehen gleich zwei Vorspeisen auf einmal.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Eier 1-2 EL schwarzer Tee (in China wird auch oft gr\u00fcner verwendet) 1 EL F\u00fcnf-Gew\u00fcrze-Pulver 2 EL Sojaso\u00dfe 1 EL Salz Zubereitung Wasser mit den Gew\u00fcrzen zum Kochen bringen. Wenn es kocht, die Hitze zur\u00fccknehmen und die Eier in diesem Sud hart kochen. Nach einigen Minuten die Schale rundherum mit einem L\u00f6ffel anschlagen, … <\/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_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":[5,15],"tags":[16,298],"class_list":["post-5959","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-eiergerichte","tag-eier","tag-tee","item-wrap"],"yoast_head":"\nTee-Eier (chaye dan)<\/title>\n<meta name=\"description\" content=\"- Tee-Eier (chaye dan)\" \/>\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\/08\/08\/tee-eier-chaye-dan\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tee-Eier (chaye dan)\" \/>\n<meta property=\"og:description\" content=\"- Tee-Eier (chaye dan)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/\" \/>\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=\"2014-08-08T03:06:26+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\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Tee-Eier (chaye dan)\",\"datePublished\":\"2014-08-08T03:06:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/\"},\"wordCount\":157,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Eier\",\"Tee\"],\"articleSection\":[\"Asiatisch\",\"Eiergerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/\",\"name\":\"Tee-Eier (chaye dan)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-08-08T03:06:26+00:00\",\"description\":\"- Tee-Eier (chaye dan)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/08\\\/tee-eier-chaye-dan\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tee-Eier (chaye dan)\"}]},{\"@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":"Tee-Eier (chaye dan)","description":"- Tee-Eier (chaye dan)","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\/08\/08\/tee-eier-chaye-dan\/","og_locale":"de_DE","og_type":"article","og_title":"Tee-Eier (chaye dan)","og_description":"- Tee-Eier (chaye dan)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/","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":"2014-08-08T03:06:26+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Tee-Eier (chaye dan)","datePublished":"2014-08-08T03:06:26+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/"},"wordCount":157,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Eier","Tee"],"articleSection":["Asiatisch","Eiergerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/","name":"Tee-Eier (chaye dan)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-08-08T03:06:26+00:00","description":"- Tee-Eier (chaye dan)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/08\/tee-eier-chaye-dan\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Tee-Eier (chaye dan)"}]},{"@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-1y7","jetpack-related-posts":[{"id":4653,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/knuspriges-huhn-xiangsu-ji\/","url_meta":{"origin":5959,"position":0},"title":"Knuspriges Huhn (xiangsu ji)","author":"Steffen","date":"25. November 2012","format":false,"excerpt":"Zutaten 1 H\u00e4hnchen 2 EL Reiswein 2 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 EL Sichuanpfeffer 1 EL \"F\u00fcnf-Gew\u00fcrze-Pulver\" 1 EL Salz Erdnu\u00df\u00f6l zum Fritieren Zum Reinstippen: 1 Sch\u00e4lchen S\u00fcsse Sojaso\u00dfe 1 TL Salz 1 EL schwarzer Pfeffer Zubereitung Huhn s\u00e4ubern, wenn n\u00f6tig ausnehmen, abtrocknen. Sichuanpfeffer trocken anr\u00f6sten, im M\u00f6rser zerstampfen. Mit\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":601,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/ente-nach-anita-wong\/","url_meta":{"origin":5959,"position":1},"title":"Ente nach Anita Wong","author":"Steffen","date":"15. April 2011","format":false,"excerpt":"Zutaten: 1 Ente mit Innereien, ca. 2,25 kg 4 EL Pflanzen\u00f6l 2 Koblauchzehen, gehackt 2 1\/2 cm St\u00fcck Ingwerwurzel, gesch\u00e4lt und d\u00fcnn geschnitten 3 EL Bohnenpaste 2 EL helle Sojaso\u00dfe 1 EL dunkle Sojaso\u00dfe 1 EL Zucker 1\/2 TL F\u00fcnf-Gew\u00fcrze-Pulver 3 Sternanissamen 450 ml Entenfond Salz Klein geschnittene Fr\u00fchlingszwiebeln zum\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4114,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/","url_meta":{"origin":5959,"position":2},"title":"W\u00fcrziges H\u00e4hnchen","author":"Steffen","date":"11. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 3 Fr\u00fchlingszwiebeln 4 Knoblauchzehen 1 EL Zucker 1 EL F\u00fcnf-Gew\u00fcrz-Pulver 2 EL Fischsauce 2 EL Sojasauce 2 EL Chilisauce, suess Salz 2 H\u00e4hnchen Zubereitung Jedes H\u00e4hnchen in 8 Teile zerlegen. Fr\u00fchlingszwiebeln und Knoblauch fein hacken. Mit Zucker, F\u00fcnf-Gew\u00fcrz-Pulver, Fischsauce, Sojasauce, Chilisauce und Salz in einer Schale verruehren. Die H\u00e4hnchenteile\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":4487,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalio\/","url_meta":{"origin":5959,"position":3},"title":"Kalio","author":"Steffen","date":"21. Oktober 2012","format":false,"excerpt":"Zutaten 1000 g Topside Steaks; in 3 cm grosse W\u00fcrfel geschnitten 2 Packungen Kokosnuss-Pulver mit 1 l Wasser zu Santan vermischt 2 Stiele Zitronengras zersto\u00dfen 1\/2 TL Kurkuma-Pulver Gew\u00fcrzmischung im M\u00f6rser: 1 Zwiebel 6 Knoblauchzehen 2 cm Ingwer 2 EL Chilli-Pulver 115 g Frische Chillies; entkernt 60 g Lauch 1\/2\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":4427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-erdnussen-gongbao-jiding\/","url_meta":{"origin":5959,"position":4},"title":"Huhn mit Erdn\u00fcssen (gongbao jiding)","author":"Steffen","date":"6. Oktober 2012","format":false,"excerpt":"Zutaten 250 g H\u00fchnerfleisch(Brust) 50 g Erdn\u00fcsse 3 Fr\u00fchlingszwiebeln 5 feine Scheiben Ingwer 2 Knoblauchzehen 10 K\u00f6rner Sichuanpfeffer 2 getrocknete Chilies \u00d6l zum Braten Zum Marinieren: 1 Eiwei\u00df 1 Priese Salz 2 EL Sojaso\u00dfe So\u00dfe: 3 EL Sojaso\u00dfe 1\/3 Tasse H\u00fchnerbr\u00fche 1 TL St\u00e4rke 1 TL Zucker 2 EL Essig\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":3334,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-tausend-gewurzen\/","url_meta":{"origin":5959,"position":5},"title":"Ente Mit Tausend-Gew\u00fcrzen","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 2\/3 Ente; k\u00fcchenfertig - a ca. 2 kg) 0,2 Getrocknete Tangerinenschale 2\/3 frische Ingwerwurzel 2 Schalotten 1 Ganze Sternanis 4 EL Gelbe Bohnensauce 3,5 EL Hoisinsauce 2\/3 EL Sesampaste 2\/3 EL F\u00fcnf-Gew\u00fcrz-Pulver 1 TL Ingwerpulver 1 TL Salz 1 EL brauner Zucker 2\/3 EL Gin 4 Fr\u00fchlingszwiebeln 370 g\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\/5959","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=5959"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5959\/revisions"}],"predecessor-version":[{"id":5960,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5959\/revisions\/5960"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}