{"id":6101,"date":"2014-10-05T13:15:45","date_gmt":"2014-10-05T13:15:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6101"},"modified":"2014-09-21T13:24:47","modified_gmt":"2014-09-21T13:24:47","slug":"weissgekochtes-fleisch-baiqie-rou","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/","title":{"rendered":"Wei\u00dfgekochtes „Fleisch“ (baiqie rou)"},"content":{"rendered":"

Zutaten<\/strong>
\n150 g roher Saitan (siehe Grundrezept von 1\/2 kg Mehl)
\nrote Speisefarbe
\n1 Kohlrabi (urspr\u00fcnglich Wosun, aber das gibt’s hier nicht)
\nSo\u00dfe:<\/em>
\n2 Knoblauchzehen
\n10 K\u00f6rner Sichuanpfeffer
\n3 EL Sojaso\u00dfe
\n1 TL Zucker
\netwas Salz
\n5 EL Sesam\u00f6l
\n1 EL Chilli\u00f6l<\/p>\n

Zubereitung<\/strong>
\nSaitan nach Grundrezept zubereiten. Wenn alle St\u00e4rke aus dem Teig ausgewaschen ist, in zwei Teile teilen, eine H\u00e4lfte mit roter Speisefarbe einf\u00e4rben, dann beide Teile wieder mischen, damit der Eindruck von durchwachsenem Fleisch entsteht. Im D\u00e4mpfer 1\/2 Stunde d\u00e4mpfen, abk\u00fchlen lassen und in feine Scheiben schneiden.
\nKohlrabi sch\u00e4len, halbieren, in d\u00fcnne Scheiben schneiden, einige Minuten blanchieren, abk\u00fchlen lassen.
\nSichuanpfeffer trocken anr\u00f6sten, im M\u00f6rser zerreiben.
\nKnoblauch hacken, mit Sichuanpfeffer, Sojaso\u00dfe, Zucker, Sesam\u00f6l, Chili\u00f6l und etwas Salz vermischen.
\n„Fleisch“- und Kohlrabischeiben abwechselnd kreisf\u00f6rmig auf einem Teller h\u00fcbsch anrichten, die So\u00dfe dar\u00fcber gie\u00dfen und servieren.<\/p>\n

Variante mit echtem Fleisch:
\nStatt Saitan nimmt man 200 g Schweinefleisch, setzt es in kaltem Wasser auf und kocht es ca. 20 Minuten gar. Abk\u00fchlen lassen und schr\u00e4g zur Faserrichtung in sehr feine Scheiben schneiden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g roher Saitan (siehe Grundrezept von 1\/2 kg Mehl) rote Speisefarbe 1 Kohlrabi (urspr\u00fcnglich Wosun, aber das gibt’s hier nicht) So\u00dfe: 2 Knoblauchzehen 10 K\u00f6rner Sichuanpfeffer 3 EL Sojaso\u00dfe 1 TL Zucker etwas Salz 5 EL Sesam\u00f6l 1 EL Chilli\u00f6l Zubereitung Saitan nach Grundrezept zubereiten. Wenn alle St\u00e4rke aus dem Teig ausgewaschen ist, … <\/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":[5,55],"tags":[752],"class_list":["post-6101","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-vorspeise","tag-saitan","item-wrap"],"yoast_head":"\nWei\u00dfgekochtes "Fleisch" (baiqie rou)<\/title>\n<meta name=\"description\" content=\"- Wei\u00dfgekochtes "Fleisch" (baiqie rou)\" \/>\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\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wei\u00dfgekochtes "Fleisch" (baiqie rou)\" \/>\n<meta property=\"og:description\" content=\"- Wei\u00dfgekochtes "Fleisch" (baiqie rou)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/\" \/>\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=\"2014-10-05T13:15:45+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\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Wei\u00dfgekochtes „Fleisch“ (baiqie rou)\",\"datePublished\":\"2014-10-05T13:15:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/\"},\"wordCount\":192,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Saitan\"],\"articleSection\":[\"Asiatisch\",\"Vorspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/\",\"name\":\"Wei\u00dfgekochtes \\\"Fleisch\\\" (baiqie rou)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-10-05T13:15:45+00:00\",\"description\":\"- Wei\u00dfgekochtes \\\"Fleisch\\\" (baiqie rou)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/10\\\/05\\\/weissgekochtes-fleisch-baiqie-rou\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Wei\u00dfgekochtes „Fleisch“ (baiqie rou)\"}]},{\"@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":"Wei\u00dfgekochtes \"Fleisch\" (baiqie rou)","description":"- Wei\u00dfgekochtes \"Fleisch\" (baiqie rou)","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\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/","og_locale":"de_DE","og_type":"article","og_title":"Wei\u00dfgekochtes \"Fleisch\" (baiqie rou)","og_description":"- Wei\u00dfgekochtes \"Fleisch\" (baiqie rou)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/","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":"2014-10-05T13:15:45+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\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Wei\u00dfgekochtes „Fleisch“ (baiqie rou)","datePublished":"2014-10-05T13:15:45+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/"},"wordCount":192,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Saitan"],"articleSection":["Asiatisch","Vorspeise"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/","name":"Wei\u00dfgekochtes \"Fleisch\" (baiqie rou)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-10-05T13:15:45+00:00","description":"- Wei\u00dfgekochtes \"Fleisch\" (baiqie rou)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/05\/weissgekochtes-fleisch-baiqie-rou\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Wei\u00dfgekochtes „Fleisch“ (baiqie rou)"}]},{"@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-1Ap","jetpack-related-posts":[{"id":4427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-erdnussen-gongbao-jiding\/","url_meta":{"origin":6101,"position":0},"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":3425,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/02\/fisch-gedampft-qingzheng-yu\/","url_meta":{"origin":6101,"position":1},"title":"Fisch ged\u00e4mpft (Qingzheng yu)","author":"Steffen","date":"2. Januar 2012","format":false,"excerpt":"Zutaten 1 Forelle Salz 1 EL Reiswein 10-12 K\u00f6rner Sichuanpfeffer 3 Fr\u00fchlingszwiebeln 1 walnu\u00dfgro\u00dfes St\u00fcck Ingwer 2 EL Sojaso\u00dfe Zubereitung Den Fisch ausnehmen und waschen. Trockentupfen und schraeg \u00fcber Kreuz von beiden Seiden einschneiden. Kurz in kochendem Wasser blanchieren, herausnehmen und auf einem Teller anrichten, der in den D\u00e4mpfer pa\u00dft.\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":6068,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/22\/verruecktes-huhn-guaiwei-ji\/","url_meta":{"origin":6101,"position":2},"title":"Verr\u00fccktes Huhn (guaiwei ji)","author":"Steffen","date":"22. September 2014","format":false,"excerpt":"Zutaten 1 gro\u00dfes H\u00e4hnchenfilet 2-3 EL Chili\u00f6l 2 EL Sojaso\u00dfe 1 EL Zucker 2 EL Essig 2 EL Sesampaste 3 EL ger\u00f6steter Sesam ger\u00f6steter und gemahlener Sichuanpfeffer Sesam\u00f6l 4 Fr\u00fchlingszwiebeln Zubereitung Das H\u00e4hnchenfilet s\u00e4ubern, mit kaltem Wasser aufsetzten und auf mittlerer Flamme ca. 15- 20 Minuten kochen bis es eben\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":4653,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/knuspriges-huhn-xiangsu-ji\/","url_meta":{"origin":6101,"position":3},"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":5713,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/27\/rindfleisch-nach-sichuan-art-shuizhu-niurou\/","url_meta":{"origin":6101,"position":4},"title":"Rindfleisch nach Sichuan-Art (Shuizhu niurou)","author":"Steffen","date":"27. April 2014","format":false,"excerpt":"Zutaten 250 g mageres Rindfleisch 100 g Broccoli 100 g Chinakohl 2-3 EL Doubanjiang 25 g Laozao 1 EL St\u00e4rke 1 TL Salz 5 getrocknete Chillies 20 K\u00f6rner Sichuanpfeffer 4 Fr\u00fchlingszwiebeln 400 ml Br\u00fche 100 g Pflanzen\u00f6l 1 EL Sojaso\u00dfe Zubereitung Das Fleisch waschen, in sehr d\u00fcnne Scheiben von 5\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":3438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","url_meta":{"origin":6101,"position":5},"title":"Fisch, rotgeschmort (Hongshao yu)","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"Zutaten 500 g Fischfilet (z.B. 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\/6101","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=6101"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6101\/revisions"}],"predecessor-version":[{"id":6102,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6101\/revisions\/6102"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=6101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=6101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=6101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}