{"id":7430,"date":"2019-09-26T12:16:26","date_gmt":"2019-09-26T12:16:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=7430"},"modified":"2019-09-20T12:28:53","modified_gmt":"2019-09-20T12:28:53","slug":"hokkaido-bratlinge","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/09\/26\/hokkaido-bratlinge\/","title":{"rendered":"Hokkaido-Bratlinge"},"content":{"rendered":"

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Hokkaido-Bratlinge<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Gericht <\/span>Gem\u00fcse<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 1<\/span> Kilo<\/span> Hokkaido-K\u00fcrbis<\/span><\/li>
  • 200<\/span> Gramm<\/span> Gr\u00fcnkern<\/span><\/li>
  • 250<\/span> ml<\/span> Wasser<\/span><\/li>
  • 1<\/span> Ei<\/span><\/li>
  • 1<\/span> Bund<\/span> Petersilie<\/span><\/li>
  • 1<\/span> TL<\/span> Salz<\/span><\/li>
  • 2<\/span> EL<\/span> Sojasauce<\/span><\/li>
  • 1<\/span> EL<\/span> Sherry-Essig<\/span><\/li>
  • 1<\/span> EL<\/span> S\u00fc\u00dfe Sahne<\/span><\/li>
  • 1<\/span> TL<\/span> Honig<\/span><\/li>
  • Fett zum Braten<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • K\u00fcrbis aufschneiden, kerne entfernen, den K\u00fcrbis sch\u00e4len und kleinschneiden. In einen Topf mit einem Fingerbreit Wasser geben, stark ankochen und ab Erscheinen einer Dampffahne 15 Minuten auf kleinster Stufe weitergaren. Das Wasser in einem Topf erhitzen, den Gr\u00fcnkern grob schroten und in das sprudelnde Wasser einr\u00fchren. Auf der ausgeschalteten Platte 10 Minuten quellen lassen. Dabei ab und zu durchr\u00fchren. Die K\u00fcrbismasse m\u00fcssen so gar sein, da\u00df sie bei Druck zu Mus zerfallen. In diesem Stadium kann man sie gut unter den gequollenen Gr\u00fcnkernbrei mischen. Petersilie fein hacken, und alle Zutaten mischen. In einer gro\u00dfen Pfanne reichlich Fett erhitzen, mit einem gro\u00dfen E\u00dfl\u00f6ffel den Bratlingsteig abstechen und mit einem zweiten in die Pfanne schieben. Die Kunst bei diesen Bratlingen ist, das Fett so hei\u00df zu halten, da\u00df sich schnell eine Kruste bildet, sie d\u00fcrfen aber auch nicht verbrennen. Keinesfalls zu fr\u00fch wenden, da sie sonst zerrei\u00dfen. Zuerst lassen sich die Bratlinge trotz reichlich Fett nicht verschieben. Wenn sich die Kruste gebildet hat, kann man sie mit dem Pfannenmesser gut hin und her schieben. Dann ist der richtige Zeitpunkt gekommen, die Bratlinge zu wenden und von der anderen Seite braun zu braten. Die Bratlinge passen zu allen kr\u00e4ftigen Gem\u00fcsen und Saucen.<\/div><\/li><\/ul><\/div><\/div>\n
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      Keyword <\/span>K\u00fcrbis<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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Chili putzen, l\u00e4ngs einschneiden, entkernen,\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6217,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/25\/kuerbis-apfel-torte\/","url_meta":{"origin":7430,"position":3},"title":"K\u00fcrbis-Apfel-Torte","author":"Steffen","date":"25. September 2023","format":false,"excerpt":"K\u00fcrbis-Apfel-Torte Teig:115 ml Buttermilch200 g Geraspelter Hokkaido-K\u00fcrbis1 gro\u00dfer geraspelter Apfel2 Tl frisch gemahlene Vanille-Schote170 g Weiche Butter200 g Brauner Zucker200 g Wei\u00dfer Zucker3 Eier1 Eigelb180 g Mehl75 g Kakao2 Tl Backpulver1 Tl Backnatron1\/2 Tl SalzF\u00fcllung:200 g Frischk\u00e4se200 g Puderzucker1\/4 Tl Zimt1 Tl Vanille-Pulver3 Messerspitze Fettl\u00f6sliche orange Lebensmittelfarbe200 ml Geschlagene SchlagsahneZutaten\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":888,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbisgugelhupf\/","url_meta":{"origin":7430,"position":4},"title":"K\u00fcrbisgugelhupf","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 140 g Margarine 120 g Staubzucker 1 Prise Salz Vanillezucker 6 Eigelb 250 g Gesch\u00e4lter, entkernter, gerissener Hokkaido 100 g Speisetopfen 6 Eiwei\u00df 120 g Kristallzucker 200 g Geriebene Mandeln 140 g Dinkelvollkornmehl Zubereitung: Margarine, Staubzucker und Geschmackszutaten schaumig r\u00fchren - nach und nach die Eidotter beigeben und schaumig\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6124,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/14\/kuerbis-kaffee-gulasch\/","url_meta":{"origin":7430,"position":5},"title":"K\u00fcrbis-Kaffee-Gulasch","author":"Steffen","date":"14. September 2023","format":false,"excerpt":"K\u00fcrbis-Kaffee Gulasch Ein leckeres Gulasch mit K\u00fcrbis und l\u00f6slichem Kaffee Schmortopf 600 g Kalbsgulasch3 EL \u00d6lSalz (Pfeffer)2 EL Mehl500 g K\u00fcrbis400 ml Gem\u00fcsebr\u00fche200 ml Weisswein1 Bund Fr\u00fchlingszwiebeln1-2 Rote Pfefferschoten200 ml Schlagsahne2 EL L\u00f6sliches Kaffeepulver Kalbsgulasch im hei\u00dfen \u00d6l rundherum braun anbraten, salzen und pfeffern. 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