{"id":220,"date":"2017-12-26T10:32:22","date_gmt":"2017-12-26T08:32:22","guid":{"rendered":"http:\/\/andrestover.com\/?p=220"},"modified":"2020-10-25T09:44:14","modified_gmt":"2020-10-25T07:44:14","slug":"kana-krevetisupp","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kana-krevetisupp\/","title":{"rendered":"Kana-krevetisupp"},"content":{"rendered":"

\u00dcks lihtne variant Hiina kana-krevetisuppidest. Neid saab valmistada sadu viise, k\u00fcll vedelamaid, paksemaid, kookosega jne. Selle supi palus leiutada mu noorem poeg, kellele meeldis Tartu kunagise Hiina restorani Zen Zeni samalaadne supp. Supp on aastatega t\u00e4iustunud ja j\u00f5udnud selleni, mille siinkohal \u00e4ra toon.<\/p>\n

Valmistamisaeg: 5-10 min ettevalmistus, valmistamine 20-30 min<\/span>
\n Tase: lihtne<\/span>
\n Kogus: kuni kaheksale<\/span>
\n\"\"<\/p>\n

Koostisosad<\/span>
\n400g pakk kanafileed (parim on kanasisefilee)
\n400g kooritud krevette, suuri v\u00f5i v\u00e4ikesi
\n1 sibul
\n3 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n2×2 cm t\u00fckk v\u00e4rsket ingverit
\nPeot\u00fcis rohelisi herneid (k\u00fclmutatud sobivad h\u00e4sti)
\nPeot\u00e4is aedube (k\u00fclmutatud sobivad h\u00e4sti)
\nV\u00e4ike purk magusat maisi
\n2 muna (omleti tegemiseks)
\nPool punast paprikat
\n1 toores t\u0161illi
\nUmbes 100ml sojakastet
\n2 spl maisit\u00e4rklist v\u00f5i kartulit\u00e4rklist
\nMusta pipart
\n\u00d5li pruunistamiseks<\/p>\n

Valmistamine<\/span>
\n1. Pruunista supipotis kiiresti sibul, k\u00fc\u00fcslauk, ingver ja kana umbes 1 min jooksul, alanda kuumus keskmiseks
\n2. Lisa umbes 1,5L vett ja sojakaste
\n3. Lisa paprika, herned ja mais, ribadeks l\u00f5igatud t\u0161illi, natuke hiljem aedoad
\n4. Valmista kahest munast \u00f5huke omlett, l\u00f5igu see 0,5 cm laiusteks ribadeks ja lisa supile juurde
\n5. 5 min enne supi valmimist lisa krevetid, et need ei keeks j\u00e4igaks
\n6. Lahusta t\u00e4rklis pooles kruusis k\u00fclmas vees ja lisa supile juurde. T\u00e4rklis annab supile Hiina suppidele iseloomuliku kerge venivuse. Kui venivust v\u00e4he, lisadat\u00e4rklist kui palju, siis ei ole midagi teha, lisada vett ja koostisosi
\n7. Lase supil natuke keeda, vaata, et koostisosad oleksid pehmed.
\n8. Maitsesta suppi musta pipraga
\n9. Serveeri hakitud rohelise sibulaga
\nValmis!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00dcks lihtne variant Hiina kana-krevetisuppidest. Neid saab valmistada sadu viise, k\u00fcll vedelamaid, paksemaid, kookosega jne. Selle supi palus leiutada mu noorem poeg, kellele meeldis Tartu kunagise Hiina restorani Zen Zeni samalaadne supp. Supp on aastatega t\u00e4iustunud ja j\u00f5udnud selleni, mille siinkohal \u00e4ra toon. Valmistamisaeg: 5-10 min ettevalmistus, valmistamine 20-30 min Tase: lihtne Kogus: kuni kaheksale […]<\/p>\n","protected":false},"author":1,"featured_media":221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[42,451,395],"class_list":["post-220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-kana","tag-china","tag-shrimps","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=220"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/220\/revisions"}],"predecessor-version":[{"id":1145,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/220\/revisions\/1145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/221"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}