{"id":4740,"date":"2022-10-18T21:12:01","date_gmt":"2022-10-18T18:12:01","guid":{"rendered":"http:\/\/andrestover.com\/?p=4740"},"modified":"2022-10-19T19:59:21","modified_gmt":"2022-10-19T16:59:21","slug":"chinese-shredded-cabbage-wok","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chinese-shredded-cabbage-wok\/","title":{"rendered":"Hiina rebitud kapsa wokk"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00dcks parimaid kapsaroogasid, mida ma olen proovinud. Selle roa valmistamine on v\u00e4ga lihtne ja v\u00f5tab umbes 15 minutit aega. K\u00e4tega rebides p\u00e4\u00e4seb mahl paremini kapsast v\u00e4lja ja see on viis, kuidas seda toitu valmistatakse ka Hiinas. Sichuani provintsist p\u00e4rit toit, mis on tuntud Hiina kodudes ka v\u00e4ljaspool seda regiooni. Ma ei ole seda toitu leidnud \u00fchegist Hiina restoranist, kuid see v\u00f5iks vabalt kuuluda ka restoranide men\u00fc\u00fcsse. Selle valmstamiseks on vaja keskmist pehmet, mitte v\u00e4ga tihedate lehtedega kapsapead. Lehed rebitakse k\u00e4te vahel sobivateks t\u00fckkideks. Mina eemaldasin leherootsu. Seda toitu v\u00f5ib valmistada vegan veriandina, aga sellel sobib ka peekon ja Hiinas kasutatakse selles toidus ka vorsti.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-4768\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 15 min<br>Tase: lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks keskmine pehmem kapsapea, lehed rebitud sobiva suurusega t\u00fckkideks<br>1 punane t\u0161illi<br>0.5 tl sichuani pipart<br>2 spl toidu\u00f5li<br>100 g suitsupeekonit<br>1 spl sojakastet<br>2 spl austrikastet <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alternatiivselt v\u00f5ib lisada toidule 1 spl balsami\u00e4\u00e4dikat, samuti v\u00f5ib ka austrikastme \u00e4ra j\u00e4tta ja kasutada vaid sojakastme ja palsami\u00e4\u00e4dika segu<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Eemalda kapsapea pealmised, m\u00e4\u00e4rdunud lehed. \u00dclej\u00e4\u00e4nud kapsas rebi k\u00e4tega soovitud suurusega t\u00fckkideks. K\u00e4tega rebides tuleb kapsast mahl v\u00e4lja ja toit saab parem ja mahlasem. Eemalda paksemad leherootsud, et toit tuleks \u00fchtlasema struktuuriga.<\/li><li>Kuumuta toidu\u00f5li wokkpannil, lisa sichuani pipar ja prae paar minutit. Eemalda pipraterad \u00f5list. Teine v\u00f5imalus on neile, kes soovivad tugevama ja v\u00fcrtsikama maitsega toitu \u2013 sichuani pipar purustatakse kergelt, praetakse ja j\u00e4\u00e4b toidu sisse.<\/li><li>Prae peekonit kuni see on kergelt kr\u00f5be, l\u00f5iks t\u0161illipipar ratasteks ja lisa toidu hulka. Prae umbes 1 minuti ja lisa kapsas.<\/li><li>Sega toitu pidevalt kuni kapsas muutub kergelt pehmemaks ja selle kogus t\u00f5mbub umbes 2 korda kokku. Selleks kulub 3-4 minutit.<\/li><li>Lisa sojakaste ja austrikatse, eemalda pann pliidilt ja sega kaste kapsaga segamini.<\/li><li>Serveeri mingi toidu k\u00f5rvale v\u00f5i s\u00f6\u00f6 niisama eraldi roana.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-4769\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/10\/Hiina-rebitud-kapsa-wok_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-4740\" data-postid=\"4740\" class=\"themify_builder_content themify_builder_content-4740 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u00dcks parimaid kapsaroogasid, mida ma olen proovinud. Selle roa valmistamine on v\u00e4ga lihtne ja v\u00f5tab umbes 15 minutit aega. K\u00e4tega rebides p\u00e4\u00e4seb mahl paremini kapsast v\u00e4lja ja see on viis, kuidas seda toitu valmistatakse ka Hiinas. Sichuani provintsist p\u00e4rit toit, mis on tuntud Hiina kodudes ka v\u00e4ljaspool seda regiooni. Ma ei ole seda toitu leidnud [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[628,451,676],"class_list":["post-4740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-cabbage","tag-china","tag-sichuan-pepper","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\/4740","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=4740"}],"version-history":[{"count":42,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4740\/revisions"}],"predecessor-version":[{"id":4787,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4740\/revisions\/4787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4770"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}