{"id":9090,"date":"2024-03-16T21:44:05","date_gmt":"2024-03-16T19:44:05","guid":{"rendered":"https:\/\/andrestover.com\/?p=9090"},"modified":"2024-03-16T21:44:05","modified_gmt":"2024-03-16T19:44:05","slug":"sanbeiji-three-cup-chicken","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/sanbeiji-three-cup-chicken\/","title":{"rendered":"Sanbeiji (kolme tassi kana)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Hiina Jijangxi provintsi \u00fcks levinumaid roogasid, mis on t\u00e4nap\u00e4eval h\u00e4sti tuntud eelk\u00f5ige Taiwanil. Samuti s\u00fc\u00fcakse seda sageli ka Malaisias. Kirjelduste j\u00e4rgi on toit oma nime saanud sellest, et roa valmistamisel kasutatakse kruusit\u00e4is seesami\u00f5li, kruusit\u00e4is sojakastet ja kruusit\u00e4is riisiveini v\u00f5i Hiina toiduveini. Tegemist on veidi teistsuguse toiduga kui seda saab klassikaliselt Euroopa Hiina restoranidest.<\/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\/2024\/03\/San-bei-ji_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9091\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog2.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\">Valmistamise aeg: umbes 40 minutit<br>Tase: Lihtne<br>Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>4 t\u00fckki kondiga ja seljata kana kintsut\u00fckke v\u00f5i tavalisi kanakintse<br>1 keskmine k\u00fc\u00fcslauk, k\u00fc\u00fcslauguk\u00fc\u00fcned kas terveks j\u00e4etud v\u00f5i viilutatud<br>Umbes 5-6 cm pikkune t\u00fckk v\u00e4rsket ingverit l\u00f5igatuna ratasteks<br>5-6 rohelise sibula vart l\u00f5igatud 5-6 cm pikkusteks juppideks<br>100 ml seesami\u00f5li<br>200 ml heledat sojakastet<br>2 spl tumedat sojakastet<br>200 ml Hiina riisiveini v\u00f5i Hiina toiduveini (Shaoxing vein)<br>2 spl pruuni suhkrut<br>Suur peot\u00e4is basiilikulehti, eelistatult Tai basiiliku lehed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serveerimiseks basiilikulehti ja keedetud riisi<\/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\/2024\/03\/San-bei-ji_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9092\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/03\/San-bei-ji_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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\">\n<li>Koori ingver ja l\u00f5ika ratasteks, koori k\u00fc\u00fcslauguk\u00fc\u00fcned ning viiluta v\u00f5i j\u00e4ta soovi korral terveks.<\/li>\n\n\n\n<li>L\u00f5ika roheline sibul 5-6 cm pikkusteks juppideks.<\/li>\n\n\n\n<li>Kuumuta paksup\u00f5hjalisel pannil seesami\u00f5li ning pruunista ingverit ja k\u00fc\u00fcslauku umbes 30 sekundit k\u00f5rgel kuumusel, lisa rohelise sibula t\u00fckid, sega ja tee panni keskele kana jaoks ruumi.<\/li>\n\n\n\n<li>Lisa kanat\u00fckid nahaga pool allapoole, alanda pliidi kuumus keskmiseks ning pruunista kanat\u00fckke umbes 5 minuti jooksul.<\/li>\n\n\n\n<li>Lisa m\u00f5lemad sojakastmed ning toiduvein ja suhkur, alanda pliidi kuumus madalaks ja hauta kana kuni see on pehme (umbes 20-25 minutit) kaane all, mille v\u00f5iksid j\u00e4tta praokile, et aur v\u00e4lja p\u00e4\u00e4seks ja kaste veidi pakseneks. Keera hautamise ajal kanat\u00fckkidel k\u00fclge, et need \u00fchtalselt maitsestuks.<\/li>\n\n\n\n<li>Kana hautamise ajal keeda valmis riis. Mina valmistasin kleepuvat riisi. Kasutasin selleks sushiriisi, aga sobib iga teine k\u00f5rge t\u00e4rklisesisaldusega riis. Selleks loputa riisi korraks vees, vala see keedupotti, lisa riisi mahust kaks korda rohkem vett, maitsesta kergelt meresoolaga ning lase keema t\u00f5usta. Kui riis keeb, kata pott kaanega ja lase v\u00e4ga madalal kuumusel riisil haududa kuni vesi on imendunud.<\/li>\n\n\n\n<li>Enne kana serveerimist eemalda haudepann pliidilt, lisa suur peot\u00e4is basiiliku lehti ja sega toidule hulka. Lehed n\u00e4rtsivad kuumuses, aga ei kaota oma aroomi ja maitset.<br>Serveeri toitu kuumalt koos kleepuva riisiga.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-9090\" data-postid=\"9090\" class=\"themify_builder_content themify_builder_content-9090 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Hiina Jijangxi provintsi \u00fcks levinumaid roogasid, mis on t\u00e4nap\u00e4eval h\u00e4sti tuntud eelk\u00f5ige Taiwanil. Samuti s\u00fc\u00fcakse seda sageli ka Malaisias. Kirjelduste j\u00e4rgi on toit oma nime saanud sellest, et roa valmistamisel kasutatakse kruusit\u00e4is seesami\u00f5li, kruusit\u00e4is sojakastet ja kruusit\u00e4is riisiveini v\u00f5i Hiina toiduveini. Tegemist on veidi teistsuguse toiduga kui seda saab klassikaliselt Euroopa Hiina restoranidest. Valmistamise aeg: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[42,451,459,51,615],"class_list":["post-9090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-kana","tag-china","tag-garlic","tag-ingver","tag-soya-sauce","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\/9090","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=9090"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9090\/revisions"}],"predecessor-version":[{"id":9113,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9090\/revisions\/9113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9093"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}