{"id":9686,"date":"2024-06-24T21:00:00","date_gmt":"2024-06-24T18:00:00","guid":{"rendered":"https:\/\/andrestover.com\/?p=9686"},"modified":"2024-06-24T21:00:01","modified_gmt":"2024-06-24T18:00:01","slug":"minchee","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/minchee\/","title":{"rendered":"Minchee"},"content":{"rendered":"\n

Makao p\u00e4ritolu Hiina roog, mille valmistamine on v\u00e4ga lihtne ja mis on v\u00e4ga maitsev. Tegemist on taas Hiina k\u00f6\u00f6gi roaga, mis ei ole toidukohtades eriti levinud. Seda rooga valmistatakse kas veise hakklihast v\u00f5i veise ja sea hakkliha segust. Hakkliha praetake koos sibulatega, sageli lisatakse t\u00fckeldatud kartulit\u00fckke, vahel ka seeni. Seda toitu serveeritakse koos riisiga ning sageli lisatakse toidule juurde ka praetud h\u00e4rjasilm. Sellisel juhul kutsutakse toitu Minchee chow dan. Selle toidu juured ulatuvad p\u00e4ris kaugesse aega, arvatavasti isegi 16 sajandisse. Tegemist on toiduga, mida peetakse Makao rahvusroaks.
Valmistasin seda toitu imelisest Roosika lihaveise hakklihast.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 45 minutit
Tase: Lihtne
Kogus: kahele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
500 g k\u00f5rge kvaliteediga veise hakkliha v\u00f5i veise ja sea hakkliha segu
1 suur sibul peeneks hakitult
2-3 rohelist sibulat suuremateks t\u00fckkideks hakitult
2-3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult
2-3 keskmist kartulit v\u00e4ikesteks t\u00fckkideks hakitult
2 spl toidu\u00f5li hakkliha oruunistamiseks
2 muna h\u00e4rjasilmade praadimiseks
4-5 spl Hoisini kastet
3 spl heledat sojakastet
1 spl tumedat sojakastet
Jahvatatud musta pipart maitsestamiseks
2\/3 klaasi basmatiriisi
Serveerimiseks rohelist sibulat.<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Haki sibul ja k\u00fc\u00fcslauk peeneks ning roheline sibul meelep\u00e4rasteks t\u00fckkideks.<\/li>\n\n\n\n
  2. T\u00fchelda kartul umbes 5 mm suurusteks t\u00fckkideks ning prae kergelt v\u00e4hese toidu\u00f5liga kuni kartulid on poolpehmed.<\/li>\n\n\n\n
  3. Keeda riis. Loputa riisi voolava k\u00fclma veel all, et eemaldada t\u00e4rklis. Vala riis paksup\u00f5hjalisse potti, lisa 2\/3 klaasit\u00e4it vett, kuumuta keemiseni ning alanda kuumus miinimumini ning lase riisil haududa kuni vesi on imendunud, umbes 8-10 minutit. Sega kahvliga riis kohevaks ja kasuta toidu serveerimisel.<\/li>\n\n\n\n
  4. Kuumuta wokkpannil toidu\u00f5li ning pruunista kergelt hakitud sibulat ja k\u00fc\u00fcslauku. Lisa hakkliha ning pruunistamise ajal tee hakkliha kahvliga t\u00fckkideks.<\/li>\n\n\n\n
  5. Pruunista hakkliha, sibulat ja k\u00fc\u00fcslauku m\u00f5ne minuti keskmisest k\u00f5rgemal kuumusel.<\/li>\n\n\n\n
  6. Lisa kartul ja roheline sibul ning prae edasi kuni kartulid on t\u00e4iesti pehmed, maitsesta musta pipraga. Soolaga ole ettevaatlik. Kaste on soolane ja toit ilmselt lisasoola ei vajagi.<\/li>\n\n\n\n
  7. Sega kausis valmis kaste Hoisini kastmest ja sojakastmetest.<\/li>\n\n\n\n
  8. Kui hakkliha on pruunistunud ja kartulid pehmed, siis vala kaste liha juurde ja sega korralikult l\u00e4bi<\/li>\n\n\n\n
  9. Eraldi pannil prae kaks h\u00e4rjasilma, maitsesta mune kergelt meresoola ja musta pipraga.<\/li>\n\n\n\n
  10. Kui kaste on kasenenud ja ei voola enam, siis t\u00f5sta kausi v\u00f5i taldriku p\u00f5hja riis, riisi kihile hakklihakiht ning k\u00f5ige peale h\u00e4rjasilm.
    Lisa hakitud rohelise sibula valget osa, mis on peeneks hakitud.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Makao p\u00e4ritolu Hiina roog, mille valmistamine on v\u00e4ga lihtne ja mis on v\u00e4ga maitsev. Tegemist on taas Hiina k\u00f6\u00f6gi roaga, mis ei ole toidukohtades eriti levinud. Seda rooga valmistatakse kas veise hakklihast v\u00f5i veise ja sea hakkliha segust. Hakkliha praetake koos sibulatega, sageli lisatakse t\u00fckeldatud kartulit\u00fckke, vahel ka seeni. Seda toitu serveeritakse koos riisiga ning […]<\/p>\n","protected":false},"author":1,"featured_media":9689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[451,278,631,595,763,615],"class_list":["post-9686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-china","tag-muna","tag-ground-beef","tag-hoisin-sauce","tag-macau","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\/9686","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=9686"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9686\/revisions"}],"predecessor-version":[{"id":9711,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9686\/revisions\/9711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9689"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}