{"id":985,"date":"2023-10-10T14:40:23","date_gmt":"2023-10-10T12:40:23","guid":{"rendered":"https:\/\/bollnasblogg.se\/peponline\/?p=985"},"modified":"2023-10-10T14:57:55","modified_gmt":"2023-10-10T12:57:55","slug":"mongolisk-kottfars","status":"publish","type":"post","link":"https:\/\/bollnasblogg.se\/peponline\/2023\/10\/10\/mongolisk-kottfars\/","title":{"rendered":"Mongolisk k\u00f6ttf\u00e4rs"},"content":{"rendered":"\n<p>Mongolian ground beef, snabbt och enkelt, men troligen inte alls fr\u00e5n Mongoliet. Den enda sv\u00e5righeten i receptet kan vara att f\u00e5 ta p\u00e5 kinesiskt matlagningsvin - shaoxing - men det kan ers\u00e4ttas med mirin eller druvjuice och risvin\u00e4ger.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Mongolisk k\u00f6ttf\u00e4rs\" width=\"625\" height=\"352\" src=\"https:\/\/www.youtube.com\/embed\/a5DU_lJrXvw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredienser<\/h3>\n\n\n\n<p>500 gram n\u00f6tf\u00e4rs (hittar du \u00e4lgf\u00e4rs blir det magiskt)<br>Ris<br>8-10 klyftor vitl\u00f6k (ja det \u00e4r mycket men det kommer inte ta \u00f6ver smaken)<br>2-3 matskedar Shaoxingvin<br>Ett knippe salladsl\u00f6k<br>1 dl kycklingbuljong (fond eller t\u00e4rning+vatten)<br>0.5 dl soja (ljus)<br>0.5 dl socker<br>1-2 matskedar sambal oelek<br>1-2 matskedar sesamfr\u00f6n<br>1 tesked majsst\u00e4rkelse<br>Sesamolja och rapsolja att steka i. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">G\u00f6r s\u00e5 h\u00e4r:<\/h3>\n\n\n\n<p>B\u00f6rja med att hacka vitl\u00f6k och blanda med k\u00f6ttf\u00e4rs och shaoxingvin (eller ers\u00e4ttning se ovan) s\u00e5 det f\u00e5r st\u00e5 och mysa ihop sig en stund. <a href=\"https:\/\/bollnasblogg.se\/peponline\/2022\/05\/02\/koka-ris\/\" data-type=\"post\" data-id=\"787\">Koka ris<\/a> och sk\u00e4r upp salladsl\u00f6ken i l\u00e4ngre stumpar.<br>Blanda ihop buljong, soja, socker, sambal oelek och majsst\u00e4rkelse ordentligt.<\/p>\n\n\n\n<p>Dags att woka ( fungerar s\u00e5 klart i en st\u00f6rre stekpannan ocks\u00e5), hetta upp woken ordentligt och ha i rapsolja och sesamolja. Tills\u00e4tt k\u00f6ttf\u00e4rsen, r\u00f6r inte s\u00e5 mycket i b\u00f6rjan f\u00f6r d\u00e5 s\u00e4nker du temperaturen i woken. Efter stund kan du finf\u00f6rdela k\u00f6ttf\u00e4rsen och forts\u00e4tt woka\/stek tills k\u00f6ttf\u00e4rsen f\u00e5r fin stekyta och all v\u00e4tska absorberas. Sedan tills\u00e4tter du salladsl\u00f6ken och sl\u00e5r p\u00e5 buljongblandningen. Stek\/woka tills det \u00e5terigen \u00e4r ganska torrt i woken och du har fin f\u00e4rg p\u00e5 f\u00e4rsen. Nu \u00e4r det klart att servera, ta g\u00e4rna en st\u00f6rre sk\u00e5l och grunda med ris. Toppa g\u00e4rna med rostad sesamfr\u00f6n och lite extra sambal oelek eller sriracha om du vill ha lite extra sting. Smaklig m\u00e5ltid. <br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mongolian ground beef, snabbt och enkelt, men troligen inte alls fr\u00e5n Mongoliet. Den enda sv\u00e5righeten i receptet kan vara att f\u00e5 ta p\u00e5 kinesiskt matlagningsvin - shaoxing - men det kan ers\u00e4ttas med mirin eller druvjuice och risvin\u00e4ger. Ingredienser 500 gram n\u00f6tf\u00e4rs (hittar du \u00e4lgf\u00e4rs blir det magiskt)Ris8-10 klyftor vitl\u00f6k (ja det \u00e4r mycket men <a href=\"https:\/\/bollnasblogg.se\/peponline\/2023\/10\/10\/mongolisk-kottfars\/\" class=\"more-link\">...forts\u00e4tt l\u00e4sa <span class=\"screen-reader-text\"> \"Mongolisk k\u00f6ttf\u00e4rs\"<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,8],"tags":[],"class_list":{"0":"post-985","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-hemkunskap","7":"category-matratter","8":"h-entry","9":"hentry","10":"h-as-article"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts\/985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/comments?post=985"}],"version-history":[{"count":4,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts\/985\/revisions"}],"predecessor-version":[{"id":989,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts\/985\/revisions\/989"}],"wp:attachment":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/media?parent=985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/categories?post=985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/tags?post=985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}