{"id":3793,"date":"2021-03-08T07:05:33","date_gmt":"2021-03-08T07:05:33","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=3793"},"modified":"2021-03-08T07:05:34","modified_gmt":"2021-03-08T07:05:34","slug":"hot-pot","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=3793","title":{"rendered":"Hot Pot"},"content":{"rendered":"\t\t
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Kinesisk svar p\u00e5 fondue. En lille gryde med et sprit bluds. En god kyllingen bouillon og en masse tyndt sk\u00e5ret k\u00f8d,\u00a0 gr\u00f8ntsager og nudler.<\/p>

K\u00f8d, gr\u00f8ntsager og nudler tilberedes i bulionen og spises med en god Soya\u00a0 eller dip til.<\/p>

Jo mere der koges desto bedre suppe. N\u00e5r man n\u00e6sten er m\u00e6t tils\u00e6ttes suppen eventuelt et pisket eller helt \u00e6g og spises.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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K\u00f8d<\/span><\/h5>
  • Kylling<\/li>
  • oksek\u00f8d (Inderl\u00e5r eller bedre)<\/li>
  • Svinek\u00f8d, filet, nakkekam virker fint.<\/li>
  • And<\/li><\/ul>

    Fersk k\u00f8d af god kvalitet skal fryses i et par timer og sk\u00e6res i tynde skiver (1 – 2 mm). I min fryser er 1,5 – 2 timer perfekt for ikke alt for tykke stykker k\u00f8d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Fisk og skaldyr<\/span><\/h5>
    • Laks og anden fisk i tern<\/li>
    • Rejer<\/li>
    • Kammuslinger<\/li>
    • Jomfru hummer<\/li>
    • Muslinger\u00a0<\/li>
    • mm.<\/li><\/ul>

      Her t\u00e6nker jeg at man nok skal v\u00e6re lidt varsom med at blande fisk og k\u00f8d i samme suppe, kan ikke helt forestille mig den smags variant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Bouillon<\/span><\/h5>

      Til 4 personer skal der bruges 2 liter god bouillon\/suppe.<\/p>

      • H\u00f8nse\/kylling<\/li>
      • Okse<\/li>
      • Gr\u00f8ntsags bollion<\/li>
      • Fiske suppe<\/li><\/ul>

        Kylling Bouillon<\/span><\/p>

        Bryst k\u00f8det fra en god kylling sk\u00e6res af og resten af kyllingen koges med l\u00f8g, en gulerod, lidt porre og lidt selleri i et par timer. til 4 personer skal bruges 2 liter bouillon.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Gr\u00f8ntsager<\/span><\/h5>
        • Champignon<\/li>
        • Svampe, Champinon, b\u00f8gehat, shitak, Enoki svampe,\u00a0<\/li>
        • Bok Choi k\u00e5l<\/li>
        • Spidsk\u00e5l i tynde strimler<\/li>
        • Blad selleri i tynde strimler<\/li>
        • For\u00e5rsl\u00f8g i tynde skiver<\/li>
        • L\u00f8g<\/li>
        • Gr\u00f8ntk\u00e5l\u00a0<\/li>
        • R\u00f8d peber i strimler<\/li><\/ul>
          Kun fantasien s\u00e6tter gr\u00e6nser<\/div>
          \u00a0<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          Nudler og Dumplings<\/span><\/h5>
          • Glas nudler<\/li>
          • Kinesiske nudler<\/li>
          • Dumplings med hakket k\u00f8d og ingef\u00e6r er super godt<\/li>
          • Dumplings med fisk eller rejer<\/li>
          • Dumplings, vegetarisk<\/li><\/ul>

            Alt kan bruges bare det ikke skal koge mere end 1 – 2 min.<\/p>

            \u00a0<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            \u00c6g<\/span><\/h5>
            • Sammenpisket \u00e6g\u00a0<\/li>
            • Helt \u00e6g (pocheres som det sidste i suppen)<\/li>
            • Vagtel \u00e6g (pocheres ca. 2 min) Er noget mere passende i st\u00f8rrelse end et helt \u00e6g og smager super godt.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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              Dip og krydderi<\/h5>
              Enten til at komme i suppen eller til at dyppe det kogte k\u00f8d, fisk og nudler i.<\/div>
              • Revet ingef\u00e6r<\/li>
              • Chili Pasta<\/li>
              • Hakket koriander<\/li>
              • Soja<\/li>
              • B\u00f8nnepasta med hvidl\u00f8g<\/li>
              • Hosin sauce\u00a0<\/li>
              • \u00d8sters sauce<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Udstyr – Hot Pot Gryde<\/h5>
                Hot pot er en mellemting mellem en suppe og en ret. Ideen er at de ting der kommes i gryden giver suppen den endelige smag. Det er et must at hver person har sin egen gryde og tilbereder sin egen ret. P\u00e5 nettet kan hot pots k\u00f8bes p\u00e5 diverse kinesiske sider. ofte er de lige store nok til mig s\u00e5 jeg valgte at lave min egen.\u00a0<\/div>
                P\u00e5 nettet fandt jeg er sprit blus til 50kr, en fod til 50kr og en gryde til 70kr. foden skal tilrettes lidt men s\u00e5 har man en velfungerende gryde p\u00e5 0,7l, meget passende i mine \u00f8jne.<\/div>
                Erfaringer viste at det er meget vigtigt at k\u00f8be et spritblus der kan reguleres s\u00e5 suppen ikke koger alt for kraftigt. Der er tilk\u00f8bt et specielt l\u00e5g der kan d\u00e6mpe varmen, kostede 28kr.<\/div>
                Tingene er fundet ved Survaivel store, spejdersport og Biltema men der er sikkert mange andre stede<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                Kinesisk svar p\u00e5 fondue. En lille gryde med et sprit bluds. En god kyllingen bouillon og en masse tyndt sk\u00e5ret k\u00f8d,  gr\u00f8ntsager og nudler. K\u00f8d, gr\u00f8ntsager og nudler tilberedes i bulionen og spises med en god Soya  eller dip til. Jo mere der koges desto bedre suppe. N\u00e5r man n\u00e6sten er m\u00e6t tils\u00e6ttes suppen eventuelt […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15,35],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3793"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3793"}],"version-history":[{"count":36,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3793\/revisions"}],"predecessor-version":[{"id":4155,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3793\/revisions\/4155"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}