{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/no\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/no\/author\/admin2823\/","title":"Kinesisk saus med fermenterte svarte b\u00f8nner (\u8fa3\u8c46\u8c49\u9171)","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"5V7yGm0EG4\"><a href=\"https:\/\/marcwiner.com\/no\/saus-med-fermenterte-svarte-bonner\/\">Kinesisk saus med fermenterte svarte b\u00f8nner (\u8fa3\u8c46\u8c49\u9171)<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/no\/saus-med-fermenterte-svarte-bonner\/embed\/#?secret=5V7yGm0EG4\" width=\"600\" height=\"338\" title=\"&laquo;Kinesisk saus med fermenterte svarte b\u00f8nner (\u8fa3\u8c46\u8c49\u9171)&raquo; &#8212; Marc Winer\" data-secret=\"5V7yGm0EG4\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/marcwiner.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/marcwiner.com\/wp-content\/uploads\/2023\/03\/sauce-aux-haricots-noirs-fermentes-en-tete-750x563.jpg","thumbnail_width":600,"thumbnail_height":450,"description":"Denne autentiske oppskriften p\u00e5 saus med svarte b\u00f8nner er en av de store hemmelighetene bak noen av verdens beste kinesiske retter! Den gj\u00f8r underverker for smaken p\u00e5 de kinesiske rettene dine !","url":"https:\/\/marcwiner.com\/no\/saus-med-fermenterte-svarte-bonner\/","language":"no","recipe":{"name":"Kinesisk saus med fermenterte svarte b\u00f8nner","cuisine":["kinesisk"],"course":[],"prep_time_min":5,"cook_time_min":15,"total_time_min":80,"servings":{"amount":1,"unit":"glass"},"ingredients":["3 spiseskjeer fermenterte svarte b\u00f8nner (bruk mer b\u00f8nner hvis du \u00f8nsker en kraftigere og saltere smak)","2 spiseskjeer n\u00f8ytral olje","2 spiseskjeer finhakket hvitl\u00f8k","2 spiseskjeer finhakket ingef\u00e6r","2 finhakket v\u00e5rl\u00f8k","120 ml gr\u00f8nnsaks- eller kyllingkraft","2 spiseskjeer Shaoxing-vin","1 spiseskje lys soyasaus","1 teskje sukker","0.5 teskje riseddik","1 teskje sambal oelek (valgfritt)","1.5 teskjeer maisenna","1 spiseskje vann"],"instructions_count":9,"image":"https:\/\/marcwiner.com\/wp-content\/uploads\/2023\/03\/sauce-aux-haricots-noirs-fermentes-en-tete-scaled.jpg"},"author":{"name":"Marc Winer","url":"https:\/\/marcwiner.com\/a-propos\/","sameAs":["https:\/\/www.instagram.com\/marcwiner\/","https:\/\/www.facebook.com\/marcwinercuisine\/","https:\/\/www.linkedin.com\/in\/marcwiner","https:\/\/www.youtube.com\/@marc_winer","https:\/\/www.pinterest.com\/marc_winer\/","https:\/\/www.tiktok.com\/@marcwiner"]},"attribution":"Original recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.","cache_age":86400}