{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/sv\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/sv\/author\/admin2823\/","title":"Den kompletta guiden till kinesisk fondue","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"vICSJYXo1J\"><a href=\"https:\/\/marcwiner.com\/sv\/kinesisk-fondue\/\">Den kompletta guiden till kinesisk fondue<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/sv\/kinesisk-fondue\/embed\/#?secret=vICSJYXo1J\" width=\"600\" height=\"338\" title=\"\u201dDen kompletta guiden till kinesisk fondue\u201d &ndash; Marc Winer\" data-secret=\"vICSJYXo1J\" 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\/2022\/11\/hot-pot-en-tete-deux-bouillons-750x563.jpg","thumbnail_width":600,"thumbnail_height":450,"description":"Kinesisk fondue, \u00e4ven k\u00e4nd som hot pot, \u00e4r en traditionell m\u00e5ltid med ursprung i Kina. P\u00e5 mandarin kallas den Huo Guo (\u706b\u9505), vilket bokstavligen betyder \u201dgryta \u00f6ver eld\u201d. Den h\u00e4r ikoniska r\u00e4tten \u00e4r en sj\u00e4lvklar del av det kinesiska k\u00f6ket och k\u00e4nnetecknas av sin sociala och gemytliga karakt\u00e4r.","url":"https:\/\/marcwiner.com\/sv\/kinesisk-fondue\/","language":"sv","recipe":{"name":"Hemgjord kinesisk hot pot","cuisine":["Kinesisk"],"course":["Soppor och buljonger"],"prep_time_min":30,"cook_time_min":0,"total_time_min":30,"servings":{"amount":6,"unit":"portioner"},"ingredients":["Stark buljong, hemgjord eller k\u00f6pt","Mild buljong, hemgjord eller k\u00f6pt","N\u00f6tk\u00f6tt, lamm eller fl\u00e4sk, tunt skivat tv\u00e4rs \u00f6ver fibrerna; v\u00e4lj g\u00e4rna v\u00e4l marmorerade detaljer","F\u00f6rkokta k\u00f6ttbullar, upptinade om de varit frysta","Konserverat k\u00f6tt (Spam), skivat","Benfri fiskfil\u00e9, tunt skivad, t.ex. h\u00e4lleflundra, mal, torsk, havsabborre eller pangasius","R\u00e4kor, med eller utan skal och huvud","Bl\u00e4ckfisk, skivad","Fiskbullar","Fisk- eller r\u00e4kf\u00e4rs som formas till bollar direkt vid bordet","Andra skaldjur, som krabba, hj\u00e4rtmusslor, bl\u00e5musslor osv.","Tofu \u2013 silkes, mjuk eller fast \u2013 skivad","Fryst tofu, upptinad och skivad","Tofupuffar (friterad tofu)","Pressade tofublad, skurna i breda remsor","Torkad tofuhud, bl\u00f6tlagd i f\u00f6rv\u00e4g","Ostronskivling, delad i mindre bitar","Kungsmussling, skivad p\u00e5 l\u00e4ngden","Enokisvamp, ansad och delad i sm\u00e5 knippen","Shiitakesvamp, bl\u00f6tlagd om den \u00e4r torkad","Shimejisvamp, ansad","Kinak\u00e5l","pak choi","choy sum","gai lan","Kronkrysantemum (tong hao)","Vattenspenat","Vattenkrasse","Potatis, skalad och skivad","S\u00f6tpotatis, skalad och skivad","Daikon (vit r\u00e4disa), skivad","Lotusrot, skivad","Kelp, bl\u00f6tlagd och skuren i remsor","Judas\u00f6ra, bl\u00f6tlagd i f\u00f6rv\u00e4g","F\u00e4rska vetenudlar","F\u00e4rska risnudlar","Mungb\u00f6nsvermicelli, bl\u00f6tlagd i f\u00f6rv\u00e4g","Glasnudlar av s\u00f6tpotatis, bl\u00f6tlagda i f\u00f6rv\u00e4g","Hemgjorda eller k\u00f6pta dumplings, g\u00e4rna i mindre storlek","S\u00e5ser: ljus soja, svart risvin\u00e4ger, ostrons\u00e5s och hoisins\u00e5s (kinesisk barbecues\u00e5s)","Pastor: sesampasta, jordn\u00f6tssm\u00f6r","Oljor: sesamolja, chiliolja","Kryddor: chilipulver, malen sichuanpeppar","Aromater: hackad vitl\u00f6k, koriander, schalottenl\u00f6k, f\u00e4rsk chili","Fr\u00f6n och n\u00f6tter: sesamfr\u00f6n, rostade jordn\u00f6tter"],"instructions_count":5,"image":"https:\/\/marcwiner.com\/wp-content\/uploads\/2022\/11\/hot-pot-en-tete-deux-bouillons.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}