{"id":3135,"date":"2020-05-23T16:52:39","date_gmt":"2020-05-23T16:52:39","guid":{"rendered":"http:\/\/madmedwinnie.dk\/?p=3135"},"modified":"2020-05-23T16:52:39","modified_gmt":"2020-05-23T16:52:39","slug":"vietnamesisk-inspireret-svinebryst-med-groent","status":"publish","type":"post","link":"http:\/\/madmedwinnie.dk\/?p=3135","title":{"rendered":"Vietnamesisk inspireret svinebryst med gr\u00f8nt"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3136\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173247-225x300.jpg\" alt=\"IMG_20200523_173247\" width=\"225\" height=\"300\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173247-225x300.jpg 225w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173247-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/p>\n<h1>En anderledes m\u00e5de at f\u00e5 svinebryst p\u00e5.<\/h1>\n<p><!--more--><\/p>\n<p>Jeg har for lang tid siden set en udsendelse med Adam Aamann, som lavede en ret med svinebryst inspireret af det asiatiske k\u00f8kken.<\/p>\n<p>Jeg har tilrettet opskriften s\u00e5 den passer p\u00e5 min familie og vores smag.<\/p>\n<p>Til 6 personer skal du bruge:<\/p>\n<p>Til k\u00f8det, som du skal starte med:<\/p>\n<ul>\n<li>1200 g fl\u00e6sk i skiver uden sv\u00e6rd<\/li>\n<li>6 spsk honning med top<\/li>\n<li>6 spsk hoisin sauce<\/li>\n<li>2 spsk ris vin<\/li>\n<li>9 spsk limesaft<\/li>\n<li>6 spsk soya sovs<\/li>\n<li>Fedtstof til stegning<\/li>\n<\/ul>\n<p>Start med at stege k\u00f8det gyldent p\u00e5 en pande med fedtstof. Tag k\u00f8det af og kom det i en pradepande. R\u00f8r alle ingredienserne til sovsen sammen. Kom det p\u00e5 panden efter k\u00f8det er stegt. Lad det simre til honningen er smeltet. H\u00e6ld det over k\u00f8det og kom det i ovnen 1 times tid ved 200 grader. Vend fl\u00e6sket undervejs. Sovsen skal karamellisere p\u00e5 k\u00f8det.<\/p>\n<p>Til gr\u00f8ntsagerne skal du bruge:<\/p>\n<ul>\n<li>1 broccoli i sm\u00e5 buketter<\/li>\n<li>2 l\u00f8g sk\u00e5ret i tynde b\u00e5de<\/li>\n<li>400 g champignon i skiver<\/li>\n<li>1 lille spidsk\u00e5l sk\u00e5ret i tynde stimler<\/li>\n<li>1\/2 dl sesamolie<\/li>\n<li>8 fed presset hvidl\u00f8g<\/li>\n<li>1 stor spsk finthakket frisk ingef\u00e6r<\/li>\n<li>1\/2 finthakket chili<\/li>\n<li>1\/2 dl limesaft<\/li>\n<li>1,5 dl \u00f8stersauce<\/li>\n<\/ul>\n<p>Til toppings noget bredbladet persille og hakkede saltede peanuts.<\/p>\n<p>Gr\u00f8ntsagerne tager blot 10 minutter at stege.<\/p>\n<p>Kom sesamolie i en wok. Steg broccolien under omr\u00f8ring i 2 minutter. Tils\u00e6t l\u00f8g og champignon. R\u00f8r fortsat, steg det til l\u00f8gene er bl\u00f8de og nogle af svampene har f\u00e5et lidt farve. Kom spidsk\u00e5len ved og steg et par minutter.<\/p>\n<p>Imens det steger, s\u00e5 r\u00f8res sovsen sammen. Denne h\u00e6ldes p\u00e5 inden servering og retten varmes hurtig igennem.<\/p>\n<p>Anret k\u00f8d og gr\u00f8ntsager p\u00e5 et fad. Drys med persille og peanuts.<\/p>\n<p>Jeg serverede ris til retten.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3137\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173613-300x225.jpg\" alt=\"IMG_20200523_173613\" width=\"300\" height=\"225\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173613-300x225.jpg 300w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173613-768x576.jpg 768w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2020\/05\/IMG_20200523_173613-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En anderledes m\u00e5de at f\u00e5 svinebryst p\u00e5.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"_links":{"self":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts\/3135"}],"collection":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3135"}],"version-history":[{"count":1,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts\/3135\/revisions"}],"predecessor-version":[{"id":3138,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts\/3135\/revisions\/3138"}],"wp:attachment":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3135"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}