{"id":701,"date":"2023-03-09T19:58:41","date_gmt":"2023-03-09T18:58:41","guid":{"rendered":"http:\/\/spang.ch\/cook\/?p=701"},"modified":"2024-01-03T23:15:11","modified_gmt":"2024-01-03T22:15:11","slug":"fondue-japonaise","status":"publish","type":"post","link":"https:\/\/spang.ch\/cook\/fondue-japonaise\/","title":{"rendered":"Fondue japonaise d&#8217;Hannelore"},"content":{"rendered":"<body>\n<p><em>O\u00f9 \u00e0 Lausanne trouver les ingr\u00e9dients\u2026<\/em><br><em>M\u00e9kong food \u00e0 Sallaz pour les champignons, Uchitomi pour les sauces et autres :<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tofu soyeux<\/li>\n\n\n\n<li>Nouilles udon<\/li>\n\n\n\n<li>Sauce soja orange am\u00e8re <\/li>\n\n\n\n<li>Sauce sesame<\/li>\n\n\n\n<li>Algues kombu s\u00e9ch\u00e9es <\/li>\n\n\n\n<li>Bouillon shabu shabu <\/li>\n\n\n\n<li>Champignon enokitake<\/li>\n\n\n\n<li>Autre champignon asiatique<\/li>\n<\/ul>\n\n\n\n<p><em>Centre commercial:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chou chinois <\/li>\n\n\n\n<li>Champignon shiitake <\/li>\n\n\n\n<li>Pousse de soja<\/li>\n\n\n\n<li>Viande de b\u0153uf et porc (un peu lard\u00e9 si possible) en lamelles fines<\/li>\n\n\n\n<li>Oignon de printemps ou poireaux <\/li>\n\n\n\n<li>Carottes <\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n<p>Installer la casserole \u00e0 fondue chinoise et r\u00e9partir les diff\u00e9rents ingr\u00e9dients et sauces dans des bols. Pour  le bouillon: eau, algues, poudre bouillon shabu shabu. Puis d\u00e9guster en se mettant soi-m\u00eame \u00e0 cuire les diff\u00e9rents ingr\u00e9dients dans le bouillon et en assaisonnant avec les sauces. Bon app!<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"<p>O\u00f9 \u00e0 Lausanne trouver les ingr\u00e9dients\u2026M\u00e9kong food \u00e0 Sallaz pour les champignons, Uchitomi pour les sauces et autres : Centre commercial: Installer la casserole \u00e0 fondue chinoise et r\u00e9partir les diff\u00e9rents ingr\u00e9dients et sauces dans des bols. Pour le bouillon: eau, algues, poudre bouillon shabu<\/p>\n<p class=\"entry-excerpt-more\"><a class=\"read-more\" href=\"https:\/\/spang.ch\/cook\/fondue-japonaise\/\">Read More <i class=\"fa fa-long-arrow-right\"><\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45,62,55,32],"tags":[212,148,33,213,40,106,214,107,211,20],"class_list":["post-701","post","type-post","status-publish","format-standard","hentry","category-legumes","category-sale","category-soupe","category-viande","tag-algae","tag-asian","tag-beef","tag-cabbage","tag-mushroom","tag-noodles","tag-pork","tag-soy","tag-tofu","tag-veggies"],"_links":{"self":[{"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/posts\/701"}],"collection":[{"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/comments?post=701"}],"version-history":[{"count":2,"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/posts\/701\/revisions"}],"predecessor-version":[{"id":824,"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/posts\/701\/revisions\/824"}],"wp:attachment":[{"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/media?parent=701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/categories?post=701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spang.ch\/cook\/wp-json\/wp\/v2\/tags?post=701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}