{"id":18752,"date":"2020-01-04T12:11:12","date_gmt":"2020-01-04T12:11:12","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-food-vegetarian-eight-treasures-recipe\/"},"modified":"2020-01-04T12:11:12","modified_gmt":"2020-01-04T12:11:12","slug":"chinese-food-vegetarian-eight-treasures-recipe","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/chinese-food-vegetarian-eight-treasures-recipe\/","title":{"rendered":"Chinese food: Vegetarian Eight Treasures Recipe"},"content":{"rendered":"<\/p>\n<p>  \tThe Chinese believe eight is a lucky number.<br \/>  \tIngredients:<\/p>\n<p>  \t3 pieces spicy pressed bean curd<br \/>  \t4 dried mushrooms<br \/>  \t50 grams (3 1\/2 tablespoons) carrot<br \/>  \t75 grams (5 1\/4 tablespoons) wheat gluten<br \/>  \t50 grams (3 1\/2 tablespoons) water chestnuts (fresh if possible)<br \/>  \t75 grams (5 1\/4 tablespoons) string beans<br \/>  \t1 red chili<br \/>  \t1\/4 cup peanuts, or as desired<br \/>  \t1 garlic clove<br \/>  \t1 shallot<br \/>  \t1 1\/2 tablespoons hot bean paste<br \/>  \t1 teaspoon rice wine<br \/>  \tSeasoning:<br \/>  \t1\/4 teaspoon salt (or to taste)<br \/>  \t1\/2 teaspoon sugar<br \/>  \t1\/2 teaspoon hoisin sauce<br \/>  \t1\/2 teaspoon dark soy sauce<br \/>  \t1\/2 teaspoon sesame oil<br \/>  \tpepper &#8211; a few shakes<br \/>  \t50 ml (just under 1\/4 cup) water<br \/>  \tOil for deep-frying and stir-frying, as needed<\/p>\n<p>  \tPreparation:<br \/>  \tSoak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.<\/p>\n<p>  \tWash and dice the string beans, gluten ball and spicy pressed bean curd.<br \/>  \tWash and dice the carrot, water chestnuts and red chili.<\/p>\n<p>  \tPeel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.<\/p>\n<p>  \tBoil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside.<\/p>\n<p>  \tHeat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.<\/p>\n<p>  \tParboil the carrots and string beans for 1 minute. Drain.<br \/>  \tHeat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-3563189536\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The Chinese believe eight is a lucky number.<br \/>\n  \tIngredients:  \t3 pieces spicy pressed bean curd<br \/>\n  \t4 dried mushrooms<br \/>\n  \t50 grams (3 1\/2 tablespoons) carrot<br \/>\n  \t75 grams (5 1\/4 tablespoons) wheat gluten<br \/>\n  \t50 grams (3 1\/2 tablespoons) water chestnuts (fresh if possible)<br \/>\n  \t75 grams (5 1\/4 tablespoons) string beans<br \/>\n  \t1 red chili<br \/>\n  \t1\/4 cup peanuts, or as desired<br \/>\n  \t1 garlic clove<br \/>\n  \t1 shallot<br \/>\n  \t1 1\/2 tablespoons hot bean paste<br \/>\n  \t1 teaspoon rice wine<br \/>\n  \tSeasoning:<br \/>\n  \t1\/4 teaspoon salt (or to taste)<br \/>\n  \t1\/2 teaspoon sugar<br \/>\n  \t1\/2 teaspoon hoisin sauce<br \/>\n  \t1\/2 teaspoon dark soy sauce<br \/>\n  \t1\/2 teaspoon sesame oil<br \/>\n  \tpepper &#8211; a few shakes<br \/>\n  \t50 ml (just under 1\/4 cup) water<br \/>\n  \tOil for deep-frying and stir-frying, as needed<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18752","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":144,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/comments?post=18752"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18752\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/media?parent=18752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/categories?post=18752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/tags?post=18752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}