{"id":921650,"date":"2023-08-26T08:33:28","date_gmt":"2023-08-26T08:33:28","guid":{"rendered":"https:\/\/teknomers.com\/es\/aperitivo-picante-extraido-del-libro-familia-bao-por-celine-chung-exitosa-chef-y-restauradora-franco-china\/"},"modified":"2023-08-26T08:33:32","modified_gmt":"2023-08-26T08:33:32","slug":"aperitivo-picante-extraido-del-libro-familia-bao-por-celine-chung-exitosa-chef-y-restauradora-franco-china","status":"publish","type":"post","link":"https:\/\/teknomers.com\/es\/aperitivo-picante-extraido-del-libro-familia-bao-por-celine-chung-exitosa-chef-y-restauradora-franco-china\/","title":{"rendered":"Aperitivo picante extra\u00eddo del libro. &quot;Familia Bao&quot; por C\u00e9line Chung, exitosa chef y restauradora franco-china"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p><strong><span class=\"first-letter\">EL<\/span>INGREDIENTES X 2\/3:<\/strong><br \/><strong>600 g de berenjena china <\/strong><br \/><strong>fre\u00edr aceite. <\/strong><br \/><strong>Para la marinada: <\/strong><br \/><strong>100 g de jengibre picado <\/strong><br \/><strong>100 g de ajo <\/strong><br \/><strong>80 gramos de az\u00facar <\/strong><br \/><strong>1 tallo de cilantro <\/strong><br \/><strong>2 cucharadas de cebolleta picada <\/strong><br \/><strong>20cl de zumo de lim\u00f3n <\/strong><br \/><strong>24cl de salsa de soja <\/strong><br \/><strong>24 cl de agua <\/strong><br \/><strong>30 g de aceite de chile.<\/strong><br \/><strong>Adornar: <\/strong><br \/><strong>1 pu\u00f1ado peque\u00f1o de cilantro <\/strong><br \/><strong>1 pimiento rojo fresco <\/strong><br \/><strong>1 pizca de semillas de s\u00e9samo.<\/strong><\/p>\n<div class=\"player_single_video_component\">\n<div id=\"divVideoPlayer\" class=\"video-sticky-box privacyAccettata\">\n<div class=\"video-sticky-box-inner\">\n<div class=\"video-sticky-box-frame-cont\">\n<div class=\"player player_video_rcs player_shortcode custom-video-sticky\" data-config=\"&quot;newspaper&quot;:&quot;rcs&quot;,&quot;uuid&quot;:&quot;iodonna-0001826382&quot;,&quot;muted&quot;:true,&quot;blockAdv&quot;:false,&quot;ovlLogo&quot;:false,&quot;autoplay&quot;:true,&quot;watermark&quot;:false,&quot;sticky&quot;:&quot;targetClass&quot;:&quot;sticky-video&quot;,&quot;times&quot;:1,&quot;viewport&quot;:50,&quot;relocation&quot;:true,&quot;endlessSticky&quot;:true,&quot;initStickyNoAutoplay&quot;:true,&quot;tipo_video&quot;:&quot;pagina_video&quot;\">\n<div class=\"player_preview\">\n                                    <img decoding=\"async\" class=\"\" alt=\"Todos somos chefs, pero (casi) todos cometemos ciertos errores en la cocina\" title=\"Todos somos chefs, pero (casi) todos cometemos ciertos errores en la cocina\" src=\"https:\/\/teknomers.com\/es\/wp-content\/uploads\/2023\/06\/Semana-y-Festival-de-Franciacorta-Food-for-Art-y-Grana.webp.webp\"\/>                                    <span class=\"player_button play\"\/>\n                                <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2>M\u00e9todo<\/h2>\n<p><strong>Cortar las berenjenas en palitos de 10\u00d72 cm.<\/strong>.  Fre\u00edr en aceite a 160\u00b0 hasta que est\u00e9n cocidos y la piel adquiera un color morado intenso.  Retirar el exceso de aceite coloc\u00e1ndolas sobre papel de cocina y dejar enfriar.  (Si prefieres una versi\u00f3n m\u00e1s ligera, cocina las berenjenas en el agua, pero no quedar\u00e1n de un bonito color).<\/p>\n<article class=\"id-vda-article box_ed_hp_02-article eltdf-item-space hentry-pos-i hentry-home_section-i post-iiiii post type-post status-publish format-standard hentry\">\n<\/article>\n<p><strong>  Mezclar todos los ingredientes de la marinada.<\/strong> y a\u00f1adir las berenjenas enfriadas.  Para obtener mejores resultados, deja marinar las berenjenas durante al menos 5 horas.  Adorne con semillas de s\u00e9samo, chile fresco finamente picado y cilantro.<\/p>\n<div id=\"attachment_2182461\" data-thumbnail_id=\"2182461\" class=\"wp-caption aligncenter\" style=\"width:610px\"><picture class=\"lozad\"><source  type=\"image\/webp\"><source  type=\"image\/jpeg\"\/><\/source><\/picture>\n<p class=\"wp-caption-text\">Berenjenas marinadas a la pimienta.  Receta de C\u00e9line Chung y su equipo, fotograf\u00edas de Gr\u00e9goire Kalt, tomadas de \u201cBao Family\u201d (El hipocampo).<\/p>\n<\/div>\n<h2>La idea decorativa<\/h2>\n<p>Abstenerse minimalistas.  Entre la mesa lacada en rojo, el plato de porcelana decorado y el geom\u00e9trico de debajo, m\u00e1s el morado intenso de las berenjenas, este ex\u00f3tico  <em>configuraci\u00f3n<\/em> Y <strong>un derroche de formas y colores<\/strong> elaborado especialmente para los amantes de los banquetes energizantes.  Y estamos s\u00f3lo en el plato principal.<\/p>\n<div id=\"attachment_2182459\" data-thumbnail_id=\"2182459\" class=\"wp-caption aligncenter\" style=\"width:610px\"><picture class=\"lozad\"><source  type=\"image\/webp\"><source  type=\"image\/jpeg\"\/><\/source><\/picture>\n<p class=\"wp-caption-text\">\u201cLa familia Bao\u201d de C\u00e9line Chung con fotograf\u00edas de Gr\u00e9goire Kalt (El hipocampo).<\/p>\n<\/div>\n<h2>Parisino de Shanghai<\/h2>\n<p>Es una hermosa historia contempor\u00e1nea para im\u00e1genes y recetas. <a rel=\"nofollow noopener\" href=\"https:\/\/www.ippocampoedizioni.it\/libro\/9788867227501\" target=\"_blank\" data-wpel-link=\"external\"><em><strong>Familia Bao<\/strong><\/em><\/a>  (El Hipocampo), una China inesperada en la mesa, entre el pasado y el presente.  Firma con estilo <strong>Celine Chung,<\/strong> 31 a\u00f1os, exitoso chef y restaurador franco-chino.<\/p>\n<p class=\"all-rights-reserved\">iO Mujer \u00a9 REPRODUCCI\u00d3N RESERVADA<\/p>\n<\/p><\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.iodonna.it\/lifestyle\/cucina-e-ricette\/2023\/08\/26\/melanzane-marinate-peperoncino-rucetta-cinese-antipasto-bao-family-celine-chung-2\/\" rel=\"nofollow noopener\" target=\"_blank\">ttn-es-13<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ELINGREDIENTES X 2\/3:600 g de berenjena china fre\u00edr aceite. Para la marinada: 100 g de jengibre picado 100<\/p>\n","protected":false},"author":1,"featured_media":921651,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[50305,201614,45672,1480,29837,38,7595,90622,201615,1768,4602,231,116195,200344],"class_list":["post-921650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revista","tag-aperitivo","tag-baoquot","tag-celine","tag-chef","tag-chung","tag-del","tag-exitosa","tag-extraido","tag-francochina","tag-libro","tag-picante","tag-por","tag-quotfamilia","tag-restauradora"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/921650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/comments?post=921650"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/921650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media\/921651"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media?parent=921650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/categories?post=921650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/tags?post=921650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}