{"id":2839,"date":"2022-09-12T21:31:39","date_gmt":"2022-09-12T21:31:39","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2839"},"modified":"2022-09-15T14:46:52","modified_gmt":"2022-09-15T14:46:52","slug":"banh-cuon","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/banh-cuon\/","title":{"rendered":"Banh cuon"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2839","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Banh cuon","url":"https:\/\/vimeo.com\/746223060","descripcion":"","preparacion":"Para el relleno de cerdo:\r\nEn una sart\u00e9n mediana, agregamos aceite de oliva suave, picamos la verdura muy fina y sofre\u00edmos hasta dorar.\r\nAgregar la carne a ese sofrito y cocinar con fuego medio fuerte moviendo hasta que la carne se cocine y pierda el agua. Cortamos la cebolleta china en rodajas finas y reservamos. En la misma sart\u00e9n bajamos el fuego y condimentamos con el aceite de s\u00e9samo+chicken powder+salsa de pescado+salsa de ostras+sal+pimienta+az\u00facar y reservamos en un bol.\r\n\r\nPara el aceite de cebolleta china:\r\n\r\nAgregamos el aceite en un cazo y calentamos a unos 120 grados. Agregamos la cebolleta y retiramos del fuego. Condimentamos y reservamos en un bol.\r\n\r\nPara la vinagreta \u201cnuoc mam chan:\r\n\r\nEn un cazo agregar el agua + la salsa de pescado para rebajar salinidad y dejar hervir. A\u00f1adir el chile thai + el ajo y hervir 1 minuto. Fuera del fuego agregar la lima+ az\u00facar y rectificar. Dejar macerar y colar.\r\n\r\nPara terminar el rollito:\r\n\r\nHidratar las obleas en agua tibia y dejar entre papel fil con una gota de aceite de s\u00e9samo. Montamos sobre la oblea el relleno + chalota y plegamos de los lados adentro. Regamos con aceite de cebolleta.\r\n\r\nPara el montaje final:\r\n\r\nEn un cazo con agua hirviendo escaldamos los brotes de soja y reservamos.\r\nEn una tabla cortamos el pepino en bastones y ali\u00f1amos con sal+ aceite + sichimi.\r\nLimpiamos la hierbabuena + albahaca + cilantro.\r\nCuando tenemos todas las elaboraciones al punto, enrollamos los rollitos con cuidado y emplatamos.\r\nCon los rollitos en el plato acompa\u00f1amos con el pepino, los brotes de soja, condimentamos con el aceite de cebolleta china que tiene que estar medio tibio, agregamos chalota frita, disponemos la nuoc mam chan en un bol para dipear y terminamos con las hierbas arom\u00e1ticas rotas con las manos.","ingredientes":"Ingredientes para 4 personas:\r\nPara el relleno de cerdo:\r\n\r\n300g de carne cerdo picada\r\n60g de trompetas de los muertos hidratada\r\n30g de cebolleta holandesa\r\n30g de ajo picado\r\n20g de chalota picada\r\nC\/s Sal y pimienta\r\n30g aceite de oliva suave\r\n30g salsa de ostras\r\n20g salsa de pescado\r\n5g de az\u00facar\r\n10g de aceite de s\u00e9samo\r\n10g chicken powder\r\n\r\nPara el aceite de cebolleta china:\r\n\r\n160ml aceite de girasol\r\n2 manojos de cebolleta en rodajas\r\n20g de salsa de pescado\r\n10g de az\u00facar blanca\r\n5g de sal fina\r\n\r\nPara la vinagreta \u201cnuoc mam chan:\r\n\r\n50g de az\u00facar blanca\r\n60g zumo de lima (unas 5 limas)\r\n10g salsa de pescado\r\n4 dientes de ajo picado\r\n2 chiles thai sin semilla\r\nAgua\r\n\r\nPara terminar el rollito:\r\n\r\n2L agua tibia\r\n4ud obleas de arroz medianas\r\nAceite de s\u00e9samo\r\n20g de chalota frita\r\n\r\nPara el emplatado final:\r\n\r\n120g brotes de soja escaldada\r\n1ud pepino ingl\u00e9s\r\n200g chalota frita\r\n50g cilantro\r\n50g de albahaca\r\n50g hierbabuena\r\nSichimi togarashi","utensilios":"Tabla de corte\r\nSart\u00e9n mediana\r\nBoles\r\nCuchillos\r\nCazos\r\nTerm\u00f3metro\r\nColador\r\nEsp\u00e1tula\r\nFilm\r\nBandejas\r\nPincel\r\nCucharas y tenedores de apoyo.","nombre_del_instructor":"Manuel Villalba","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/d882d26b-manuel-villalba.jpg","producto":{"ID":2235,"post_author":"3","post_date":"2022-09-13 02:53:23","post_date_gmt":"2022-09-13 02:53:23","post_content":"contenido","post_title":"COCINA ASI\u00c1TICA","post_excerpt":"Viaja con nosotros por las tierras de Oriente descubriendo la cocina china y japonesa.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-asiatica","to_ping":"","pinged":"","post_modified":"2024-02-08 19:13:22","post_modified_gmt":"2024-02-08 19:13:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2235","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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