{"id":3653,"date":"2015-02-09T09:14:25","date_gmt":"2015-02-09T08:14:25","guid":{"rendered":"http:\/\/www.lamagdalenadeproust.com\/escuela-cocina-madrid\/?p=3653"},"modified":"2015-02-09T09:14:25","modified_gmt":"2015-02-09T08:14:25","slug":"tempura-de-verduras-receta-curso-de-cocina-japonesa-madrid","status":"publish","type":"post","link":"https:\/\/www.lamagdalenadeproust.com\/info\/tempura-de-verduras-receta-curso-de-cocina-japonesa-madrid\/","title":{"rendered":"Tempura de verduras. Receta curso de cocina japonesa Madrid"},"content":{"rendered":"<p><b style=\"line-height: 1.5em;\">Ingredientes : 4 personas<\/b><\/p>\n<ul>\n<li>4 trozos de Calabaza<\/li>\n<li>4 trozos de Berenjena<\/li>\n<li>4 trozos de Calabac\u00edn<\/li>\n<li>4 u de Champi\u00f1\u00f3n<\/li>\n<li>2 tazas de harina<\/li>\n<li>2 tazas de agua<\/li>\n<li>Aceite para freir<\/li>\n<li>\u00a02 tazas de caldo de konbu<\/li>\n<li>2 cucharada de mirin<\/li>\n<li>2 cucharada de salsa de soja<\/li>\n<li>Jengible rallado al gusto<\/li>\n<\/ul>\n<p>1. Cortar las verduras.<\/p>\n<p>2. Calentar el caldo, el mirin y salsa de soja.<\/p>\n<p>3. Hacer la masa para rebozar. Mezclar la harina y el agua en un bol.<\/p>\n<p>4. Calentar el aceite hasta que alcance una temperatura de unos 160 grados.<\/p>\n<p>5. Pasar por la masa una unidad y freir. Hacer lo mismo con el resto de los ingredientes.<\/p>\n<p>6. Servir las tempuras acompa\u00f1adas de su salsa.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes : 4 personas 4 trozos de Calabaza 4 trozos de Berenjena 4 trozos de Calabac\u00edn 4 u de Champi\u00f1\u00f3n 2 tazas de harina 2 tazas de agua Aceite para freir \u00a02 tazas de caldo de konbu 2 cucharada de mirin 2 cucharada de salsa de soja Jengible rallado al gusto 1. Cortar las verduras.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81,52],"tags":[],"class_list":["post-3653","post","type-post","status-publish","format-standard","hentry","category-cocina-vegetariana","category-recetas-cursos-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tempura de verduras. Receta curso de cocina japonesa Madrid<\/title>\n<meta name=\"description\" content=\"Cortar las verduras. Calentar el caldo, el mirin y salsa de soja. Hacer la masa para rebozar. Mezclar la harina y el agua en un bol.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lamagdalenadeproust.com\/info\/tempura-de-verduras-receta-curso-de-cocina-japonesa-madrid\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tempura de verduras. Receta curso de cocina japonesa Madrid\" \/>\n<meta property=\"og:description\" content=\"Cortar las verduras. Calentar el caldo, el mirin y salsa de soja. Hacer la masa para rebozar. 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