{"id":8734,"date":"2024-06-24T14:45:25","date_gmt":"2024-06-24T06:45:25","guid":{"rendered":"https:\/\/iweb20b.url.tku.edu.tw\/tfsx\/?page_id=8734"},"modified":"2024-06-24T14:45:25","modified_gmt":"2024-06-24T06:45:25","slug":"sepia-a-la-plancha","status":"publish","type":"page","link":"\/tfsx\/?page_id=8734","title":{"rendered":"Sepia a la plancha"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/storage\/app\/media\/Spanish\/\u897f\u73ed\u7259\u7f8e\u98df\u98df\u8b5c\/Foto_Sepia_a_la_plancha.jpg\" style=\"height:115px; width:153px\" \/><\/p>\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Sepia a la plancha<\/strong><\/span><\/p>\n<p style=\"text-align:justify\"><strong>Ingredientes (para dos personas)<\/strong><\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">-1 sepia 1 \u96bb\u82b1\u679d<\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">-2 dientes de ajo&nbsp; 2 \u584a\u849c\u74e3<\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">-Perejil fresco \u65b0\u9bae\u82b9\u83dc<\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">-2 cucharaditas de zumo de lim&oacute;n 2 \u5c0f\u5319\u7684\u6ab8\u6aac\u6c41<\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">-1 cucharadita de vinagre 1&nbsp;\u5c0f\u5319\u7684\u918b<\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">&#8211; Aceite de oliva virgen extra \u7279\u7d1a\u521d\u69a8\u6a44\u6b16\u6cb9<\/p>\n<p style=\"margin-left:35.4pt; text-align:justify\">-Sal gruesa \u7c97\u9e7d<\/p>\n<p style=\"text-align:justify\">&nbsp;<\/p>\n<p style=\"text-align:justify\"><strong>Elaboraci&oacute;n<\/strong><\/p>\n<p style=\"text-align:justify\">Primero preparamos el majado, que reservaremos para el final. En un mortero, se echa y se machacan bien los dos dientes de ajo troceados, el perejil picado, el vinagre, el zumo de lim&oacute;n y la sal. Una vez machacado todo, se a&ntilde;ade un buen chorro de aceite de oliva virgen extra y se remueve bien.<br \/>\n\u9996\u5148\uff0c\u6211\u5011\u6e96\u5099\u9eb5\u5718\uff0c\u5c07\u5176\u4fdd\u7559\u81f3\u6700\u5f8c\u3002\u5728\u7814\u7f3d\u4e2d\uff0c\u5c07\u5169\u7247\u5207\u788e\u7684\u849c\u74e3\uff0c\u5207\u788e\u7684\u82b9\u83dc\uff0c\u918b\uff0c\u6ab8\u6aac\u6c41\u548c\u9e7d\u5012\u5165\u4e26\u58d3\u788e\uff0c\u4e4b\u5f8c\u52a0\u5165\u4e00\u4e9b\u7279\u7d1a\u521d\u69a8\u6a44\u6b16\u6cb9\uff0c\u652a\u62cc\u5747\u52fb\u3002<\/p>\n<p style=\"text-align:justify\">Por otro lado, limpiamos, lavamos y cortamos la sepia en trozos de unos 3&#215;3 cm. A continuaci&oacute;n, ponemos al fuego una sart&eacute;n sin aceite ,y cuando la plancha est&eacute; bien caliente, se echan los trozos de sepia y se saltean durante no m&aacute;s de un minuto, para que suelte el agua. Pasado el minuto, se apaga el fuego y se vierte la sepia en un plato con papel de cocina en el fondo, a fin de que se escurra bien.<br \/>\n\u53e6\u4e00\u65b9\u9762\uff0c\u6211\u5011\u5c07\u82b1\u679d\u6e05\u6d17\uff0c\u6d17\u6de8\u4e26\u5207\u6210\u7d043&#215;3\u5398\u7c73\u7684\u788e\u7247\u3002\u63a5\u4e0b\u4f86\uff0c\u5c07\u82b1\u679d\u653e\u7f6e\u65bc\u4e00\u500b\u6c92\u6709\u6cb9\u7684\u714e\u934b\u52a0\u71b1\u53bb\u6c34\u5206\uff08\u4e0d\u7528\u592a\u4e45\uff09\uff0c\u7d04\u4e00\u5206\u9418\u5f8c\u95dc\u706b\uff0c\u5c07\u82b1\u679d\u5012\u5728\u5e95\u90e8\u6709\u5eda\u623f\u7d19\u5dfe\u7684\u76e4\u5b50\u4e0a\u3002<br \/>\n&nbsp;<\/p>\n<p style=\"text-align:justify\">Mientras, esperamos a que se enfr&iacute;e la sart&eacute;n y luego la lavamos bien y la secamos. Ahora la metemos al fuego con un hilo de aceite de oliva. Cuando el aceite est&eacute; caliente, echamos la sepia y la salteamos de nuevo, ahora unos tres minutos. Pasados los tres minutos, vertemos en la sart&eacute;n el majado del mortero y lo mezclamos bien con la sepia, removi&eacute;ndo todo durante unos 8-10 segundos. Apagamos el fuego, echamos la sepia en un reciente y la servimos bien caliente.<br \/>\n\u540c\u6642\uff0c\u6211\u5011\u7b49\u5f85\u934b\u51b7\u537b\uff0c\u7136\u5f8c\u5c07\u5176\u6d17\u6de8\u4e26\u4e7e\u71e5\u3002\u723e\u5f8c\uff0c\u6211\u5011\u71b1\u934b\u52a0\u5165\u6a44\u6b16\u6cb9\uff0c\u7136\u5f8c\u518d\u6b21\u52a0\u5165\u82b1\u679d\u714e\u7092\u3002\u4e09\u5206\u9418\u5f8c\uff0c\u5c07\u7802\u6f3f\u5012\u5165\u934b\u4e2d\uff0c\u8207\u82b1\u679d\u5145\u5206\u6df7\u5408\uff0c\u652a\u62cc\u5747\u52fb\u7d048-10\u79d2\u5c31\u5b8c\u6210\u4e86\u3002<\/p>\n<p style=\"text-align:justify\">Receta de Jos&eacute; Miguel Blanco Pena<\/p>\n<p style=\"text-align:justify\">\n<video controls=\"\"><source src=\"\/storage\/app\/media\/Spanish\/\u897f\u73ed\u7259\u7f8e\u98df\u98df\u8b5c\/Video Sepia a la plancha.mp4\" \/><\/video><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sepia a la plancha Ingredientes (para dos personas) -1 sepia 1 \u96bb\u82b1\u679d -2 dientes de ajo&nbsp; 2 \u584a\u849c\u74e3 -Perejil fresco \u65b0\u9bae\u82b9\u83dc -2 cucharaditas de zumo de lim&oacute;n 2 \u5c0f\u5319\u7684\u6ab8\u6aac\u6c41 -1 cucharadita de vinagre 1&nbsp;\u5c0f\u5319\u7684\u918b &#8211; Aceite de oliva virgen extra \u7279\u7d1a\u521d\u69a8\u6a44\u6b16\u6cb9 -Sal gruesa \u7c97\u9e7d &nbsp; Elaboraci&oacute;n Primero preparamos el majado, que reservaremos para el final. [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"wp-custom-template-detail-4-page","meta":{"_uag_custom_page_level_css":"","footnotes":""},"acf":[],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"\u8b1d\u5be7\u99a8","author_link":"\/tfsx\/?author=10"},"uagb_comment_info":0,"uagb_excerpt":"Sepia a la plancha Ingredientes (para dos personas) -1 sepia 1 \u96bb\u82b1\u679d -2 dientes de ajo&nbsp; 2 \u584a\u849c\u74e3 -Perejil fresco \u65b0\u9bae\u82b9\u83dc -2 cucharaditas de zumo de lim&oacute;n 2 \u5c0f\u5319\u7684\u6ab8\u6aac\u6c41 -1 cucharadita de vinagre 1&nbsp;\u5c0f\u5319\u7684\u918b &#8211; Aceite de oliva virgen extra \u7279\u7d1a\u521d\u69a8\u6a44\u6b16\u6cb9 -Sal gruesa \u7c97\u9e7d &nbsp; Elaboraci&oacute;n Primero preparamos el majado, que reservaremos para el final.&hellip;","_links":{"self":[{"href":"\/tfsx\/index.php?rest_route=\/wp\/v2\/pages\/8734"}],"collection":[{"href":"\/tfsx\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"\/tfsx\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"\/tfsx\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"\/tfsx\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8734"}],"version-history":[{"count":0,"href":"\/tfsx\/index.php?rest_route=\/wp\/v2\/pages\/8734\/revisions"}],"wp:attachment":[{"href":"\/tfsx\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}