{"id":21156,"date":"2020-06-15T23:24:10","date_gmt":"2020-06-16T02:24:10","guid":{"rendered":"https:\/\/proad.ufpr.br\/ru\/?p=21156"},"modified":"2020-07-21T17:07:01","modified_gmt":"2020-07-21T20:07:01","slug":"vagem-refogada","status":"publish","type":"post","link":"https:\/\/proad.ufpr.br\/ru\/vagem-refogada\/","title":{"rendered":"Vagem refogada"},"content":{"rendered":"<p>&nbsp;<\/p>\n<table style=\"height: 292px\" width=\"474\">\n<tbody>\n<tr>\n<td width=\"26%\">\n<h6 style=\"text-align: center\"><strong>Ingredientes<\/strong><\/h6>\n<\/td>\n<td style=\"text-align: center\" width=\"25%\">\n<h6><strong>Peso Bruto <\/strong><\/h6>\n<h6><strong>(para 1 por\u00e7\u00e3o)<\/strong><\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center\" width=\"26%\">\n<h6>Vagem<\/h6>\n<\/td>\n<td width=\"25%\">\n<h6 style=\"text-align: center\">100 g<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"26%\">\n<h6 style=\"text-align: center\">Cebola<\/h6>\n<\/td>\n<td style=\"text-align: center\" width=\"25%\">\n<h6>15 g<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center\" width=\"26%\">\n<h6>Cebolinha e salsinha<\/h6>\n<\/td>\n<td width=\"25%\">\n<h6 style=\"text-align: center\">1,2 g<\/h6>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"26%\">\n<h6 style=\"text-align: center\">Alho<\/h6>\n<\/td>\n<td width=\"25%\">\n<h6 style=\"text-align: center\">0,2 g<\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h6><\/h6>\n<p>&nbsp;<\/p>\n<h6>MODO DE PREPARO:<\/h6>\n<ol>\n<li>\n<h6>Higienizar os vegetais;<\/h6>\n<\/li>\n<li>\n<h6>Retirar as pontas da vagem e cort\u00e1-la em palitos de aproximadamente 3 cm de comprimento;<\/h6>\n<\/li>\n<li>\n<h6>Refogar com um pouco de \u00f3leo a cebola e o alho picados em cubos mi\u00fados;<\/h6>\n<\/li>\n<li>\n<h6>Cozinhar com um pouco de sal a vagem at\u00e9 ficar <em>al dente. <\/em>Escorrer a \u00e1gua;<\/h6>\n<\/li>\n<li>\n<h6>Misturar o refogado \u00e0 vagem;<\/h6>\n<\/li>\n<li>\n<h6>Para finalizar, misturar cebolinha e salsinha picadas.<\/h6>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ingredientes Peso Bruto (para 1 por\u00e7\u00e3o) Vagem 100 g Cebola 15 g Cebolinha e salsinha 1,2 g Alho 0,2 g &nbsp; MODO DE PREPARO: Higienizar os vegetais; Retirar as pontas da vagem e cort\u00e1-la em palitos de aproximadamente 3 cm de comprimento; Refogar com um pouco de \u00f3leo a cebola e o alho picados [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-21156","post","type-post","status-publish","format-standard","hentry","category-receitas-guarnicoes"],"_links":{"self":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/21156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/comments?post=21156"}],"version-history":[{"count":3,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/21156\/revisions"}],"predecessor-version":[{"id":22830,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/21156\/revisions\/22830"}],"wp:attachment":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/media?parent=21156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/categories?post=21156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/tags?post=21156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}