{"id":20832,"date":"2020-06-15T22:11:08","date_gmt":"2020-06-16T01:11:08","guid":{"rendered":"https:\/\/p4e.ufpr.br\/ru\/?p=20832"},"modified":"2020-06-15T22:11:08","modified_gmt":"2020-06-16T01:11:08","slug":"frango-gratinado","status":"publish","type":"post","link":"https:\/\/p4e.ufpr.br\/ru\/2020\/06\/15\/frango-gratinado\/","title":{"rendered":"Frango gratinado"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
Ingredientes\u00a0\u00a0\"\"<\/a> \"\"<\/a> \"\"<\/a><\/strong><\/h6>\n<\/td>\n
\n
Peso Bruto <\/strong><\/h6>\n
(para 1 por\u00e7\u00e3o)<\/strong><\/h6>\n<\/td>\n<\/tr>\n
\n
Coxa e sobrecoxa de frango<\/h6>\n<\/td>\n
\n
250 g<\/h6>\n<\/td>\n<\/tr>\n
\n
Tempero artesanal<\/h6>\n<\/td>\n
\n
qsp<\/h6>\n<\/td>\n<\/tr>\n
\n
Molho branco:<\/strong><\/h6>\n<\/td>\n
\n
\u00a0<\/strong><\/h6>\n<\/td>\n<\/tr>\n
\n
Leite integral<\/h6>\n<\/td>\n
\n
20 g<\/h6>\n<\/td>\n<\/tr>\n
\n
Farinha de trigo<\/h6>\n<\/td>\n
\n
3 g<\/h6>\n<\/td>\n<\/tr>\n
\n
Margarina<\/h6>\n<\/td>\n
\n
2 g<\/h6>\n<\/td>\n<\/tr>\n
\n
Noz moscada<\/h6>\n<\/td>\n
\n
0,03 g<\/h6>\n<\/td>\n<\/tr>\n
\n
Para cobrir:<\/strong><\/h6>\n<\/td>\n
\n
\u00a0<\/strong><\/h6>\n<\/td>\n<\/tr>\n
\n
Queijo parmes\u00e3o ralado<\/h6>\n<\/td>\n
\n
3 g<\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
qsp \u2013 quantidade suficiente para<\/h6>\n

 <\/p>\n

MODO DE PREPARO:<\/h6>\n
    \n
  1. \n
    Cortar a coxa\/sobrecoxa em por\u00e7\u00f5es de 250 g, temperar com tempero artesanal e assar no forno at\u00e9 que estejam cozidas no centro e douradas por fora;<\/h6>\n<\/li>\n
  2. \n
    Preparar o molho branco: derreter a margarina, acrescentar a farinha de trigo e mexer at\u00e9 dourar; acrescentar o leite morno aos poucos, mexendo bem para n\u00e3o empelotar. Ajustar o sal e adicionar noz moscada;<\/h6>\n<\/li>\n
  3. \n
    Dispor o molho branco sobre as camadas de frango assado, cobrir com o queijo parmes\u00e3o ralado e gratinar no forno at\u00e9 dourar a superf\u00edcie.<\/h6>\n<\/li>\n<\/ol>\n
    * Ingredientes do \u201cTempero artesanal\u201d dispon\u00edveis no arquivo \u201cMolhos e Temperos\u201d.<\/h6>\n","protected":false},"excerpt":{"rendered":"

      Ingredientes\u00a0\u00a0 Peso Bruto (para 1 por\u00e7\u00e3o) Coxa e sobrecoxa de frango 250 g Tempero artesanal qsp Molho branco: \u00a0 Leite integral 20 g Farinha de trigo 3 g Margarina 2 g Noz moscada 0,03 g Para cobrir: \u00a0 Queijo parmes\u00e3o ralado 3 g qsp \u2013 quantidade suficiente para   MODO DE PREPARO: Cortar a […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-20832","post","type-post","status-publish","format-standard","hentry","category-receitas-pratos-proteicos-frango"],"_links":{"self":[{"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/20832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/comments?post=20832"}],"version-history":[{"count":0,"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/20832\/revisions"}],"wp:attachment":[{"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/media?parent=20832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/categories?post=20832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/p4e.ufpr.br\/ru\/wp-json\/wp\/v2\/tags?post=20832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}