{"id":582,"date":"2025-11-18T14:58:25","date_gmt":"2025-11-18T17:58:25","guid":{"rendered":"https:\/\/culinariamundo.online\/?p=582"},"modified":"2025-11-18T14:58:25","modified_gmt":"2025-11-18T17:58:25","slug":"feijoada-tradicional","status":"publish","type":"post","link":"https:\/\/culinariamundo.online\/?p=582","title":{"rendered":"Feijoada Tradicional"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingredientes<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Para a feijoada<\/strong><\/h3>\n\n\n\n<ul>\n<li>500 g de feij\u00e3o preto<\/li>\n\n\n\n<li>300 g de carne-seca (charque)<\/li>\n\n\n\n<li>300 g de costelinha de porco salgada<\/li>\n\n\n\n<li>200 g de lombo salgado<\/li>\n\n\n\n<li>150 g de bacon em cubos<\/li>\n\n\n\n<li>150 g de lingui\u00e7a calabresa fatiada<\/li>\n\n\n\n<li>150 g de paio fatiado<\/li>\n\n\n\n<li>1 cebola grande picada<\/li>\n\n\n\n<li>4 dentes de alho picados<\/li>\n\n\n\n<li>2 folhas de louro<\/li>\n\n\n\n<li>Pimenta-do-reino a gosto<\/li>\n\n\n\n<li>\u00c1gua quanto baste<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Para acompanhar<\/strong><\/h3>\n\n\n\n<ul>\n<li>Arroz branco<\/li>\n\n\n\n<li>Farofa<\/li>\n\n\n\n<li>Couve Refogada<\/li>\n\n\n\n<li>Laranja fatiada<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> <strong>Modo de Preparo<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Dessalgue as carnes<\/strong><\/h3>\n\n\n\n<ol>\n<li>Corte a carne-seca, o lombo e a costelinha em peda\u00e7os.<\/li>\n\n\n\n<li>Coloque em uma tigela com \u00e1gua e deixe de molho por pelo menos <strong>12 horas<\/strong>, trocando a \u00e1gua 3 a 4 vezes.\n<ul>\n<li><em>Dica<\/em>: Se estiver com pressa, ferva as carnes por 10 minutos e descarte essa \u00e1gua.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Cozinhando o feij\u00e3o<\/strong><\/h3>\n\n\n\n<ol>\n<li>Coloque o feij\u00e3o preto na panela de press\u00e3o com \u00e1gua suficiente para cobrir.<\/li>\n\n\n\n<li>Adicione uma folha de louro e cozinhe por <strong>20\u201325 minutos<\/strong> ap\u00f3s pegar press\u00e3o.<\/li>\n\n\n\n<li>Reserve.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>3. Preparar as carnes<\/strong><\/h3>\n\n\n\n<ol>\n<li>Em outra panela grande, frite o bacon at\u00e9 soltar gordura.<\/li>\n\n\n\n<li>Adicione a cebola e o alho e refogue bem.<\/li>\n\n\n\n<li>Acrescente a calabresa e o paio, dourando levemente.<\/li>\n\n\n\n<li>Junte todas as carnes dessalgadas e deixe dourar por alguns minutos.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>4. Unir tudo<\/strong><\/h3>\n\n\n\n<ol>\n<li>Transfira as carnes para a panela do feij\u00e3o j\u00e1 cozido.<\/li>\n\n\n\n<li>Misture bem e deixe cozinhar em fogo baixo por <strong>1h30 a 2 horas<\/strong>, mexendo \u00e0s vezes.<\/li>\n\n\n\n<li>Ajuste o sal (com cuidado, pois as carnes j\u00e1 s\u00e3o salgadas).<\/li>\n\n\n\n<li>Finalize com pimenta-do-reino e louro.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> <strong>Ponto ideal<\/strong><\/h2>\n\n\n\n<p>A feijoada deve ficar:<\/p>\n\n\n\n<ul>\n<li>Calda grossinha<\/li>\n\n\n\n<li>Carnes macias<\/li>\n\n\n\n<li>Feij\u00e3o inteiro, mas cremoso no caldo<\/li>\n<\/ul>\n\n\n\n<p>Se ficar muito l\u00edquida, deixe apurar sem tampa.<br>Se engrossar demais, adicione um pouco de \u00e1gua quente.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> <strong>Sugest\u00e3o de acompanhamento<\/strong><\/h2>\n\n\n\n<ul>\n<li>Arroz soltinho<\/li>\n\n\n\n<li>Couve refogada no alho<\/li>\n\n\n\n<li>Farofa crocante<\/li>\n\n\n\n<li>Vinagrete simples<\/li>\n\n\n\n<li>Laranja para equilibrar a gordura<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Para a feijoada Para acompanhar Modo de Preparo 1. Dessalgue as carnes 2. Cozinhando o feij\u00e3o 3. Preparar as carnes 4. Unir tudo Ponto<\/p>\n","protected":false},"author":1,"featured_media":584,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":[],"categories":[62],"tags":[165,164,112],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/posts\/582"}],"collection":[{"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=582"}],"version-history":[{"count":1,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/posts\/582\/revisions"}],"predecessor-version":[{"id":585,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/posts\/582\/revisions\/585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=\/wp\/v2\/media\/584"}],"wp:attachment":[{"href":"https:\/\/culinariamundo.online\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinariamundo.online\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}