{"id":196069,"title":"Vep\u0159ov\u00e1 \u017eeb\u00edrka v p\u00e1\u0159e po \u010d\u00ednsku","modified":"2026-10-31T16:51:01+01:00","plain":"Pokud je\u0161t\u011b nezn\u00e1te \u010d\u00ednsk\u00e1 vep\u0159ov\u00e1 \u017eeb\u00edrka na p\u00e1\u0159e, \u010dek\u00e1 v\u00e1s opravdu moc p\u0159\u00edjemn\u00fd objev. Tahle \u010d\u00ednsk\u00e1 klasika se u n\u00e1s rozhodn\u011b nepod\u00e1v\u00e1 tak \u010dasto, jak by si zaslou\u017eila. Up\u0159\u00edmn\u011b pat\u0159\u00ed k m\u00fdm nejobl\u00edben\u011bj\u0161\u00edm j\u00eddl\u016fm, kter\u00e1 si objedn\u00e1v\u00e1m v restaurac\u00edch s dim sum\u2026 Setk\u00e1te se s nimi ve verzi s \u010dern\u00fdmi fazolemi, s ko\u0159en\u00edm p\u011bti v\u016fn\u00ed, s chilli olejem a podobn\u011b. Zkr\u00e1tka j\u00eddlo, kter\u00e9 m\u00e1 spoustu podob. \n\n\n\nVep\u0159ov\u00e1 \u017eeb\u00edrka na p\u00e1\u0159e maj\u00ed velmi osobitou, t\u00e9m\u011b\u0159 b\u00edlou barvu. P\u0159i skousnut\u00ed trochu pru\u017e\u00ed, ale z\u00e1rove\u0148 jsou tak k\u0159ehk\u00e1, \u017ee maso t\u00e9m\u011b\u0159 samo odpad\u00e1v\u00e1 od kosti. Jsou tak prav\u00fdm opakem sv\u00fdch du\u0161en\u00fdch prot\u011bj\u0161k\u016f, \u010d\u00ednsk\u00fdch vep\u0159ov\u00fdch \u017eeb\u00edrek\n\n\n\nNem\u00e1te chu\u0165 ob\u00edrat kosti? Pod\u00edvejte se na moje vep\u0159ov\u00e9 kuli\u010dky na p\u00e1\u0159e, dal\u0161\u00ed lahodn\u00e9 dim sum\n\n\n\nPro poveden\u00e9 dim sum poho\u0161t\u011bn\u00ed doporu\u010duji tak\u00e9 moje Xiao Long Bao nebo \u010d\u00ednsk\u00e9 ku\u0159ec\u00ed pa\u0159\u00e1tky a moje perlov\u00e9 dim sum\n\n\n\nRestaurace s dim sum dosahuj\u00ed tohoto v\u00fdsledku t\u00edm, \u017ee \u017eeb\u00edrka… daj\u00ed do pra\u010dky\u2026 Ano, opravdu, bez legrace. M\u00edsto prac\u00edho prost\u0159edku p\u0159id\u00e1vaj\u00ed \u010d\u00ednskou alkalickou vodu (tedy \u201ejianshui\u201c). \n\n\n\nNeust\u00e1l\u00e9 proplachov\u00e1n\u00ed a pohyb \u017eeb\u00edrek protahuj\u00ed svalov\u00e1 vl\u00e1kna masa a t\u00e9m\u011b\u0159 \u00fapln\u011b z n\u011bj odstra\u0148uj\u00ed myoglobin (b\u00edlkovinu, kter\u00e1 masu dod\u00e1v\u00e1 \u010dervenou barvu). \n\n\n\nMaso po tomto procesu v\u00fdrazn\u011b zb\u011blalo\n\n\n\nTeprve po tomto procesu se \u017eeb\u00edrka marinuj\u00ed a va\u0159\u00ed na p\u00e1\u0159e.\n\n\n\nParn\u00ed hrnec je rozeh\u0159\u00e1t\u00fd a maso nalo\u017een\u00e9! \u0160up s n\u00edm dovnit\u0159!\n\n\n\nK receptu samoz\u0159ejm\u011b pra\u010dku pot\u0159ebovat nebudete\u2026 Nemysl\u00edm si, \u017ee byste cht\u011bli h\u00e1zet syrov\u00e9 maso tam, kde perete oble\u010den\u00ed. \n\n\n\nM\u00edsto toho tento proces napodob\u00edme postupem odvozen\u00fdm od metody, kterou pou\u017e\u00edvaj\u00ed youtube\u0159i z kan\u00e1lu \u201eChinese food demystified\u201c. \u010c\u00ednsk\u00e1 alkalick\u00e1 voda se nav\u00edc n\u011bkdy obt\u00ed\u017en\u011b sh\u00e1n\u00ed, a tak m\u00edsto n\u00ed pou\u017eijeme jejich metodu s jedlou sodou zah\u0159\u00e1tou v troub\u011b.\n\n\n\nSuroviny na \u010d\u00ednsk\u00e1 vep\u0159ov\u00e1 \u017eeb\u00edrka na p\u00e1\u0159e\n\n\n\n\n\n\n\nJedl\u00e1 soda: Zah\u0159\u00edv\u00e1n\u00edm v troub\u011b p\u0159i 150 stupn\u00edch po dobu jedn\u00e9 hodiny z n\u00ed vznikne uhli\u010ditan sodn\u00fd. Je to mnohem siln\u011bj\u0161\u00ed z\u00e1sada, kter\u00e1 maso zm\u011bk\u010d\u00ed tak, jak by to samotn\u00e1 jedl\u00e1 soda nedok\u00e1zala, ani\u017e by zcela zni\u010dila jeho chu\u0165. \n\n\n\nKlidn\u011b si j\u00ed p\u0159ipravte v\u00edce a ulo\u017ete do sklenice. Tuto p\u0159\u00edsadu hodl\u00e1m pou\u017e\u00edt i v dal\u0161\u00edch receptech (zejm\u00e9na s ku\u0159ec\u00edm masem). Pozor, nesahejte na ni hol\u00fdma rukama, m\u016f\u017ee zp\u016fsobit podr\u00e1\u017ed\u011bn\u00ed. Koneckonc\u016f takto vznik\u00e1 soda. \n\n\n\nSezamov\u00fd olej: D\u016fsledn\u011b dodr\u017eujte uveden\u00e9 mno\u017estv\u00ed, jinak by ve v\u00fdsledn\u00e9m j\u00eddle mohl p\u0159eb\u00edt v\u0161echny ostatn\u00ed chut\u011b\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed: Dnes ho u\u017e snadno se\u017eenete v supermarketu, tak si ho dop\u0159ejte!Dod\u00e1 j\u00eddlu skv\u011blou chu\u0165.\n\n\n\nFermentovan\u00e9 \u010dern\u00e9 fazole: Nejsou povinn\u00e9, ale pokud je se\u017eenete v obchod\u011b s asijsk\u00fdmi potravinami, chu\u0165 j\u00eddla skute\u010dn\u011b obohat\u00ed a p\u0159ibl\u00ed\u017e\u00ed ho tradi\u010dn\u00ed podob\u011b. M\u016f\u017eete tak\u00e9 p\u0159idat om\u00e1\u010dku z fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: nezbytn\u00fd pro v\u00fdslednou konzistenci j\u00eddla\n\n\n\n\n\n\t\u010c\u00ednsk\u00e1 vep\u0159ov\u00e1 \u017eeb\u00edrka na p\u00e1\u0159e (\u8c49\u6c41\u84b8\u6392\u9aa8)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g \u017eeb\u00edrek nakr\u00e1jen\u00fdch na kousky o velikosti 1-2 cm (tedy i s p\u0159eseknutou kost\u00ed). Z jednoho \u017eeb\u00edrka obvykle vyjdou asi 3 kousky1 l\u017ei\u010dka jedl\u00e9 sody pe\u010den\u00e9 1 hodinu v troub\u011b p\u0159i 150 stupn\u00edch1 litr vody s rozpu\u0161t\u011bnou 1 l\u017ei\u010dkou pe\u010den\u00e9 jedl\u00e9 sodyMarin\u00e1da1 strou\u017eek \u010desneku nakr\u00e1jen\u00fd najemno1 l\u017ei\u010dka soli0.5 l\u017ei\u010dky ku\u0159ec\u00edho buj\u00f3nu (hust\u00e9ho tekut\u00e9ho nebo v pr\u00e1\u0161ku)2 l\u017e\u00edce cukru0.5 l\u017ei\u010dky  b\u00edl\u00e9ho pep\u0159e10 g douchi, fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed (voliteln\u00e9)1 l\u017e\u00edce  \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed 5 v\u016fn\u00edNa obalen\u00ed4 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017e\u00edce  ara\u0161\u00eddov\u00e9ho oleje0.5 l\u017e\u00edce sezamov\u00e9ho oleje \t\n\t\n\t\t Jedlou sodu pe\u010dte hodinu (pozor, pot\u00e9 s n\u00ed manipulujte v rukavic\u00edch nebo pomoc\u00ed kuchy\u0148sk\u00e9ho n\u00e1\u010din\u00ed) \u017deb\u00edrka nakr\u00e1jejte na kousky o velikosti 1-2 cm \u017deb\u00edrka vlo\u017ete do litru vody a vm\u00edchejte l\u017ei\u010dku pe\u010den\u00e9 jedl\u00e9 sody. Nechte je namo\u010den\u00e1 30 minut Vodu slijte a do m\u00edsy nechte t\u00e9ct studenou vodu z kohoutku. N\u011bkolik minut m\u00edchejte jedn\u00edm sm\u011brem, pak druh\u00fdm a sm\u011bry st\u0159\u00eddejte. Celkem proplachujte 12 minut. Na konci by maso m\u011blo b\u00fdt velmi sv\u011btl\u00e9. Maso vlo\u017ete do odst\u0159edivky na sal\u00e1t a odst\u0159e\u010fujte p\u0159ibli\u017en\u011b 2 minuty, dokud nebude such\u00e9. Pokud je voda st\u00e1le hodn\u011b \u010derven\u00e1, zopakujte na n\u011bkolik minut proplachov\u00e1n\u00ed pod kohoutkem Marinujte 30 minut (m\u016f\u017eete ale i p\u0159es noc)P\u0159idejte suroviny na obalen\u00ed a d\u016fkladn\u011b prom\u00edchejte rukama, aby v\u0161e dob\u0159e p\u0159ilnulo k masu Va\u0159te na p\u00e1\u0159e 15 minut\t\n\t\n\t\tPozor, na pe\u010denou jedlou sodu nesahejte hol\u00fdma rukama, m\u016f\u017ee zp\u016fsobit podr\u00e1\u017ed\u011bn\u00ed. Pe\u010den\u00edm toti\u017e vznik\u00e1 soda\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196069"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196069\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3192"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}