{"id":196409,"title":"Hot pot, kompletn\u00ed pr\u016fvodce \u010d\u00ednsk\u00fdm fondue","modified":"2026-10-31T16:53:39+01:00","plain":"Co je \u010d\u00ednsk\u00e9 fondue?\n\n\n\n\u010c\u00ednsk\u00e9 fondue, zn\u00e1m\u00e9 tak\u00e9 jako hot pot, je tradi\u010dn\u00ed j\u00eddlo poch\u00e1zej\u00edc\u00ed z \u010c\u00edny. V mandar\u00edn\u0161tin\u011b se naz\u00fdv\u00e1 Huo Guo (\u706b\u9505), co\u017e doslova znamen\u00e1 \u201eohniv\u00fd hrnec\u201c. Tento ikonick\u00fd pokrm neodmysliteln\u011b pat\u0159\u00ed k \u010d\u00ednsk\u00e9 kuchyni a jeho kouzlo spo\u010d\u00edv\u00e1 ve spole\u010dn\u00e9m stolov\u00e1n\u00ed.\n\n\n\nJak funguje a jak se j\u00ed\n\n\n\n\u010c\u00ednsk\u00e9 fondue je velmi roz\u0161\u00ed\u0159en\u00e9 j\u00eddlo, jeho\u017e z\u00e1kladem je hrnec pln\u00fd v\u00fdvaru, kter\u00fd se na zdroji tepla neust\u00e1le m\u00edrn\u011b va\u0159\u00ed. Kolem hrnce jsou rozlo\u017een\u00e9 nejr\u016fzn\u011bj\u0161\u00ed suroviny p\u0159ipraven\u00e9 k tomu, aby si je ka\u017ed\u00fd str\u00e1vn\u00edk s\u00e1m uva\u0159il ve v\u00fdvaru. \n\n\n\nMezi suroviny pat\u0159\u00ed zelenina, kousky masa, mo\u0159sk\u00e9 plody, r\u016fzn\u00e9 druhy tofu nebo nudle. Po uva\u0159en\u00ed se jednotliv\u00e1 sousta nam\u00e1\u010dej\u00ed do om\u00e1\u010dek, kter\u00e9 jim dodaj\u00ed je\u0161t\u011b v\u00edce chuti.\n\n\n\nNa rozd\u00edl od jin\u00fdch \u010d\u00ednsk\u00fdch j\u00eddel, jejich\u017e p\u0159\u00edprava je v\u00fdhradn\u011b na kucha\u0159i, se u \u010d\u00ednsk\u00e9ho fondue, podobn\u011b jako u jeho francouzsk\u00fdch prot\u011bj\u0161k\u016f, zapojuj\u00ed v\u0161ichni a va\u0159en\u00ed prob\u00edh\u00e1 sou\u010dasn\u011b s j\u00eddlem. Str\u00e1vn\u00edci si u\u017e\u00edvaj\u00ed spole\u010dn\u00e9 va\u0159en\u00ed i ochutn\u00e1v\u00e1n\u00ed, co\u017e vytv\u00e1\u0159\u00ed p\u0159\u00edjemnou a p\u0159\u00e1telskou atmosf\u00e9ru stejn\u011b jako u thajsk\u00e9ho grilov\u00e1n\u00ed\n\n\n\nThajsk\u00e9 grilov\u00e1n\u00ed mookata\n\n\n\nIde\u00e1ln\u00ed j\u00eddlo pro spole\u010dn\u00e9 stolov\u00e1n\u00ed\n\n\n\nObliba a dostupnost\n\n\n\nRestaurace s \u010d\u00ednsk\u00fdm fondue jsou obl\u00edben\u00e9 t\u00e9m\u011b\u0159 ve v\u0161ech oblastech \u010c\u00edny. Najdete je v\u0161ude a v\u011bt\u0161ina nab\u00edz\u00ed velmi p\u0159\u00edzniv\u00e9 ceny, tak\u017ee si tento kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek m\u016f\u017ee dop\u0159\u00e1t \u0161irok\u00e1 ve\u0159ejnost.\n\n\n\n\u010c\u00ednsk\u00e9 rodiny si ale tepl\u00e1 j\u00eddla r\u00e1dy vychutn\u00e1vaj\u00ed i v pohodl\u00ed vlastn\u00edho domova. \n\n\n\nDom\u00e1c\u00ed \u010d\u00ednsk\u00e9 fondue je ide\u00e1ln\u00ed p\u0159\u00edle\u017eitost\u00ed, jak shrom\u00e1\u017edit rodinu a p\u0159\u00e1tele u chutn\u00e9ho j\u00eddla v p\u0159\u00edjemn\u00e9 atmosf\u00e9\u0159e. Suroviny se \u010dasto p\u0159izp\u016fsobuj\u00ed chut\u00edm a konkr\u00e9tn\u00edm pot\u0159eb\u00e1m jednotliv\u00fdch str\u00e1vn\u00edk\u016f, tak\u017ee si ka\u017ed\u00fd p\u0159ijde na sv\u00e9 a v\u0161ichni si j\u00eddlo u\u017eij\u00ed.\n\n\n\nRegion\u00e1ln\u00ed varianty a chut\u011b\n\n\n\n\u010c\u00ednsk\u00e9 fondue m\u00e1 tak\u00e9 mnoho r\u016fzn\u00fdch podob podle oblasti a m\u00edstn\u00edch tradic. \n\n\n\nN\u011bkter\u00e9 varianty jsou p\u00e1liv\u00e9, nap\u0159\u00edklad se\u010du\u00e1nsk\u00e9 fondue, zn\u00e1m\u00e9 sv\u00fdm pikantn\u00edm a vo\u0148av\u00fdm v\u00fdvarem. Jin\u00e9 jsou jemn\u011bj\u0161\u00ed, jako kantonsk\u00e9 fondue, u kter\u00e9ho se klade d\u016fraz na \u010dir\u00fd a chutn\u00fd v\u00fdvar, aby l\u00e9pe vynikla \u010derstvost surovin. D\u00edky t\u00e9to rozmanitosti mohou str\u00e1vn\u00edci objevovat nov\u00e9 chut\u011b a u\u017e\u00edt si jedine\u010dn\u00fd kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek.\n\n\n\n\n\n\n\nJe to j\u00eddlo jako stvo\u0159en\u00e9 pro slavnostn\u00ed setk\u00e1n\u00ed. V\u0161echny sou\u010d\u00e1sti, tedy v\u00fdvar, suroviny k va\u0159en\u00ed i om\u00e1\u010dky k nam\u00e1\u010den\u00ed, lze p\u0159ipravit p\u0159edem. Hostitel tak m\u00e1 po zbytek dne voln\u00e9 ruce a i my si m\u016f\u017eeme u\u017e\u00edvat spole\u010dnost, ani\u017e bychom museli tr\u00e1vit ve\u0161ker\u00fd \u010das v kuchyni\n\n\n\nV tomto pr\u016fvodci dom\u00e1c\u00edm \u010d\u00ednsk\u00fdm fondue najdete n\u00e1sleduj\u00edc\u00ed t\u00e9mata:\n\n\n\n\nPot\u0159ebn\u00e9 vybaven\u00ed\n\n\n\nJak p\u0159ipravit v\u00fdvar\n\n\n\nSuroviny k va\u0159en\u00ed\n\n\n\nTipy na om\u00e1\u010dky k nam\u00e1\u010den\u00ed\n\n\n\nPostup p\u0159\u00edpravy j\u00eddla\n\n\n\nDal\u0161\u00ed rady\n\n\n\n\nPot\u0159ebn\u00e9 vybaven\u00ed\n\n\n\nNe\u017e se pust\u00edme do samotn\u00e9 p\u0159\u00edpravy, nejprve v\u00e1m vysv\u011btl\u00edm, jak\u00e9 vybaven\u00ed, kuchy\u0148sk\u00e9 n\u00e1\u010din\u00ed a n\u00e1dob\u00ed budete na \u010d\u00ednsk\u00e9 fondue pot\u0159ebovat. Najdete je ve v\u011bt\u0161in\u011b v\u011bt\u0161\u00edch \u010d\u00ednsk\u00fdch \u010di asijsk\u00fdch obchod\u016f.\n\n\n\n\nP\u0159enosn\u00fd zdroj tepla . M\u016f\u017ee to b\u00fdt p\u0159enosn\u00fd plynov\u00fd, elektrick\u00fd nebo induk\u010dn\u00ed va\u0159i\u010d. Pokud pou\u017e\u00edv\u00e1te plynov\u00fd a pl\u00e1nujete j\u00edst uvnit\u0159, ujist\u011bte se, \u017ee je vhodn\u00fd pro pou\u017eit\u00ed v interi\u00e9ru.\n\n\n\n\nV restaurac\u00edch b\u00fdv\u00e1 dokonce zabudovan\u00fd p\u0159\u00edmo do stolu!\n\n\n\n\nHrnec nebo wok, kter\u00fd na zdroji tepla pevn\u011b stoj\u00ed. M\u011bl by b\u00fdt dostate\u010dn\u011b m\u011blk\u00fd, aby z n\u011bj str\u00e1vn\u00edci mohli snadno vynd\u00e1vat uva\u0159en\u00e9 suroviny. Pokud chcete p\u0159\u00edpravu posunout je\u0161t\u011b o krok d\u00e1l, po\u0159i\u010fte si d\u011blen\u00fd hrnec (Yuan Yang Guo, \u9e33\u9e2f\u9505) s p\u0159ep\u00e1\u017ekou uprost\u0159ed, kter\u00e1 odd\u011bluje dva r\u016fzn\u00e9 druhy v\u00fdvaru (obvykle p\u00e1liv\u00fd a jemn\u00fd). \u0158\u00edk\u00e1 se mu tak\u00e9 jin-jang, proto\u017ee tento symbol p\u0159ipom\u00edn\u00e1.\n\n\n\n\n\n\n\n\n\nTal\u00ed\u0159e na r\u016fzn\u00e9 suroviny.\n\n\n\nMisky na om\u00e1\u010dky k nam\u00e1\u010den\u00ed (obvykle jedna miska pro ka\u017ed\u00e9ho str\u00e1vn\u00edka). A n\u011bkolik mal\u00fdch tal\u00ed\u0159k\u016f pro p\u0159\u00edpad, \u017ee nechcete v\u0161echno nam\u00e1\u010det do om\u00e1\u010dky.\n\n\n\nH\u016flky. Pou\u017eijte d\u0159ev\u011bn\u00e9 nebo bambusov\u00e9. Plastov\u00e9 h\u016flky nemus\u00ed b\u00fdt vhodn\u00e9 do vysok\u00fdch teplot (v\u00fdvar v hrnci m\u00e1 toti\u017e teplotu nad bodem varu). Kovov\u00e9 by se zase p\u0159\u00edli\u0161 zah\u0159\u00edvaly a nedaly by se dr\u017eet. V \u010d\u00ednsk\u00fdch obchodech se prod\u00e1vaj\u00ed speci\u00e1ln\u00ed extra dlouh\u00e9 h\u016flky na \u010d\u00ednsk\u00e9 fondue, nejsou ale nezbytn\u00e9.\n\n\n\nD\u011brovan\u00e9 l\u017e\u00edce (voliteln\u00e9). Hod\u00ed se k loven\u00ed kluzk\u00fdch kousk\u016f, ale ur\u010dit\u011b se obejdete i bez nich. Poslou\u017e\u00ed tak\u00e9 l\u017e\u00edce s dlouhou rukojet\u00ed nebo kuchy\u0148sk\u00e9 kle\u0161t\u011b.\n\n\n\n\nJak p\u0159ipravit v\u00fdvar?\n\n\n\nV\u00fdvar na fondue (Guo Di\/\u9505\u5e95)\n\n\n\nV\u00fdvar na fondue neboli Guo Di (\u9505\u5e95) je tekutina, ve kter\u00e9 se b\u011bhem j\u00eddla va\u0159\u00ed suroviny. R\u016fzn\u00e9 oblasti \u010c\u00edny maj\u00ed sv\u00e9 vlastn\u00ed v\u00fdvary na fondue, od jednoduch\u00fdch verz\u00ed pouze s vodou a n\u011bkolika aromatick\u00fdmi p\u0159\u00edsadami, jako je pekingsk\u00e1 varianta, a\u017e po slo\u017eit\u011bj\u0161\u00ed verze vy\u017eaduj\u00edc\u00ed dlouh\u00fd seznam surovin a je\u0161t\u011b del\u0161\u00ed p\u0159\u00edpravu, jako je se\u010du\u00e1nsk\u00e1 varianta. \n\n\n\nV restaurac\u00edch jsou obzvl\u00e1\u0161\u0165 obl\u00edben\u00e9 dva druhy v\u00fdvaru: jemn\u00fd a p\u00e1liv\u00fd:\n\n\n\nJemn\u00fd v\u00fdvar\n\n\n\nJemn\u00fd v\u00fdvar, kter\u00e9mu se b\u011b\u017en\u011b \u0159\u00edk\u00e1 tak\u00e9 \u010dir\u00fd v\u00fdvar a v mandar\u00edn\u0161tin\u011b je zn\u00e1m\u00fd jako Qing Tang Guo Di (\u6e05\u6c64\u9505\u5e95), je lahodn\u00fd v\u00fdvar vyzna\u010duj\u00edc\u00ed se jednoduchost\u00ed a bohatou v\u016fn\u00ed. \n\n\n\nP\u0159ipravuje se spojen\u00edm tekut\u00e9ho z\u00e1kladu s jarn\u00ed cibulkou a \u010derstv\u00fdm z\u00e1zvorem. Podle chuti do n\u011bj m\u016f\u017eete p\u0159idat i r\u016fzn\u00e9 su\u0161en\u00e9 suroviny, nap\u0159\u00edklad houby shiitake pro hlub\u0161\u00ed zemitou chu\u0165, \u010d\u00ednsk\u00e9 datle pro n\u00e1dech p\u0159irozen\u00e9 sladkosti nebo plody goji, kter\u00e9 v\u00fdvaru dodaj\u00ed jemn\u00fd ovocn\u00fd t\u00f3n.\n\n\n\nPro samotn\u00fd z\u00e1klad v\u00fdvaru m\u00e1te n\u011bkolik mo\u017enost\u00ed. M\u016f\u017ee b\u00fdt masov\u00fd, z ku\u0159ec\u00edho, vep\u0159ov\u00e9ho nebo hov\u011bz\u00edho masa, kter\u00e1 vytvo\u0159\u00ed bohat\u00fd a chutn\u00fd v\u00fdvar. \n\n\n\nExistuj\u00ed i vegetari\u00e1nsk\u00e9 alternativy, nap\u0159\u00edklad s houbami jako hlavn\u00ed surovinou pro v\u00fdraznou chu\u0165 umami nebo s raj\u010daty pro lehce nakysl\u00fd a osv\u011b\u017euj\u00edc\u00ed v\u00fdvar.\n\n\n\nTento univerz\u00e1ln\u00ed v\u00fdvar najde v kuchyni nejr\u016fzn\u011bj\u0161\u00ed vyu\u017eit\u00ed. Je ide\u00e1ln\u00edm z\u00e1kladem pol\u00e9vek, do kter\u00fdch m\u016f\u017eete p\u0159idat nudle, zeleninu a zdroje b\u00edlkovin, nebo poslou\u017e\u00ed k pomal\u00e9mu du\u0161en\u00ed pokrm\u016f, p\u0159i n\u011bm\u017e suroviny nas\u00e1knou jeho jemnou chu\u0165. \n\n\n\nJemn\u00fd v\u00fdvar je jedn\u00edm ze z\u00e1klad\u016f \u010d\u00ednsk\u00e9 kuchyn\u011b. D\u00edky sv\u00e9 jemnosti a bohat\u00e9 \u0161k\u00e1le chut\u00ed je kl\u00ed\u010dovou p\u0159\u00edsadou, kter\u00e1 dod\u00e1v\u00e1 hloubku cel\u00e9 \u0159ad\u011b j\u00eddel.\n\n\n\nP\u00e1liv\u00fd v\u00fdvar\n\n\n\nP\u00e1liv\u00fd v\u00fdvar, neodmysliteln\u00e1 sou\u010d\u00e1st se\u010du\u00e1nsk\u00e9 gastronomie, je zn\u00e1m\u00fd tak\u00e9 jako v\u00fdvar s \u010derven\u00fdm olejem neboli Hong You Guo Di (\u7ea2\u6cb9\u9505\u5e95) v mandar\u00edn\u0161tin\u011b. Je cen\u011bn\u00fd pro svou bohatou v\u016fni a vzru\u0161uj\u00edc\u00ed p\u00e1livost a zt\u011bles\u0148uje odv\u00e1\u017en\u00e9 a komplexn\u00ed chut\u011b typick\u00e9 pro se\u010du\u00e1nskou kuchyni.\n\n\n\nP\u0159\u00edprava tohoto podmaniv\u00e9ho v\u00fdvaru za\u010d\u00edn\u00e1 v\u00fdb\u011brem koncentrovan\u00e9ho pol\u00e9vkov\u00e9ho z\u00e1kladu. Pro pohodl\u00ed si ho m\u016f\u017eete koupit hotov\u00fd, nebo si ho p\u0159ipravit doma, pokud tou\u017e\u00edte po autenti\u010dt\u011bj\u0161\u00edm kulin\u00e1\u0159sk\u00e9m z\u00e1\u017eitku. Z\u00e1klad se n\u00e1sledn\u011b sm\u00edch\u00e1 s vodou nebo v\u00fdvarem na po\u017eadovanou konzistenci.\n\n\n\nSamotn\u00fd koncentrovan\u00fd pol\u00e9vkov\u00fd z\u00e1klad je pe\u010dliv\u011b sestavenou sm\u011bs\u00ed vybran\u00fdch surovin. Hlavn\u00ed roli v n\u011bm hraj\u00ed chilli papri\u010dky, kter\u00e9 dod\u00e1vaj\u00ed opojivou p\u00e1livost, zat\u00edmco kuli\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e p\u0159in\u00e1\u0161ej\u00ed sv\u011b\u017eest a charakteristick\u00e9 brn\u011bn\u00ed. \n\n\n\nSm\u011bs ko\u0159en\u00ed dod\u00e1v\u00e1 chuti komplexnost, zat\u00edmco fermentovan\u00e9 p\u0159\u00edsady, nap\u0159\u00edklad se\u010du\u00e1nsk\u00e1 pasta z bob\u016f a chilli, ji prohlubuj\u00ed o umami. V\u00fdvar se obohacuje tak\u00e9 hov\u011bz\u00edm lojem, kter\u00fd mu dod\u00e1v\u00e1 v\u011bt\u0161\u00ed hebkost a plnost.\n\n\n\nPro vegetari\u00e1ny lze tento v\u00fdvar snadno upravit nahrazen\u00edm hov\u011bz\u00edho loje b\u011b\u017en\u00fdm olejem na va\u0159en\u00ed, ani\u017e by t\u00edm utrp\u011bla hloubka chuti.\n\n\n\nTento p\u00e1liv\u00fd v\u00fdvar b\u00fdv\u00e1 hlavn\u00ed hv\u011bzdou \u010d\u00ednsk\u00e9ho fondue. Va\u0159\u00ed se v n\u011bm nejr\u016fzn\u011bj\u0161\u00ed suroviny, jejich\u017e chu\u0165 zv\u00fdraz\u0148uje svou pikantnost\u00ed a v\u016fn\u00ed.\n\n\n\nJednou z nejl\u00e1kav\u011bj\u0161\u00edch vlastnost\u00ed se\u010du\u00e1nsk\u00e9ho p\u00e1liv\u00e9ho v\u00fdvaru je mo\u017enost p\u0159izp\u016fsobit ho chut\u00edm jednotliv\u00fdch str\u00e1vn\u00edk\u016f. \u00dapravou pom\u011bru chilli papri\u010dek a ko\u0159en\u00ed m\u016f\u017eete m\u011bnit intenzitu p\u00e1livosti a vytvo\u0159it tak jedine\u010dn\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek podle osobn\u00edch preferenc\u00ed. D\u00edky sv\u00fdm v\u00fdrazn\u00fdm chut\u00edm a v\u0161estrannosti je tento v\u00fdvar skute\u010dn\u00fdm kulin\u00e1\u0159sk\u00fdm dobrodru\u017estv\u00edm, kter\u00e9 pot\u011b\u0161\u00ed milovn\u00edky p\u00e1liv\u00e9ho.\n\n\n\nKupte hotov\u00fd v\u00fdvar nebo si p\u0159ipravte vlastn\u00ed\n\n\n\nV \u010d\u00ednsk\u00fdch obchodech najdete balen\u00ed koncentrovan\u00fdch pol\u00e9vkov\u00fdch z\u00e1klad\u016f v jemn\u00e9 i p\u00e1liv\u00e9 verzi. Sta\u010d\u00ed jejich obsah z\u0159edit vodou. \n\n\n\nV\u00fdvar na fondue tak budete m\u00edt hotov\u00fd za p\u00e1r minut. Mezi osv\u011bd\u010den\u00e9 zna\u010dky pat\u0159\u00ed Hai Di Lao (\u6d77\u5e95\u635e), Little Sheep (\u5c0f\u80a5\u7f8a), Lee Kum Kee (\u674e\u9526\u8bb0), Qiao Tou (\u6865\u5934), Da Hong Pao (\u5927\u7ea2\u888d), De Zhuang (\u5fb7\u5e84) a dal\u0161\u00ed.\n\n\n\nPokud ale m\u00e1te chu\u0165, doporu\u010duji vyzkou\u0161et moje recepty na dom\u00e1c\u00ed v\u00fdvar (jemn\u00fd i p\u00e1liv\u00fd). Chutnaj\u00ed b\u00e1je\u010dn\u011b a nejsp\u00ed\u0161 jsou i zdrav\u011bj\u0161\u00ed (bez p\u0159\u00eddatn\u00fdch l\u00e1tek, konzervant\u016f apod.). \n\n\n\nM\u016f\u017eete je p\u0159ipravit ve v\u011bt\u0161\u00edm mno\u017estv\u00ed a zamrazit na pozd\u011bji. Dom\u00e1c\u00ed \u010d\u00ednsk\u00e9 fondue pak m\u00e1te raz dva!\n\n\n\nJak\u00e9 suroviny va\u0159it ve fondue? \n\n\n\n\n\n\n\nSpousta mo\u017enost\u00ed pro va\u0161e \u010d\u00ednsk\u00e9 fondue\n\n\n\nDo hrnce s \u010d\u00ednsk\u00fdm fondue m\u016f\u017eete p\u0159idat \u0161irokou \u0161k\u00e1lu surovin. V tomto \u010dl\u00e1nku v\u00e1m p\u0159edstav\u00edm ty nejb\u011b\u017en\u011bj\u0161\u00ed a nejtypi\u010dt\u011bj\u0161\u00ed, kter\u00e9 se v \u010d\u00ednsk\u00e9m fondue objevuj\u00ed a kter\u00e9 se\u017eenete v \u010d\u00ednsk\u00fdch \u010di asijsk\u00fdch obchodech i mimo \u010c\u00ednu. \n\n\n\nJe ale d\u016fle\u017eit\u00e9 zd\u016fraznit, \u017ee zde uveden\u00fd seznam slou\u017e\u00ed jen jako v\u00fdchoz\u00ed bod. \u010c\u00ednsk\u00e9 fondue je oslavou tvo\u0159ivosti a osobn\u00edch chut\u00ed, proto nev\u00e1hejte improvizovat, kombinovat a vyb\u00edrat podle sebe.\n\n\n\nA\u0165 u\u017e jde o bohatou hostinu plnou b\u00edlkovin, nebo o lahodnou a zdravou vegetari\u00e1nskou variantu, \u010d\u00ednsk\u00e9 fondue lze donekone\u010dna obm\u011b\u0148ovat a p\u0159izp\u016fsobovat tak, aby si na n\u011bm pochutnal ka\u017ed\u00fd\n\n\n\nP\u0159\u00edprava surovin p\u0159edem\n\n\n\nSuroviny doporu\u010duji p\u0159ipravit p\u0159ed za\u010d\u00e1tkem j\u00eddla (klidn\u011b a\u017e den p\u0159edem, pokud je ulo\u017e\u00edte do lednice). P\u0159\u00edprava obvykle spo\u010d\u00edv\u00e1 v omyt\u00ed surovin podle pot\u0159eby a nakr\u00e1jen\u00ed na mal\u00e9 kousky velikosti sousta, aby se snadno va\u0159ily.\n\n\n\nMaso\n\n\n\n\nHov\u011bz\u00ed, jehn\u011b\u010d\u00ed nebo vep\u0159ov\u00e9 maso, pokud mo\u017eno dob\u0159e prorostl\u00e9. Nakr\u00e1jejte ho na tenk\u00e9 pl\u00e1tky nap\u0159\u00ed\u010d vl\u00e1kny. Kr\u00e1jen\u00ed si usnadn\u00edte t\u00edm, \u017ee maso d\u00e1te do mraz\u00e1ku, dokud nebude nap\u016fl zmrzl\u00e9. V odd\u011blen\u00ed mra\u017een\u00fdch potravin \u010d\u00ednsk\u00fdch obchod\u016f najdete i maso nakr\u00e1jen\u00e9 p\u0159\u00edmo na hot pot\n\n\n\nP\u0159edva\u0159en\u00e9 masov\u00e9 kuli\u010dky, v p\u0159\u00edpad\u011b mra\u017een\u00fdch p\u0159edem rozmrazen\u00e9\n\n\n\nMasov\u00e1 konzerva (Spam), \u010d\u00ednsky Wu Can Rou\/\u5348\u9910\u8089, nakr\u00e1jen\u00e1 na pl\u00e1tky\n\n\n\n\nRyby a mo\u0159sk\u00e9 plody\n\n\n\n\nRyby, vyberte filet bez kost\u00ed a nakr\u00e1jejte ho na tenk\u00e9 pl\u00e1tky. Hod\u00ed se nap\u0159\u00edklad halibut, sumec, treska, mo\u0159\u010d\u00e1k apod.\n\n\n\nKrevety, s krun\u00fd\u0159em a hlavou nebo bez nich\n\n\n\nOlihn\u011b, nakr\u00e1jen\u00e9\n\n\n\nRyb\u00ed kuli\u010dky. Hotov\u00e9 kuli\u010dky se\u017eenete v \u010d\u00ednsk\u00fdch obchodech. Jsou v\u00fdborn\u00e9\n\n\n\nPasta z \u010derstv\u00fdch ryb nebo krevet, b\u011bhem j\u00eddla z n\u00ed tvarujte kuli\u010dky, jsou bo\u017esk\u00e9\n\n\n\nDal\u0161\u00ed mo\u0159sk\u00e9 plody, nap\u0159\u00edklad krabi, venu\u0161ky, sl\u00e1vky apod.\n\n\n\n\nS\u00f3jov\u00e9 v\u00fdrobky\n\n\n\n\nTofu (hedv\u00e1bn\u00e9, m\u011bkk\u00e9 nebo pevn\u00e9), nakr\u00e1jen\u00e9 na pl\u00e1tky\n\n\n\nMra\u017een\u00e9 tofu, nakr\u00e1jen\u00e9 na pl\u00e1tky\n\n\n\nNad\u00fdchan\u00e9 kousky tofu (sma\u017een\u00e9 tofu)\n\n\n\nPl\u00e1ty lisovan\u00e9ho tofu (Dou Fu Pi\/\u8c46\u8150\u76ae), nakr\u00e1jen\u00e9 na \u0161irok\u00e9 prou\u017eky\n\n\n\nSu\u0161en\u00e1 tofu k\u016f\u017ee (Fu Zhu\/\u8150\u7af9), p\u0159edem namo\u010den\u00e1*\n\n\n\nJujuby pro je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 v\u00fdvaru\n\n\n\n\nHouby\n\n\n\n\nHl\u00edva \u00fast\u0159i\u010dn\u00e1, rozd\u011blen\u00e1 na men\u0161\u00ed \u010d\u00e1sti\n\n\n\nHl\u00edva kr\u00e1lovsk\u00e1, nakr\u00e1jen\u00e1 pod\u00e9ln\u011b na pl\u00e1tky\n\n\n\nHouby enoki, s od\u0159\u00edznut\u00fdmi konci a rozd\u011blen\u00e9 na men\u0161\u00ed trsy\n\n\n\nHouby shiitake, \u010derstv\u00e9 nebo su\u0161en\u00e9 (p\u0159edem namo\u010den\u00e9)\n\n\n\nHouby shimeji, s od\u0159\u00edznut\u00fdmi konci\n\n\n\n\nZelenina\n\n\n\n\n\n\n\n\nPekingsk\u00e9 zel\u00ed (\u010d\u00ednsk\u00e9 zel\u00ed)\n\n\n\nPak choi\n\n\n\nChoy sum\n\n\n\nGai lan\n\n\n\nZlate\u0148 v\u011bncov\u00e1 (Tong Hao)\n\n\n\nPovijnice vodn\u00ed (vodn\u00ed \u0161pen\u00e1t)\n\n\n\nPoto\u010dnice l\u00e9ka\u0159sk\u00e1\n\n\n\n\nHl\u00edzy a ko\u0159enov\u00e1 zelenina\n\n\n\n\nBrambory, oloupan\u00e9 a nakr\u00e1jen\u00e9 na pl\u00e1tky\n\n\n\nBat\u00e1ty, oloupan\u00e9 a nakr\u00e1jen\u00e9 na pl\u00e1tky\n\n\n\nDaikon (b\u00edl\u00e1 \u0159edkev), nakr\u00e1jen\u00fd na pl\u00e1tky\n\n\n\nLotosov\u00e9 ko\u0159eny, nakr\u00e1jen\u00e9 na pl\u00e1tky\n\n\n\n\nSu\u0161en\u00e9 suroviny \n\n\n\n\nChaluha (druh mo\u0159sk\u00e9 \u0159asy), namo\u010den\u00e1 a nakr\u00e1jen\u00e1 na prou\u017eky.\n\n\n\nJid\u00e1\u0161ovo ucho (druh houby), p\u0159edem namo\u010den\u00e9\n\n\n\n\nNudle a pln\u011bn\u00e9 ta\u0161ti\u010dky\n\n\n\n\n\u010cerstv\u00e9 p\u0161eni\u010dn\u00e9 nudle\n\n\n\nInstantn\u00ed nudle ramen\n\n\n\n\u010cerstv\u00e9 r\u00fd\u017eov\u00e9 nudle \n\n\n\nTenk\u00e9 nudle z fazol\u00ed mungo, p\u0159edem namo\u010den\u00e9\n\n\n\nSklen\u011bn\u00e9 nudle (pr\u016fhledn\u00e9 nudle) z bat\u00e1tov\u00e9ho \u0161krobu, p\u0159edem namo\u010den\u00e9\n\n\n\nPln\u011bn\u00e9 ta\u0161ti\u010dky nebo wontony, dom\u00e1c\u00ed nebo kupovan\u00e9. Va\u0159te jich v\u017edy jen n\u011bkolik najednou.\n\n\n\n\nTipy na om\u00e1\u010dky k nam\u00e1\u010den\u00ed\n\n\n\n\n\n\n\nPo uva\u0159en\u00ed ve v\u00fdvaru se sousta b\u011b\u017en\u011b nam\u00e1\u010dej\u00ed do om\u00e1\u010dky pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 (nen\u00ed to ale nutn\u00e9). Variant je mnoho a mezi jednotliv\u00fdmi oblastmi se \u010dasto z\u00e1sadn\u011b li\u0161\u00ed.\n\n\n\nProto maj\u00ed n\u011bkter\u00e9 restaurace s \u010d\u00ednsk\u00fdm fondue pulty s p\u0159\u00edsadami na om\u00e1\u010dky, kde si m\u016f\u017eete nam\u00edchat vlastn\u00ed kombinaci.\n\n\n\nTady je seznam dochucovadel, aromatick\u00fdch p\u0159\u00edsad, \u010derstv\u00fdch bylinek a o\u0159ech\u016f, kter\u00e9 m\u016f\u017eete do om\u00e1\u010dky k \u010d\u00ednsk\u00e9mu fondue pou\u017e\u00edt:\n\n\n\n\nOm\u00e1\u010dky : sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka , \u010dern\u00fd r\u00fd\u017eov\u00fd ocet, \u00fast\u0159icov\u00e1 om\u00e1\u010dka, om\u00e1\u010dka hoisin, \u010d\u00ednsk\u00e1 z\u00e1livka\n\n\n\nPasty : pasta z \u010dern\u00e9ho sezamu, ara\u0161\u00eddov\u00e9 m\u00e1slo\n\n\n\nOleje : sezamov\u00fd olej, dom\u00e1c\u00ed chilli olej\n\n\n\nKo\u0159en\u00ed : mlet\u00e9 chilli, mlet\u00fd se\u010du\u00e1nsk\u00fd pep\u0159\n\n\n\nAromatick\u00e9 p\u0159\u00edsady: nastrouhan\u00fd \u010desnek, koriandr, \u0161alotky, \u010derstv\u00e9 chilli papri\u010dky\n\n\n\nO\u0159echy a sem\u00ednka : opra\u017een\u00e1 sezamov\u00e1 sem\u00ednka, pra\u017een\u00e9 ara\u0161\u00eddy\n\n\n\n\nJak nachystat \u010d\u00ednsk\u00e9 fondue\n\n\n\n\nV\u0161echny suroviny omyjte a nakr\u00e1jejte. Rozlo\u017ete je na tal\u00ed\u0159e. Na jeden tal\u00ed\u0159 m\u016f\u017eete d\u00e1t r\u016fzn\u00e9 suroviny, ale maso, ryby a mo\u0159sk\u00e9 plody nem\u00edchejte s ostatn\u00edmi.\n\n\n\nSm\u00edchejte om\u00e1\u010dky a rozd\u011blte je do jednotliv\u00fdch misek. Nechte si stranou trochu p\u0159\u00edsad nav\u00edc pro p\u0159\u00edpad, \u017ee si n\u011bkdo bude cht\u00edt om\u00e1\u010dku dochutit nebo doplnit, nap\u0159\u00edklad jarn\u00ed cibulku, koriandr, \u010derstv\u00e9 chilli, chilli olej, s\u016fl apod.\n\n\n\nDoprost\u0159ed stolu postavte zdroj tepla a hrnec. Nalijte do n\u011bj v\u00fdvar. V\u0161echny kabely pe\u010dliv\u011b ve\u010fte tak, aby o n\u011b nikdo nezakopl.\n\n\n\nKolem hrnce rozlo\u017ete tal\u00ed\u0159e se surovinami a ka\u017ed\u00e9mu str\u00e1vn\u00edkovi p\u0159ipravte misku s om\u00e1\u010dkou, h\u016flky, ubrousky a n\u00e1poj.\n\n\n\nZapn\u011bte va\u0159i\u010d. Jakmile v\u00fdvar za\u010dne v\u0159\u00edt, m\u016f\u017eete do hrnce za\u010d\u00edt vkl\u00e1dat suroviny. B\u011bhem j\u00eddla se z v\u00fdvaru odpa\u0159uje voda, proto m\u011bjte po ruce horkou vodu na p\u0159\u00edpadn\u00e9 dol\u00e9v\u00e1n\u00ed.\n\n\n\n\nRady pro poveden\u00e9 \u010d\u00ednsk\u00e9 fondue\n\n\n\nPo\u010dkejte, a\u017e se v\u00fdvar za\u010dne va\u0159it \n\n\n\nAbyste si fondue vychutnali, chce to trochu trp\u011blivosti. Suroviny p\u0159id\u00e1vejte teprve ve chv\u00edli, kdy v\u00fdvar za\u010dne v\u0159\u00edt. Ned\u00e1vejte jich do hrnce p\u0159\u00edli\u0161 mnoho najednou, v\u00fdrazn\u011b by se t\u00edm sn\u00ed\u017eila teplota v\u00fdvaru a va\u0159en\u00ed by trvalo d\u00e9le. V ide\u00e1ln\u00edm p\u0159\u00edpad\u011b by m\u011bl v\u00fdvar po celou dobu j\u00eddla m\u00edrn\u011b probubl\u00e1vat. Pokud v\u0159e p\u0159\u00edli\u0161 prudce, trochu st\u00e1hn\u011bte teplotu.\n\n\n\nNejd\u0159\u00edve va\u0159te suroviny s \u201ev\u00fdraznou chut\u00ed\u201c\n\n\n\nP\u0159esto\u017ee neexistuj\u00ed pevn\u00e1 pravidla ur\u010duj\u00edc\u00ed, co j\u00edst jako prvn\u00ed, obecn\u011b se doporu\u010duje za\u010d\u00edt surovinami bohat\u00fdmi na umami, jako jsou maso, \u0159asy, houby apod., proto\u017ee dodaj\u00ed v\u00fdvaru v\u00edce chuti.\n\n\n\nN\u011bkter\u00e9 suroviny neva\u0159te p\u0159\u00edli\u0161 dlouho\n\n\n\nAby maso, ryby a mo\u0159sk\u00e9 plody z\u016fstaly k\u0159ehk\u00e9 a chutn\u00e9, je z\u00e1sadn\u00ed je nep\u0159eva\u0159it. P\u0159\u00edli\u0161 dlouh\u00fdm va\u0159en\u00edm ztvrdnou a z\u00edskaj\u00ed gumovou konzistenci. Obecn\u011b jsou p\u0159ipraven\u00e9 k j\u00eddlu, jakmile zm\u011bn\u00ed barvu.\n\n\n\n\u0160krobov\u00e9 suroviny va\u0159te a\u017e nakonec\n\n\n\nSuroviny obsahuj\u00edc\u00ed \u0161krob maj\u00ed tendenci v\u00fdvar zahu\u0161\u0165ovat, proto se doporu\u010duje va\u0159it je a\u017e na konci j\u00eddla. Tak\u00e9 je nenech\u00e1vejte ve v\u00fdvaru p\u0159\u00edli\u0161 dlouho. Toto pravidlo plat\u00ed pro brambory, bat\u00e1ty, r\u016fzn\u00e9 druhy nudl\u00ed a knedl\u00ed\u010dk\u016f.\n\n\n\nDbejte na hygienu\n\n\n\nP\u0159i \u010d\u00ednsk\u00e9m fondue se h\u016flky pou\u017e\u00edvaj\u00ed jak k vkl\u00e1d\u00e1n\u00ed syrov\u00fdch surovin do v\u00fdvaru, tak k vynd\u00e1v\u00e1n\u00ed uva\u0159en\u00fdch soust, kter\u00e1 se pak jed\u00ed. Proto je d\u016fle\u017eit\u00e9 dodr\u017eovat ur\u010dit\u00e1 hygienick\u00e1 opat\u0159en\u00ed, aby nedoch\u00e1zelo ke k\u0159\u00ed\u017eov\u00e9 kontaminaci. \n\n\n\nPo manipulaci se syrov\u00fdmi surovinami, zejm\u00e9na s masem, rybami a mo\u0159sk\u00fdmi plody, pono\u0159te konce h\u016flek na n\u011bkolik sekund do vrouc\u00edho v\u00fdvaru. Zajist\u00edte tak bezpe\u010dn\u00e9 a hygienick\u00e9 stolov\u00e1n\u00ed sob\u011b i sv\u00fdm host\u016fm.\n\n\n\n\n\n\tDom\u00e1c\u00ed \u010d\u00ednsk\u00e9 fondue\n\t\t\n\t\t\t\n\t\n\t\tcasserole ying yang\t\n\t\n\t\tHork\u00fd v\u00fdvar (vyberte jeden nebo pou\u017eijte oba v hrnci s p\u0159ep\u00e1\u017ekou)P\u00e1liv\u00fd v\u00fdvar, dom\u00e1c\u00ed nebo kupovan\u00fdJemn\u00fd v\u00fdvar, dom\u00e1c\u00ed nebo kupovan\u00fdV\u00fdb\u011br masaHov\u011bz\u00ed, jehn\u011b\u010d\u00ed nebo vep\u0159ov\u00e9 maso nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky p\u0159es vl\u00e1kno. Pokud mo\u017eno vyb\u00edrejte dob\u0159e mramorovan\u00e9 kusyP\u0159edva\u0159en\u00e9 masov\u00e9 kuli\u010dky, pokud jsou mra\u017een\u00e9, nechte je rozmrazitKonzervovan\u00e9 maso (Spam), nakr\u00e1jen\u00e9 na pl\u00e1tkyRyby a mo\u0159sk\u00e9 plodyRyb\u00ed filet bez kost\u00ed, nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky, nap\u0159. halibut, sumec, treska, mo\u0159sk\u00fd vlk, pangasius apod.Krevety, s krun\u00fd\u0159em\/hlavou nebo bezKalam\u00e1ry, nakr\u00e1jen\u00e9Ryb\u00ed kuli\u010dkyRyb\u00ed nebo krevetov\u00e1 pasta, ze kter\u00e9 b\u011bhem stolov\u00e1n\u00ed tvarujete kuli\u010dky do hork\u00e9ho v\u00fdvaruDal\u0161\u00ed mo\u0159sk\u00e9 plody, jako jsou krabi, vongole, sl\u00e1vky apod.S\u00f3jov\u00e9 v\u00fdrobkyTofu (hedv\u00e1bn\u00e9, m\u011bkk\u00e9 nebo pevn\u00e9), nakr\u00e1jen\u00e9 na pl\u00e1tkyMra\u017een\u00e9 tofu, rozmrazen\u00e9 a nakr\u00e1jen\u00e9 na pl\u00e1tkyNad\u00fdchan\u00e9 tofu pol\u0161t\u00e1\u0159ky (sma\u017een\u00e9 tofu)Pl\u00e1ty lisovan\u00e9ho tofu, nakr\u00e1jen\u00e9 na \u0161irok\u00e9 prou\u017ekySu\u0161en\u00e1 tofu k\u016f\u017ee, p\u0159edem namo\u010den\u00e1HoubyHl\u00edva \u00fast\u0159i\u010dn\u00e1, rozd\u011blen\u00e1 na men\u0161\u00ed kusyHl\u00edva kr\u00e1lovsk\u00e1, nakr\u00e1jen\u00e1 pod\u00e9ln\u011b na pl\u00e1tkyHouby enoki, s od\u0159\u00edznut\u00fdmi konci a rozd\u011blen\u00e9 na mal\u00e9 svaze\u010dkyHouby shiitake, pokud jsou su\u0161en\u00e9, p\u0159edem je namo\u010dteHouby shimeji, s od\u0159\u00edznut\u00fdmi konciZelen\u00e1 zeleninaPekingsk\u00e9 zel\u00edPak choiChoy sumGai lanZlate\u0148 v\u011bncov\u00e1 (tong hao)Vodn\u00ed \u0161pen\u00e1tPoto\u010dnice l\u00e9ka\u0159sk\u00e1Hl\u00edzyBrambory, oloupan\u00e9 a nakr\u00e1jen\u00e9 na pl\u00e1tkyBat\u00e1ty, oloupan\u00e9 a nakr\u00e1jen\u00e9 na pl\u00e1tkyDaikon (b\u00edl\u00e1 \u0159edkev), nakr\u00e1jen\u00fd na pl\u00e1tkyLotosov\u00fd ko\u0159en, nakr\u00e1jen\u00fd na pl\u00e1tkySu\u0161en\u00e9 surovinyMo\u0159sk\u00e1 \u0159asa kombu, namo\u010den\u00e1 a nakr\u00e1jen\u00e1 na prou\u017ekyJid\u00e1\u0161ovo ucho, p\u0159edem namo\u010den\u00e9Nudle\u010cerstv\u00e9 p\u0161eni\u010dn\u00e9 nudle\u010cerstv\u00e9 r\u00fd\u017eov\u00e9 nudleTenk\u00e9 nudle z fazol\u00ed mungo, p\u0159edem namo\u010den\u00e9Sklen\u011bn\u00e9 nudle z bat\u00e1t\u016f, p\u0159edem namo\u010den\u00e9Pln\u011bn\u00e9 ta\u0161ti\u010dky, dom\u00e1c\u00ed nebo kupovan\u00e9, nejl\u00e9pe men\u0161\u00edSuroviny na nam\u00e1\u010dec\u00ed om\u00e1\u010dky (m\u00edchejte a kombinujte podle chuti)Om\u00e1\u010dky: sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, \u010dern\u00fd r\u00fd\u017eov\u00fd ocet, \u00fast\u0159icov\u00e1 om\u00e1\u010dka, om\u00e1\u010dka hoisin (\u010d\u00ednsk\u00e1 grilovac\u00ed om\u00e1\u010dka)Pasty: sezamov\u00e1 pasta, ara\u0161\u00eddov\u00e9 m\u00e1sloOleje: sezamov\u00fd olej, chilli olejKo\u0159en\u00ed: mlet\u00e9 chilli, mlet\u00fd se\u010du\u00e1nsk\u00fd pep\u0159Aromatick\u00e9 p\u0159\u00edsady: nasekan\u00fd \u010desnek, koriandr, \u0161alotky, \u010derstv\u00e9 chilliO\u0159echy: sezamov\u00e1 sem\u00ednka, pra\u017een\u00e9 ara\u0161\u00eddy\t\n\t\n\t\tV\u0161echny suroviny omyjte a nakr\u00e1jejte. Rozlo\u017ete je na tal\u00ed\u0159e. Na jeden tal\u00ed\u0159 m\u016f\u017eete d\u00e1t r\u016fzn\u00e9 suroviny, ale maso, ryby a mo\u0159sk\u00e9 plody uchov\u00e1vejte odd\u011blen\u011b od ostatn\u00edch.Nam\u00edchejte om\u00e1\u010dky a rozd\u011blte je do jednotliv\u00fdch misek. Trochu p\u0159\u00edsad si nechte stranou, kdyby si n\u011bkdo cht\u011bl om\u00e1\u010dku dochutit nebo doplnit, nap\u0159. jarn\u00ed cibulku, koriandr, \u010derstv\u00e9 chilli, chilli olej, s\u016fl apod.Doprost\u0159ed stolu postavte zdroj tepla a hrnec. Nalijte v\u00fdvar. Dbejte na to, aby v\u0161echny kabely byly pe\u010dliv\u011b um\u00edst\u011bn\u00e9 a nikdo o n\u011b nezakopl.Kolem hrnce rozlo\u017ete tal\u00ed\u0159e se surovinami a pro ka\u017ed\u00e9ho str\u00e1vn\u00edka p\u0159ipravte misku s om\u00e1\u010dkou, j\u00eddeln\u00ed h\u016flky, ubrousky a n\u00e1poj.Zapn\u011bte oh\u0159ev. Jakmile v\u00fdvar za\u010dne v\u0159\u00edt, m\u016f\u017eete do hrnce za\u010d\u00edt vkl\u00e1dat suroviny. B\u011bhem j\u00eddla se voda z v\u00fdvaru odpa\u0159uje. M\u011bjte proto po ruce horkou vodu, abyste ji mohli podle pot\u0159eby dol\u00e9vat\t\n\t\n\t\tNemus\u00edte zahrnout v\u0161echny kategorie. Kombinujte zdroje b\u00edlkovin, zeleninu a \u0161krobov\u00e9 p\u0159\u00edlohy, aby j\u00eddlo bylo vyv\u00e1\u017een\u00e9. Nebo vynechte maso, ryby a mo\u0159sk\u00e9 plody a p\u0159ipravte vegetari\u00e1nskou\/veganskou variantu.\nR\u016fzn\u00e9 suroviny vy\u017eaduj\u00ed r\u016fznou dobu va\u0159en\u00ed. P\u0159ed konzumac\u00ed se v\u017edy ujist\u011bte, \u017ee jsou d\u016fkladn\u011b uva\u0159en\u00e9\n\t\n\t\n\t\tSoupes et bouillonsChinoise\t\n\n\n\n\n\nTento postup p\u016fvodn\u011b poch\u00e1z\u00ed z webu Red House Spice, uzn\u00e1van\u00e9ho zdroje recept\u016f ze Se\u010du\u00e1nu","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196409","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=196409"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196409\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3744"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}