{"id":196439,"title":"Ku\u0159ec\u00ed \u010d\u00edna jako z restaurace","modified":"2026-10-31T16:55:22+01:00","plain":"Restovan\u00e9 ku\u0159e je TO J\u00cdDLO, kter\u00e9 najdete t\u00e9m\u011b\u0159 v ka\u017ed\u00e9 restauraci, kam jsem kdy zav\u00edtal. Neobjedn\u00e1v\u00e1m si ho \u010dasto, proto\u017ee je nejen velmi jednoduch\u00e9 na p\u0159\u00edpravu, ale restaurace nav\u00edc obvykle \u0161et\u0159\u00ed na kvalit\u011b pou\u017eit\u00fdch surovin. \n\n\n\nTak\u017ee platit za n\u011bco takov\u00e9ho hodn\u011b pen\u011bz? Ne, d\u011bkuji. \n\n\n\nCo k tomuto j\u00eddlu pod\u00e1vat moje nudle se zeleninou?\n\n\n\nA pokud m\u011b sledujete, mysl\u00edm, \u017ee to vid\u00edte stejn\u011b jako j\u00e1, tak\u017ee v\u00e1m dnes odhal\u00edm tajemstv\u00ed restovan\u00e9ho ku\u0159ete z \u010d\u00ednsk\u00fdch restaurac\u00ed. V\u00edtejte v b\u00e1je\u010dn\u00e9m sv\u011bt\u011b \u010d\u00ednsk\u00e9 kuchyn\u011b: snadn\u00e9 a neuv\u011b\u0159iteln\u011b chutn\u00e9 recepty\n\n\n\nSuroviny na \u010d\u00ednsk\u00e9 restovan\u00e9 ku\u0159e\n\n\n\nPokud v\u00e1m tohle chutn\u00e1, zamilujete si i recept na \u010d\u00ednsk\u00e9 restovan\u00e9 vep\u0159ov\u00e9\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: nezbytn\u00e1 sou\u010d\u00e1st v\u011bt\u0161iny \u010d\u00ednsk\u00fdch restovan\u00fdch j\u00eddel, kter\u00e1 jim dod\u00e1 onu jedine\u010dnou chu\u0165 typickou pro \u201e\u010d\u00ednskou restauraci\u201c, kterou v\u0161ichni milujeme. Pokud se chcete o \u00fast\u0159icov\u00e9 om\u00e1\u010dce a mo\u017enostech jej\u00ed n\u00e1hrady dozv\u011bd\u011bt v\u00edce, pod\u00edvejte se sem\n\n\n\nOm\u00e1\u010dka hoisin: Tato om\u00e1\u010dka se hojn\u011b pou\u017e\u00edv\u00e1 v \u010d\u00ednsk\u00e9 kuchyni, zejm\u00e9na p\u0159i p\u0159\u00edprav\u011b pekingsk\u00e9 kachny. V tomto j\u00eddle ji pou\u017e\u00edv\u00e1m pro jej\u00ed sladkost a jedine\u010dn\u00fd chu\u0165ov\u00fd odst\u00edn. V\u011bnoval jsem j\u00ed cel\u00fd \u010dl\u00e1nek, pokud se chcete dozv\u011bd\u011bt v\u00edce.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: nezam\u011b\u0148ujte ji s tmavou s\u00f3jovou om\u00e1\u010dkou, je lehk\u00e1 a slan\u00e1. Pom\u016f\u017ee zv\u00fdraznit chu\u0165 j\u00eddla. M\u016f\u017eete ji dokonce pou\u017e\u00edvat m\u00edsto soli k pr\u016fb\u011b\u017en\u00e9mu dochucov\u00e1n\u00ed b\u011bhem va\u0159en\u00ed\n\n\n\nSezamov\u00fd olej: m\u00e1 velmi v\u00fdraznou chu\u0165, proto d\u00e1vejte pozor, abyste ho nep\u0159idali p\u0159\u00edli\u0161, jinak zcela p\u0159ebije ostatn\u00ed suroviny. M\u016fj podrobn\u00fd \u010dl\u00e1nek o sezamov\u00e9m oleji.\n\n\n\nTipy na restovan\u00e9 ku\u0159e jako z \u010d\u00ednsk\u00e9 restaurace\n\n\n\nNebojte se zv\u00fd\u0161it teplotu na maximum, abyste urychlili zhoustnut\u00ed. POKUD to ud\u011bl\u00e1te, opravdu d\u016fkladn\u011b m\u00edchejte, proto\u017ee riziko p\u0159ip\u00e1len\u00ed r\u00e1zem stoupne.\n\n\n\nU v\u0161ech t\u011bchto om\u00e1\u010dek funguje stejn\u00fd princip. \u010c\u00ednsk\u00e1 b\u00edl\u00e1 om\u00e1\u010dka, sladkokysel\u00e1 om\u00e1\u010dka, sladkoslan\u00e1 om\u00e1\u010dka, om\u00e1\u010dka ke ku\u0159eti gener\u00e1la Tso, k restovan\u00e9mu ku\u0159eti, om\u00e1\u010dka ke ku\u0159eti s \u010desnekem a medem, \u2026 v\u0161echny maj\u00ed jednu spole\u010dnou surovinu: kuku\u0159i\u010dn\u00fd \u0161krob, tajemstv\u00ed kr\u00e1sn\u011b hust\u00fdch a lepkav\u00fdch asijsk\u00fdch om\u00e1\u010dek\n\n\n\nSladkokysel\u00e1 om\u00e1\u010dka s kuku\u0159i\u010dn\u00fdm \u0161krobem\n\n\n\nJedinou nev\u00fdhodou hust\u00e9 lepkav\u00e9 om\u00e1\u010dky je, \u017ee si svou konzistenci dlouho neudr\u017e\u00ed. Ur\u010dit\u011b jste si u\u017e n\u011bkdy objednali \u010d\u00ednsk\u00e9 j\u00eddlo a druh\u00fd den na\u0161li kousky masa ve velmi vodnat\u00e9 om\u00e1\u010dce (v tom \u0161patn\u00e9m slova smyslu). \n\n\n\nJe to t\u00edm, \u017ee kuku\u0159i\u010dn\u00fd \u0161krob dok\u00e1\u017ee udr\u017eet svou kr\u00e1snou konzistenci nanejv\u00fd\u0161 asi hodinu.\n\n\n\nKdy\u017e se n\u011bco takov\u00e9ho stane, obvykle d\u00e1m zbytky do hrnce a p\u0159im\u00edch\u00e1m je\u0161t\u011b trochu kuku\u0159i\u010dn\u00e9ho \u0161krobu (a\u017e se suroviny proh\u0159ej\u00ed), aby om\u00e1\u010dka z\u00edskala zp\u011bt svou konzistenci. \n\n\n\nV\u011bt\u0161inou to funguje, ale n\u011bkter\u00e1 j\u00eddla se mi takto zachr\u00e1nit nepoda\u0159ilo. \u0158ekl bych, \u017ee je to 80% \u00fasp\u011bch\u016f a 20% nezdar\u016f.\n\n\n\nDal\u0161\u00ed recept, se kter\u00fdm si budete p\u0159ipadat jako v \u010d\u00ednsk\u00e9 restauraci, jen je\u0161t\u011b l\u00e9pe, je moje kantonsk\u00e1 r\u00fd\u017ee. Pokud m\u00e1te chu\u0165 na ovocnou variantu, vyzkou\u0161ejte moje ku\u0159e s ananasem\n\n\n\n\n\n\tRestovan\u00e9 ku\u0159e po \u010d\u00ednsku\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t300 g ku\u0159ec\u00edho masa nakr\u00e1jen\u00e9ho na nudli\u010dky1 velk\u00e1 cibule nakr\u00e1jen\u00e1 na pl\u00e1tky50 g ploch\u00fdch zelen\u00fdch fazolov\u00fdch lusk\u016f1 hrst mlad\u00fdch s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f3 stonky jarn\u00ed cibulky nakr\u00e1jen\u00e9 na 1cm kousky150 g \u017eampion\u016f nakr\u00e1jen\u00fdch na pl\u00e1tky4 strou\u017eky \u010desneku nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tkyOM\u00c1\u010cKA1 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 1 l\u017e\u00edce  \u00fast\u0159icov\u00e9 om\u00e1\u010dky  1 l\u017e\u00edce  om\u00e1\u010dky hoisin2 l\u017e\u00edce  vody1 \u0161petka pep\u0159e1 l\u017e\u00edce  kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017e\u00edce  sezamov\u00e9ho oleje  0.5 l\u017e\u00edce  cukru\t\n\t\n\t\tNa prudk\u00e9m ohni restujte ku\u0159ec\u00ed maso 5 minut a dejte stranouNa tro\u0161e oleje na st\u0159edn\u011b siln\u00e9m ohni restujte \u010desnek 2 minZvy\u0161te plamen na maximum, p\u0159idejte \u017eampiony, cibuli a fazolov\u00e9 lusky, restujte 5 min, dokud lehce nezhn\u011bdnouP\u0159idejte mlad\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dky a jarn\u00ed cibulku, restujte je\u0161t\u011b 3 minVra\u0165te ku\u0159ec\u00ed maso do p\u00e1nve, restujte 5 min a p\u0159idejte om\u00e1\u010dkuRestujte 5 min a m\u00edchejte, dokud om\u00e1\u010dka nezhoustne\t\n\t\n\t\t\t\n\t\n\t\tPlat principalChinoisesaut\u00e9 de poulet chinois","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196439","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=196439"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196439\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/461"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}