{"id":196507,"title":"Hov\u011bz\u00ed po hunansku","modified":"2026-10-31T16:58:15+01:00","plain":"Hov\u011bz\u00ed po hunansku je n\u00e1zev  b\u011b\u017en\u011b pou\u017e\u00edvan\u00fd v \u010c\u00edn\u011b, ale u n\u00e1s ho skoro nikdo nezn\u00e1. Vlastn\u011b se boj\u00edm, \u017ee ani ve vyhled\u00e1v\u00e1n\u00ed na Googlu moc neusp\u011bje, proto\u017ee do prohl\u00ed\u017ee\u010de absolutn\u011b NIKDO nezad\u00e1v\u00e1 \u201ehov\u011bz\u00ed po hunansku\u201c ani \u201ehov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem\u201c, hahaha. Jejich \u0161koda, je to lah\u016fdka a v\u016fbec netu\u0161\u00ed, o co p\u0159ich\u00e1zej\u00ed.\n\n\n\nPr\u00e1v\u011b o tohle p\u0159ich\u00e1zej\u00ed\n\n\n\nOdkud poch\u00e1z\u00ed hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem?\n\n\n\nChu-nan je nep\u0159\u00edli\u0161 zn\u00e1m\u00e1 \u010d\u00ednsk\u00e1 provincie. V \u010c\u00edn\u011b je proslul\u00e1 p\u0159edev\u0161\u00edm svou kuchyn\u00ed plnou v\u00fdrazn\u011b aromatick\u00fdch surovin a chut\u00ed, kter\u00e9 se podle legendy inspirovaly kebaby a dal\u0161\u00edmi marinovan\u00fdmi masy z Bl\u00edzk\u00e9ho v\u00fdchodu.\n\n\n\nLahodn\u00e1 sm\u011bs ko\u0159en\u00ed p\u0159i sma\u017een\u00ed kr\u00e1sn\u011b sy\u010d\u00ed a dokonale vystihuje rozmanitost tohoto j\u00eddla\n\n\n\nHov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem je tedy velmi pikantn\u00ed d\u00edky pou\u017eit\u00ed opravdu p\u00e1liv\u00fdch chilli papri\u010dek v kombinaci s \u0159\u00edmsk\u00fdm km\u00ednem a z\u00e1zvorem.\n\n\n\nPou\u017eit\u00e1 technika p\u0159\u00edpravy\n\n\n\nV tomto receptu se pou\u017e\u00edv\u00e1 technika \u201esma\u017een\u00ed v n\u00edzk\u00e9 vrstv\u011b oleje\u201c, kter\u00e1 se uplat\u0148uje v mnoha tradi\u010dn\u00edch \u010d\u00ednsk\u00fdch pokrmech a stoj\u00ed za celou \u0159adou jedine\u010dn\u00fdch chut\u00ed. Ale nebojte se! Je to mnohem jednodu\u0161\u0161\u00ed, ne\u017e se zd\u00e1.\n\n\n\nVyzkou\u0161ejte tak\u00e9 moje jehn\u011b\u010d\u00ed \u0161p\u00edzy s \u0159\u00edmsk\u00fdm km\u00ednem\n\n\n\n P\u0159\u00edprava hov\u011bz\u00edho s \u0159\u00edmsk\u00fdm km\u00ednem se v z\u00e1sad\u011b skl\u00e1d\u00e1 ze dvou krok\u016f: Nejprve maso kr\u00e1tce osma\u017e\u00edte, aby se na n\u011bm vytvo\u0159il jemn\u00fd obal, kter\u00fd je pro v\u00fdslednou strukturu velmi d\u016fle\u017eit\u00fd,  a pak ho znovu zprudka ope\u010dete se v\u0161\u00ed zeleninou, aby se chut\u011b po\u0159\u00e1dn\u011b propojily.\n\n\n\nNa \u201ekr\u00e1tk\u00e9 sma\u017een\u00ed\u201c sta\u010d\u00ed trocha oleje na dn\u011b\n\n\n\nPokud m\u00e1te r\u00e1di podobn\u00e1 j\u00eddla, mysl\u00edm, \u017ee v\u00e1m bude moc chutnat i moje hov\u011bz\u00ed s jarn\u00ed cibulkou a tak\u00e9 moje hov\u011bz\u00ed s cibul\u00ed. \n\n\n\nOb\u011b j\u00eddla vyva\u017euj\u00ed men\u0161\u00ed mno\u017estv\u00ed ko\u0159en\u00ed bohat\u0161\u00ed chut\u00ed! Pokud se v r\u016fzn\u00fdch druz\u00edch s\u00f3jov\u00fdch om\u00e1\u010dek nevyzn\u00e1te, p\u0159e\u010dt\u011bte si m\u016fj podrobn\u00fd \u010dl\u00e1nek o r\u016fzn\u00fdch druz\u00edch s\u00f3jov\u00fdch om\u00e1\u010dek \n\n\n\nSuroviny na hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem\n\n\n\nTmav\u00e1 a sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: m\u016fj \u010dl\u00e1nek na toto t\u00e9ma\n\n\n\nV\u00edno Shaoxing: klikn\u011bte sem a dozv\u00edte se v\u00edc\n\n\n\nTyto t\u0159i suroviny dod\u00e1vaj\u00ed pokrmu spoustu chuti a byla by \u0161koda je nahrazovat. V \u010dl\u00e1nku o v\u00edn\u011b Shaoxing ale uv\u00e1d\u00edm n\u011bkolik n\u00e1hrad a tmavou s\u00f3jovou om\u00e1\u010dku m\u016f\u017eete nahradit japonskou om\u00e1\u010dkou \u201etamari\u201c\n\n\n\nJ\u00eddlo je skoro hotov\u00e9! U\u017e jen nandat na tal\u00ed\u0159 a pochutnat si\n\n\n\nS \u010d\u00edm pod\u00e1vat hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem?\n\n\n\nOsobn\u011b doporu\u010duji r\u00fd\u017ei na v\u0161echny zp\u016fsoby. K om\u00e1\u010dce \u010di \u0161\u0165\u00e1v\u011b, kter\u00e1 p\u0159i p\u0159\u00edprav\u011b hov\u011bz\u00edho s \u0159\u00edmsk\u00fdm km\u00ednem vznik\u00e1, je to ta nejlep\u0161\u00ed p\u0159\u00edloha\n\n\n\nMoje sma\u017een\u00e1 r\u00fd\u017ee, edice chu\u0165ov\u00fd orgasmus\n\n\n\n Pokud chcete n\u011bco chu\u0165ov\u011b jemn\u011bj\u0161\u00edho, m\u00e1m dva recepty na kantonskou r\u00fd\u017ei: \n\n\n\nTradi\u010dn\u00ed kantonsk\u00e1 r\u00fd\u017ee\n\n\n\nExpresn\u00ed kantonsk\u00e1 r\u00fd\u017ee\n\n\n\nV\u0161echny t\u0159i jsou skv\u011blou volbou, ale jako p\u0159\u00edlohu m\u016f\u017eete zvolit i oby\u010dejnou va\u0159enou r\u00fd\u017ei. Zvl\u00e1\u0161\u0165 pokud m\u00e1te r\u00fd\u017eovar, ned\u00e1 to skoro \u017e\u00e1dnou pr\u00e1ci a po\u0159\u00e1dn\u011b v\u00e1s zasyt\u00ed.\n\n\n\nDoporu\u010duji pou\u017e\u00edt r\u00fd\u017ei na sushi a p\u0159ed va\u0159en\u00edm ji d\u016fkladn\u011b propl\u00e1chnout (aby se zrnka p\u011bkn\u011b odd\u011blovala)\n\n\n\n\n\n\tHov\u011bz\u00ed po chunansku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g hov\u011bz\u00ed kv\u011btov\u00e9 \u0161pi\u010dky nakr\u00e1jen\u00e9 na velmi tenk\u00e9 pl\u00e1tky (o velikosti: p\u0159ibli\u017en\u011b 4x3 cm)1 l\u017e\u00edce  nasekan\u00e9ho z\u00e1zvoru5 strou\u017ek\u016f  \u010desneku nasekan\u00e9ho najemno4 \u010derstv\u00e9 \u010derven\u00e9 chilli papri\u010dky nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky4 l\u017ei\u010dky  chilli vlo\u010dek 4 l\u017ei\u010dky  mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu1 \u0161petka  soli4 jarn\u00ed cibulky,pouze zelen\u00e9 \u010d\u00e1sti, nakr\u00e1jen\u00e9 na velmi tenk\u00e1 kole\u010dkaMarin\u00e1da2 l\u017e\u00edce  v\u00edna Shaoxing1 l\u017ei\u010dka  soli2 l\u017ei\u010dky  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 2 l\u017ei\u010dky  tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 2 l\u017e\u00edce  kuku\u0159i\u010dn\u00e9ho \u0161krobu2 l\u017e\u00edce  vody\t\n\t\n\t\t Nechte hov\u011bz\u00ed maso marinovat 10-15 minut Ve woku rozeh\u0159ejte vy\u0161\u0161\u00ed vrstvu oleje (2cm) na 140 stup\u0148\u016f P\u0159idejte hov\u011bz\u00ed maso ve 2 d\u00e1vk\u00e1ch a d\u016fkladn\u011b m\u00edchejte maxim\u00e1ln\u011b 3-4 min Hov\u011bz\u00ed maso odlo\u017ete stranou a z woku odlijte 3 \u010dtvrtiny oleje P\u0159idejte \u010desnek, z\u00e1zvor, chilli vlo\u010dky, \u0159\u00edmsk\u00fd km\u00edn a chilli papri\u010dky: restujte 2 min Vra\u0165te hov\u011bz\u00ed maso do woku a restujte 2 min. P\u0159idejte jarn\u00ed cibulky, m\u00edchejte 1 min a je hotovo  Voliteln\u011b: dochu\u0165te trochou sezamov\u00e9ho oleje","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196507","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=196507"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196507\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1201"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}