{"id":196547,"title":"Hov\u011bz\u00ed s jarn\u00ed cibulkou","modified":"2026-10-31T16:59:37+01:00","plain":"Velmi rychl\u00fd a snadn\u00fd kantonsk\u00fd pokrm, na kter\u00fd pot\u0159ebujete jen p\u00e1r surovin \ud83e\udd70 Pr\u00e1v\u011b to je jeden z rys\u016f kantonsk\u00e9 kuchyn\u011b: rafinovanost v jednoduchosti; ze z\u00e1kladn\u00edch surovin a velmi jednoduch\u00fdm postupem z\u00edsk\u00e1me zd\u00e1nliv\u011b slo\u017eitou chu\u0165. \n\n\n\nHov\u011bz\u00ed s jarn\u00ed cibulkou tento princip dokonale vystihuje. V\u00edce o fascinuj\u00edc\u00ed kantonsk\u00e9 kuchyni se dozv\u00edte zde.\n\n\n\nV\u00edd\u00e1m spoustu recept\u016f na hov\u011bz\u00ed s jarn\u00ed cibulkou, kter\u00e9 vypadaj\u00ed skv\u011ble na Instagramu a plavou v om\u00e1\u010dce, a\u017e skoro p\u0159ipom\u00ednaj\u00ed ramen: NE \n\n\n\nPokud chcete pol\u00e9vku, p\u0159ipravte si mou om\u00e1\u010dku ke studen\u00fdm nudl\u00edm soba\n\n\n\nOmlouv\u00e1m se v\u0161em bloger\u016fm, \u00fapravy recept\u016f \u201epo sv\u00e9m\u201c mi nevad\u00ed, ale hov\u011bz\u00ed s jarn\u00ed cibulkou (neboli scallion beef) takov\u00fdm j\u00eddlem NEN\u00cd. \n\n\n\nRecept se nesm\u00ed upravovat natolik, aby hov\u011bz\u00ed s jarn\u00ed cibulkou ztratilo svou podstatu. Om\u00e1\u010dku v tomto j\u00eddle (pokud tam n\u011bjak\u00e1 je) je t\u0159eba zredukovat na glazuru, hov\u011bz\u00ed je t\u00e9m\u011b\u0159 lakovan\u00e9 a om\u00e1\u010dka velmi lepkav\u00e1. Cel\u00fd recept se p\u0159ipravuje na velmi prudk\u00e9m ohni, v\u0161echno mus\u00edte nechat po\u0159\u00e1dn\u011b rozp\u00e1lit, rozp\u00e1lit a je\u0161t\u011b jednou rozp\u00e1lit, aby se p\u0159i vlo\u017een\u00ed surovin ozvalo kr\u00e1sn\u00e9 \u201ep\u0161\u0161\u0161\u0161\u0161\u0161\u201c.\n\n\n\nJako dobu va\u0159en\u00ed uv\u00e1d\u00edm 30 min, ale up\u0159\u00edmn\u011b, pokud um\u00edte rychle nakr\u00e1jet jarn\u00ed cibulku a hov\u011bz\u00ed u\u017e m\u00e1te nalo\u017een\u00e9, zvl\u00e1dnete to za 10 minut. Z v\u00fd\u017eivov\u00e9ho hlediska to nen\u00ed \u017e\u00e1dn\u00e1 sl\u00e1va, ale je to opravdu rychl\u00e9, a tak m\u016f\u017eete trochu upravit velikost porce, abyste to vyv\u00e1\u017eili (nebo si ulevili od v\u00fd\u010ditek, ups). \n\n\n\nSuroviny na hov\u011bz\u00ed s jarn\u00ed cibulkou\n\n\n\nSv\u011btl\u00e1 a tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Ob\u011b se vz\u00e1jemn\u011b dopl\u0148uj\u00ed. Sv\u011btl\u00e1 je b\u011b\u017en\u00e1 slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka ze supermarketu. Tmav\u00e1 dod\u00e1v\u00e1 celkov\u00e9 chuti pokrmu v\u011bt\u0161\u00ed hloubku. Klikn\u011bte sem a dozv\u00edte se v\u00edce\n\n\n\nV\u00edno Shaoxing: Slavn\u00e9 \u010d\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed, zde zjist\u00edte, \u010d\u00edm ho nahradit, ale up\u0159\u00edmn\u011b, vyplat\u00ed se do n\u011bj investovat!\n\n\n\nNechte se zl\u00e1kat pikantn\u00edmi z\u00e1vitky s ramenem k aperitivu\n\n\n\nSezamov\u00fd olej: V asijsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 v\u0161ude a se\u017eenete ho v ka\u017ed\u00e9m obchod\u011b, ale pozor, nep\u0159e\u017ee\u0148te to s n\u00edm, jinak p\u0159ebije v\u0161echny ostatn\u00ed suroviny. Klikn\u011bte sem a dozv\u00edte se v\u00edce o sezamov\u00e9m oleji.\n\n\n\nS \u010d\u00edm pod\u00e1vat hov\u011bz\u00ed s jarn\u00ed cibulkou\n\n\n\nKantonsk\u00fd zp\u016fsob stolov\u00e1n\u00ed spo\u010d\u00edv\u00e1 v p\u0159\u00edprav\u011b spousty mal\u00fdch j\u00eddel, kter\u00e1 se pod\u00e1vaj\u00ed na stole, aby si ka\u017ed\u00fd mohl sestavit vlastn\u00ed tal\u00ed\u0159. Podobn\u011b jako tapas.\n\n\n\nMiska hork\u00e9 b\u00edl\u00e9 r\u00fd\u017ee samoz\u0159ejm\u011b nesm\u00ed chyb\u011bt, ale doporu\u010duji p\u0159idat tak\u00e9 po\u0159\u00e1dnou misku kantonsk\u00e9 r\u00fd\u017ee\n\n\n\nMoje kantonsk\u00e1 r\u00fd\u017ee \u201ejako z restaurace\u201c\n\n\n\nTipy na p\u0159\u00edpravu hov\u011bz\u00edho s jarn\u00ed cibulkou\n\n\n\n\nVelmi prudk\u00fd ohe\u0148: pokud chcete autentickou chu\u0165, nepodce\u0148ujte teplotu\n\n\n\nPokud m\u00e1te r\u00e1di p\u00e1liv\u00e9, p\u0159idejte do marin\u00e1dy trochu chilli vlo\u010dek\n\n\n\n\nAby bylo maso kr\u00e1sn\u011b k\u0159ehk\u00e9, pou\u017eijte metodu zk\u0159eh\u010den\u00ed jedlou sodou\n\n\n\nMoje proslul\u00e9 hov\u011bz\u00ed s cibul\u00ed\n\n\n\nPokud v\u00e1m toto j\u00eddlo chutnalo, zamilujete si i moje hov\u011bz\u00ed s cibul\u00ed, kter\u00e9 je lahodnou alternativou bez sma\u017een\u00ed ve v\u011bt\u0161\u00edm mno\u017estv\u00ed oleje\n\n\n\n\n\n\tHov\u011bz\u00ed s jarn\u00ed cibulkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g hov\u011bz\u00edho masa nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky5 jarn\u00edch cibulek nakr\u00e1jen\u00fdch na siln\u011bj\u0161\u00ed kole\u010dka, zelen\u00e9 a b\u00edl\u00e9 \u010d\u00e1sti odd\u011blen\u011bMARIN\u00c1DA NA HOV\u011aZ\u00cd3 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce  cukru1 l\u017ei\u010dka  soli1 l\u017ei\u010dka pep\u0159eOM\u00c1\u010cKA1 l\u017e\u00edce  tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky0.5 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce  v\u00edna Shaoxing1 l\u017ei\u010dka soli1 l\u017ei\u010dka mlet\u00e9ho b\u00edl\u00e9ho pep\u0159e ( p\u0159\u00edpadn\u011b \u010dern\u00e9ho)0.5 l\u017e\u00edce krupicov\u00e9ho cukru0.5 l\u017e\u00edce  sezamov\u00e9ho oleje0.5 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017e\u00edce vody\t\n\t\n\t\tHov\u011bz\u00ed nechte marinovat 40 minut, mezit\u00edm sm\u00edchejte v\u0161echny suroviny na om\u00e1\u010dku (krom\u011b v\u00edna Shaoxing)Hov\u011bz\u00ed sma\u017ete v hodn\u011b rozp\u00e1len\u00e9m oleji maxim\u00e1ln\u011b 3 minuty ( uvnit\u0159 by m\u011blo z\u016fstat lehce r\u016f\u017eov\u00e9), dejte stranou.Ve woku na prudk\u00e9m ohni restujte b\u00edl\u00e9 \u010d\u00e1sti cibulek na tro\u0161e oleje 1 minutu, p\u0159idejte hov\u011bz\u00ed, restujte 15 sekund a p\u0159ilijte v\u00edno Shaoxing.Po 30 sekund\u00e1ch p\u0159idejte zbytek om\u00e1\u010dky a restujte 30 sekundP\u0159idejte zelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulek a restujte 1-2 minuty\t\n\t\n\t\tPokud nem\u00e1te \u010das na marinov\u00e1n\u00ed, m\u016f\u017ee sta\u010dit i 5 minut, jen bude chu\u0165 o n\u011bco m\u00e9n\u011b v\u00fdrazn\u00e1\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196547","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=196547"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196547\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/52"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}