{"id":196691,"title":"Vep\u0159ov\u00e9 ve sladkokysel\u00e9 om\u00e1\u010dce","modified":"2026-10-31T17:02:57+01:00","plain":"Sladkokysel\u00e9 vep\u0159ov\u00e9 je klasika, a\u0165 u\u017e jako chu\u0165ovka k aperitivu, nebo jako hlavn\u00ed j\u00eddlo s dobrou kantonskou r\u00fd\u017e\u00ed: nikdy se mi nep\u0159ej\u00ed a nev\u00edm, jestli se t\u00e9hle z\u00e1vislosti n\u011bkdy zbav\u00edm. \n\n\n\nZkr\u00e1tka, jako bonus k tomuto receptu z\u00edsk\u00e1te i recept na dom\u00e1c\u00ed sladkokyselou om\u00e1\u010dku, kter\u00e1 v\u00e1m zm\u011bn\u00ed \u017eivot, tak je jednoduch\u00e1…Neuplyne t\u00fdden, abych si j\u00ed nep\u0159ipravil malou skleni\u010dku do z\u00e1soby. \n\n\n\nPokud m\u00e1te r\u00e1di \u010d\u00ednskou kuchyni, tenhle recept je p\u0159\u00edmo pro v\u00e1s! Nam\u00e1\u010det do n\u00ed m\u016f\u017eete krevety v tempu\u0159e, nachos i dal\u0161\u00ed sma\u017een\u00e9 dobroty: mo\u017enost\u00ed je nekone\u010dn\u011b mnoho!\n\n\n\nM\u0148am, m\u0148am, krevety v tempu\u0159e\n\n\n\nAby j\u00eddlo ud\u011blalo po\u0159\u00e1dn\u00fd dojem, p\u0159idal jsem \u010dern\u00e1 sezamov\u00e1 sem\u00ednka, ale opravdu nejsou nezbytn\u00e1. Odpust\u00edm v\u00e1m, kdy\u017e se v\u00e1m s t\u00edm nebude cht\u00edt zdr\u017eovat.\n\n\n\nTipy na sladkokysel\u00e9 vep\u0159ov\u00e9\n\n\n\nNa tento recept nedoporu\u010duji pou\u017e\u00edvat vep\u0159ov\u00fd b\u016f\u010dek ani slaninu. Tento kus masa je toti\u017e p\u0159\u00edli\u0161 tu\u010dn\u00fd, dejte p\u0159ednost libov\u011bj\u0161\u00edm kousk\u016fm (nebo, pokud m\u00e1te to \u0161t\u011bst\u00ed, masu secreto z ibersk\u00e9ho prasete)\n\n\n\nNesma\u017ete p\u0159\u00edli\u0161 mnoho kousk\u016f vep\u0159ov\u00e9ho najednou, aby se k sob\u011b nep\u0159ilepily. \n\n\n\nKdy\u017e pou\u017e\u00edv\u00e1m sv\u016fj mal\u00fd asijsk\u00fd fritovac\u00ed hrnec, obvykle sma\u017e\u00edm asi 6 a\u017e 8 kousk\u016f najednou.\n\n\n\nTajemstv\u00ed k\u0159upav\u00e9ho t\u011bst\u00ed\u010dka spo\u010d\u00edv\u00e1 v tom, \u017ee nebudete p\u0159\u00edli\u0161 sp\u011bchat\n\n\n\nPomoc\u00ed kuchy\u0148sk\u00e9ho teplom\u011bru si ov\u011b\u0159te, \u017ee m\u00e1 olej spr\u00e1vnou teplotu. Pokud je p\u0159\u00edli\u0161 hork\u00fd, m\u016f\u017ee se vep\u0159ov\u00e9 na povrchu sp\u00e1lit d\u0159\u00edv, ne\u017e se uvnit\u0159 prope\u010de. \n\n\n\nPokud je olej p\u0159\u00edli\u0161 studen\u00fd, maso ho nas\u00e1kne v\u00edc a bude t\u011b\u017ek\u00e9 a mastn\u00e9 (tuk je sice \u017eivot, ale v\u0161eho s m\u00edrou).\n\n\n\nPokud si chcete \u010d\u00e1st j\u00eddla nechat na dal\u0161\u00ed den, uchovejte \u010d\u00e1st sma\u017een\u00e9ho vep\u0159ov\u00e9ho v t\u011bst\u00ed\u010dku odd\u011blen\u011b od om\u00e1\u010dky. \n\n\n\nObjevte m\u016fj recept na tangsuyuk, korejsk\u00e9 sladkokysel\u00e9 vep\u0159ov\u00e9\n\n\n\nMaso pak m\u016f\u017eete oh\u0159\u00e1t druh\u00fdm sma\u017een\u00edm a om\u00e1\u010dku zvl\u00e1\u0161\u0165, tak\u017ee si j\u00eddlo zachov\u00e1 chu\u0165 i strukturu. \n\n\n\nIde\u00e1ln\u00ed je dokonce maso v t\u011bst\u00ed\u010dku po prvn\u00edm sma\u017een\u00ed zmrazit a pak ho \u201eoh\u0159\u00e1t\u201c ve fritovac\u00edm hrnci. Vlastn\u011b stejn\u011b jako mra\u017een\u00e9 hranolky. \n\n\n\nU om\u00e1\u010dek je princip v\u017edy stejn\u00fd. \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 Taa, om\u00e1\u010dka ke ku\u0159eti s \u010desnekem a medem, \u2026 v\u0161echny maj\u00ed jednu spole\u010dnou surovinu: kuku\u0159i\u010dn\u00fd \u0161krob, kter\u00fd je tajemstv\u00edm kr\u00e1sn\u011b hust\u00fdch a lepkav\u00fdch asijsk\u00fdch om\u00e1\u010dek. \n\n\n\nJedinou nev\u00fdhodou takov\u00e9 hust\u00e9 om\u00e1\u010dky, jako je ta ke sladkokysel\u00e9mu vep\u0159ov\u00e9mu, je to, \u017ee si svou konzistenci dlouho neudr\u017e\u00ed. \n\n\n\nNen\u00ed n\u00e1dhern\u00e9?\n\n\n\nUr\u010dit\u011b u\u017e se v\u00e1m stalo, \u017ee jste si objednali \u010d\u00ednsk\u00e9 j\u00eddlo a druh\u00fd den na\u0161li kousky masa ve velmi vodov\u00e9 om\u00e1\u010dce (v tom \u0161patn\u00e9m slova smyslu). \n\n\n\nJe to proto, \u017ee kuku\u0159i\u010dn\u00fd \u0161krob dok\u00e1\u017ee udr\u017eet svou kr\u00e1snou konzistenci nanejv\u00fd\u0161 asi hodinu. Druh\u00fd den u\u017e tedy va\u0161e sladkokysel\u00e9 vep\u0159ov\u00e9 nemus\u00ed b\u00fdt tak dobr\u00e9. Proto doporu\u010duji p\u0159ipravovat sladkokysel\u00e9 vep\u0159ov\u00e9 t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm\n\n\n\nPokud se v\u00e1m tento recept l\u00edbil, doporu\u010duji moje sladkokysel\u00e9 ku\u0159e\n\n\n\nSuroviny na sladkokysel\u00e9 vep\u0159ov\u00e9\n\n\n\nV\u00edno Shaoxing: klasika \u010d\u00ednsk\u00e9 kuchyn\u011b, kter\u00e1 dod\u00e1v\u00e1 j\u00eddl\u016fm velmi typickou chu\u0165. V\u0161e se o n\u011bm dozv\u00edte tady\n\n\n\nR\u00fd\u017eov\u00fd ocet: I ten je v asijsk\u00e9 kuchyni nepostradateln\u00fd. P\u0159e\u010dt\u011bte si m\u016fj podrobn\u00fd \u010dl\u00e1nek na toto t\u00e9ma.\n\n\n\n\n\n\tSladkokysel\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\tWokFriteuse asiatique\t\n\t\n\t\tMARIN\u00c1DA200 g vep\u0159ov\u00e9 panenky0.5 l\u017ei\u010dky  b\u00edl\u00e9ho pep\u0159e 1 l\u017ei\u010dka soli1 l\u017e\u00edce  v\u00edna Shaoxing  1 l\u017ei\u010dka cukru4  kousky rozm\u00e1\u010dknut\u00e9ho z\u00e1zvoruSMA\u017dEN\u00cd1 d\u00e1vka m\u00e9 univerz\u00e1ln\u00ed obalovac\u00ed sm\u011bsiOM\u00c1\u010cKA4 l\u017e\u00edce  ke\u010dupu4 l\u017e\u00edce  cukru2 l\u017ei\u010dky  r\u00fd\u017eov\u00e9ho octa 1 \u0161petka  soli120 ml vody0.5 l\u017e\u00edce  kuku\u0159i\u010dn\u00e9ho \u0161krobu\t\n\t\n\t\tNechte vep\u0159ov\u00e9 maso 10 min marinovat, mezit\u00edm p\u0159ipravte obalovac\u00ed sm\u011bs a sm\u00edchejte suroviny na om\u00e1\u010dkuKousky vep\u0159ov\u00e9ho masa obalte v obalovac\u00ed sm\u011bsi a vlo\u017ete do oleje rozeh\u0159\u00e1t\u00e9ho p\u0159ibli\u017en\u011b na 160 stup\u0148\u016f (kdy\u017e do n\u011bj pono\u0159\u00edte va\u0159e\u010dku, tvo\u0159\u00ed se kolem n\u00ed drobn\u00e9 bublinky). Sma\u017ete jen lehce dozlatova.Jakmile osma\u017e\u00edte v\u0161echny kousky, osma\u017ete je podruh\u00e9 dozlatova. Dejte stranou.Ve woku na st\u0159edn\u011b siln\u00e9m ohni restujte jarn\u00ed cibulku a z\u00e1zvor 1 min na tro\u0161e oleje. Pot\u00e9 p\u0159ilijte dob\u0159e prom\u00edchanou om\u00e1\u010dku a m\u00edchejte, dokud p\u011bkn\u011b nezhoustne.P\u0159idejte vep\u0159ov\u00e9 maso a zlehka prom\u00edchejte, aby se kousky obalily om\u00e1\u010dkou","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196691","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=196691"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196691\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1858"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}