{"id":196898,"title":"Ku\u0159ec\u00ed pa\u0159\u00e1tky po \u010d\u00ednsku s om\u00e1\u010dkou z \u010dern\u00fdch fazol\u00ed","modified":"2026-10-31T17:08:20+01:00","plain":"Ku\u0159ec\u00ed pa\u0159\u00e1tky: ikonick\u00fd pokrm dim sum\n\n\n\nStejn\u011b jako Ha Kao a vep\u0159ov\u00e1 \u017eeb\u00edrka na p\u00e1\u0159e pat\u0159\u00ed ku\u0159ec\u00ed pa\u0159\u00e1tky k ikonick\u00fdm pokrm\u016fm, kter\u00e9 najdete v ka\u017ed\u00e9 po\u0159\u00e1dn\u00e9 kantonsk\u00e9 restauraci s nab\u00eddkou dim sum. \n\n\n\nN\u011bkomu se to m\u016f\u017ee zd\u00e1t nezvykl\u00e9, a podle ohlas\u016f ve facebookov\u00e9 skupin\u011b je v\u00e1s takov\u00fdch hodn\u011b, ale pro mnoho milovn\u00edk\u016f \u010d\u00ednsk\u00e9 kuchyn\u011b v\u010detn\u011b m\u011b je to vyhl\u00e1\u0161en\u00e1 pochoutka.\n\n\n\nV \u010c\u00edn\u011b je tento pokrm zn\u00e1m\u00fd jako Chi Zhi Feng Zhao (\u8c49\u6c41\u51e4\u722a), co\u017e doslova znamen\u00e1 \u201ef\u00e9nixovy dr\u00e1py v om\u00e1\u010dce z fermentovan\u00fdch \u010dern\u00fdch s\u00f3jov\u00fdch bob\u016f\u201c (pon\u011bkud poetick\u00e9 ozna\u010den\u00ed ku\u0159ec\u00edch pa\u0159\u00e1tk\u016f). \n\n\n\n\n\n\n\nNa pa\u0159\u00e1tc\u00edch v\u00e1s okouzl\u00ed v\u00fdrazn\u00e1 chu\u0165 umami, bohatost chut\u00ed a p\u0159\u00edjemn\u011b rosolovit\u00e1 konzistence. \n\n\n\nN\u011bkte\u0159\u00ed si je nav\u00edc r\u00e1di vychutn\u00e1vaj\u00ed p\u0159i spole\u010dn\u00fdch posezen\u00edch s rodinou \u010di p\u0159\u00e1teli a pova\u017euj\u00ed je za pokrm p\u0159in\u00e1\u0161ej\u00edc\u00ed \u0161t\u011bst\u00ed a symbol prosperity.\n\n\n\nDu\u0161en\u00e9 ku\u0159ec\u00ed pa\u0159\u00e1tky\n\n\n\nJsem p\u0159esv\u011bd\u010den\u00fd, \u017ee n\u011bkte\u0159\u00ed z v\u00e1s u\u017e poznali tuto typickou barvu, skute\u010dn\u011b jde o dal\u0161\u00ed variantu \u010d\u00ednsk\u00e9ho du\u0161en\u00ed neboli \u201edu\u0161en\u00ed na \u010derveno\u201c, jeho\u017e nejzn\u00e1m\u011bj\u0161\u00edm p\u0159edstavitelem je slavn\u00e9 Hong Shao Rou\n\n\n\nLahodn\u00e9 \u010d\u00ednsk\u00e9 vep\u0159ov\u00e9 na \u010derveno: nasl\u00e1dl\u00e9 a n\u00e1dhern\u011b se rozpl\u00fdvaj\u00edc\u00ed na jazyku\n\n\n\nStejn\u011b jako vep\u0159ov\u00e9 na \u010derveno se i ku\u0159ec\u00ed pa\u0159\u00e1tky dlouho dus\u00ed, dokud om\u00e1\u010dka zcela nezkaramelizuje a maso nen\u00ed tak m\u011bkk\u00e9, \u017ee se rozpl\u00fdv\u00e1 na jazyku.\n\n\n\nKu\u0159ec\u00ed pa\u0159\u00e1tky v asijsk\u00e9 kuchyni\n\n\n\nV mnoha asijsk\u00fdch kuchyn\u00edch jsou ku\u0159ec\u00ed pa\u0159\u00e1tky b\u011b\u017enou a velmi obl\u00edbenou surovinou. \n\n\n\nKu\u0159ec\u00ed pa\u0159\u00e1tky tvo\u0159\u00ed drobn\u00e9 m\u011bkk\u00e9 kosti, chrupavky, \u0161lachy a k\u016f\u017ee. Jsou bohat\u00e9 na v\u00e1pn\u00edk a kolagen, b\u00edlkovinu zn\u00e1mou t\u00edm, \u017ee p\u0159isp\u00edv\u00e1 ke zdrav\u00ed poko\u017eky a vlas\u016f.\n\n\n\nKrom\u011b dne\u0161n\u00edho pokrmu se ku\u0159ec\u00ed pa\u0159\u00e1tky skv\u011ble hod\u00ed k p\u0159\u00edprav\u011b siln\u00e9ho a chutn\u00e9ho v\u00fdvaru nebo masov\u00e9ho rosolu, kter\u00fd se \u010dasto pou\u017e\u00edv\u00e1 do n\u00e1pln\u011b xiao long bao. Je to opravdu v\u0161estrann\u00e1 surovina, kter\u00e1 mnoha pokrm\u016fm dod\u00e1 plnost a chu\u0165.\n\n\n\nJak chutnaj\u00ed ku\u0159ec\u00ed pa\u0159\u00e1tky?\n\n\n\nA\u010dkoli nemaj\u00ed tolik masa jako jin\u00e9 \u010d\u00e1sti ku\u0159ete, p\u0159esto v nich najdete tu jemnou ku\u0159ec\u00ed chu\u0165, kterou m\u00e1me tak r\u00e1di. A pokud jde o konzistenci, p\u0159ipravte se na n\u011bco jedine\u010dn\u00e9ho! D\u00edky velk\u00e9mu mno\u017estv\u00ed kolagenu se po uva\u0159en\u00ed prom\u011bn\u00ed v rosolovitou lah\u016fdku.\n\n\n\nP\u0159edstavte si, jak si vychutn\u00e1v\u00e1te sousto s plnou, hebkou, t\u00e9m\u011b\u0159 luxusn\u00ed konzistenc\u00ed, kterou u \u017e\u00e1dn\u00e9 jin\u00e9 \u010d\u00e1sti ku\u0159ete nenajdete. \n\n\n\nJe to jako mal\u00e9 pohlazen\u00ed pro va\u0161e chu\u0165ov\u00e9 poh\u00e1rky! A to nen\u00ed v\u0161echno: k\u016f\u017ee ku\u0159ec\u00edch pa\u0159\u00e1tk\u016f nas\u00e1v\u00e1 chut\u011b jako houba a ochotn\u011b vst\u0159eb\u00e1v\u00e1 v\u0161echna dochucovadla i ko\u0159en\u00ed. V ka\u017ed\u00e9m soustu v\u00e1s tedy \u010dek\u00e1 exploze chut\u00ed! Milovn\u00edci vep\u0159ov\u00fdch no\u017ei\u010dek v nich poznaj\u00ed stejnou konzistenci\n\n\n\n\n\n\n\nKde koupit ku\u0159ec\u00ed pa\u0159\u00e1tky?\n\n\n\nMra\u017een\u00e9 je najdete ve v\u011bt\u0161in\u011b asijsk\u00fdch supermarket\u016f. \u010cerstv\u00e9 v\u00e1m nejsp\u00ed\u0161 se\u017eene i \u0159ezn\u00edk, pokud si je objedn\u00e1te p\u0159edem. V\u00fdhodou je, \u017ee se u n\u00e1s p\u0159\u00edli\u0161 nejed\u00ed, tak\u017ee jsou velmi levn\u00e9!\n\n\n\nHlavn\u00ed suroviny na \u010d\u00ednsk\u00e9 ku\u0159ec\u00ed pa\u0159\u00e1tky\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1 pokrmu slanou chu\u0165 a umami a z\u00e1rove\u0148 p\u0159isp\u011bje k zabarven\u00ed ku\u0159ec\u00edch pa\u0159\u00e1tk\u016f.\n\n\n\nTmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Je hust\u0161\u00ed a slad\u0161\u00ed ne\u017e sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka a dod\u00e1 ku\u0159ec\u00edm pa\u0159\u00e1tk\u016fm hlub\u0161\u00ed chu\u0165 a tmav\u0161\u00ed barvu.\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: P\u0159in\u00e1\u0161\u00ed plnou chu\u0165 a jemnou sladkost, kter\u00e1 dopl\u0148uje s\u00f3jov\u00e9 om\u00e1\u010dky.\n\n\n\nV\u00edno Shaoxing: Toto \u010d\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed dod\u00e1 pokrmu jemn\u011b vyt\u0159\u00edben\u00e9 aroma a lehkou sladkost.\n\n\n\nBady\u00e1n: Dod\u00e1v\u00e1 lehce nasl\u00e1dlou an\u00fdzovou chu\u0165 a obohacuje chu\u0165ovou paletu pokrmu.\n\n\n\nBobkov\u00fd list: P\u0159in\u00e1\u0161\u00ed jemn\u00e9 zemit\u00e9 aroma, kter\u00e9 dopl\u0148uje ostatn\u00ed ko\u0159en\u00ed.\n\n\n\nSu\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky: Pokud m\u00e1te r\u00e1di p\u00e1liv\u00e9, tyto papri\u010dky dodaj\u00ed pokrmu trochu ostrosti.\n\n\n\nFermentovan\u00e9 \u010dern\u00e9 s\u00f3jov\u00e9 boby: Tyto boby dod\u00e1vaj\u00ed dal\u0161\u00ed vrstvu umami a lehkou ho\u0159kost, kter\u00e9 skv\u011ble dopl\u0148uj\u00ed sladk\u00e9 a slan\u00e9 t\u00f3ny om\u00e1\u010dky.\n\n\n\nVo\u0148av\u00e9 p\u0159\u00edsady pou\u017eit\u00e9 v receptu\n\n\n\nTipy, aby se \u010d\u00ednsk\u00e9 ku\u0159ec\u00ed pa\u0159\u00e1tky s \u010dern\u00fdmi s\u00f3jov\u00fdmi boby povedly\n\n\n\nM\u016f\u017eete si je vychutnat tepl\u00e9 i p\u0159i pokojov\u00e9 teplot\u011b. Zbytky uchov\u00e1vejte v lednici nejv\u00fd\u0161e 3 dny nebo je zamrazte. P\u0159ed pod\u00e1v\u00e1n\u00edm je nechte doj\u00edt na pokojovou teplotu nebo je oh\u0159ejte v p\u00e1\u0159e.\n\n\n\nPod\u00e1vejte s po\u0159\u00e1dnou miskou r\u00fd\u017ee nebo jako p\u0159edkrm\n\n\n\nA\u0165 u\u017e pa\u0159\u00e1tky sma\u017e\u00edte v horkovzdu\u0161n\u00e9 frit\u00e9ze, nebo v oleji, hlavn\u00edm \u00fa\u010delem sma\u017een\u00ed je maso zjemnit a dodat pa\u0159\u00e1tk\u016fm tradi\u010dn\u00ed svra\u0161t\u011bl\u00fd vzhled. Tento krok p\u0159edb\u011b\u017en\u00e9 tepeln\u00e9 \u00fapravy m\u016f\u017eete vynechat a jednodu\u0161e prodlou\u017eit dobu du\u0161en\u00ed.\n\n\n\nPro\u010d 500 g pa\u0159\u00e1tk\u016f?\n\n\n\nJe to jednoduch\u00e9, v asijsk\u00fdch potravin\u00e1ch po cel\u00e9m sv\u011bt\u011b se prod\u00e1vaj\u00ed mra\u017een\u00e9 v balen\u00edch po 500 g\n\n\n\n\n\n\tAutentick\u00e9 \u010d\u00ednsk\u00e9 ku\u0159ec\u00ed pa\u0159\u00e1tky \u8c49\u6c41\u51e4\u722a\n\t\t\n\t\t\t\n\t\n\t\tWokair fryer\t\n\t\n\t\t500 g ku\u0159ec\u00edch pa\u0159\u00e1tk\u016fOlej neutr\u00e1ln\u00ed chuti (pro volitelnou p\u0159\u00edpravu v horkovzdu\u0161n\u00e9 frit\u00e9ze)Om\u00e1\u010dka2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce v\u00edna Shaoxing2 l\u017e\u00edce cukru500 ml vodyAromatick\u00e9 p\u0159\u00edsady5 strou\u017ek\u016f \u010desneku (rozm\u00e1\u010dknut\u00fdch)4 pl\u00e1tky z\u00e1zvoru1 hv\u011bzdi\u010dka bady\u00e1nu2 listy bobkov\u00e9ho listu2 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky (voliteln\u00e9)1 l\u017e\u00edce fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed (voliteln\u00e9)\t\n\t\n\t\tOdst\u0159ihn\u011bte dr\u00e1pky z ku\u0159ec\u00edch pa\u0159\u00e1tk\u016fD\u016fkladn\u011b je omyjte. Vlo\u017ete je do hrnce a zalijte vodou.P\u0159ive\u010fte k varu a pot\u00e9 va\u0159te na m\u00edrn\u00e9m ohni 5 minut. Nechte dob\u0159e okapat.P\u0159\u00edprava v horkovzdu\u0161n\u00e9 frit\u00e9ze (voliteln\u00e9)Okapan\u00e9 pa\u0159\u00e1tky pot\u0159ete tenkou vrstvou oleje. Vlo\u017ete je do horkovzdu\u0161n\u00e9 frit\u00e9zy p\u0159edeh\u0159\u00e1t\u00e9 na 200\u00b0C.Sma\u017ete p\u0159ibli\u017en\u011b 10 minut, dokud se na k\u016f\u017ei neza\u010dnou tvo\u0159it puch\u00fd\u0159ky (b\u011bhem p\u0159\u00edpravy n\u011bkolikr\u00e1t vysu\u0148te ko\u0161, pa\u0159\u00e1tky oto\u010dte a prot\u0159epejte).Sma\u017een\u00ed v oleji (voliteln\u00e9)Rozeh\u0159ejte olej na 170 stup\u0148\u016f a sma\u017ete pa\u0159\u00e1tky, dokud nez\u00edskaj\u00ed kr\u00e1snou tmav\u011b zlatavou barvu. M\u016f\u017ee to trvat a\u017e deset minut. Nam\u00e1\u010den\u00edOsma\u017een\u00e9 pa\u0159\u00e1tky p\u0159endejte do velk\u00e9 m\u00edsy se studenou vodou. Nechte je namo\u010den\u00e9 v lednici p\u0159ibli\u017en\u011b 2 hodiny. Pot\u00e9 je nechte dob\u0159e okapat.Du\u0161en\u00edDo woku\/hrnce nalijte trochu oleje na dno. P\u0159idejte aromatick\u00e9 p\u0159\u00edsady. Op\u00e9kejte na m\u00edrn\u00e9m ohni, dokud \u010desnek lehce nezezl\u00e1tne a nerozvon\u00ed se (nespalte ho).Vlo\u017ete ku\u0159ec\u00ed pa\u0159\u00e1tky a p\u0159ilijte p\u0159edem sm\u00edchanou om\u00e1\u010dku.P\u0159ive\u010fte k varu a p\u0159iklopte pokli\u010dkou. Duste na m\u00edrn\u00e9m ohni 30 minut, dokud k\u016f\u017ee \u00fapln\u011b nezm\u011bkne (pokud jste pa\u0159\u00e1tky nesma\u017eili, prodlu\u017ete dobu na 40 minut)Nakonec zvy\u0161te teplotu na vysok\u00fd stupe\u0148. Va\u0159te bez pokli\u010dky, aby om\u00e1\u010dka zhoustla a p\u011bkn\u011b zkaramelizovala\t\n\t\n\t\tPod\u00e1v\u00e1n\u00ed a skladov\u00e1n\u00ed\nPa\u0159\u00e1tky m\u016f\u017eete pod\u00e1vat tepl\u00e9 nebo p\u0159i pokojov\u00e9 teplot\u011b. Zbytky uchov\u00e1vejte v lednici nejv\u00fd\u0161e 3 dny nebo je zamrazte.P\u0159ed pod\u00e1v\u00e1n\u00edm je nechte oh\u0159\u00e1t na pokojovou teplotu nebo je oh\u0159ejte v p\u00e1\u0159e.\n\u010cern\u00e9 fazole (douchi)\nFermentovan\u00e9 \u010dern\u00e9 fazole (\u8c46\u8c49) se tradi\u010dn\u011b p\u0159id\u00e1vaj\u00ed do ku\u0159ec\u00edch pa\u0159\u00e1tk\u016f dim sum pro svou lahodnou chu\u0165 umami. Pokud je v\u0161ak nem\u016f\u017eete sehnat, klidn\u011b je vynechte. Chu\u0165 to p\u0159\u00edli\u0161 neovlivn\u00ed.\nSma\u017een\u00ed\nA\u0165 u\u017e sma\u017e\u00edte v horkovzdu\u0161n\u00e9 frit\u00e9ze, nebo v oleji, hlavn\u00edm \u00fa\u010delem sma\u017een\u00ed je zajistit v\u011bt\u0161\u00ed k\u0159ehkost masa a dodat pa\u0159\u00e1tk\u016fm tradi\u010dn\u00ed svra\u0161t\u011bl\u00fd vzhled. Tento krok p\u0159edb\u011b\u017en\u00e9 tepeln\u00e9 \u00fapravy m\u016f\u017eete vynechat a jednodu\u0161e prodlou\u017eit dobu du\u0161en\u00ed.\n\t\n\t\n\t\tChinoisedim sum, pattes de poulet\t\n\n\n\n\n\nHlavn\u00ed pou\u017eit\u00e9 kulin\u00e1\u0159sk\u00e9 zdroje: chinese cooking demystified, chinasichuanfood, red house spice, reddit","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196898","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=196898"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196898\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8786"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}