{"id":196987,"title":"Bao zai fan, r\u00fd\u017ee v hlin\u011bn\u00e9m hrnci","modified":"2026-10-31T17:10:10+01:00","plain":"Tradi\u010dn\u00ed recept na Boo Zai Faan, r\u00fd\u017ei va\u0159enou v hlin\u011bn\u00e9m hrnci\n\n\n\nV Kantonu je Bo Zai Faan zimn\u00edm pokrmem \u010d\u00edslo jedna, kter\u00fd v chladn\u00fdch dnech zah\u0159eje a pot\u011b\u0161\u00ed chu\u0165ov\u00e9 poh\u00e1rky. Miska hork\u00e9, vo\u0148av\u00e9 r\u00fd\u017ee, tradi\u010dn\u011b p\u0159ipravovan\u00e9 v hlin\u011bn\u00e9m hrnci, je neodmyslitelnou sou\u010d\u00e1st\u00ed kantonsk\u00e9 kuchyn\u011b a chutn\u00e1 zkr\u00e1tka v\u0161em.\u00a0\n\n\n\nCo je Bou Zai Faan? \n\n\n\nBo Zai Faan neboli Bao Zai Faan (\u9505\u996d) pat\u0159\u00ed k tomu nejchutn\u011bj\u0161\u00edmu a nejp\u016fsobiv\u011bj\u0161\u00edmu, co \u010d\u00ednsk\u00e1 kuchyn\u011b nab\u00edz\u00ed. P\u0159ece jen nem\u00e1me ka\u017ed\u00fd den p\u0159\u00edle\u017eitost va\u0159it v hlin\u011bn\u00e9m hrnci. \n\n\n\nKdy\u017e u\u017e ho vyt\u00e1hneme ze sk\u0159\u00edn\u011b, m\u00e1me k tomu dobr\u00fd d\u016fvod, a Bou Zai Faan takov\u00fdm d\u016fvodem rozhodn\u011b je. P\u016fvodn\u011b se tento lahodn\u00fd r\u00fd\u017eov\u00fd pokrm, uprost\u0159ed m\u011bkk\u00fd a na okraj\u00edch t\u00e9m\u011b\u0159 p\u0159ip\u00e1len\u00fd (a d\u00edky tomu k\u0159upav\u00fd!), pod\u00e1val v ulic\u00edch Hongkongu a Kantonu.\u00a0\n\n\n\nTradi\u010dn\u011b se va\u0159\u00ed v hlin\u011bn\u00e9m hrnci ( shaguo) a dopl\u0148uje \u0161\u0165avnat\u00fdm masem, obvykle marinovan\u00fdm vep\u0159ov\u00fdm nebo ku\u0159ec\u00edm, \u010d\u00ednsk\u00fdmi klob\u00e1sami, vejci, houbami, jarn\u00ed cibulkou a p\u00f3rkem. \n\n\n\nPokud m\u00e1te chu\u0165 na klasi\u010dt\u011bj\u0161\u00ed \u010d\u00ednsk\u00e9 j\u00eddlo, vyzkou\u0161ejte moje sma\u017een\u00e9 nudle se zeleninou\n\n\n\nVe skute\u010dnosti do n\u011bj m\u016f\u017eete p\u0159idat ledacos. A proto\u017ee dobr\u00fdch chut\u00ed nen\u00ed nikdy dost, v\u0161e se dochucuje oleji a vo\u0148av\u00fdm ko\u0159en\u00edm v \u010d\u00ednsk\u00e9m stylu. \n\n\n\nD\u00edky v\u00ednu Shaoxing, bady\u00e1nu, s\u00f3jov\u00e9 om\u00e1\u010dce a se\u010du\u00e1nsk\u00e9mu pep\u0159i v\u00e1s Bou Zai Faan p\u0159enese p\u0159\u00edmo do sv\u011bta typick\u00e9 \u010d\u00ednsk\u00e9 kuchyn\u011b. V\u0161echny suroviny se va\u0159\u00ed spole\u010dn\u011b a m\u016f\u017eu v\u00e1m \u0159\u00edct, \u017ee v\u00fdsledkem je po\u0159\u00e1dn\u00e1 chu\u0165ov\u00e1 bomba.\u00a0\n\n\n\nPro\u010d ale pr\u00e1v\u011b hlin\u011bn\u00fd hrnec? Ve skute\u010dnosti m\u016f\u017ee stejn\u011b dob\u0159e poslou\u017eit i litinov\u00e9 n\u00e1dob\u00ed. V\u00fdb\u011br n\u00e1doby je z\u00e1sadn\u00ed, proto\u017ee hlin\u011bn\u00e9 n\u00e1dob\u00ed dob\u0159e sn\u00e1\u0161\u00ed a udr\u017euje teplo. Hlin\u011bn\u00fd hrnec se tak\u00e9 skv\u011ble hod\u00ed k vytvo\u0159en\u00ed k\u0159upav\u00e9 r\u00fd\u017eov\u00e9 vrstvy na dn\u011b. Pohoda a teplo, to jsou hlavn\u00ed p\u0159ednosti Bo Zai Faan\u2026 A p\u0159esn\u011b to pot\u0159ebujeme! \n\n\n\nDom\u00e1c\u00ed \u010d\u00ednsk\u00e9 knedl\u00ed\u010dky pln\u011bn\u00e9 vep\u0159ov\u00fdm masem jsou v\u00fdte\u010dn\u00e9\n\n\n\nHlin\u011bn\u00fd hrnec je sice skv\u011bl\u00e1 v\u011bc, ale tento recept bude \u00fapravou postupu, kter\u00fd vyvinuli bloge\u0159i z \u201eChinese cooking demystified\u201c, abychom stejn\u00e9ho v\u00fdsledku dos\u00e1hli v litinov\u00e9m hrnci kombinac\u00ed pe\u010den\u00ed v troub\u011b a va\u0159en\u00ed na spor\u00e1ku.\n\n\n\nHlavn\u00ed suroviny na Bo Zai Faan\u00a0\n\n\n\n\n\n\n\nJasm\u00ednov\u00e1 r\u00fd\u017ee: pro tento druh pokrmu je tou nejvhodn\u011bj\u0161\u00ed volbou. M\u00e1 dlouh\u00e1, vo\u0148av\u00e1 zrnka a skv\u011ble vst\u0159eb\u00e1v\u00e1 chut\u011b ostatn\u00edch surovin, se kter\u00fdmi se va\u0159\u00ed. Ide\u00e1ln\u00ed je i jej\u00ed konzistence. Je m\u011bkk\u00e1, jen lehce lepiv\u00e1, ale ne p\u0159\u00edli\u0161, a snadno vytvo\u0159\u00ed onu pov\u011bstnou k\u016fr\u010di\u010dku na dn\u011b hrnce. \n\n\n\nVep\u0159ov\u00e9 maso: mnoz\u00ed by sp\u00ed\u0161 pou\u017eili ku\u0159ec\u00ed. Existuj\u00ed dokonce i verze Bo Zai Faan s rybou. V tomto receptu pou\u017eiji mlet\u00e9 vep\u0159ov\u00e9 maso, kter\u00e9 ochut\u00edm. D\u016fle\u017eit\u00e9 je, aby maso bylo k\u0159ehk\u00e9 a \u0161\u0165avnat\u00e9, dodalo pokrmu chu\u0165 a dob\u0159e se propojilo s ostatn\u00edmi chut\u011bmi.\u00a0Ide\u00e1ln\u011b s 30% obsahem tuku\n\n\n\nBady\u00e1n: aromatick\u00e9 \u010d\u00ednsk\u00e9 ko\u0159en\u00ed, kter\u00e9 dod\u00e1v\u00e1 Bo Zai Faan jemnou chu\u0165 l\u00e9ko\u0159ice. P\u0159in\u00e1\u0161\u00ed lehce nasl\u00e1dl\u00fd an\u00fdzov\u00fd t\u00f3n a kr\u00e1sn\u011b provon\u00ed olej. \n\n\n\nSe\u010du\u00e1nsk\u00fd pep\u0159: toto rovn\u011b\u017e typicky \u010d\u00ednsk\u00e9 ko\u0159en\u00ed zn\u00e1me pro jeho lehce citronov\u00fd n\u00e1dech. Je pikantn\u00ed (dokonce zp\u016fsobuje znecitliv\u011bn\u00ed!), dod\u00e1v\u00e1 pokrmu osobitost a chu\u0165ovou hloubku. \n\n\n\nGlutam\u00e1t: zv\u00fdraz\u0148uje chu\u0165 umami v marin\u00e1d\u011b na maso. Glutam\u00e1t je l\u00e1tka zv\u00fdraz\u0148uj\u00edc\u00ed chu\u0165, kter\u00e1 se v asijsk\u00e9 kuchyni b\u011b\u017en\u011b pou\u017e\u00edv\u00e1. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: a\u0165 u\u017e k ochucen\u00ed masa, nebo do om\u00e1\u010dky, sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka se skv\u011ble hod\u00ed k vyv\u00e1\u017een\u00ed chut\u00ed pokrmu, zejm\u00e9na v kombinaci s v\u00ednem Shaoxing a ryb\u00ed om\u00e1\u010dkou, ani\u017e by ho p\u0159\u00edli\u0161 zat\u00ed\u017eila sol\u00ed. \n\n\n\nRyb\u00ed om\u00e1\u010dka: m\u00e1 chu\u0165 slan\u00e9 ryby, ale k Bo Zai Faan se ve skute\u010dnosti v\u00fdborn\u011b hod\u00ed. Dod\u00e1v\u00e1 mu v\u00fdraznou chu\u0165ovou hloubku a bohatost. \n\n\n\nV\u00edno Shaoxing: zat\u00edmco sv\u011btl\u00e1 s\u00f3jov\u00e1 a ryb\u00ed om\u00e1\u010dka dod\u00e1vaj\u00ed Bo Zai Faan slanost, v\u00edno Shaoxing p\u0159in\u00e1\u0161\u00ed jemnou kyselost. Toto r\u00fd\u017eov\u00e9 v\u00edno se \u010dasto pou\u017e\u00edv\u00e1 k odva\u0159en\u00ed p\u0159\u00edpe\u010dk\u016f nebo marinov\u00e1n\u00ed masa a dod\u00e1v\u00e1 tu typickou chu\u0165 \u201e\u010d\u00ednsk\u00e9 kuchyn\u011b\u201c, kterou m\u00e1me tak r\u00e1di.\u00a0\n\n\n\n\n\n\tAutentick\u00fd Bou Zai Faan - r\u00fd\u017ee v hlin\u011bn\u00e9m hrnci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa maso300 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (nejl\u00e9pe s 30% obsahem tuku)1 p\u00f3rek (n\u011bkolik kole\u010dek odlo\u017ete na ochucen\u00fd olej)Na ochucen\u00fd olej6 l\u017eic ara\u0161\u00eddov\u00e9ho oleje6 kole\u010dek p\u00f3rku (odlo\u017een\u00fdch stranou)4 hv\u011bzdi\u010dky bady\u00e1nu1 l\u017e\u00edce fenyklov\u00fdch sem\u00ednek1 l\u017ei\u010dka kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159e1 l\u017ei\u010dka kuli\u010dek b\u00edl\u00e9ho pep\u0159e2 strou\u017eky \u010desneku (oloupan\u00e9 a lehce rozm\u00e1\u010dknut\u00e9)Na ochucenou vodu6 l\u017eic vody (vrouc\u00ed)2 pl\u00e1tky z\u00e1zvoru1 l\u017ei\u010dka se\u010du\u00e1nsk\u00e9ho pep\u0159eNa ochucen\u00ed masa1 l\u017ei\u010dka soli0.5 l\u017ei\u010dky glutam\u00e1tu sodn\u00e9ho1 l\u017ei\u010dka cukru0.5 l\u017ei\u010dky ku\u0159ec\u00edho buj\u00f3nu v pr\u00e1\u0161ku0.5 l\u017e\u00edce v\u00edna Shaoxing1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyNa r\u00fd\u017ei210 g jasm\u00ednov\u00e9 r\u00fd\u017ee230 g vrouc\u00ed vody1 l\u017ei\u010dka rostlinn\u00e9ho oleje1 l\u017ei\u010dka ara\u0161\u00eddov\u00e9ho oleje (nebo jin\u00e9ho rostlinn\u00e9ho oleje)1 vejce1 jarn\u00ed cibulka (nakr\u00e1jen\u00e1 najemno)Na dochucovac\u00ed om\u00e1\u010dku0.5 l\u017ei\u010dky cukru\u0160petka glutam\u00e1tu sodn\u00e9ho4 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce vody\t\n\t\n\t\tOchucen\u00fd olejNa m\u00edrn\u00e9m ohni rozeh\u0159ejte ara\u0161\u00eddov\u00fd olej.P\u0159idejte kole\u010dka p\u00f3rku, \u010desnek a bady\u00e1n. Nechte p\u0159ibli\u017en\u011b dv\u011b minuty jemn\u011b sma\u017eit.Pot\u00e9 p\u0159idejte fenyklov\u00e1 sem\u00ednka, se\u010du\u00e1nsk\u00fd pep\u0159 a b\u00edl\u00fd pep\u0159 a sma\u017ete dal\u0161\u00ed dv\u011b minuty.Nechte 10 minut odst\u00e1tOlej p\u0159ece\u010fte, abyste odstranili ko\u0159en\u00ed, a nechte \u00fapln\u011b vychladnout.Ochucen\u00e1 vodaV hmo\u017ed\u00ed\u0159i nebo misce rozdr\u0165te z\u00e1zvor a p\u0159idejte se\u010du\u00e1nsk\u00fd pep\u0159.Zalijte horkou vodou a nechte alespo\u0148 10 minut louhovat. P\u0159ece\u010fte a nechte \u00fapln\u011b vychladnout.Vep\u0159ov\u00e9 masoP\u00f3rek nakr\u00e1jejte najemnoDo velk\u00e9 m\u00edsy s vep\u0159ov\u00fdm masem p\u0159idejte v\u0161echny p\u0159\u00edsady na ochucen\u00ed masaM\u00edchejte h\u016flkami nebo rukama st\u00e1le jedn\u00edm sm\u011brem.Po l\u017e\u00edc\u00edch zapracov\u00e1vejte ochucenou vodu a m\u00edchejte, dokud maso neza\u010dne zanech\u00e1vat stopy na st\u011bn\u00e1ch m\u00edsy.S m\u00edch\u00e1n\u00edm nesp\u011bchejte, sm\u011bs d\u016fkladn\u011b propracujteP\u0159idejte nakr\u00e1jen\u00fd p\u00f3rek a ochucen\u00fd olej. V\u0161e dob\u0159e prom\u00edchejte.Nechte odpo\u010dinout v ledniciR\u00fd\u017eeR\u00fd\u017ei alespo\u0148 3 x propl\u00e1chn\u011bte, abyste odstranili p\u0159ebyte\u010dn\u00fd \u0161krob. Odlo\u017ete ji do m\u00edsyP\u0159ive\u010fte vodu k varu a zalijte j\u00ed r\u00fd\u017eiP\u0159ikryjte a nechte 30 minut nam\u00e1\u010detMezit\u00edm p\u0159ipravte dochucovac\u00ed om\u00e1\u010dku sm\u00edch\u00e1n\u00edm v\u0161ech p\u0159\u00edsad a odlo\u017ete ji stranou.Po 30 minut\u00e1ch nam\u00e1\u010den\u00ed rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohni hlin\u011bn\u00fd hrnec (nebo litinov\u00fd hrnec s poklic\u00ed vhodn\u00fd do trouby), jeho\u017e dno rovnom\u011brn\u011b pot\u0159ete l\u017e\u00edc\u00ed ara\u0161\u00eddov\u00e9ho olejeJakmile je hrnec rozeh\u0159\u00e1t\u00fd, p\u0159idejte r\u00fd\u017ei i s vodou z nam\u00e1\u010den\u00ed a uhla\u010fte povrch. Z\u00e1rove\u0148 p\u0159edeh\u0159ejte troubu na 230\u00b0CP\u0159ikryjte a va\u0159te na st\u0159edn\u00edm ohni 8 a\u017e 10 minut, dokud z hrnce neza\u010dne unikat siln\u00fd proud p\u00e1ry.Kdy\u017e se voda t\u00e9m\u011b\u0159 \u00fapln\u011b odpa\u0159\u00ed, nalijte pod\u00e9l st\u011bn hrnce l\u017e\u00edci oleje.P\u0159ikryjte a va\u0159te je\u0161t\u011b 1 minVlo\u017ete hrnec na 20 minut do trouby p\u0159edeh\u0159\u00e1t\u00e9 na 230\u00b0C.Vyjm\u011bte hrnec z trouby a p\u0159idejte marinovan\u00e9 vep\u0159ov\u00e9 maso. Uprost\u0159ed nechte m\u00edsto na vejce.Vra\u0165te hrnec do trouby a dop\u00e9kejte 7 minutPo dope\u010den\u00ed vyjm\u011bte hrnec z trouby, p\u0159idejte dochucovac\u00ed om\u00e1\u010dku a naposledy zah\u0159ejte na spor\u00e1ku na st\u0159edn\u011b siln\u00e9m ohni p\u0159ibli\u017en\u011b 30 sekund z ka\u017ed\u00e9 strany, aby r\u00fd\u017ee na dn\u011b rovnom\u011brn\u011b zezl\u00e1tla.Vypn\u011bte oh\u0159ev, doprost\u0159ed rozklepn\u011bte vejce, p\u0159ikryjte a nechte 5 minut st\u00e1t na je\u0161t\u011b hork\u00e9 plot\u00fdnce, aby se vejce uva\u0159iloPosypte jarn\u00ed cibulkou a ihned pod\u00e1vejte.\t\n\t\n\t\tNahra\u010fte rostlinn\u00fd olej kachn\u00edm s\u00e1dlem, uvid\u00edte, \u017ee je to bo\u017esk\u00e9\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196987","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=196987"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196987\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/19647"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}