{"id":197081,"title":"V\u00fdvar na hotpot v jemn\u00e9 i pikantn\u00ed verzi","modified":"2026-10-31T17:11:45+01:00","plain":"Podrobn\u00fd pr\u016fvodce p\u0159\u00edpravou dom\u00e1c\u00edho v\u00fdvaru na \u010d\u00ednsk\u00e9 fondue. Najdete tu dv\u011b varianty: klasick\u00fd pikantn\u00ed v\u00fdvar po se\u010du\u00e1nsku a jemn\u00fd v\u00fdvar na ku\u0159ec\u00edm z\u00e1klad\u011b.\n\n\n\nPokud jste u\u017e m\u011bli tu \u010dest ochutnat \u010d\u00ednsk\u00e9 fondue, ur\u010dit\u011b mi d\u00e1te za pravdu, \u017ee je to nesm\u00edrn\u011b z\u00e1bavn\u00e9 j\u00eddlo, do jeho\u017e p\u0159\u00edpravy se zapoj\u00ed v\u0161ichni u stolu. \n\n\n\nP\u0159esto\u017ee jsem u\u017e zve\u0159ejnil kompletn\u00edho pr\u016fvodce \u010d\u00ednsk\u00fdm fondue, mysl\u00edm si, \u017ee v\u00fdvar, z\u00e1klad chutn\u00e9ho fondue, si zaslou\u017e\u00ed samostatn\u00fd \u010dl\u00e1nek.\n\n\n\n\n\n\n\nV tomto \u010dl\u00e1nku p\u0159edstav\u00edm dva nejb\u011b\u017en\u011bj\u0161\u00ed druhy v\u00fdvaru na \u010d\u00ednsk\u00e9 fondue: pikantn\u00ed se\u010du\u00e1nsk\u00fd v\u00fdvar a jemn\u00fd v\u00fdvar na ku\u0159ec\u00edm z\u00e1klad\u011b. Vyberte si ten, kter\u00fd v\u00e1m v\u00edc vyhovuje, nebo pou\u017eijte wok s p\u0159ep\u00e1\u017ekou ve tvaru jin a jang a pod\u00e1vejte oba.\n\n\n\nJak p\u0159ipravit pikantn\u00ed se\u010du\u00e1nsk\u00fd v\u00fdvar\n\n\n\n\n\n\n\nKdy\u017e p\u0159ipravuji fondue, nejrad\u011bji vol\u00edm pikantn\u00ed v\u00fdvar. Pokud m\u011b sledujete u\u017e n\u011bjakou dobu, rychle pochop\u00edte pro\u010d. V z\u00e1sad\u011b se skl\u00e1d\u00e1 z dom\u00e1c\u00edho, chu\u0165ov\u011b velmi v\u00fdrazn\u00e9ho koncentrovan\u00e9ho z\u00e1kladu a vody (nebo ku\u0159ec\u00edho v\u00fdvaru).\n\n\n\nPikantn\u00ed v\u00fdvar na hot pot\n\n\n\nNejobl\u00edben\u011bj\u0161\u00ed druh, zn\u00e1m\u00fd jako Hong You Guo Di\/\u7ea2\u6cb9\u9505\u5e95 (co\u017e znamen\u00e1 pikantn\u00ed v\u00fdvar s \u010derven\u00fdm olejem), poch\u00e1z\u00ed ze Se\u010du\u00e1nu a \u010cchung-\u010dchingu (m\u011bsta pod p\u0159\u00edmou spr\u00e1vou \u00fast\u0159edn\u00ed vl\u00e1dy, kter\u00e9 d\u0159\u00edve pat\u0159ilo k provincii Se\u010du\u00e1n). \n\n\n\nTento druh v\u00fdvaru m\u00e1 vysok\u00fd obsah tuku (obvykle hov\u011bz\u00edho loje, ale lze pou\u017e\u00edt i olej na va\u0159en\u00ed), v\u00fdrazn\u00e9, komplexn\u00ed aroma a osobitou chu\u0165 Mala\/\u9ebb\u8fa3 (znecitlivuj\u00edc\u00ed a p\u00e1livou), kter\u00e1 je typick\u00fdm znakem se\u010du\u00e1nsk\u00e9 kuchyn\u011b. Tuk a ko\u0159en\u00ed, u\u017e za\u010d\u00edn\u00e1te ch\u00e1pat, pro\u010d m\u00e1m tento v\u00fdvar tak r\u00e1d?\n\n\n\n\n\n\n\n R\u00e1d p\u0159ipravuji v\u00fdvar od z\u00e1kladu doma ze dvou d\u016fvod\u016f: \n\n\n\na) V\u00edm, co ve v\u00fdvaru je (\u017e\u00e1dn\u00e9 konzervanty, p\u0159\u00eddatn\u00e9 l\u00e1tky ani zv\u00fdraz\u0148ova\u010de chuti \n\n\n\n b) Chutn\u00e1 mnooohem l\u00e9pe, p\u0159esn\u011b podle va\u0161ich (m\u00fdch) p\u0159edstav!\n\n\n\nJak u\u017e asi tu\u0161\u00edte, hlavn\u00edm c\u00edlem receptu je p\u0159ipravit z\u00e1klad, kter\u00fd pak zmraz\u00edte a pou\u017eijete na \u010d\u00ednsk\u00e9 fondue n\u011bkdy p\u0159\u00ed\u0161t\u011b. A\u017e tedy p\u0159ijde \u010das na samotn\u00e9 fondue, s v\u00fdvarem u\u017e moc pr\u00e1ce m\u00edt nebudete\n\n\n\nJak namo\u010dit su\u0161en\u00e9 houby?\n\n\n\nDo nep\u00e1liv\u00e9ho v\u00fdvaru se pou\u017e\u00edvaj\u00ed p\u0159edem namo\u010den\u00e9 su\u0161en\u00e9 houby. Pokud nev\u00edte, jak na to, m\u00e1me pro v\u00e1s podrobn\u00fd n\u00e1vod na nam\u00e1\u010den\u00ed su\u0161en\u00fdch hub\n\n\n\n\u010cern\u00e9 houby b\u011bhem nam\u00e1\u010den\u00ed\n\n\n\nSuroviny na koncentrovan\u00fd z\u00e1klad pikantn\u00edho v\u00fdvaru\n\n\n\nNa p\u0159\u00edpravu pikantn\u00edho pol\u00e9vkov\u00e9ho z\u00e1kladu budete pot\u0159ebovat:\n\n\n\n\nHov\u011bz\u00ed l\u016fj: Tato kl\u00ed\u010dov\u00e1 surovina m\u00e1 dv\u011b funkce: dod\u00e1v\u00e1 v\u00fdvaru plnost a v\u016fni; p\u0159i pokojov\u00e9 teplot\u011b tuhne, a tak spoj\u00ed v\u0161echny ostatn\u00ed suroviny do jednoho bloku, kter\u00fd se snadno a prakticky skladuje.\n\n\n\nSu\u0161en\u00e9 chilli a se\u010du\u00e1nsk\u00fd pep\u0159 (neboli bobule). Spole\u010dn\u011b vytv\u00e1\u0159ej\u00ed chu\u0165 Mala.\n\n\n\nDal\u0161\u00ed ko\u0159en\u00ed, nap\u0159\u00edklad bady\u00e1n, sko\u0159ice, bobkov\u00fd list, tsao-ko (\u010d\u00ednsk\u00fd \u010dern\u00fd kardamom), jujuba (\u010d\u00ednsk\u00e1 \u010derven\u00e1 datle) atd.\n\n\n\nAromatick\u00e9 suroviny, jako jsou jarn\u00ed cibulky, cibule, koriandr (neboli koriandr), \u010desnek a z\u00e1zvor. V\u011b\u0159te mi! Bez nich nebude v\u00fdvar zdaleka tak lahodn\u00fd.\n\n\n\nSe\u010du\u00e1nsk\u00e1 chilli pasta a fermentovan\u00e9 \u010dern\u00e9 s\u00f3jov\u00e9 boby. Tyto dv\u011b fermentovan\u00e9 suroviny najdete v mnoha klasick\u00fdch se\u010du\u00e1nsk\u00fdch j\u00eddlech, \n\n\n\nV\u00edno Shaoxing a cukr pro vyv\u00e1\u017een\u00ed chuti.\n\n\n\n\nVegansk\u00e1 alternativa\n\n\n\nPikantn\u00ed se\u010du\u00e1nsk\u00fd v\u00fdvar na fondue m\u00e1 i veganskou alternativu. Sta\u010d\u00ed hov\u011bz\u00ed l\u016fj nahradit olejem na va\u0159en\u00ed s neutr\u00e1ln\u00ed chut\u00ed, nap\u0159\u00edklad slune\u010dnicov\u00fdm\n\n\n\nJak vybrat su\u0161en\u00e9 chilli papri\u010dky?\n\n\n\nMezi obl\u00edben\u00e9 odr\u016fdy su\u0161en\u00fdch chilli papri\u010dek v Se\u010du\u00e1nu pat\u0159\u00ed Facing Heaven (\u671d\u5929\u6912), Er Jing Tiao (\u4e8c\u8346\u6761) a lucerni\u010dkov\u00e9 chilli (\u706f\u7b3c\u6912). Prvn\u00ed odr\u016fda je velmi p\u00e1liv\u00e1, zat\u00edmco dal\u0161\u00ed dv\u011b jsou jemn\u011bj\u0161\u00ed, ale aromati\u010dt\u011bj\u0161\u00ed.\n\n\n\nto je ale po\u0159\u00e1dn\u00e1 hromada chilli papri\u010dek\n\n\n\nPokud je se\u017eenete, zkombinujte dv\u011b odr\u016fdy, ale up\u0159\u00edmn\u011b \u0159e\u010deno, v asijsk\u00fdch potravin\u00e1ch v\u011bt\u0161inou najdete jen b\u011b\u017en\u00e9 p\u00e1liv\u00e9 chilli z fotografie v\u00fd\u0161e. Pokuud je p\u0159ece jen se\u017eenete, vyb\u00edrejte podle jejich p\u00e1livosti a podle toho, kolik j\u00ed snesete. (vy padavky)\n\n\n\n\n\n\tDom\u00e1c\u00ed v\u00fdvar na \u010d\u00ednsk\u00e9 fondue\n\t\t\n\t\t\t\n\t\n\t\tcasserole ying yang\t\n\t\n\t\tNa pikantn\u00ed v\u00fdvar (Vysta\u010d\u00ed na 4 kostky koncentr\u00e1tu)2 l\u017e\u00edce  v\u00edna Shaoxing4 mal\u00e9 kousky sko\u0159ice2 hv\u011bzdi\u010dky bady\u00e1nu4 bobkov\u00e9 listy50 g su\u0161en\u00fdch chilli papri\u010dek3 l\u017e\u00edce  \u010derven\u00e9ho se\u010du\u00e1nsk\u00e9ho pep\u0159e (zelen\u00e9ho nebo sm\u011bsi obou)110 g oleje350 g hov\u011bz\u00edho loje1 Tsao-ko (neboli Cao Guo\/\u010d\u00ednsk\u00fd \u010dern\u00fd kardamom(voliteln\u00e9))1 hrst  koriandru1 l\u017ei\u010dka  nasekan\u00e9ho z\u00e1zvoru1 palice \u010desneku nakr\u00e1jen\u00e9ho najemno2 l vody nebo v\u00fdvaru1 l\u017e\u00edce fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed, propl\u00e1chnut\u00fdch a nahrubo nasekan\u00fdch1 cibule nakr\u00e1jen\u00e1 na pl\u00e1tky5 stonk\u016f jarn\u00ed cibulky nakr\u00e1jen\u00fdch na \u0161pal\u00ed\u010dky120 g se\u010du\u00e1nsk\u00e9 chilli pasty1 l\u017e\u00edce  cukruNa jemn\u00fd v\u00fdvar ( Vysta\u010d\u00ed na jedno fondue )1 cel\u00e9 ku\u0159e (nebo 4 ku\u0159ec\u00ed horn\u00ed stehna\/6 ku\u0159ec\u00edch stehen)3 stonky jarn\u00ed cibulky nakr\u00e1jen\u00e9 na \u0161pal\u00ed\u010dky1 \u0161petka soli podle chuti5 su\u0161en\u00fdch hub shiitake p\u0159edem namo\u010den\u00fdch ve vod\u011b5 pl\u00e1tk\u016f z\u00e1zvoruSu\u0161en\u00e9 \u010d\u00ednsk\u00e9 datle (neboli jujuba (voliteln\u00e9))Plody goji (voliteln\u00e9)1 \u0161petka mlet\u00e9ho b\u00edl\u00e9ho pep\u0159e\t\n\t\n\t\tNa pikantn\u00ed v\u00fdvarOdlo\u017ete si 8 su\u0161en\u00fdch chilli papri\u010dek na pozd\u011bji a zbytek namo\u010dte asi na 30 minut do hork\u00e9 vody (pokud chcete zm\u00edrnit p\u00e1livost papri\u010dek, p\u0159ed namo\u010den\u00edm je roz\u0159\u00edzn\u011bte a odstra\u0148te sem\u00ednka). Mezit\u00edm omyjte, nakr\u00e1jejte nebo odm\u011b\u0159te ostatn\u00ed suroviny.Zm\u011bkl\u00e9 papri\u010dky sce\u010fte. Vlo\u017ete je do stoln\u00edho mix\u00e9ru. Mixujte, dokud se papri\u010dky nerozsekaj\u00ed na mal\u00e9 kousky a nevznikne hrub\u00e1 pasta. M\u016f\u017eete je tak\u00e9 nasekat ru\u010dn\u011b no\u017eem (pou\u017eijte kuchy\u0148sk\u00e9 rukavice, abyste p\u0159ede\u0161li p\u00e1len\u00ed poko\u017eky).V mal\u00e9 misce sm\u00edchejte se\u010du\u00e1nsk\u00fd pep\u0159 s v\u00ednem Shaoxing. Dejte stranou.Do woku\/hrnce dejte olej a hov\u011bz\u00ed l\u016fj spolu s bady\u00e1nem, sko\u0159ic\u00ed, bobkov\u00fdmi listy a tsao-ko, pokud ho pou\u017e\u00edv\u00e1te. Zah\u0159\u00edvejte na st\u0159edn\u00edm ohni, dokud bobkov\u00e9 listy neza\u010dnou zl\u00e1tnout.Vypn\u011bte oh\u0159ev. D\u011brovanou nab\u011bra\u010dkou vyjm\u011bte v\u0161echno ko\u0159en\u00ed. Nechte olej asi 1 minutu chladnout. Pot\u00e9 p\u0159idejte cibuli, jarn\u00ed cibulku a koriandr. Znovu zapn\u011bte oh\u0159ev na st\u0159edn\u00ed v\u00fdkon. Sma\u017ete, dokud cibule neza\u010dne na okraj\u00edch zl\u00e1tnout (nesm\u00ed se sp\u00e1lit). Z oleje vyjm\u011bte v\u0161echnu zeleninu a bylinky.Opatrn\u011b p\u0159idejte d\u0159\u00edve p\u0159ipravenou chilli pastu, se\u010du\u00e1nskou chilli pastu, fermentovan\u00e9 \u010dern\u00e9 fazole, najemno nakr\u00e1jen\u00fd \u010desnek a z\u00e1zvor. Nechte zvolna va\u0159it 8 minut a ob\u010das prom\u00edchejte, aby se sm\u011bs nep\u0159ichytila ke dnu.P\u0159idejte cukr a sm\u011bs se\u010du\u00e1nsk\u00e9ho pep\u0159e a v\u00edna Shaoxing. Va\u0159te dal\u0161\u00ed 2 minuty. Vypn\u011bte oh\u0159ev a nechte chv\u00edli vychladnout.Olej i s pevn\u00fdmi slo\u017ekami p\u0159elijte do \u017e\u00e1ruvzdorn\u00e9 n\u00e1doby. P\u0159idejte zb\u00fdvaj\u00edc\u00ed su\u0161en\u00e9 papri\u010dky na ozdobu (budou plavat na povrchu). Nechte zcela vychladnout a pot\u00e9 ulo\u017ete alespo\u0148 na 24 hodin do lednice (chu\u0165 se tak  zv\u00fdrazn\u00ed).Ztuhl\u00fd koncentr\u00e1t nakr\u00e1jejte na \u010dty\u0159i mal\u00e9 kostky. Na jednu kostku koncentr\u00e1tu po\u010d\u00edtejte p\u0159ibli\u017en\u011b 1,5 litru hork\u00e9 vody nebo v\u00fdvaruZb\u00fdvaj\u00edc\u00ed kostky z\u00e1kladu na v\u00fdvar m\u016f\u017eete uchov\u00e1vat 2 t\u00fddny v lednici nebo a\u017e 6 m\u011bs\u00edc\u016f v mraz\u00e1ku.Na jemn\u00fd v\u00fdvarKu\u0159e vlo\u017ete do velk\u00e9ho hrnce. Zalijte dostate\u010dn\u00fdm mno\u017estv\u00edm vody, aby bylo pono\u0159en\u00e9. P\u0159ive\u010fte k prudk\u00e9mu varu. L\u017e\u00edc\u00ed sb\u00edrejte p\u011bnu, kter\u00e1 se tvo\u0159\u00ed na povrchu.P\u0159idejte pl\u00e1tky z\u00e1zvoru a nechte zvolna va\u0159it na m\u00edrn\u00e9m ohni 1 hodinu 30 minut a\u017e 2 hodiny.Vyjm\u011bte ku\u0159e. V\u00fdvar p\u0159elijte do hrnce, kter\u00fd pou\u017e\u00edv\u00e1te na hot pot. Podle pot\u0159eby dolijte horkou vodou.P\u0159idejte jarn\u00ed cibulku, houby shiitake, \u010d\u00ednsk\u00e9 datle a plody goji, pokud je pou\u017e\u00edv\u00e1te. Ochu\u0165te sol\u00ed a b\u00edl\u00fdm pep\u0159em. Znovu p\u0159ive\u010fte k prudk\u00e9mu varu a m\u016f\u017eete za\u010d\u00edt s \u010d\u00ednsk\u00fdm fondue\t\n\t\n\t\tNa tento recept m\u016f\u017eete v z\u00e1sad\u011b pou\u017e\u00edt jak\u00fdkoli dostupn\u00fd druh su\u0161en\u00fdch chilli papri\u010dek. V\u00fdb\u011br z\u00e1le\u017e\u00ed na tom, kolik p\u00e1livosti snesete\nHov\u011bz\u00ed l\u016fj m\u016f\u017eete nahradit olejem na va\u0159en\u00ed. Po\u010d\u00edtejte v\u0161ak s t\u00edm, \u017ee v takov\u00e9m p\u0159\u00edpad\u011b koncentr\u00e1t v\u00fdvaru po vychladnut\u00ed neztuhne.\nNa v\u00fdvar m\u016f\u017eete pou\u017e\u00edt tak\u00e9 vep\u0159ov\u00e9 nebo hov\u011bz\u00ed kosti. Postupujte stejn\u011b.\n\t\n\t\n\t\tSoupes et bouillonsChinoiseBouillon, Pour l'hiver\t\n\n\n\n\n\nTento recept je p\u0159\u00edmo inspirovan\u00fd receptem z Red House Spice.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197081","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=197081"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197081\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3765"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}