{"id":197082,"title":"K\u0159upav\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch","modified":"2026-10-31T17:11:46+01:00","plain":"Lahodn\u00fd recept na k\u0159upav\u00e9 hov\u011bz\u00ed p\u0159elit\u00e9 pomeran\u010dovou om\u00e1\u010dkou, kter\u00fd v\u00e1m na tal\u00ed\u0159 p\u0159inese trochu slunce!\n\n\n\nU\u017e jsme znali proslul\u00e9 ku\u0159e na pomeran\u010d\u00edch, kter\u00e9 si, p\u0159iznejme si to, z\u00edsk\u00e1v\u00e1 p\u0159\u00edznivce mezi milovn\u00edky sladkoslan\u00fdch chut\u00ed. Tak\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch s om\u00e1\u010dkou obohacenou mimo jin\u00e9 s\u00f3jovou om\u00e1\u010dkou a pomeran\u010dovou \u0161\u0165\u00e1vou m\u00e1 v \u010d\u00ednsk\u00e9 kuchyni sv\u00e9 v\u00fdjime\u010dn\u00e9 m\u00edsto. \n\n\n\nObjevte jeho p\u0159\u00edbuzn\u00e9ho, k\u0159upav\u00e9 hov\u011bz\u00ed se sezamem\n\n\n\nCo je k\u0159upav\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch? \n\n\n\nN\u00e1zev mluv\u00ed s\u00e1m za sebe: hov\u011bz\u00ed na pomeran\u010d\u00edch je chutn\u00e9 j\u00eddlo z k\u0159ehk\u00fdch, k\u0159upav\u00fdch hov\u011bz\u00edch nudli\u010dek p\u0159elit\u00fdch pomeran\u010dovou om\u00e1\u010dkou, kter\u00e1 je sladk\u00e1 a z\u00e1rove\u0148 lehce pikantn\u00ed. V tomto receptu o ko\u0159en\u00ed nen\u00ed nouze. \n\n\n\nProslul\u00e9 ku\u0159e na pomeran\u010d\u00edch\n\n\n\nTradi\u010dn\u011b se pod\u00e1v\u00e1 s trochou restovan\u00e9 zeleniny, kter\u00e1 j\u00eddlu dod\u00e1v\u00e1 zcela nov\u00fd rozm\u011br. Hov\u011bz\u00ed na pomeran\u010d\u00edch si pohr\u00e1v\u00e1 s r\u016fzn\u00fdmi strukturami a chut\u011bmi, od k\u0159upav\u00e9ho po k\u0159ehk\u00e9, od sladk\u00e9ho po pikantn\u00ed, a nechyb\u00ed ani sv\u011b\u017eest jarn\u00ed cibulky. Zkr\u00e1tka i p\u0159es svou rozmanitost z\u016fst\u00e1v\u00e1 hov\u011bz\u00ed na pomeran\u010d\u00edch s\u00e1zkou na jistotu. \n\n\n\nOdkud poch\u00e1z\u00ed recept na hov\u011bz\u00ed na pomeran\u010d\u00edch? \n\n\n\nP\u016fvod hov\u011bz\u00edho na pomeran\u010d\u00edch nen\u00ed p\u0159esn\u011b zn\u00e1m\u00fd. \u0158\u00edk\u00e1 se, \u017ee poch\u00e1z\u00ed z provincie Chu-nan, hornat\u00e9 oblasti na jihu \u010c\u00edny, proslul\u00e9 p\u0159edev\u0161\u00edm svou v\u00fdraznou a pikantn\u00ed kuchyn\u00ed. \n\n\n\nHov\u011bz\u00ed na pomeran\u010d\u00edch je toho ostatn\u011b dokonal\u00fdm d\u016fkazem d\u00edky sv\u00e9 lehce p\u00e1liv\u00e9 kombinaci sladk\u00fdch, slan\u00fdch a nakysl\u00fdch chut\u00ed. A nutno \u0159\u00edct, \u017ee pr\u00e1v\u011b proto je neodolateln\u00e9. \n\n\n\nTak\u00e9 hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem poch\u00e1z\u00ed z Chu-nanu\n\n\n\nTolik tedy k tradi\u010dn\u00edmu p\u016fvodu. Ve skute\u010dnosti se j\u00eddlo proslavilo hlavn\u011b v \u010d\u00ednsko-americk\u00e9 a \u010d\u00ednsko-kanadsk\u00e9 kuchyni, kde ho \u010dasto najdete v bufetech s neomezenou konzumac\u00ed. Stejn\u011b jako \u010d\u00ednsk\u00e1 vep\u0159ov\u00e1 \u017eeb\u00edrka, ku\u0159e soo guy nebo \u010d\u00ednsk\u00e9 makarony\n\n\n\nTipy, aby se k\u0159upav\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch povedlo\n\n\n\nSma\u017ete po men\u0161\u00edch d\u00e1vk\u00e1ch, jinak maso nebude po\u0159\u00e1dn\u011b k\u0159upav\u00e9. Nebo je\u0161t\u011b h\u016f\u0159, obal se odloupne a z masa v\u00e1m zbydou podr\u00e1\u017eky\n\n\n\nRozhodn\u011b pou\u017eijte pomeran\u010dovou \u0161\u0165\u00e1vu bez p\u0159idan\u00e9ho cukru, jinak bude v\u00fdsledek p\u0159\u00edli\u0161 sladk\u00fd. Tak budete m\u00edt mno\u017estv\u00ed cukru p\u0159esn\u011b pod kontrolou.\n\n\n\nHlavn\u00ed suroviny na k\u0159upav\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch \n\n\n\n\n\n\n\nHov\u011bz\u00ed maso: pro tento recept pou\u017eijeme n\u00edzk\u00fd ro\u0161t\u011bnec. Obvykle se vol\u00ed hov\u011bz\u00ed pupek nebo ro\u0161t\u011bnec, proto\u017ee po tepeln\u00e9 \u00faprav\u011b z\u016fst\u00e1vaj\u00ed k\u0159eh\u010d\u00ed a \u0161\u0165avnat\u011bj\u0161\u00ed. Maso je\u0161t\u011b v\u00edce zk\u0159ehne d\u00edky metod\u011b s jedlou sodou\n\n\n\nPomeran\u010d: na.pro.sto.ne.po.stra.da.tel.n\u00fd. Od k\u016fry a\u017e po \u0161\u0165\u00e1vu, pr\u00e1v\u011b pomeran\u010d dod\u00e1 om\u00e1\u010dce, a t\u00edm i cel\u00e9mu j\u00eddlu, sv\u011b\u017eest, z\u00e1\u0159ivost a sladkou, lehce nakyslou chu\u0165. \n\n\n\nSv\u011btl\u00e1 a tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Ob\u011b om\u00e1\u010dky se spole\u010dn\u011b vyva\u017euj\u00ed a dod\u00e1vaj\u00ed v\u00fdsledn\u00e9 om\u00e1\u010dce hloubku a p\u0159edev\u0161\u00edm bohatou chu\u0165. \n\n\n\nZ\u00e1zvor: Najdete ho v mnoha receptech, nap\u0159\u00edklad na ku\u0159e na z\u00e1zvoru nebo hov\u011bz\u00ed na z\u00e1zvoru. A nen\u00ed to n\u00e1hoda. P\u0159id\u00e1v\u00e1 dal\u0161\u00ed vrstvu chut\u00ed, kter\u00e1 j\u00eddlu dod\u00e1v\u00e1 n\u00e1dech Orientu a z\u00e1rove\u0148 mu prop\u016fj\u010duje osobitou chu\u0165ovou hloubku. \n\n\n\nSe\u010du\u00e1nsk\u00e1 pasta z fermentovan\u00fdch bob\u016f: pr\u00e1v\u011b ta dod\u00e1v\u00e1 j\u00eddlu v\u00fdraznou chu\u0165! Nezam\u011b\u0148ujte ji s pastou z fermentovan\u00fdch \u010dern\u00fdch s\u00f3jov\u00fdch bob\u016f, kter\u00e9 dod\u00e1vaj\u00ed pikantnost mnoha \u010d\u00ednsk\u00fdm pokrm\u016fm, a\u0165 u\u017e v podob\u011b pasty, nebo om\u00e1\u010dky. Tato pasta, zvan\u00e1 DOU BAN JIANG, se pou\u017e\u00edv\u00e1 v\u00fdhradn\u011b v se\u010du\u00e1nsk\u00e9 kuchyni. V p\u0159\u00edpad\u011b pot\u0159eby ji nahra\u010fte pastou sambal oelek\n\n\n\nOm\u00e1\u010dka hoisin: dod\u00e1v\u00e1 j\u00eddlu sladk\u00e9, nakysl\u00e9 t\u00f3ny bohat\u00e9 na umami. \n\n\n\nV\u00edno Shaoxing: nepostradateln\u00e9 pro autentickou chu\u0165, lze ho nahradit such\u00fdm sherry\n\n\n\nR\u00fd\u017eov\u00fd ocet: dod\u00e1v\u00e1 osobit\u00fd nakysl\u00fd t\u00f3n\n\n\n\n\n\n\tK\u0159upav\u00e9 hov\u011bz\u00ed na pomeran\u010d\u00edch\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t650 gram\u016f hov\u011bz\u00edho masa (n\u00edzk\u00fd ro\u0161t\u011bnec nebo jin\u00fd kus vhodn\u00fd na minutky)7 jarn\u00edch cibulek4 strou\u017eky \u010desneku1 pomeran\u010d1 vejce (pou\u017eijeme pouze b\u00edlek)1 kousek z\u00e1zvoru (1cm)500 ml oleje s neutr\u00e1ln\u00ed chut\u00ed (na sma\u017een\u00ed)1 l\u017ei\u010dka jedl\u00e9 sody80 gram\u016f kuku\u0159i\u010dn\u00e9ho \u0161krobuOm\u00e1\u010dka3 l\u017e\u00edce pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy (neslazen\u00e9)3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce v\u00edna Shaoxing3 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa3 l\u017e\u00edce hn\u011bd\u00e9ho cukru1 l\u017e\u00edce om\u00e1\u010dky hoisin1 l\u017e\u00edce se\u010du\u00e1nsk\u00e9 pasty z fermentovan\u00fdch bob\u016f (Dou Ban Jiang, nahra\u010fte pastou sambal oelek)\t\n\t\n\t\tHov\u011bz\u00ed maso nakr\u00e1jejte po vl\u00e1kn\u011b na pruhy \u0161irok\u00e9 5 a\u017e 7 cm, pot\u00e9 je nap\u0159\u00ed\u010d vl\u00e1kny nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky siln\u00e9 p\u0159ibli\u017en\u011b 6 mm. Obalte v jedl\u00e9 sod\u011b a dejte na p\u016fl hodiny do lednice.Pomoc\u00ed \u0161krabky na citrusovou k\u016fru (nebo podobn\u00e9ho n\u00e1stroje) oloupejte k\u016fru z pomeran\u010de, nakr\u00e1jejte ji na kousky dlouh\u00e9 p\u0159ibli\u017en\u011b 2,5 cm a odlo\u017ete stranou.\u010cesnek nakr\u00e1jejte na pl\u00e1tky, b\u00edl\u00e9 \u010d\u00e1sti jarn\u00edch cibulek nasekejte najemno (zelen\u00e9 \u010d\u00e1sti si nechte na pozd\u011bji) a z\u00e1zvor nasekejte velmi najemno (nebo nastrouhejte), pot\u00e9 v\u0161e odlo\u017ete stranou.V misce sm\u00edchejte suroviny na om\u00e1\u010dkuDo rendl\u00edku nebo st\u0159edn\u011b velk\u00e9 p\u00e1nve na st\u0159edn\u00edm ohni nalijte trochu oleje, pot\u00e9 p\u0159idejte z\u00e1zvor, \u010desnek a jarn\u00ed cibulky. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte do zm\u011bknut\u00edP\u0159ilijte p\u0159ipravenou om\u00e1\u010dku a p\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte ohe\u0148 a nechte m\u00edrn\u011b probubl\u00e1vat 5 min . Pokud to trv\u00e1 p\u0159\u00edli\u0161 dlouho nebo se ob\u00e1v\u00e1te, \u017ee se om\u00e1\u010dka p\u0159\u00edli\u0161 zredukuje, m\u016f\u017eete ohe\u0148 rovnou vypnout.Po uplynut\u00ed 30 minut p\u0159idejte k hov\u011bz\u00edmu b\u00edlek a rukou prom\u00edchejte, pot\u00e9 p\u0159isypte kuku\u0159i\u010dn\u00fd \u0161krob a znovu rukou prom\u00edchejte. Nechte maso odpo\u010d\u00edvat dal\u0161\u00edch 10 minut.Ve woku nebo frit\u00e9ze rozeh\u0159ejte olej na sma\u017een\u00ed na 190 stup\u0148\u016f Celsia. Pracujte ve 3-4 d\u00e1vk\u00e1ch, z masa oklepejte p\u0159ebyte\u010dn\u00fd kuku\u0159i\u010dn\u00fd \u0161krob (dob\u0159e se k tomu hod\u00ed jemn\u00e9 s\u00edtko) a sma\u017ete p\u0159ibli\u017en\u011b 3-4 minuty, dokud nebude k\u0159upav\u00e9 a prope\u010den\u00e9.Usma\u017een\u00e9 maso p\u0159endejte na plech vylo\u017een\u00fd pap\u00edrov\u00fdmi ut\u011brkami a ihned po vyta\u017een\u00ed z oleje osolte.Jakmile je maso usma\u017een\u00e9, olej d\u016fkladn\u011b slijte, trochu ho vra\u0165te do woku a rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohni.Do oleje p\u0159idejte pomeran\u010dovou k\u016fru a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed ji op\u00e9kejte necelou minutu (dokud neza\u010dne hn\u011bdnout, ale je\u0161t\u011b se nep\u0159ipaluje).Pot\u00e9 p\u0159ilijte om\u00e1\u010dku, kter\u00e1 se okam\u017eit\u011b za\u010dne va\u0159it, a nechte ji va\u0159it p\u0159ibli\u017en\u011b 30 sekundVm\u00edchejte hov\u011bz\u00ed maso. Proh\u0159\u00edvejte je\u0161t\u011b n\u011bkolik sekund a pot\u00e9 odstavte z ohn\u011b.Ozdobte najemno nasekan\u00fdmi zelen\u00fdmi \u010d\u00e1stmi jarn\u00edch cibulek\t\n\t\n\t\tSma\u017ete po d\u00e1vk\u00e1ch, jinak maso nebude po\u0159\u00e1dn\u011b k\u0159upav\u00e9. Nebo h\u016f\u0159, obal se odloupne a z masa budou podr\u00e1\u017eky\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197082","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=197082"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197082\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/15859"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}