{"id":197431,"title":"Zongzi, \u010d\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 bal\u00ed\u010dky","modified":"2026-10-31T17:20:01+01:00","plain":"Lahodn\u00fd recept na zongzi, se kter\u00fdm oslav\u00edte \u010d\u00ednsk\u00fd sv\u00e1tek dra\u010d\u00edch lod\u00ed tradi\u010dn\u00edm zp\u016fsobem\n\n\n\nCo jsou zongzi?\n\n\n\nZongzi (\u54b8\u8089\u7cbd) jsou v podstat\u011b pln\u011bn\u00e9 bal\u00ed\u010dky z lepkav\u00e9 r\u00fd\u017ee zabalen\u00e9 do bambusov\u00fdch list\u016f. Existuje jich ohromn\u00e9 mno\u017estv\u00ed variant: n\u011bkter\u00e9 jsou sladk\u00e9, jin\u00e9 slan\u00e9 a k balen\u00ed se pou\u017e\u00edvaj\u00ed r\u016fzn\u00e9 druhy list\u016f. \n\n\n\nMo\u017enost\u00ed n\u00e1pln\u00ed je t\u00e9m\u011b\u0159 nekone\u010dn\u011b mnoho, od mo\u0159sk\u00fdch plod\u016f p\u0159es marinovan\u00e9 maso a\u017e po lu\u0161t\u011bniny.\n\n\n\nJ\u00e1 jsem se nejprve sezn\u00e1mil se slanou kantonskou verz\u00ed s fazolemi mungo, su\u0161en\u00fdmi mo\u0159sk\u00fdmi plody a marinovan\u00fdm vep\u0159ov\u00fdm b\u016f\u010dkem. B\u011bhem va\u0159en\u00ed se tuk z b\u016f\u010dku rozpou\u0161t\u00ed a vsakuje do r\u00fd\u017ee, \u010d\u00edm\u017e vznik\u00e1 opravdu lahodn\u00e1 sm\u011bs pln\u00e1 chuti. Tento pokrm se \u010dasto p\u0159ipravuje na sv\u00e1tek dra\u010d\u00edch lod\u00ed, ale skv\u011ble chutn\u00e1 p\u0159i jak\u00e9koli p\u0159\u00edle\u017eitosti (i kdy\u017e jeho p\u0159\u00edprava zabere trochu v\u00edce \u010dasu).\n\n\n\nVa\u0159en\u00ed trv\u00e1 dlouho, ale v\u00fdsledek za to opravdu stoj\u00ed!\n\n\n\nZongzi a \u010d\u00ednsk\u00fd sv\u00e1tek dra\u010d\u00edch lod\u00ed\n\n\n\n\u010c\u00ed\u0148an\u00e9 jed\u00ed zongzi b\u011bhem sv\u00e1tku dra\u010d\u00edch lod\u00ed na po\u010dest \u010cch\u00fc J\u00fcana, slavn\u00e9ho \u010d\u00ednsk\u00e9ho b\u00e1sn\u00edka, kter\u00fd \u017eil p\u0159ed 2300 lety ve st\u00e1t\u011b \u010cchu. \n\n\n\nPodle legendy byl \u010cch\u00fc J\u00fcan \u00fa\u0159edn\u00edkem v\u00e1\u017een\u00fdm pro sv\u00e9 moudr\u00e9 rady, kter\u00e9ho kr\u00e1l poslal do vyhnanstv\u00ed kv\u016fli z\u00e1visti a pomluv\u00e1m n\u011bkter\u00fdch dvo\u0159an\u016f.\n\n\n\nVe vyhnanstv\u00ed v odlehl\u00e9 oblasti \u010cch\u00fc J\u00fcan bezmocn\u011b p\u0159ihl\u00ed\u017eel p\u00e1du sv\u00e9 zem\u011b a ze zoufalstv\u00ed, \u017ee j\u00ed ji\u017e nem\u016f\u017ee slou\u017eit, se vrhl do \u0159eky Mi-luo. Vesni\u010dan\u00e9 h\u00e1zeli do \u0159eky lepkavou r\u00fd\u017ei, aby ochr\u00e1nili jeho t\u011blo p\u0159ed rybami.\n\n\n\nDal\u0161\u00ed \u010d\u00e1st legendy vypr\u00e1v\u00ed, \u017ee se \u010cch\u00fc J\u00fcan zjevil ve snu ryb\u00e1\u0159i a prozradil mu, \u017ee r\u00fd\u017ei m\u00edsto ryb po\u017e\u00edr\u00e1 drak \u017eij\u00edc\u00ed v \u0159ece. Poradil mu p\u0159idat k zongzi pely\u0148kov\u00e9 listy a prov\u00e1zky p\u011bti barev, aby draka zahnaly a ochr\u00e1nily jeho t\u011blo. Od t\u00e9 doby \u010c\u00ed\u0148an\u00e9 ka\u017ed\u00fd 5. den 5. lun\u00e1rn\u00edho m\u011bs\u00edce slav\u00ed sv\u00e1tek dra\u010d\u00edch lod\u00ed t\u00edm, \u017ee jed\u00ed zongzi a \u00fa\u010dastn\u00ed se z\u00e1vod\u016f dra\u010d\u00edch lod\u00ed.\n\n\n\nZongzi se staly symbolem pocty \u010cch\u00fc J\u00fcanovi a jeho hodnot\u00e1m vlastenectv\u00ed, nezi\u0161tnosti a \u010destnosti. Tento sv\u00e1tek tak\u00e9 udr\u017euje tradici poh\u0159ebn\u00edch ob\u0159ad\u016f a \u00facty k rodi\u010d\u016fm a z\u00e1rove\u0148 odr\u00e1\u017e\u00ed d\u011bdictv\u00ed dra\u010d\u00edho kultu, hluboce zako\u0159en\u011bn\u00e9ho v \u010d\u00ednsk\u00e9 kultu\u0159e.\n\n\n\nHlavn\u00ed suroviny na zongzi\n\n\n\nVep\u0159ov\u00e9 maso: Nejlep\u0161\u00ed je pou\u017e\u00edt p\u011bkn\u011b tu\u010dn\u00fd b\u016f\u010dek. Tuk se toti\u017e p\u0159i va\u0159en\u00ed rozpust\u00ed, vs\u00e1kne se do r\u00fd\u017ee a dod\u00e1 j\u00ed lahodnou chu\u0165\n\n\n\nLepkav\u00e1 r\u00fd\u017ee: Tady pozor, nem\u00e1me na mysli b\u011b\u017enou lepkavou r\u00fd\u017ei pou\u017e\u00edvanou ve vietnamsk\u00e9 kuchyni, \u010d\u00ednsk\u00e9 kuchyni nebo thajsk\u00e9 kuchyni. Je pot\u0159eba sehnat takzvanou kr\u00e1tkozrnnou lepkavou r\u00fd\u017ei. Obsahuje v\u00edce amylopektinu, d\u00edky kter\u00e9mu zongzi l\u00e9pe dr\u017e\u00ed pohromad\u011b. Tento druh lepkav\u00e9 r\u00fd\u017ee se obvykle pou\u017e\u00edv\u00e1 do dezert\u016f. Nen\u00ed to tot\u00e9\u017e co jasm\u00ednov\u00e1 r\u00fd\u017ee na congee\n\n\n\nToto balen\u00ed jsem na\u0161el v asijsk\u00e9m supermarketu:\n\n\n\n\n\n\n\nA n\u00ed\u017ee najdete srovn\u00e1n\u00ed s \u201eb\u011b\u017enou\u201c neboli dlouhozrnnou lepkavou r\u00fd\u017e\u00ed, abyste si rozd\u00edl dok\u00e1zali p\u0159edstavit a tu spr\u00e1vnou r\u00fd\u017ei na\u0161li i v p\u0159\u00edpad\u011b, \u017ee nese\u017eenete balen\u00ed na fotografii v\u00fd\u0161e:\n\n\n\nRozd\u00edl v d\u00e9lce zrn je jasn\u011b patrn\u00fd. Vzhledem kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee t\u00e9m\u011b\u0159 p\u0159ipom\u00edn\u00e1 r\u00fd\u017ei japonica\n\n\n\nBambusov\u00e9 listy: Pokud m\u00e1te \u0161t\u011bst\u00ed a m\u016f\u017eete sehnat \u010derstv\u00e9 (pozor, ne v\u0161echny druhy jsou jedl\u00e9), nev\u00e1hejte! Jinak v asijsk\u00fdch supermarketech snadno najdete su\u0161en\u00e9. Sta\u010d\u00ed je den p\u0159edem namo\u010dit do vody. V krajn\u00edm p\u0159\u00edpad\u011b pou\u017eijte pe\u010dic\u00ed pap\u00edr\n\n\n\nFazole mungo: Pou\u017e\u00edvaj\u00ed se tak\u00e9 do d\u00e1lu a mnoha asijsk\u00fdch dezert\u016f (nap\u0159\u00edklad se sladkou pastou z fazol\u00ed mungo jako z\u00e1kladem)\n\n\n\nN\u00e1lev z \u010derven\u00e9ho fermentovan\u00e9ho tofu (\u5357\u4e73): Tyto mal\u00e9 kosti\u010dky s velmi v\u00fdraznou chut\u00ed skv\u011ble poslou\u017e\u00ed k dochucen\u00ed r\u00fd\u017ee i dal\u0161\u00edch pokrm\u016f. Tady pot\u0159ebujeme pouze n\u00e1lev. Pro p\u0159edstavu takto vypad\u00e1 balen\u00ed:\n\n\n\n\n\n\n\nSu\u0161en\u00e9 krevety: Snadno je se\u017eenete v asijsk\u00e9m supermarketu\n\n\n\nV\u00edno Shaoxing: Klasick\u00e9 r\u00fd\u017eov\u00e9 v\u00edno \u010d\u00ednsk\u00e9 kuchyn\u011b, kter\u00e9 m\u016f\u017eete nahradit such\u00fdm sherry\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Jde o b\u011b\u017enou slanou s\u00f3jovou om\u00e1\u010dku, kterou se\u017eenete v\u0161ude\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed 5 v\u016fn\u00ed: Dnes ho snadno se\u017eenete i v b\u011b\u017en\u00e9m supermarketu, ale v p\u0159\u00edpad\u011b pot\u0159eby m\u00e1m i vlastn\u00ed recept na mlet\u00e9 \u010d\u00ednsk\u00e9 ko\u0159en\u00ed 5 v\u016fn\u00ed\n\n\n\nSezamov\u00fd olej: V tomto receptu ho m\u016f\u017eete nahradit ara\u0161\u00eddov\u00fdm olejem\n\n\n\n\n\n\tPrav\u00e9 \u010d\u00ednsk\u00e9 zongzi\n\t\t\n\t\t\t\n\t\n\t\tFicelle de boulanger pour attacher les zongzi\t\n\t\n\t\t24 list\u016f bambusu (\u010derstv\u00fdch nebo su\u0161en\u00fdch, p\u0159\u00edpadn\u011b pe\u010dic\u00ed pap\u00edr)R\u00fd\u017ee200 g lepkav\u00e9 r\u00fd\u017ee (kr\u00e1tkozrnn\u00e9)0.5 l\u017e\u00edce soli20 g sezamov\u00e9ho olejeFazole100 g fazol\u00ed mungo1 l\u017ei\u010dka soliMaso80 g vep\u0159ov\u00e9ho b\u016f\u010dku (prorostl\u00e9ho, nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)1.5 l\u017ei\u010dky cukru1 l\u017ei\u010dka mlet\u00e9 sm\u011bsi p\u011bti ko\u0159en\u00ed1 l\u017ei\u010dka v\u00edna Shaoxing2 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1.5 l\u017e\u00edce n\u00e1levu z \u010derven\u00e9ho fermentovan\u00e9ho tofuHouby12 g hub shiitake (su\u0161en\u00fdch)0.25 l\u017ei\u010dky cukru1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka sezamov\u00e9ho oleje10 g su\u0161en\u00fdch krevetNa dochucen\u00ed p\u0159i pod\u00e1v\u00e1n\u00ed1 l\u017e\u00edce \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky\t\n\t\n\t\tDen p\u0159edemLepkavou r\u00fd\u017ei a fazole mungo d\u016fkladn\u011b propl\u00e1chn\u011bte a pot\u00e9 je namo\u010dte (ka\u017ed\u00e9 zvl\u00e1\u0161\u0165) na 5-8 hodin nebo p\u0159es noc.Houby a krevety propl\u00e1chn\u011bte a namo\u010dte p\u0159es noc do studen\u00e9 vody. Houby zati\u017ete, aby byly cel\u00e9 pono\u0159en\u00e9 (plavou na hladin\u011b)Vep\u0159ov\u00fd b\u016f\u010dek nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a nalo\u017ete do marin\u00e1dy z cukru, sm\u011bsi p\u011bti ko\u0159en\u00ed, v\u00edna Shaoxing, sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky a n\u00e1levu z \u010derven\u00e9ho fermentovan\u00e9ho tofu. Nechte marinovat p\u0159es noc v lednici.Pokud pou\u017e\u00edv\u00e1te su\u0161en\u00e9 bambusov\u00e9 listy, namo\u010dte je p\u0159es noc do studen\u00e9 vody. Stejn\u011b jako u hub dbejte na to, aby byly cel\u00e9 pono\u0159en\u00e9V den p\u0159\u00edpravyR\u00fd\u017ei a fazole mungo nechte p\u016fl hodiny okap\u00e1vat.R\u00fd\u017ei prom\u00edchejte se sol\u00ed a olejem a fazole mungo se sol\u00ed.Houby nechte okapatOdstra\u0148te t\u0159en\u011b, houby nakr\u00e1jejte a nechte 10 minut marinovat se sol\u00ed, cukrem, sv\u011btlou s\u00f3jovou om\u00e1\u010dkou a sezamov\u00fdm olejem.Krevety nechte okapat a nasekejte najemnoBambusov\u00e9 listy ot\u0159ete, abyste odstranili p\u0159ebyte\u010dnou vodu, a pot\u00e9 od\u0159\u00edzn\u011bte \u0161pi\u010dat\u00e9 konce.Balen\u00ed zongziPolo\u017ete dva bambusov\u00e9 listy p\u0159es sebe hladkou stranou nahoru tak, aby se p\u0159ekr\u00fdvaly asi o 2,5 cm.Z list\u016f vytvarujte kornout.Dovnit\u0159 kornoutu vlo\u017ete mezi oba listy je\u0161t\u011b jeden list hladkou stranou nahoru.Postupn\u011b napl\u0148te 1 l\u017e\u00edc\u00ed lepkav\u00e9 r\u00fd\u017ee, 0.5 l\u017e\u00edce fazol\u00ed mungo, 2-3 pl\u00e1tky vep\u0159ov\u00e9ho masa, \u0161petkou hub, \u0161petkou mo\u0159sk\u00fdch plod\u016f, 0.5 l\u017e\u00edce fazol\u00ed mungo a 1 l\u017e\u00edc\u00ed lepkav\u00e9 r\u00fd\u017ee. Ka\u017edou vrstvu jemn\u011b p\u0159itla\u010dte.Listy p\u0159ehn\u011bte a pevn\u011b st\u00e1hn\u011bte, aby vznikl kompaktn\u00ed bal\u00ed\u010dek.Sva\u017ete prov\u00e1zkem. Brzy nato\u010d\u00edm video, ve kter\u00e9m uk\u00e1\u017eu, jak listy skl\u00e1dat, ale zat\u00edm snadno najdete n\u00e1vody na YouTubeP\u0159ive\u010fte vodu k varu, vlo\u017ete zongzi a pot\u00e9 st\u00e1hn\u011bte plamen na minimum. P\u0159iklopte a va\u0159te 4-5 hodin.Zongzi vyjm\u011bte a nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b. R\u00fd\u017ee po chv\u00edli zpevn\u00ed a bude dr\u017eet tvar. Druh\u00fd den budou zongzi je\u0161t\u011b lep\u0161\u00ed.Zongzi oh\u0159ejte 5-10 minut v p\u00e1\u0159e, nebo je navlh\u010dete a dejte na minutu do mikrovlnn\u00e9 trouby.Osobn\u011b si je r\u00e1d pokapu sv\u011btlou s\u00f3jovou om\u00e1\u010dkou a \u010dern\u00fdm r\u00fd\u017eov\u00fdm octem\t\n\t\n\t\t\nPozor, tady nemluv\u00edme o b\u011b\u017en\u00e9 lepkav\u00e9 r\u00fd\u017ei pou\u017e\u00edvan\u00e9 ve vietnamsk\u00e9, \u010d\u00ednsk\u00e9 nebo thajsk\u00e9 kuchyni. Pot\u0159ebujete takzvanou kr\u00e1tkozrnnou lepkavou r\u00fd\u017ei. Obsahuje v\u00edce amylopektinu, d\u00edky kter\u00e9mu zongzi l\u00e9pe dr\u017e\u00ed pohromad\u011b. Tento druh lepkav\u00e9 r\u00fd\u017ee se obvykle pou\u017e\u00edv\u00e1 na dezerty\n\n\n\n\n\t\n\t\n\t\tPlat principalChinoise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nVych\u00e1zel jsem z receptu od \u201eChinese Cooking Demystified\u201c, p\u0159i\u010dem\u017e jsem upravil pom\u011bry surovin v marin\u00e1d\u011b, aby m\u011bla trochu v\u00fdrazn\u011bj\u0161\u00ed chu\u0165","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197431","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=197431"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197431\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16548"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}