{"id":197454,"title":"Biang biang nudle","modified":"2026-10-31T17:20:19+01:00","plain":"Nudle biang biang poch\u00e1zej\u00ed z provincie \u0160en-si ve st\u0159edn\u00ed \u010c\u00edn\u011b a prosluly svou \u00factyhodnou velikost\u00ed. Jsou \u0161irok\u00e9 a dlouh\u00e9 jako opasky, proto se jim p\u0159ezd\u00edv\u00e1 \u201eopaskov\u00e9 nudle\u201c. \n\n\n\nZe stejn\u00e9ho kraje poch\u00e1zej\u00ed i lahodn\u00e9 nudle liang pi\n\n\n\nNudle biang biang jsou p\u00fdchou provincie \u0160en-si, kter\u00e1 je zn\u00e1m\u00e1 tak\u00e9 slavnou terakotovou arm\u00e1dou a jako kol\u00e9bka prvn\u00edho \u010d\u00ednsk\u00e9ho c\u00edsa\u0159e. \n\n\n\nNudle biang biang s \u0159\u00edmsk\u00fdm km\u00ednem z podniku Xi’ans Famous Foods\n\n\n\nJ\u00e1 jsem tohle lahodn\u00e9 j\u00eddlo objevil v newyorsk\u00e9m Queensu, v podniku Xi’an Famous Foods. Jejich verze s \u0159\u00edmsk\u00fdm km\u00ednem je zkr\u00e1tka BO\u017dSK\u00c1. Do Francie se tyto nudle za\u010d\u00ednaj\u00ed pomalu dost\u00e1vat, nap\u0159\u00edklad v pa\u0159\u00ed\u017esk\u00e9 Taverne de Zhao nab\u00edzej\u00ed \u010d\u00e1ste\u010dn\u011b autentickou verzi, kter\u00e1 v\u016fbec nen\u00ed \u0161patn\u00e1.\n\n\n\nNudlov\u00fd pokrm, jeho\u017e n\u00e1zev slou\u017e\u00ed k trest\u00e1n\u00ed \u017e\u00e1k\u016f\n\n\n\nZaj\u00edmavost\u00ed je, \u017ee znak \u201ebiang\u201c, kter\u00fdm se tyto nudle ozna\u010duj\u00ed, je proslul\u00fd jako jeden z nejslo\u017eit\u011bj\u0161\u00edch znak\u016f \u010d\u00edn\u0161tiny. A\u010dkoli existuje verze s a\u017e 68 tahy, b\u011b\u017en\u011b se uzn\u00e1v\u00e1 varianta s 58 tahy. \n\n\n\nJe natolik slo\u017eit\u00fd, \u017ee se na n\u011bkter\u00fdch \u0161kol\u00e1ch druh\u00e9ho stupn\u011b v provincii S\u2019-\u010dchuan dokonce pou\u017e\u00edv\u00e1 jako trest. \u017d\u00e1ci, kte\u0159\u00ed p\u0159ijdou pozd\u011b, ho n\u011bkdy mus\u00ed n\u011bkolikr\u00e1t napsat.\n\n\n\nZm\u00edn\u011bn\u00fd znak\n\n\n\nSlovo \u201ebiang\u201c v\u0161ak ve standardn\u00ed mandar\u00edn\u0161tin\u011b nem\u00e1 jasn\u011b dan\u00fd v\u00fdznam. N\u00e1zev nudl\u00ed se p\u0159ipisuje zvukomalebn\u00e9mu napodoben\u00ed zvuku, kter\u00fd vznik\u00e1, kdy\u017e se p\u0159i p\u0159\u00edprav\u011b nudlov\u00fdm t\u011bstem r\u00e1zn\u011b bouch\u00e1 o pracovn\u00ed plochu.\n\n\n\nHlavn\u00ed suroviny na nudle biang biang\n\n\n\n\n\n\n\nChilli vlo\u010dky: Dod\u00e1vaj\u00ed pokrmu pikantnost a \u0159\u00edz. V z\u00e1livce s chilli olejem vytv\u00e1\u0159ej\u00ed osobit\u00fd charakter a p\u00e1livost, kter\u00e1 povzbud\u00ed chu\u0165ov\u00e9 poh\u00e1rky a dod\u00e1 chuti hloubku a komplexnost. M\u016f\u017eete pou\u017e\u00edt korejsk\u00e9 gochugaru.\n\n\n\nSe\u010du\u00e1nsk\u00fd pep\u0159: Tento jedine\u010dn\u00fd pep\u0159 dod\u00e1v\u00e1 aromatick\u00fd, lehce citronov\u00fd t\u00f3n a vyvol\u00e1v\u00e1 m\u00edrn\u00e9 znecitliv\u011bn\u00ed jazyka. To je ono proslul\u00e9 mala. Tato vlastnost vytv\u00e1\u0159\u00ed zaj\u00edmav\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek a vyva\u017euje intenzitu chilli vlo\u010dek.\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet: Dod\u00e1v\u00e1 jemnou kyselost a hloubku chuti. Na rozd\u00edl od ost\u0159ej\u0161\u00edch oct\u016f m\u00e1 \u010dern\u00fd r\u00fd\u017eov\u00fd ocet nasl\u00e1dl\u00fd podt\u00f3n, kter\u00fd dopl\u0148uje ostatn\u00ed pikantn\u00ed a slan\u00e9 suroviny a z\u00e1rove\u0148 pokrmu prop\u016fj\u010duje sytou barvu.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Tvo\u0159\u00ed slan\u00fd z\u00e1klad z\u00e1livky s chilli olejem. Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka m\u00e1 jemn\u011bj\u0161\u00ed a slan\u011bj\u0161\u00ed chu\u0165 ne\u017e tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, tak\u017ee zv\u00fdrazn\u00ed chut\u011b ostatn\u00edch surovin, ani\u017e by je p\u0159ehlu\u0161ila.\n\n\n\nP\u0161eni\u010dn\u00e1 mouka: Je d\u016fle\u017eit\u00e9, aby se obsah b\u00edlkovin v mouce co nejv\u00edce bl\u00ed\u017eil 11 %. Pozn\u00e1te to snadno, sta\u010d\u00ed se pod\u00edvat na v\u00fd\u017eivov\u00e9 \u00fadaje na zadn\u00ed stran\u011b obalu. Obecn\u011b se na to dob\u0159e hod\u00ed italsk\u00e9 mouky na pizzu.\n\n\n\n\n\n\tAutentick\u00e9 nudle biang biang\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g mouky na pizzu (nebo mouky s obsahem b\u00edlkovin co nejbl\u00ed\u017ee 11%)0.5 l\u017ei\u010dky soli100 ml vody3 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00edSuroviny na dochucen\u00ed s chilli olejem:7 cm p\u00f3rku (nakr\u00e1jen\u00e9ho na velmi tenk\u00e9 pl\u00e1tky)2 velk\u00e9 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 najemno)4 l\u017ei\u010dky chilli vlo\u010dek0.5 l\u017ei\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e (mlet\u00e9ho)4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa0.25 l\u017ei\u010dky soli5 l\u017eic rostlinn\u00e9ho oleje s neutr\u00e1ln\u00ed chut\u00edNa ozdobu1 pak choi (nakr\u00e1jen\u00e9 na \u010dtvrtiny, voliteln\u00e9)Jarn\u00ed cibulky nakr\u00e1jen\u00e9 najemno na ozdobu\t\n\t\n\t\tV m\u00edse sm\u00edchejte s\u016fl a mouku. Pot\u00e9 pomalu p\u0159il\u00e9vejte vodu a pr\u016fb\u011b\u017en\u011b m\u00edchejte rukama. Vodu lijte na such\u00e1 m\u00edsta.T\u011bsto hn\u011b\u0165te p\u011bt minut.Jedna strana t\u011bsta bude pravd\u011bpodobn\u011b hrub\u0161\u00ed a nerovn\u00e1. Tuto stranu st\u00e1hn\u011bte k sob\u011b a prsty spojte. T\u011bsto trochu posouvejte po pracovn\u00ed plo\u0161e, aby se spoj t\u0159en\u00edm uhladil. Posu\u0148te ho takto asi dvan\u00e1ctkr\u00e1t. Zkuste st\u0159\u00eddat r\u016fzn\u00e9 sm\u011bry.T\u011bsto vlo\u017ete do m\u00edsy a ze v\u0161ech stran pot\u0159ete ~3 l\u017e\u00edcemi oleje. Olejem ne\u0161et\u0159ete. P\u0159ikryjte a nechte odpo\u010d\u00edvat 5 a\u017e 10 hodin.Po odpo\u010dinut\u00ed t\u011bsta p\u0159ive\u010fte v hrnci vodu k varu. Hotov\u00e9 nudle p\u016fjdou rovnou do hrnce.T\u011bsto rozt\u00e1hn\u011bte do ov\u00e1ln\u00e9 placky podobn\u00e9 pizze, p\u0159ibli\u017en\u011b stejn\u011b siln\u00e9 po cel\u00e9 plo\u0161e. Budete pot\u0159ebovat dostate\u010dn\u011b velkou pracovn\u00ed plochu.T\u011bsto nakr\u00e1jejte na pruhy \u0161irok\u00e9 asi 6 cm a p\u0159\u00edpadn\u011b ka\u017ed\u00fd pruh rozkrojte nap\u016fl.Podle pot\u0159eby pruh t\u011bsta lehce zplo\u0161t\u011bte v\u00e1le\u010dkem. H\u016flkou vtla\u010dte doprost\u0159ed nudle r\u00fdhu.Dr\u017ete nudli v dlani a lehce ji p\u0159idr\u017eujte palcem. Asi desetkr\u00e1t s n\u00ed ude\u0159te o pracovn\u00ed plochu, aby se prot\u00e1hla. Dejte pozor, abyste palcem netla\u010dili p\u0159\u00edli\u0161 siln\u011b, jinak by se nudle mohla p\u0159etrhnout.Uprost\u0159ed nudle protla\u010dte otvor v r\u00fdze vytvo\u0159en\u00e9 h\u016flkou a nudli rozt\u00e1hn\u011bte, aby byla je\u0161t\u011b del\u0161\u00ed. Na jednom konci ji p\u0159etrhn\u011bte.Nudli va\u0159te asi 1 minutu, dokud nevyplave na hladinu. Zat\u00edmco se va\u0159\u00ed, p\u0159ipravujte dal\u0161\u00ed nudleDochucen\u00ed s chilli olejemPak choi blan\u0161\u00edrujte spolu s nudlemi 45 sekund.Nudle vlo\u017ete do misky, p\u0159idejte zeleninu a such\u00e9 p\u0159\u00edsady na dochucen\u00ed.Nudle p\u0159elijte s\u00f3jovou om\u00e1\u010dkou a octem.Olej zah\u0159ejte p\u0159ibli\u017en\u011b na 215\u00b0C a pak j\u00edm p\u0159elijte nudle, mi\u0159te p\u0159itom na chilli a \u010desnek\t\n\t\n\t\tT\u011bsto za\u010dn\u011bte p\u0159ipravovat r\u00e1no\/v poledne\/pozd\u011b dopoledne, aby bylo ve\u010der rychle hotov\u00e9\n\t\n\t\n\t\tPlat principalChinoiseBiang biang noodles, La taverne de Zhao, Nouilles \u00e0 la main, Nouilles biang biang\t\n\n\n\n\n\nZdroj receptu\n\n\n\nP\u016fvodn\u00ed recept je po technick\u00e9 str\u00e1nce pom\u011brn\u011b slo\u017eit\u00fd a \u010dasov\u011b n\u00e1ro\u010dn\u00fd, a\u017e je jeho p\u0159\u00edprava opravdu nepraktick\u00e1. P\u0159i hled\u00e1n\u00ed podklad\u016f jsem ale narazil na skv\u011bl\u00fd \u010dl\u00e1nek od Chinese Cooking Demystified, ze kter\u00e9ho jsem p\u0159i psan\u00ed tohoto \u010dl\u00e1nku vych\u00e1zel. Jejich postup v z\u00e1sad\u011b umo\u017e\u0148uje nechat t\u011bsto dlouho odpo\u010d\u00edvat nam\u00edsto opakovan\u00e9ho st\u0159\u00edd\u00e1n\u00ed odpo\u010dinku a hn\u011bten\u00ed. Z receptu, kter\u00fd vy\u017eaduje pr\u016fb\u011b\u017enou pr\u00e1ci, se tak st\u00e1v\u00e1 recept, u kter\u00e9ho sp\u00ed\u0161e \u010dek\u00e1te.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197454","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=197454"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197454\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/11324"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}