{"id":197901,"title":"\u010c\u00ednsk\u00e9 jarn\u00ed cibulkov\u00e9 placky cong you bing","modified":"2026-10-31T17:29:07+01:00","plain":"Extra k\u0159upav\u00e9 \u010d\u00ednsk\u00e9 placky s jarn\u00ed cibulkou, bohat\u00e9 a \u0161\u0165avnat\u00e9 d\u00edky n\u00e1plni z vep\u0159ov\u00e9ho s\u00e1dla, dope\u010den\u00e9 v troub\u011b pro dokonalou konzistenci.\n\n\n\nV\u016fn\u011b doraz\u00ed d\u0159\u00edv ne\u017e placka: jarn\u00ed cibulka sy\u010d\u00ed v hork\u00e9m s\u00e1dle na rozp\u00e1len\u00e9 \u017eelezn\u00e9 plotn\u011b. Cong you bing zl\u00e1tne a na povrchu se tvo\u0159\u00ed puch\u00fd\u0159ky, p\u0159i prvn\u00edm soustu pak k\u0159upne a odhal\u00ed m\u011bkk\u00fd, pru\u017en\u00fd st\u0159ed. \n\n\n\nU dob\u0159e p\u0159ipraven\u00e9 placky p\u00e1ra odd\u011bl\u00ed jednotliv\u00e9 vrstvy, ani\u017e by se ut\u00e1p\u011bly v tuku, a prsty z\u016fstanou t\u00e9m\u011b\u0159 \u010dist\u00e9. Na tuto pouli\u010dn\u00ed pochoutku sta\u010d\u00ed \u010dty\u0159i v\u011bci: mouka, tuk, teplo a jarn\u00ed cibulka. Zd\u00e1 se a\u017e p\u0159\u00edli\u0161 jednoduch\u00e1 na to, aby byla opravdu dobr\u00e1… dokud neochutn\u00e1te prvn\u00ed sousto.\n\n\n\nDal\u0161\u00ed k\u0159upav\u00e1 specialita ze \u0161anghajsk\u00e9 p\u00e1nve: sheng jian bao\n\n\n\nCo je cong you bing?\n\n\n\nC\u014dng y\u00f3u b\u01d0ng (\u8471\u6cb9\u997c) lze nejp\u0159esn\u011bji p\u0159elo\u017eit jako \u201ebing s olejem z jarn\u00ed cibulky\u201c. Slovo bing je d\u016fle\u017eit\u00e9: v \u010d\u00ednsk\u00e9 kuchyni ozna\u010duje celou rodinu p\u0161eni\u010dn\u00fdch placek, nikoli obdobu siln\u00e9 pala\u010dinky. \n\n\n\nT\u011bsto se hn\u011bte, nen\u00ed tekut\u00e9 a nenab\u00fdv\u00e1 na objemu kva\u0161en\u00edm, ale p\u016fsoben\u00edm p\u00e1ry, kter\u00e1 se rozp\u00edn\u00e1 mezi tenk\u00fdmi vrstvi\u010dkami tuku a odd\u011bluje vrstvy t\u011bsta. St\u0159ed z\u016fst\u00e1v\u00e1 pru\u017en\u00fd, nikdy nen\u00ed houbovit\u00fd jako kynut\u00fd da bing ani tenk\u00fd jako jianbing nebo korejsk\u00fd pajeon z \u0159\u00eddk\u00e9ho t\u011bsta.\n\n\n\nZ\u00e1kladem postupu je tang mian, t\u011bsto zad\u011blan\u00e9 vrouc\u00ed vodou, kter\u00e1 zmazovat\u00ed \u010d\u00e1st \u0161krobu a uvoln\u00ed lepek, tak\u017ee ho lze vyv\u00e1let t\u00e9m\u011b\u0159 do pr\u016fsvitna, ani\u017e by se stahovalo. \n\n\n\nNa t\u011bsto se rozet\u0159e yousu, sm\u011bs hork\u00e9ho s\u00e1dla, mouky, soli a n\u011bkdy i ko\u0159en\u00ed p\u011bti v\u016fn\u00ed, a pot\u00e9 vrstva zelen\u00e9 nat\u011b jarn\u00ed cibulky. V\u0161e se pevn\u011b sroluje do v\u00e1le\u010dku, sto\u010d\u00ed do spir\u00e1ly a jemn\u011b zplo\u0161t\u00ed, aby se vrstvy nerozma\u010dkaly a uvnit\u0159 z\u016fstal uzav\u0159en\u00fd tuk i mal\u00e9 vzduchov\u00e9 kapsy. \n\n\n\nV \u0160anghaji se pou\u017e\u00edv\u00e1 z\u00e1v\u011bre\u010dn\u00e1 \u00faprava xian jian hou hong (\u5148\u714e\u540e\u70d8), p\u0159i n\u00ed\u017e se placka nejprve zprudka ope\u010de na tuku a pot\u00e9 vlo\u017e\u00ed do trouby: plotna vytvo\u0159\u00ed k\u016frku s puch\u00fd\u0159ky, s\u00e1lav\u00e9 teplo prope\u010de st\u0159ed.\n\n\n\nDo stejn\u00e9 rodiny ru\u010dn\u011b zpracovan\u00e9ho p\u0161eni\u010dn\u00e9ho t\u011bsta pat\u0159\u00ed i nudle biang biang\n\n\n\nZ p\u0161eni\u010dn\u00fdch pol\u00ed do ulic \u0160anghaje\n\n\n\nCong you bing navazuje na dlouhou tradici p\u011bstov\u00e1n\u00ed a zpracov\u00e1n\u00ed p\u0161enice v severn\u00ed a v\u00fdchodn\u00ed \u010c\u00edn\u011b. Ve star\u00fdch textech zahrnovalo ozna\u010den\u00ed bing nejr\u016fzn\u011bj\u0161\u00ed p\u0161eni\u010dn\u00e9 pokrmy, va\u0159en\u00e9 ve vod\u011b, p\u0159ipravovan\u00e9 v p\u00e1\u0159e i op\u00e9kan\u00e9. \n\n\n\nU\u017e v 6.\u00a0stolet\u00ed zem\u011bd\u011blsk\u00e1 encyklopedie Qimin Yaoshu podrobn\u011b popisovala tyto postupy a zmi\u0148ovala pou\u017e\u00edv\u00e1n\u00ed \u017eivo\u010di\u0161n\u00fdch tuk\u016f k obohacen\u00ed t\u011bst, p\u0159\u00edm\u00e9ho p\u0159edch\u016fdce tuku, kter\u00fd d\u00e1v\u00e1 plack\u00e1m s jarn\u00ed cibulkou jejich typick\u00fd charakter. Sezamov\u00e1 sem\u00ednka, kter\u00e1 dorazila po hedv\u00e1bn\u00e9 stezce, dala soub\u011b\u017en\u011b vzniknout placce hubing, posypan\u00e9 sem\u00ednky a pe\u010den\u00e9 s\u00e1lav\u00fdm teplem.\n\n\n\nK sn\u00eddani se placka s oblibou nam\u00e1\u010d\u00ed do misky hork\u00e9ho congee\n\n\n\nZa dynastie Sung prom\u011bnil rozmach m\u011bst tyto venkovsk\u00e9 pokrmy v pouli\u010dn\u00ed j\u00eddlo. Kroniky jako Dongjing Meng Hua Lu popisuj\u00ed hlavn\u00ed m\u011bsta, v nich\u017e prodejci nab\u00edzeli placky na oleji v kteroukoli denn\u00ed dobu. \n\n\n\nDne\u0161n\u00ed podoba se ust\u00e1lila v \u0161anghajsk\u00fdch st\u00e1nc\u00edch, kde se dvoj\u00ed tepeln\u00e1 \u00faprava stala pozn\u00e1vac\u00edm znamen\u00edm: nejprve se ope\u010de k\u016frka a potom teplo a p\u00e1ra dokon\u010d\u00ed st\u0159ed. Mist\u0159i jako \u201eA Da\u201c proslavili tuto silnou, pru\u017enou placku, nejprve sma\u017eenou a pot\u00e9 pe\u010denou.\n\n\n\nJe t\u0159eba tak\u00e9 up\u0159esnit, \u010d\u00edm tento pokrm nen\u00ed. P\u0159\u00edb\u011bh, podle n\u011bho\u017e m\u011bl cong you bing prost\u0159ednictv\u00edm Marka Pola inspirovat vznik pizzy, je novodob\u00e1 parodie, nikoli dolo\u017een\u00e1 historie. Za sv\u00e9 vrstven\u00ed vd\u011b\u010d\u00ed zru\u010dnosti pouli\u010dn\u00edch kucha\u0159\u016f, jejich ovl\u00e1d\u00e1n\u00ed tepla a opakov\u00e1n\u00ed st\u00e1le stejn\u00fdch pohyb\u016f.\n\n\n\nHlavn\u00ed suroviny na cong you bing\n\n\n\n\n\n\n\nP\u0161eni\u010dn\u00e1 mouka s obsahem p\u0159ibli\u017en\u011b 10 a\u017e 11\u00a0% b\u00edlkovin dod\u00e1 t\u011bstu dostate\u010dnou pevnost, ani\u017e by bylo p\u0159i kous\u00e1n\u00ed gumov\u00e9 jako p\u0159i pou\u017eit\u00ed chlebov\u00e9 mouky. \n\n\n\nO zbytek se postar\u00e1 hork\u00e1 voda: kdy\u017e se v\u011bt\u0161ina vody zapracuje p\u0159i teplot\u011b kolem 90 a\u017e 100\u00a0\u00b0C, \u010d\u00e1st \u0161krobu zmazovat\u00ed a lepek zesl\u00e1bne, tak\u017ee lze t\u011bsto vyt\u00e1hnout velmi tence. Trocha studen\u00e9 vody mu vr\u00e1t\u00ed pr\u00e1v\u011b tolik pru\u017enosti, kolik pot\u0159ebuje, a p\u0159i odpo\u010dinku se vlhkost rovnom\u011brn\u011b rozlo\u017e\u00ed.\n\n\n\nV \u0161anghajsk\u00e9 verzi s\u00e1dlo nejen dod\u00e1v\u00e1 chu\u0165, ale tak\u00e9 vytv\u00e1\u0159\u00ed vrstvy. P\u0159i pokojov\u00e9 teplot\u011b je polotuh\u00e9, a tak mezi pl\u00e1ty t\u011bsta tvo\u0159\u00ed bari\u00e9ry, kter\u00e9 se pozd\u011bji rozpou\u0161t\u011bj\u00ed, zat\u00edmco p\u00e1ra odd\u011bluje jednotliv\u00e9 vrstvy. \n\n\n\nVy\u0161kva\u0159en\u00fd dr\u016fbe\u017e\u00ed tuk se mu vlastnostmi bl\u00ed\u017e\u00ed, ale tekut\u00e9 oleje se vsakuj\u00ed do t\u011bsta a m\u00e1slo p\u0159id\u00e1v\u00e1 vodu i ml\u00e9\u010dn\u00e9 t\u00f3ny, kter\u00e9 naru\u0161uj\u00ed rovnov\u00e1hu mezi tukem a jarn\u00ed cibulkou.\n\n\n\nPro vydatn\u011bj\u0161\u00ed j\u00eddlo pod\u00e1vejte vedle trochu char siu\n\n\n\nSm\u011bs yousu, tedy hork\u00fd tuk spojen\u00fd s moukou a sol\u00ed, rovnom\u011brn\u011b rozv\u00e1d\u00ed tuk a chr\u00e1n\u00ed vyv\u00e1len\u00e9 t\u011bsto p\u0159ed vlhkost\u00ed z jarn\u00ed cibulky. V\u016fni dod\u00e1v\u00e1 zelen\u00e1 na\u0165: k\u0159ehk\u00e1, omyt\u00e1, dob\u0159e osu\u0161en\u00e1 a najemno nakr\u00e1jen\u00e1, proto\u017ee b\u00edl\u00e9 \u010d\u00e1sti protrh\u00e1vaj\u00ed t\u011bsto a pou\u0161t\u011bj\u00ed p\u0159\u00edli\u0161 mnoho vody. \n\n\n\nJemn\u00e1 s\u016fl ochut\u00ed jednotliv\u00e9 vrstvy, ani\u017e by je potrhala, zat\u00edmco siln\u00e1 \u017eelezn\u00e1 nebo litinov\u00e1 plotna zajist\u00ed rovnom\u011brn\u00e9 ope\u010den\u00ed. Samotn\u00fd sezamov\u00fd olej by chu\u0165 p\u0159\u00edli\u0161 ovl\u00e1dl a odch\u00fdlil ji od klasick\u00e9 podoby.\n\n\n\n\n\n\tAutentick\u00e9 cong you bing - placky s jarn\u00ed cibulkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto150 g vrouc\u00ed vody5 g soli500 g p\u0161eni\u010dn\u00e9 mouky (se st\u0159edn\u00edm obsahem lepku)160 ml studen\u00e9 vody (mno\u017estv\u00ed upravte podle savosti mouky)25 g s\u00e1dlaOlejov\u00e1 pasta30 g oleje s neutr\u00e1ln\u00ed chut\u00ed (\u0159epkov\u00e9ho, slune\u010dnicov\u00e9ho, kuku\u0159i\u010dn\u00e9ho\u2026)30 g mouky3 g soliN\u00e1pl\u0148270 g jarn\u00ed cibulky (nasekan\u00e9)200 g vep\u0159ov\u00e9ho plstn\u00edho s\u00e1dla (rozmixovan\u00e9ho na pastu (syrov\u00fd vep\u0159ov\u00fd tuk, nikoli vy\u0161kva\u0159en\u00e9 s\u00e1dlo))olej na sma\u017een\u00ed (v dostate\u010dn\u00e9m mno\u017estv\u00ed)\t\n\t\n\t\tP\u0159\u00edpravaP\u0159ipravte vep\u0159ov\u00e9 plstn\u00ed s\u00e1dlo: nakr\u00e1jejte ho na mal\u00e9 kousky, v kuchy\u0148sk\u00e9m robotu rozmixujte na pastu a dejte stranou.V m\u00edse sm\u00edchejte vrouc\u00ed vodu se sol\u00ed a m\u00edchejte, dokud se s\u016fl nerozpust\u00ed.P\u0159idejte mouku a prom\u00edchejte.Propracujte, a\u017e se vytvo\u0159\u00ed vlo\u010dkovit\u00e9 hrudky, pot\u00e9 p\u0159idejte studenou vodu a s\u00e1dlo (mno\u017estv\u00ed studen\u00e9 vody upravte podle savosti mouky).Vypracujte stejnorod\u00e9 t\u011bsto (m\u011blo by z\u016fstat m\u00edrn\u011b lepiv\u00e9). P\u0159ikryjte a nechte alespo\u0148 1 hodinu odpo\u010d\u00edvat.P\u0159ipravte olejovou pastu: sm\u00edchejte mouku, olej s neutr\u00e1ln\u00ed chut\u00ed a s\u016fl dohladka, bez hrudek, a dejte stranou.Tvarov\u00e1n\u00edPo odpo\u010dinut\u00ed t\u011bsta pracovn\u00ed plochu nemou\u010dn\u011bte: pot\u0159ete pracovn\u00ed plochu i ruce olejem a rozd\u011blte t\u011bsto na 6 d\u00edl\u016f o hmotnosti p\u0159ibli\u017en\u011b 130 g.Vezm\u011bte jeden d\u00edl t\u011bsta a naolejovan\u00fdma rukama ho roztla\u010dte na tenk\u00fd pl\u00e1t. Pot\u0159ete ho \u010d\u00e1st\u00ed olejov\u00e9 pasty.Na t\u011bsto dejte hodn\u011b nasekan\u00e9 jarn\u00ed cibulky a doprost\u0159ed cibulky \u010d\u00e1st plstn\u00edho s\u00e1dla. Pot\u00e9 p\u0159ehn\u011bte horn\u00ed okraj, p\u0159elo\u017ete bo\u010dn\u00ed okraje dovnit\u0159, aby n\u00e1pl\u0148 z\u016fstala uzav\u0159en\u00e1, a srolujte.Rolku postavte nastojato a nechte 10 minut odpo\u010d\u00edvat (p\u0159i tvarov\u00e1n\u00ed vytahujte okraje t\u011bsta co nejten\u010deji).Po odpo\u010dinut\u00ed stla\u010dte st\u0159ed dlan\u00ed a vytvarujte placku (nebo pou\u017eijte lis na placky).Sma\u017een\u00ed a pe\u010den\u00edRozeh\u0159ejte litinovou p\u00e1nev a nalijte do n\u00ed olej na sma\u017een\u00ed (ide\u00e1ln\u011b p\u0159ibli\u017en\u011b do t\u0159etiny v\u00fd\u0161ky placky).Vlo\u017ete placku do p\u00e1nve a pevn\u011b ji p\u0159itla\u010dte. Sma\u017ete z jedn\u00e9 strany dozlatova, oto\u010dte a osma\u017ete dozlatova i z druh\u00e9 strany.P\u0159esu\u0148te do trouby a pe\u010dte p\u0159i 180 \u00b0C po dobu 4 minut. Pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nJedna v\u00e1rka placek zabere p\u0159ibli\u017en\u011b 20 minut.\nPo\u017eadovan\u00e1 konzistence: velmi k\u0159upav\u00fd (t\u00e9m\u011b\u0159 pevn\u00fd) povrch a m\u011bkk\u00fd, vl\u00e1\u010dn\u00fd vnit\u0159ek.\nPlstn\u00ed s\u00e1dlo dod\u00e1v\u00e1 vnit\u0159ku v\u011bt\u0161\u00ed \u0161\u0165avnatost a vl\u00e1\u010dnost.\nP\u0159i p\u0159\u00edli\u0161 mal\u00e9m mno\u017estv\u00ed oleje budou placky m\u00e9n\u011b vo\u0148av\u00e9 a m\u00e9n\u011b k\u0159upav\u00e9.\n\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197901","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=197901"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197901\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/162201"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}