{"id":198088,"title":"Char siu, \u010d\u00ednsk\u00e9 glazovan\u00e9 vep\u0159ov\u00e9","modified":"2026-10-31T17:32:00+01:00","plain":"Char siu, zn\u00e1m\u00e9 tak\u00e9 jako \u010d\u00ednsk\u00e9 lakovan\u00e9 vep\u0159ov\u00e9, je lahodn\u00e1 kantonsk\u00e1 specialita z pe\u010den\u00e9ho masa. S t\u00edmto receptem si doma p\u0159iprav\u00edte prav\u00e9 char siu, kter\u00e9 se vyrovn\u00e1 tomu z nejlep\u0161\u00edch restaurac\u00ed!\n\n\n\nCo je vep\u0159ov\u00e9 char siu? \n\n\n\nChar siu (\u53c9\u70e7) je druh kantonsk\u00e9ho pe\u010den\u00e9ho masa a pat\u0159\u00ed k velk\u00fdm klasik\u00e1m \u010d\u00ednsk\u00e9 kuchyn\u011b.\n\n\n\nChar siu je kantonsk\u00fd n\u00e1zev, v mandar\u00edn\u0161tin\u011b se tomuto pokrmu \u0159\u00edk\u00e1 cha shao. P\u0159i p\u0159\u00edprav\u011b char siu se vep\u0159ov\u00e9 maso marinuje ve sladk\u00e9 grilovac\u00ed om\u00e1\u010dce a pot\u00e9 se pe\u010de. Najdete ho tak\u00e9 na ostrov\u011b R\u00e9union pod n\u00e1zvem sarcives\n\n\n\n\n\n\n\nDlouh\u00e1 l\u00e9ta za\u017e\u00edvalo char siu sv\u016fj zlat\u00fd v\u011bk a gurm\u00e1ni si mohli pochutn\u00e1vat na \u0161\u0165avnat\u00e9m mase pln\u00e9m chuti. V posledn\u00edch letech je v\u0161ak st\u00e1le t\u011b\u017e\u0161\u00ed naj\u00edt kvalitn\u00ed lakovan\u00e9 vep\u0159ov\u00e9, a\u0165 u\u017e v obchodech s potravinami, nebo v restaurac\u00edch. \n\n\n\nZd\u00e1 se, \u017ee sou\u010dasn\u00fdm trendem je \u0161et\u0159it na dochucen\u00ed, a v\u00fdsledkem je such\u00e9, studen\u00e9 vep\u0159ov\u00e9 s \u0159adou dal\u0161\u00edch nedostatk\u016f, k velk\u00e9mu zklam\u00e1n\u00ed milovn\u00edk\u016f t\u00e9to lahodn\u00e9 speciality.\n\n\n\nChar siu m\u016f\u017eete pou\u017e\u00edt v receptu na singapursk\u00e9 nudle\n\n\n\nJe d\u016fle\u017eit\u00e9 nesvalovat odpov\u011bdnost za tuto situaci pouze na restaurat\u00e9ry, proto\u017ee v t\u00e9to snaze o ziskovost, \u010dasto vynucen\u00e9 okolnostmi, hraje z\u00e1sadn\u00ed roli sou\u010dasn\u00e1 ekonomick\u00e1 situace. \n\n\n\nRostouc\u00ed ceny surovin a tlak konkurence nut\u00ed podniky hledat zp\u016fsoby, jak sn\u00ed\u017eit v\u00fddaje, ani\u017e by zcela ob\u011btovaly kvalitu. \n\n\n\nNa\u0161e chu\u0165ov\u00e9 poh\u00e1rky v\u0161ak nostalgicky vzpom\u00ednaj\u00ed na autentickou chu\u0165 lakovan\u00e9ho vep\u0159ov\u00e9ho, volaj\u00ed po n\u00e1vratu ke ko\u0159en\u016fm a \u017e\u00e1daj\u00ed pokrm, kter\u00fd ct\u00ed kulin\u00e1\u0159sk\u00e9 tradice a postupy, d\u00edky nim\u017e se char siu proslavilo.\n\n\n\nJak se v\u00e1m p\u0159i tom nemaj\u00ed sb\u00edhat sliny?\n\n\n\nDob\u0159e p\u0159ipraven\u00e9 char siu m\u00e1 skute\u010dn\u011b bohatou chu\u0165: lahodn\u00fd kontrast sladk\u00e9ho a slan\u00e9ho s n\u00e1dechem ko\u0159en\u00ed skv\u011ble dopl\u0148uje vep\u0159ov\u00e9, tak\u017ee k n\u011bmu sta\u010d\u00ed pod\u00e1vat jen misku va\u0159en\u00e9 r\u00fd\u017ee a blan\u0161\u00edrovan\u00fd choy sum.\n\n\n\nJak u\u017e asi tu\u0161\u00edte, je to NAPROST\u00c1 BOMBA. \n\n\n\nJak p\u0159ipravit vep\u0159ov\u00e9 char siu? \n\n\n\nVe skute\u010dnosti je postup nesm\u00edrn\u011b jednoduch\u00fd. Ani suroviny nen\u00ed t\u011b\u017ek\u00e9 sehnat. Up\u0159\u00edmn\u011b, krom\u011b v\u00edna Shaoxing a om\u00e1\u010dky hoisin (kterou si m\u016f\u017eete p\u0159ipravit doma) byste m\u011bli v\u0161e pot\u0159ebn\u00e9 naj\u00edt v b\u011b\u017en\u00e9m supermarketu u n\u00e1s.\n\n\n\nTo je par\u00e1da, co? Pokud chcete opravdovou v\u00fdzvu, p\u0159ipravte si mou lakovanou kachnu\n\n\n\nZkr\u00e1tka sta\u010d\u00ed sm\u00edchat ko\u0159en\u00ed na om\u00e1\u010dku, nalo\u017eit maso a druh\u00fd den: up\u00e9ct a pochutnat si. A je to! Po\u0159\u00e1d je to mnohem jednodu\u0161\u0161\u00ed ne\u017e moje dom\u00e1c\u00ed lakovan\u00e1 kachna\n\n\n\nHlavn\u00ed suroviny na \u010d\u00ednsk\u00e9 lakovan\u00e9 vep\u0159ov\u00e9 (char siu)\n\n\n\n\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka je ta klasick\u00e1, kterou se\u017eenete v supermarketu. \n\n\n\nOm\u00e1\u010dka hoisin: Jde o \u010d\u00ednskou grilovac\u00ed om\u00e1\u010dku, kterou si m\u016f\u017eete p\u0159ipravit sami podle receptu zde. Pod\u00e1v\u00e1 se mimo jin\u00e9 k lakovan\u00e9 kachn\u011b a chutn\u00e1 prost\u011b b\u00e1je\u010dn\u011b.\n\n\n\nSezamov\u00fd olej: Vo\u0148av\u00fd olej s bo\u017eskou chut\u00ed, kter\u00e1 je opravdu v\u00fdrazn\u00e1…tak\u017ee pozor, a\u0165 to s n\u00edm nep\u0159e\u017eenete!\n\n\n\nV\u00edno Shaoxing: \u010c\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed, kter\u00e9 je nepostradateln\u00e9 v mnoha receptech na tomto webu. Kliknut\u00edm zjist\u00edte, \u010d\u00edm ho nahradit, ale nebude to \u00fapln\u011b ono\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed: tradi\u010dn\u00ed sm\u011bs mlet\u00e9ho ko\u0159en\u00ed, kter\u00e1 dod\u00e1v\u00e1 lakovan\u00e9mu vep\u0159ov\u00e9mu jeho typickou chu\u0165\n\n\n\nB\u00edl\u00fd pep\u0159: dod\u00e1 p\u0159\u00edjemn\u00fd pikantn\u00ed n\u00e1dech\n\n\n\n\n\n\tAutentick\u00e9 char siu - \u010c\u00ednsk\u00e9 glazovan\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 kg vep\u0159ov\u00e9 plece bez kosti (vyberte kus s vrstvou tuku na povrchu)15 ml hork\u00e9 vody35 ml meduMarin\u00e1da50 g cukru2 l\u017ei\u010dky soli2 l\u017ei\u010dky \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed p\u011bti v\u016fn\u00ed1 \u0161petka b\u00edl\u00e9ho pep\u0159e0.5 l\u017ei\u010dky sezamov\u00e9ho oleje15 ml v\u00edna Shaoxing15 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky25 g om\u00e1\u010dky hoisin2 l\u017ei\u010dky melasy (Lze nahradit medem)5 strou\u017ek\u016f \u010desneku nakr\u00e1jen\u00e9ho najemno0.15 l\u017ei\u010dky \u010derven\u00e9ho potravin\u00e1\u0159sk\u00e9ho barviva (Opravdu jen na \u0161pi\u010dku l\u017ei\u010dky)\t\n\t\n\t\tVep\u0159ov\u00e9 nakr\u00e1jejte na dlouh\u00e9 pruhy nebo kusy siln\u00e9 p\u0159ibli\u017en\u011b 6 a\u017e 8 cm. Tuk neodstra\u0148ujte, dod\u00e1 masu chu\u0165. (Tuk, to je \u017eivot!)Sm\u00edchejte v\u0161echny suroviny na marin\u00e1duAsi 2 l\u017e\u00edce marin\u00e1dy si odlo\u017ete na pozd\u011bji. Zbytek marin\u00e1dy vet\u0159ete do vep\u0159ov\u00e9ho masa v m\u00edse\/zap\u00e9kac\u00ed n\u00e1dob\u011b. Zakryjte a nechte p\u0159es noc marinovat v ledniciP\u0159edeh\u0159ejte troubu na 250 stup\u0148\u016f Celsia (475F)Vylo\u017ete plech alobalem a polo\u017ete na n\u011bj kovov\u00fd ro\u0161t. D\u00edky ro\u0161tu nebude vep\u0159ov\u00e9 le\u017eet p\u0159\u00edmo na plechu a bude se p\u00e9ct rovnom\u011brn\u011bjiPolo\u017ete vep\u0159ov\u00e9 na ro\u0161t a mezi kusy nechte co nejv\u00edce m\u00edsta. Do plechu pod ro\u0161tem nalijte trochu vody. Odkap\u00e1vaj\u00edc\u00ed \u0161\u0165\u00e1va se tak nebude p\u0159ipalovat ani kou\u0159it. P\u0159i m\u00fdch pokusech kou\u0159 dod\u00e1val masu velmi \u0161tiplavou pachu\u0165 (cht\u011bl jsem zjistit, jestli tak z\u00edsk\u00e1 lehce kou\u0159ovou chu\u0165, ale ne)Vlo\u017ete vep\u0159ov\u00e9 do p\u0159edeh\u0159\u00e1t\u00e9 trouby (bez horkovzduchu). Pe\u010dte 25 minut, p\u0159i\u010dem\u017e prvn\u00edch 10 minut ponechte teplotu na 250 stupn\u00edch a pot\u00e9 ji sni\u017ete na 190 stup\u0148\u016f Celsia (375F)Po 25 minut\u00e1ch vep\u0159ov\u00e9 obra\u0165te. Pokud je dno plechu such\u00e9, p\u0159ilijte dal\u0161\u00ed vodu. Oto\u010dte ro\u0161t o 180 stup\u0148\u016f, aby se maso peklo rovnom\u011brn\u011b.Pe\u010dte dal\u0161\u00edch 15 minut. Po celou dobu pe\u010den\u00ed char siu \u010dasto kontrolujte (ka\u017ed\u00fdch 10 minut) a sni\u017ete teplotu trouby, pokud se zd\u00e1, \u017ee se p\u0159ipaluje!Mezit\u00edm sm\u00edchejte odlo\u017eenou marin\u00e1du s medem a horkou vodou. Touto om\u00e1\u010dkou budete vep\u0159ov\u00e9 glazovat.Po celkem 40 minut\u00e1ch pe\u010den\u00ed pot\u0159ete vep\u0159ov\u00e9 glazurou, obra\u0165te ho a pot\u0159ete i z druh\u00e9 strany. Pe\u010dte dal\u0161\u00edch 10 minut.Pokud po 50 min pe\u010den\u00ed nen\u00ed vep\u0159ov\u00e9 dostate\u010dn\u011b zkaramelizovan\u00e9, na n\u011bkolik minut zvy\u0161te teplotu. Pe\u010dliv\u011b ho hl\u00eddejte, aby se sladk\u00e1 om\u00e1\u010dka nesp\u00e1lilaVyjm\u011bte z trouby a pot\u0159ete zbylou odlo\u017eenou om\u00e1\u010dkou char siu.P\u0159ed kr\u00e1jen\u00edm nechte maso 10 minut odpo\u010d\u00edvat!\t\n\t\n\t\tDoba p\u0159\u00edpravy nezahrnuje marinov\u00e1n\u00ed p\u0159es noc.\nTeplota se m\u016f\u017ee mezi jednotliv\u00fdmi troubami zna\u010dn\u011b li\u0161it, proto char siu kontrolujte ka\u017ed\u00fdch 10 minut a podle pot\u0159eby teplotu sni\u017ete nebo zvy\u0161te.\n\t\n\t\n\t\t\u4e3b\u83dc\u4e2d\u83ef\u98a8\t\n\n\n\n\n\nPou\u017eit\u00e9 kulin\u00e1\u0159sk\u00e9 zdroje: The Woks of Life, po vyzkou\u0161en\u00ed bylo upraveno mno\u017estv\u00ed ko\u0159en\u00ed, ale postup z\u016fst\u00e1v\u00e1 stejn\u00fd","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198088","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=198088"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198088\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7979"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}