{"id":198162,"title":"Bang bang ku\u0159e","modified":"2026-10-31T17:33:50+01:00","plain":"N\u00e1dhern\u011b k\u0159ehk\u00e9 trhan\u00e9 ku\u0159e s k\u0159upavou zeleninou, p\u0159elit\u00e9 lehce nasl\u00e1dlou om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa s v\u016fn\u00ed sezamu.\n\n\n\nKu\u0159e se po\u0161\u00edruje jen tak dlouho, aby bylo uvnit\u0159 pr\u00e1v\u011b hotov\u00e9, a pot\u00e9 se nech\u00e1 vychladnout, \u010dasto ve vlastn\u00edm v\u00fdvaru. N\u00e1sledn\u011b se naklepe d\u0159ev\u011bnou ty\u010dkou, aby se uvolnila vl\u00e1kna a maso l\u00e9pe zachytilo om\u00e1\u010dku. \n\n\n\nTrocha jasn\u011b \u010derven\u00e9ho se\u010du\u00e1nsk\u00e9ho chilli oleje se spoj\u00ed s kr\u00e9mem z pra\u017een\u00e9ho sezamu, zat\u00edmco m\u00e1 la ze se\u010du\u00e1nsk\u00e9ho pep\u0159e p\u0159in\u00e1\u0161\u00ed jemn\u00e9 znecitliv\u011bn\u00ed \u00fast. Pokrm se pod\u00e1v\u00e1 studen\u00fd na okurkov\u00e9m l\u016f\u017eku a m\u00e1 \u010distou chu\u0165, je \u0161\u0165avnat\u00fd a v\u00fdrazn\u011b aromatick\u00fd.\n\n\n\nS poz\u00e1padn\u011bn\u00fdmi verzemi sma\u017een\u00e9ho ku\u0159ete v om\u00e1\u010dce ze sladk\u00e9 a pikantn\u00ed majon\u00e9zy nem\u00e1 prakticky nic spole\u010dn\u00e9ho. Zde ozna\u010den\u00ed \u201ebang bang\u201c odkazuje p\u0159edev\u0161\u00edm na ty\u010dku pou\u017e\u00edvanou ke zk\u0159eh\u010den\u00ed masa. Najdete v n\u011bm typick\u00e9 rysy \u010d\u00ednsk\u00e9 kuchyn\u011b, kter\u00e9 z n\u011bj d\u011blaj\u00ed skute\u010dn\u00fd po\u017eitek pro chu\u0165ov\u00e9 poh\u00e1rky\n\n\n\nMnoz\u00ed z v\u00e1s u\u017e p\u0159ipravili m\u00e9 k\u0159upav\u00e9 ku\u0159e s \u010desnekem a medem\n\n\n\nCo je ku\u0159e bang bang?\n\n\n\n\u201eBang bang\u201c odkazuje sp\u00ed\u0161e na ty\u010dku (\u68d2) ne\u017e na pouh\u00e9 zvukomalebn\u00e9 slovo. Nej\u010dast\u011bj\u0161\u00ed vysv\u011btlen\u00ed spojuje n\u00e1zev s t\u00edmto n\u00e1strojem, p\u0159i\u010dem\u017e zdvojen\u00ed slova zd\u016fraz\u0148uje opakov\u00e1n\u00ed pohybu, co\u017e je v \u010d\u00edn\u0161tin\u011b b\u011b\u017en\u00fd postup.\n\n\n\nV z\u00e1sad\u011b jde o studen\u00fd p\u0159edkrm. Ku\u0159e se velmi zvolna po\u0161\u00edruje, n\u011bkdy tak\u00e9 va\u0159\u00ed v p\u00e1\u0159e, jen dokud nen\u00ed pr\u00e1v\u011b hotov\u00e9; praktick\u00fdm vod\u00edtkem je vnit\u0159n\u00ed teplota 74 \u00b0C. Pot\u00e9 se \u010dasto nech\u00e1v\u00e1 vychladnout ve v\u00fdvaru. \u00dapln\u011b vychladl\u00e9 ku\u0159e se naklepe ty\u010dkou a ru\u010dn\u011b natrh\u00e1 na tenk\u00e1 vl\u00e1kna neboli j\u012b s\u012b, podobn\u011b jako u n\u011bkter\u00fdch pokrm\u016f s nudlemi s ku\u0159ec\u00edm masem.\n\n\n\n\u00dadery uvol\u0148uj\u00ed pojivov\u00e9 tk\u00e1n\u011b obklopuj\u00edc\u00ed svalov\u00e1 vl\u00e1kna, ani\u017e by je \u010dist\u011b p\u0159e\u0159\u00edzly. Tento nepravideln\u00fd povrch l\u00e9pe zachyt\u00ed om\u00e1\u010dku a umo\u017en\u00ed dochucen\u00ed proniknout hloub\u011bji. Na rozd\u00edl od hladk\u00e9ho \u0159ezu no\u017eem nebo jemn\u00e9ho roztrh\u00e1n\u00ed vidli\u010dkou se tak maso sn\u00e1ze spoj\u00ed s om\u00e1\u010dkou a p\u0159i skousnut\u00ed je k\u0159ehk\u00e9 a \u0161\u0165avnat\u00e9.\n\n\n\nPokud jde o chu\u0165, existuj\u00ed dv\u011b hlavn\u00ed podoby. Hongyou neboli \u201e\u010derven\u00fd olej\u201c s\u00e1z\u00ed na v\u00fdraznost chilli. Gu\u00e0i w\u00e8i ozna\u010duje slo\u017eit\u011bj\u0161\u00ed se\u010du\u00e1nskou chu\u0165ovou kombinaci, v n\u00ed\u017e z\u016fst\u00e1vaj\u00ed v rovnov\u00e1ze slan\u00e9, sladk\u00e9, kysel\u00e9, p\u00e1liv\u00e9, znecitlivuj\u00edc\u00ed, pra\u017een\u00e9 a umami t\u00f3ny. A to je, p\u0159\u00e1tel\u00e9, nesm\u00edrn\u011b n\u00e1vykov\u00e9\n\n\n\nV m\u00e9m receptu na pikantn\u00ed wontony se pou\u017e\u00edv\u00e1 om\u00e1\u010dka gu\u00e0i w\u00e8i\n\n\n\nNa\u0159ed\u011bn\u00e1 sezamov\u00e1 pasta dod\u00e1v\u00e1 om\u00e1\u010dce plnost, zat\u00edmco chilli olej j\u00ed dod\u00e1v\u00e1 \u0159\u00edz. V n\u011bkter\u00fdch tradic\u00edch a publikac\u00edch se ku\u0159e bang bang bl\u00ed\u017e\u00ed ku\u0159eti s \u201epodivnou chut\u00ed\u201c, ob\u011b kategorie se v\u0161ak ne v\u017edy zcela p\u0159ekr\u00fdvaj\u00ed. P\u0159esto pat\u0159\u00ed do stejn\u00e9 chu\u0165ov\u00e9 rodiny jako mapo tofu nebo nudle dan dan.\n\n\n\nP\u016fvod ku\u0159ete bang bang\n\n\n\nPokrm b\u00fdv\u00e1 spojov\u00e1n s Han Yang Ba, malou obc\u00ed v prefektu\u0159e Le-\u0161an, kde m\u011bl vzniknout na po\u010d\u00e1tku 20. stolet\u00ed. V prost\u0159ed\u00ed pouli\u010dn\u00edho prodeje, kdy bylo ku\u0159e st\u00e1le luxusem, prodejci ku\u0159e po\u0161\u00edrovali, naklepali, natrhali a prod\u00e1vali po porc\u00edch. \n\n\n\nNosi\u010di s n\u00e1kladem na bambusov\u00fdch vahadlech v kopcovit\u00fdch ulic\u00edch \u010cchung-\u010dchingu a Le-\u0161anu se mohli zastavit, koupit si malou porci ochucen\u00e9ho trhan\u00e9ho ku\u0159ete a pokra\u010dovat v cest\u011b, ani\u017e by p\u0159ekro\u010dili sv\u016fj denn\u00ed rozpo\u010det.\n\n\n\nPokud m\u00e1te r\u00e1di po\u0161\u00edrovan\u00e9 ku\u0159e, vyzkou\u0161ejte chajnanskou ku\u0159ec\u00ed r\u00fd\u017ei\n\n\n\nN\u00e1zev poch\u00e1z\u00ed od n\u00e1stroje: b\u00e0ng, d\u0159ev\u011bn\u00e9 ty\u010dky pou\u017e\u00edvan\u00e9 ke zk\u0159eh\u010den\u00ed uva\u0159en\u00e9ho masa. Opakov\u00e1n\u00ed v n\u00e1zvu \u201ebang bang\u201c zd\u016fraz\u0148uje tento opakovan\u00fd pohyb.\n\n\n\nU\u017e Qimin Yaoshu popisuje techniku naklep\u00e1v\u00e1n\u00ed masa za \u00fa\u010delem jeho zhutn\u011bn\u00ed a uchov\u00e1n\u00ed, zejm\u00e9na v souvislosti se starobyl\u00fdm pokrmem zvan\u00fdm Baifu. Tento zem\u011bd\u011blsk\u00fd a kucha\u0159sk\u00fd spis byl sestaven za dynastie Severn\u00ed Wei mezi lety 533 a 544. Obchodn\u00edci z Han Yang Ba jeho princip obr\u00e1tili: dr\u016fbe\u017e naklep\u00e1vali nikoli proto, aby ji vysu\u0161ili, ale aby uvolnili vl\u00e1kna po\u0161\u00edrovan\u00e9ho masa a pomohli om\u00e1\u010dce l\u00e9pe proniknout dovnit\u0159.\n\n\n\nM\u00edstn\u00ed plemena ku\u0159at chovan\u00e1 ve voln\u00e9m v\u00fdb\u011bhu byla vyhl\u00e1\u0161en\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chut\u00ed. Studie p\u016fvodn\u00edch \u010d\u00ednsk\u00fdch lini\u00ed \u010dasto uv\u00e1d\u011bj\u00ed jemn\u011bj\u0161\u00ed vl\u00e1kna, k\u0159eh\u010d\u00ed strukturu a vy\u0161\u0161\u00ed obsah IMP, nukleotidu spojen\u00e9ho s chut\u00ed umami, ne\u017e u pr\u016fmyslov\u011b chovan\u00fdch brojler\u016f. \n\n\n\nProto\u017ee po\u0161\u00edrov\u00e1n\u00ed dod\u00e1v\u00e1 jen velmi m\u00e1lo aromatick\u00fdch t\u00f3n\u016f, cel\u00fd pokrm stoj\u00ed na vlastn\u00ed chuti dr\u016fbe\u017ee, a\u0165 u\u017e jde o om\u00e1\u010dku hongyou, nebo gu\u00e0i w\u00e8i. Rychle rostouc\u00ed ku\u0159ata z pr\u016fmyslov\u00e9ho chovu m\u00edvaj\u00ed \u010dast\u011bji vodnatou strukturu a m\u00e9n\u011b v\u00fdraznou chu\u0165, tak\u017ee om\u00e1\u010dka v\u00edce p\u0159evl\u00e1d\u00e1.\n\n\n\nHlavn\u00ed suroviny na ku\u0159e bang bang\n\n\n\n\n\n\n\n\nKvalitn\u00ed ku\u0159e (ide\u00e1ln\u011b z voln\u00e9ho v\u00fdb\u011bhu, p\u0159\u00edpadn\u011b m\u00edstn\u00edho \u010di p\u016fvodn\u00edho plemene): hlavn\u00ed surovina; dob\u0159e chovan\u00e1 dr\u016fbe\u017e m\u00e1 pevn\u011bj\u0161\u00ed strukturu a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\n\u010cern\u00fd ocet Zhenjiang (Chinkiang): hlubok\u00e1 sladov\u00e1 kyselost, kter\u00e1 vyva\u017euje hutnost sezamu a sladkost.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: \u010dist\u00e1 slanost a d\u00e1vka umami; dochucuje om\u00e1\u010dku a d\u00e1v\u00e1 j\u00ed z\u00e1klad.\n\n\n\n\u010c\u00ednsk\u00e1 sezamov\u00e1 pasta (zh\u012b ma ji\u00e0ng): v\u00fdrazn\u00e1 pra\u017een\u00e1 chu\u0165; tvo\u0159\u00ed kr\u00e9mov\u00fd z\u00e1klad om\u00e1\u010dky. Je t\u0159eba ji na\u0159edit studenou vodou nebo v\u00fdvarem, aby nebyla zrnit\u00e1. P\u0159ednost m\u00e1 \u010d\u00ednsk\u00e1 pasta z d\u016fkladn\u011b pra\u017een\u00e9ho sezamu p\u0159ed sv\u011btlej\u0161\u00ed a jemn\u011bj\u0161\u00ed tahini, podobn\u011b jako u om\u00e1\u010dky goma dare. Lze ji vynechat.\n\n\n\nChilli olej (i s usazeninou): p\u00e1livost a barva; chilli vlo\u010dky dod\u00e1vaj\u00ed v\u00fdraznost a prodlu\u017euj\u00ed h\u0159ejiv\u00fd pocit.\n\n\n\nOlej z pra\u017een\u00e9ho sezamu: z\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed, kter\u00e9 prodlu\u017euje pra\u017een\u00e9 aroma.\n\n\n\nVoliteln\u011b: glutaman sodn\u00fd (MSG): spole\u010dn\u011b s IMP z ku\u0159ete a glutam\u00e1ty ze s\u00f3jov\u00e9 om\u00e1\u010dky m\u016f\u017ee pos\u00edlit umami, podobn\u011b jako u se\u010du\u00e1nsk\u00fdch nudl\u00ed s glutamanem.\n\n\n\n\nZnaky autenticity a region\u00e1ln\u00ed styly\n\n\n\nPodle vzhledu i chuti lze pomoc\u00ed n\u011bkolika jednoduch\u00fdch vod\u00edtek rozpoznat v\u011brnou podobu pokrmu a odli\u0161it ji od napodobenin.\n\n\n\n\nZnaky autenticity: na co se zam\u011b\u0159it\n\nPod\u00e1v\u00e1 se studen\u00e9 nebo vla\u017en\u00e9; ku\u0159e se zvolna po\u0161\u00edruje nebo va\u0159\u00ed v p\u00e1\u0159e, naklepe ty\u010dkou a pot\u00e9 ru\u010dn\u011b natrh\u00e1 na nepravideln\u00e1 vl\u00e1kna.\n\nJasn\u011b patrn\u00fd se\u010du\u00e1nsk\u00fd pep\u0159 a jeho znecitlivuj\u00edc\u00ed \u00fa\u010dinek m\u00e1, kter\u00fd v poz\u00e1padn\u011bn\u00fdch verz\u00edch \u010dasto chyb\u00ed. V tomto receptu se p\u0159edpokl\u00e1d\u00e1, \u017ee je obsa\u017een v chilli oleji\n\n\n\n\n\nVarovn\u00e9 sign\u00e1ly: co by m\u011blo vzbudit pochybnosti\n\nMajon\u00e9za, sriracha, sladk\u00e1 chilli om\u00e1\u010dka nebo obalovan\u00e9 sma\u017een\u00e9 ku\u0159e pod\u00e1van\u00e9 hork\u00e9.\n\nAra\u0161\u00eddov\u00e9 m\u00e1slo jako hlavn\u00ed z\u00e1klad om\u00e1\u010dky, jasn\u00fd znak poz\u00e1padn\u011bn\u00e9 verze.\n\n\n\n\n\nRegion\u00e1ln\u00ed styly, kter\u00e9 stoj\u00ed za to zn\u00e1t\n\nLe\u0161ansk\u00fd styl (rustik\u00e1ln\u011bj\u0161\u00ed): v\u00fdrazn\u011bj\u0161\u00ed charakter \u010derven\u00e9ho oleje, maso naklepan\u00e9 nahrubo na nepravideln\u00e9 kousky nam\u00edsto jemn\u00fdch vl\u00e1ken a jen m\u00e1lo zelen\u00e9 oblohy.\n\n\u010ccheng-tusk\u00fd styl (vyt\u0159\u00edben\u011bj\u0161\u00ed): kr\u00e9mov\u011bj\u0161\u00ed a vyv\u00e1\u017een\u011bj\u0161\u00ed chu\u0165 gu\u00e0i w\u00e8i, zpravidla jemn\u011bj\u0161\u00ed a s v\u00fdrazn\u011bj\u0161\u00edm sezamem, s velmi tenk\u00fdmi vl\u00e1kny masa a pe\u010dliv\u011b naaran\u017eovanou okurkou. \u0158ad\u00ed se do stejn\u00e9 chu\u0165ov\u00e9 rodiny jako ku\u0159e po se\u010du\u00e1nsku nebo se\u010du\u00e1nsk\u00e9 hov\u011bz\u00ed.\n\n\n\n\n\n\nTyto znaky pom\u00e1haj\u00ed odli\u0161it tradi\u010dn\u00ed verzi od poz\u00e1padn\u011bn\u00fdch \u00faprav a za\u0159adit pokrm mezi velk\u00e9 se\u010du\u00e1nsk\u00e9 klasiky, jako je xiaomian.\n\n\n\n\n\n\tAutentick\u00e9 ku\u0159e bang bang\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa va\u0159en\u00ed ku\u0159ec\u00edch prsou300 g ku\u0159ec\u00edch prsou1 stonek jarn\u00ed cibulky2 pl\u00e1tky z\u00e1zvoruZelenina0,5 okurky (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)80 g mrkve (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)50 g \u010derven\u00e9ho zel\u00ed (nakr\u00e1jen\u00e9ho najemno)20 g jarn\u00ed cibulkyOm\u00e1\u010dka na dochucen\u00ed20 g sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky15 g octa15 g cukru3 g sezamov\u00e9ho oleje80 g chilli oleje\t\n\t\n\t\tVa\u0159en\u00ed a trh\u00e1n\u00ed ku\u0159eteV hrnci p\u0159ive\u010fte vodu k varu.P\u0159idejte ku\u0159ec\u00ed prsa, jarn\u00ed cibulku a z\u00e1zvor.St\u00e1hn\u011bte plamen na minimum, p\u0159iklopte a udr\u017eujte vodu t\u011bsn\u011b pod bodem varu (drobn\u00e9 bublinky, bez prudk\u00e9ho varu).Va\u0159te 15 minut.Vypn\u011bte spor\u00e1k a nechte 5 minut odpo\u010d\u00edvat pod pokli\u010dkou.Vyjm\u011bte ku\u0159e a trochu v\u00fdvaru z va\u0159en\u00ed si dejte stranou.Nechte ku\u0159e zchladnout, abyste s n\u00edm mohli pracovat bez pop\u00e1len\u00ed, a pot\u00e9 ho natrhejte po vl\u00e1knech.Om\u00e1\u010dka a dokon\u010den\u00edSm\u00edchejte sv\u011btlou s\u00f3jovou om\u00e1\u010dku, ocet, cukr, sezamov\u00fd olej a chilli olej.M\u00edchejte, dokud se cukr nerozpust\u00ed a nevznikne hladk\u00e1 om\u00e1\u010dka.Na natrhan\u00e9 ku\u0159e rozlo\u017ete zeleninu (okurku, mrkev, \u010derven\u00e9 zel\u00ed, jarn\u00ed cibulku).P\u0159elijte om\u00e1\u010dkou, d\u016fkladn\u011b prom\u00edchejte a pod\u00e1vejte.\t\n\t\n\t\t\nAby ku\u0159ec\u00ed prsa z\u016fstala k\u0159ehk\u00e1, je d\u016fle\u017eit\u00e9 va\u0159it je p\u0159i n\u00edzk\u00e9 teplot\u011b, bez prudk\u00e9ho varu.\nTradi\u010dn\u00ed verze obsahuje m\u00e9n\u011b zeleniny: zde j\u00ed p\u0159id\u00e1v\u00e1me v\u00edce, aby byl pokrm zdrav\u011bj\u0161\u00ed.\nZeleninu m\u016f\u017eete obm\u011b\u0148ovat podle chuti (bambusov\u00e9 v\u00fdhonky, mrkev, okurka, \u010derven\u00e9 zel\u00ed atd.).\n\n\t\n\t\n\t\tHauptgericht, Vorspeisechinesisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198162","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=198162"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198162\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116444"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}