{"id":198438,"title":"Se\u010du\u00e1nsk\u00fd chilli olej","modified":"2026-10-31T17:39:01+01:00","plain":"Ach, ten \u010d\u00ednsk\u00fd chilli olej, tajemn\u00e1 a \u010dasto nepochopen\u00e1 ingredience! Navzdory roz\u0161\u00ed\u0159en\u00fdm p\u0159edstav\u00e1m a stereotyp\u016fm neslou\u017e\u00ed jen k tomu, aby v\u00e1m zap\u00e1lil \u00fasta a zk\u0159ivil tv\u00e1\u0159 bolest\u00ed. \n\n\n\nJist\u011b, je pikantn\u00ed, ale omezit ho na tuto jedinou vlastnost by bylo nejen zjednodu\u0161uj\u00edc\u00ed, ale i hluboce nespravedliv\u00e9. \n\n\n\nJeho \u00faloha zdaleka p\u0159esahuje pouh\u00fd pocit p\u00e1len\u00ed; pokrmu, kter\u00fd dochucuje, dod\u00e1v\u00e1 dal\u0161\u00ed chu\u0165ov\u00fd rozm\u011br, hloubku a komplexnost, kter\u00e9 p\u0159ekra\u010duj\u00ed hranice b\u011b\u017en\u00fdch chut\u00ed.\n\n\n\nNa soci\u00e1ln\u00edch s\u00edt\u00edch se \u0161\u00ed\u0159\u00ed spousta recept\u016f na \u201echilli olej\u201c, \u010dasto pod\u00e1van\u00fdch a\u017e neuv\u011b\u0159iteln\u011b jednodu\u0161e, jen se dv\u011bma nebo t\u0159emi surovinami. Doprov\u00e1zej\u00ed je v\u00fdk\u0159iky jako \u201ej\u00e9\u00e9\u00e9, je v tom \u010desnek, vypad\u00e1 jako konfitovan\u00fd a je to z\u00e1\u0159iv\u011b \u010derven\u00e9, p\u00e1\u00e1\u00e1\u00e1\u00e1\u00e1\u00e1\u00e1\u00e1\u00e1\u00e1ni, naprost\u00e1 peeeeecka\u201c. Jen dob\u0159e pro tv\u016frce, kter\u00fdm tahle zjednodu\u0161en\u00e1 verze d\u011bl\u00e1 radost. \n\n\n\n\n\n\n\nV m\u00e9 kuchyni je v\u0161ak chilli olej mnohem v\u00edc ne\u017e jen barevn\u00e9 dochucovadlo.\n\n\n\nChilli olej, kter\u00fd p\u0159ipravuji, m\u00e1 skute\u010dn\u011b osobitou chu\u0165, jedine\u010dn\u00fd rukopis, j\u00edm\u017e se li\u0161\u00ed od kupovan\u00fdch nebo zjednodu\u0161en\u00fdch verz\u00ed. \n\n\n\nJe v\u00fdsledkem pe\u010dliv\u011b promy\u0161len\u00e9 kombinace surovin, jemn\u00e9 rovnov\u00e1hy mezi p\u00e1livost\u00ed, v\u016fn\u00ed a umami. Nen\u00ed to jen p\u00e1liv\u00fd dopln\u011bk, ale pozv\u00e1nka na kulin\u00e1\u0159skou cestu, objevov\u00e1n\u00ed chut\u00ed, kter\u00e9 dok\u00e1\u017ee prom\u011bnit oby\u010dejn\u00fd pokrm v nezapomenuteln\u00fd gastronomick\u00fd z\u00e1\u017eitek. Na rozd\u00edl od japonsk\u00e9 om\u00e1\u010dky rayu ale tenhle olej opravdu p\u00e1l\u00ed. Tak\u017ee jste byli varov\u00e1ni. M\u016f\u017eete ho pou\u017e\u00edt do m\u00fdch nudl\u00ed liang pi \n\n\n\nJak pou\u017e\u00edvat se\u010du\u00e1nsk\u00fd chilli olej?\n\n\n\nPou\u017e\u00edv\u00e1m ho do sv\u00fdch se\u010du\u00e1nsk\u00fdch nudl\u00ed s glutam\u00e1tem i do nudl\u00ed dan dan, ale up\u0159\u00edmn\u011b, dejte si ho na jak\u00fdkoli asijsk\u00fd pokrm, je to prost\u011b lahoda\n\n\n\nNudle dan dan\n\n\n\n \n\n\n\nPro\u010d se olej p\u0159il\u00e9v\u00e1 ve 3 f\u00e1z\u00edch?\n\n\n\nTechnika zvan\u00e1 \u201eyixiang erhong sanla\u201c (\u4e00\u9999\u4e8c\u7ea2\u4e09\u8fa3) je tradi\u010dn\u00ed zp\u016fsob p\u0159\u00edpravy se\u010du\u00e1nsk\u00e9ho chilli oleje. Popisuje ji video na toto t\u00e9ma od Chinese cooking Demystified a skl\u00e1d\u00e1 se ze 3 hlavn\u00edch krok\u016f:\n\n\n\n\nYixiang (\u4e00\u9999) – V\u016fn\u011b: Prvn\u00ed p\u0159ilit\u00ed oleje m\u00e1 za c\u00edl rozvinout v\u016fni chilli papri\u010dek. Aby se aroma rozvinulo co nejv\u00edce, je z\u00e1sadn\u00ed l\u00edt olej p\u0159\u00edmo do st\u0159edu \u201esopky\u201c ze surovin.\n\n\n\nErhong (\u4e8c\u7ea2) – \u010cerven\u00e1 barva: Druh\u00e9 p\u0159ilit\u00ed oleje umo\u017en\u00ed uvolnit \u010dervenou barvu z chilli papri\u010dek. Olej tak z\u00edsk\u00e1 sv\u016fj charakteristick\u00fd odst\u00edn.\n\n\n\nSanla (\u4e09\u8fa3) – P\u00e1livost: Posledn\u00ed p\u0159ilit\u00ed oleje uvoln\u00ed p\u00e1livost chilli papri\u010dek, kter\u00e1 dod\u00e1 oleji jeho typick\u00fd \u0159\u00edz\n\n\n\n\nPou\u017eijte ho do lahodn\u00fdch nudl\u00ed tian shui mian\n\n\n\nHlavn\u00ed suroviny na se\u010du\u00e1nsk\u00fd chilli olej\n\n\n\n\nSu\u0161en\u00e9 chilli papri\u010dky: Dod\u00e1vaj\u00ed oleji h\u0159ejivost a p\u00e1livost. V asijsk\u00fdch kuchyn\u00edch se \u010dasto pou\u017e\u00edvaj\u00ed k prohlouben\u00ed a zv\u00fdrazn\u011bn\u00ed chuti.\n\n\n\nMlet\u00fd se\u010du\u00e1nsk\u00fd pep\u0159: Tato surovina dod\u00e1v\u00e1 jedine\u010dnou, lehce citronovou chu\u0165 s charakteristick\u00fdm pocitem brn\u011bn\u00ed. Je nepostradateln\u00e1 v mnoha se\u010du\u00e1nsk\u00fdch pokrmech. M\u016f\u017eete ji nahradit pep\u0159em san\u0161\u00f3\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 oleji hloubku a chu\u0165 umami.\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet: P\u0159in\u00e1\u0161\u00ed jemnou kyselost a komplexn\u00ed aroma. \u010cern\u00fd r\u00fd\u017eov\u00fd ocet m\u00e1 bohat\u0161\u00ed a jemn\u011bj\u0161\u00ed chu\u0165 ne\u017e jin\u00e9 druhy octa.\n\n\n\nBady\u00e1n: Tato surovina dod\u00e1v\u00e1 nasl\u00e1dlou a lehce ko\u0159en\u011bnou chu\u0165 p\u0159ipom\u00ednaj\u00edc\u00ed l\u00e9ko\u0159ici. V \u010d\u00ednsk\u00e9 kuchyni se \u010dasto pou\u017e\u00edv\u00e1 k provon\u011bn\u00ed pokrm\u016f.\n\n\n\n\nP\u0159ipraven\u00fd k louhov\u00e1n\u00ed!\n\n\n\n\nTobolka \u010dern\u00e9ho kardamomu : \u010cern\u00fd kardamom p\u0159in\u00e1\u0161\u00ed kou\u0159ovou a prysky\u0159i\u010dnou chu\u0165, kter\u00e1 oleji dod\u00e1v\u00e1 hloubku a komplexnost.\n\n\n\nFenyklov\u00e1 sem\u00ednka: Dod\u00e1vaj\u00ed nasl\u00e1dlou an\u00fdzovou chu\u0165, kter\u00e1 dok\u00e1\u017ee vyv\u00e1\u017eit v\u00fdrazn\u011bj\u0161\u00ed a p\u00e1liv\u011bj\u0161\u00ed chut\u011b ostatn\u00edch surovin.\n\n\n\n\u010cern\u00e1 sezamov\u00e1 sem\u00ednka: P\u0159in\u00e1\u0161ej\u00ed o\u0159\u00ed\u0161kovou chu\u0165 a k\u0159upavou texturu. V asijsk\u00fdch kuchyn\u00edch se \u010dern\u00e1 sezamov\u00e1 sem\u00ednka \u010dasto pou\u017e\u00edvaj\u00ed pro svou v\u00fdraznou barvu a osobitou chu\u0165.\n\n\n\n\n\n\n\tAutentick\u00fd se\u010du\u00e1nsk\u00fd chilli olej - \u62c5\u62c5\u9762\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g su\u0161en\u00fdch chilli papri\u010dek400 ml oleje s neutr\u00e1ln\u00ed chut\u00ed (slune\u010dnicov\u00fd, kuku\u0159i\u010dn\u00fd, ...)4 l\u017e\u00edce mlet\u00e9ho se\u010du\u00e1nsk\u00e9ho pep\u0159e2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa1 l\u017ei\u010dka cukru krupice1 l\u017ei\u010dka soliSm\u011bs ko\u0159en\u00ed10 g z\u00e1zvoru nakr\u00e1jen\u00e9ho na pl\u00e1tky2 hv\u011bzdi\u010dky bady\u00e1nu1 tobolka \u010dern\u00e9ho kardamomu, lehce rozdrcen\u00e12 l\u017ei\u010dky fenyklov\u00fdch sem\u00ednek1 l\u017e\u00edce \u010dern\u00fdch sezamov\u00fdch sem\u00ednek\t\n\t\n\t\tVe woku rozeh\u0159\u00e1t\u00e9m na m\u00edrn\u00e9m ohni op\u00e9kejte chilli papri\u010dky nasucho 1 min a pot\u00e9 z nich odstra\u0148te sem\u00ednkaV mix\u00e9ru\/kuchy\u0148sk\u00e9m robotu rozemelte chilli papri\u010dky na pr\u00e1\u0161ekVe woku rozeh\u0159\u00e1t\u00e9m na m\u00edrn\u00e9m ohni op\u00e9kejte nasucho kardamom, fenyklov\u00e1 sem\u00ednka, sezamov\u00e1 sem\u00ednka a bady\u00e1n po dobu dvou minut. Dejte stranou.Ve woku rozeh\u0159ejte olej na 130 stup\u0148\u016f a nechte v n\u011bm p\u0159ibli\u017en\u011b 3 min louhovat z\u00e1zvor, bady\u00e1n, kardamom a fenykl. Pot\u00e9 je vyjm\u011bteRozeh\u0159ejte olej na 190 stup\u0148\u016fV misce sm\u00edchejte chilli pr\u00e1\u0161ek p\u0159ipraven\u00fd na za\u010d\u00e1tku, se\u010du\u00e1nsk\u00fd pep\u0159, r\u00fd\u017eov\u00fd ocet, s\u016fl a cukr. Z t\u00e9to sm\u011bsi vytvarujte jakousi sopkuVypn\u011bte plot\u00fdnku a za intenzivn\u00edho m\u00edch\u00e1n\u00ed nalijte polovinu oleje do otvoru \"sopky\"Po\u010dkejte 7 minut a p\u0159ilijte polovinu zb\u00fdvaj\u00edc\u00edho olejePo\u010dkejte dal\u0161\u00edch 5 minut a p\u0159ilijte zbytek oleje.Nechte vychladnout na pokojovou teplotu, pot\u00e9 dejte do lednice a nechte p\u0159es noc louhovat.P\u0159elijte do sklenice\t\n\t\n\t\tV lednici vydr\u017e\u00ed maxim\u00e1ln\u011b 1.5 t\u00fddne\nJ\u00e1 osobn\u011b vrac\u00edm v\u0161echno such\u00e9 ko\u0159en\u00ed (kardamom, bady\u00e1n, fenykl, sezam) do oleje a nech\u00e1v\u00e1m ho louhovat, ale z\u00e1le\u017e\u00ed na va\u0161\u00ed chuti\nSu\u0161en\u00e9 chilli papri\u010dky m\u016f\u017eete nahradit chilli vlo\u010dkami, chu\u0165 ale nebude \u00fapln\u011b stejn\u00e1\n\t\n\t\n\t\tChinoiseChili oil, Huile du Sichuan, Huile piment\u00e9e, Sichuan","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198438","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=198438"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198438\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8968"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}