{"id":198458,"title":"Pekingsk\u00e1 pol\u00e9vka","modified":"2026-10-31T17:39:24+01:00","plain":"Tradi\u010dn\u00ed pekingsk\u00e1 pol\u00e9vka, zn\u00e1m\u00e1 tak\u00e9 jako Suan La Tang nebo anglicky Hot and Sour Soup (a pro na\u0161e qu\u00e9beck\u00e9 \u010dten\u00e1\u0159e jako kysel\u00e1 pikantn\u00ed pol\u00e9vka), je tradi\u010dn\u00ed pol\u00e9vka hojn\u011b roz\u0161\u00ed\u0159en\u00e1 v \u010d\u00ednsk\u00e9 kuchyni. V na\u0161ich kon\u010din\u00e1ch jen m\u00e1lokter\u00e1 \u010d\u00ednsk\u00e1 restaurace tuto pol\u00e9vku nem\u00e1 na j\u00eddeln\u00edm l\u00edstku.\n\n\n\nA\u010dkoli jej\u00ed n\u00e1zev nazna\u010duje p\u016fvod v Pekingu, poch\u00e1z\u00ed tato pol\u00e9vka sp\u00ed\u0161e z ji\u017en\u00ed \u010c\u00edny, p\u0159esn\u011bji z provincie S\u2019-\u010dchuan. \n\n\n\n\n\n\n\nTato pol\u00e9vka je lahodnou kombinac\u00ed kysel\u00fdch a pikantn\u00edch chut\u00ed, d\u00edky kter\u00fdm je neuv\u011b\u0159iteln\u011b n\u00e1vykov\u00e1. Z\u00e1kladem tohoto receptu je rychl\u00fd ku\u0159ec\u00ed v\u00fdvar ochucen\u00fd pep\u0159em, chilli a octem, dopln\u011bn\u00fd houbami, bambusov\u00fdmi v\u00fdhonky, vejcem a tofu. \n\n\n\nKl\u00ed\u010dem k \u00fasp\u011bchu t\u00e9to lahodn\u00e9 pol\u00e9vky je dokonal\u00fd pom\u011br octa, s\u00f3jov\u00e9 om\u00e1\u010dky a pep\u0159e.\n\n\n\nHlavn\u00ed suroviny na pekingskou pol\u00e9vku \n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet: m\u016f\u017eete ho nahradit b\u00edl\u00fdm r\u00fd\u017eov\u00fdm octem, ale nebude to \u00fapln\u011b ono, \u010dern\u00fd r\u00fd\u017eov\u00fd ocet dod\u00e1v\u00e1 pol\u00e9vce n\u011bco nav\u00edc\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: nezbytn\u00e1 surovina, jde o b\u011b\u017enou slanou s\u00f3jovou om\u00e1\u010dku, kterou se\u017eenete v\u0161ude\n\n\n\nSe\u010du\u00e1nsk\u00fd pep\u0159: od b\u011b\u017en\u00e9ho pep\u0159e se v\u00fdrazn\u011b li\u0161\u00ed, dod\u00e1v\u00e1 pov\u011bstnou chu\u0165 \u201emala\u201c\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: nepostradateln\u00fd pro zahu\u0161t\u011bn\u00ed\n\n\n\nSezamov\u00fd olej: nep\u0159eh\u00e1n\u011bjte to s jeho mno\u017estv\u00edm, jinak p\u0159ebije chu\u0165 pol\u00e9vky\n\n\n\nTipy, aby se kysel\u00e1 pikantn\u00ed pol\u00e9vka povedla\n\n\n\n\n\n\n\nP\u0159ed p\u0159id\u00e1n\u00edm vejce p\u0159idejte 1 plechovku kuku\u0159ice. Obohat\u00ed pol\u00e9vku o dal\u0161\u00ed strukturu i chu\u0165. Pol\u00e9vka tak bude syt\u011bj\u0161\u00ed a v p\u0159\u00edpad\u011b pot\u0159eby poslou\u017e\u00ed jako lehk\u00fd ob\u011bd \u010di ve\u010de\u0159e, nejen jako p\u0159edkrm.\n\n\n\n\u010cerstv\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dky nasypan\u00e9 navrch dodaj\u00ed jinak velmi jemn\u00e9 pol\u00e9vce p\u0159\u00edjemnou k\u0159upavost. Na jednu misku pol\u00e9vky pou\u017eijte malou hrst s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f.\n\n\n\nMohu pekingskou pol\u00e9vku uchovat a pozd\u011bji oh\u0159\u00e1t?\n\n\n\nAno, m\u016f\u017eete, ale to neznamen\u00e1, \u017ee je to dobr\u00fd n\u00e1pad. Vejce i pol\u00e9vka jako celek z\u00edskaj\u00ed dost zvl\u00e1\u0161tn\u00ed konzistenci\n\n\n\n\n\n\tPrav\u00e1 pekingsk\u00e1 pol\u00e9vka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 horn\u00ed ku\u0159ec\u00ed stehna100 g tofu6 l\u017ei\u010dek \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa1 l\u017ei\u010dka mlet\u00e9ho se\u010du\u00e1nsk\u00e9ho pep\u0159e0.5 l\u017ei\u010dky chilli pasty3 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017ei\u010dka cukru2 roz\u0161lehan\u00e1 vejce10 g su\u0161en\u00fdch hub shiitake10 g jid\u00e1\u0161ov\u00fdch uch (su\u0161en\u00fdch)40 g nahrubo nastrouhan\u00e9ho z\u00e1zvoru120 g bambusov\u00fdch v\u00fdhonk\u016f2 stonky jarn\u00ed cibulky nakr\u00e1jen\u00e9 najemno1 svazek nasekan\u00e9ho koriandru1 l\u017ei\u010dka \u010dern\u00e9ho pep\u0159e1.5 litru vody (s)\t\n\t\n\t\tNamo\u010dte houby na 30 minut do vla\u017en\u00e9 vody. Opl\u00e1chn\u011bte je a nechte okapatKu\u0159e vlo\u017ete do vrouc\u00ed osolen\u00e9 vody a va\u0159te na st\u0159edn\u011b siln\u00e9m ohni 20 minutKu\u0159e vyjm\u011bte a v\u00fdvar p\u0159ece\u010fte. Nechte vychladnout.Ku\u0159e, houby, tofu a bambusov\u00e9 v\u00fdhonky nakr\u00e1jejte na tenk\u00e9 nudli\u010dky\u0160krob rozm\u00edchejte metli\u010dkou v \u010d\u00e1sti studen\u00e9ho v\u00fdvaru.Zbytek v\u00fdvaru p\u0159ive\u010fte k varuNa st\u0159edn\u011b siln\u00e9m ohni p\u0159idejte houby, tofu, s\u00f3jovou om\u00e1\u010dku a z\u00e1zvor.M\u00edchejte 30 sekund a p\u0159idejte ku\u0159eDob\u0159e prom\u00edchejte a p\u0159idejte r\u00fd\u017eov\u00fd ocet, chilli pastu a cukr.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte rozm\u00edchan\u00fd \u0161krob a va\u0159te jednu minutuPomalu tenk\u00fdm pram\u00ednkem p\u0159il\u00e9vejte roz\u0161lehan\u00e9 vejce a nep\u0159etr\u017eit\u011b m\u00edchejte 1 minutuP\u0159idejte oba druhy pep\u0159e a sezamov\u00fd olej. M\u00edchejte 15 sekundVypn\u011bte ohe\u0148 a p\u0159idejte jarn\u00ed cibulku a koriandr\t\n\t\n\t\tP\u0159ed p\u0159id\u00e1n\u00edm vejce p\u0159idejte 1 konzervu kuku\u0159ice. Pol\u00e9vka tak z\u00edsk\u00e1 zaj\u00edmav\u011bj\u0161\u00ed strukturu a dal\u0161\u00ed chu\u0165ov\u00fd rozm\u011br. Bude tak\u00e9 syt\u011bj\u0161\u00ed, tak\u017ee v p\u0159\u00edpad\u011b pot\u0159eby poslou\u017e\u00ed jako lehk\u00fd ob\u011bd nebo ve\u010de\u0159e, nejen jako p\u0159edkrm.\n\u010cerstv\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dky nasypan\u00e9 navrch dodaj\u00ed jinak velmi jemn\u00e9 pol\u00e9vce p\u0159\u00edjemnou k\u0159upavost. Na jednu misku pol\u00e9vky pou\u017eijte malou hrst s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f.\n\t\n\t\n\t\tSoupes et bouillonsChinoisepotage aigre doux, potage p\u00e9kinois, soupe p\u00e9kinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198458","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=198458"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198458\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7939"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}