{"id":198621,"title":"R\u00fd\u017ee s \u010d\u00ednskou klob\u00e1sou va\u0159en\u00e1 v p\u00e1\u0159e","modified":"2026-10-31T17:41:25+01:00","plain":"Skv\u011bl\u00fd recept na r\u00fd\u017ei lahodn\u011b provon\u011bnou \u010d\u00ednsk\u00fdmi klob\u00e1sami lap xuong\n\n\n\nTenhle recept zkou\u0161\u00edm u\u017e n\u011bkolik t\u00fddn\u016f a mus\u00edm \u0159\u00edct, \u017ee jsem s n\u00edm kone\u010dn\u011b spokojen\u00fd. Vych\u00e1zel jsem ze z\u00e1kladn\u00edho \u010d\u00ednsk\u00e9ho (kantonsk\u00e9ho) postupu, kter\u00e9mu jsem dodal trochu \u0161mrncu\n\n\n\n\n\n\n\nPodstata receptu: pro\u010d tak dob\u0159e chutn\u00e1?\n\n\n\nZkou\u0161\u00edm do sv\u00fdch recept\u016f za\u0159adit novou \u010d\u00e1st, proto\u017ee ne ke ka\u017ed\u00e9mu se d\u00e1 vypr\u00e1v\u011bt n\u011bjak\u00e1 zaj\u00edmavost nebo poutav\u00fd p\u0159\u00edb\u011bh o jeho p\u016fvodu. \n\n\n\nNav\u00edc si mysl\u00edm, \u017ee postupovat podle receptu (a upravovat si ho podle vlastn\u00ed chuti) d\u00e1v\u00e1 mnohem v\u011bt\u0161\u00ed smysl, kdy\u017e \u010dlov\u011bk pochop\u00ed, pro\u010d je ur\u010dit\u00fd krok nebo surovina pot\u0159eba, nebo naopak nen\u00ed. \n\n\n\nTahle \u010d\u00e1st nahrad\u00ed obvykl\u00e9 \u201eseznamy\u201c hlavn\u00edch surovin a jednotliv\u00fdch krok\u016f a spoj\u00ed je do v\u00edcem\u00e9n\u011b souvisl\u00e9ho textu, kter\u00fd bude mnohem straviteln\u011bj\u0161\u00ed (alespo\u0148 v to douf\u00e1m)\n\n\n\nPostup p\u0159\u00edpravy r\u00fd\u017ee s \u010d\u00ednsk\u00fdmi klob\u00e1sami na p\u00e1\u0159e\n\n\n\nP\u0159\u00edprava m\u00e1 4 hlavn\u00ed kroky: \n\n\n\n1. Uva\u0159en\u00ed r\u00fd\u017ee b\u011b\u017en\u00fdm zp\u016fsobem\n\n\n\nK tomuhle kroku nen\u00ed moc co dodat, j\u00e1 d\u00e1v\u00e1m p\u0159ednost r\u00fd\u017ei na sushi (bez ochucen\u00ed octem), ale n\u011bkdo m\u00e1 rad\u011bji lepkavou r\u00fd\u017ei nebo jasm\u00ednovou r\u00fd\u017ei. D\u016fle\u017eit\u00e9 je jako obvykle r\u00fd\u017ei p\u0159ed va\u0159en\u00edm d\u016fkladn\u011b propl\u00e1chnout, abychom odstranili co nejv\u00edc voln\u00e9ho \u0161krobu (a r\u00fd\u017ee nebyla ka\u0161ovit\u00e1)\n\n\n\nJ\u00e1 osobn\u011b pou\u017e\u00edv\u00e1m levn\u00fd r\u00fd\u017eovar\n\n\n\nZa druh\u00e9, pokud mo\u017eno ji uva\u0159\u00edme s o 10% men\u0161\u00edm mno\u017estv\u00edm vody. Proto\u017ee ji pozd\u011bji v receptu je\u0161t\u011b dova\u0159\u00edme na p\u00e1\u0159e, i t\u00edmhle zajist\u00edme spr\u00e1vnou konzistenci hotov\u00e9ho j\u00eddla. Na rozd\u00edl od congee chceme, aby zrnka z\u016fstala cel\u00e1\n\n\n\n2. Provon\u011bn\u00ed tuku a p\u0159\u00edprava om\u00e1\u010dky\n\n\n\nJak napov\u00edd\u00e1 n\u00e1zev receptu, hlavn\u00edm zdrojem b\u00edlkovin jsou \u010d\u00ednsk\u00e9 kantonsk\u00e9 klob\u00e1sy lap xuong. Tyhle klob\u00e1sy maj\u00ed velmi v\u00fdrazn\u00e9 aroma, kter\u00e9 m\u00e1 daleko k pouh\u00e9 slan\u00e9 \u010di uzen\u00e9 chuti jejich evropsk\u00fdch p\u0159\u00edbuzn\u00fdch: najdete v nich v\u00fdrazn\u00e9 sladk\u00e9 t\u00f3ny, sm\u011bs p\u011bti ko\u0159en\u00ed i v\u00edno Shaoxing. \n\n\n\nPr\u00e1v\u011b proto \u010d\u00e1st klob\u00e1s pou\u017eijeme k provon\u011bn\u00ed trochy \u017eivo\u010di\u0161n\u00e9ho tuku. M\u016f\u017eete pou\u017e\u00edt neutr\u00e1ln\u00ed rostlinn\u00fd olej (nap\u0159\u00edklad slune\u010dnicov\u00fd nebo kuku\u0159i\u010dn\u00fd), ale vep\u0159ov\u00e9 s\u00e1dlo, hov\u011bz\u00ed l\u016fj nebo kachn\u00ed s\u00e1dlo j\u00eddlu objektivn\u011b dodaj\u00ed podstatn\u011b lep\u0161\u00ed chu\u0165.\n\n\n\nS provon\u011bn\u00edm tuku za\u010dneme na m\u00edrn\u00e9m ohni a klob\u00e1sy nech\u00e1me pomalu op\u00e9kat, dokud nebudou z obou stran lehce k\u0159upav\u00e9. Pak tento chutn\u00fd tuk p\u0159id\u00e1me k cukru, sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce a sma\u017een\u00e9mu \u010desneku. \n\n\n\nI kdy\u017e jsou pom\u011brn\u011b \u201eb\u00edl\u00e9\u201c, nenechte se zm\u00e1st, nudle se sma\u017een\u00fdm \u010desnekem maj\u00ed velmi v\u00fdraznou chu\u0165!\n\n\n\nPo prom\u00edch\u00e1n\u00ed p\u0159idejte nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy a nadrobno nakr\u00e1jen\u00e9 k\u0159upav\u00e9 klob\u00e1sy. Pro\u010d nesm\u00edchat v\u0161echno najednou? Chci d\u00e1t cukru \u010das se rozpustit a sma\u017een\u00e9mu \u010desneku mo\u017enost provon\u011bt tekutou om\u00e1\u010dku, ne\u017e do n\u00ed p\u0159id\u00e1m pevn\u00e9 suroviny, kter\u00e9 zt\u00ed\u017e\u00ed m\u00edch\u00e1n\u00ed a celou sm\u011bs ochlad\u00ed. \n\n\n\n\n\n\n\nT\u011bch p\u00e1r nadrobno nakr\u00e1jen\u00fdch kousk\u016f \u010d\u00ednsk\u00fdch klob\u00e1s je\u0161t\u011b pos\u00edl\u00ed jejich typick\u00e9 aroma, kter\u00e9 je u\u017e d\u00edky provon\u011bn\u00e9mu tuku velmi v\u00fdrazn\u00e9.\n\n\n\n3. Va\u0159en\u00ed r\u00fd\u017ee s klob\u00e1sami na p\u00e1\u0159e\n\n\n\nTenhle krok je d\u016fle\u017eit\u00fd, p\u0159esto\u017ee trv\u00e1 jen p\u00e1r minut. Teplo jemn\u011b rozpust\u00ed tuk v klob\u00e1s\u00e1ch lap cheong, kter\u00fd pak provon\u00ed r\u00fd\u017ei\n\n\n\n4. Vm\u00edch\u00e1n\u00ed om\u00e1\u010dky\n\n\n\nNakonec p\u0159i pod\u00e1v\u00e1n\u00ed bu\u010f nalijte om\u00e1\u010dku p\u0159\u00edmo na j\u00eddlo v napa\u0159ovac\u00edm ko\u0161\u00edku, nebo ji zvl\u00e1\u0161\u0165 prom\u00edchejte s r\u00fd\u017e\u00ed a navrch rozlo\u017ete kousky klob\u00e1s uva\u0159en\u00fdch na p\u00e1\u0159e a trochu jarn\u00ed cibulky, jako jsem to ud\u011blal j\u00e1 na fotografii hotov\u00e9ho j\u00eddla. \n\n\n\n\n\n\tR\u00fd\u017ee s \u010d\u00ednsk\u00fdmi klob\u00e1skami va\u0159en\u00e1 v p\u00e1\u0159e - \u814a\u80a0\u84b8\u996d\n\t\t\n\t\t\t\n\t\n\t\tWokpanier vapeurcuiseur \u00e0 riz\t\n\t\n\t\t140 g neva\u0159en\u00e9 r\u00fd\u017ee2 \u010d\u00ednsk\u00e9 klob\u00e1sky lap xuong2 l\u017e\u00edce s\u00e1dla (nebo chu\u0165ov\u011b neutr\u00e1ln\u00ed rostlinn\u00fd olej \u010di jin\u00fd \u017eivo\u010di\u0161n\u00fd tuk)1 l\u017ei\u010dka cukru2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka yacai (nakl\u00e1dan\u00e9 listy \u010d\u00ednsk\u00e9 ho\u0159\u010dice)1 l\u017ei\u010dka sma\u017een\u00e9ho \u010desneku\t\n\t\n\t\tNakr\u00e1jejte klob\u00e1sky na tenk\u00e9 pl\u00e1tkyDo studen\u00e9ho woku nebo rendl\u00edku dejte tuk a p\u0159idejte 4 pl\u00e1tky klob\u00e1sky. Zah\u0159\u00edvejte na st\u0159edn\u00edm plameni, dokud nen\u00ed tuk hork\u00fd, a pot\u00e9 vypn\u011bte spor\u00e1k. Pou\u017eijte zde siln\u011bj\u0161\u00ed pl\u00e1tky, aby se nep\u0159ip\u00e1lilyHork\u00fd tuk nalijte do s\u00f3jov\u00e9 om\u00e1\u010dky sm\u00edchan\u00e9 s cukrem a sma\u017een\u00fdm \u010desnekem a m\u00edchejte, dokud se v\u0161e dob\u0159e nespoj\u00ed. T\u00edm p\u0159iprav\u00edte om\u00e1\u010dku na r\u00fd\u017ei.Nakr\u00e1jejte 2 ope\u010den\u00e9 pl\u00e1tky najemno a vm\u00edchejte je do om\u00e1\u010dky. Zb\u00fdvaj\u00edc\u00ed dva sn\u011bzte, i kucha\u0159 si p\u0159ece zaslou\u017e\u00ed odm\u011bnuP\u0159idejte do om\u00e1\u010dky listy ho\u0159\u010dice. Dob\u0159e prom\u00edchejte.Uva\u0159te r\u00fd\u017ei p\u0159ibli\u017en\u011b s o 10% men\u0161\u00edm mno\u017estv\u00edm vody, ne\u017e b\u011b\u017en\u011b pou\u017e\u00edv\u00e1te.Uva\u0159enou r\u00fd\u017ei rozlo\u017ete na tal\u00ed\u0159 v parn\u00edm hrnci, navrch polo\u017ete pl\u00e1tky klob\u00e1sky a va\u0159te v p\u00e1\u0159e 5 min nebo dokud klob\u00e1ska nezpr\u016fsvitn\u00edP\u0159elijte p\u0159ipravenou om\u00e1\u010dkou na r\u00fd\u017ei a nechte va\u0159it je\u0161t\u011b 3 minuty\t\n\t\n\t\tKdy\u017e klob\u00e1sku nakr\u00e1j\u00edte na tenk\u00e9 pl\u00e1tky, sn\u00e1ze se uva\u0159\u00ed.\nKantonsk\u00e1 klob\u00e1ska lap xuong dod\u00e1 j\u00eddlu v\u00fdrazn\u011bj\u0161\u00ed v\u016fni v\u00edna a masa.\nNa tento recept budete pot\u0159ebovat parn\u00ed hrnec\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198621","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=198621"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198621\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/10062"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}