{"id":198992,"title":"Hong shao rou neboli \u010d\u00ednsk\u00e9 \u010derven\u00e9 vep\u0159ov\u00e9","modified":"2026-10-31T17:48:38+01:00","plain":"Podle legendy bylo \u010derven\u00e9 vep\u0159ov\u00e9 Maov\u00fdm obl\u00edben\u00fdm j\u00eddlem. A\u0165 u\u017e je to pravda, nebo ne, \u010derven\u00e9 vep\u0159ov\u00e9 pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm j\u00eddl\u016fm v \u010c\u00edn\u011b. V r\u016fzn\u00fdch obm\u011bn\u00e1ch se objevuje i v dal\u0161\u00edch asijsk\u00fdch kuchyn\u00edch, ale v \u010d\u00ednsk\u00e9 kuchyni je skute\u010dn\u011b pevn\u011b zako\u0159en\u011bn\u00e9 a dostalo se dokonce i do Thajska v podob\u011b pokrmu Moo Palo.\n\n\n\nObvykle se do n\u011bj p\u0159id\u00e1v\u00e1 n\u011bkolik druh\u016f ko\u0159en\u00ed, ale po spoust\u011b pokus\u016f jsem zjistil, \u017ee \u010derven\u00e9 vep\u0159ov\u00e9 lze p\u0159ipravit i ve zjednodu\u0161en\u00e9 verzi, ani\u017e by se zm\u011bnila jeho chu\u0165. S radost\u00ed v\u00e1m tedy p\u0159edstavuji sv\u016fj naprosto jednoduch\u00fd recept! \n\n\n\nPozor, p\u0159edem varuji, tohle sladkoslan\u00e9 j\u00eddlo pat\u0159\u00ed k tomu nejlep\u0161\u00edmu, co existuje, a opravdu hroz\u00ed, \u017ee si na n\u011bm vyp\u011bstujete z\u00e1vislost. Dal\u0161\u00ed n\u00e1zvy: du\u0161en\u00e9 vep\u0159ov\u00e9, vep\u0159ov\u00e9 na karamelu. Pokud se o tomto fascinuj\u00edc\u00edm pokrmu chcete dozv\u011bd\u011bt v\u00edce, pod\u00edvejte se sem! \n\n\n\nKr\u00e1sn\u00fd za\u010d\u00e1tek karamelizace \n\n\n\nHlavn\u00ed suroviny na \u010derven\u00e9 vep\u0159ov\u00e9\n\n\n\nV\u00edno Shaoxing: nezbytn\u00e1 surovina pro autentickou chu\u0165 \u010d\u00ednsk\u00e9ho vep\u0159ov\u00e9ho na karamelu. V\u00edce o n\u011bm i o tom, \u010d\u00edm ho nahradit, se dozv\u00edte v m\u00e9m podrobn\u00e9m \u010dl\u00e1nku na toto t\u00e9ma\n\n\n\nSv\u011btl\u00e1 a tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: pro tento pokrm jsou nezbytn\u00e9 ob\u011b! Sv\u011btl\u00e1 dod\u00e1 slanost a tmav\u00e1 hloubku chuti a p\u0159edev\u0161\u00edm typickou \u010dervenou barvu. V\u00edce o r\u016fzn\u00fdch s\u00f3jov\u00fdch om\u00e1\u010dk\u00e1ch se dozv\u00edte zde\n\n\n\nA vep\u0159ov\u00fd b\u016f\u010dek: dejte si pozor, abyste nekoupili solen\u00fd b\u016f\u010dek. Jednou jsem tuhle chybu ud\u011blal a…\u0159ekn\u011bme, \u017ee jsem m\u011bl opravdu velikou \u017e\u00edze\u0148, hahaha\n\n\n\nPokud m\u00e1te r\u00e1di du\u0161en\u00e9 vep\u0159ov\u00e9, vyzkou\u0161ejte jeho tchajwansk\u00e9ho p\u0159\u00edbuzn\u00e9ho, Lu Rou Fan \n\n\n\nTipy, aby se \u010d\u00ednsk\u00e9 vep\u0159ov\u00e9 na karamelu povedlo\n\n\n\nPokud se v\u00e1m nechce do zdlouhav\u00e9 p\u0159\u00edpravy, p\u0159esko\u010dte kroky 1, 2 a 3, b\u016f\u010dek jen ope\u010dte na prudk\u00e9m ohni dohn\u011bda, p\u0159idejte v\u0161echny ostatn\u00ed suroviny najednou a pak nechte zvolna dusit. \n\n\n\nTrochu t\u00edm utrp\u00ed vzhled i textura, ale bude to t\u00e9m\u011b\u0159 bez n\u00e1dob\u00ed a bez starost\u00ed.\n\n\n\nJe velmi d\u016fle\u017eit\u00e9 nechat vep\u0159ov\u00e9 dusit, dokud nezm\u011bkne a tekutina nezkaramelizuje. Podle po\u010d\u00e1te\u010dn\u00edho mno\u017estv\u00ed to m\u016f\u017ee chv\u00edli trvat, ale v\u011b\u0159te mi, stoj\u00ed to za to.\n\n\n\nS \u010d\u00edm pod\u00e1vat \u010derven\u00e9 vep\u0159ov\u00e9? \n\n\n\nM\u00e1 velmi v\u00fdraznou chu\u0165, a proto se k n\u011bmu hod\u00ed jednoduch\u00e9 p\u0159\u00edlohy. M\u016f\u017ee to b\u00fdt b\u00edl\u00e1 r\u00fd\u017ee va\u0159en\u00e1 v p\u00e1\u0159e, sma\u017een\u00e1 r\u00fd\u017ee nebo kantonsk\u00e1 r\u00fd\u017ee\n\n\n\nPokud v\u00e1m chutn\u00e1 sladk\u00e1 str\u00e1nka tohoto receptu, zamilujete si moje sladkokysel\u00e9 vep\u0159ov\u00e9! M\u00e1m ale i expresn\u00ed verzi \u010derven\u00e9ho vep\u0159ov\u00e9ho, kterou najdete zde\n\n\n\n\n\n\t\u010cerven\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg vep\u0159ov\u00e9ho b\u016f\u010dku, nejl\u00e9pe nesolen\u00e9ho3 l\u017e\u00edce  hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru9 l\u017eic  v\u00edna Shaoxing 3 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 2 l\u017e\u00edce  tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky  2 hrnky hork\u00e9 vody ( nebo tolik, aby bylo maso ze 3\/4 pono\u0159en\u00e9)\t\n\t\n\t\tPokud jste koupili b\u016f\u010dek vcelku, nejprve ho nakr\u00e1jejte na kousky po\u017eadovan\u00e9 tlou\u0161\u0165ky.V hrnci p\u0159ive\u010fte vodu k varu. Kousky b\u016f\u010dku n\u011bkolik minut blan\u0161\u00edrujte. Maso vyjm\u011bte z hrnce, opl\u00e1chn\u011bte a dejte stranou.Do woku na m\u00edrn\u00e9m ohni dejte olej a cukr. Nechte cukr \u010d\u00e1ste\u010dn\u011b rozpustit a p\u0159idejte maso. Zvy\u0161te plamen na st\u0159edn\u00ed a op\u00e9kejte, dokud maso lehce nezezl\u00e1tne.St\u00e1hn\u011bte plamen na m\u00edrn\u00fd a p\u0159idejte v\u00edno na va\u0159en\u00ed Shaoxing, sv\u011btlou s\u00f3jovou om\u00e1\u010dku, tmavou s\u00f3jovou om\u00e1\u010dku a horkou vodu.P\u0159iklopte a zvolna duste 45 minut a\u017e 1 hodinu 30 minut, dokud maso nezm\u011bkne (n\u011bkte\u0159\u00ed \u010derven\u00e9 vep\u0159ov\u00e9 dus\u00ed i 4 hodiny!). Ka\u017ed\u00fdch 5 a\u017e 10 minut prom\u00edchejte, aby se maso nep\u0159ip\u00e1lilo, a pokud se tekutina p\u0159\u00edli\u0161 odpa\u0159\u00ed, p\u0159ilijte vodu.Jakmile je maso m\u011bkk\u00e9, a pokud ve woku zb\u00fdv\u00e1 je\u0161t\u011b hodn\u011b tekutiny, odklopte poklici, zvy\u0161te plamen a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed nechte om\u00e1\u010dku zredukovat, dokud nebude kr\u00e1sn\u011b hust\u00e1 (jako karamel).Pod\u00e1vejte s r\u00fd\u017e\u00ed\t\n\t\n\t\tPokud maso nen\u00ed dostate\u010dn\u011b m\u011bkk\u00e9, nebojte se ho dusit d\u00e9le\n\t\n\t\n\t\t\uba54\uc778 \uc694\ub9ac\uc911\uc2dd","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198992","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=198992"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198992\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/139"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}