{"id":199219,"title":"Lu rou fan neboli tchajwansk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9","modified":"2026-10-31T17:51:47+01:00","plain":"Tohle lahodn\u00e9 tchajwansk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9 je dokonalou kombinac\u00ed sladkoslan\u00e9 chuti a masa, kter\u00e9 se rozpl\u00fdv\u00e1 na jazyku a pohlad\u00ed po du\u0161i\n\n\n\nPoch\u00e1z\u00ed z \u010c\u00edny i z Tchaj-wanu, kde pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm j\u00eddl\u016fm. Jeho p\u016fvod vyvol\u00e1v\u00e1 v asijsk\u00e9 komunit\u011b spoustu debat. Americk\u00fd blog The Woks of Life ostatn\u011b ve sv\u00e9m \u010dl\u00e1nku o lu rou fan uv\u00e1d\u00ed n\u00e1sleduj\u00edc\u00ed historku: \n\n\n\nAby bylo jednou prov\u017edy jasno, spustila spr\u00e1va Tchaj-peje v roce 2011 rovnou velkou kampa\u0148, p\u0159i n\u00ed\u017e rozdala v\u00edce ne\u017e 1000 misek lu rou fan a z\u00e1rove\u0148 prohla\u0161ovala toto j\u00eddlo za sv\u00e9.\n\n\n\nAuto\u0159i to p\u0159irovn\u00e1vaj\u00ed k americk\u00e9 vl\u00e1d\u011b, ale p\u0159edstavte si, \u017ee by francouzsk\u00e1 vl\u00e1da rozd\u00e1vala tis\u00edce chocolatines (d\u011bl\u00e1m si legraci, j\u00e1 jim \u0159\u00edk\u00e1m pain au chocolat) jen kv\u016fli propagaci? \n\n\n\nJak se lu rou fan tradi\u010dn\u011b pod\u00e1v\u00e1?\n\n\n\nHned na \u00favod mus\u00edm \u0159\u00edct, \u017ee pokud si lu rou fan koup\u00edte na Tchaj-wanu, budou kousky vep\u0159ov\u00e9ho mnohem men\u0161\u00ed. Osobn\u011b miluji velk\u00e9 kusy b\u016f\u010dku, kter\u00e9 se rozpl\u00fdvaj\u00ed na jazyku, podobn\u011b jako u \u010d\u00ednsk\u00e9ho du\u0161en\u00e9ho vep\u0159ov\u00e9ho (hong shao rou), tak\u017ee tady je to n\u011bco mezi. \n\n\n\nDal\u0161\u00ed tchajwansk\u00fd zp\u016fsob, jak si vychutnat du\u0161en\u00e9 vep\u0159ov\u00e9: gua bao, v p\u0159elo\u017een\u00e9 napa\u0159ovan\u00e9 housce\n\n\n\nKousky jsou \u0161irok\u00e9 jako u \u010derven\u00e9ho vep\u0159ov\u00e9ho, ale velmi tenk\u00e9 jako u tradi\u010dn\u00edho lu rou fan. Up\u0159\u00edmn\u011b, nakr\u00e1jejte je tak velk\u00e9, jak v\u00e1m vyhovuje.\n\n\n\nSlavn\u00e9 \u010derven\u00e9 vep\u0159ov\u00e9, jedno z m\u00fdch obl\u00edben\u00fdch j\u00eddel\n\n\n\nNa dopln\u011bn\u00ed se obvykle pod\u00e1vaj\u00ed vejce du\u0161en\u00e1 zhruba dvacet minut ve stejn\u00e9m v\u00fdvaru a blan\u0161\u00edrovan\u00e1 zelenina. Ani ty na fotce nenajdete. Pro\u010d? Proto\u017ee to tak prost\u011b je. \n\n\n\nPou\u017e\u00edt su\u0161en\u00e9, nebo \u010derstv\u00e9 houby shiitake?\n\n\n\nOsobn\u011b d\u00e1v\u00e1m p\u0159ednost su\u0161en\u00fdm houb\u00e1m. B\u011bhem va\u0159en\u00ed nas\u00e1knou v\u0161echnu \u0161\u0165\u00e1vu a prom\u011bn\u00ed se ve velk\u00e1 sousta pln\u00e1 chuti, do kter\u00fdch se m\u016f\u017eete po\u0159\u00e1dn\u011b zakousnout \n\n\n\nCo k tomu pod\u00e1vat ha kao? \n\n\n\nHlavn\u00ed suroviny na lu rou fan\n\n\n\nStejn\u011b jako u \u010derven\u00e9ho vep\u0159ov\u00e9ho nesm\u00ed chyb\u011bt klasick\u00e9 \u010d\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed (Shaoxing), dva druhy s\u00f3jov\u00e9 om\u00e1\u010dky a samoz\u0159ejm\u011b bady\u00e1n i sko\u0159ice, kter\u00e1 v\u0161echny chut\u011b kr\u00e1sn\u011b zakulat\u00ed. \n\n\n\nDu\u0161en\u00e9 vep\u0159ov\u00e9 po francouzsku, marinovan\u00e9 v \u010derven\u00e9m v\u00edn\u011b: du\u0161en\u00e1 vep\u0159ov\u00e1 l\u00ed\u010dka\n\n\n\nJ\u00e1 pou\u017e\u00edv\u00e1m palmov\u00fd cukr, ale m\u016f\u017eete pou\u017e\u00edt jak\u00fdkoli cukr\n\n\n\nS \u010d\u00edm pod\u00e1vat lu rou fan?\n\n\n\nV z\u00e1sad\u011b je to j\u00eddlo, kter\u00e9 si vysta\u010d\u00ed samo. ALE pokud m\u00e1te hosty a chyst\u00e1te men\u0161\u00ed bufet s pokrmy asijsk\u00e9 kuchyn\u011b, m\u016f\u017eete ho trochu vylep\u0161it. \n\n\n\nM\u00edsto b\u00edl\u00e9 r\u00fd\u017ee si k n\u011bmu m\u016f\u017eete p\u0159edstavit kantonskou r\u00fd\u017ei, sma\u017eenou r\u00fd\u017ei nebo dokonce \u017elutou r\u00fd\u017ei (ne, nemysl\u00edm toho mil\u00e9ho kolegu z YouTube, podle posledn\u00edch zpr\u00e1v jsou jeho recepty vynikaj\u00edc\u00ed, ale on s\u00e1m k j\u00eddlu nen\u00ed)\n\n\n\n\n\n\tAutentick\u00e9 Lu Rou Fan - Tchajwansk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t450 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na kousky o velikosti p\u0159ibli\u017en\u011b 1,5 cm)2 l\u017ei\u010dky oleje50 g cukru4 su\u0161en\u00e9 houby shiitake60 ml v\u00edna Shaoxing45 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky30 ml tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky500 ml vody4 vejce natvrdoKo\u0159en\u00ed100 g sma\u017een\u00e9 \u0161alotky (v p\u0159\u00edpad\u011b pot\u0159eby nahra\u010fte sma\u017eenou cibul\u00ed)3 hv\u011bzdi\u010dky bady\u00e1nu1 svitek sko\u0159iceP\u0159\u00edlohy (voliteln\u00e9)Kai lan blan\u0161\u00edrovan\u00fd 5 minutPak choi blan\u0161\u00edrovan\u00e9 5 minut\t\n\t\n\t\tNakr\u00e1jejte vep\u0159ov\u00e9 maso na libovoln\u011b velk\u00e9 kouskyV hrnci p\u0159ive\u010fte vodu k varu a maso blan\u0161\u00edrujte 1 minutu. Sce\u010fte, opl\u00e1chn\u011bte, abyste odstranili ve\u0161kerou p\u011bnu, a dejte stranou.Ve woku na m\u00edrn\u00e9m ohni rozeh\u0159ejte olej a p\u0159idejte cukr. Zah\u0159\u00edvejte, dokud se cukr neza\u010dne rozpou\u0161t\u011bt.P\u0159idejte blan\u0161\u00edrovan\u00fd vep\u0159ov\u00fd b\u016f\u010dek, sma\u017eenou \u0161alotku, v\u00edno Shaoxing, sv\u011btlou s\u00f3jovou om\u00e1\u010dku, tmavou s\u00f3jovou om\u00e1\u010dku a vodu. Prom\u00edchejte a p\u0159ive\u010fte sm\u011bs k varu. Jakmile za\u010dne v\u0159\u00edt, p\u0159idejte ko\u0159en\u00ed a houbyNechte 2 hodiny zvolna dusit na m\u00edrn\u00e9m ohni a ob\u010das prom\u00edchejte, aby se sm\u011bs nep\u0159ichytila.Po 1:40 du\u0161en\u00ed p\u0159idejte vejce natvrdoV tuto chv\u00edli by maso m\u011blo b\u00fdt tak m\u011bkk\u00e9, \u017ee se rozpad\u00e1. Na z\u00e1v\u011br vyjm\u011bte s\u00e1\u010dek s ko\u0159en\u00edm a zvy\u0161te plamen na st\u0159edn\u011b siln\u00fd, aby om\u00e1\u010dka zhoustla. Ob\u010das prom\u00edchejte. M\u011blo by to trvat p\u0159ibli\u017en\u011b 5 minut. Om\u00e1\u010dka m\u00e1 b\u00fdt dost hust\u00e1, aby ulp\u00edvala na l\u017e\u00edci, ale mus\u00ed j\u00ed st\u00e1le zb\u00fdt dostatek.Pod\u00e1vejte na b\u00edl\u00e9 r\u00fd\u017ei s blan\u0161\u00edrovanou zeleninou\t\n\t\n\t\t\t\n\t\n\t\tPlat principalChinoisePorc brais\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199219","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=199219"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199219\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/10796"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}