{"id":199283,"title":"Hov\u011bz\u00ed sha cha s v\u00fdraznou om\u00e1\u010dkou","modified":"2026-10-31T17:53:03+01:00","plain":"Lahodn\u00fd tradi\u010dn\u00ed \u010d\u00ednsk\u00fd recept na restovan\u00e9 hov\u011bz\u00ed s om\u00e1\u010dkou sa cha\n\n\n\nStejn\u011b jako jeho velmi obl\u00edben\u00fd p\u0159\u00edbuzn\u00fd, ku\u0159ec\u00ed s om\u00e1\u010dkou sa cha, pat\u0159\u00ed hov\u011bz\u00ed s om\u00e1\u010dkou sa cha (\u6c99\u8336\u725b\u8089) k nedocen\u011bn\u00fdm \u010d\u00ednsk\u00fdm recept\u016fm, kter\u00e9 se skv\u011ble hod\u00ed na rodinn\u00fd st\u016fl s n\u011bkolika pokrmy ke spole\u010dn\u00e9mu sd\u00edlen\u00ed. Pod\u00e1vejte ho se sma\u017eenou r\u00fd\u017e\u00ed, nudlemi se zeleninou, b\u00edlou r\u00fd\u017e\u00ed, hong shao rou a trochou blan\u0161\u00edrovan\u00e9 zeleniny a vychutnejte si lahodn\u00e9 asijsk\u00e9 j\u00eddlo \n\n\n\nKu\u0159ec\u00ed s om\u00e1\u010dkou sa cha\n\n\n\nP\u016fvod hov\u011bz\u00edho s om\u00e1\u010dkou sa cha\n\n\n\nOm\u00e1\u010dka poch\u00e1z\u00ed z m\u011bsta \u010cchao-\u010dou v \u010d\u00ednsk\u00e9 provincii Kuang-tung, a tak lze rozumn\u011b p\u0159edpokl\u00e1dat, \u017ee restovan\u00e9 hov\u011bz\u00ed s touto om\u00e1\u010dkou poch\u00e1z\u00ed ze stejn\u00e9 oblasti. \n\n\n\nV\u00edc toho k tomu nen\u00ed co dodat. Pokud tuto om\u00e1\u010dku je\u0161t\u011b nezn\u00e1te (hojn\u011b se pou\u017e\u00edv\u00e1 p\u0159i \u010d\u00ednsk\u00e9m fondue), obvykle se skl\u00e1d\u00e1 ze s\u00f3jov\u00e9ho oleje, \u010desneku, \u0161alotek, chilli papri\u010dek, pakambaly hladk\u00e9 a su\u0161en\u00fdch krevet. \n\n\n\nPom\u011bry surovin se ov\u0161em li\u0161\u00ed podle zna\u010dky i restaurace, tak\u017ee se m\u016f\u017eete setkat s pom\u011brn\u011b odli\u0161n\u00fdmi chut\u011bmi. \n\n\n\nHlavn\u00ed suroviny na restovan\u00e9 hov\u011bz\u00ed s om\u00e1\u010dkou sa cha\n\n\n\n\n\n\n\nHov\u011bz\u00ed: pou\u017eijte maso vhodn\u00e9 na minutkovou \u00fapravu, nap\u0159\u00edklad vysok\u00fd nebo n\u00edzk\u00fd ro\u0161t\u011bnec\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: nechutn\u00e1 po \u00fast\u0159ic\u00edch, ale dod\u00e1 j\u00eddlu skv\u011blou chu\u0165. Pro alergiky existuje i vegetari\u00e1nsk\u00e1 verze\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: b\u011b\u017en\u011b dostupn\u00e1 slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka\n\n\n\nV\u00edno Shaoxing: tradi\u010dn\u00ed \u010d\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno, kter\u00e9 m\u016f\u017eete nahradit such\u00fdm sherry nebo sak\u00e9, i kdy\u017e v\u00fdsledek nebude \u00fapln\u011b stejn\u00fd\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: nezbytn\u00e1 sou\u010d\u00e1st marin\u00e1dy, kter\u00e1 v\u0161e spoj\u00ed a p\u0159i tepeln\u00e9 \u00faprav\u011b dod\u00e1 hov\u011bz\u00edmu p\u0159\u00edjemnou strukturu\n\n\n\nSezamov\u00fd olej: zde m\u016f\u017eete podle chuti pou\u017e\u00edt olej z pra\u017een\u00e9ho sezamu nebo panensk\u00fd sezamov\u00fd olej, li\u0161it se bude intenzita sezamov\u00e9 chuti. Osobn\u011b d\u00e1v\u00e1m p\u0159ednost oleji z pra\u017een\u00e9ho sezamu\n\n\n\nKai lan: naz\u00fdv\u00e1 se tak\u00e9 \u010d\u00ednsk\u00e1 brokolice a v \u010d\u00ednsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 velmi \u010dasto\n\n\n\n\n\n\tHov\u011bz\u00ed s om\u00e1\u010dkou Sa Cha\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)1 mal\u00fd svazek \u010d\u00ednsk\u00e9 brokolice (kai lan, m\u016f\u017eete nahradit pak choi)Marin\u00e1da0.5 l\u017ei\u010dky soli1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky0.5 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky0.25 l\u017ei\u010dky pep\u0159e (mlet\u00e9ho)0.25 l\u017ei\u010dky cukru0.5 l\u017e\u00edce v\u00edna Shaoxing2 l\u017e\u00edce vody3 l\u017ei\u010dky kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017ei\u010dka sezamov\u00e9ho olejeNa restov\u00e1n\u00edolej na sma\u017een\u00ed (podle pot\u0159eby)3 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)2 l\u017e\u00edce om\u00e1\u010dky Sa Cha\t\n\t\n\t\tHov\u011bz\u00ed maso nakr\u00e1jejte na pl\u00e1tky. V m\u00edse prom\u00edchejte se v\u0161emi surovinami na marin\u00e1du.Nechte marinovat 15 minutBlan\u0161\u00edrujte zeleninu: ve velk\u00e9m hrnci p\u0159ive\u010fte vodu k varu, p\u0159idejte malou \u0161petku soli a 1 l\u017ei\u010dku oleje s neutr\u00e1ln\u00ed chut\u00ed.Va\u0159te 10-15 sekund, dokud nebude zelenina t\u00e9m\u011b\u0159 hotov\u00e1. Zeleninu nep\u0159eva\u0159te.Do velk\u00e9 p\u00e1nve nalijte olej na sma\u017een\u00ed tak, aby rovnom\u011brn\u011b pokr\u00fdval dno p\u00e1nve (2-3cm). Zah\u0159ejte p\u0159ibli\u017en\u011b na 120-140 stup\u0148\u016f Celsia.Rozlo\u017ete do oleje pl\u00e1tky hov\u011bz\u00edho masa. Nechte je p\u0159ibli\u017en\u011b 5 a\u017e 10 sekund bez m\u00edch\u00e1n\u00ed a pak n\u011bkolikr\u00e1t zlehka prom\u00edchejte, dokud nezm\u011bn\u00ed barvu.Jakmile maso na povrchu zm\u011bn\u00ed barvu, ihned ho vyjm\u011bte a v p\u00e1nvi nechte p\u0159ibli\u017en\u011b 1 l\u017e\u00edci oleje. Zbyl\u00fd olej si odlo\u017ete na restov\u00e1n\u00ed zeleniny p\u0159i p\u0159\u00edprav\u011b jin\u00e9ho j\u00eddla.Na st\u0159edn\u00edm plameni restujte \u010desnek s om\u00e1\u010dkou Sa Cha p\u0159ibli\u017en\u011b 30 sekund, dokud se v\u00fdrazn\u011b nerozvon\u00edP\u0159idejte hov\u011bz\u00ed maso a jednu a\u017e dv\u011b minuty d\u016fkladn\u011b m\u00edchejtePl\u00e1tky hov\u011bz\u00edho masa p\u0159endejte na serv\u00edrovac\u00ed tal\u00ed\u0159 spolu s blan\u0161\u00edrovanou zeleninou.\t\n\t\n\t\tNa mno\u017estv\u00ed oleje nez\u00e1vis\u00ed, zda bude j\u00eddlo chutn\u00e9, ale v\u00fdrazn\u011b pom\u00e1h\u00e1 dos\u00e1hnout spr\u00e1vn\u00e9 konzistence masa, zvl\u00e1\u0161\u0165 pokud tento recept je\u0161t\u011b nem\u00e1te za\u017eit\u00fd a nem\u00e1te v ruce regulaci teploty. P\u0159izn\u00e1v\u00e1m, \u017ee p\u0159ed z\u00e1v\u011bre\u010dn\u00fdm focen\u00edm jsem p\u0159ipravoval jedno tu\u010dn\u00e9 j\u00eddlo za druh\u00fdm, tak\u017ee jak vid\u00edte na fotce, tentokr\u00e1t jsem s olejem trochu \u0161et\u0159il\n\t\n\t\n\t\tPlat principalChinoise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nPro tento \u010dl\u00e1nek jsem p\u0159evzal recept z webu \u201eChina Sichuan Food\u201c. Mno\u017estv\u00ed \u010desneku jsem zv\u00fd\u0161il","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199283","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=199283"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199283\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/19268"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}