{"id":199358,"title":"Choy sum, co to je a jak ho p\u0159ipravit po kantonsku","modified":"2026-10-31T17:54:39+01:00","plain":"Co je choy sum? \n\n\n\nChoy sum, ozna\u010dovan\u00fd tak\u00e9 jako \u201eyu choy\u201c nebo \u201eyu choy sum\u201c, je zelen\u00e1 ko\u0161\u0165\u00e1lov\u00e1 zelenina. U n\u00e1s se mu \u0159\u00edk\u00e1 jednodu\u0161e \u201e\u010d\u00ednsk\u00e9 zel\u00ed\u201c, p\u016fvodn\u00ed v\u00fdznam n\u00e1zvu \u201echoy sum\u201c je ale \u201esrdce zeleniny\u201c. \n\n\n\nJe to jedna z mnoha odr\u016fd \u010d\u00ednsk\u00e9ho zel\u00ed, kter\u00e1 se skl\u00edz\u00ed se stonky i bez nich a obvykle se prod\u00e1v\u00e1 ve svazc\u00edch. P\u0159itom se v \u010d\u00ednsk\u00e9, thajsk\u00e9 a indon\u00e9sk\u00e9 kuchyni j\u00ed \u00fapln\u011b v\u0161echno, listy I stonky! A\u0165 u\u017e choy sum orestujete, uva\u0159\u00edte v p\u00e1\u0159e nebo p\u0159id\u00e1te do pol\u00e9vky, v\u017edy m\u00e1 co nab\u00eddnout. M\u016f\u017eete ho p\u0159ipravit, jak se v\u00e1m zl\u00edb\u00ed!\n\n\n\nP\u016fvod choy sum\n\n\n\nTato odr\u016fda poch\u00e1z\u00ed z pevninsk\u00e9 \u010c\u00edny. Postupem \u010dasu a d\u00edky intenzivn\u00edmu p\u011bstov\u00e1n\u00ed \u010d\u00ednsk\u00e9ho zel\u00ed vznikaly nov\u00e9 odr\u016fdy, kter\u00e9 se n\u00e1sledn\u011b roz\u0161\u00ed\u0159ily po cel\u00e9 Asii, zejm\u00e9na do japonsk\u00e9 a vietnamsk\u00e9 kuchyn\u011b. Dnes je choy sum obl\u00edben\u00fd po cel\u00e9m sv\u011bt\u011b. U\u017e ani nep\u0159ekvap\u00ed, kdy\u017e na n\u011bj naraz\u00edte v Evrop\u011b nebo ve Spojen\u00fdch st\u00e1tech. \n\n\n\nOdr\u016fdy choy sum\n\n\n\nExistuje obrovsk\u00e9 mno\u017estv\u00ed odr\u016fd \u010d\u00ednsk\u00e9ho zel\u00ed, kter\u00e9 se p\u011bstuje u\u017e od 5. stolet\u00ed. Ka\u017ed\u00e1 z nich m\u00e1 vlastn\u00ed n\u00e1zev poch\u00e1zej\u00edc\u00ed z r\u016fzn\u00fdch \u010d\u00ednsk\u00fdch n\u00e1\u0159e\u010d\u00ed. Ur\u010dit\u011b tak usly\u0161\u00edte o \u201ebok choy\u201c, \u201egai lan\u201c nebo \u201eHong Kong choy sum\u201c… A seznam je dlouh\u00fd. \n\n\n\nD\u016fle\u017eit\u00e9 je m\u00edt na pam\u011bti, \u017ee jde o r\u016fzn\u00e9, navz\u00e1jem odli\u0161n\u00e9 odr\u016fdy. Samotn\u00fd choy sum m\u00e1 p\u0159ibli\u017en\u011b 40 odr\u016fd, kter\u00e9 rostou p\u0159edev\u0161\u00edm ve St\u0159edomo\u0159\u00ed; mimo jin\u00e9 v jihoz\u00e1padn\u00ed Evrop\u011b a severoz\u00e1padn\u00ed Africe, ale ve velk\u00e9m tak\u00e9 v \u010c\u00edn\u011b, kde je rovn\u011b\u017e velmi obl\u00edben\u00fd. \n\n\n\nPol\u00e9vka s wontony a choy sum\n\n\n\nJak chutn\u00e1 choy sum? \n\n\n\nChoy sum je zelenina se stonky a drobn\u00fdmi \u017elut\u00fdmi kv\u011bty. Jedl\u00e9 je na n\u011bm v\u0161echno: listy i kv\u011bty, kter\u00e9 maj\u00ed lehce ho\u0159\u010di\u010dnou chu\u0165. \n\n\n\nNavzdory tomuto peprn\u00e9mu n\u00e1dechu je choy sum nejjemn\u011bj\u0161\u00ed a nejk\u0159eh\u010d\u00ed ze v\u0161ech druh\u016f zel\u00ed, zvl\u00e1\u0161t\u011b kdy\u017e se skl\u00edz\u00ed mlad\u00fd. S dozr\u00e1v\u00e1n\u00edm jeho ho\u0159k\u00e1 chu\u0165 s\u00edl\u00ed. \u010casto se ostatn\u011b p\u0159irovn\u00e1v\u00e1 k b\u011b\u017en\u00e9mu hl\u00e1vkov\u00e9mu zel\u00ed a \u0161pen\u00e1tu. P\u0159i spr\u00e1vn\u00e9 p\u0159\u00edprav\u011b je velmi \u0161\u0165avnat\u00fd. \n\n\n\nChoy sum v kuchyni\n\n\n\nV Hongkongu je choy sum SKUTE\u010cNOU hv\u011bzdou m\u00edstn\u00ed kuchyn\u011b. \u010casto se tam pou\u017e\u00edv\u00e1 \u010derstv\u00e1 zelenina, kter\u00e1 se tepeln\u011b upravuje jen kr\u00e1tce, aby vynikly v\u0161echny jej\u00ed chut\u011b. Pokud se ho rozhodnete tepeln\u011b upravit, odkrojte spodn\u00ed \u010d\u00e1st, p\u0159edem odd\u011blte listy a v\u0161e jako obvykle opl\u00e1chn\u011bte studenou vodou. V tradi\u010dn\u00ed kantonsk\u00e9 kuchyni se choy sum kr\u00e1tce blan\u0161\u00edruje a p\u0159el\u00e9v\u00e1 \u00fast\u0159icovou om\u00e1\u010dkou, s\u00f3jovou om\u00e1\u010dkou, v\u00ednem Shaoxing nebo sezamov\u00fdm olejem. \n\n\n\nN\u011bkdo dokonce vyu\u017e\u00edv\u00e1 i vodu z va\u0159en\u00ed jako v\u00fdvar na pol\u00e9vku. Zkr\u00e1tka nic nep\u0159ijde nazmar. Choy sum m\u016f\u017eete tak\u00e9 nechat zm\u011bknout ve woku nebo ho uva\u0159it v p\u00e1\u0159e. Ide\u00e1ln\u011b ho p\u0159ipravujte kr\u00e1tce a p\u0159i vysok\u00e9 teplot\u011b. Skv\u011ble se hod\u00ed k masov\u00fdm pokrm\u016fm, nap\u0159\u00edklad ke ku\u0159ec\u00edmu \u010di vep\u0159ov\u00e9mu masu, a dokonce i k mo\u0159sk\u00fdm plod\u016fm. \n\n\n\nM\u016f\u017eete ho p\u0159ipravit i klasi\u010dt\u011bji, orestovat ho na m\u00e1sle. A\u0165 u\u017e m\u00e1te po ruce z\u00e1kladn\u00ed suroviny asijsk\u00e9 kuchyn\u011b, nebo ne, nem\u016f\u017eete \u0161l\u00e1pnout vedle! \n\n\n\n\u010c\u00edm nahradit choy sum? \n\n\n\nChoy sum lze nahradit n\u011bkolika odr\u016fdami \u010d\u00ednsk\u00e9ho zel\u00ed, nejlep\u0161\u00ed alternativou v\u0161ak z\u016fst\u00e1v\u00e1 pak choi. I to je samoz\u0159ejm\u011b velmi v\u0161estrann\u00e1 zelenina, jej\u00ed\u017e chu\u0165 p\u0159ipom\u00edn\u00e1 \u0159ap\u00edkat\u00fd celer nebo mangold. \n\n\n\nChoy sum m\u016f\u017eete nahradit tak\u00e9 \u0161pen\u00e1tem. P\u0159esto\u017ee m\u00e1 mnohem v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a p\u0159i skousnut\u00ed nek\u0159upe, najdete v n\u011bm stejnou jemnou a zemitou chu\u0165, kter\u00e1 je typick\u00e1 pro choy sum. \n\n\n\nKde sehnat choy sum? \n\n\n\nSnadno ho najdete v odd\u011blen\u00ed ovoce a zeleniny v asijsk\u00fdch potravin\u00e1ch. V\u00fdhodou je, \u017ee se d\u00e1 p\u011bstovat po cel\u00fd rok, tak\u017ee b\u00fdv\u00e1 k dost\u00e1n\u00ed t\u00e9m\u011b\u0159 v\u017edy, i kdy\u017e se pova\u017euje sp\u00ed\u0161e za zimn\u00ed zeleninu. \n\n\n\nP\u0159i n\u00e1kupu v\u017edy vyb\u00edrejte pevn\u00e9 kusy se syt\u00fdmi barvami. Pro nad\u0161en\u00e9 zahr\u00e1dk\u00e1\u0159e m\u00e1me dobrou zpr\u00e1vu: tato zelenina se snadno p\u011bstuje. Choy sum v\u0161ak nep\u0159e\u017eije sucho. Je pot\u0159eba ho velmi pravideln\u011b zal\u00e9vat. Kdy\u017e se o n\u011bj dob\u0159e postar\u00e1te, m\u016f\u017eete se do\u010dkat p\u011bkn\u00e9 \u00farody! \n\n\n\nJak skladovat choy sum? \n\n\n\nAby vydr\u017eel co nejd\u00e9le, doporu\u010duji vlo\u017eit choy sum do plastov\u00fdch s\u00e1\u010dk\u016f a ulo\u017eit ho do p\u0159ihr\u00e1dky na zeleninu v lednici. Spot\u0159ebujte ho pom\u011brn\u011b rychle; ide\u00e1ln\u011b do 3 dn\u016f. Pokud jste ho u\u017e uva\u0159ili, dejte ho do mraz\u00e1ku; vydr\u017e\u00ed d\u00e9le.\n\n\n\n\n\n\tChoy sum s \u010desnekem po kantonsku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 svazek  choy sum2 l\u017e\u00edce  ara\u0161\u00eddov\u00e9ho oleje2 strou\u017eky  nasekan\u00e9ho \u010desneku1.5 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky  vody1 l\u017ei\u010dka  sezamov\u00e9ho oleje\t\n\t\n\t\tV hrnci p\u0159ive\u010fte vodu k varu a p\u0159idejte trochu soli.Do vrouc\u00ed vody pono\u0159te nejprve stonky choy sum, po\u010dkejte 30 sekund a pot\u00e9 pono\u0159te i zb\u00fdvaj\u00edc\u00ed listov\u00e9 \u010d\u00e1sti. Zeleninu blan\u0161\u00edrujte asi 2 minuty nebo dokud nezm\u011bkne.Choy sum nechte okapat v cedn\u00edku. Rozlo\u017ete na prk\u00e9nko a pod\u00e9ln\u011b rozkrojte nap\u016fl. P\u0159endejte zeleninu na serv\u00edrovac\u00ed m\u00edsu.V mal\u00e9 p\u00e1nvi rozeh\u0159ejte olej na st\u0159edn\u00edm ohni. Orestujte \u010desnek, a\u017e se rozvon\u00ed. P\u0159idejte s\u00f3jovou om\u00e1\u010dku, vodu a sezamov\u00fd olej; dob\u0159e prom\u00edchejte.Odstavte p\u00e1nev z ohn\u011b a p\u0159elijte choy sum om\u00e1\u010dkou. Pod\u00e1vejte tepl\u00e9.\t\n\t\n\t\t\t\n\t\n\t\tDim sumcantonais, choy sum, dim sum","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199358","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=199358"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199358\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/4878"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}