{"id":199445,"title":"Vep\u0159ov\u00e9 po \u010d\u00ednsku restovan\u00e9 na p\u00e1nvi","modified":"2026-10-31T17:55:38+01:00","plain":"Rychl\u00fd a jednoduch\u00fd recept na restovan\u00e9 vep\u0159ov\u00e9 po asijsku jako z va\u0161\u00ed obl\u00edben\u00e9 restaurace\n\n\n\nTento pokrm poch\u00e1z\u00ed z \u010d\u00ednsk\u00e9 kuchyn\u011b provincie Chu-pej. Jeho p\u0159\u00edprava je rychl\u00e1 a jednoduch\u00e1 a skv\u011ble se hod\u00ed k dobr\u00e9 r\u00fd\u017ei nebo lahodn\u00fdm restovan\u00fdm asijsk\u00fdm nudl\u00edm. \n\n\n\nKantonsk\u00e1 r\u00fd\u017ee podle tohoto receptu se k tomuto pokrmu skv\u011ble hod\u00ed\n\n\n\nM\u00e1 velmi v\u00fdraznou chu\u0165, proto je lep\u0161\u00ed zvolit neutr\u00e1ln\u00ed p\u0159\u00edlohu, abyste si ho mohli naplno vychutnat. Ale samoz\u0159ejm\u011b je to na v\u00e1s, moje sma\u017een\u00e1 r\u00fd\u017ee je tak\u00e9 moc dobr\u00e1 .\n\n\n\nNebo tak\u00e9 nudle se zeleninou podle tohoto receptu\n\n\n\nCo je restovan\u00e9 vep\u0159ov\u00e9 po \u010d\u00ednsku? \n\n\n\nMo\u017en\u00e1 jste si mysleli, \u017ee jde o docela oby\u010dejn\u00fd recept, ale o tomto asijsk\u00e9m receptu se p\u0159ece jen d\u00e1 \u0159\u00edct p\u00e1r zaj\u00edmavost\u00ed. \n\n\n\nPokrm pat\u0159\u00ed do kategorie zvan\u00e9 \u201eDry pot\u201c, kterou najdete v provinci\u00edch Chu-nan, S\u2019-\u010dchuan a Chu-pej. V z\u00e1sad\u011b se p\u0159i p\u0159\u00edprav\u011b pou\u017e\u00edv\u00e1 co nejm\u00e9n\u011b vody, tak\u017ee v\u00fdsledkem nen\u00ed j\u00eddlo s om\u00e1\u010dkou. \n\n\n\nHov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem poch\u00e1z\u00ed z provincie Chu-nan\n\n\n\nDokonce bych \u0159ekl, \u017ee je to j\u00eddlo \u201ev oleji\u201c, proto\u017ee ho obsahuje \u0161t\u011bdr\u00e9 mno\u017estv\u00ed. Podle chuti j\u00edm m\u016f\u017eete je\u0161t\u011b dochutit r\u00fd\u017ei nebo jinou p\u0159\u00edlohu \n\n\n\nHlavn\u00ed suroviny na restovan\u00e9 vep\u0159ov\u00e9 s pekingsk\u00fdm zel\u00edm\n\n\n\n\n\n\n\nPekingsk\u00e9 zel\u00ed: Jemn\u00e1 a k\u0159upav\u00e1 listov\u00e1 zelenina hojn\u011b pou\u017e\u00edvan\u00e1 v asijsk\u00e9 kuchyni. Dod\u00e1v\u00e1 pokrmu sv\u011b\u017eest a lehkou strukturu.\n\n\n\nV\u00edno Shaoxing: \u010c\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno pou\u017e\u00edvan\u00e9 ke zv\u00fdrazn\u011bn\u00ed chuti masa a om\u00e1\u010dek. Dod\u00e1v\u00e1 chu\u0165 umami a lehce nasl\u00e1dl\u00fd t\u00f3n.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Sv\u011btlej\u0161\u00ed a slan\u011bj\u0161\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka, ide\u00e1ln\u00ed k dochucen\u00ed, ani\u017e by pokrm p\u0159\u00edli\u0161 ztmavl. Dod\u00e1v\u00e1 chuti hloubku.\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: Pou\u017e\u00edv\u00e1 se ke zjemn\u011bn\u00ed masa a pom\u00e1h\u00e1 vytvo\u0159it k\u0159upav\u00fd povrch. Umo\u017e\u0148uje lep\u0161\u00ed vst\u0159eb\u00e1v\u00e1n\u00ed chut\u00ed.\n\n\n\nSezamov\u00fd olej: Aromatick\u00fd olej hojn\u011b pou\u017e\u00edvan\u00fd v asijsk\u00e9 kuchyni. P\u0159id\u00e1v\u00e1 se na konci va\u0159en\u00ed, aby svou pra\u017eenou chut\u00ed podtrhl chu\u0165 pokrmu.\n\n\n\n\n\n\t\u010c\u00ednsk\u00e9 restovan\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na mal\u00e9 tenk\u00e9 pl\u00e1tky (\u010dtvere\u010dky))7 list\u016f pekingsk\u00e9ho zel\u00ed (omyt\u00fdch, nahrubo natrhan\u00fdch rukama a d\u016fkladn\u011b okapan\u00fdch)8 strou\u017ek\u016f \u010desneku (nakr\u00e1jen\u00fdch na pl\u00e1tky)1 kousek z\u00e1zvoru (asi 5 cm, nakr\u00e1jen\u00fd na pl\u00e1tky)2 \u010derven\u00e9 chilli papri\u010dky (\u010derstv\u00e9, nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka)5 jarn\u00edch cibulek (nakr\u00e1jen\u00fdch na mal\u00e9 kousky, zelen\u00e9 \u010d\u00e1sti odd\u011blen\u00e9 od b\u00edl\u00fdch)Marin\u00e1da1 l\u017ei\u010dka v\u00edna Shaoxing1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky0.5 l\u017ei\u010dky kuku\u0159i\u010dn\u00e9ho \u0161krobuNa dochucen\u00ed2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky0.5 l\u017ei\u010dky soli1 l\u017ei\u010dka cukru1 l\u017e\u00edce sezamov\u00e9ho oleje\t\n\t\n\t\tP\u0159\u00edpravaMaso nechte marinovat alespo\u0148 10 minut. Marin\u00e1du do masa po\u0159\u00e1dn\u011b zapracujte rukama, aby se dostala na ka\u017ed\u00fd kousek.Tepeln\u00e1 \u00fapravaVe woku rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni v\u011bt\u0161\u00ed mno\u017estv\u00ed oleje (vrstvu 1 a\u017e 1.5 cm).Vep\u0159ov\u00e9 maso za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed osma\u017ete dozlatova.Maso odsu\u0148te na jednu stranu woku.P\u0159idejte \u010desnek, z\u00e1zvor, b\u00edl\u00e9 \u010d\u00e1sti jarn\u00edch cibulek a chilli papri\u010dky.Sma\u017ete p\u016fl minuty, dokud se nerozvon\u00ed.P\u0159idejte zel\u00ed a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte 2 minuty.P\u0159idejte zelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulekP\u0159idejte s\u00f3jovou om\u00e1\u010dku, s\u016fl a cukr, je\u0161t\u011b chv\u00edli restujte.Vypn\u011bte spor\u00e1k a p\u0159ed pod\u00e1v\u00e1n\u00edm pokapejte sezamov\u00fdm olejem.\t\n\t\n\t\tPro co nejlep\u0161\u00ed v\u00fdsledek pou\u017eijte po\u0159\u00e1dn\u011b rozp\u00e1len\u00fd wok.\nMno\u017estv\u00ed chilli m\u016f\u017eete upravit podle toho, jak p\u00e1liv\u00e9 j\u00eddlo snesete.\u00a0\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199445","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=199445"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199445\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/30522"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}