{"id":199617,"title":"Karamelizovan\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla","modified":"2026-10-31T17:58:00+01:00","plain":"Objevte neodolateln\u00fd recept na karamelizovan\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla nebo pali\u010dky, kter\u00fd pot\u011b\u0161\u00ed va\u0161e chu\u0165ov\u00e9 poh\u00e1rky. Tento recept je jednoduch\u00fd na p\u0159\u00edpravu a spojuje sladk\u00e9 a slan\u00e9 chut\u011b v naprosto lahodn\u00fd v\u00fdsledek. Skv\u011ble se hod\u00ed na rodinnou ve\u010de\u0159i nebo ve\u010der s p\u0159\u00e1teli!\n\n\n\nV tomto receptu inspirovan\u00e9m \u010d\u00ednskou kuchyn\u00ed jsem se opravdu sna\u017eil spojit v\u0161echno, co m\u00e1m r\u00e1d: ku\u0159ec\u00ed k\u0159\u00eddla, trochu k\u0159upavosti, neuv\u011b\u0159iteln\u011b jednoduchou p\u0159\u00edpravu a p\u0159edev\u0161\u00edm: lahodnou sladkoslanou om\u00e1\u010dku. Dejte mi v\u011bd\u011bt, jak v\u00e1m chutnalo\n\n\n\n\n\n\n\nTipy, jak p\u0159ipravit poveden\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla v karamelu\n\n\n\nMarin\u00e1da je nezbytn\u00e1, aby k\u0159\u00eddla nas\u00e1kla chut\u011b a zk\u0159ehla. Pro co nejlep\u0161\u00ed chu\u0165 je nechte marinovat alespo\u0148 hodinu\n\n\n\nObalen\u00ed v kuku\u0159i\u010dn\u00e9m \u0161krobu je kl\u00ed\u010dem ke k\u0159upavosti. K\u0159\u00eddla se \u0161krobem d\u016fkladn\u011b prom\u00edchejte, aby vst\u0159ebal vlhkost a om\u00e1\u010dka na nich p\u0159i p\u0159\u00edprav\u011b l\u00e9pe dr\u017eela.\n\n\n\nTakhle vypad\u00e1 kr\u00e1sn\u00e9 ope\u010den\u00ed dozlatova\n\n\n\nNa p\u0159\u00edpravu pou\u017eijte p\u00e1nev se siln\u00fdm dnem (nebo wok) a p\u0159ed vlo\u017een\u00edm k\u0159\u00eddel se ujist\u011bte, \u017ee je olej po\u0159\u00e1dn\u011b rozp\u00e1len\u00fd. Spr\u00e1vn\u00fdm st\u0159\u00edd\u00e1n\u00edm p\u0159\u00edpravy pod pokli\u010dkou a bez n\u00ed doc\u00edl\u00edte toho, \u017ee k\u0159\u00eddla z\u016fstanou k\u0159upav\u00e1 a z\u00e1rove\u0148 budou p\u011bkn\u011b obalen\u00e1 om\u00e1\u010dkou.\n\n\n\nHlavn\u00ed suroviny na karamelizovan\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: Pou\u017e\u00edv\u00e1 se k obalen\u00ed ku\u0159ec\u00edch k\u0159\u00eddel, vst\u0159eb\u00e1v\u00e1 vlhkost a pom\u00e1h\u00e1 p\u0159i p\u0159\u00edprav\u011b vytvo\u0159it k\u0159upav\u00fd povrch. D\u00edky n\u011bmu tak\u00e9 om\u00e1\u010dka na ku\u0159eti l\u00e9pe dr\u017e\u00ed.\n\n\n\nV\u00edno Shaoxing: Toto \u010d\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed dod\u00e1v\u00e1 om\u00e1\u010dce i marin\u00e1d\u011b hlub\u0161\u00ed chu\u0165 a jedine\u010dn\u00e9 aroma. V asijsk\u00e9 kuchyni se \u010dasto pou\u017e\u00edv\u00e1 ke zv\u00fdrazn\u011bn\u00ed chut\u00ed.\n\n\n\nSv\u011btl\u00e1 a tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 pokrmu slanost, zat\u00edmco tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka mu prop\u016fj\u010duje tmav\u0161\u00ed barvu a pln\u011bj\u0161\u00ed chu\u0165. Spole\u010dn\u011b vytv\u00e1\u0159ej\u00ed dokonalou rovnov\u00e1hu mezi chut\u00ed a vzhledem.\n\n\n\nBazalka je nepostradatelnou sou\u010d\u00e1st\u00ed receptu\n\n\n\nBazalka: \u010cerstv\u00e9 l\u00edstky bazalky dod\u00e1vaj\u00ed pokrmu vo\u0148av\u00fd bylinkov\u00fd n\u00e1dech, kter\u00fd p\u0159\u00edjemn\u011b kontrastuje se sladk\u00fdmi a slan\u00fdmi chut\u011bmi.\n\n\n\n\u010cerven\u00e1 chilli papri\u010dka: Tato papri\u010dka dod\u00e1v\u00e1 pokrmu pikantnost. Pokud nesn\u00e1\u0161\u00edte p\u00e1liv\u00e1 j\u00eddla, m\u016f\u017eete ji klidn\u011b vynechat.\n\n\n\nSezamov\u00fd olej: V tomto oleji se nechaj\u00ed rozvon\u011bt \u010desnek a z\u00e1zvor. Pokrmu dod\u00e1v\u00e1 o\u0159\u00ed\u0161kovou chu\u0165 a je\u0161t\u011b v\u011bt\u0161\u00ed plnost.\n\n\n\n\n\n\tKaramelizovan\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t600 g ku\u0159ec\u00edch k\u0159\u00eddel6 pl\u00e1tk\u016f z\u00e1zvoru8 strou\u017ek\u016f \u010desneku (nakr\u00e1jen\u00fdch na pl\u00e1tky)2 hrsti \u010derstv\u00e9 bazalky6 l\u017eic sezamov\u00e9ho oleje2 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu1 \u010derven\u00e1 chilli papri\u010dka nakr\u00e1jen\u00e1 na pl\u00e1tkyOm\u00e1\u010dka80 g sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky90 g v\u00edna Shaoxing3 l\u017e\u00edce cukruMarin\u00e1da1 l\u017e\u00edce v\u00edna Shaoxing1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky\t\n\t\n\t\tKu\u0159e nechte 1 hodinu marinovat. Mezit\u00edm v mal\u00e9 misce sm\u00edchejte sezamov\u00fd olej s \u010desnekem a z\u00e1zvorem a nechte rozvon\u011bt. V jin\u00e9 misce sm\u00edchejte suroviny na om\u00e1\u010dku a m\u00edchejte, dokud se cukr nerozpust\u00edPo hodin\u011b posypte ku\u0159e kuku\u0159i\u010dn\u00fdm \u0161krobem a d\u016fkladn\u011b prom\u00edchejte. \u0160krob pohlt\u00ed vlhkost, aby se ku\u0159e p\u011bkn\u011b opekloDo kastrolu nalijte olej a rozeh\u0159ejte ho na st\u0159edn\u011b siln\u00e9m ohni. Jakmile je olej hork\u00fd, p\u0159idejte ku\u0159ec\u00ed k\u0159\u00eddla a op\u00e9kejte je 2-3 minuty z ka\u017ed\u00e9 strany nebo dokud nebudou z obou stran zlatav\u00e1.Pot\u00e9 p\u0159ilijte sezamov\u00fd olej, p\u0159idejte \u010desnek, chilli papri\u010dku a z\u00e1zvor a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 2-3 minuty nebo dokud se nerozvon\u00ed.P\u0159ilijte sm\u011bs na om\u00e1\u010dku a nechte 5-7 minut va\u0159it pod pokli\u010dkou.Pot\u00e9 p\u0159idejte bazalku a v\u0161e za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte na siln\u00e9m ohni 1 minutu.Om\u00e1\u010dka rychle zkaramelizuje\t\n\t\n\t\tOpe\u010den\u00fd povrch ku\u0159ete pom\u00e1h\u00e1 om\u00e1\u010dce p\u0159ilnout, proto je opravdu d\u016fle\u017eit\u00e9 op\u00e9ct ho p\u011bkn\u011b dozlatova\n\t\n\t\n\t\tPlat principalChinoiseAiles caram\u00e9lis\u00e9es, ailes de poulet caramel, pilons de poulet caram\u00e9lis\u00e9s","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199617","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=199617"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199617\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9471"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}