{"id":200198,"title":"Lilek po \u010d\u00ednsku (yu xiang qie zi)","modified":"2026-10-31T18:06:28+01:00","plain":"Sma\u017een\u00e9 lilkov\u00e9 hranolky obalen\u00e9 v pikantn\u00ed sladkokysel\u00e9 om\u00e1\u010dce se z\u00e1zvorem, \u010desnekem a \u010dern\u00fdm octem po se\u010du\u00e1nsku.\n\n\n\nN\u011bkdy ve\u010der dostanete chu\u0165 na v\u00fdrazn\u00e9 j\u00eddlo, kter\u00e9 trochu p\u00e1l\u00ed a ke kter\u00e9mu se j\u00ed spousta r\u00fd\u017ee. Lilek po \u010d\u00ednsku p\u0159ich\u00e1z\u00ed z woku kr\u00e1sn\u011b leskl\u00fd, s fialovou slupkou pokrytou tmav\u011b \u010dervenou glazurou a du\u017einou tak jemnou, \u017ee se pod h\u016flkami rozpad\u00e1. \n\n\n\nNejd\u0159\u00edv se ozvou z\u00e1zvor a \u010desnek, pak p\u0159eb\u00edraj\u00ed slovo \u010dern\u00fd ocet s cukrem a chilli v\u0161e zavr\u0161\u00ed. P\u0159id\u00e1te si, abyste dojedli b\u00edlou r\u00fd\u017ei, a pak je\u0161t\u011b jednou kv\u016fli om\u00e1\u010dce.\n\n\n\nDal\u0161\u00ed se\u010du\u00e1nsk\u00e1 klasika ke stejn\u00e9 misce r\u00fd\u017ee: mapo tofu\n\n\n\nCo je lilek po \u010d\u00ednsku?\n\n\n\nZa t\u00edmto n\u00e1zvem se skr\u00fdv\u00e1 yu xiang qie zi, se\u010du\u00e1nsk\u00fd lilek \u201es ryb\u00ed v\u016fn\u00ed\u201c, jeden z nejzn\u00e1m\u011bj\u0161\u00edch lilkov\u00fdch pokrm\u016f \u010d\u00ednsk\u00e9 kuchyn\u011b. Hranolky z dlouh\u00fdch lilk\u016f se osol\u00ed, vyma\u010dkaj\u00ed a usma\u017e\u00ed, pak se ve woku prom\u00edchaj\u00ed s lesklou om\u00e1\u010dkou z pasty z nakl\u00e1dan\u00fdch chilli papri\u010dek, \u010dern\u00e9ho octa a cukru. \n\n\n\nV mnoha restaurac\u00edch p\u0159id\u00e1vaj\u00ed mlet\u00e9 vep\u0159ov\u00e9 maso. V t\u00e9to verzi nen\u00ed, om\u00e1\u010dka ale obsahuje trochu ku\u0159ec\u00edho v\u00fdvaru, tak\u017ee pokrm nen\u00ed vegetari\u00e1nsk\u00fd.\n\n\n\nYu xiang znamen\u00e1 \u201eryb\u00ed v\u016fn\u011b\u201c, p\u0159esto pokrm neobsahuje \u017e\u00e1dnou rybu. N\u00e1zev ozna\u010duje kombinaci dochucovadel: nakl\u00e1dan\u00e9 chilli papri\u010dky, \u010desnek, z\u00e1zvor, jarn\u00ed cibulku, cukr a ocet, sm\u011bs, kterou se\u010du\u00e1n\u0161t\u00ed kucha\u0159i p\u016fvodn\u011b pou\u017e\u00edvali na ryby.\n\n\n\nSe\u010du\u00e1nsk\u00e1 om\u00e1\u010dka p\u016fvodn\u011b ur\u010den\u00e1 k ryb\u00e1m\n\n\n\nNej\u010dast\u011bji vypr\u00e1v\u011bn\u00fd p\u0159\u00edb\u011bh pojedn\u00e1v\u00e1 o se\u010du\u00e1nsk\u00e9 kucha\u0159ce, kter\u00e1 necht\u011bla ni\u010d\u00edm pl\u00fdtvat. Pr\u00fd pou\u017eila p\u0159\u00edsady p\u0159ipraven\u00e9 k du\u0161en\u00ed ryby (z\u00e1zvor, \u010desnek, jarn\u00ed cibulku, nakl\u00e1dan\u00e9 chilli papri\u010dky, ocet a cukr) k dochucen\u00ed jin\u00e9ho j\u00eddla. Sm\u011bs m\u011bla takov\u00fd \u00fasp\u011bch, \u017ee se z n\u00ed stal sv\u00e9bytn\u00fd zp\u016fsob dochucov\u00e1n\u00ed, kter\u00fd se pozd\u011bji za\u010dal pou\u017e\u00edvat i na vep\u0159ov\u00e9 maso a zeleninu.\n\n\n\nV se\u010du\u00e1nsk\u00e9 kuchyni se r\u00e1do \u0159\u00edk\u00e1, \u017ee sto j\u00eddel m\u00e1 sto chut\u00ed. Yu xiang je toho dobr\u00fdm p\u0159\u00edkladem: slan\u00e1, kysel\u00e1, sladk\u00e1 a p\u00e1liv\u00e1 chu\u0165 v jedin\u00e9m soustu, s chut\u00ed umami ze s\u00f3ji v pozad\u00ed.\n\n\n\nDal\u0161\u00ed se\u010du\u00e1nsk\u00e9 j\u00eddlo z woku, sladk\u00e9, nakysl\u00e9 a p\u00e1liv\u00e9: ku\u0159ec\u00ed kung pao\n\n\n\nLilek se p\u0159ipravuje tak\u00e9 jako hong shao qie zi, kdy se d\u00e9le dus\u00ed v tmav\u0161\u00ed s\u00f3jov\u00e9 om\u00e1\u010dce. V Hongkongu n\u011bkter\u00e9 restaurace berou n\u00e1zev doslova a p\u0159id\u00e1vaj\u00ed solenou rybu, co\u017e je varianta vzd\u00e1len\u00e1 p\u016fvodn\u00edmu pokrmu.\n\n\n\nHlavn\u00ed suroviny na lilek po \u010d\u00ednsku\n\n\n\n\n\n\n\nDlouh\u00e9 lilky, ozna\u010dovan\u00e9 jako \u010d\u00ednsk\u00e9 nebo japonsk\u00e9, maj\u00ed tenkou slupku a m\u00e1lo sem\u00ednek. P\u0159i sma\u017een\u00ed z\u016fst\u00e1vaj\u00ed jemn\u00e9 a nas\u00e1knou m\u00e9n\u011b oleje ne\u017e velk\u00e9 kulat\u00e9 lilky. S\u016fl z nich p\u0159ed tepelnou \u00fapravou vyt\u00e1hne vodu: po vyma\u010dk\u00e1n\u00ed ztrat\u00ed \u010d\u00e1st vody a po usma\u017een\u00ed jsou kr\u00e1sn\u011b m\u011bkk\u00e9, ani\u017e by byly p\u0159\u00edli\u0161 mastn\u00e9.\n\n\n\nZ\u00e1kladem om\u00e1\u010dky je pasta z nakl\u00e1dan\u00fdch chilli papri\u010dek (pao jiao) s v\u00fdraznou nakyslou chut\u00ed, kterou se\u017eenete v asijsk\u00fdch potravin\u00e1ch. Pokud ji nem\u00e1te, doubanjiang, p\u00e1liv\u00e1 pasta z bob\u016f, dod\u00e1 hlub\u0161\u00ed chu\u0165. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka osol\u00ed, ani\u017e by pokrm ztmavila, \u010dern\u00fd ocet p\u0159inese kyselost se sladov\u00fdmi t\u00f3ny a cukr vyv\u00e1\u017e\u00ed p\u00e1livost chilli. Kuku\u0159i\u010dn\u00fd \u0161krob v\u0161e zahust\u00ed a ku\u0159ec\u00ed v\u00fdvar dod\u00e1 plnost.\n\n\n\nZ\u00e1zvor, \u010desnek a jarn\u00ed cibulka tvo\u0159\u00ed z\u00e1klad, kter\u00fd se n\u011bkolik vte\u0159in restuje na oleji. Zelen\u00e1 \u010d\u00e1st jarn\u00ed cibulky se p\u0159id\u00e1v\u00e1 nakonec pro sv\u011b\u017eest a trocha se\u010du\u00e1nsk\u00e9ho chilli oleje dod\u00e1 z\u00e1v\u011bre\u010dn\u00fd lesk.\n\n\n\nJak na kr\u00e1sn\u011b m\u011bkk\u00fd lilek\n\n\n\nNakr\u00e1jejte lilek na hranolky dlouh\u00e9 6 cm, osolte je, po\u010dkejte 15 minut a pak je dob\u0159e vyma\u010dkejte: pr\u00e1v\u011b t\u00edm omez\u00edte mno\u017estv\u00ed nas\u00e1kl\u00e9ho oleje. Sma\u017een\u00ed je kr\u00e1tk\u00e9, p\u0159ibli\u017en\u011b 2 minuty p\u0159i 180 \u00b0C, a sta\u010d\u00ed sma\u017eit jen jednou. Kulat\u00e9 lilky nechte vypotit d\u00e9le a po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 1 minutou sma\u017een\u00ed nav\u00edc.\n\n\n\nV Japonsku se lilek glazuje tak\u00e9 pastou miso: vyzkou\u0161ejte lilky s miso\n\n\n\nNe\u017e lilky vr\u00e1t\u00edte do woku, mus\u00ed se om\u00e1\u010dka sva\u0159it, a\u017e bude leskl\u00e1 a sirupovit\u00e1, jinak z\u016fstane na dn\u011b tal\u00ed\u0159e. Pokrm se obejde bez se\u010du\u00e1nsk\u00e9ho pep\u0159e i v\u00edna Shaoxing. Pod\u00e1vejte ho hork\u00fd s b\u00edlou r\u00fd\u017e\u00ed.\n\n\n\n\n\n\tLilek po \u010d\u00ednsku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g lilk\u016f (dlouh\u00fdch)5 g soliOlej na sma\u017een\u00ed20 ml oleje15 g z\u00e1zvoru (nasekan\u00e9ho)20 g \u010desneku (nasekan\u00e9ho)30 g jarn\u00ed cibulky (najemno nakr\u00e1jen\u00e9)30 g zelen\u00e9 \u010d\u00e1sti jarn\u00ed cibulky5 ml chilli olejeNa om\u00e1\u010dku20 g pasty z nakl\u00e1dan\u00fdch chilli papri\u010dek ((pao jiao), p\u0159\u00edpadn\u011b pou\u017eijte doubanjiang)10 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky15 ml \u010dern\u00e9ho octa15 g cukru5 g kuku\u0159i\u010dn\u00e9ho \u0161krobu50 ml ku\u0159ec\u00edho v\u00fdvaru\t\n\t\n\t\tLilky nakr\u00e1jejte na hranolky dlouh\u00e9 6 cm.Prom\u00edchejte je se sol\u00ed a nechte 15 minut vypotit.Z hranolk\u016f vyma\u010dkejte vodu.Olej na sma\u017een\u00ed rozeh\u0159ejte na 180 \u00b0C.Lilkov\u00e9 hranolky sma\u017ete p\u0159ibli\u017en\u011b 2 minuty, dokud nezm\u011bknou a lehce nezezl\u00e1tnou.Nechte je okapat na pap\u00edrov\u00e9 ut\u011brce.Sm\u00edchejte pastu z nakl\u00e1dan\u00fdch chilli papri\u010dek, s\u00f3jovou om\u00e1\u010dku, \u010dern\u00fd ocet, cukr, \u0161krob a v\u00fdvar.Ve woku rozeh\u0159ejte olej.P\u0159idejte z\u00e1zvor, \u010desnek a jarn\u00ed cibulku, restujte 30 sekund, dokud se sm\u011bs nerozvon\u00ed.P\u0159ilijte om\u00e1\u010dku a va\u0159te, dokud nebude leskl\u00e1 a hust\u00e1 jako sirup.Vra\u0165te lilkov\u00e9 hranolky do woku a 1 minutu jemn\u011b m\u00edchejte, aby se d\u016fkladn\u011b obalily om\u00e1\u010dkou.Vm\u00edchejte zelenou \u010d\u00e1st jarn\u00ed cibulky.Naserv\u00edrujte a zak\u00e1pn\u011bte chilli olejem.\t\n\t\n\t\tPasta z nakl\u00e1dan\u00fdch chilli papri\u010dek (pao jiao, \u6ce1\u6912) dod\u00e1v\u00e1 j\u00eddlu jeho charakteristickou chu\u0165. Se\u017eenete ji v asijsk\u00fdch potravin\u00e1ch. Pokud ji nem\u00e1te, nahra\u010fte ji 15 g pasty doubanjiang (p\u00e1liv\u00e1 pasta z bob\u016f), kter\u00e1 je ve Francii sn\u00e1ze dostupn\u00e1: j\u00eddlo si zachov\u00e1 sv\u016fj p\u016fvodn\u00ed charakter.\nPou\u017eijte nejl\u00e9pe dlouh\u00e9 lilky, ozna\u010dovan\u00e9 jako \u010d\u00ednsk\u00e9 nebo japonsk\u00e9. Maj\u00ed tenkou slupku, m\u00e1lo sem\u00ednek, z\u016fst\u00e1vaj\u00ed jemn\u00e9 a nas\u00e1knou m\u00e9n\u011b oleje. Pokud pou\u017eijete kulat\u00e9 evropsk\u00e9 lilky, nakr\u00e1jejte je tak\u00e9 na hranolky dlouh\u00e9 6 cm, osolte a nechte vypotit o n\u011bco d\u00e9le, proto\u017ee pou\u0161t\u011bj\u00ed v\u00edce vody. Pot\u00e9 prodlu\u017ete sma\u017een\u00ed p\u0159ibli\u017en\u011b o 1 minutu, proto\u017ee maj\u00ed hutn\u011bj\u0161\u00ed du\u017einu.\nNasolen\u00ed a n\u00e1sledn\u00e9 vyma\u010dk\u00e1n\u00ed lilku v\u00fdrazn\u011b sni\u017euje mno\u017estv\u00ed oleje, kter\u00e9 p\u0159i sma\u017een\u00ed nas\u00e1kne. D\u00edky tomu bude lilek kr\u00e1sn\u011b m\u011bkk\u00fd, ani\u017e by byl p\u0159\u00edli\u0161 mastn\u00fd.\nPod\u00e1vejte hork\u00e9 s b\u00edlou r\u00fd\u017e\u00ed.\n\t\n\t\n\t\tAccompagnementChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200198","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=200198"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200198\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191392"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}