{"id":204858,"title":"Autentick\u00e9 mongolsk\u00e9 hov\u011bz\u00ed","modified":"2026-11-06T16:58:02+01:00","plain":"K\u0159upav\u00e9 sma\u017een\u00e9 nudli\u010dky hov\u011bz\u00edho masa obalen\u00e9 v leskl\u00e9 om\u00e1\u010dce ze s\u00f3jov\u00e9 om\u00e1\u010dky, hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru, \u010desneku a z\u00e1zvoru, pod\u00e1van\u00e9 na b\u00edl\u00e9 r\u00fd\u017ei.\n\n\n\nKdy\u017e v p\u00e1tek ve\u010der p\u0159ijde chu\u0165 na j\u00eddlo z \u010d\u00ednsk\u00e9ho bistra, \u010dasto si objedn\u00e1v\u00e1me pr\u00e1v\u011b tohle. Hov\u011bz\u00ed nudli\u010dky je\u0161t\u011b praskaj\u00ed, jejich zlatav\u00e9 okraje k\u0159upnou pod zuby a pak se poddaj\u00ed pod lesklou glazurou ze s\u00f3jov\u00e9 om\u00e1\u010dky a hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru, dochucenou \u010desnekem a z\u00e1zvorem. \n\n\n\nJarn\u00ed cibulky dod\u00e1vaj\u00ed sv\u011b\u017eest a om\u00e1\u010dka st\u00e9k\u00e1 do hork\u00e9 r\u00fd\u017ee, z n\u00ed\u017e se je\u0161t\u011b kou\u0159\u00ed. Doma si ho vychutn\u00e1me rovnou z woku, dokud je hov\u011bz\u00ed pod om\u00e1\u010dkou st\u00e1le k\u0159upav\u00e9.\n\n\n\nZ nudlov\u00fdch j\u00eddel dopln\u00ed hostinu ve stylu \u010d\u00ednsk\u00e9ho bistra lo mein s hov\u011bz\u00edm masem\n\n\n\nCo je mongolsk\u00e9 hov\u011bz\u00ed ?\n\n\n\nMongolsk\u00e9 hov\u011bz\u00ed pat\u0159\u00ed ke klasice \u010d\u00ednsk\u00fdch restaurac\u00ed ve Spojen\u00fdch st\u00e1tech. Tenk\u00e9 nudli\u010dky hov\u011bz\u00edho masa se obal\u00ed v such\u00e9m kuku\u0159i\u010dn\u00e9m \u0161krobu, n\u011bkolik minut se sma\u017e\u00ed a pot\u00e9 se prom\u00edchaj\u00ed s om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky, vody, hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru, \u010desneku a z\u00e1zvoru. \u0160krob na mase om\u00e1\u010dku b\u011bhem n\u011bkolika sekund zahust\u00ed a dod\u00e1 j\u00ed lesk. P\u0159\u00edbuzn\u00fdmi pokrmy jsou hov\u011bz\u00ed s brokolic\u00ed, hov\u011bz\u00ed s cibul\u00ed po \u010d\u00ednsku a restovan\u00e9 hov\u011bz\u00ed se z\u00e1zvorem a jarn\u00ed cibulkou, mongolsk\u00e9 hov\u011bz\u00ed m\u00e1 ale slad\u0161\u00ed om\u00e1\u010dku a k\u0159upav\u011bj\u0161\u00ed maso.\n\n\n\nN\u00e1zev je zav\u00e1d\u011bj\u00edc\u00ed : mongolsk\u00e1 kuchyn\u011b stoj\u00ed na mase pasteveck\u00fdch zv\u00ed\u0159at, kter\u00e9 se va\u0159\u00ed nebo p\u0159ipravuje pomoc\u00ed hork\u00fdch kamen\u016f, tedy zcela jinak ne\u017e ve woku se s\u00f3jovou om\u00e1\u010dkou a cukrem. Slovo \u201e mongolsk\u00e9 \u201c poch\u00e1z\u00ed z jedn\u00e9 restaurace v Tchaj-peji z 50. let 20. stolet\u00ed.\n\n\n\nStejn\u011b k\u0159upav\u00e9, s jinou om\u00e1\u010dkou : k\u0159upav\u00e9 hov\u011bz\u00ed se sezamem\n\n\n\nZrodilo se v Tchaj-peji, zdom\u00e1cn\u011blo v americk\u00fdch restaurac\u00edch\n\n\n\nV roce 1951 si v Tchaj-peji Wu \u010cao-nan, restaurat\u00e9r a komik narozen\u00fd v Pekingu, kter\u00fd po ob\u010dansk\u00e9 v\u00e1lce uprchl na Tchaj-wan, otev\u0159el st\u00e1nek s masem grilovan\u00fdm na velk\u00e9 kulat\u00e9 plotn\u011b. \u00dadajn\u011b ho cht\u011bl nazvat \u201e pekingsk\u00e9 grilov\u00e1n\u00ed \u201c, ale n\u00e1zev hlavn\u00edho m\u011bsta komunistick\u00e9 \u010c\u00edny byl na Tchaj-wanu problematick\u00fd. Zvolil tedy \u201e mongolsk\u00e9 grilov\u00e1n\u00ed \u201c, exotick\u00fd n\u00e1zev, kter\u00fd nikoho nedr\u00e1\u017edil. Z\u00e1kazn\u00edci si vyb\u00edrali maso, zeleninu a om\u00e1\u010dky a v\u0161e se zprudka op\u00e9kalo p\u0159\u00edmo p\u0159ed nimi.\n\n\n\nS \u010d\u00ednsk\u00fdmi a tchajwansk\u00fdmi p\u0159ist\u011bhovalci se tento koncept dostal do Spojen\u00fdch st\u00e1t\u016f. V \u010d\u00ednsko-americk\u00fdch restaurac\u00edch se z jedn\u00e9 z nej\u017e\u00e1dan\u011bj\u0161\u00edch sm\u011bs\u00ed, tenk\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho se s\u00f3jovou om\u00e1\u010dkou, \u010desnekem, z\u00e1zvorem a cukrem, stalo samostatn\u00e9 j\u00eddlo. V 90. letech a v prvn\u00edm desetilet\u00ed nov\u00e9ho tis\u00edcilet\u00ed ho roz\u0161\u00ed\u0159ily velk\u00e9 \u0159et\u011bzce \u010d\u00ednsko-americk\u00fdch restaurac\u00ed a pr\u00e1v\u011b tato verze dnes t\u00e9m\u011b\u0159 v\u0161ude nese tento n\u00e1zev. Pat\u0159\u00ed k \u010d\u00ednsk\u00e9 kuchyni v podob\u011b, kter\u00e1 se p\u0159izp\u016fsobila americk\u00fdm chut\u00edm.\n\n\n\nNa \u00favod \u010d\u00ednsk\u00e1 vaje\u010dn\u00e1 pol\u00e9vka, jako v restauraci\n\n\n\nHlavn\u00ed suroviny na mongolsk\u00e9 hov\u011bz\u00ed\n\n\n\n\n\n\n\nPou\u017e\u00edv\u00e1 se hov\u011bz\u00ed vhodn\u00e9 na minutkovou \u00fapravu, nakr\u00e1jen\u00e9 na tenko p\u0159es vl\u00e1kno, aby z\u016fstalo k\u0159ehk\u00e9 ; ve Spojen\u00fdch st\u00e1tech je to t\u00e9m\u011b\u0159 v\u017edy hov\u011bz\u00ed pupek. Kuku\u0159i\u010dn\u00fd \u0161krob se pou\u017e\u00edv\u00e1 nasucho : p\u0159i sma\u017een\u00ed vytvo\u0159\u00ed tenkou krusti\u010dku a n\u00e1sledn\u011b zahust\u00ed om\u00e1\u010dku. Dostate\u010dn\u00e9 mno\u017estv\u00ed dob\u0159e rozp\u00e1len\u00e9ho oleje neutr\u00e1ln\u00ed chuti zajist\u00ed k\u0159upav\u00e9 okraje.\n\n\n\nOm\u00e1\u010dka spojuje s\u00f3jovou om\u00e1\u010dku se sn\u00ed\u017een\u00fdm obsahem soli, vodu a po\u0159\u00e1dnou d\u00e1vku hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru, jeho\u017e melasov\u00e9 t\u00f3ny p\u0159isp\u00edvaj\u00ed k charakteru glazury. \u010cerstv\u00fd \u010desnek a z\u00e1zvor, orestovan\u00e9 na tro\u0161e oleje, ji provon\u00ed a s\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1 umami a barvu. Restaura\u010dn\u00ed verze se obejde bez om\u00e1\u010dky hoisin, tak\u017ee om\u00e1\u010dka z\u016fst\u00e1v\u00e1 jednoduch\u00e1.\n\n\n\nJarn\u00ed cibulky p\u0159idan\u00e9 na z\u00e1v\u011br z\u016fstanou k\u0159upav\u00e9 a odleh\u010d\u00ed v\u00fdraznou glazuru. J\u00eddlo se pod\u00e1v\u00e1 na b\u00edl\u00e9 r\u00fd\u017ei ; skv\u011ble se hod\u00ed jasm\u00ednov\u00e1 r\u00fd\u017ee, kter\u00e1 nas\u00e1kne om\u00e1\u010dku.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b mongolsk\u00e9ho hov\u011bz\u00edho\n\n\n\nV\u0161echno stoj\u00ed na k\u0159upavosti. Maso se kr\u00e1j\u00ed na tenko, \u0161ikmo a p\u0159es vl\u00e1kno, stejn\u00fdm zp\u016fsobem jako u ostatn\u00edch asijsk\u00fdch j\u00eddel. Pot\u00e9 se sma\u017e\u00ed v oleji, jeho\u017e hladina se u\u017e chv\u011bje, a nudli\u010dky se nesm\u011bj\u00ed t\u00edsnit : pokud je masa p\u0159\u00edli\u0161, pust\u00ed vodu a dus\u00ed se v p\u00e1\u0159e. Wok nebo \u0161irok\u00e1 hlubok\u00e1 p\u00e1nev mu poskytne dostatek prostoru.\n\n\n\nDal\u0161\u00ed hv\u011bzda \u010d\u00ednsko-americk\u00fdch restaurac\u00ed : ku\u0159e gener\u00e1la Taa\n\n\n\nOm\u00e1\u010dka z\u016fst\u00e1v\u00e1 \u0159\u00eddk\u00e1 a\u017e do posledn\u00ed chv\u00edle : teprve \u0161krob na hov\u011bz\u00edm ji b\u011bhem n\u011bkolika sekund zahust\u00ed. Pod\u00e1v\u00e1me proto ihned, dokud je maso k\u0159upav\u00e9. S kantonskou r\u00fd\u017e\u00ed jako p\u0159\u00edlohou si vychutn\u00e1me j\u00eddlo jako z \u010d\u00ednsk\u00e9ho bistra, jen je\u0161t\u011b k\u0159upav\u011bj\u0161\u00ed.\n\n\n\n\n\n\tAutentick\u00e9 mongolsk\u00e9 hov\u011bz\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOm\u00e1\u010dka2 l\u017ei\u010dky oleje2 strou\u017eky \u010desneku, (nasekan\u00e9)1 l\u017ei\u010dka z\u00e1zvoru (\u010derstv\u00fd, nasekan\u00fd)120 ml s\u00f3jov\u00e9 om\u00e1\u010dky (se sn\u00ed\u017een\u00fdm obsahem soli)120 ml vody165 g cukru (hn\u011bd\u00fd t\u0159tinov\u00fd)Hov\u011bz\u00ed maso450 g hov\u011bz\u00edho masa, (na minutkovou \u00fapravu (pupek, n\u00edzk\u00fd ro\u0161t\u011bnec, vysok\u00fd ro\u0161t\u011bnec, kv\u011btov\u00e1 \u0161pi\u010dka...))30 g kuku\u0159i\u010dn\u00e9ho \u0161krobu250 ml oleje (na sma\u017een\u00ed ve woku, nebo 350 ml v hlubok\u00e9 p\u00e1nvi, podle pot\u0159eby i v\u00edce)Pod\u00e1v\u00e1n\u00ed2 jarn\u00ed cibulky, (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)B\u00edl\u00e1 r\u00fd\u017ee (uva\u0159en\u00e1, k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tOm\u00e1\u010dkaV mal\u00e9m rendl\u00edku rozeh\u0159ejte olej na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni.P\u0159idejte \u010desnek a z\u00e1zvor a b\u011bhem restov\u00e1n\u00ed m\u00edchejte metli\u010dkou.P\u0159idejte s\u00f3jovou om\u00e1\u010dku, vodu a hn\u011bd\u00fd t\u0159tinov\u00fd cukr.P\u0159ive\u010fte k varu a nechte va\u0159it p\u0159ibli\u017en\u011b 5 minut.Odstavte z ohn\u011b: om\u00e1\u010dka je zat\u00edm \u0159\u00eddk\u00e1, zhoustne po p\u0159id\u00e1n\u00ed hov\u011bz\u00edho obalen\u00e9ho ve \u0161krobu.Hov\u011bz\u00ed masoHov\u011bz\u00ed nakr\u00e1jejte p\u0159es vl\u00e1kno na nudli\u010dky siln\u00e9 6 mm, \u0161ikmo pod \u00fahlem 45 stup\u0148\u016f.Hov\u011bz\u00ed vlo\u017ete do m\u00edsy a obalte v kuku\u0159i\u010dn\u00e9m \u0161krobu.Nechte p\u0159ibli\u017en\u011b 10 minut odpo\u010dinout, aby \u0161krob dob\u0159e p\u0159ilnul k masu.Ve woku nebo velk\u00e9 hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte olej na sma\u017een\u00ed na st\u0159edn\u011b siln\u00e9m ohni, a\u017e se jeho hladina za\u010dne lesknout a vlnit.Do hork\u00e9ho oleje vlo\u017ete hov\u011bz\u00ed.Za m\u00edch\u00e1n\u00ed sma\u017ete 2 a\u017e 3 minuty, a\u017e budou okraje zlatav\u00e9 a k\u0159upav\u00e9.Hov\u011bz\u00ed vyjm\u011bte d\u011brovanou nab\u011bra\u010dkou a polo\u017ete na pap\u00edrov\u00e9 ut\u011brky.Pou\u017eit\u00fd olej vylijte.Pod\u00e1v\u00e1n\u00edPr\u00e1zdn\u00fd wok nebo hlubokou p\u00e1nev vra\u0165te na st\u0159edn\u00ed ohe\u0148.Vra\u0165te do p\u00e1nve hov\u011bz\u00ed a za prohazov\u00e1n\u00ed ho p\u0159ibli\u017en\u011b 1 minutu proh\u0159\u00edvejte.P\u0159idejte om\u00e1\u010dku a jarn\u00ed cibulky.Prom\u00edchejte, aby se hov\u011bz\u00ed d\u016fkladn\u011b obalilo: om\u00e1\u010dka zhoustne t\u00e9m\u011b\u0159 okam\u017eit\u011b.Odstavte z ohn\u011b a ihned pod\u00e1vejte na r\u00fd\u017ei, dokud je hov\u011bz\u00ed je\u0161t\u011b k\u0159upav\u00e9.\t\n\t\n\t\tPokud chcete hust\u0161\u00ed om\u00e1\u010dku, rozm\u00edchejte 1 l\u017ei\u010dku kuku\u0159i\u010dn\u00e9ho \u0161krobu v 1 l\u017e\u00edci studen\u00e9 vody a p\u0159idejte do om\u00e1\u010dky p\u0159ed zah\u0159\u00e1t\u00edm.\nNe\u017e do oleje vlo\u017e\u00edte hov\u011bz\u00ed, mus\u00ed se jeho hladina lesknout a vlnit: v p\u0159\u00edli\u0161 studen\u00e9m oleji se maso m\u00edsto sma\u017een\u00ed dus\u00ed. Pou\u017eijte \u0161irokou hlubokou p\u00e1nev (30 cm) z nerezu nebo uhl\u00edkov\u00e9 oceli, aby maso m\u011blo dost prostoru a z\u016fstalo k\u0159upav\u00e9. Leh\u010d\u00ed varianta: hov\u011bz\u00ed obalen\u00e9 ve \u0161krobu zprudka ope\u010dte na velk\u00e9 nep\u0159ilnav\u00e9 p\u00e1nvi s velmi mal\u00fdm mno\u017estv\u00edm oleje, a\u017e budou okraje zlatav\u00e9 a k\u0159upav\u00e9. Maso bude m\u00e9n\u011b k\u0159upav\u00e9.\nPod\u00e1vejte na jasm\u00ednov\u00e9 r\u00fd\u017ei, b\u00edl\u00e9 dlouhozrnn\u00e9 r\u00fd\u017ei \u010di celozrnn\u00e9 r\u00fd\u017ei, nebo v listech hl\u00e1vkov\u00e9ho sal\u00e1tu. Om\u00e1\u010dku m\u016f\u017eete p\u0159ipravit 2 a\u017e 3 dny p\u0159edem a uchovat v lednici. Zbytky vydr\u017e\u00ed 3 dny ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b; oh\u0159ejte je na p\u00e1nvi na st\u0159edn\u00edm ohni s trochou vody.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204858","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=204858"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204858\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/204665"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=204858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=204858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=204858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}