{"id":137615,"title":"Coaste chineze\u0219ti de porc la abur (\u8c49\u6c41\u84b8\u6392\u9aa8)","modified":"2026-06-15T09:13:27+02:00","plain":"Dac\u0103 nu a\u021bi \u00eencercat p\u00e2n\u0103 acum coastele chineze\u0219ti de porc la abur, preg\u0103ti\u021bi-v\u0103 pentru o descoperire pe cinste. Acest clasic al buc\u0103t\u0103riei chineze\u0219ti este clar mult prea pu\u021bin \u00eent\u00e2lnit pe la noi. Sincer, este unul dintre preparatele mele preferate de comandat la restaurantele de dim sum… Le g\u0103si\u021bi cu fasole neagr\u0103, cu cinci condimente, cu ulei iute etc.; pe scurt, un preparat foarte versatil. \n\n\n\nCoastele de porc la abur au o culoare aparte, care merge spre un alb foarte pal. P\u0103streaz\u0103 pu\u021bin\u0103 fermitate, dar sunt \u0219i suficient de fragede c\u00e2t s\u0103 se desprind\u0103 aproape singure de pe os. Sunt exact opusul versiunii lor \u00een\u0103bu\u0219ite, spare ribs chineze\u0219ti\n\n\n\nNu ave\u021bi chef de oase? \u00cencerca\u021bi chiftelele mele de porc la abur, un alt dim sum delicios\n\n\n\nV\u0103 recomand \u0219i Xiao Long Bao, labele de pui chineze\u0219ti, precum \u0219i dim sum-urile mele perlate, pentru o mas\u0103 dim sum reu\u0219it\u0103\n\n\n\nRestaurantele de dim sum ob\u021bin acest rezultat pun\u00e2ndu-le \u00eentr-o ma\u0219in\u0103 de sp\u0103lat… da, chiar a\u0219a, nu glumesc. \u00cen loc de detergent, folosesc ap\u0103 alcalin\u0103 chinezeasc\u0103 (adic\u0103 \u201ejianshui\u201d). \n\n\n\nCl\u0103tirea continu\u0103 \u0219i agitarea coastelor \u00eentind fibrele musculare ale c\u0103rnii \u0219i elimin\u0103 aproape complet mioglobina din carne (proteina care \u00eei d\u0103 culoarea ro\u0219ie). \n\n\n\nCarnea devine foarte alb\u0103 dup\u0103 acest proces\n\n\n\nAbia dup\u0103 acest proces coastele sunt marinate \u0219i g\u0103tite la abur.\n\n\n\nAparatul de g\u0103tit la abur este \u00eencins, iar carnea este marinat\u0103! La abur cu ele!\n\n\n\nBine\u00een\u021beles, re\u021beta nu cere o ma\u0219in\u0103 de sp\u0103lat… Nu cred c\u0103 vre\u021bi s\u0103 arunca\u021bi carne crud\u0103 acolo unde v\u0103 sp\u0103la\u021bi hainele. \n\n\n\n\u00cen schimb, vom imita procesul folosind o metod\u0103 inspirat\u0103 de cea folosit\u0103 de youtuberii de la \u201eChinese Food Demystified\u201d. Apa alcalin\u0103 chinezeasc\u0103 este \u0219i destul de greu de g\u0103sit, a\u0219a c\u0103 vom folosi \u00een schimb metoda lor cu bicarbonat de sodiu copt.\n\n\n\nIngredientele pentru coastele chineze\u0219ti de porc la abur\n\n\n\n\n\n\n\nBicarbonatul de sodiu: dac\u0103 \u00eel coace\u021bi \u00een cuptor la 150 de grade, timp de o or\u0103, ob\u021bine\u021bi carbonat de sodiu. Este o baz\u0103 mult mai puternic\u0103, care fr\u0103geze\u0219te carnea la un nivel imposibil de atins cu bicarbonatul simplu, f\u0103r\u0103 s\u0103-i distrug\u0103 complet gustul. \n\n\n\nNu ezita\u021bi s\u0103 face\u021bi o cantitate mai mare \u0219i s\u0103 o p\u0103stra\u021bi \u00eentr-un borcan. Inten\u021bionez s\u0103 refolosesc acest ingredient \u0219i \u00een alte re\u021bete, mai ales pe baz\u0103 de pui. Ave\u021bi grij\u0103 s\u0103 nu \u00eel manipula\u021bi direct cu m\u00e2inile: poate provoca irita\u021bii. La final, practic ob\u021binem sod\u0103. \n\n\n\nUleiul de susan: respecta\u021bi cu grij\u0103 cantit\u0103\u021bile, altfel la final ve\u021bi sim\u021bi doar gustul uleiului de susan\n\n\n\nCele cinci condimente chineze\u0219ti: acum se g\u0103sesc u\u0219or \u00een supermarketuri, a\u0219a c\u0103 profita\u021bi din plin! Aroma pe care o aduc este extraordinar\u0103.\n\n\n\nBoabele de fasole neagr\u0103 fermentate: Sunt op\u021bionale, dar dac\u0103 ave\u021bi ocazia s\u0103 le g\u0103si\u021bi \u00eentr-un magazin asiatic, aduc mult\u0103 savoare \u0219i p\u0103streaz\u0103 preparatul fidel tradi\u021biei. Pute\u021bi, de asemenea, s\u0103 ad\u0103uga\u021bi sos de fasole neagr\u0103 fermentat\u0103\n\n\n\nAmidonul de porumb: este esen\u021bial pentru textura final\u0103 a preparatului\n\n\n\n\n\n\tCoaste de porc la abur, \u00een stil chinezesc (\u8c49\u6c41\u84b8\u6392\u9aa8)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g coaste de porc t\u0103iate \u00een buc\u0103\u021bi de 1-2 cm (cu osul t\u0103iat; de obicei ies cam 3 buc\u0103\u021bi din fiecare coast\u0103)1 linguri\u021b\u0103 de bicarbonat de sodiu copt timp de 1 or\u0103 la 150\u00b0C1 litru de ap\u0103 amestecat cu 1 linguri\u021b\u0103 de bicarbonat coptMarinad\u01031 c\u0103\u021bel de usturoi, tocat m\u0103runt1 linguri\u021b\u0103 de sare0.5 linguri\u021b\u0103 de concentrat de pui (past\u0103 sau pudr\u0103)2 linguri de zah\u0103r0.5 linguri\u021b\u0103  de piper alb10 g de douchi (fasole neagr\u0103 fermentat\u0103), op\u021bional1 lingur\u0103  de amestec chinezesc 5 condimenteAmestec final4 linguri de amidon de porumb1 lingur\u0103  de ulei de arahide0.5 lingur\u0103 de ulei de susan pr\u0103jit\t\n\t\n\t\t Coace\u021bi bicarbonatul timp de 1 or\u0103 (aten\u021bie: dup\u0103 aceea, manevra\u021bi-l doar cu m\u0103nu\u0219i sau cu un ustensil) T\u0103ia\u021bi coastele \u00een buc\u0103\u021bi de 1-2 cm Pune\u021bi coastele \u00eentr-un litru de ap\u0103 \u0219i amesteca\u021bi cu o linguri\u021b\u0103 de bicarbonat. L\u0103sa\u021bi-le la \u00eenmuiat 30 de minute Scurge\u021bi apa, apoi cl\u0103ti\u021bi carnea sub jet de ap\u0103 rece, amestec\u00e2nd c\u00e2teva minute \u00eentr-o direc\u021bie, apoi \u00een cealalt\u0103. Continua\u021bi astfel timp de 12 minute. La final, carnea ar trebui s\u0103 fie foarte palid\u0103. Pune\u021bi carnea \u00eentr-o centrifug\u0103 de salat\u0103 \u0219i roti\u021bi aproximativ 2 minute, p\u00e2n\u0103 se usuc\u0103. Dac\u0103 apa este \u00eenc\u0103 foarte ro\u0219ie, repeta\u021bi cl\u0103tirea sub jet de ap\u0103 rece \u00eenc\u0103 c\u00e2teva minute L\u0103sa\u021bi la marinat 30 de minute (sau peste noapte)Ad\u0103uga\u021bi amestecul final \u0219i fr\u0103m\u00e2nta\u021bi bine cu m\u00e2inile, astfel \u00eenc\u00e2t s\u0103 adere uniform pe carne G\u0103ti\u021bi la abur timp de 15 minute\t\n\t\n\t\tAten\u021bie: nu manipula\u021bi bicarbonatul copt cu m\u00e2inile, deoarece poate provoca irita\u021bii. La final, acesta se transform\u0103 \u00een sod\u0103 caustic\u0103.\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137615"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137615\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/3192"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}