{"id":137764,"title":"Orez cantonez autentic","modified":"2026-06-15T09:17:08+02:00","plain":"Vedeta restaurantelor chineze\u0219ti de pretutindeni, secretele orezului cantonez sunt, \u00een sf\u00e2r\u0219it, dezv\u0103luite! De\u0219i re\u021beta a fost adaptat\u0103 gusturilor occidentale, \u00een mod tradi\u021bional este extrem de simpl\u0103. \n\n\n\nAceasta este una dintre tr\u0103s\u0103turile buc\u0103t\u0103riei cantoneze: complexitatea prin simplitate; ob\u021binem un gust aparent sofisticat din ingrediente de baz\u0103 \u0219i printr-o procedur\u0103 foarte simpl\u0103. \n\n\n\nOrezul cantonez ilustreaz\u0103 perfect acest concept. La fel \u0219i acest alt preparat din orez \u00een stil cantonez: bou zai faan\n\n\n\nOrezul pr\u0103jit cu c\u00e2rnat chinezesc ar fi str\u0103mo\u0219ul versiunii europene a orezului cantonez\n\n\n\nSfaturi pentru orezul cantonez\n\n\n\nG\u0103ti\u021bi orezul cu o zi \u00eenainte \u0219i p\u0103stra\u021bi-l la frigider. Astfel, boabele se \u00eent\u0103resc \u0219i cap\u0103t\u0103, dup\u0103 pr\u0103jire, o textur\u0103 delicioas\u0103 \u0219i inconfundabil\u0103.\n\n\n\nSP\u0102LA\u021aI BINE orezul, cam de 6-7 ori, p\u00e2n\u0103 c\u00e2nd apa devine aproape limpede. Astfel elimina\u021bi amidonul rezidual \u0219i evita\u021bi s\u0103 ob\u021bine\u021bi un orez cleios; \u0219i acest pas influen\u021beaz\u0103 enorm rezultatul final.\n\n\n\n\u00cen fotografia re\u021betei mele de orez pr\u0103jit, edi\u021bia orgasm gustativ, se vede foarte bine separarea boabelor. Este semnul unei g\u0103tiri reu\u0219ite \u0219i al unei sp\u0103l\u0103ri temeinice a orezului \u00eenainte de fierbere\n\n\n\nCu ce s\u0103 serve\u0219ti orezul cantonez?\n\n\n\nDac\u0103 vre\u021bi o re\u021bet\u0103 de orez la un alt nivel, v\u0103 recomand orezul meu pr\u0103jit. Iar dac\u0103 vre\u021bi s\u0103-l servi\u021bi al\u0103turi de vit\u0103, \u00eencerca\u021bi re\u021beta mea de vit\u0103 cu ceap\u0103 verde\n\n\n\nVita cu ceap\u0103 verde se potrive\u0219te de minune al\u0103turi de orezul cantonez\n\n\n\n\u00centreb\u0103ri frecvente despre orezul cantonez\n\n\n\nSe poate re\u00eenc\u0103lzi?\n\n\n\nCel mai bine re\u00eenc\u0103lzi\u021bi preparatul fie \u00eentr-o crati\u021b\u0103, fie la microunde. Nu re\u00eenc\u0103lzi\u021bi orezul cantonez de mai mult de o dat\u0103 dac\u0103 vre\u021bi s\u0103-\u0219i p\u0103streze savoarea\n\n\n\nC\u00e2t timp se poate p\u0103stra orezul cantonez?\n\n\n\nDup\u0103 g\u0103tire, cel mai bine este s\u0103-l p\u0103stra\u021bi la frigider, \u00een recipiente ermetice. Dac\u0103 este depozitat corect, orezul rezist\u0103, \u00een general, \u00eentre 5 \u0219i 7 zile la frigider.\n\n\n\nCe fel de orez s\u0103 folosi\u021bi pentru orezul cantonez?\n\n\n\nMerge orice tip de orez, at\u00e2ta timp c\u00e2t a fost r\u0103cit \u00een prealabil. Eu prefer orezul pentru sushi (orez lipicios), sp\u0103lat foarte bine \u00eenainte de g\u0103tire ca s\u0103 nu se lipeasc\u0103 prea tare; textura este extraordinar\u0103\n\n\n\nCe ulei s\u0103 folosi\u021bi pentru orezul cantonez?\n\n\n\nContrar ideilor preconcepute, majoritatea uleiurilor rezist\u0103 bine la temperaturi \u00eenalte. Totu\u0219i, asta nu \u00eenseamn\u0103 c\u0103 sunt toate potrivite! Ideal este s\u0103 folosi\u021bi un ulei neutru (de floarea-soarelui, de arahide etc.)\n\n\n\nCe sos s\u0103 folosi\u021bi pentru orezul cantonez?\n\n\n\nNu ave\u021bi nevoie de ingrediente foarte exotice; un simplu sos de soia deschis la culoare este suficient\n\n\n\nMaz\u0103re congelat\u0103 sau nu?\n\n\n\nAici \u021bine de preferin\u021be. Dar dac\u0103 vre\u021bi cu adev\u0103rat ca boabele de maz\u0103re s\u0103-\u0219i p\u0103streze aspectul proasp\u0103t \u0219i culoarea vie, mai bine folosi\u021bi maz\u0103re congelat\u0103\n\n\n\nCum s\u0103 g\u0103ti\u021bi orezul cantonez?\n\n\n\nAve\u021bi nevoie doar de un wok (afla\u021bi aici cum s\u0103 alege\u021bi un wok), de o crati\u021b\u0103 sau de o tigaie; este o re\u021bet\u0103 de baz\u0103 foarte simpl\u0103, care nu cere nimic sofisticat.\n\n\n\nCe carne s\u0103 folosi\u021bi pentru orezul cantonez?\n\n\n\nA\u0219a cum am men\u021bionat mai sus, orice carne afumat\u0103 va merge dac\u0103 vre\u021bi s\u0103 ob\u021bine\u021bi un gust apropiat de cel din restaurante. Pentru o versiune c\u00e2t mai autentic\u0103, folosi\u021bi c\u00e2rnat chinezesc\n\n\n\n\n\n\tOrez cantonez autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g \u0219unc\u0103 (t\u0103iat\u0103 cubule\u021be (sau alt\u0103 carne afumat\u0103))3 linguri sos de soia light1 priz\u0103 sare1 priz\u0103 piper2 \u0219alote (t\u0103iate cubule\u021be)3 morcovi (t\u0103ia\u021bi cubule\u021be)1 lingur\u0103 ghimbir (tocat m\u0103runt)6 c\u0103\u021bei usturoi (t\u0103iat felii sub\u021biri)100 g maz\u0103re congelat\u01034 ou\u0103 (b\u0103tute)ceap\u0103 uscat\u0103400 g orez (g\u0103tit cu o zi \u00eenainte)100 g porumb dulce2 fire ceap\u0103 verde (feliat\u0103)\t\n\t\n\t\t\u00cencinge\u021bi pu\u021bin ulei \u0219i sota\u021bi carnea la foc mare c\u00e2teva minute, apoi pune\u021bi-o deoparte.G\u0103ti\u021bi ou\u0103le, apoi scoate\u021bi-le, t\u0103ia\u021bi-le buc\u0103\u021bi \u0219i pune\u021bi-le deoparte.Ad\u0103uga\u021bi \u00eenc\u0103 pu\u021bin ulei \u0219i sota\u021bi morcovii 2-3 minute, la foc mare.La foc mediu, sota\u021bi usturoiul \u0219i ghimbirul timp de 4 minute, amestec\u00e2nd continuu.Ad\u0103uga\u021bi \u0219alotele \u0219i c\u0103li\u021bi-le 3-4 minute, la foc mediu.Ad\u0103uga\u021bi orezul \u0219i amesteca\u021bi 3-4 minute.Ad\u0103uga\u021bi carnea \u0219i ou\u0103le, apoi amesteca\u021bi 2 minute.Ad\u0103uga\u021bi maz\u0103rea, ceapa verde \u0219i porumbul, apoi amesteca\u021bi 2-3 minute.Ad\u0103uga\u021bi sosul de soia, potrivi\u021bi de sare \u0219i piper, apoi amesteca\u021bi 2 minute.Servi\u021bi \u0219i pres\u0103ra\u021bi deasupra ceap\u0103 uscat\u0103.\t\n\t\n\t\t200 g de orez g\u0103tit = aproximativ 100 g de orez crud\n\t\n\t\n\t\tAccompagnementChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137764","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=137764"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137764\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1021"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}