{"id":137835,"title":"T\u0103i\u021bei cu vit\u0103 desfiat\u0103","modified":"2026-06-15T09:18:18+02:00","plain":"Iarna, uneori tot ce-\u021bi dore\u0219ti este ceva cald \u0219i reconfortant, care s\u0103 nu te \u021bin\u0103 o ve\u0219nicie \u00een picioare \u00een buc\u0103t\u0103rie (mai ales c\u00e2nd gresia e bocn\u0103).\n\n\n\n\u00cemi plac t\u0103i\u021beii \u0219i \u00eemi place b\u0153uf bourguignon, a\u0219a c\u0103 de ce s\u0103 nu fac un fel de hibrid asiatic cu influen\u021be chineze\u0219ti?\n\n\n\nCum se prepar\u0103 t\u0103i\u021beii cu vit\u0103 desfiat\u0103\n\n\n\n\u00cencepe prin a preg\u0103ti o vit\u0103 desfiat\u0103 \u00een stil asiatic, cu ingrediente precum vinul Shaoxing sau sosul de soia \u00eenchis la culoare. \n\n\n\nLas\u0103 totul s\u0103 fiarb\u0103 \u00eencet \u00een sup\u0103 sau bulion (ideal, de cas\u0103) p\u00e2n\u0103 c\u00e2nd carnea devine at\u00e2t de fraged\u0103, \u00eenc\u00e2t se desface imediat c\u00e2nd o ape\u0219i cu furculi\u021ba. Sun\u0103 apetisant, nu?\n\n\n\nEste important s\u0103 sco\u021bi carnea din crati\u021b\u0103 \u00eentr-un bol separat, ca s\u0103 o desfaci acolo. De ce? Pentru c\u0103 lichidul r\u0103mas trebuie redus c\u00e2t mai mult, ca s\u0103 ob\u021bii un gust intens \u0219i concentrat. \n\n\n\nVrei o re\u021bet\u0103 mai rapid\u0103? \u00cencearc\u0103 t\u0103i\u021beii rapizi cu vit\u0103\n\n\n\nPentru c\u0103 re\u021beta nu are multe componente, fiecare ingredient trebuie pus \u00een valoare. Iar sosul, incredibil de gustos, face parte din esen\u021ba preparatului.\n\n\n\nDup\u0103 aceste etape, ob\u021bii un preparat sotat clasic, \u00een care adaugi ulei de susan pentru arom\u0103, ceap\u0103, usturoi, dac\u0103 dore\u0219ti, sau chiar glutamat. \n\n\n\nMic sfat: dup\u0103 ce fierbi t\u0103i\u021beii, cl\u0103te\u0219te-i imediat cu ap\u0103 rece ca s\u0103 opre\u0219ti g\u0103tirea; \u00een plus, asta \u00eei face mai fermi \u0219i perfec\u021bi pentru sotat.\n\n\n\nIngredientele t\u0103i\u021beilor cu vit\u0103 desfiat\u0103\n\n\n\nCa de obicei, \u00een aceast\u0103 sec\u021biune \u00ee\u021bi explic pe scurt rolul ingredientelor folosite \u00een re\u021bet\u0103.\n\n\n\nCarnea de vit\u0103: Aici, cel mai bine este s\u0103 alegi carne pentru fiert, pentru carbonad\u0103 sau pentru b\u0153uf bourguignon. Nu risipi o bucat\u0103 nobil\u0103 pentru aceast\u0103 re\u021bet\u0103.\n\n\n\nVinul Shaoxing: Poate fi \u00eenlocuit cu sherry, dar aduce cu adev\u0103rat acel mic plus care face diferen\u021ba, a\u0219a c\u0103 merit\u0103 \u00eencercat dac\u0103 nu l-ai folosit \u00eenc\u0103. Linkul Amazon se afl\u0103 \u00een re\u021bet\u0103.\n\n\n\nSosul de soia \u00eenchis la culoare: Nu \u00eel confunda cu sosul de soia deschis la culoare. Se g\u0103se\u0219te \u00een toate magazinele asiatice \u0219i, uneori, chiar \u0219i \u00een supermarketuri, de\u0219i mai rar. \n\n\n\n\n\n\tT\u0103i\u021bei cu vit\u0103 desf\u0103cut\u0103 \u00een f\u00e2\u0219ii\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tVit\u0103 desf\u0103cut\u0103 \u00een f\u00e2\u0219ii400 g  de carne de vit\u0103 (tip carbonad\u0103)6 linguri  de vin Shaoxing3 linguri  de sos de soia \u00eenchis la culoare1  praf de sare4  c\u0103\u021bei de usturoi zdrobi\u021bi250 ml  de sup\u0103 de pui (completa\u021bi cu ap\u0103 c\u00e2t s\u0103 acopere aproape complet carnea de vit\u0103)T\u0103i\u021bei400 g de t\u0103i\u021bei fier\u021bi2 cepe t\u0103iate felii3 linguri  de sos de soia \u00eenchis la culoare1 praf de sare2 linguri  de ulei de susan\t\n\t\n\t\t Pune\u021bi toate ingredientele pentru vit\u0103 \u00eentr-o crati\u021b\u0103 cu capac, acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mediu timp de 1 or\u0103 sau p\u00e2n\u0103 c\u00e2nd carnea se desface u\u0219or \u00een f\u00e2\u0219ii Scoate\u021bi carnea de vit\u0103, desface\u021bi-o cu o furculi\u021b\u0103 \u0219i l\u0103sa\u021bi sosul s\u0103 scad\u0103 5 minute la foc mare Lua\u021bi de pe foc \u0219i amesteca\u021bi din nou carnea de vit\u0103 \u00een sos \u00centr-un wok cu pu\u021bin ulei, sota\u021bi ceapa timp de 3 minute, la foc mare Ad\u0103uga\u021bi t\u0103i\u021beii \u0219i amesteca\u021bi, apoi ad\u0103uga\u021bi sosul de soia \u00eenchis la culoare, uleiul de susan \u0219i sarea Ad\u0103uga\u021bi amestecul de vit\u0103 desf\u0103cut\u0103 \u00een f\u00e2\u0219ii \u0219i amesteca\u021bi bine\t\n\t\n\t\t\u00cenarma\u021bi-v\u0103 cu pu\u021bin\u0103 r\u0103bdare \u0219i a\u0219tepta\u021bi p\u00e2n\u0103 c\u00e2nd vita devine fraged\u0103. Timpul de g\u0103tire poate varia \u00een func\u021bie de mai mul\u021bi factori, a\u0219a c\u0103 verifica\u021bi preparatul pe parcurs.\n\t\n\t\n\t\tAccompagnement, Plat principalChinoisenouilles au boeuf effiloch\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137835","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=137835"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137835\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/864"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}