{"id":137942,"title":"T\u0103i\u021bei udon pr\u0103ji\u021bi cu porc, usturoi \u0219i varz\u0103","modified":"2026-06-15T09:20:59+02:00","plain":"Ah, udon... t\u0103i\u021beii ace\u0219tia veni\u021bi direct din buc\u0103t\u0103ria japonez\u0103 sunt una dintre marile mele iubiri culinare. Dar sta\u021bi lini\u0219ti\u021bi: site-ul meu nu e dintre acelea \u00een care v\u0103 povestesc toat\u0103 via\u021ba \u00eenainte s\u0103 ajung la re\u021bet\u0103. \n\n\n\nNu, nu, nu, aici vorbim serios. O scurt\u0103 introducere, v\u0103 explic ingredientele \u0219i pa\u0219ii, apoi trecem direct la re\u021bet\u0103! \n\n\n\n\n\n\n\nIngredientele pentru t\u0103i\u021beii udon pr\u0103ji\u021bi cu porc, usturoi \u0219i varz\u0103\n\n\n\nSosul de soia deschis \u0219i cel \u00eenchis la culoare: Varianta deschis\u0103 este sosul clasic, u\u0219or de g\u0103sit \u00een supermarket. Varianta \u00eenchis\u0103 la culoare se g\u0103se\u0219te ceva mai greu, dar o pute\u021bi cump\u0103ra din magazinele asiatice\n\n\n\nSosul de stridii: Nu are gust de stridii, dar este esen\u021bial \u00een multe preparate asiatice. \u00cel pute\u021bi \u00eenlocui, \u00eens\u0103 rezultatul nu va fi acela\u0219i, a\u0219a c\u0103 v\u0103 recomand s\u0103 \u00eencerca\u021bi s\u0103-l g\u0103si\u021bi.\n\n\n\nUleiul de susan: Este un ulei parfumat, cu un gust divin, dar \u0219i foarte intens…a\u0219a c\u0103 folosi\u021bi-l cu m\u0103sur\u0103!\n\n\n\nCum se fac t\u0103i\u021beii udon pr\u0103ji\u021bi cu porc, usturoi \u0219i varz\u0103?\n\n\n\nTotul \u00eencepe cu \u00ab\u00a0fierberea\u00a0\u00bb t\u0103i\u021beilor udon; pun ghilimelele fiindc\u0103 de multe ori \u00eei g\u0103sim prefier\u021bi. Cu alte cuvinte, sunt ambala\u021bi \u00een vid \u0219i deja moi c\u00e2nd \u00eei scoatem din pachet.\n\n\n\nT\u0103i\u021beii udon cu vit\u0103 sunt una dintre cele mai populare re\u021bete de pe blog\n\n\n\n\u00cen cazul acesta, din p\u0103cate nu \u00eei pute\u021bi arunca direct \u00een wok (de-ar fi at\u00e2t de simplu!). Fierbe\u021bi-i totu\u0219i pu\u021bin \u2014 de obicei dou\u0103-trei minute \u2014 amestec\u00e2ndu-i u\u0219or p\u00e2n\u0103 se desprind unii de al\u021bii. Scurge\u021bi-i \u00eentr-o strecur\u0103toare \u0219i gata!\n\n\n\nApoi pr\u0103ji\u021bi pieptul de porc. De ce tocmai piept? Pentru c\u0103 este gras \u0219i delicios. \u0218i de ce nu \u00eel t\u0103iem? Pentru c\u0103 arat\u0103 grozav \u00een farfurie, a\u0219ezat deasupra. \n\n\n\nDesigur, pute\u021bi folosi \u0219i alte buc\u0103\u021bi de porc sau pute\u021bi felia pieptul de porc dinainte, dar dac\u0103 \u00eel l\u0103sa\u021bi \u00eentreg se rumene\u0219te uniform pe toate p\u0103r\u021bile. La nevoie, \u00eel pute\u021bi t\u0103ia dup\u0103 aceea. \n\n\n\n\u00cen rest, e simplu. C\u0103li\u021bi aromatele, ad\u0103uga\u021bi legumele, apoi t\u0103i\u021beii, sosul \u0219i carnea, iar la final e gata! Poft\u0103 bun\u0103! Pentru o variant\u0103 mai clasic\u0103, \u00eencerca\u021bi \u0219i t\u0103i\u021beii mei pr\u0103ji\u021bi cu porc\n\n\n\n\n\n\tT\u0103i\u021bei udon la wok cu porc, usturoi \u0219i varz\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 c\u0103\u021bei de usturoi, toca\u021bi m\u0103runt3 frunze de varz\u0103 chinezeasc\u0103, separate \u00een partea alb\u0103 \u0219i partea verde, ambele t\u0103iate f\u00e2\u0219ii sub\u021biri0.5 ceap\u0103, t\u0103iat\u0103 felii sub\u021biri1 lingur\u0103  de ulei de susan1 lingur\u0103  de sos de soia \u00eenchis la culoare1 linguri\u021b\u0103  de sos de stridii2 felii de bacon300 g de t\u0103i\u021bei udon pre-fier\u021bi, fier\u021bi 1 minut\t\n\t\n\t\tRumeni\u021bi baconul \u00een wok-ul bine \u00eencins, pe ambele p\u0103r\u021bi, p\u00e2n\u0103 este bine f\u0103cut. Pune\u021bi-l deoparte.Ad\u0103uga\u021bi pu\u021bin ulei \u0219i sota\u021bi usturoiul \u00een wok, la foc mare.C\u00e2nd \u00eencepe s\u0103 se rumeneasc\u0103, ad\u0103uga\u021bi partea alb\u0103 a verzei \u0219i ceapa. Amesteca\u021bi des.C\u00e2nd se rumenesc u\u0219or, ad\u0103uga\u021bi partea verde \u0219i continua\u021bi s\u0103 amesteca\u021bi.Dup\u0103 3 minute, ad\u0103uga\u021bi t\u0103i\u021beii \u0219i sosurile, apoi amesteca\u021bi bine timp de 2-4 minute, la foc iute \ud83d\ude01\t\n\t\n\t\tDup\u0103 ce ad\u0103uga\u021bi sosurile, mai l\u0103sa\u021bi pu\u021bin pe foc, ca s\u0103 p\u0103trund\u0103 bine \u00een t\u0103i\u021bei.\n\t\n\t\n\t\tJaponesa","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137942","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=137942"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137942\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/121"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}