{"id":137943,"title":"T\u0103i\u021bei pr\u0103ji\u021bi ca la street food","modified":"2026-06-15T09:20:59+02:00","plain":"T\u0103i\u021beii pr\u0103ji\u021bi sunt un preparat-emblem\u0103 al buc\u0103t\u0103riei asiatice \u0219i al buc\u0103t\u0103riei chineze. De mii de ani, t\u0103i\u021beii sunt g\u0103ti\u021bi \u00een nenum\u0103rate feluri. Iat\u0103, a\u0219adar, re\u021beta mea de t\u0103i\u021bei pr\u0103ji\u021bi ca la street food. \n\n\n\nDe ce street food? Pentru c\u0103 varianta aceasta se remarc\u0103 printr-o g\u0103tire foarte rapid\u0103 \u0219i o cantitate generoas\u0103 de gr\u0103sime. De\u0219i aproape to\u021bi t\u0103i\u021beii pr\u0103ji\u021bi pot fi considera\u021bi \u201estreet food\u201d, \u00eei pute\u021bi preg\u0103ti \u0219i \u00eentr-o variant\u0103 mai rafinat\u0103… \u00eens\u0103 ace\u0219ti t\u0103i\u021bei nu sunt deloc despre asta! Dac\u0103 vre\u021bi ceva asem\u0103n\u0103tor, re\u021beta mea de t\u0103i\u021bei cu porc este excelent\u0103.\n\n\n\nAromatele se c\u0103lesc \u00een wok\n\n\n\nIngredientele pentru t\u0103i\u021beii pr\u0103ji\u021bi ca la street food\n\n\n\nSosul de soia deschis \u0219i \u00eenchis la culoare: Cel deschis la culoare este sosul clasic pe care \u00eel g\u0103si\u021bi \u00een supermarket. Cel \u00eenchis la culoare se g\u0103se\u0219te ceva mai greu, dar \u00eel pute\u021bi cump\u0103ra din magazinele asiatice.\n\n\n\nO\u021betul de orez: Este un o\u021bet asiatic pe care \u00eel g\u0103si\u021bi ast\u0103zi aproape peste tot. Chiar merit\u0103 s\u0103 \u00eel ave\u021bi \u00een c\u0103mar\u0103.\n\n\n\nSosul de stridii: Nu are gust de stridii, dar este esen\u021bial pentru aroma preparatelor asiatice. Poate fi \u00eenlocuit doar aproximativ, a\u0219a c\u0103 v\u0103 recomand s\u0103 \u00eencerca\u021bi s\u0103 \u00eel g\u0103si\u021bi.\n\n\n\nVinul Shaoxing: Este un vin chinezesc pentru g\u0103tit, indispensabil \u00een multe dintre re\u021betele de pe site. Da\u021bi clic ca s\u0103 vede\u021bi cu ce \u00eel pute\u021bi \u00eenlocui, \u00eens\u0103 gustul nu va fi acela\u0219i.\n\n\n\nAmidonul de porumb sau Maizena: Ajut\u0103, pe de o parte, la ob\u021binerea unei texturi incredibile pentru carne \u0219i, pe de alt\u0103 parte, \u00eengroa\u0219\u0103 sosul p\u00e2n\u0103 cap\u0103t\u0103 acea consisten\u021b\u0103 u\u0219or siropoas\u0103 pe care o iubim.\n\n\n\n\n\n\n\nCum preg\u0103ti\u021bi t\u0103i\u021beii pr\u0103ji\u021bi ca la street food?\n\n\n\n\u00cencepe\u021bi prin a marina carnea. Marinada \u00eei d\u0103 un gust incredibil. \u00cen re\u021bet\u0103 recomand o or\u0103, dar, dac\u0103 v\u0103 gr\u0103bi\u021bi, 5-10 minute sunt suficiente ca s\u0103 ias\u0103 foarte gustoas\u0103.\n\n\n\n\u00centre timp, fierbe\u021bi t\u0103i\u021beii, apoi cl\u0103ti\u021bi-i imediat cu ap\u0103 rece ca s\u0103 opri\u021bi g\u0103tirea \u0219i preg\u0103ti\u021bi sosul. \n\n\n\nFace\u021bi mai \u00eent\u00e2i ou\u0103le; nu sunt absolut necesare, dar aduc acel mic \u201eceva\u201d \u00een plus preparatului, la fel ca mugurii de soia. \n\n\n\nLa final, dup\u0103 ce sota\u021bi carnea \u0219i o pune\u021bi deoparte, sota\u021bi aromatele, apoi legumele. Pune\u021bi totul \u00eenapoi \u00een wok: t\u0103i\u021beii, sosul, carnea \u0219i ou\u0103le, apoi sota\u021bi bine la foc iute.\n\n\n\n\n\n\tT\u0103i\u021bei pr\u0103ji\u021bi ca la street food\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g de carne de vit\u0103, t\u0103iat\u0103 f\u00e2\u0219ii150 g de t\u0103i\u021bei, deja g\u0103ti\u021bi (greutate uscat\u0103)1 m\u00e2n\u0103 de germeni de soia1 ceap\u0103 feliat\u01033 c\u0103\u021bei de usturoi toca\u021bi m\u0103runt1 lingur\u0103 de ghimbir tocat m\u0103runt1 lingur\u0103 de partea alb\u0103 a cepei verzi, tocat\u0103 m\u0103runt3 ou\u0103 b\u0103tute5 frunze de varz\u0103 chinezeasc\u0103, cu p\u0103r\u021bile albe \u0219i verzi separate, t\u0103iate f\u00e2\u0219ii3 linguri de gr\u0103sime animal\u0103 (vit\u0103, ra\u021b\u0103 etc.) sau, la nevoie, de ulei vegetalMARINAD\u01022 linguri de sos de soia deschis la culoare1 lingur\u0103 de o\u021bet de orez1 linguri\u021b\u0103 de amidon de porumb1 lingur\u0103 de vin ShaoxingSOS1 lingur\u0103 de sos de stridii2 linguri de sos de soia deschis la culoare1 lingur\u0103 de sos de soia \u00eenchis la culoare2 linguri\u021be de amidon de porumb0.5 linguri\u021be de sare\t\n\t\n\t\tL\u0103sa\u021bi carnea la marinat timp de o or\u0103.\u00centr-un bol, preg\u0103ti\u021bi sosul, apoi g\u0103ti\u021bi t\u0103i\u021beii.G\u0103ti\u021bi ou\u0103le \u00eentr-o tigaie, ca pentru o omlet\u0103, apoi pune\u021bi-le deoparte pe o farfurie \u0219i t\u0103ia\u021bi-le buc\u0103\u021bi.\u00cencinge\u021bi pu\u021bin ulei \u00eentr-un wok, la foc mare, \u0219i sota\u021bi carnea 2-3 minute, apoi scoate\u021bi-o deoparte.\u00cencinge\u021bi din nou wokul \u0219i ad\u0103uga\u021bi usturoiul, ghimbirul \u0219i p\u0103r\u021bile albe ale cepei verzi.C\u00e2nd \u00eencep s\u0103 se rumeneasc\u0103, ad\u0103uga\u021bi ceapa, p\u0103r\u021bile albe ale verzei \u0219i germenii de soia.Dup\u0103 ce se \u00eenmoaie, ad\u0103uga\u021bi p\u0103r\u021bile verzi ale verzei \u0219i sota\u021bi \u00eenc\u0103 3 minute.Ad\u0103uga\u021bi t\u0103i\u021beii, carnea, ou\u0103le \u0219i sosul, apoi sota\u021bi totul \u00eenc\u0103 5 minute sau p\u00e2n\u0103 c\u00e2nd sosul se evapor\u0103 \u0219i preparatul se rumene\u0219te frumos.\t\n\t\n\t\tAve\u021bi r\u0103bdare \u0219i l\u0103sa\u021bi sosul s\u0103 se evapore \u0219i s\u0103 se caramelizeze.\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137943","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=137943"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137943\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/182"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}