{"id":137953,"title":"Ciuperci \u00een\u0103bu\u0219ite rapid \u00een sos de soia","modified":"2026-06-15T09:21:05+02:00","plain":"Nu toate ciupercile trebuie sotate \u0219i g\u0103tite ultra rapid. Ciupercile \u00een\u0103bu\u0219ite sunt la fel de delicioase, mai ales c\u00e2nd le g\u0103ti\u021bi \u00eencet, \u00een stil chinezesc, ca aici.\n\n\n\nTehnica se nume\u0219te \u201eg\u0103tire ro\u0219ie\u201d \u0219i este foarte r\u0103sp\u00e2ndit\u0103 \u00een China, adesea pentru preparate din porc. De altfel, am \u0219i o delicioas\u0103 re\u021bet\u0103 de porc ro\u0219u chinezesc.\n\n\n\n\n\n\n\n\u00cen esen\u021b\u0103, asta \u00eenseamn\u0103 s\u0103 le l\u0103sa\u021bi s\u0103 fiarb\u0103 domol \u00een sos de soia, al\u0103turi de alte c\u00e2teva ingrediente, precum ghimbir, usturoi sau e\u0219alote, p\u00e2n\u0103 c\u00e2nd ciupercile devin fragede \u0219i cap\u0103t\u0103 o nuan\u021b\u0103 u\u0219or ro\u0219iatic\u0103.\n\n\n\nDoar anumite ciuperci se preteaz\u0103 la acest tip de g\u0103tire, dar, din fericire, \u0219i ciuperca champignon obi\u0219nuit\u0103 se num\u0103r\u0103 printre ele. Cremini, portobello, shiitake, g\u0103ina-p\u0103durii, hribii \u0219i al\u021bi bure\u021bi, g\u0103lbiorii mai mari, ciupercile matsutake etc. sunt toate alegeri excelente.\n\n\n\n\n\n\n\nDac\u0103 ciupercile voastre sunt foarte mari, cum ar fi portobello sau hribii, t\u0103ia\u021bi-le \u00een buc\u0103\u021bi cam c\u00e2t un be\u021bi\u0219or.\n\n\n\n Dac\u0103 vre\u021bi s\u0103 \u00eembog\u0103\u021bi\u021bi preparatul cu carne, o variant\u0103 foarte bun\u0103 este s\u0103 ad\u0103uga\u021bi carne tocat\u0103 fin odat\u0103 cu ciupercile; carnea de vit\u0103 tocat\u0103, de porc sau de ra\u021b\u0103 sunt toate alegeri excelente.\n\n\n\nAceast\u0103 re\u021bet\u0103 ne este propus\u0103 de Linh, iar videoclipul ei \u00eel g\u0103si\u021bi \u00een re\u021bet\u0103. Este o versiune mai rapid\u0103 a acestei tehnici de \u00een\u0103bu\u0219ire: de obicei, g\u0103tirea poate dura peste 35 de minute, \u00eens\u0103 aici ob\u021bine\u021bi rezultatul mult mai repede!\n\n\n\n\n\n\tCiuperci \u00een\u0103bu\u0219ite rapid \u00een sos de soia\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t250 g ciuperci champignon100 g ciuperci shiitake1 \u0219alot\u0103 (feliat\u0103 sub\u021bire)1 priz\u0103 piper1 leg\u0103turic\u0103 ciboulette (tocat\u0103 fin)1 linguri\u021b\u0103 semin\u021be de susan, pentru decorSos1 linguri\u021b\u0103 ulei de susan1 linguri\u021b\u0103 sriracha2 linguri sos de soia light1 lingur\u0103 sos hoisin3 linguri ap\u0103\t\n\t\n\t\t\u00centr-un bol, amesteca\u021bi bine ingredientele pentru sos.\u00cencinge\u021bi pu\u021bin ulei \u00een tigaie, ad\u0103uga\u021bi \u0219alota \u0219i c\u0103li\u021bi-o p\u00e2n\u0103 devine translucid\u0103.Ad\u0103uga\u021bi ciupercile \u0219i sota\u021bi-le aproximativ 2 minute.Turna\u021bi sosul \u0219i g\u0103ti\u021bi la foc mediu, aproximativ 10 minute, p\u00e2n\u0103 c\u00e2nd scade.Potrivi\u021bi de sare \u0219i piper.Pres\u0103ra\u021bi deasupra susan pr\u0103jit \u0219i ciboulette tocat\u0103 fin.\t\n\t\n\t\tPute\u021bi folosi orice tip de ciuperci. \u00cen aceast\u0103 re\u021bet\u0103, eu folosesc dou\u0103 sortimente: champignon \u0219i shiitake. \u0218i alte ciuperci, precum shimeji sau king oyster, merg foarte bine \u00een acest preparat.\nPute\u021bi folosi \u0219i ciuperci shiitake uscate; trebuie doar s\u0103 le rehidrata\u021bi \u00eenainte de utilizare.Sosul sriracha adaug\u0103 o not\u0103 pl\u0103cut picant\u0103, dar \u00eel pute\u021bi omite dac\u0103 prefera\u021bi.\n\t\n\t\n\t\tAccompagnementChinoisechampignons brais\u00e9s","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137953","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=137953"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137953\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/5139"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}