{"id":137973,"title":"Sheng Jian Bao: chifle chineze\u0219ti rumenite \u00een tigaie","modified":"2026-06-15T09:21:33+02:00","plain":"Ce sunt Sheng Jian Bao?\n\n\n\nBao, acest deliciu emblematic al buc\u0103t\u0103riei chineze, se num\u0103r\u0103 f\u0103r\u0103 \u00eendoial\u0103 printre preparatele mele preferate \u0219i cucere\u0219te papilele gustative \u00een toat\u0103 China \u0219i dincolo de grani\u021bele ei. Aluatul fin \u0219i pufos ascunde o umplutur\u0103 bogat\u0103, savuroas\u0103 \u0219i, mai presus de toate, suculent\u0103.\n\n\n\nDintre numeroasele variante, Sheng Jian Bao (\u751f\u714e\u5305), o specialitate din Shanghai, ocup\u0103 un loc aparte \u00een inima mea. Savura\u021bi \u00een mod tradi\u021bional la micul dejun, ace\u0219ti bao se disting prin metoda lor de g\u0103tire: sunt rumeni\u021bi direct \u00een tigaie, f\u0103r\u0103 s\u0103 fie g\u0103ti\u021bi mai \u00eent\u00e2i la abur. \n\n\n\nSeam\u0103n\u0103 izbitor \u0219i cu khinkali, delicio\u0219ii col\u021buna\u0219i georgieni\n\n\n\nAceast\u0103 tehnic\u0103 permite aluatului s\u0103 creasc\u0103 \u0219i s\u0103 devin\u0103 crocant la baz\u0103, p\u0103str\u00e2nd \u00een acela\u0219i timp interiorul moale \u0219i suculent. Combina\u021bia perfect\u0103 dintre crusta aurie \u0219i crocant\u0103, miezul pufos \u0219i umplutura suculent\u0103, plin\u0103 de umami, duce direct la o adev\u0103rat\u0103 explozie gastronomic\u0103. \n\n\n\nSavurat\u0103 \u00eenc\u0103 de la \u00eenceputul secolului al XIX-lea de locuitorii din Shanghai, aceast\u0103 gustare matinal\u0103 este ast\u0103zi la \u00eendem\u00e2na oricui: o po\u021bi preg\u0103ti \u0219i savura \u00een orice moment al zilei, chiar din confortul propriei buc\u0103t\u0103rii.\n\n\n\n\u00cen fiecare var\u0103, a\u0219tept cu ner\u0103bdare s\u0103-mi v\u0103d familia din zona New Yorkului, ca s\u0103 merg la restaurantul meu preferat \u0219i s\u0103 gust versiunea lor. De altfel, de acolo m-am inspirat pentru umplutur\u0103; \u00eenc\u0103 nu este perfect\u0103, dar m\u0103 apropii! \n\n\n\nVerii lor g\u0103ti\u021bi la abur: baozi\n\n\n\nNu am blender. Ce fac pentru gelatin\u0103?\n\n\n\nNicio problem\u0103: \u00een cazul acesta, folosi\u021bi un raport de 1:2 (adic\u0103 200 ml de ap\u0103 \u00een loc de 400 ml) \u0219i g\u0103ti\u021bi timp de 1 h \u0219i 30 min.\n\n\n\nSfaturi pentru a preg\u0103ti bao\n\n\n\nRespecta\u021bi cu grij\u0103 cantit\u0103\u021bile pentru aluat! Totu\u0219i, \u00een func\u021bie de tipul de f\u0103in\u0103 folosit, cantitatea de ap\u0103 necesar\u0103 poate varia. Aici, doar experien\u021ba v\u0103 poate ajuta s\u0103 stabili\u021bi cantitatea potrivit\u0103.\n\n\n\nDac\u0103 aluatul este lipicios, folosi\u021bi amidon de porumb pentru a pudra suprafe\u021bele de lucru: func\u021bioneaz\u0103 de minune! \n\n\n\nSheng jian bao pe str\u0103zile din Shanghai\n\n\n\nSincer, aceast\u0103 re\u021bet\u0103 cere timp, dar tocmai asta face ca satisfac\u021bia de a mu\u0219ca dintr-un bao fierbinte s\u0103 fie \u0219i mai mare. Este pur \u0219i simplu divin\u0103. \n\n\n\nFolosesc o umplutur\u0103 foarte asem\u0103n\u0103toare \u0219i pentru col\u021buna\u0219ii chineze\u0219ti cu porc\n\n\n\n\n\n\tSheng jian bao: chifle chineze\u0219ti la abur\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tJeleu de porc de cas\u0103100 g de \u0219orici de porc400 ml de ap\u01031 bucat\u0103 mic\u0103 de ghimbir2 fire de ceap\u0103 verde2 prize de sare1 priz\u0103 de glutamat (op\u021bional)Aluat400 g de f\u0103in\u0103 de gr\u00e2u2 g de drojdie uscat\u0103230 ml de ap\u01031 linguri\u021b\u0103 de zah\u0103rUmplutur\u0103300 g de carne de porc tocat\u0103200 g de jeleu de porc1 lingur\u0103 de ceap\u0103 verde tocat\u0103 m\u0103runt1 linguri\u021b\u0103 de ghimbir tocat foarte fin150 ml de ap\u01031.5 linguri\u021b\u0103 de sare2 linguri\u021b\u0103 de zah\u0103r1 lingur\u0103 de ulei de susan1 lingur\u0103 de vin Shaoxing2 linguri\u021be de amidon de porumb1 linguri\u021b\u0103 de boabe de piper de SichuanPentru decorsemin\u021be de susan negruceap\u0103 verde tocat\u0103 m\u0103runt\t\n\t\n\t\tPreg\u0103ti\u021bi jeleul de porcDac\u0103 este nevoie, \u00eendep\u0103rta\u021bi firele de p\u0103r de pe \u0219orici.T\u0103ia\u021bi-l \u00een f\u00e2\u0219ii sub\u021biri.Pune\u021bi toate ingredientele pentru jeleu \u00eentr-o crati\u021b\u0103 \u0219i g\u0103ti\u021bi-le aproximativ 40 de minute, la foc mic.\u00cen timpul g\u0103tirii, p\u0103stra\u021bi un raport de aproximativ 1:4 \u00eentre \u0219orici \u0219i ap\u0103. Dac\u0103 apa se evapor\u0103 prea repede, ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103 la jum\u0103tatea timpului de g\u0103tire.Dup\u0103 g\u0103tire, scoate\u021bi ceapa \u0219i ghimbirul, apoi pune\u021bi totul \u00een blender \u00eempreun\u0103 cu lichidul \u0219i mixa\u021bi la vitez\u0103 mare.Turna\u021bi din nou compozi\u021bia \u00een crati\u021b\u0103, mai g\u0103ti\u021bi 3-5 minute, apoi pune\u021bi-o \u00eentr-un recipient de sticl\u0103.Da\u021bi jeleul la frigider.Preg\u0103ti\u021bi aluatulPune\u021bi f\u0103ina \u00eentr-un bol, ad\u0103uga\u021bi drojdia uscat\u0103 \u0219i zah\u0103rul, apoi amesteca\u021bi bine.Turna\u021bi apa treptat, amestec\u00e2nd continuu.Fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat neted, acoperi\u021bi-l cu folie alimentar\u0103 \u0219i l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 la temperatura camerei 20-30 de minute.Dup\u0103 ce aluatul a crescut, ap\u0103sa\u021bi-l u\u0219or cu degetul. Dac\u0103 revine foarte lent la forma ini\u021bial\u0103, \u00eel pute\u021bi pune la frigider.Preg\u0103ti\u021bi umpluturaPune\u021bi \u00eentr-un bol apa, ghimbirul, boabele de piper de Sichuan \u0219i ceapa verde. L\u0103sa\u021bi la infuzat 15 minute.\u00centr-un bol mare, pune\u021bi toate ingredientele, cu excep\u021bia jeleului de porc \u0219i a celor l\u0103sate la infuzat. Amesteca\u021bi mereu \u00een aceea\u0219i direc\u021bie timp de 3 minute.Scoate\u021bi aromatele din ap\u0103 \u0219i arunca\u021bi-le. Ad\u0103uga\u021bi apa \u00een umplutur\u0103, pu\u021bin c\u00e2te pu\u021bin, amestec\u00e2nd continuu.Amesteca\u021bi p\u00e2n\u0103 c\u00e2nd umplutura cap\u0103t\u0103 o consisten\u021b\u0103 p\u0103stoas\u0103.Scoate\u021bi jeleul de porc, acum \u00eent\u0103rit, \u0219i toca\u021bi-l \u00een cubule\u021be foarte mici.Ad\u0103uga\u021bi-l peste carne \u0219i amesteca\u021bi bine, apoi pune\u021bi compozi\u021bia la frigider pentru cel pu\u021bin 15 minute.Trece\u021bi la modelare!\u00centinde\u021bi mai \u00eent\u00e2i aluatul cu m\u00e2na.\u00cemp\u0103turi\u021bi-l sub form\u0103 de dreptunghi, apoi \u00eentinde\u021bi-l cu sucitorul.Rula\u021bi-l \u00eentr-un \u0219nur lung.T\u0103ia\u021bi-l \u00een buc\u0103\u021bi mici, de aproximativ 13-15 g fiecare. Dup\u0103 ce le t\u0103ia\u021bi, pres\u0103ra\u021bi-le cu pu\u021bin\u0103 f\u0103in\u0103, ca s\u0103 nu se lipeasc\u0103.Unge\u021bi u\u0219or tigaia cu pu\u021bin ulei.Presa\u021bi fiecare bucat\u0103 de aluat cu palma, apoi, cu un sucitor \u021binut \u00eentr-o m\u00e2n\u0103, \u00eentinde\u021bi marginile \u00een timp ce roti\u021bi aluatul cu cealalt\u0103 m\u00e2n\u0103.Scoate\u021bi umplutura din frigider \u0219i pune\u021bi c\u00e2te o linguri\u021b\u0103 pe fiecare bucat\u0103 de aluat.Aduce\u021bi marginile aluatului peste umplutur\u0103, plia\u021bi-le \u0219i str\u00e2nge\u021bi bine deschiderea.Dup\u0103 modelare, asigura\u021bi-v\u0103 c\u0103 str\u00e2nge\u021bi bine \u201egura\u201d, ca s\u0103 nu ias\u0103 umplutura.G\u0103tireaA\u0219eza\u021bi bao-urile modelate \u00een tigaia \u00eencins\u0103, cu partea plisat\u0103 \u00een jos. Pr\u0103ji\u021bi-le 1-2 minute la foc mediu, p\u00e2n\u0103 devin frumos aurii.Ad\u0103uga\u021bi suficient\u0103 ap\u0103 c\u00e2t s\u0103 ajung\u0103 la jum\u0103tatea bao-urilor.Acoperi\u021bi cu un capac, reduce\u021bi focul \u0219i g\u0103ti\u021bi aproximativ 8-10 minute.Dup\u0103 ce apa s-a evaporat \u0219i auzi\u021bi uleiul sf\u00e2r\u00e2ind u\u0219or, opri\u021bi focul \u0219i pres\u0103ra\u021bi ceap\u0103 verde tocat\u0103 m\u0103runt \u0219i susan negru.Acoperi\u021bi din nou \u0219i l\u0103sa\u021bi-le s\u0103 se odihneasc\u0103 aproximativ 1 minut \u00eenainte de servire.\t\n\t\n\t\tNu ave\u021bi blender? Ce face\u021bi pentru jeleu?\nNicio problem\u0103: \u00een acest caz, folosi\u021bi un raport de 1:2 (adic\u0103 200 ml de ap\u0103 \u00een loc de 400) \u0219i g\u0103ti\u021bi timp de 1 h 30 min sau chiar mai mult.\nDup\u0103 pr\u0103jire, sheng jian bao se vor umfla pu\u021bin, a\u0219a c\u0103 l\u0103sa\u021bi pu\u021bin spa\u021biu \u00eentre ele \u00een tigaie.\nA\u0219tepta\u021bi s\u0103 se rumeneasc\u0103 bine \u00eenainte s\u0103 le \u00eentoarce\u021bi.\nFermentarea folosit\u0103 aici este o metod\u0103 semi-fermentat\u0103, diferit\u0103 de cea pentru alte chifle g\u0103tite la abur, precum bao-ul clasic, a\u0219a c\u0103 nu vor ie\u0219i la fel de pufoase. Dar tocmai asta le face at\u00e2t de gustoase.\nDup\u0103 ce jeleul din \u0219orici de porc se tope\u0219te \u00een sheng jian bao, se transform\u0103 \u00eentr-un sos extrem de gustos, dar foarte fierbinte, a\u0219a c\u0103 ave\u021bi grij\u0103 c\u00e2nd mu\u0219ca\u021bi din ele prima dat\u0103.\n\t\n\t\n\t\tChinoisebao, baozi, sheng jian bao","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137973","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=137973"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/5342"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}