{"id":137978,"title":"Usturoi pr\u0103jit","modified":"2026-06-15T09:21:35+02:00","plain":"Folosit \u00een nenum\u0103rate re\u021bete, fie ca simplu condiment, fie ca ingredient de baz\u0103, usturoiul pr\u0103jit nu ar trebui s\u0103 lipseasc\u0103 din frigiderul niciunui pasionat de buc\u0103t\u0103ria asiatic\u0103\n\n\n\nAceast\u0103 re\u021bet\u0103 a fost propus\u0103 de Feng David, membru al grupului oficial al site-ului. \n\n\n\nSecretul unui usturoi pr\u0103jit reu\u0219it \u021bine, \u00eenainte de toate, de timing: supraveghea\u021bi-l atent pe tot parcursul g\u0103tirii, ca s\u0103 nu se rumeneasc\u0103 prea tare, altfel va c\u0103p\u0103ta un gust amar \u0219i agresiv. \n\n\n\nDe\u0219i par destul de simpli, nu v\u0103 l\u0103sa\u021bi p\u0103c\u0103li\u021bi: gustul acestor t\u0103i\u021bei cu usturoi pr\u0103jit este foarte intens! \u00cencerca\u021bi \u0219i orezul cu usturoi pr\u0103jit\n\n\n\nLua\u021bi usturoiul de pe foc \u0219i scurge\u021bi-l exact c\u00e2nd cap\u0103t\u0103 o nuan\u021b\u0103 aurie deschis\u0103; c\u0103ldura rezidual\u0103 va face restul \u0219i ve\u021bi ob\u021bine buc\u0103\u021bele crocante, frumos rumenite. \n\n\n\n\n\n\n\nDup\u0103 ce separa\u021bi usturoiul pr\u0103jit de ulei, \u00eentinde\u021bi-l pe dou\u0103 straturi de prosoape de h\u00e2rtie, asezona\u021bi-l cu sare \u0219i pres\u0103ra\u021bi-l foarte u\u0219or cu zah\u0103r pudr\u0103. Zah\u0103rul, un truc pe care l-am \u00eenv\u0103\u021bat de la un prieten chinez, tempereaz\u0103 subtil am\u0103reala natural\u0103 a usturoiului, f\u0103r\u0103 s\u0103-l fac\u0103 dulce \u0219i f\u0103r\u0103 s\u0103-i r\u0103peasc\u0103 textura crocant\u0103. \n\n\n\n\n\n\n\nPute\u021bi, de asemenea, s\u0103 face\u021bi ca David \u0219i s\u0103 p\u0103stra\u021bi usturoiul \u00een uleiul \u00een care a fost pr\u0103jit; astfel, ambele cap\u0103t\u0103 un gust mult mai intens, pentru c\u0103 aromele continu\u0103 s\u0103 se infuzeze.\n\n\n\nFolosesc usturoi pr\u0103jit \u0219i \u00een re\u021beta mea de orez cu c\u00e2rna\u021bi chineze\u0219ti la abur\n\n\n\n\n\n\tRe\u021bet\u0103 simpl\u0103 de usturoi pr\u0103jit\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatiquepresse-ail\t\n\t\n\t\t100 g usturoi100 g ulei\t\n\t\n\t\tZdrobi\u021bi usturoiul cu presa de usturoi. Dac\u0103 nu ave\u021bi una, toca\u021bi-l m\u0103runt. Pune\u021bi-l deoparte \u00eentr-un bol, \u00eempreun\u0103 cu sucul l\u0103sat.Pr\u0103ji\u021bi usturoiul la foc mare, \u00eempreun\u0103 cu sucul l\u0103sat.Amesteca\u021bi energic p\u00e2n\u0103 se rumene\u0219te.De \u00eendat\u0103 ce se rumene\u0219te, lua\u021bi-l de pe foc ca s\u0103 nu se ard\u0103.\u00cendep\u0103rta\u021bi o parte din ulei, apoi transfera\u021bi totul \u00eentr-un bol.L\u0103sa\u021bi s\u0103 se r\u0103coreasc\u0103 pu\u021bin \u00eenainte de a-l pune \u00een borcan.\t\n\t\n\t\t\nSe p\u0103streaz\u0103 la frigider maximum 1 s\u0103pt\u0103m\u00e2n\u0103.\nFolosi\u021bi un ulei neutru, cum ar fi uleiul de floarea-soarelui sau de porumb.\nDac\u0103 lua\u021bi usturoiul pr\u0103jit de pe foc \u0219i \u00eel strecura\u021bi c\u00e2nd este doar u\u0219or auriu, nu se va \u00eenchide prea tare la culoare \u0219i nu va deveni amar din cauza c\u0103ldurii reziduale.\nUsturoiul pr\u0103jit se poate prepara u\u0219or at\u00e2t pe plit\u0103, c\u00e2t \u0219i la microunde, ceea ce \u00eel face potrivit pentru diverse tipuri de buc\u0103t\u0103rie \u0219i niveluri de experien\u021b\u0103.\nUn praf op\u021bional de zah\u0103r pudr\u0103 pres\u0103rat dup\u0103 g\u0103tire ajut\u0103 la echilibrarea unei p\u0103r\u021bi din am\u0103reala natural\u0103 a usturoiului pr\u0103jit, f\u0103r\u0103 s\u0103-l fac\u0103 dulce \u0219i f\u0103r\u0103 s\u0103-i afecteze textura crocant\u0103.\nPe l\u00e2ng\u0103 usturoiul pr\u0103jit crocant, aceast\u0103 re\u021bet\u0103 v\u0103 ofer\u0103 \u0219i un ulei aromat de usturoi, perfect pentru orez pr\u0103jit cu usturoi, vinegrete, maionez\u0103 etc.\n\n\t\n\t\n\t\tW\u00fcrzmittelAsiatische K\u00fccheAil croustillant, Ail frit","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137978","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=137978"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/5357"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}