{"id":138029,"title":"Ra\u021b\u0103 l\u0103cuit\u0103 cu cl\u0103tite chineze\u0219ti f\u0103cute \u00een cas\u0103","modified":"2026-06-15T09:22:38+02:00","plain":"Ra\u021ba l\u0103cuit\u0103... chiar mai trebuie s\u0103 prezint acest mare clasic al buc\u0103t\u0103riei chineze? Totu\u0219i, povestea ei este c\u00e2t se poate de interesant\u0103. \n\n\n\nIstoria ra\u021bei l\u0103cuite\n\n\n\nOriginea ra\u021bei l\u0103cuite dateaz\u0103 din timpul dinastiei Ming, \u00een urm\u0103 cu aproximativ 600 de ani. Buc\u0103tari din toat\u0103 China au venit la Beijing pentru a g\u0103ti pentru \u00eemp\u0103rat. Era o meserie prestigioas\u0103, deoarece doar cei mai buni buc\u0103tari puteau intra \u00een buc\u0103t\u0103riile palatului. Un mare buc\u0103tar a ajuns chiar la rangul de ministru!\n\n\n\nUn bun orez cantonez merge de minune al\u0103turi de aceast\u0103 delicates\u0103\n\n\n\nA\u0219adar, \u00een aceste buc\u0103t\u0103rii au luat na\u0219tere \u0219i au fost perfec\u021bionate de buc\u0103tarii palatului preparate emblematice ale buc\u0103t\u0103riei chineze, precum ra\u021ba l\u0103cuit\u0103. La \u00eenceput, ele erau p\u0103strate secrete, doar pentru pl\u0103cerea \u00eemp\u0103ratului \u0219i a apropia\u021bilor s\u0103i. \n\n\n\nDar, inevitabil, re\u021betele au fost scoase clandestin din buc\u0103t\u0103rie \u0219i au ajuns pe str\u0103zile Beijingului. Odat\u0103 cu c\u0103derea dinastiei Qing, \u00een 1911, buc\u0103tarii cur\u021bii care au p\u0103r\u0103sit Ora\u0219ul Interzis au deschis restaurante \u00een Beijing \u0219i \u00een \u00eemprejurimi \u0219i au f\u0103cut cunoscut\u0103 ra\u021ba l\u0103cuit\u0103, al\u0103turi de alte preparate care mai de care mai delicioase, publicului larg. Sursa \n\n\n\nSfaturi pentru ra\u021ba l\u0103cuit\u0103\n\n\n\n\u0218tiu c\u0103 al doilea pas, de\u0219i op\u021bional, poate p\u0103rea intimidant, \u00eens\u0103 este esen\u021bial dac\u0103 vre\u021bi s\u0103 ob\u021bine\u021bi acela\u0219i rezultat ca la restaurantul chinezesc: o piele crocant\u0103, care se desprinde frumos de carnea de ra\u021b\u0103. \n\n\n\nV\u0103 recomand t\u0103i\u021beii mei chow mein al\u0103turi de acest preparat\n\n\n\nP\u00e2n\u0103 la urm\u0103, gusturile nu se discut\u0103; eu, unul, ador s\u0103 mu\u0219c dintr-o bucat\u0103 mare de carne \u0219i s\u0103 am \u00een acela\u0219i timp \u0219i pielea crocant\u0103, a\u0219a c\u0103 uneori sar peste aceast\u0103 etap\u0103. \n\n\n\nIngredientele pentru ra\u021ba l\u0103cuit\u0103\n\n\n\nSosul hoisin: Este aproape nelipsit l\u00e2ng\u0103 ra\u021ba l\u0103cuit\u0103, a\u0219a c\u0103 merit\u0103 neap\u0103rat s\u0103-l ave\u021bi la \u00eendem\u00e2n\u0103. Sau \u00eel pute\u021bi prepara chiar acas\u0103, urm\u00e2nd re\u021beta mea. \u00cel folosesc \u0219i \u00een re\u021beta mea de char siu\n\n\n\nVin shaoxing: O re\u021bet\u0103 tradi\u021bional\u0103 cere ingrediente autentice. Vede\u021bi aici ce \u00eenlocuitori pute\u021bi folosi, dar v\u0103 recomand sincer s\u0103 cump\u0103ra\u021bi o sticl\u0103\n\n\n\nSos de stridii: Sosul acesta nu are gust de stridii, ci un gust absolut minunat. Afla\u021bi totul despre sosul de stridii aici\n\n\n\nC\u00e2t timp se g\u0103te\u0219te ra\u021ba, de ce s\u0103 nu servi\u021bi ni\u0219te rulouri picante cu ramen?\n\n\n\nUlei de susan: Se g\u0103se\u0219te peste tot. S\u0103 nu-l uita\u021bi, dar ave\u021bi grij\u0103 la dozaj \u0219i la tipul de ulei\n\n\n\nCinci condimente chineze\u0219ti: acesta este amestecul de condimente care d\u0103 re\u021betei acea not\u0103 autentic\u0103\n\n\n\n\n\n\tRa\u021b\u0103 l\u0103cuit\u0103 cu cl\u0103tite chineze\u0219ti, totul f\u0103cut \u00een cas\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru cl\u0103tite272 g de f\u0103in\u0103 de gr\u00e2u240 ml de ap\u0103 clocotit\u01033 linguri de ulei vegetalPentru ra\u021b\u01033 linguri de sirop (se poate \u00eenlocui cu miere, e mult mai simplu)1 lingur\u0103 de amestec 5 condimente chineze\u0219ti1.5 lingur\u0103 de vin Shaoxing4 linguri de sos de stridii1 linguri\u021b\u0103 de o\u021bet de orez1 ra\u021b\u0103 \u00eentreag\u0103 de aproximativ 1 kg1 doz\u0103 sigilat\u0103 (de cola, bere, Red Bull etc.)1 spa\u021biu suficient \u00een frigider pentru a \u021bine ra\u021ba \u00een picioarePentru sirop100 ml de ap\u0103100 g de zah\u0103r tosPentru asamblare10 cl\u0103tite chineze\u0219ti1 lingur\u0103 de ulei de susan2 p\u0103r\u021bile albe ale prazului1 castravete2 linguri de sos hoisin\t\n\t\n\t\t\u00cenainte de a \u00eencepe\u00cencepe\u021bi preg\u0103tirea ra\u021bei cu cel pu\u021bin 1 zi \u00eenainte de servire, altfel re\u021beta s-ar putea s\u0103 nu ias\u0103 bine.RA\u021aAPune\u021bi la fiert o oal\u0103 mare cu ap\u0103 (2 L).(OP\u021aIONAL) Cu degetele, crea\u021bi cu grij\u0103 un mic spa\u021biu la baza pieptului, \u00eentre piele \u0219i carne. Apoi sufla\u021bi printr-un pai, ca \u00eentr-un balon, p\u00e2n\u0103 c\u00e2nd pielea se desprinde.C\u00e2nd apa clocote\u0219te, a\u0219eza\u021bi ra\u021ba pe un gr\u0103tar pus peste chiuvet\u0103 \u0219i, cu ajutorul unui polonic, turna\u021bi apa uniform peste piele (ve\u021bi vedea cum pielea se \u00eentinde).\u00centr-un bol, amesteca\u021bi amestecul 5 condimente, vinul \u0219i sosul de stridii, apoi unge\u021bi interiorul ra\u021bei cu m\u00e2inile. P\u0103stra\u021bi deoparte aproximativ 1\/3 din compozi\u021bie.A\u0219eza\u021bi ra\u021ba \u00een picioare pe o farfurie, sprijinind-o pe doz\u0103.\u00centr-un bol, amesteca\u021bi 2 linguri de ap\u0103 fierbinte, o\u021betul, siropul \u0219i restul compozi\u021biei de mai sus. Cu o pensul\u0103 (sau, la nevoie, cu m\u00e2inile), unge\u021bi \u00eentreaga ra\u021b\u0103 pentru prima dat\u0103. L\u0103sa\u021bi-o la frigider 30 de minute.Unge\u021bi ra\u021ba \u00eenc\u0103 o dat\u0103, apoi l\u0103sa\u021bi-o la frigider, \u00een picioare, timp de 24 de ore. Dac\u0103 dori\u021bi, mai pute\u021bi unge pielea de 2-3 ori.COACEREA RA\u021aEI\u00cenchide\u021bi deschiderea din spatele ra\u021bei cu scobitori.Pre\u00eenc\u0103lzi\u021bi cuptorul la 180 de grade.A\u0219eza\u021bi ra\u021ba cu pieptul \u00een sus direct pe gr\u0103tar, cu o tav\u0103 dedesubt, pentru a colecta sucurile.Coace\u021bi 20 de minute, apoi \u00eentoarce\u021bi-o \u0219i mai coace\u021bi-o 15 minute.\u00centoarce\u021bi-o din nou, reduce\u021bi temperatura la 130 de grade \u0219i mai coace\u021bi 50 de minute. Pentru fiecare 500 g de ra\u021b\u0103 \u00een plus, ad\u0103uga\u021bi 10 minute. Cuptoarele difer\u0103, a\u0219a c\u0103 verifica\u021bi periodic.SIROPULAmesteca\u021bi apa \u0219i zah\u0103rul \u00eentr-o crati\u021b\u0103, la foc mare.Aduce\u021bi la fierbere.L\u0103sa\u021bi s\u0103 fiarb\u0103 1 minut, apoi turna\u021bi-l \u00eentr-un borcan \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103.CL\u0102TITELEAmesteca\u021bi f\u0103ina cu apa clocotit\u0103 \u00eentr-un bol mare. L\u0103sa\u021bi compozi\u021bia s\u0103 se r\u0103ceasc\u0103.Fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat neted, apoi l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 20 de minute.Forma\u021bi 18 bile.Aplatiza\u021bi-le \u00een discuri de aproximativ 10 cm.Unge\u021bi u\u0219or o tigaie cu ulei, apoi pr\u0103ji\u021bi cl\u0103titele mai \u00eent\u00e2i pe o parte, p\u00e2n\u0103 c\u00e2nd apar mici pete maronii, apoi pe cealalt\u0103 parte.ASAMBLAREAAmesteca\u021bi sosul hoisin cu uleiul de susan \u0219i cu o lingur\u0103 din sucul l\u0103sat de ra\u021b\u0103.Unge\u021bi o cl\u0103tit\u0103 cu pu\u021bin sos, ad\u0103uga\u021bi apoi pu\u021bin praz ras, o felie de castravete \u0219i, la final, dou\u0103 felii de ra\u021b\u0103.\t\n\t\n\t\t\nSiropul poate fi \u00eenlocuit cu miere.\nTimpul de g\u0103tire poate varia \u00een func\u021bie de m\u0103rimea ra\u021bei. Verifica\u021bi frecvent \u0219i ajusta\u021bi, dac\u0103 este necesar.\n\n\t\n\t\n\t\tPlat principalChinoisecanard, canard laqu\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138029","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=138029"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138029\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/426"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}