{"id":138082,"title":"Sup\u0103 pechinez\u0103 autentic\u0103","modified":"2026-06-15T09:23:41+02:00","plain":"Supa pechinez\u0103 tradi\u021bional\u0103, cunoscut\u0103 \u0219i sub numele de Suan La Tang sau, \u00een englez\u0103, Hot and Sour Soup (iar pentru cititorii no\u0219tri din Qu\u00e9bec, supa acri\u0219oar\u0103-picant\u0103), este un preparat tradi\u021bional omniprezent \u00een buc\u0103t\u0103ria chinez\u0103. E greu s\u0103 g\u0103se\u0219ti restaurante pe la noi care s\u0103 nu o aib\u0103 \u00een meniu.\n\n\n\nDe\u0219i numele sugereaz\u0103 c\u0103 ar proveni din Beijing, aceast\u0103 sup\u0103 vine, de fapt, din sudul Chinei, mai precis din provincia Sichuan. \n\n\n\n\n\n\n\nAceast\u0103 sup\u0103 \u00eembin\u0103 delicios notele acri\u0219oare \u0219i picante, \u00eentr-un fel care d\u0103 dependen\u021b\u0103. Re\u021beta porne\u0219te de la un fond rapid de pui, asezonat cu piper \u0219i ardei iute, parfumat cu o\u021bet \u0219i \u00eembog\u0103\u021bit cu ciuperci, bambus, ou \u0219i tofu. \n\n\n\nSecretul unei supe reu\u0219ite st\u0103 \u00een echilibrul perfect dintre o\u021bet, sosul de soia \u0219i piper.\n\n\n\nIngredientele de baz\u0103 ale supei pechineze \n\n\n\nO\u021betul de orez negru: \u00eel pute\u021bi \u00eenlocui cu o\u021bet de orez alb, dar rezultatul nu va fi acela\u0219i; o\u021betul de orez negru \u00eei d\u0103 acel ceva \u00een plus\n\n\n\nSosul de soia deschis la culoare: este un ingredient esen\u021bial; vorbim despre sosul de soia s\u0103rat obi\u0219nuit, pe care \u00eel g\u0103si\u021bi peste tot\n\n\n\nPiperul de Sichuan: foarte diferit de piperul obi\u0219nuit, aduce celebra arom\u0103 \u201emala\u201d\n\n\n\nAmidonul de porumb: indispensabil pentru a \u00eengro\u0219a supa\n\n\n\nUleiul de susan: ave\u021bi grij\u0103 s\u0103 nu exagera\u021bi, altfel risca\u021bi s\u0103 denatura\u021bi gustul\n\n\n\nSfaturi pentru o sup\u0103 acri\u0219oar\u0103-picant\u0103 reu\u0219it\u0103\n\n\n\n\n\n\n\nAd\u0103uga\u021bi 1 conserv\u0103 de porumb \u00eenainte de a pune oul. Va aduce mai mult\u0103 textur\u0103 \u0219i o nou\u0103 nuan\u021b\u0103 de gust. \u00cen plus, face supa mai s\u0103\u021bioas\u0103, astfel \u00eenc\u00e2t s\u0103 poat\u0103 deveni, la nevoie, un pr\u00e2nz sau o cin\u0103 u\u0219oar\u0103, nu doar un aperitiv.\n\n\n\nC\u00e2\u021biva germeni de soia proaspe\u021bi pres\u0103ra\u021bi deasupra aduc un contrast crocant binevenit unei supe altfel foarte catifelate. Folosi\u021bi c\u00e2te un pumn mic de germeni de soia pentru fiecare bol.\n\n\n\nPot p\u0103stra supa pechinez\u0103 \u0219i s\u0103 o re\u00eenc\u0103lzesc mai t\u00e2rziu?\n\n\n\nDa, pute\u021bi, dar asta nu \u00eenseamn\u0103 neap\u0103rat c\u0103 merit\u0103. Oul \u0219i supa, \u00een general, cap\u0103t\u0103 o textur\u0103 destul de ciudat\u0103.\n\n\n\n\n\n\tSup\u0103 pekinez\u0103 autentic\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 pulpe superioare de pui100 g tofu6 linguri\u021be o\u021bet negru de orez1 linguri\u021b\u0103 piper Sichuan m\u0103cinat0.5 linguri\u021b\u0103 past\u0103 de ardei iute3 linguri amidon de porumb4 linguri sos de soia light1 lingur\u0103 ulei de susan1 linguri\u021b\u0103 zah\u0103r2 ou\u0103 b\u0103tute10 g ciuperci shiitake uscate10 g ciuperci negre (uscate)40 g ghimbir ras (pe r\u0103z\u0103toarea mare)120 g muguri de bambus2 fire ceap\u0103 verde (t\u0103iat\u0103 fin)1 leg\u0103tur\u0103 de coriandru (tocat)1 linguri\u021b\u0103 piper negru1.5 litri ap\u0103\t\n\t\n\t\tRehidrata\u021bi ciupercile \u00een ap\u0103 c\u0103ldu\u021b\u0103 timp de 30 de minute. Sp\u0103la\u021bi-le \u0219i scurge\u021bi-le.Fierbe\u021bi puiul \u00een ap\u0103 clocotit\u0103 cu sare, la foc mediu-mare, timp de 20 de minute.Scurge\u021bi puiul \u0219i strecura\u021bi supa. L\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103.T\u0103ia\u021bi puiul, ciupercile, tofu \u0219i mugurii de bambus \u00een f\u00e2\u0219ii sub\u021biri.Dizolva\u021bi amidonul \u00eentr-o parte din supa rece \u0219i amesteca\u021bi cu telul.Aduce\u021bi restul supei la fierbere.La foc mediu-mare, ad\u0103uga\u021bi ciupercile, tofu, sosul de soia \u0219i ghimbirul.Amesteca\u021bi 30 de secunde, apoi ad\u0103uga\u021bi puiul.Amesteca\u021bi bine, apoi ad\u0103uga\u021bi o\u021betul negru de orez, pasta de ardei iute \u0219i zah\u0103rul.F\u0103r\u0103 s\u0103 v\u0103 opri\u021bi din amestecat, ad\u0103uga\u021bi treptat amidonul dizolvat \u0219i fierbe\u021bi \u00eenc\u0103 1 minut.Turna\u021bi \u00eencet oul b\u0103tut, \u00een fir sub\u021bire, amestec\u00e2nd continuu timp de 1 minut.Ad\u0103uga\u021bi cele dou\u0103 tipuri de piper \u0219i uleiul de susan. Amesteca\u021bi timp de 15 secunde.Opri\u021bi focul \u0219i ad\u0103uga\u021bi ceapa verde \u0219i coriandrul.\t\n\t\n\t\tAd\u0103uga\u021bi 1 conserv\u0103 de porumb \u00eenainte de a pune oul. Ve\u021bi ob\u021bine mai mult\u0103 textur\u0103 \u0219i un plus de savoare. Supa va fi mai consistent\u0103, astfel \u00eenc\u00e2t poate fi servit\u0103, la nevoie, ca pr\u00e2nz sau cin\u0103 u\u0219oar\u0103, nu doar ca aperitiv.\nC\u00e2\u021biva germeni de soia proaspe\u021bi pres\u0103ra\u021bi deasupra adaug\u0103 o not\u0103 crocant\u0103 pl\u0103cut\u0103 unei supe altfel foarte catifelate. Folosi\u021bi c\u00e2te o m\u00e2n\u0103 mic\u0103 de germeni de soia pentru fiecare bol de sup\u0103.\n\t\n\t\n\t\tSoupes et bouillonsChinoisepotage aigre doux, potage p\u00e9kinois, soupe p\u00e9kinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138082","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=138082"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138082\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/7939"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}