{"id":138249,"title":"Orez la abur cu c\u00e2rna\u021bi chineze\u0219ti – \u814a\u80a0\u84b8\u996d","modified":"2026-06-15T09:26:50+02:00","plain":"O re\u021bet\u0103 minunat\u0103 de orez, delicat infuzat cu aromele c\u00e2rna\u021bilor chineze\u0219ti lap xuong\n\n\n\nDe c\u00e2teva s\u0103pt\u0103m\u00e2ni tot testez aceast\u0103 re\u021bet\u0103 \u0219i trebuie s\u0103 spun c\u0103, \u00een sf\u00e2r\u0219it, am ajuns la o variant\u0103 de care sunt cu adev\u0103rat mul\u021bumit. Am pornit de la o tehnic\u0103 de baz\u0103 chinezeasc\u0103 (cantonez\u0103), peste care am ad\u0103ugat pu\u021bin zv\u00e2c\n\n\n\n\n\n\n\nEsen\u021ba re\u021betei: de ce este at\u00e2t de bun\u0103?\n\n\n\n\u00cencerc o sec\u021biune nou\u0103 \u00een re\u021betele mele, pentru c\u0103, p\u00e2n\u0103 la urm\u0103, nu am mereu c\u00e2te un fapt amuzant sau o poveste de origine interesant\u0103 de spus. \n\n\n\n\u00cen plus, mi se pare mult mai util s\u0103 urmezi re\u021beta (\u0219i s\u0103 o adaptezi dup\u0103 gustul t\u0103u) atunci c\u00e2nd ai \u00een\u021beles deja de ce o anumit\u0103 etap\u0103 sau un anumit ingredient este (sau nu) necesar. \n\n\n\nAceast\u0103 parte va \u00eenlocui obi\u0219nuitele \u201eliste\u201d de ingrediente principale \u0219i pa\u0219i, transform\u00e2ndu-le \u00eentr-un text mai cursiv \u0219i mult mai u\u0219or de parcurs (sau, cel pu\u021bin, asta sper)\n\n\n\nEtapele orezului la abur cu c\u00e2rna\u021bi chineze\u0219ti\n\n\n\nRe\u021beta se desf\u0103\u0219oar\u0103 \u00een 4 etape mari: \n\n\n\n1. G\u0103tirea orezului \u00een mod clasic\n\n\n\nAici nu e nimic complicat: eu prefer orezul pentru sushi (f\u0103r\u0103 s\u0103-l asezonez cu o\u021bet), dar al\u021bii vor prefera mai degrab\u0103 orezul lipicios sau orezul jasmin. Ce trebuie re\u021binut aici este c\u0103, la fel ca de obicei, \u00eel sp\u0103l\u0103m bine \u00eenainte de g\u0103tire, pentru a elimina c\u00e2t mai mult amidon liber (\u0219i pentru a evita s\u0103 devin\u0103 p\u0103stos)\n\n\n\nEu folosesc, pur \u0219i simplu, un aparat pentru g\u0103tit orez ieftin\n\n\n\n\u00cen al doilea r\u00e2nd, g\u0103ti\u021bi-l, dac\u0103 se poate, cu 10% mai pu\u021bin\u0103 ap\u0103. Pentru c\u0103 \u00eel mai g\u0103tim o dat\u0103 la abur, mai t\u00e2rziu \u00een re\u021bet\u0103, acest lucru ajut\u0103 mereu la ob\u021binerea unei texturi bune \u00een farfurie. Spre deosebire de congee, aici vrem ca boabele s\u0103 r\u0103m\u00e2n\u0103 \u00eentregi\n\n\n\n2. Infuzarea gr\u0103simii \u0219i preg\u0103tirea sosului\n\n\n\nDup\u0103 cum sugereaz\u0103 \u0219i titlul, ingredientul vedet\u0103 al re\u021betei sunt c\u00e2rna\u021bii chineze\u0219ti cantonezi lap xuong. Ace\u0219ti c\u00e2rna\u021bi au o arom\u0103 foarte puternic\u0103, mult diferit\u0103 de simplul gust s\u0103rat \u0219i afumat al omologilor lor europeni: reg\u0103sim note dulci intense, de cinci condimente \u0219i de vin Shaoxing. \n\n\n\nTocmai de aceea vom folosi o parte din ei pentru a parfuma pu\u021bin\u0103 gr\u0103sime animal\u0103. Pute\u021bi folosi \u0219i un ulei vegetal neutru (precum uleiul de floarea-soarelui sau cel de porumb), dar untura, seul de vit\u0103 sau gr\u0103simea de ra\u021b\u0103 dau, f\u0103r\u0103 \u00eendoial\u0103, un gust net superior.\n\n\n\nInfuzarea \u00eencepe la foc mic \u0219i se \u00eencheie atunci c\u00e2nd buc\u0103\u021bile de c\u00e2rna\u021bi devin u\u0219or crocante pe ambele p\u0103r\u021bi. \u00cen acel moment, ad\u0103uga\u021bi aceast\u0103 gr\u0103sime aromat\u0103 peste zah\u0103r, sosul de soia light \u0219i usturoiul pr\u0103jit. \n\n\n\nDe\u0219i par destul de \u201ealbi\u201d, s\u0103 nu v\u0103 l\u0103sa\u021bi p\u0103c\u0103li\u021bi: gustul t\u0103i\u021beilor cu usturoi pr\u0103jit este extrem de intens!\n\n\n\nDup\u0103 ce amesteca\u021bi, ad\u0103uga\u021bi frunzele de mu\u0219tar conservate \u0219i c\u00e2rna\u021bii crocan\u021bi, felia\u021bi. De ce s\u0103 nu pune\u021bi totul deodat\u0103? Pentru c\u0103 zah\u0103rul are nevoie de timp s\u0103 se dizolve, iar usturoiul pr\u0103jit s\u0103-\u0219i lase aroma \u00een sosul lichid \u00eenainte de a ad\u0103uga ingredientele solide, care fac amestecul mai greu de lucrat \u0219i r\u0103cesc totul. \n\n\n\n\n\n\n\nC\u00e2teva felii de c\u00e2rna\u021bi chineze\u0219ti vor accentua \u0219i mai mult aceast\u0103 arom\u0103 tradi\u021bional\u0103, deja foarte prezent\u0103 datorit\u0103 gr\u0103simii infuzate.\n\n\n\n3. G\u0103tirea la abur a orezului cu c\u00e2rna\u021bii\n\n\n\nEtapa conteaz\u0103, chiar dac\u0103 dureaz\u0103 doar c\u00e2teva minute. C\u0103ldura va topi u\u0219or gr\u0103simea din c\u00e2rna\u021bii lap cheong, iar aceasta va parfuma orezul\n\n\n\n4. Amestecarea cu sosul\n\n\n\nLa servire, pute\u021bi fie s\u0103 turna\u021bi sosul direct peste preparat, chiar \u00een co\u0219ul de abur, fie \u2014 a\u0219a cum am f\u0103cut eu pentru fotografie \u2014 s\u0103 amesteca\u021bi separat orezul cu sosul \u0219i s\u0103 a\u0219eza\u021bi deasupra buc\u0103\u021bile de c\u00e2rna\u021bi g\u0103ti\u021bi, apoi s\u0103 termina\u021bi cu pu\u021bin\u0103 ceap\u0103 verde. \n\n\n\n\n\n\tOrez la abur cu c\u00e2rna\u021bi chineze\u0219ti - \u814a\u80a0\u84b8\u996d\n\t\t\n\t\t\t\n\t\n\t\tWokpanier vapeurcuiseur \u00e0 riz\t\n\t\n\t\t140 g orez2 c\u00e2rna\u021bi chineze\u0219ti Lap Xuong2 linguri untur\u0103 (sau ulei vegetal cu gust neutru ori alt\u0103 gr\u0103sime animal\u0103)1 linguri\u021b\u0103 zah\u0103r2 linguri sos de soia light1 linguri\u021b\u0103 Yacai (frunze de mu\u0219tar chinezesc conservate)1 linguri\u021b\u0103 usturoi pr\u0103jit\t\n\t\n\t\tT\u0103ia\u021bi c\u00e2rna\u021bii \u00een felii sub\u021biri.Pune\u021bi gr\u0103simea \u00eentr-un wok sau \u00eentr-o crati\u021b\u0103 rece \u0219i ad\u0103uga\u021bi 4 felii de c\u00e2rnat. \u00cenc\u0103lzi\u021bi la foc mediu p\u00e2n\u0103 c\u00e2nd gr\u0103simea se \u00eencinge, apoi opri\u021bi focul. Folosi\u021bi aici felii mai groase, ca s\u0103 nu se ard\u0103.Turna\u021bi uleiul \u00eencins peste sosul de soia amestecat cu zah\u0103r \u0219i usturoi pr\u0103jit, apoi omogeniza\u021bi bine. Acesta va fi sosul pentru orez.Toca\u021bi m\u0103runt 2 dintre feliile pr\u0103jite \u0219i \u00eencorpora\u021bi-le \u00een sos. M\u00e2nca\u021bi-le pe celelalte dou\u0103; p\u00e2n\u0103 la urm\u0103, buc\u0103tarul merit\u0103 r\u0103spl\u0103tit.Ad\u0103uga\u021bi \u00een sos frunzele de mu\u0219tar. Amesteca\u021bi bine.G\u0103ti\u021bi orezul cu aproximativ 10% mai pu\u021bin\u0103 ap\u0103 dec\u00e2t folosi\u021bi \u00een mod normal.A\u0219eza\u021bi orezul g\u0103tit pe o farfurie, \u00eentr-un co\u0219 pentru g\u0103tit la abur, cu feliile de c\u00e2rnat deasupra, \u0219i g\u0103ti\u021bi-l la abur timp de 5 minute sau p\u00e2n\u0103 c\u00e2nd c\u00e2rnatul devine translucid.Turna\u021bi deasupra sosul pentru orez \u0219i mai l\u0103sa\u021bi-l la abur \u00eenc\u0103 3 minute.\t\n\t\n\t\tT\u0103ierea c\u00e2rnatului \u00een felii sub\u021biri ajut\u0103 la o g\u0103tire uniform\u0103.\nUn c\u00e2rnat cantonez Lap Xuong va da preparatului o arom\u0103 mai intens\u0103 de vin \u0219i carne.\nPentru aceast\u0103 re\u021bet\u0103 ve\u021bi avea nevoie de un co\u0219 pentru g\u0103tit la abur.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138249","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=138249"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138249\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/10062"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}