{"id":138328,"title":"Shui Zhu de vit\u0103 – vit\u0103 fiart\u0103 \u00een stil Sichuan","modified":"2026-06-15T09:28:11+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 de vit\u0103 fiart\u0103 \u00een stil Sichuan, intens aromat\u0103, ideal\u0103 pentru serile reci de iarn\u0103\n\n\n\nRe\u021beta de ast\u0103zi, vita fiart\u0103 \u00een stil Sichuan (Shui Zhu Niu Rou\/\u6c34\u716e\u725b\u8089), este un alt preparat de neratat, venit direct din provincia chinez\u0103 Sichuan. Este o adev\u0103rat\u0103 explozie de arome, care v\u0103 va cuceri papilele gustative! V\u0103 spun sincer: chiar este surprinz\u0103tor de bun. Nu ezita\u021bi s\u0103 \u00eencerca\u021bi \u0219i re\u021beta mea de Mapo Tofu.\n\n\n\n\n\n\n\nCe gust are vita fiart\u0103 \u00een stil Sichuan?\n\n\n\nDar cum este la gust aceast\u0103 vit\u0103 fiart\u0103 \u00een stil Sichuan? Numele s\u0103u chinezesc, \u00ab\u00a0Shui Zhu Niu Rou – \u6c34\u716e\u725b\u8089\u00a0\u00bb, \u00eenseamn\u0103 literalmente \u00ab\u00a0vit\u0103 fiart\u0103 \u00een ap\u0103\u00a0\u00bb. La prima vedere poate p\u0103rea fad… mai ales pentru cineva pasionat de preparatele pr\u0103jite, ca mine. Dar aparen\u021bele \u00een\u0219al\u0103! \u00cen realitate, este un fel de m\u00e2ncare incredibil de aromat.\n\n\n\nCa de obicei \u00een cazul re\u021betelor din Sichuan, am redus de 5 ori cantitatea de ardei iu\u021bi usca\u021bi fa\u021b\u0103 de versiunea tradi\u021bional\u0103. Dac\u0103 o vre\u021bi foarte picant\u0103, pune\u021bi o m\u00e2n\u0103 \u00eentreag\u0103 \u00een loc de doar 2 ardei iu\u021bi. Scuze, eu sunt mai sensibil.\n\n\n\nAve\u021bi poft\u0103 de un preparat la wok? \u00cencerca\u021bi re\u021beta mea de vit\u0103 din Sichuan.\n\n\n\nCa alternativ\u0103 la t\u0103i\u021bei, am folosit aceast\u0103 re\u021bet\u0103 \u0219i pentru a preg\u0103ti ni\u0219te udon pican\u021bi \u0219i ultra-cremo\u0219i.\n\n\n\nEtapele de preparare pentru vita Shui Zhu\n\n\n\nRe\u021beta are destul de multe etape; nu sunt neap\u0103rat dificile, ci mai degrab\u0103 esen\u021biale pentru explozia de arome care define\u0219te acest preparat, a\u0219a c\u0103 am vrut s\u0103 includ \u0219i c\u00e2teva explica\u021bii.\n\n\n\n1. Marinarea c\u0103rnii de vit\u0103\n\n\n\nAceast\u0103 etap\u0103 permite c\u0103rnii s\u0103 se \u00eembibe bine de arome. \u00cen plus, marinada ajut\u0103 la fr\u0103gezire, astfel \u00eenc\u00e2t carnea r\u0103m\u00e2ne mai fraged\u0103 \u0219i mai suculent\u0103.\n\n\n\nCarnea se taie \u00een f\u00e2\u0219ii sub\u021biri. Pune\u021bi-o la congelator 20 de minute, ca s\u0103 fie mai ferm\u0103 \u0219i mai u\u0219or de feliat.\n\n\n\n2. Preg\u0103tirea garniturii picante\n\n\n\nScopul este s\u0103 ob\u021bine\u021bi un amestec de condimente care s\u0103 adauge preparatului o not\u0103 iute \u0219i intens aromat\u0103. Aceast\u0103 garnitur\u0103 va fi folosit\u0103 mai t\u00e2rziu pentru a accentua gustul c\u0103rnii \u0219i al supei.\n\n\n\n3. Sotarea legumelor\n\n\n\n\u00cen aceast\u0103 etap\u0103, legumele sunt sotate rapid, astfel \u00eenc\u00e2t s\u0103-\u0219i p\u0103streze textura crocant\u0103. Ele vor forma baza preparatului \u0219i vor absorbi aromele supei \u0219i ale c\u0103rnii de vit\u0103.\n\n\n\nGermeni de soia \u00eentr-un wok.\n\n\n\n4. Preg\u0103tirea supei de baz\u0103\n\n\n\nEsen\u021ba preparatului st\u0103 \u00een aceast\u0103 sup\u0103 de baz\u0103 bogat\u0103 \u00een arome. \u00cen ea se g\u0103te\u0219te carnea de vit\u0103, iar legumele se \u00eembib\u0103 cu gust, rezult\u00e2nd o combina\u021bie armonioas\u0103 de texturi \u0219i savoare.\n\n\n\nSupa de baz\u0103 este extrem de aromat\u0103 \u0219i se face foarte repede!\n\n\n\n5. G\u0103tirea c\u0103rnii de vit\u0103\n\n\n\nCarnea de vit\u0103 marinat\u0103 se g\u0103te\u0219te \u00een supa de baz\u0103 preg\u0103tit\u0103. Aceast\u0103 metod\u0103 \u00eei permite s\u0103 absoarb\u0103 aromele lichidului, r\u0103m\u00e2n\u00e2nd \u00een acela\u0219i timp fraged\u0103, datorit\u0103 stratului fin creat de marinad\u0103.\n\n\n\n\n\n\n\n6. Finalizare \u0219i garnisire\n\n\n\nUltima etap\u0103 const\u0103 \u00een asamblarea tuturor elementelor. Uleiul \u00eencins produce acel efect sf\u00e2r\u00e2itor \u0219i elibereaz\u0103 aromele condimentelor \u0219i ale usturoiului, iar coriandrul aduce prospe\u021bime \u0219i culoare.\n\n\n\nIngredientele principale pentru vita fiart\u0103 \u00een stil Sichuan\n\n\n\n\nVit\u0103: Carnea este ingredientul principal al preparatului, aduc\u00e2nd proteine \u0219i savoare. Folosi\u021bi o bucat\u0103 mai gras\u0103, cu g\u0103tire rapid\u0103 (antricot, vr\u0103bioar\u0103, …).\n\n\n\nVin Shaoxing: Adaug\u0103 o not\u0103 aromat\u0103 \u0219i \u00eei d\u0103 marinadei mai mult\u0103 profunzime.\n\n\n\nSos de soia \u00eenchis la culoare: Ofer\u0103 c\u0103rnii profunzime \u0219i o culoare intens\u0103.\n\n\n\nAmidon de porumb : Ac\u021bioneaz\u0103 ca agent de \u00eengro\u0219are \u0219i ajut\u0103 la fr\u0103gezirea c\u0103rnii.\n\n\n\nUlei de susan : Aduce marinadei o not\u0103 pr\u0103jit\u0103 \u0219i foarte aromat\u0103.\n\n\n\nOu: Ajut\u0103 la legarea marinadei \u0219i contribuie la fr\u0103gezirea c\u0103rnii.\n\n\n\nUlei pentru g\u0103tit: Este folosit pentru sotare \u0219i pentru prepararea diferitelor elemente ale re\u021betei.\n\n\n\nArdei iu\u021bi usca\u021bi: Dau garniturii picante nota ei iute.\n\n\n\nBoabe de piper de Sichuan: Aduc o arom\u0103 unic\u0103 \u0219i o senza\u021bie u\u0219or amor\u021bitoare.\n\n\n\nGermeni de soia: Adaug\u0103 textur\u0103 crocant\u0103 \u0219i o u\u0219oar\u0103 not\u0103 dulce.\n\n\n\nPast\u0103 de fasole din Sichuan (Doubanjiang): Aceast\u0103 past\u0103 este un condiment fermentat, f\u0103cut din boabe de soia, ardei iu\u021bi \u0219i sare. Este sufletul preparatului, pentru c\u0103 aduce profunzime \u0219i complexitate. D\u0103 consisten\u021b\u0103 supei \u0219i ofer\u0103 acea savoare picant\u0103, umami, tipic\u0103 buc\u0103t\u0103riei din Sichuan.\n\n\n\nPudr\u0103 de chili: Adaug\u0103 un plus de iu\u021beal\u0103 supei. Pute\u021bi folosi gochugaru coreean.\n\n\n\nSup\u0103 de baz\u0103 nes\u0103rat\u0103 sau ap\u0103: Serve\u0219te drept baz\u0103 lichid\u0103. Dac\u0103 folosesc doar ap\u0103, adaug pu\u021bin glutamat pentru a compensa.\n\n\n\nMSG (op\u021bional): Este folosit pentru a intensifica gustul general al preparatului.\n\n\n\nCoriandru: Se folose\u0219te la final, pentru un plus de prospe\u021bime \u0219i culoare.\n\n\n\n\n\n\n\tShui Zhu autentic cu carne de vit\u0103 \u2013 vit\u0103 fiart\u0103 \u00een stil Sichuan\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tPentru carnea de vit\u0103300 g carne de vit\u01031 priz\u0103 de sare1 linguri\u021b\u0103 de vin Shaoxing1 linguri\u021b\u0103 de sos de soia \u00eenchis la culoare1 lingur\u0103 de amidon de porumb2 linguri de ap\u01031 linguri\u021b\u0103 de ulei de susan1 ouPentru garnitura picant\u01031 linguri\u021b\u0103 de ulei2 ardei iu\u021bi usca\u021bi, f\u0103r\u0103 semin\u021be1 lingur\u0103 de boabe de piper SichuanPentru legume1 m\u00e2n\u0103 de germeni de soiaPentru bulion2 linguri de ulei6 felii de ghimbir3 c\u0103\u021bei de usturoi (felia\u021bi)2 linguri de past\u0103 de fasole \u0219i chili Sichuan1 linguri\u021b\u0103 de pudr\u0103 de chili500 ml de sup\u0103 f\u0103r\u0103 sare sau ap\u01031 linguri\u021b\u0103 de MSG (op\u021bional)2 fire de ceap\u0103 verde t\u00e2n\u0103r\u0103 (feliat\u0103, cu partea alb\u0103 separat\u0103 de cea verde)Pentru garnitura final\u01032 linguri de ulei2 c\u0103\u021bei de usturoi (toca\u021bi)frunze de coriandru (tocate)\t\n\t\n\t\tMarina\u021bi carnea de vit\u0103T\u0103ia\u021bi carnea de vit\u0103 \u00een felii sub\u021biri.Ad\u0103uga\u021bi ingredientele pentru marinad\u0103, cu excep\u021bia uleiului de susan.Amesteca\u021bi cu m\u00e2inile p\u00e2n\u0103 c\u00e2nd lichidul este complet absorbit.Ad\u0103uga\u021bi uleiul de susan \u0219i amesteca\u021bi bine.Sota\u021bi garnitura picant\u0103Pune\u021bi uleiul, ardeii iu\u021bi usca\u021bi \u0219i boabele de piper Sichuan \u00een wok.Sota\u021bi la foc mic p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i elibereaz\u0103 aroma.Transfera\u021bi-le pe un toc\u0103tor, toca\u021bi-le m\u0103runt \u0219i pune\u021bi-le deoparte \u00eempreun\u0103 cu usturoiul tocat.Sota\u021bi legumelePune\u021bi germenii de soia \u00een acela\u0219i wok.Sota\u021bi-i \u00een uleiul r\u0103mas, la foc mediu, p\u00e2n\u0103 se \u00eenmoaie u\u0219or.Transfera\u021bi-i \u00een bolul de servire \u0219i pune\u021bi-i deoparte.Preg\u0103ti\u021bi bulionulTurna\u021bi uleiul \u00een wok.Ad\u0103uga\u021bi ghimbirul, partea alb\u0103 a cepei verzi \u0219i usturoiul, apoi sota\u021bi timp de 2 minute.Ad\u0103uga\u021bi pasta de fasole \u0219i chili Sichuan \u0219i pudra de chili, apoi sota\u021bi timp de 2 minute.Sota\u021bi la foc mic p\u00e2n\u0103 c\u00e2nd amestecul devine foarte aromat (2-3 minute).Ad\u0103uga\u021bi supa sau apa \u0219i aduce\u021bi la fierbere, la foc mare, timp de 2 minute.G\u0103ti\u021bi carnea de vit\u0103Reduce\u021bi focul la mediu.Ad\u0103uga\u021bi carnea de vit\u0103 marinat\u0103, bucat\u0103 cu bucat\u0103.L\u0103sa\u021bi s\u0103 fiarb\u0103 u\u0219or p\u00e2n\u0103 c\u00e2nd carnea este aproape complet g\u0103tit\u0103.Turna\u021bi carnea de vit\u0103 \u0219i bulionul peste legume.Finaliza\u021bi \u0219i garnisi\u021biPres\u0103ra\u021bi peste vit\u0103 usturoiul tocat \u0219i garnitura picant\u0103 tocat\u0103.\u00cencinge\u021bi uleiul \u00een wok p\u00e2n\u0103 \u00eencepe s\u0103 fumege.Turna\u021bi-l peste usturoi \u0219i condimente.Pres\u0103ra\u021bi coriandrul \u0219i partea verde a cepei verzi, apoi servi\u021bi imediat cu orez alb.\t\n\t\n\t\tPentru aceast\u0103 re\u021bet\u0103, alege\u021bi o bucat\u0103 fraged\u0103 de vit\u0103, potrivit\u0103 pentru g\u0103tire rapid\u0103, precum antricotul sau vr\u0103bioara.\n\t\n\t\n\t\tSoupes et bouillonsChinoiseboeuf bouilli, Boeuf du sichuan, cuisine du sichuan\t\n\n\n\n\n\nPentru acest articol, am pornit de la re\u021beta celor de la Red House Spice, modific\u00e2nd \u00een principal cantitatea de ardei iu\u021bi, glutamatul, legumele \u0219i temperatura sau durata de g\u0103tire \u00een anumite etape.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138328","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=138328"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138328\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/9943"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}