{"id":138365,"title":"Wonton \u00een sos picant – Suanla Chaoshou","modified":"2026-06-15T09:28:51+02:00","plain":"Dulci \u0219i s\u0103ra\u021bi. Catifela\u021bi \u0219i savuro\u0219i. Suculen\u021bi \u0219i fragezi. Pican\u021bi \u0219i acri\u0219ori. Plini de usturoi. Da, exact. Irezistibili.\n\n\n\nAsta ar trebui s\u0103 v\u0103 vin\u0103 \u00een minte c\u00e2nd savura\u021bi un bol de Suanla Chaoshou, ace\u0219ti col\u021buna\u0219i din Sichuan, sc\u0103lda\u021bi \u00eentr-un sos intens parfumat, pe baz\u0103 de o\u021bet, usturoi \u0219i ulei iute. \n\n\n\nWontonurile sunt un mare clasic al buc\u0103t\u0103riei chineze \u0219i le \u00eent\u00e2lnim \u00eentr-o mul\u021bime de variante: wonton la abur, wonton pr\u0103ji\u021bi, sup\u0103 wonton, wonton fier\u021bi, … iar \u00een acest articol v\u0103 prezint o versiune nu doar foarte aspectuoas\u0103, ci \u0219i incredibil de gustoas\u0103.\n\n\n\nDelicioasa mea re\u021bet\u0103 de sup\u0103 wonton\n\n\n\nDe ce conteaz\u0103 sosul picant\n\n\n\nCa multe preparate asiatice, Suanla Chaoshou se bazeaz\u0103 la fel de mult pe contrastul texturilor, pe c\u00e2t se bazeaz\u0103 pe cel al aromelor. \n\n\n\nFoaia pentru wonton trebuie s\u0103 fie fin\u0103 \u0219i fraged\u0103, cu un gust aproape neutru fa\u021b\u0103 de dulcea\u021ba umpluturii de porc (dulce, dar nu gre\u021boas\u0103, a\u0219a cum se \u00eent\u00e2mpl\u0103 \u00een unele variante). \n\n\n\n\u00cen ansamblu, \u0219i wontonurile sunt destul de bl\u00e2nde \u00een compara\u021bie cu sosul. El este cel care aduce contrastul, prin intensitatea lui aproape exagerat\u0103, datorit\u0103 o\u021betului negru de orez, u\u0219or dulceag, sosului de soia \u0219i din bel\u0219ugului de ulei iute, pres\u0103rat cu buc\u0103\u021bele crocante de ardei iu\u021bi usca\u021bi \u0219i pr\u0103ji\u021bi. Este acela\u0219i sos pe care \u00eel reg\u0103si\u021bi \u00een multe aperitive reci din buc\u0103t\u0103ria sichuanez\u0103 \u0219i merit\u0103 din plin s\u0103 \u00eenv\u0103\u021ba\u021bi s\u0103-l prepara\u021bi.\n\n\n\nRe\u021beta mea de ulei iute din Sichuan\n\n\n\nIngredientele pentru wonton\n\n\n\nPentru wonton, folosesc un amestec simplu din carne tocat\u0103 gras\u0103 de porc (cere\u021bi-i m\u0103celarului sl\u0103nin\u0103 sau piept de porc bine gras ori c\u0103uta\u021bi \u00een supermarket carnea tocat\u0103 cea mai deschis\u0103 la culoare \u0219i cel mai bine marmorat\u0103), aromatizat cu ceap\u0103 verde, sos de soia, pu\u021bin usturoi, piper alb, sare, zah\u0103r, un strop de vin Shaoxing sau xeres sec \u0219i ap\u0103 infuzat\u0103 cu ceap\u0103 verde t\u00e2n\u0103r\u0103.\n\n\n\nCa \u0219i la prepararea gyoza, este esen\u021bial s\u0103 ave\u021bi un spa\u021biu bine organizat dac\u0103 vre\u021bi s\u0103 lucra\u021bi curat \u0219i eficient. \n\n\n\nAsta \u00eenseamn\u0103 s\u0103 ave\u021bi la \u00eendem\u00e2n\u0103 un toc\u0103tor pe care s\u0103 lucra\u021bi, un teanc de foi pentru wonton (c\u0103uta\u021bi cele mai sub\u021biri foi gata f\u0103cute pe care le pute\u021bi g\u0103si), acoperit cu folie alimentar\u0103 ca s\u0103 nu se usuce, un bol mic cu ap\u0103 pentru a umezi marginile foilor, un bol cu umplutur\u0103, un prosop de buc\u0103t\u0103rie pentru a v\u0103 \u0219terge degetele \u0219i o farfurie sau o tav\u0103 pe care s\u0103 a\u0219eza\u021bi wontonurile gata f\u0103cute. \u00cen re\u021beta de la finalul articolului am inclus \u0219i videoclipul meu, ca s\u0103 v\u0103 ar\u0103t cum se pliaz\u0103 wontonurile.\n\n\n\nSecretul buc\u0103tarului pentru o umplutur\u0103 extraordinar\u0103\n\n\n\nVre\u021bi o umplutur\u0103 \u0219i mai bun\u0103, cu o textur\u0103 incredibil de pl\u0103cut\u0103? Ave\u021bi nevoie de:\n\n\n\n\n50 g de \u0219orici de porc\n\n\n\n200 ml de ap\u0103\n\n\n\n1 praf de sare\n\n\n\n\nApoi:\n\n\n\n\nFierbe\u021bi la foc mic timp de 1 or\u0103, av\u00e2nd grij\u0103 s\u0103 p\u0103stra\u021bi raportul de 1\/4 \u00eentre ap\u0103 \u0219i \u0219orici. \n\n\n\nApoi mixa\u021bi amestecul timp de 3-5 minute.\n\n\n\nPune\u021bi-l \u00eenapoi \u00een crati\u021b\u0103 \u0219i mai g\u0103ti\u021bi-l c\u00e2teva minute.\n\n\n\nTurna\u021bi-l \u00eentr-un recipient \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 peste noapte la frigider.\n\n\n\nC\u00e2nd prepara\u021bi umplutura, toca\u021bi m\u0103runt sau da\u021bi pe r\u0103z\u0103toare gelatina ob\u021binut\u0103, apoi \u00eencorpora\u021bi-o \u00een compozi\u021bie.\n\n\n\n\nPute\u021bi ad\u0103uga \u0219i aromate \u00een gelatin\u0103; doar asigura\u021bi-v\u0103 c\u0103 le \u00eendep\u0103rta\u021bi \u00eenainte de a le pune la blender\n\n\n\nPrepararea sosului picant\n\n\n\nSuanla \u00eenseamn\u0103 literalmente \u201eacru-picant\u201d, iar sosul este exact asta: un amestec de o\u021bet \u0219i ulei iute.\n\n\n\n\u00cen realitate, e pu\u021bin mai complex de at\u00e2t, dar nu foarte. Pute\u021bi \u00eencepe cu un ulei iute de bun\u0103 calitate, cump\u0103rat din magazin (c\u0103uta\u021bi borcane cu mult sediment de ardei iute, \u00eentr-un ulei ro\u0219u intens, la magazinul asiatic din apropiere), \u00eens\u0103 ve\u021bi ob\u021bine un gust mai bun \u0219i mai mult control dac\u0103 \u00eel face\u021bi chiar voi.\n\n\n\nCea mai simpl\u0103 versiune de ulei iute din Sichuan se prepar\u0103 pr\u0103jind ardei iu\u021bi mici, usca\u021bi, p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i elibereaz\u0103 aroma, zdrobindu-i, apoi infuz\u00e2ndu-i \u00een ulei fierbinte p\u00e2n\u0103 c\u00e2nd acesta cap\u0103t\u0103 o culoare ro\u0219u \u00eenchis. Pentru aceast\u0103 variant\u0103, \u00eemi place s\u0103 adaug \u0219i piper de Sichuan, pentru parfumul lui citric \u0219i efectul u\u0219or amor\u021bitor (mala). Se poate folosi \u0219i piper Sansho.\n\n\n\nCel mai simplu mod de a pr\u0103ji ardeii iu\u021bi este, de fapt, la microunde. Sunt suficiente c\u00e2teva secunde, la putere maxim\u0103, pe o farfurie potrivit\u0103.\n\n\n\nOdat\u0103 ce uleiul iute este gata, restul sosului e foarte simplu: o\u021betul negru de orez Chinkiang \u0219i sosul de soia se amestec\u0103 \u00eempreun\u0103 cu zah\u0103r, p\u00e2n\u0103 c\u00e2nd acesta se dizolv\u0103, apoi pu\u021bin usturoi proasp\u0103t \u0219i ulei de susan des\u0103v\u00e2r\u0219esc aromele. \n\n\n\nCa multe preparate sichuaneze, sosul este destul de bogat, dar coloreaz\u0103 \u0219i parfumeaz\u0103 delicat wontonurile. Este pur \u0219i simplu divin.\n\n\n\n\n\n\tWonton \u00een sos picant \u2013 Suanla Chaoshou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru wontonuri40 foi de aluat pentru wonton din comer\u021bPentru umplutur\u0103300 g de porc tocat2 fire de ceap\u0103 verde, tocate m\u0103runt1 lingur\u0103 de sos de soia light1 linguri\u021b\u0103 de vin Shaoxing0.25 linguri\u021b\u0103 de sare1 priz\u0103 de piper alb3 linguri de ap\u0103 infuzat\u0103 cu ceap\u0103 verdeAp\u0103 infuzat\u0103 cu ceap\u0103 verde1 fir de ceap\u0103 verde (tocat m\u0103runt)1 felie mic\u0103 de ghimbir9 linguri de ap\u01031 priz\u0103 de sareSos picant4 ardei iu\u021bi ro\u0219ii usca\u021bi (f\u0103r\u0103 codi\u021be \u0219i semin\u021be)2 linguri\u021be de piper de Sichuan60 ml de ulei vegetal15 ml de ulei de susan3 linguri de o\u021bet negru de orez30 ml de sos de soia light1 lingur\u0103 de zah\u0103r3 c\u0103\u021bei de usturoi, toca\u021bi m\u0103runt1 lingur\u0103 de semin\u021be de susanGarnitur\u0103semin\u021be de susanceap\u0103 verde\t\n\t\n\t\tAp\u0103 infuzat\u0103 cu ceap\u0103 verdeL\u0103sa\u021bi ceapa verde, ghimbirul \u0219i sarea la infuzat \u00een ap\u0103 timp de cel pu\u021bin 15 minute.Strecura\u021bi \u0219i p\u0103stra\u021bi la rece.Umplutura pentru wontonAmesteca\u021bi toate ingredientele pentru umplutur\u0103, cu excep\u021bia c\u0103rnii, apoi l\u0103sa\u021bi-le s\u0103 stea 10 minute.Ad\u0103uga\u021bi carnea \u0219i amesteca\u021bi energic p\u00e2n\u0103 c\u00e2nd absoarbe complet lichidul \u0219i cap\u0103t\u0103 o textur\u0103 lipicioas\u0103, de past\u0103.\u00cemp\u0103turirea wontonurilorUmezi\u021bi marginile unei foi de aluat pentru wonton cu pu\u021bin\u0103 ap\u0103, folosind v\u00e2rful degetului.Pune\u021bi pu\u021bin\u0103 umplutur\u0103 de porc \u00een mijloc.\u00cendoi\u021bi foaia sub form\u0103 de dreptunghi.Ap\u0103sa\u021bi ca s\u0103 sigila\u021bi marginea.Pornind de la latura \u00eendoit\u0103, umezi\u021bi un col\u021b, apoi aduce\u021bi cel\u0103lalt col\u021b peste el.Ap\u0103sa\u021bi ca s\u0103 sigila\u021bi (vede\u021bi videoclipul de mai jos).Fierberea wontonurilor\u00cen timp ce se \u00eenc\u0103lze\u0219te supa, aduce\u021bi la fierbere o cantitate mare de ap\u0103 \u00eentr-o alt\u0103 oal\u0103 sau \u00eentr-un wok. Pune\u021bi cu grij\u0103 wontonurile \u00een apa clocotit\u0103. Amesteca\u021bi u\u0219or cu o lingur\u0103, ca s\u0103 nu se lipeasc\u0103. S-ar putea s\u0103 fie nevoie s\u0103 le fierbe\u021bi \u00een mai multe tran\u0219e.C\u00e2nd wontonurile se ridic\u0103 la suprafa\u021b\u0103 (sau dup\u0103 6-7 minute), mai fierbe\u021bi-le \u00eenc\u0103 aproximativ 1.5 minute.Sos picantPune\u021bi ardeii iu\u021bi \u0219i piperul de Sichuan pe o farfurie potrivit\u0103 pentru microunde \u0219i \u00eenc\u0103lzi\u021bi-le la putere maxim\u0103 p\u00e2n\u0103 devin u\u0219or pr\u0103jite \u0219i aromate, aproximativ 15 secunde.Transfera\u021bi-le \u00eentr-un mojar sau \u00eentr-un robot de buc\u0103t\u0103rie \u0219i zdrobi\u021bi-le p\u00e2n\u0103 ob\u021bine\u021bi textura fulgilor de ardei iute zdrobit din comer\u021b.Transfera\u021bi-le \u00eentr-un recipient termorezistent, \u00eempreun\u0103 cu usturoiul \u0219i semin\u021bele de susan.\u00cenc\u0103lzi\u021bi uleiul \u00eentr-o tigaie, la foc mediu, p\u00e2n\u0103 \u00eencepe s\u0103 sf\u00e2r\u00e2ie. Turna\u021bi imediat uleiul fierbinte peste amestec (ar trebui s\u0103 sf\u00e2r\u00e2ie).L\u0103sa\u021bi amestecul s\u0103 se r\u0103ceasc\u0103 5 minute, apoi transfera\u021bi-l \u00eentr-un bol mediu. Ad\u0103uga\u021bi uleiul de susan \u0219i l\u0103sa\u021bi deoparte.Amesteca\u021bi zah\u0103rul, o\u021betul \u0219i sosul de soia \u00eentr-un bol mic, p\u00e2n\u0103 se dizolv\u0103 zah\u0103rul.Ad\u0103uga\u021bi amestecul de ulei picant. L\u0103sa\u021bi deoparte p\u00e2n\u0103 la folosire. (Sosul se poate p\u0103stra \u00eentr-un recipient ermetic, la frigider, p\u00e2n\u0103 la 2 s\u0103pt\u0103m\u00e2ni).ServireA\u0219eza\u021bi wontonurile \u00eentr-o farfurie ad\u00e2nc\u0103 \u0219i turna\u021bi deasupra uleiul picant.\t\n\t\n\t\tPentru aceast\u0103 re\u021bet\u0103, alege\u021bi de preferin\u021b\u0103 carne de porc tocat\u0103 cu 30% gr\u0103sime. Ideal ar fi s\u0103-i cere\u021bi m\u0103celarului s\u0103 v\u0103 toace piept de porc\n\t\n\t\n\t\tEntr\u00e9e, Plat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138365","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=138365"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138365\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/11516"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}