{"id":138381,"title":"Creve\u021bi cu Sare \u0219i Piper","modified":"2026-06-15T09:29:04+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de creve\u021bi cu sare \u0219i piper, bine crocan\u021bi \u0219i \u00eenveli\u021bi \u00eentr-un amestec extrem de aromat de usturoi, ardei iute \u0219i sare\n\n\n\n\u00cen nordul Chinei, tradi\u021bia culinar\u0103 se remarc\u0103 prin folosirea creve\u021bilor \u00eentregi, cu cap \u0219i carapace, \u00een preparatele tipice, o metod\u0103 ce reflect\u0103 importan\u021ba acordat\u0103 autenticit\u0103\u021bii gustului \u0219i texturii \u00een buc\u0103t\u0103ria regional\u0103. \n\n\n\nDelicio\u0219ii t\u0103i\u021bei pr\u0103ji\u021bi cu creve\u021bi, originari din Shanghai\n\n\n\nAceast\u0103 abordare, de\u0219i mai pu\u021bin practic\u0103 dec\u00e2t folosirea creve\u021bilor decortica\u021bi, este preferat\u0103 pentru felul \u00een care intensific\u0103 experien\u021ba gustativ\u0103. Creve\u021bii sunt acoperi\u021bi atent cu un aluat u\u0219or, apoi pr\u0103ji\u021bi p\u00e2n\u0103 cap\u0103t\u0103 o crust\u0103 aurie \u0219i crocant\u0103, p\u0103str\u00e2nd \u00een acela\u0219i timp carnea fraged\u0103.\n\n\n\n\n\n\n\nLa final, un amestec de sare \u0219i piper des\u0103v\u00e2r\u0219e\u0219te preparatul, sco\u021b\u00e2nd \u00een eviden\u021b\u0103 aromele naturale ale creve\u021bilor. Simplu, f\u0103r\u0103 artificii.\n\n\n\n\u00cen schimb, \u00een multe alte regiuni, mai ales \u00een buc\u0103t\u0103riile occidentale, se prefer\u0103 adesea creve\u021bii decortica\u021bi, din motive practice. \n\n\n\nAceast\u0103 metod\u0103 face prepararea \u0219i consumul mai u\u0219oare, dar poate diminua profunzimea gustului \u0219i textura pe care le ofer\u0103 creve\u021bii \u00eentregi. Totu\u0219i, vorbim despre diferen\u021be subtile. Le-am \u00eencercat pe am\u00e2ndou\u0103, iar ambele variante au fost delicioase, a\u0219a c\u0103 alegerea \u021bine mai degrab\u0103 de preferin\u021be.\n\n\n\nIngredientele de baz\u0103 pentru creve\u021bii cu sare \u0219i piper\n\n\n\nNu-\u021bi trebuie multe ca s\u0103 fii fericit\n\n\n\nPiper Sichuan: Eu, unul, \u00eei ador gustul, dar \u00een\u021beleg c\u0103 nu este pe placul tuturor (piperul Sansho este \u0219i el o op\u021biune bun\u0103). \u00cen acest caz, alege\u021bi piper alb sau, \u00een ultim\u0103 instan\u021b\u0103, piper negru. Va fi delicios oricum.\n\n\n\nAmidon de porumb: pentru o textur\u0103 foarte crocant\u0103. Un amestec 50\/50 de amidon din cartof dulce \u0219i tapioca este, de asemenea, excelent.\n\n\n\n\n\n\tCreve\u021bi cu sare \u0219i piper\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t450 g de creve\u021bi (cruzi, decortica\u021bi)Panad\u0103125 g de amidon de porumbSare \u0219i piper, dup\u0103 gustAmestec de condimente1 linguri\u021b\u0103 de piper de Sichuan (m\u0103cinat)1 linguri\u021b\u0103 de sareG\u0103tireUlei neutru6 c\u0103\u021bei de usturoi (felia\u021bi sub\u021bire)2 ardei iu\u021bi ro\u0219ii (proaspe\u021bi, felia\u021bi)Ceap\u0103 verde, feliat\u0103 (pentru decor)\t\n\t\n\t\tTampona\u021bi bine creve\u021bii cu h\u00e2rtie de buc\u0103t\u0103rie, p\u00e2n\u0103 se usuc\u0103.Pe o farfurie \u00eentins\u0103 sau \u00eentr-o tav\u0103, amesteca\u021bi sarea cu amidonul de porumb. Ad\u0103uga\u021bi creve\u021bii \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd sunt u\u0219or acoperi\u021bi peste tot.Preg\u0103ti\u021bi amestecul de condimente, combin\u00e2nd sarea cu piperul de Sichuan \u00eentr-un bol mic.\u00cenc\u0103lzi\u021bi un strat de 1,5 cm de ulei \u00eentr-o tigaie medie sau \u00eentr-un wok, la foc mediu-mare, p\u00e2n\u0103 c\u00e2nd uleiul ajunge la 190 \u00b0C. Dac\u0103 nu ave\u021bi termometru, introduce\u021bi o lingur\u0103 de lemn \u00een ulei. Ar trebui s\u0103 vede\u021bi bule mici form\u00e2ndu-se rapid \u00een jurul ei.Ad\u0103uga\u021bi creve\u021bii unul c\u00e2te unul \u00een tigaie, \u00eentr-un singur strat. Prinde\u021bi-i de coad\u0103, scutura\u021bi excesul de amidon de porumb \u0219i a\u0219eza\u021bi-i cu grij\u0103 \u00een ulei. S-ar putea s\u0103 fie nevoie s\u0103 \u00eei g\u0103ti\u021bi \u00een mai multe tran\u0219e. G\u0103ti\u021bi-i aproximativ 2 minute pe fiecare parte, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o culoare aurie deschis\u0103 \u0219i se arcuiesc.Dup\u0103 ce sunt gata, transfera\u021bi creve\u021bii pe un gr\u0103tar, ca s\u0103 se scurg\u0103.Dup\u0103 ce a\u021bi g\u0103tit to\u021bi creve\u021bii, turna\u021bi uleiul r\u0103mas \u00eentr-un bol \u0219i p\u0103stra\u021bi doar pu\u021bin \u00een tigaie. \u00cencerca\u021bi s\u0103 \u00eendep\u0103rta\u021bi resturile de panad\u0103; altfel, se vor arde.Ad\u0103uga\u021bi usturoiul \u0219i ardeii iu\u021bi \u00een wok, la foc mediu-mare. Sota\u021bi 1-2 minute, p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i elibereaz\u0103 bine aromele.Pune\u021bi creve\u021bii \u00eenapoi \u00een wok \u0219i pres\u0103ra\u021bi deasupra amestecul de sare \u0219i piper. Amesteca\u021bi p\u00e2n\u0103 c\u00e2nd sunt acoperi\u021bi uniform.Transfera\u021bi pe un platou \u0219i decora\u021bi cu ceap\u0103 verde.\t\n\t\n\t\tEste foarte important s\u0103 \u00eendep\u0103rta\u021bi resturile de panad\u0103, chiar dac\u0103 asta \u00eenseamn\u0103 s\u0103 arunca\u021bi complet uleiul sau s\u0103 schimba\u021bi tigaia ori wokul. Dac\u0103 resturile se ard, stric\u0103 serios gustul (da, vorbesc din experien\u021b\u0103 \u2014 RIP creve\u021bii din testul nr. 2).\n\t\n\t\n\t\tEntr\u00e9e, Plat principalChinoise\t\n\n\n\n\n\nSurse culinare\n\n\n\nM-am inspirat aici din re\u021beta de pe blogul anglofon Just One Cookbook. Cantit\u0103\u021bile de condimente \u0219i de usturoi au fost ajustate.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138381","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=138381"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/13275"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}