{"id":138480,"title":"Macaroane chineze\u0219ti mai bune dec\u00e2t la restaurant","modified":"2026-06-15T09:30:52+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de macaroane \u00een stil chinezesc, ca \u00een bufetele chineze\u0219ti cu m\u00e2ncare la discre\u021bie\n\n\n\nPastele se g\u0103tesc \u00een fel \u0219i chip: cu pesto, bolognese, carbonara\u2026 \u00cen fond, aproape \u00eentotdeauna \u00een stil occidental. A\u0219a c\u0103 de ce s\u0103 nu schimba\u021bi pu\u021bin registrul cu o por\u021bie de macaroane \u00een stil chinezesc? \n\n\n\nMacaroanele chineze\u0219ti: ce sunt, mai exact? \n\n\n\nE drept, re\u021betele de paste care abund\u0103 pe internet ajung repede s\u0103 se semene \u00eentre ele. Dac\u0103 sunte\u021bi \u00een c\u0103utarea unui preparat gustos \u0219i diferit, macaroanele chineze\u0219ti sunt exact genul de re\u021bet\u0103 care iese din tipare. Iar varianta aceasta are toate \u0219ansele s\u0103-i cucereasc\u0103 pe cei de la mas\u0103. \n\n\n\nChiar dac\u0103 necesit\u0103 ceva mai mult\u0103 preg\u0103tire, rezultatul merit\u0103 din plin. Macaroanele chineze\u0219ti se completeaz\u0103 cu carne tocat\u0103 de porc marinat\u0103 \u00een sos de soia \u0219i vin Shaoxing, plus ceap\u0103 verde pentru prospe\u021bime \u0219i textur\u0103. \n\n\n\nUn topping de carne tocat\u0103 pur \u0219i simplu divin\n\n\n\nDe obicei, se servesc \u00eenv\u0103luite \u00eentr-un sos la fel de savuros, dulce-s\u0103rat, cu ulei de susan \u0219i sos de soia. \u0218i sta\u021bi lini\u0219ti\u021bi: nu, nu este prea mult. \n\n\n\nDe unde provin macaroanele chineze\u0219ti? \n\n\n\nDup\u0103 nume, pute\u021bi ghici u\u0219or amestecul de influen\u021be din spatele acestui preparat. Macaroanele sunt italiene, asta e clar. Dar atunci de ce se numesc \u201emacaroane chineze\u0219ti\u201d? \n\n\n\nDe fapt, este o re\u021bet\u0103 tipic quebechez\u0103. \u0218i, dintr-odat\u0103, totul cap\u0103t\u0103 sens. Se g\u0103se\u0219te adesea \u00een bufetele chineze\u0219ti din Qu\u00e9bec, al\u0103turi de puiul Soo guy, vita crocant\u0103 cu portocale sau coastele chineze\u0219ti. \n\n\n\n\n\n\n\nEste, pur \u0219i simplu, rezultatul unei buc\u0103t\u0103rii de fuziune n\u0103scute din imigra\u021bia chinez\u0103 \u00een Canada. Ca fapt divers, se spune c\u0103 un buc\u0103tar din Qu\u00e9bec a r\u0103mas f\u0103r\u0103 t\u0103i\u021bei chineze\u0219ti \u0219i a trimis pe cineva s\u0103 cumpere macaroane de la magazin, ca s\u0103-i \u00eenlocuiasc\u0103. \n\n\n\nIar oamenii de acolo le-au \u00eendr\u0103git imediat, pentru c\u0103 le aminteau de preparatele pe care le cuno\u0219teau deja, dar veneau \u0219i cu un plus de noutate. \n\n\n\nIngredientele principale ale macaroanelor chineze\u0219ti\n\n\n\n\n\n\n\nCarnea tocat\u0103 de porc: \u00cen aceast\u0103 re\u021bet\u0103, eu aleg carne tocat\u0103 de porc cu 30% gr\u0103sime. Desigur, totul \u021bine de gust. \u00cen unele variante, carnea de porc este \u00eenlocuit\u0103 cu vit\u0103 tocat\u0103 sau chiar cu tofu sf\u0103r\u00e2mat, pentru o versiune vegetarian\u0103. \n\n\n\nMacaroanele: Nu apar prea des re\u021bete cu macaroane pe acest site, dar toate au un \u00eenceput. Tocmai aici st\u0103 farmecul preparatului: combin\u0103 tradi\u021biile culinare americane \u0219i chineze\u0219ti, \u00eentr-un mod surprinz\u0103tor de reu\u0219it. \n\n\n\nMorcovii: Joac\u0103 un rol important. Aduc crocant \u0219i o not\u0103 dulce care se potrive\u0219te foarte bine cu restul ingredientelor, mai ales c\u00e2nd se \u00eembrac\u0103 \u00een sos. Merit\u0103 \u0219tiut c\u0103 unele re\u021bete includ \u0219i broccoli \u0219i\/sau ciuperci. \n\n\n\nSosurile de soia deschis \u0219i \u00eenchis la culoare: Combina\u021bia celor dou\u0103 d\u0103 sosului toat\u0103 profunzimea lui, \u00eentr-un echilibru reu\u0219it \u00eentre dulce \u0219i s\u0103rat. \n\n\n\nUleiul de susan: Perfect pentru wok, uleiul de susan aduce \u00een sos \u0219i \u00een marinad\u0103 o arom\u0103 de nuc\u0103 pr\u0103jit\u0103. \n\n\n\nVinul Shaoxing: pune \u00een valoare gustul c\u0103rnii \u00een timpul g\u0103tirii. \u00cel folosim des \u0219i aproape la orice, mai ales \u00een marinate. Este acel ingredient care va face preparatul s\u0103 semene cu cel pe care l-a\u021bi m\u00e2ncat la restaurant. \n\n\n\nCeapa verde: aduce prospe\u021bime \u0219i crocant. Este tu\u0219a chinezeasc\u0103 \u00een plus. \n\n\n\nSfaturi pentru macaroane chineze\u0219ti reu\u0219ite\n\n\n\nMai bine previi dec\u00e2t s\u0103 repari. Pastele se pot g\u0103ti prea mult foarte repede, mai ales c\u0103 trec prin dou\u0103 etape de g\u0103tire. De aceea, la prima fierbere, ave\u021bi grij\u0103 s\u0103 r\u0103m\u00e2n\u0103 al dente. \n\n\n\n\n\n\n\nNu mai mult, fiindc\u0103 apoi vor mai g\u0103ti \u00eenc\u0103 dou\u0103 minute \u00eempreun\u0103 cu celelalte ingrediente. Dac\u0103 st\u0103p\u00e2ni\u021bi bine ambele etape de g\u0103tire, textura macaroanelor va ie\u0219i perfect de fiecare dat\u0103. Desigur, timpul de fierbere difer\u0103 de la o marc\u0103 la alta, a\u0219a c\u0103 adapta\u021bi-v\u0103 dup\u0103 instruc\u021biunile de pe ambalaj. \n\n\n\n\n\n\tMacaroane chineze\u0219ti, mai bune dec\u00e2t la restaurant\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t350 g de macaroane (greutate uscat\u0103)5 fire de ceap\u0103 verde (p\u0103r\u021bile albe t\u0103iate \u00een buc\u0103\u021bi, iar p\u0103r\u021bile verzi feliate sub\u021bire, pentru decor)1 ceap\u0103 (feliat\u0103)4 c\u0103\u021bei de usturoi (felia\u021bi fin)1 morcov (ras)Marinad\u0103 pentru carne400 g de carne de porc (tocat\u0103 (minimum 30% gr\u0103sime))1 linguri\u021b\u0103 de sare2 linguri\u021be de zah\u0103r1 linguri\u021b\u0103 de amidon de porumb2 linguri\u021be de ulei de susan2 linguri\u021be de vin Shaoxing2 linguri\u021be de sos de soia lightSos3 linguri de sos de soia light2 linguri de zah\u0103r brun4 linguri\u021be de sos de soia dark0.5 linguri\u021b\u0103 de ulei de susan\t\n\t\n\t\tAmesteca\u021bi carnea tocat\u0103 de porc cu ingredientele pentru marinad\u0103 \u0219i l\u0103sa\u021bi-o la marinat cel pu\u021bin 10 minute.\u00centr-un bol mic, amesteca\u021bi sosul de soia light, zah\u0103rul, sosul de soia dark \u0219i uleiul de susan p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103. Pune\u021bi sosul deoparte.Fierbe\u021bi macaroanele conform instruc\u021biunilor de pe ambalaj, p\u00e2n\u0103 devin al dente. Scurge\u021bi-le \u00eentr-o strecur\u0103toare \u0219i pune\u021bi-le deoparte, f\u0103r\u0103 s\u0103 le cl\u0103ti\u021bi cu ap\u0103 rece.\u00centr-un wok \u00eencins, la foc mare, cu pu\u021bin ulei, g\u0103ti\u021bi carnea de porc, desf\u0103c\u00e2nd-o \u00een buc\u0103\u021bele mici. Rumeni\u021bi-o timp de 8-9 minute, apoi transfera\u021bi-o \u00eentr-un bol. Cea mai bun\u0103 tehnic\u0103 este s\u0103 o l\u0103sa\u021bi 30 de secunde f\u0103r\u0103 s\u0103 o atinge\u021bi, s\u0103 amesteca\u021bi, apoi s\u0103 o mai l\u0103sa\u021bi \u00eenc\u0103 30 de secunde \u0219i s\u0103 repeta\u021bi, pentru a ob\u021bine o rumenire frumoas\u0103. Pune\u021bi-o deoparte.Reduce\u021bi u\u0219or focul \u0219i ad\u0103uga\u021bi pu\u021bin ulei. Pune\u021bi partea alb\u0103 a cepei verzi, ceapa \u0219i usturoiul, apoi c\u0103li\u021bi-le timp de 2 minute, amestec\u00e2nd constant. Ad\u0103uga\u021bi pu\u021bin ulei, dac\u0103 este nevoie.Ad\u0103uga\u021bi morcovul \u0219i continua\u021bi g\u0103tirea timp de 1 minut \u0219i 30 de secunde. Ad\u0103uga\u021bi pu\u021bin ulei, dac\u0103 este nevoie.Ad\u0103uga\u021bi carnea g\u0103tit\u0103 peste legume \u0219i continua\u021bi s\u0103 g\u0103ti\u021bi \u00eenc\u0103 1 minut, amestec\u00e2nd.Reduce\u021bi focul la mediu, ad\u0103uga\u021bi macaroanele \u0219i sosul. Amesteca\u021bi bine \u0219i sota\u021bi totul timp de 2 minute. Lua\u021bi de pe foc \u0219i servi\u021bi fierbinte. Pres\u0103ra\u021bi deasupra p\u0103r\u021bile verzi ale cepei verzi.\t\n\t\n\t\tPastele se pot r\u0103sfierbe foarte repede, a\u0219a c\u0103 fi\u021bi aten\u021bi: ele mai trec printr-o a doua etap\u0103 de g\u0103tire. De aceea, la prima fierbere trebuie s\u0103 r\u0103m\u00e2n\u0103 al dente.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138480","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=138480"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138480\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/15817"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}