{"id":138501,"title":"Salat\u0103 de bame \u00een stil Sichuan","modified":"2026-06-15T09:31:22+02:00","plain":"O salat\u0103 delicioas\u0103 de bame, \u00een stil Sichuan, perfect\u0103 pentru a da un plus de savoare meselor voastre de var\u0103\n\n\n\nOkra sau, mai bine spus, bama, dac\u0103 e s\u0103 m\u0103 iau dup\u0103 sondajul f\u0103cut mai devreme s\u0103pt\u0103m\u00e2na aceasta pe grup, \u00eemparte clar opiniile. \n\n\n\nUnii o v\u0103d ca pe \u00eentruparea pe p\u0103m\u00e2nt a Zeului Texturilor Imposibile, al\u021bii, tocmai din acelea\u0219i motive, ca pe un ideal gustativ spre care ar merita s\u0103 tind\u0103 toate legumele. \n\n\n\nUn lucru r\u0103m\u00e2ne totu\u0219i clar: pe \u00eendr\u0103gitul vostru site de re\u021bete asiatice, ducem lips\u0103 de re\u021bete de var\u0103 \u0219i, mai larg, de re\u021bete vegetariene. A\u0219a c\u0103 lovim doi iepuri dintr-o lovitur\u0103; dac\u0103 asta nu \u00eenseamn\u0103 eficien\u021b\u0103, atunci nu \u0219tiu ce \u00eenseamn\u0103. \n\n\n\nZaru soba sunt un delicios preparat japonez servit rece\n\n\n\nSalata rece de okra: ce este, mai exact?\n\n\n\nEste ceea ce, \u00een buc\u0103t\u0103ria chinezeasc\u0103, se nume\u0219te \u51c9\u83dc \/ li\u00e1ngc\u00e0i, adic\u0103 \u201epreparat rece\u201d. Poate fi considerat\u0103 un fel de echivalent al banchanurilor coreene \u0219i se al\u0103tur\u0103 perfect t\u0103i\u021beilor mei reci cu sos de arahide. \n\n\n\nDelicio\u0219i t\u0103i\u021bei chineze\u0219ti servi\u021bi reci\n\n\n\nPreparatele reci sunt deosebit de apreciate \u00een lunile c\u0103lduroase, pentru c\u0103 sunt u\u0219oare \u0219i r\u0103coritoare. Salata rece de okra este un exemplu perfect: combin\u0103 textura crocant\u0103 \u0219i u\u0219or v\u00e2scoas\u0103 a bamelor cu un sos plin de savoare.\n\n\n\n\u00cen mod tradi\u021bional, li\u00e1ngc\u00e0i cuprind o varietate de ingrediente, de la legume la c\u0103rnuri g\u0103tite \u0219i r\u0103cite, precum \u0219i fructe de mare. \n\n\n\nAceste preparate sunt adesea asezonate cu sosuri pe baz\u0103 de soia, o\u021bet, ulei de susan \u0219i ardei iute, pentru un plus de profunzime \u0219i iu\u021beal\u0103.\n\n\n\nIngredientele principale pentru salata picant\u0103 de bame\n\n\n\n\n\n\n\nBame : Ingredientul de baz\u0103 al re\u021betei; ofer\u0103 o textur\u0103 crocant\u0103 \u0219i u\u0219or v\u00e2scoas\u0103.\n\n\n\nPast\u0103 de susan : Adaug\u0103 sosului o arom\u0103 de nuc\u0103 \u0219i mai mult\u0103 cremozitate. Este cunoscut\u0103 \u0219i sub numele de tahini.\n\n\n\nSos de soia deschis la culoare : Ofer\u0103 echilibru \u0219i profunzime gustului.\n\n\n\nSemin\u021be de susan : Adaug\u0103 sosului o textur\u0103 crocant\u0103 \u0219i o arom\u0103 discret\u0103 de nuc\u0103.\n\n\n\nChili m\u0103cinat : Aduce iu\u021beal\u0103, ideal dac\u0103 folosi\u021bi un chili sichuanez pentru un plus de autenticitate. Pute\u021bi folosi \u0219i gochugaru coreean.\n\n\n\nUlei neutru : Este baza uleiului infuzat \u0219i nu acoper\u0103 celelalte arome. Folosi\u021bi un ulei pentru pr\u0103jit, precum cel de floarea-soarelui.\n\n\n\nPiper Sichuan : D\u0103 uleiului infuzat o arom\u0103 unic\u0103, u\u0219or citric\u0103.\n\n\n\nSemin\u021be de chimion : Adaug\u0103 uleiului infuzat o not\u0103 p\u0103m\u00e2ntie \u0219i condimentat\u0103.\n\n\n\nSemin\u021be de coriandru : Aduc uleiului infuzat o arom\u0103 u\u0219or citric\u0103 \u0219i ierboas\u0103.\n\n\n\n\n\n\tSalat\u0103 de bame \u00een stil Sichuan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t280 g de bame (proaspete)0.5 linguri\u021b\u0103 de sare15 ml de past\u0103 de susan23 ml de sos de soia light15 g de zah\u0103r30 ml de ap\u0103 fierbinte1 lingur\u0103 de semin\u021be de susan (albe)1 lingur\u0103 de pudr\u0103 de chili (de preferat, din ardei chili Sichuan)Ulei aromatizat90 ml de ulei neutru (cum ar fi uleiul de floarea-soarelui)4 fire de ceap\u0103 verde (t\u0103iate \u00een buc\u0103\u021bi de 5 cm)7 c\u0103\u021bei de usturoi (felia\u021bi fin)1 anason stelat1 baton de scor\u021bi\u0219oar\u01031 lingur\u0103 de boabe de piper Sichuan1 linguri\u021b\u0103 de semin\u021be de chimion1 linguri\u021b\u0103 de semin\u021be de coriandru\t\n\t\n\t\tPune\u021bi la fiert o oal\u0103 cu ap\u0103.Ad\u0103uga\u021bi bamele \u0219i fierbe\u021bi-le timp de 2 minute.C\u00e2t timp fierb bamele, preg\u0103ti\u021bi o baie de ghea\u021b\u0103.Scoate\u021bi bamele cu o strecur\u0103toare sau cu o spumier\u0103 \u0219i transfera\u021bi-le \u00een baia de ghea\u021b\u0103.L\u0103sa\u021bi bamele \u00een baia de ghea\u021b\u0103 c\u00e2t timp preg\u0103ti\u021bi sosul.Pune\u021bi \u00eentr-o cr\u0103ticioar\u0103 ingredientele pentru uleiul aromatizat.L\u0103sa\u021bi pe foc mediu aproximativ 10 minute, p\u00e2n\u0103 c\u00e2nd ceapa verde este bine rumenit\u0103, iar usturoiul cap\u0103t\u0103 o culoare u\u0219or aurie.\u00centre timp, pune\u021bi \u00eentr-un bol termorezistent semin\u021bele de susan, pudra de chili \u0219i sarea.C\u00e2nd uleiul s-a aromatizat, turna\u021bi-l \u00een bol peste semin\u021bele de susan \u0219i pudra de chili, apoi amesteca\u021bi bine.Ad\u0103uga\u021bi pasta de susan, sosul de soia, zah\u0103rul \u0219i apa fierbinte, apoi amesteca\u021bi bine.A\u0219eza\u021bi bamele pe un platou de servire \u0219i turna\u021bi sosul deasupra.Servi\u021bi imediat.\t\n\t\n\t\tDac\u0103 v\u0103 place, pute\u021bi ad\u0103uga \u0219i o lingur\u0103 sau o linguri\u021b\u0103 de o\u021bet negru de orez.\n\t\n\t\n\t\tAccompagnementChinoise\t\n\n\n\n\n\nSurse culinare \n\n\n\nAm pornit direct de la o re\u021bet\u0103 de pe blogul \u00een limba englez\u0103 The Woks of Life. Am m\u0103rit cantitatea de zah\u0103r, la fel \u0219i pe cea de usturoi. \u00cen plus, am ad\u0103ugat semin\u021be de chimion \u0219i de coriandru. \n\n\n\nAm \u00eencercat \u0219i s\u0103 \u00eenlocuiesc o treime din sosul de soia deschis la culoare cu sos de soia \u00eenchis. A fost bun, dar, pentru gustul meu, ie\u0219ea pu\u021bin prea mult \u00een eviden\u021b\u0103. Dac\u0103 ave\u021bi \u00eens\u0103 o\u021bet negru de orez, acesta este un adaos delicios pentru sos.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138501","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=138501"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138501\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/16366"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}