{"id":138666,"title":"T\u0103i\u021bei sichuanezi cu sos dulce de soia – Ti\u00e1n shu\u01d0 mi\u00e0n","modified":"2026-06-15T09:34:10+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de t\u0103i\u021bei de cas\u0103, servi\u021bi cu un sos incredibil de gustos\n\n\n\nAst\u0103zi revenim cu o nou\u0103 variant\u0103 de t\u0103i\u021bei sichuanezi. De la t\u0103i\u021beii dan dan la t\u0103i\u021beii cu glutamat, varia\u021biile nu lipsesc deloc, chiar dac\u0103 uneori diferen\u021bele sunt subtile!\n\n\n\n\u00cen acest articol, vi-i prezint pe Ti\u00e1n shu\u01d0 mi\u00e0n (\u751c\u6c34\u9762), cunoscu\u021bi \u00een englez\u0103 drept \u201esweet water noodles\u201d sau, literal, t\u0103i\u021bei cu ap\u0103 \u00eendulcit\u0103. \u00cen spatele acestui nume foarte simplu se ascunde un sos la fel de u\u0219or de preg\u0103tit, dar care, datorit\u0103 ingredientelor sale, are un gust surprinz\u0103tor de complex \u0219i foarte pl\u0103cut.\n\n\n\n\u0218i apoi sunt t\u0103i\u021beii \u00een sine… rude \u00eendep\u0103rtate ale udon-ului (sau, dac\u0103 ne g\u00e2ndim la istoria buc\u0103t\u0103riei japoneze, poate chiar un str\u0103mo\u0219 al acestuia), sunt gro\u0219i, lungi \u0219i pur \u0219i simplu o pl\u0103cere absolut\u0103 de m\u00e2ncat. La nevoie, \u00eei pute\u021bi \u00eenlocui rapid cu udon, dar varianta de cas\u0103 este divin\u0103. Numele lor tradi\u021bional este gungunmian\u00a0(\u68cd\u68cd\u9762 sau \u201et\u0103i\u021bei-b\u0103\u021b\u201d)\n\n\n\nYaki udon este preparatul meu preferat cu udon\n\n\n\nOriginea lui Ti\u00e1n shu\u01d0 mi\u00e0n\n\n\n\nTi\u00e1n shu\u01d0 mi\u00e0n, sau \u201eSweet Water Noodles\u201d, \u00ee\u0219i au originile \u00een ora\u0219ul Chengdu, capitala provinciei Sichuan, din China. Istoria lor documentat\u0103 dateaz\u0103 din 1910, c\u00e2nd istoricul \u0219i scriitorul Fu Chongju a men\u021bionat acest preparat \u00een biji-ul s\u0103u intitulat Chengdu Tonglan. \n\n\n\nPotrivit relat\u0103rii sale, ace\u0219ti t\u0103i\u021bei se vindeau dis-de-diminea\u021b\u0103 \u00een restaurante, adesea muncitorilor de pe strad\u0103, la pre\u021bul modest de 6 Wen pe bol, \u00een timp ce ceilal\u021bi clien\u021bi pl\u0103teau 16 Wen. \n\n\n\nTotu\u0219i, Fu Chongju nu a fost deloc m\u0103gulitor, descriindu-i ca pe ni\u0219te t\u0103i\u021bei gro\u0219i \u0219i f\u0103r\u0103 gust. O observa\u021bie care, de\u0219i sever\u0103, r\u0103m\u00e2ne fascinant\u0103 ca una dintre primele men\u021biuni ale acestui preparat emblematic. La acea vreme, e clar c\u0103 t\u0103i\u021beii nu-\u0219i dob\u00e2ndiser\u0103 \u00eenc\u0103 personalitatea distinct\u0103 \u0219i nici savoarea apreciat\u0103 de iubitorii lor de ast\u0103zi.\n\n\n\nTi\u00e1n shu\u01d0 mi\u00e0n, aprecia\u021bi ast\u0103zi pentru simplitatea lor \u0219i dulcea\u021ba subtil\u0103, par s\u0103-\u0219i fi g\u0103sit cu adev\u0103rat identitatea abia dup\u0103 decenii de evolu\u021bie, mai ales odat\u0103 cu introducerea glutamatului \u0219i influen\u021ba reformelor post-Mao. \n\n\n\nIngredientele principale din Ti\u00e1n shu\u01d0 mi\u00e0n\n\n\n\n\n\n\n\nF\u0103in\u0103 de gr\u00e2u: ideal, f\u0103in\u0103 italian\u0103 00, cu con\u021binut ridicat de gluten. Merge foarte bine \u0219i f\u0103ina pentru p\u00e2ine.\n\n\n\nT\u0103i\u021beii: cei de cas\u0103 sunt ideali, dar la nevoie \u00eei pute\u021bi \u00eenlocui cu udon.\n\n\n\nCardamom\u0103 chinezeasc\u0103: numit\u0103 \u0219i cardamom\u0103 neagr\u0103, ofer\u0103 sosului o arom\u0103 distinct\u0103, u\u0219or afumat\u0103. O pute\u021bi \u00eenlocui cu cardamom\u0103 neagr\u0103 indian\u0103, dar gustul va avea de suferit.\n\n\n\nUlei iute: aici folosim dou\u0103 tipuri de ulei iute: cel de la Lao Gan Ma \u0219i un ulei iute rapid, a c\u0103rui re\u021bet\u0103 o g\u0103si\u021bi \u00een articol. Dac\u0103 vre\u021bi \u0219i mai mult\u0103 autenticitate, le pute\u021bi \u00eenlocui pe am\u00e2ndou\u0103 cu ulei iute din Sichuan.\n\n\n\nUleiul iute tradi\u021bional din Sichuan este o adev\u0103rat\u0103 explozie de arome!\n\n\n\nGlutamatul: \u0219tiu ce p\u0103rere au unii despre acest ingredient; \u00eel pute\u021bi omite, dar, crede\u021bi-m\u0103, la fel ca \u00een cazul t\u0103i\u021beilor cu usturoi pr\u0103jit, aduce un plus serios de umami.\n\n\n\n\n\n\tT\u0103i\u021bei Sichuan \u00een sos dulce de soia - Ti\u00e1n shu\u01d0 mi\u00e0n\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u0103i\u021bei de cas\u0103200 g f\u0103in\u0103 cu con\u021binut ridicat de gluten (de exemplu, f\u0103in\u0103 italian\u0103 tip 00)4 g sare100 g ap\u01031 lingur\u0103 ulei (pentru a-i unge dup\u0103 fierbere)Sos dulce de soia100 g sos de soia light25 g zah\u0103r brun1 anason stelat2 buc\u0103\u021bi ghimbir uscat0.5 baton scor\u021bi\u0219oar\u01031 cardamom negru chinezescAp\u0103 infuzat\u0103 cu usturoi7 c\u0103\u021bei usturoi3 linguri ap\u0103 (rece)Ulei iute rapid2 linguri pudr\u0103 de chili55 ml ulei neutru55 ml ulei cu chili Lao Gan MaAsamblare final\u0103400 g t\u0103i\u021bei (fier\u021bi)8 linguri ulei iute (preparat anterior)2 lingur\u0103 ap\u0103 \u00eendulcit\u0103 (preparat\u0103 anterior)2 lingur\u0103 ap\u0103 infuzat\u0103 cu usturoi (inclusiv usturoiul zdrobit \u0219i apa)8 linguri\u021be arahide (zdrobite)1 linguri\u021b\u0103 ulei de susan1 linguri\u021b\u0103 pudr\u0103 de piper de Sichuan1 linguri\u021b\u0103 zah\u0103r1 linguri\u021b\u0103 glutamat\t\n\t\n\t\tT\u0103i\u021bei de cas\u0103\u00centr-un bol, amesteca\u021bi sarea cu f\u0103ina.Ad\u0103uga\u021bi treptat apa, pu\u021bin c\u00e2te pu\u021bin, amestec\u00e2nd cu un be\u021bi\u0219or.Ob\u021bine\u021bi un aluat destul de grunjos, apoi presa\u021bi-l \u0219i forma\u021bi o bil\u0103.Fr\u0103m\u00e2nta\u021bi timp de 2-3 minute pe suprafa\u021ba de lucru.Pune\u021bi aluatul \u00eenapoi \u00een bol, acoperi\u021bi-l \u0219i l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 15 minute.Fr\u0103m\u00e2nta\u021bi aluatul timp de 1-2 minute.Transfera\u021bi-l pe blatul de lucru, \u00eentinde\u021bi-l grosier cu m\u00e2inile, apoi \u00eemp\u0103turi\u021bi-l \u00een dou\u0103.\u00centinde\u021bi-l \u0219i \u00eemp\u0103turi\u021bi-l din nou, repet\u00e2nd opera\u021biunea de 6 ori.Dup\u0103 ultima \u00eemp\u0103turire, pune\u021bi aluatul \u00eenapoi \u00een bol, acoperi\u021bi-l \u0219i l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 \u00eenc\u0103 15 minute.Repeta\u021bi \u00eenc\u0103 o dat\u0103: fr\u0103m\u00e2nta\u021bi 1-2 minute, \u00eentinde\u021bi-l \u0219i \u00eemp\u0103turi\u021bi-l de 6-7 ori, apoi l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 15 minute.Pentru a t\u0103ia t\u0103i\u021beii, pres\u0103ra\u021bi f\u0103in\u0103 pe suprafa\u021ba de lucru, apoi \u00eentinde\u021bi aluatul \u00eentr-o foaie de aproximativ 0.5 cm grosime.Folosi\u021bi o rigl\u0103 pentru a t\u0103ia t\u0103i\u021beii \u00een benzi de 0.5 cm l\u0103\u021bime, ob\u021bin\u00e2nd astfel f\u00e2\u0219ii dreptunghiulare.Desprinde\u021bi t\u0103i\u021beii \u0219i \u00eentinde\u021bi-i u\u0219or pe m\u0103sur\u0103 ce lucra\u021bi.Dup\u0103 ce a\u021bi t\u0103iat to\u021bi t\u0103i\u021beii, pres\u0103ra\u021bi pu\u021bin\u0103 f\u0103in\u0103 peste ei.Pentru a-i fierbe, ad\u0103uga\u021bi t\u0103i\u021beii u\u0219or \u00eentr-o oal\u0103 cu ap\u0103 clocotit\u0103, \u00een cantit\u0103\u021bi mici.Ave\u021bi grij\u0103 s\u0103 nu se lipeasc\u0103; separa\u021bi-i u\u0219or cu be\u021bi\u0219oarele.C\u00e2nd apa d\u0103 \u00een clocot cu t\u0103i\u021beii \u00een\u0103untru, ad\u0103uga\u021bi o can\u0103 de ap\u0103 rece, ca atunci c\u00e2nd fierbe\u021bi wonton.C\u00e2nd apa d\u0103 din nou \u00een clocot, scoate\u021bi-i \u0219i scurge\u021bi-i.Pune\u021bi t\u0103i\u021beii \u00eentr-un bol \u0219i unge\u021bi-i u\u0219or cu ulei.Sos dulce de soiaAd\u0103uga\u021bi toate ingredientele \u00eentr-o cr\u0103ticioar\u0103.La foc mic, dizolva\u021bi zah\u0103rul \u00een sosul de soia, apoi acoperi\u021bi cr\u0103ticioara.Fierbe\u021bi la foc mic timp de 15 minute sau p\u00e2n\u0103 c\u00e2nd se formeaz\u0103 bule mari, iar sosul cap\u0103t\u0103 o consisten\u021b\u0103 care \u00eembrac\u0103 lingura.Ap\u0103 infuzat\u0103 cu usturoiZdrobi\u021bi c\u0103\u021beii de usturoi \u0219i \u00eendep\u0103rta\u021bi-le coaja.\u00centr-un mojar, pisa\u021bi usturoiul p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103.Amesteca\u021bi pasta ob\u021binut\u0103 cu apa rece.Ulei iute rapidPune\u021bi pudra de chili \u00eentr-un bol rezistent la c\u0103ldur\u0103.\u00cencinge\u021bi uleiul p\u00e2n\u0103 c\u00e2nd apar u\u0219oare firicele de fum deasupra wokului, aproximativ 190\u00b0C.Turna\u021bi uleiul \u00eencins peste chili \u0219i amesteca\u021bi bine.Ad\u0103uga\u021bi Lao Gan Ma \u0219i amesteca\u021bi bine.Asamblarea bolurilorAd\u0103uga\u021bi toate ingredientele din sec\u021biunea \u201eAsamblare final\u0103\u201d. Respecta\u021bi cantit\u0103\u021bile pentru fiecare bol indicate \u00een note. Amesteca\u021bi bine.\t\n\t\n\t\tCantit\u0103\u021bi pentru un bol\n\n200g de t\u0103i\u021bei fier\u021bi\n4 linguri de ulei iute preparat anterior\n1 lingur\u0103 de ap\u0103 \u00eendulcit\u0103, preparat\u0103 anterior\n1 lingur\u0103 de ap\u0103 infuzat\u0103 cu usturoi (inclusiv usturoiul zdrobit \u0219i apa)\n4 linguri\u021be de arahide zdrobite\n0.5 linguri\u021b\u0103 de ulei de susan\u00a0\n0.5 linguri\u021b\u0103 de pudr\u0103 de piper de Sichuan\u00a0\n0.5 linguri\u021b\u0103 de zah\u0103r\n0.5 linguri\u021b\u0103 de glutamat\n\nSfat: \u00eenlocui\u021bi t\u0103i\u021beii cu udon ca s\u0103 economisi\u021bi timp.\n\t\n\t\n\t\tPlat principalChinoise\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru acest articol, m-am inspirat din excelenta re\u021bet\u0103 a canalului YouTube \u201eChinese Cooking Demystified\u201d","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138666","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=138666"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138666\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/17972"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}