{"id":138677,"title":"Liang Pi autentici \u2013 t\u0103i\u021bei chineze\u0219ti reci din orez","modified":"2026-06-15T09:34:25+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de t\u0103i\u021bei reci din orez, cu usturoi \u0219i ardei iute\n\n\n\nSalut tuturor! Ast\u0103zi vreau s\u0103 v\u0103 prezint o re\u021bet\u0103 chinezeasc\u0103 \u00eenc\u0103 destul de pu\u021bin cunoscut\u0103: Liang Pi. A\u0219adar, o precizare important\u0103 de la bun \u00eenceput: una dintre caracteristicile fundamentale ale acestei re\u021bete sunt t\u0103i\u021beii mari, pla\u021bi, de orez, f\u0103cu\u021bi \u00een cas\u0103, care necesit\u0103 un proces foarte lung de preparare, ce implic\u0103 extrac\u021bia glutenului \u2014 un proces de care am decis s\u0103 v\u0103 scutesc \u00een acest articol. \n\n\n\nScopul aici este s\u0103 v\u0103 propun o re\u021bet\u0103 simpl\u0103 \u0219i rapid\u0103, deoarece, pur \u0219i simplu, \u00eenc\u0103 nu am reu\u0219it s\u0103 g\u0103sesc o metod\u0103 cu adev\u0103rat func\u021bional\u0103 pentru t\u0103i\u021bei. Voi continua testele \u0219i, eventual, voi ad\u0103uga \u0219i metoda de preparare, dar aceasta va r\u0103m\u00e2ne men\u021bionat\u0103 ca \u201eop\u021bional\u0103\u201d. \n\n\n\nP\u00e2n\u0103 atunci, re\u021beta merit\u0103 din plin \u00eencercat\u0103 dac\u0103 v\u0103 plac preparatele rapide cu sosuri pe baz\u0103 de ulei iute, precum t\u0103i\u021beii din Sichuan sau t\u0103i\u021beii biang biang. \n\n\n\nT\u0103i\u021beii biang biang\n\n\n\nLiang Pi: ce sunt, de fapt?\n\n\n\nLiang Pi (\u51c9\u76ae), al c\u0103rui nume se traduce prin \u201et\u0103i\u021bei cu piele rece\u201d, este un preparat originar din provincia chinez\u0103 Shaanxi, care a cucerit treptat \u00eentreaga Chin\u0103. La noi, pentru c\u0103 se servesc de obicei reci, \u00eei prefer\u0103m mai ales vara, \u00eens\u0103 \u00een China se consum\u0103 \u00een toate anotimpurile.\n\n\n\nCaracteristica principal\u0103 a acestui preparat o reprezint\u0103, a\u0219a cum am men\u021bionat deja, t\u0103i\u021beii foarte la\u021bi, prepara\u021bi din orez \u0219i gluten pur (iar acesta din urm\u0103 este cel care face procesul de preparare at\u00e2t de lung). Asezonarea este destul de simpl\u0103: ulei iute de cas\u0103, usturoi, castravete, o\u021bet de orez, semin\u021be de susan,…\n\n\n\nRe\u021beta mea rapid\u0103 de ulei iute\n\n\n\nUn lucru care m-a intrigat \u00een timpul document\u0103rii este faptul c\u0103 aceast\u0103 re\u021bet\u0103 de t\u0103i\u021bei este numit\u0103 \u00een mod gre\u0219it, \u00een spa\u021biul francofon de pe internet, \u201eT\u0103i\u021bei reci cu sos de susan\u201d \u2014 \u0219i nu doar pe un singur site. Se pare c\u0103 o bloggeri\u021b\u0103 a publicat re\u021beta sub acest nume acum c\u00e2\u021biva ani, iar de atunci toat\u0103 lumea a preluat denumirea. \n\n\n\nTotu\u0219i, am g\u0103sit destul de u\u0219or 5-6 variante principale de Liang Pi, care se deosebesc mai ales prin metoda de preparare a t\u0103i\u021beilor, nu prin sos; doar una singur\u0103 folose\u0219te past\u0103 de susan. Pe scurt, a fost amuzant s\u0103 v\u0103d micul joc de telefon f\u0103r\u0103 fir dintre blogurile de buc\u0103t\u0103rie asiatic\u0103 care s-a creat \u00een jurul acestui preparat.\n\n\n\nIngredientele de baz\u0103 pentru Liang Pi\n\n\n\n\n\n\n\nFulgi de ardei iute: ideal ar fi s\u0103 g\u0103si\u021bi fulgi chineze\u0219ti, dar, la nevoie, gochugaru coreean poate fi o alternativ\u0103 foarte bun\u0103, cu avantajul c\u0103 este mult mai pu\u021bin iute\n\n\n\nT\u0103i\u021beii de orez: dac\u0103 nu face\u021bi t\u0103i\u021beii \u00een cas\u0103, alege\u021bi, ca pentru chow fun, t\u0103i\u021bei de orez c\u00e2t mai la\u021bi posibil, ca pentru chow fun\n\n\n\nO\u021betul negru de orez: nu folosi\u021bi o\u021bet de orez alb; gustul nu este deloc acela\u0219i. \u00cel g\u0103si\u021bi \u00een supermarketurile asiatice\n\n\n\nSosul de soia light: este sosul de soia s\u0103rat, pe care \u00eel g\u0103si\u021bi \u00een orice magazin\n\n\n\nAnason stelat: d\u0103 uleiului iute o arom\u0103 delicioas\u0103 de anason\n\n\n\n\n\n\tLiang pi autentici \u2013 t\u0103i\u021bei chineze\u0219ti din orez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 por\u021bii de t\u0103i\u021bei la\u021bi din orez4 linguri de ap\u0103 cu usturoi4 linguri de o\u021bet negru de orez2 linguri de sos de soia light2 linguri de ulei cu chilicoriandru tocatcastravete rasgermeni de soiaUlei cu chili85 g de fulgi de chili170 ml de ulei de arahide30 g de arahide (zdrobite)1 linguri\u021b\u0103 de sare1 lingur\u0103 de semin\u021be de susan alb1 b\u0103\u021b de scor\u021bi\u0219oar\u01032 stelu\u021be de anason2 c\u0103\u021bei de usturoi (u\u0219or zdrobi\u021bi)Ap\u0103 cu usturoi1.5 linguri de usturoi ras1 linguri\u021b\u0103 de sare110 ml de ap\u0103Ingrediente pentru fiecare bol de t\u0103i\u021bei1 por\u021bie de t\u0103i\u021bei la\u021bi din orez2 linguri de ap\u0103 cu usturoi2 linguri de o\u021bet negru de orez1 lingur\u0103 de sos de soia light1 lingur\u0103 de ulei cu chilicoriandru tocatcastravete rasgermeni de soia\t\n\t\n\t\tUlei cu chili\u00centr-un bol, amesteca\u021bi fulgii de chili, sarea, semin\u021bele de susan \u0219i arahidele.\u00centr-o cr\u0103ticioar\u0103, pune\u021bi uleiul, scor\u021bi\u0219oara, anasonul \u0219i c\u0103\u021beii de usturoi, apoi \u00eenc\u0103lzi\u021bi la foc mediu. Porni\u021bi cu cr\u0103ticioara rece \u0219i l\u0103sa\u021bi pe foc p\u00e2n\u0103 c\u00e2nd aromatele \u00eencep s\u0103-\u0219i schimbe culoarea (5-10 minute). Uleiul trebuie s\u0103 sf\u00e2r\u00e2ie bine.Turna\u021bi uleiul \u00een bolul cu chili, \u00een 3 reprize.Amesteca\u021bi bine \u0219i l\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103.Ap\u0103 cu usturoi\u00centr-un bol, amesteca\u021bi usturoiul cu sarea.Ad\u0103uga\u021bi apa \u0219i amesteca\u021bi bine.GarnituriOp\u0103ri\u021bi germenii de soia timp de 10 secunde \u00een ap\u0103 clocotit\u0103.Scurge\u021bi-i \u0219i pune\u021bi-i deoparte.Rade\u021bi castravetele.AsamblareFierbe\u021bi t\u0103i\u021beii conform instruc\u021biunilor de pe ambalaj, cl\u0103ti\u021bi-i sub ap\u0103 rece ca s\u0103 opri\u021bi g\u0103tirea, apoi scurge\u021bi-i.Pune\u021bi \u00eentr-un bol o por\u021bie de t\u0103i\u021bei, apoi ad\u0103uga\u021bi apa cu usturoi, o\u021betul negru de orez, sosul de soia, uleiul cu chili, coriandrul din bel\u0219ug, germenii de soia op\u0103ri\u021bi \u0219i castravetele ras.\t\n\t\n\t\t\t\n\t\n\t\tAccompagnement, Plat principalChinoise\t\n\n\n\n\n\nSurse culinare\n\n\n\nAm pornit de la re\u021beta celor de la \u201eSouped Up Recipes\u201d, care au \u00eencercat s\u0103 reproduc\u0103 re\u021beta de la Xian’s, un local celebru din New York unde am avut deja ocazia s\u0103 m\u0103n\u00e2nc ace\u0219ti t\u0103i\u021bei","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138677","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=138677"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19509"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}