{"id":138705,"title":"Xiaomian autentici \u2013 t\u0103i\u021bei din Chongqing","modified":"2026-06-15T09:35:00+02:00","plain":"T\u0103i\u021bei chineze\u0219ti delicio\u0219i, pican\u021bi, plini de savoare \u0219i rapizi de preg\u0103tit\n\n\n\nO bun\u0103 re\u021bet\u0103 chinezeasc\u0103 de t\u0103i\u021bei pican\u021bi, destul de obscur\u0103 \u0219i prea pu\u021bin cunoscut\u0103, n-am mai avut de ceva vreme, nu-i a\u0219a? Sta\u021bi lini\u0219ti\u021bi \u00eens\u0103: re\u021beta r\u0103m\u00e2ne destul de simplu de f\u0103cut (v\u0103 scutesc de prepararea t\u0103i\u021beilor de cas\u0103). \n\n\n\nDac\u0103 a\u021bi preg\u0103tit deja re\u021beta mea de t\u0103i\u021bei dan dan sau chiar t\u0103i\u021beii mei biang biang, sincer, nu vi se va p\u0103rea deloc ceva necunoscut! Abia a\u0219tept s\u0103-mi spune\u021bi cum v-au ie\u0219it. \n\n\n\nT\u0103i\u021beii dan dan \u00een toat\u0103 splendoarea lor\n\n\n\nCe sunt xiaomian?\n\n\n\nT\u0103i\u021beii Chongqing, sau Xi\u01ceo Mi\u00e0n (\u5c0f\u9762) \u00een chinez\u0103, desemneaz\u0103 o familie de preparate originare din ora\u0219ul Chongqing, situat \u00een sud-vestul Chinei. Tradus literal prin \u201et\u0103i\u021bei mici\u201d, termenul Xi\u01ceo Mi\u00e0n eviden\u021biaz\u0103 caracterul popular al acestui fel de m\u00e2ncare, adesea consumat la micul dejun.\n\n\n\nParticularitatea t\u0103i\u021beilor Chongqing const\u0103 \u00een gustul lor intens, foarte picant \u0219i u\u0219or anesteziant, datorit\u0103 piperului de Sichuan. Asezonarea include, \u00een general, sos de soia, o\u021bet, ulei de susan, un ulei picant de cas\u0103 dedicat \u0219i, uneori, gr\u0103sime animal\u0103, precum untura.\n\n\n\nT\u0103i\u021beii Chongqing exist\u0103 \u00een mai multe variante: cu carne de vit\u0103 \u00een\u0103bu\u0219it\u0103 (\u725b\u8089\u5c0f\u9762), cu fasole braizat\u0103, cu organe de porc sau servi\u021bi cu un sos pe baz\u0103 de carne pr\u0103jit\u0103 (\u70b8\u9171\u9762).\n\n\n\nIngredientele principale pentru xiaomian\n\n\n\n\n\n\n\nT\u0103i\u021bei alcalini : Ace\u0219ti t\u0103i\u021bei chineze\u0219ti, folosi\u021bi adesea \u00een preparate de tip ramen, sunt elastici \u0219i au o culoare foarte deschis\u0103. Din aceea\u0219i categorie fac parte, de exemplu, t\u0103i\u021beii udon, chiar dac\u0103, dup\u0103 p\u0103rerea mea, sunt prea gro\u0219i pentru aceast\u0103 re\u021bet\u0103.\n\n\n\nSos de soia light : Noi nu prea avem de ales, dar locuitorii din Chongqing au opinii foarte ferme despre sosul de soia folosit \u00een xiaomian. Pentru ei, sosurile de soia deschise la culoare (sh\u0113ngch\u014du) sau \u00eenchise la culoare (l\u01ceoch\u014du) din alte regiuni nu sunt ideale. Ei prefer\u0103 un sos de soia local, numit hu\u00e1ngd\u00f2u ji\u00e0ngy\u00f3u (sos de soia din boabe galbene), apreciat pentru aroma sa fermentat\u0103 mai bogat\u0103 \u0219i pentru culoarea moderat\u0103, care asezoneaz\u0103 supa f\u0103r\u0103 s\u0103 o \u00eenchid\u0103 prea mult. Dup\u0103 cum spune un proverb local: \u201eSosul de soia deschis la culoare e prea fad, cel \u00eenchis la culoare e prea \u00eentunecat; doar sosul de soia din boabe galbene ofer\u0103 culoarea \u0219i aroma perfecte.\u201d\n\n\n\nPentru o re\u021bet\u0103 ultra-rapid\u0103, \u00eencerca\u021bi t\u0103i\u021beii mei din Sichuan cu glutamat\n\n\n\nUlei picant Youlazi : Acest ulei picant local, numit \u201e\u6cb9\u6d77\u6912\u201d (y\u00f3u-h\u00e1iji\u0101o), este esen\u021bial pentru xiaomian, c\u0103rora le d\u0103 culoarea ro\u0219ie caracteristic\u0103. Considerat \u201esufletul preparatului\u201d \u0219i un condiment indispensabil, se preg\u0103te\u0219te proasp\u0103t din ingrediente simple (ardei iu\u021bi, ulei, uneori susan sau arahide pr\u0103jite) \u0219i este foarte diferit de sosurile industriale sau de condimentele crocante din comer\u021b. Bine\u00een\u021beles, dac\u0103 vre\u021bi s\u0103 simplifica\u021bi lucrurile, le pute\u021bi folosi f\u0103r\u0103 probleme \u0219i pe acestea; rezultatul va fi tot gustos.\n\n\n\nYacai sau zh\u00e0c\u00e0i: Xiaomian tradi\u021bionali includ, de obicei, o linguri\u021b\u0103 de zhacai t\u0103iat cubule\u021be (tulpini de mu\u0219tar murate), care aduce at\u00e2t textur\u0103 crocant\u0103, c\u00e2t \u0219i o not\u0103 s\u0103rat\u0103. Zhacai din Fuling (o specialitate renumit\u0103 din Chongqing) este recomandat \u00een mod special. Pute\u021bi ad\u0103uga \u0219i o linguri\u021b\u0103 de yacai din Yibin (frunze de mu\u0219tar fermentate din Sichuan) sau alte legume murate, de\u0219i unii v\u00e2nz\u0103tori prefer\u0103 s\u0103 foloseasc\u0103 doar unul dintre ele, pentru a p\u0103stra claritatea aromelor. Pe ambele le g\u0103si\u021bi \u00een magazinele asiatice.\n\n\n\nSemin\u021be de susan : Adaug\u0103 textur\u0103 crocant\u0103 \u0219i o arom\u0103 pl\u0103cut pr\u0103jit\u0103.\n\n\n\nPast\u0103 de susan : Ofer\u0103 sosului o textur\u0103 cremoas\u0103 \u0219i o arom\u0103 u\u0219or de alune. Varianta chinezeasc\u0103, din susan pr\u0103jit, este mai potrivit\u0103, dar la nevoie merge foarte bine \u0219i tahini.\n\n\n\nUlei de susan : \u00cembog\u0103\u021be\u0219te profilul aromatic al preparatului prin notele sale pr\u0103jite.\n\n\n\nO\u021bet de orez negru : Aduce o u\u0219oar\u0103 aciditate \u0219i mai mult\u0103 profunzime gustului sosului.\n\n\n\nGlutamat : Intensific\u0103 umami-ul celorlalte ingrediente.\n\n\n\nPiper de Sichuan : Ofer\u0103 o senza\u021bie u\u0219or anesteziant\u0103 \u0219i o arom\u0103 aparte.\n\n\n\n\n\n\tXiaomian autentic \u2013 t\u0103i\u021bei din Chongqing\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g t\u0103i\u021bei (alcalini)Sos100 g fond de pui (neutru, nes\u0103rat)20 g sos de soia light40 g ulei iute YoulaziUlei iute Youlazi60 g ulei de arahide2 buc\u0103\u021bi de praz (de aproximativ 5 cm)1 bucat\u0103 de ghimbir de 2.5 cm (zdrobit (\u59dc))30 g fulgi de chili1.5 linguri\u021be semin\u021be de susanAsezonare pentru sos:10 g past\u0103 de susan10 g ulei de susan (nepr\u0103jit)1 linguri\u021b\u0103 zah\u0103r0.25 linguri\u021b\u0103 sare0.25 linguri\u021b\u0103 glutamat monosodic (op\u021bional)0.5 linguri\u021b\u0103 o\u021bet negru de orezAlte ingrediente4 g piper de Sichuan (pr\u0103jit, apoi m\u0103cinat)10 g arahide (pr\u0103jite, apoi zdrobite grosier)10 g ceap\u0103 verde (tocat\u0103 fin)Yacai (rumenit la foc foarte mic)2 c\u0103\u021bei usturoi (zdrobi\u021bi, apoi transforma\u021bi \u00een past\u0103)spanac\t\n\t\n\t\tPr\u0103ji\u021bi arahidele la foc mediu timp de aproximativ 3 minute, p\u00e2n\u0103 c\u00e2nd \u00eencep s\u0103 se rumeneasc\u0103 u\u0219or, apoi pune\u021bi-le deoparte.Pr\u0103ji\u021bi piperul de Sichuan la foc mediu-mic timp de aproximativ 90 de secunde, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 se umfle u\u0219or \u0219i las\u0103 mici pete de ulei \u00een tigaie, apoi pune\u021bi-l deoparte.Profit\u00e2nd de c\u0103ldura r\u0103mas\u0103, pr\u0103ji\u021bi yacai-ul timp de aproximativ 1 minut, p\u00e2n\u0103 devine aromat \u2014 o parte se va lipi de tigaie, ceea ce este normal.T\u0103ia\u021bi m\u0103runt ceapa verde.Zdrobi\u021bi usturoiul.Pisa\u021bi piperul de Sichuan \u00eentr-un mojar, p\u00e2n\u0103 ob\u021bine\u021bi o pudr\u0103 fin\u0103.Pisa\u021bi usturoiul p\u00e2n\u0103 devine past\u0103.Zdrobi\u021bi arahidele, apoi \u00eendep\u0103rta\u021bi-le cojile.Dup\u0103 ce a\u021bi zdrobit arahidele, pune\u021bi-le \u00eentr-un bol mic \u0219i sufla\u021bi u\u0219or peste ele pentru a \u00eendep\u0103rta cojile, dac\u0103 este nevoie.Ulei iute YoulaziL\u0103sa\u021bi prazul \u0219i ghimbirul s\u0103 sf\u00e2r\u00e2ie \u00een ulei (la aproximativ 120 de grade) timp de aproximativ 5 minute, apoi scoate\u021bi-le.\u00cenc\u0103lzi\u021bi uleiul p\u00e2n\u0103 la aproximativ 220\u00b0C, apoi opri\u021bi focul \u0219i l\u0103sa\u021bi-l s\u0103 ajung\u0103 la aproximativ 170\u00b0C.Ad\u0103uga\u021bi fulgii de chili \u0219i semin\u021bele de susan. Ar trebui s\u0103 sf\u00e2r\u00e2ie \u00een continuare.L\u0103sa\u021bi-le s\u0103 se pr\u0103jeasc\u0103 timp de aproximativ 1 minut, cu focul oprit, apoi transfera\u021bi totul \u00eentr-un bol.MontarePune\u021bi \u00een baza fiec\u0103rui bol 50 g de fond de pui, 10 g de sos de soia light, 20 g de ulei iute Youlazi, 5 g de past\u0103 de susan, 5 g de ulei de susan, 0.5 linguri\u021b\u0103 de zah\u0103r, 1 praf de sare, 1 praf de glutamat monosodic \u0219i 0,25 linguri\u021b\u0103 de o\u021bet negru de orez.Op\u0103ri\u021bi spanacul timp de aproximativ 20 de secunde, apoi ad\u0103uga\u021bi-l \u00een bolul cu sos.Fierbe\u021bi t\u0103i\u021beii conform instruc\u021biunilor de pe ambalaj, p\u00e2n\u0103 trec u\u0219or de stadiul al dente.Scoate\u021bi t\u0103i\u021beii, amesteca\u021bi-i \u00een bol, apoi completa\u021bi cu restul ingredientelor.Ad\u0103uga\u021bi 5 g de arahide, 5 g de ceap\u0103 verde, yacai, past\u0103 de usturoi \u0219i aproximativ 0.5 lingur\u0103 de piper de Sichuan.\t\n\t\n\t\t\t\n\t\n\t\t\uba54\uc778 \uc694\ub9ac, \uc544\uce68 \uc2dd\uc0ac\uc911\uc2dd\t\n\n\n\n\n\nSurse culinare\n\n\n\n\nwww.cnpp.cn : Istoria Chongqing Xiao Mian: origine, diferen\u021be fa\u021b\u0103 de Dandan Mian, preparare, ingrediente \u0219i informa\u021bii calorice : https:\/\/www.cnpp.cn\/focus\/24975.html\n\n\n\nwww.wenxuecity.com : Chongqing Xiao Mian: analiz\u0103 detaliat\u0103 \u0219i aprofundat\u0103 a re\u021betei (zt) (2015-12-31) : https:\/\/www.wenxuecity.com\/blog\/201512\/17910\/436466.html\n\n\n\nm.xiachufang.com : Chongqing Xiao Mian \u2013 re\u021bet\u0103 cu ulei picant \u0219i pudr\u0103 de piper de Sichuan (2014-11-14) : https:\/\/m.xiachufang.com\/recipe\/100407336\/\n\n\n\nzh.wikipedia.org : Wikipedia, enciclopedia liber\u0103 : https:\/\/zh.wikipedia.org\/zh-hans\/\n\n\n\nwww.youtube.com : Chongqing Xiao Mian : https:\/\/www.youtube.com\/watch?v=r4VFzxH8-9Y\n\n\n\nk.sina.cn : Adev\u0103ratul Chongqing Xiao Mian: este pasta de susan indispensabil\u0103? (2019-08-12) : https:\/\/k.sina.cn\/article_6823516933_196b69b0500100itvz.html?from=food&subch=insurance\n\n\n\nroadsandkingdoms.com : Obsesia pentru cei mai faimo\u0219i t\u0103i\u021bei din Chongqing (Nov 21 2016) : https:\/\/roadsandkingdoms.com\/2016\/chongqings-number-one-noodle-obsessive\/\n\n\n\nwww.youtube.com : Chongqing Xiao Mian: t\u0103i\u021bei mala : https:\/\/www.youtube.com\/watch?v=oHRxxef4_kI&t=14s","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138705","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=138705"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138705\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/31091"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}