{"id":138709,"title":"Porc sotat \u00een stil chinezesc","modified":"2026-06-15T09:35:10+02:00","plain":"O re\u021bet\u0103 rapid\u0103 \u0219i simpl\u0103 de porc sotat \u00een stil asiatic, ca la restaurantul vostru preferat\n\n\n\nAcest preparat provine din buc\u0103t\u0103ria chinez\u0103 din provincia Hubei. Rapid \u0219i u\u0219or de preg\u0103tit, se potrive\u0219te de minune cu o bun\u0103 re\u021bet\u0103 de orez sau cu ni\u0219te delicio\u0219i t\u0103i\u021bei asiatici tra\u0219i la tigaie. \n\n\n\nRe\u021beta de orez cantonez este perfect\u0103 pentru a \u00eenso\u021bi acest preparat\n\n\n\nAre un gust intens, a\u0219a c\u0103 e mai bine s\u0103 p\u0103stra\u021bi garnitura c\u00e2t mai neutr\u0103, ca s\u0103 v\u0103 bucura\u021bi pe deplin de el. Desigur, face\u021bi cum v\u0103 place; \u0219i orezul meu pr\u0103jit merge de minune.\n\n\n\nSau, de ce nu, re\u021beta de t\u0103i\u021bei cu legume\n\n\n\nCe este soteul chinezesc de porc?\n\n\n\nPoate credea\u021bi c\u0103 este doar o re\u021bet\u0103 generic\u0103, dar chiar sunt c\u00e2teva lucruri interesante de spus despre aceast\u0103 re\u021bet\u0103 asiatic\u0103. \n\n\n\nPreparatul face parte dintr-o categorie specific\u0103 provinciilor Hunan, Sichuan \u0219i Hubei, numit\u0103 \u201edry pot\u201d. Pe scurt, se folose\u0219te c\u00e2t mai pu\u021bin\u0103 ap\u0103, astfel \u00eenc\u00e2t rezultatul s\u0103 nu fie un fel de m\u00e2ncare cu sos. \n\n\n\nVit\u0103 cu chimion, un preparat originar din provincia Hunan\n\n\n\nA\u0219 spune chiar c\u0103 este un preparat \u201e\u00een ulei\u201d, deoarece se folose\u0219te o cantitate generoas\u0103, care poate fi utilizat\u0103 sau nu pentru a da \u0219i mai mult gust orezului ori garniturii.\n\n\n\nIngredientele de baz\u0103 ale soteului de porc cu varz\u0103 chinezeasc\u0103\n\n\n\n\n\n\n\nVarz\u0103 chinezeasc\u0103: O legum\u0103 cu frunze fragede \u0219i crocante, foarte folosit\u0103 \u00een buc\u0103t\u0103ria asiatic\u0103. Aduce prospe\u021bime \u0219i o textur\u0103 u\u0219oar\u0103 preparatului.\n\n\n\nVin Shaoxing: Un vin de orez chinezesc folosit pentru a intensifica aroma c\u0103rnurilor \u0219i a sosurilor. Aduce o not\u0103 umami, u\u0219or dulce.\n\n\n\nSos de soia deschis la culoare: Un sos de soia mai u\u0219or \u0219i mai s\u0103rat, ideal pentru a asezona f\u0103r\u0103 s\u0103 \u00eenchid\u0103 prea mult culoarea preparatului. Adaug\u0103 profunzime \u0219i savoare.\n\n\n\nAmidon de porumb: Folosit pentru a fr\u0103gezi carnea \u0219i pentru a o ajuta s\u0103 capete o crust\u0103 u\u0219or crocant\u0103. Permite \u0219i o absorb\u021bie mai bun\u0103 a aromelor.\n\n\n\nUlei de susan: Un ulei aromat, foarte prezent \u00een buc\u0103t\u0103ria asiatic\u0103, ad\u0103ugat la finalul g\u0103tirii pentru a des\u0103v\u00e2r\u0219i gustul preparatului prin aroma sa pr\u0103jit\u0103.\n\n\n\n\n\n\tPorc sotat \u00een stil chinezesc\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g de piept de porc (t\u0103iat \u00een f\u00e2\u0219ii mici \u0219i sub\u021biri (sau \u00een p\u0103tr\u0103\u021bele mici))7 frunze de varz\u0103 chinezeasc\u0103 (sp\u0103late, rupte grosier cu m\u00e2na \u0219i bine scurse)8 c\u0103\u021bei de usturoi (felia\u021bi)1 bucat\u0103 de ghimbir (de aproximativ 5 cm, feliat\u0103)2 ardei iu\u021bi ro\u0219ii (proaspe\u021bi, t\u0103ia\u021bi \u00een felii sub\u021biri)5 ceap\u0103 verde (t\u0103iat\u0103 \u00een buc\u0103\u021bi mici, cu partea verde separat\u0103 de cea alb\u0103)Marinad\u01031 linguri\u021b\u0103 de vin Shaoxing1 linguri\u021b\u0103 de sos de soia light0.5 linguri\u021b\u0103 de amidon de porumbAsezonare2 linguri de sos de soia light0.5 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de zah\u0103r1 lingur\u0103 de ulei de susan\t\n\t\n\t\tPreg\u0103tireMarina\u021bi carnea timp de cel pu\u021bin 10 minute. Masa\u021bi-o bine cu m\u00e2inile, astfel \u00eenc\u00e2t marinada s\u0103 o acopere uniform.G\u0103tire\u00cencinge\u021bi \u00eentr-un wok, la foc mediu-mare, o cantitate generoas\u0103 de ulei (un strat de 1 p\u00e2n\u0103 la 1.5 cm).Pr\u0103ji\u021bi porcul, amestec\u00e2nd constant, p\u00e2n\u0103 se rumene\u0219te frumos.\u00cempinge\u021bi porcul \u00eentr-o parte a wokului.Ad\u0103uga\u021bi usturoiul, ghimbirul, partea alb\u0103 a cepei verzi \u0219i ardeii iu\u021bi.G\u0103ti\u021bi timp de 30 de secunde, p\u00e2n\u0103 c\u00e2nd ingredientele \u00ee\u0219i elibereaz\u0103 aroma.Ad\u0103uga\u021bi varza \u0219i sota\u021bi timp de 2 minute.Ad\u0103uga\u021bi partea verde a cepei verzi.Ad\u0103uga\u021bi sosul de soia, sarea \u0219i zah\u0103rul, apoi mai sota\u021bi pu\u021bin.Opri\u021bi focul \u0219i stropi\u021bi cu ulei de susan \u00eenainte de servire.\t\n\t\n\t\tFolosi\u021bi un wok bine \u00eencins pentru o g\u0103tire optim\u0103.\nPute\u021bi ajusta cantitatea de ardei iute \u00een func\u021bie de c\u00e2t de picant v\u0103 place.\u00a0\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138709","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=138709"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138709\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/30522"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}