{"id":138724,"title":"Vit\u0103 crocant\u0103 cu susan","modified":"2026-06-15T09:35:26+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de vit\u0103 crocant\u0103, glazurat\u0103 cu un sos dulce-s\u0103rat absolut irezistibil\n\n\n\nUn clasic al bufetelor \u0219i al restaurantelor chineze\u0219ti din America de Nord, regret absen\u021ba acestui preparat \u0219i a variantelor sale apropiate, precum vita crocant\u0103 cu portocale sau vita crocant\u0103 cu chili, din meniurile restaurantelor asiatice din Fran\u021ba.\n\n\n\nCu at\u00e2t mai bine: asta m\u0103 motiveaz\u0103 \u0219i mai mult s\u0103 recreez aceast\u0103 bun\u0103tate acas\u0103. \u0218i crede\u021bi-m\u0103, merit\u0103 din plin.\n\n\n\nDelicioasa vit\u0103 crocant\u0103 cu portocale\n\n\n\nOriginea vitei crocante cu susan\n\n\n\n\u00cen ciuda cercet\u0103rilor mele, n-am reu\u0219it s\u0103 g\u0103sesc surse precise despre originea sa. Un lucru e sigur: preparatul este sino-american, nu pur chinezesc. Cea mai cunoscut\u0103 variant\u0103 este servit\u0103 de Panda Express sub denumirea \u201eBeijing Beef\u201d.\n\n\n\n puiul General Tao este un alt preparat sino-american crocant care face furori\n\n\n\n\u00cel putem asem\u0103na cu vita mongol\u0103, \u00eens\u0103 crusta este mult mai groas\u0103 \u00een cazul de fa\u021b\u0103, iar sosul este cu totul diferit. Pe scurt: e delicios, \u0219i asta spune tot.\n\n\n\nIngredientele principale pentru vita crocant\u0103 cu susan\n\n\n\n\n\n\n\nCarnea de vit\u0103: Alege\u021bi o bucat\u0103 fraged\u0103, potrivit\u0103 pentru g\u0103tire rapid\u0103.\n\n\n\nSemin\u021be de susan: Adaug\u0103 preparatului o textur\u0103 crocant\u0103 \u0219i o arom\u0103 u\u0219or pr\u0103jit\u0103. Tot ele intensific\u0103 gustul uleiului de susan din sos.\n\n\n\nUlei de susan: Ofer\u0103 sosului o arom\u0103 distinct\u0103 \u0219i o not\u0103 delicat\u0103 de nuc\u0103.\n\n\n\nVin Shaoxing: Este un vin de orez chinezesc care adaug\u0103 profunzime \u0219i o u\u0219oar\u0103 not\u0103 umami preparatului.\n\n\n\nSos de soia light: D\u0103 gust \u0219i sare at\u00e2t marinadei, c\u00e2t \u0219i sosului.\n\n\n\nO\u021bet de orez: Aduce aciditatea necesar\u0103 pentru a echilibra dulcea\u021ba mierii.\n\n\n\nAmidon de porumb: \u00cengroa\u0219\u0103 sosul, astfel \u00eenc\u00e2t acesta s\u0103 \u00eembrace perfect buc\u0103\u021bile de vit\u0103 crocant\u0103.\n\n\n\n\n\n\tVit\u0103 crocant\u0103 cu susan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g de carne de vit\u0103 (t\u0103iat\u0103 \u00een f\u00e2\u0219ii sub\u021biri)ulei pentru pr\u0103jitMarinad\u01031 ceap\u0103 (mic\u0103)4 c\u0103\u021bei de usturoi4 felii sub\u021biri de ghimbir1 lingur\u0103 de sos de soia light70 g de amidon de cartofiPentru crust\u010370 g de amidon de cartofiSos de susan150 g de miere70 g de sos de soia light1 lingur\u0103 de sos hoisin1 lingur\u0103 de o\u021bet de orez1 lingur\u0103 de ulei de susan1 lingur\u0103 de vin ShaoxingPentru \u00eengro\u0219are5 linguri\u021be de amidon de porumb6 linguri\u021be de ap\u0103Garniturisemin\u021be albe de susanceap\u0103 verde (feliat\u0103 sub\u021bire)orez fierbinte\t\n\t\n\t\tPrepararePasa\u021bi \u00een blender ceapa, usturoiul \u0219i ghimbirul p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103.Amesteca\u021bi \u00eentr-un bol carnea de vit\u0103 cu pasta ob\u021binut\u0103, apoi ad\u0103uga\u021bi sosul de soia light.L\u0103sa\u021bi la marinat timp de 1 or\u0103.Ad\u0103uga\u021bi amidonul de cartofi \u0219i mai l\u0103sa\u021bi la marinat \u00eenc\u0103 10 minute.\u00centre timp, \u00eenc\u0103lzi\u021bi uleiul pentru pr\u0103jit la 190 de grade.C\u00e2nd uleiul este bine \u00eencins (iar carnea a mai marinat cel pu\u021bin 10 minute), ad\u0103uga\u021bi amidonul pentru crust\u0103 \u0219i acoperi\u021bi din nou buc\u0103\u021bile de carne.Pr\u0103ji\u021bi 2-3 minute, \u00een tran\u0219e mici, apoi scoate\u021bi pe h\u00e2rtie absorbant\u0103.Dup\u0103 ce a\u021bi pr\u0103jit toat\u0103 carnea, mai pr\u0103ji\u021bi-o o dat\u0103 timp de 1 minut.Pune\u021bi \u00eentr-un wok sau \u00eentr-o crati\u021b\u0103 toate ingredientele pentru sos.Amesteca\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un sos omogen, apoi aduce\u021bi-l la fierbere la foc mediu-mare.\u00centre timp, amesteca\u021bi amidonul de porumb cu apa \u00eentr-un bol mic.C\u00e2nd sosul \u00eencepe s\u0103 fiarb\u0103, ad\u0103uga\u021bi amestecul de amidon \u0219i amesteca\u021bi rapid, f\u0103r\u0103 oprire.C\u00e2nd sosul s-a \u00eengro\u0219at bine, ad\u0103uga\u021bi carnea de vit\u0103 \u0219i amesteca\u021bi p\u00e2n\u0103 se acoper\u0103 uniform.Servi\u021bi cu orez fierbinte \u0219i pres\u0103ra\u021bi deasupra semin\u021be albe de susan \u0219i ceap\u0103 verde.\t\n\t\n\t\tPune\u021bi buc\u0103\u021bile de carne \u00een ulei una c\u00e2te una \u0219i pr\u0103ji\u021bi-le f\u0103r\u0103 s\u0103 se ating\u0103. Amidonul de cartofi tinde s\u0103 se lipeasc\u0103 destul de tare la prima pr\u0103jire, iar dac\u0103 vasul este prea aglomerat (adic\u0103 buc\u0103\u021bile se ating), risca\u021bi s\u0103 ob\u021bine\u021bi o bil\u0103 uria\u0219\u0103 de carne crocant\u0103 \u00een loc de buc\u0103\u021bele crocante, c\u00e2t o \u00eembuc\u0103tur\u0103. (De\u0219i, sincer, pentru pofticio\u0219i nici varianta asta nu sun\u0103 r\u0103u\u2026)\nPute\u021bi dubla ingredientele pentru sos dac\u0103 vre\u021bi mai mult. Sosul acesta este absolut grozav peste orez.\nDac\u0103 v\u0103 gr\u0103bi\u021bi, reduce\u021bi timpul de marinare la 30-40 de minute, l\u0103s\u00e2nd carnea de vit\u0103 la temperatura camerei 20-30 de minute, \u00een loc s\u0103 o \u021bine\u021bi la frigider timp de o or\u0103.\n\t\n\t\n\t\t\u4e3b\u83dc\u4e2d\u83ef\u98a8","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138724","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=138724"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138724\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/29294"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}