{"id":163227,"title":"Cong You Bing autentice – cl\u0103tite chineze\u0219ti cu ceap\u0103 verde","modified":"2026-08-17T19:36:57+02:00","plain":"Turte chineze\u0219ti ultra-crocante cu ceap\u0103 verde, bogate \u0219i suculente datorit\u0103 umpluturii cu untur\u0103 de porc, apoi finisate la cuptor pentru o textur\u0103 perfect\u0103.\n\n\n\nMirosul o ia \u00eenaintea turtei : ceapa verde sf\u00e2r\u00e2ie \u00een untur\u0103 fierbinte, pe o plac\u0103 de fier \u00eencins\u0103. Cong you bing se rumene\u0219te \u0219i se b\u0103\u0219ic\u0103 u\u0219or, iar prima \u00eembuc\u0103tur\u0103 trosne\u0219te \u00eenainte s\u0103 lase loc unui miez suplu \u0219i elastic. \n\n\n\n\u00centr-o versiune reu\u0219it\u0103, aburul desprinde straturile f\u0103r\u0103 s\u0103 le \u00eenece \u00een gr\u0103sime, iar degetele r\u0103m\u00e2n aproape curate. Patru elemente sunt suficiente pentru aceast\u0103 m\u00e2ncare stradal\u0103 : f\u0103in\u0103, gr\u0103sime, c\u0103ldur\u0103 \u0219i ceap\u0103 verde. Pare prea simplu ca s\u0103 fie cu adev\u0103rat bun… p\u00e2n\u0103 la prima \u00eembuc\u0103tur\u0103.\n\n\n\nO alt\u0103 specialitate crocant\u0103, pr\u0103jit\u0103 la tigaie, din Shanghai : sheng jian bao\n\n\n\nCe este cong you bing?\n\n\n\nC\u014dng y\u00f3u b\u01d0ng (\u8471\u6cb9\u997c) se traduce c\u00e2t se poate de fidel prin \u201ebing cu ulei \u0219i ceap\u0103 verde\u201d. Cuv\u00e2ntul bing conteaz\u0103 : \u00een buc\u0103t\u0103ria chinez\u0103, el desemneaz\u0103 o \u00eentreag\u0103 familie de turte din gr\u00e2u, nu echivalentul unei cl\u0103tite groase. \n\n\n\nAluatul este fr\u0103m\u00e2ntat, nu lichid, iar volumul lui nu vine din fermentare, ci din aburul care se formeaz\u0103 \u00eentre pelicule fine de gr\u0103sime \u0219i desprinde straturile. Miezul r\u0103m\u00e2ne elastic, niciodat\u0103 buretos ca un da bing dospit \u0219i nici sub\u021bire precum un jianbing sau un pajeon coreean cu aluat fluid.\n\n\n\nMetoda porne\u0219te de la un tang mian, un aluat op\u0103rit care gelific\u0103 o parte din amidon \u0219i \u00eenmoaie glutenul, astfel \u00eenc\u00e2t poate fi \u00eentins aproape p\u00e2n\u0103 la transparen\u021b\u0103, f\u0103r\u0103 s\u0103 se str\u00e2ng\u0103 la loc. \n\n\n\nPeste el se \u00eentinde yousu, un amestec de untur\u0103 fierbinte, f\u0103in\u0103, sare \u0219i, uneori, pudr\u0103 de cinci condimente, apoi un strat de partea verde a cepei. Totul se ruleaz\u0103 str\u00e2ns \u00eentr-un sul, se r\u0103suce\u0219te \u00een spiral\u0103 \u0219i se aplatizeaz\u0103 f\u0103r\u0103 a fi zdrobit, ca s\u0103 p\u0103streze gr\u0103simea \u0219i mici buzunare de aer. \n\n\n\nLa Shanghai, finisarea xian jian hou hong (\u5148\u714e\u540e\u70d8) rumene\u0219te mai \u00eent\u00e2i turta \u00een gr\u0103sime, apoi o trece la cuptor : placa formeaz\u0103 crusta b\u0103\u0219icat\u0103, iar c\u0103ldura radiant\u0103 coace miezul.\n\n\n\nDin aceea\u0219i familie de aluaturi de gr\u00e2u lucrate manual fac parte \u0219i t\u0103i\u021beii biang biang\n\n\n\nDe la c\u00e2mpurile de gr\u00e2u la str\u0103zile din Shanghai\n\n\n\nCong you bing se \u00eenscrie \u00een lunga tradi\u021bie a preparatelor din gr\u00e2u din nordul \u0219i estul Chinei. \u00cen textele vechi, bing desemna numeroase preparate din gr\u00e2u, fierte, g\u0103tite la abur sau coapte. \n\n\n\n\u00cenc\u0103 din secolul al VI-lea, enciclopedia agricol\u0103 Qimin Yaoshu detalia aceste metode \u0219i men\u021biona deja folosirea gr\u0103similor animale pentru a \u00eembog\u0103\u021bi aluaturile, un precedent direct pentru gr\u0103simea care define\u0219te turta cu ceap\u0103 verde. Semin\u021bele de susan, ajunse aici pe Drumul M\u0103t\u0103sii, au dat na\u0219tere \u00een paralel lui hubing, o turt\u0103 coapt\u0103 la c\u0103ldur\u0103 radiant\u0103 \u0219i pres\u0103rat\u0103 cu semin\u021be.\n\n\n\nLa micul dejun, se \u00eenmoaie adesea \u00eentr-un bol de congee fierbinte\n\n\n\nSub dinastia Song, dezvoltarea ora\u0219elor a transformat aceste alimente rurale \u00een m\u00e2ncare de strad\u0103. Cronici precum Dongjing Meng Hua Lu descriu capitale \u00een care v\u00e2nz\u0103torii ofereau, la orice or\u0103, turte cu ulei. \n\n\n\nForma modern\u0103 s-a conturat \u00een pr\u0103v\u0103liile din Shanghai, unde g\u0103tirea \u00een dou\u0103 etape a devenit o semn\u0103tur\u0103 : mai \u00eent\u00e2i se rumene\u0219te crusta, apoi c\u0103ldura \u0219i aburul des\u0103v\u00e2r\u0219esc miezul. Me\u0219te\u0219ugari precum \u201eA Da\u201d au f\u0103cut cunoscut acest stil gros, elastic, pr\u0103jit \u0219i apoi copt.\n\n\n\nMerit\u0103 \u0219i o precizare despre ceea ce acest preparat nu este. Povestea potrivit c\u0103reia cong you bing ar fi inspirat pizza prin intermediul lui Marco Polo \u021bine de o nara\u021biune parodic\u0103 recent\u0103, nu de o surs\u0103 documentat\u0103. Stratificarea sa se datoreaz\u0103 priceperii artizanilor stradali, controlului c\u0103ldurii \u0219i repet\u0103rii gesturilor.\n\n\n\nIngredientele de baz\u0103 pentru cong you bing\n\n\n\n\n\n\n\nO f\u0103in\u0103 de gr\u00e2u cu aproximativ 10-11 % proteine ofer\u0103 suficient\u0103 structur\u0103, f\u0103r\u0103 textura gumoas\u0103 a unei f\u0103ini de p\u00e2ine. \n\n\n\nApa fierbinte face restul : c\u00e2nd cea mai mare parte din lichid este \u00eencorporat\u0103 la 90-100 \u00b0C, o parte din amidon se gelific\u0103, iar glutenul se sl\u0103be\u0219te, ceea ce permite \u00eentinderea foarte fin\u0103 a aluatului. Un strop de ap\u0103 rece \u00eei red\u0103 exact elasticitatea de care are nevoie, iar timpul de odihn\u0103 uniformizeaz\u0103 umiditatea.\n\n\n\n\u00cen versiunea shanghaiez\u0103, untura nu doar parfumeaz\u0103, ci \u0219i construie\u0219te straturile. Semi-solid\u0103 la temperatura camerei, formeaz\u0103 bariere \u00eentre foile de aluat, apoi se tope\u0219te, \u00een timp ce aburul le desprinde. \n\n\n\nGr\u0103simea de pas\u0103re topit\u0103 se comport\u0103 asem\u0103n\u0103tor, dar uleiurile lichide \u00eembib\u0103 aluatul, iar untul aduce ap\u0103 \u0219i note lactate care tulbur\u0103 echilibrul dintre gr\u0103sime \u0219i ceapa verde.\n\n\n\nPentru o mas\u0103 mai consistent\u0103, merge perfect al\u0103turi de pu\u021bin char siu\n\n\n\nYousu, aceast\u0103 gr\u0103sime fierbinte legat\u0103 cu f\u0103in\u0103 \u0219i sare, distribuie uniform gr\u0103simea \u0219i protejeaz\u0103 foaia de aluat de umiditatea cepei verzi. Partea verde d\u0103 aroma \u0219i trebuie s\u0103 fie fraged\u0103, sp\u0103lat\u0103, bine uscat\u0103 \u0219i tocat\u0103 fin, fiindc\u0103 partea alb\u0103 perforeaz\u0103 aluatul \u0219i elibereaz\u0103 prea mult\u0103 ap\u0103. \n\n\n\nSarea fin\u0103 asezoneaz\u0103 straturile f\u0103r\u0103 s\u0103 rup\u0103 foile, \u00een timp ce o plac\u0103 groas\u0103 din fier sau font\u0103 asigur\u0103 o rumenire uniform\u0103. Folosit singur, uleiul de susan domin\u0103 prea mult \u0219i \u00eendep\u0103rteaz\u0103 preparatul de gustul clasic.\n\n\n\n\n\n\tCong You Bing autentice - cl\u0103tite chineze\u0219ti cu ceap\u0103 verde\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat150 g de ap\u0103 clocotit\u01035 g de sare500 g de f\u0103in\u0103 de gr\u00e2u (cu con\u021binut mediu de gluten)160 ml de ap\u0103 rece (de ajustat \u00een func\u021bie de absorb\u021bia f\u0103inii)25 g de untur\u0103Past\u0103 cu ulei30 g de ulei neutru (rapi\u021b\u0103, floarea-soarelui, porumb\u2026)30 g de f\u0103in\u01033 g de sareUmplutur\u0103270 g de ceap\u0103 verde (tocat\u0103 m\u0103runt)200 g de os\u00e2nz\u0103 (mixat\u0103 p\u00e2n\u0103 devine past\u0103 (gr\u0103sime crud\u0103 de porc, nu untur\u0103))de ulei pentru pr\u0103jit (dup\u0103 necesitate)\t\n\t\n\t\tPreg\u0103tirePreg\u0103ti\u021bi os\u00e2nza: t\u0103ia\u021bi-o \u00een buc\u0103\u021bi mici, mixa\u021bi-o \u00een robot p\u00e2n\u0103 devine past\u0103, apoi pune\u021bi-o deoparte.\u00centr-un bol, amesteca\u021bi apa clocotit\u0103 cu sarea p\u00e2n\u0103 se dizolv\u0103.Ad\u0103uga\u021bi f\u0103ina \u0219i amesteca\u021bi.Fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o textur\u0103 sf\u0103r\u00e2micioas\u0103, apoi ad\u0103uga\u021bi apa rece \u0219i untura (ajusta\u021bi cantitatea de ap\u0103 rece \u00een func\u021bie de c\u00e2t absoarbe f\u0103ina).Fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat omogen, u\u0219or lipicios. Acoperi\u021bi-l \u0219i l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 cel pu\u021bin 1 or\u0103.Preg\u0103ti\u021bi pasta cu ulei: amesteca\u021bi f\u0103ina, uleiul neutru \u0219i sarea p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie f\u0103r\u0103 cocoloa\u0219e, apoi pune\u021bi-o deoparte.ModelareDup\u0103 odihn\u0103, nu \u00eenf\u0103ina\u021bi planul de lucru: unge\u021bi cu ulei at\u00e2t planul de lucru, c\u00e2t \u0219i m\u00e2inile, apoi \u00eemp\u0103r\u021bi\u021bi aluatul \u00een 6 bile de aproximativ 130 g.Lua\u021bi o bucat\u0103 de aluat \u0219i aplatiza\u021bi-o c\u00e2t mai sub\u021bire, cu m\u00e2inile unse cu ulei. \u00centinde\u021bi deasupra o por\u021bie de past\u0103 cu ulei.Pres\u0103ra\u021bi din bel\u0219ug ceap\u0103 verde tocat\u0103 \u0219i pune\u021bi o por\u021bie de os\u00e2nz\u0103 \u00een centru, apoi aduce\u021bi partea de sus peste umplutur\u0103, plia\u021bi lateralele spre interior ca s\u0103 o \u00eenchide\u021bi \u0219i rula\u021bi.A\u0219eza\u021bi ruloul pe vertical\u0103 \u0219i l\u0103sa\u021bi-l s\u0103 se relaxeze 10 minute (\u00een timpul model\u0103rii, \u00eentinde\u021bi foarte sub\u021bire marginile aluatului).Dup\u0103 acest repaus, aplatiza\u021bi centrul cu podul palmei pentru a forma o turt\u0103 (sau folosi\u021bi o pres\u0103 pentru turte).G\u0103tire\u00cencinge\u021bi o tigaie de font\u0103 \u0219i turna\u021bi \u00een ea ulei pentru pr\u0103jit (ideal, p\u00e2n\u0103 la aproximativ o treime din \u00een\u0103l\u021bimea turtei).Pune\u021bi o turt\u0103 \u00een tigaie \u0219i presa\u021bi-o ferm. Pr\u0103ji\u021bi-o p\u00e2n\u0103 c\u00e2nd prima parte devine aurie, \u00eentoarce\u021bi-o, apoi rumeni\u021bi \u0219i cealalt\u0103 parte.Transfera\u021bi-o la cuptor \u0219i coace\u021bi-o la 180 \u00b0C timp de 4 minute. Servi\u021bi-o fierbinte.\t\n\t\n\t\t\nUn lot de turte se prepar\u0103 \u00een aproximativ 20 de minute.\nTextura ideal\u0103: exterior foarte crocant (aproape ferm) \u0219i interior fraged \u0219i pufos.\nOs\u00e2nza adaug\u0103 un plus de suculen\u021b\u0103 \u00een interior.\nDac\u0103 folosi\u021bi prea pu\u021bin ulei, turtele vor fi mai pu\u021bin aromate \u0219i mai pu\u021bin crocante.\n\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163227","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=163227"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163227\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/162201"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=163227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=163227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=163227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}