{"id":191546,"title":"Vinete \u00een stil chinezesc (yu xiang qie zi)","modified":"2026-10-12T08:47:14+02:00","plain":"Bastona\u0219e de vinete pr\u0103jite, apoi \u00eenvelite \u00eentr-un sos dulce-acri\u0219or \u0219i iute, cu ghimbir, usturoi \u0219i o\u021bet negru, \u00een stil Sichuan.\n\n\n\n\u00cen unele seri ne e poft\u0103 de un fel de m\u00e2ncare cu gust hot\u0103r\u00e2t, pu\u021bin iute, care se m\u0103n\u00e2nc\u0103 cu mult orez. Vinetele \u00een stil chinezesc ajung din wok \u00eenc\u0103 lucioase, cu coaja violet\u0103 l\u0103cuit\u0103 \u00een ro\u0219u \u00eenchis \u0219i miezul at\u00e2t de moale \u00eenc\u00e2t cedeaz\u0103 sub be\u021bi\u0219oare. \n\n\n\nMai \u00eent\u00e2i se simt ghimbirul \u0219i usturoiul, apoi o\u021betul negru \u0219i zah\u0103rul preiau \u0219tafeta, iar ardeiul iute \u00eencheie treaba. Ne mai servim o dat\u0103 ca s\u0103 termin\u0103m orezul alb, apoi \u00eenc\u0103 o dat\u0103 pentru sos.\n\n\n\nUn alt clasic din Sichuan pentru acela\u0219i bol de orez: mapo tofu\n\n\n\nCe sunt vinetele \u00een stil chinezesc?\n\n\n\n\u00cen spatele acestui nume se ascunde yu xiang qie zi, vinetele \u201ecu arom\u0103 de pe\u0219te\u201d din Sichuan, unul dintre cele mai cunoscute preparate cu vinete din buc\u0103t\u0103ria chinez\u0103. Bastona\u0219ele de vinete lungi se sar\u0103, se preseaz\u0103 \u0219i se pr\u0103jesc, apoi se amestec\u0103 \u00een wok cu un sos lucios din past\u0103 de ardei iu\u021bi mura\u021bi, o\u021bet negru \u0219i zah\u0103r. \n\n\n\nMulte restaurante adaug\u0103 \u0219i carne tocat\u0103 de porc. Versiunea de fa\u021b\u0103 nu o include, dar sosul con\u021bine pu\u021bin\u0103 sup\u0103 de pui, a\u0219a c\u0103 nu este vegetarian\u0103.\n\n\n\nYu xiang \u00eenseamn\u0103 \u201earom\u0103 de pe\u0219te\u201d, \u00eens\u0103 preparatul nu con\u021bine deloc pe\u0219te. Numele se refer\u0103 la un mod de asezonare: ardei iu\u021bi mura\u021bi, usturoi, ghimbir, ceap\u0103 verde, zah\u0103r \u0219i o\u021bet, amestecul pe care buc\u0103tarii din Sichuan \u00eel rezervau pe\u0219telui.\n\n\n\nUn sos din Sichuan g\u00e2ndit pentru pe\u0219te\n\n\n\nPovestea care circul\u0103 cel mai des are \u00een centru o buc\u0103t\u0103reas\u0103 din Sichuan care nu voia s\u0103 iroseasc\u0103 nimic. Ea ar fi refolosit ingredientele aromatice preg\u0103tite pentru a \u00een\u0103bu\u0219i un pe\u0219te (ghimbir, usturoi, ceap\u0103 verde, ardei iu\u021bi mura\u021bi, o\u021bet \u0219i zah\u0103r) ca s\u0103 asezoneze un alt fel de m\u00e2ncare. Amestecul a pl\u0103cut at\u00e2t de mult \u00eenc\u00e2t a devenit un stil de sine st\u0103t\u0103tor, aplicat apoi c\u0103rnii de porc \u0219i legumelor.\n\n\n\nBuc\u0103t\u0103riei din Sichuan \u00eei place s\u0103 spun\u0103 c\u0103 o sut\u0103 de feluri de m\u00e2ncare au o sut\u0103 de gusturi. Yu xiang este un bun exemplu: s\u0103rat, acru, dulce \u0219i iute \u00een aceea\u0219i \u00eembuc\u0103tur\u0103, cu gustul umami al soiei pe fundal.\n\n\n\nUn alt preparat din Sichuan, c\u0103lit la wok, dulce, acri\u0219or \u0219i iute: puiul kung pao\n\n\n\nVinetele se g\u0103tesc \u0219i ca hong shao qie zi, \u00een\u0103bu\u0219ite mai mult timp \u00eentr-un sos de soia mai \u00eenchis la culoare. \u00cen Hong Kong, unele meniuri iau numele \u00een sens literal \u0219i adaug\u0103 pe\u0219te s\u0103rat, o variant\u0103 \u00eendep\u0103rtat\u0103 de preparatul original.\n\n\n\nIngredientele principale pentru vinetele \u00een stil chinezesc\n\n\n\n\n\n\n\nVinetele lungi, numite chineze\u0219ti sau japoneze, au coaja sub\u021bire \u0219i pu\u021bine semin\u021be. R\u0103m\u00e2n fragede la pr\u0103jit \u0219i absorb mai pu\u021bin ulei dec\u00e2t vinetele mari \u0219i rotunde. Sarea le scoate zeama \u00eenainte de g\u0103tire: odat\u0103 presate, \u0219i-au pierdut o parte din ap\u0103 \u0219i ies din ulei moi, f\u0103r\u0103 exces de gr\u0103sime.\n\n\n\nSosul se bazeaz\u0103 pe pasta de ardei iu\u021bi mura\u021bi (pao jiao), intens\u0103 \u0219i acri\u0219oar\u0103, care se g\u0103se\u0219te \u00een magazinele cu produse asiatice. \u00cen lipsa ei, doubanjiang, pasta iute de bob, d\u0103 un gust mai profund. \n\n\n\nSosul de soia deschis s\u0103reaz\u0103 f\u0103r\u0103 s\u0103 \u00eenchid\u0103 la culoare preparatul, o\u021betul negru aduce o aciditate cu note de mal\u021b, iar zah\u0103rul echilibreaz\u0103 iu\u021beala. Amidonul de porumb leag\u0103 totul, iar supa de pui d\u0103 consisten\u021b\u0103.\n\n\n\nBaza o formeaz\u0103 ghimbirul, usturoiul \u0219i ceapa verde, care se c\u0103lesc c\u00e2teva secunde \u00een ulei. Partea verde a cepei se adaug\u0103 la final, pentru prospe\u021bime, iar un strop de ulei iute din Sichuan d\u0103 luciul final.\n\n\n\nRepere tehnice pentru vinete fragede\n\n\n\nT\u0103ia\u021bi bastona\u0219e de 6 cm, s\u0103ra\u021bi-le, a\u0219tepta\u021bi 15 minute, apoi stoarce\u021bi-le bine: a\u0219a vor absorbi mai pu\u021bin ulei. Pr\u0103jirea e scurt\u0103, cam 2 minute la 180 \u00b0C, \u0219i e de ajuns o singur\u0103 dat\u0103. Dac\u0103 folosi\u021bi vinete rotunde, l\u0103sa\u021bi-le mai mult timp la sare \u0219i socoti\u021bi cam 1 minut \u00een plus \u00een ulei.\n\n\n\n\u00cen buc\u0103t\u0103ria japonez\u0103, vinetele se glazureaz\u0103 \u0219i cu miso: \u00eencerca\u021bi vinetele cu miso\n\n\n\nSosul trebuie s\u0103 scad\u0103 p\u00e2n\u0103 devine lucios \u0219i siropos \u00eenainte s\u0103 pune\u021bi vinetele \u00eenapoi, altfel r\u0103m\u00e2ne pe fundul farfuriei. Preparatul nu are nevoie de piper de Sichuan \u0219i nici de vin de Shaoxing. Servi\u021bi-l fierbinte, cu orez alb.\n\n\n\n\n\n\tVinete \u00een stil chinezesc\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g vinete (lungi)5 g sareUlei pentru pr\u0103jit20 ml ulei15 g ghimbir (tocat)20 g usturoi (tocat)30 g ceap\u0103 verde (tocat\u0103 m\u0103runt)30 g frunze de ceap\u0103 verde5 ml ulei cu ardei iutePentru sos20 g past\u0103 de ardei iu\u021bi mura\u021bi ((pao jiao); \u00een lips\u0103, folose\u0219te doubanjiang)10 ml sos de soia deschis la culoare15 ml o\u021bet negru15 g zah\u0103r5 g amidon de porumb50 ml sup\u0103 de pui\t\n\t\n\t\tTaie vinetele \u00een bastona\u0219e lungi de 6 cm.Amestec\u0103-le cu sarea \u0219i las\u0103-le 15 minute s\u0103 elimine apa.Stoarce bastona\u0219ele ca s\u0103 sco\u021bi apa din ele.\u00cencinge uleiul pentru pr\u0103jit la 180 \u00b0C.Pr\u0103je\u0219te bastona\u0219ele de vinete aproximativ 2 minute, p\u00e2n\u0103 devin fragede \u0219i u\u0219or aurii.Scurge-le pe h\u00e2rtie absorbant\u0103.Amestec\u0103 pasta de ardei iu\u021bi mura\u021bi, sosul de soia, o\u021betul negru, zah\u0103rul, amidonul \u0219i supa.\u00cencinge uleiul \u00eentr-un wok.Adaug\u0103 ghimbirul, usturoiul \u0219i ceapa verde, apoi c\u0103le\u0219te-le 30 de secunde, p\u00e2n\u0103 c\u00e2nd amestecul devine aromat.Toarn\u0103 sosul \u0219i las\u0103-l s\u0103 fiarb\u0103 p\u00e2n\u0103 devine lucios \u0219i siropos.Pune la loc bastona\u0219ele de vinete \u0219i amestec\u0103 u\u0219or timp de 1 minut, ca s\u0103 se \u00eembrace bine \u00een sos.\u00cencorporeaz\u0103 frunzele de ceap\u0103 verde.A\u0219az\u0103 \u00een farfurii \u0219i strope\u0219te cu ulei cu ardei iute.\t\n\t\n\t\tPasta de ardei iu\u021bi mura\u021bi (pao jiao, \u6ce1\u6912) d\u0103 caracter preparatului. O g\u0103se\u0219ti \u00een magazinele cu produse asiatice. \u00cen lips\u0103, \u00eenlocuie\u0219te-o cu 15 g doubanjiang (past\u0103 iute de bob), mai u\u0219or de procurat \u00een Fran\u021ba: preparatul \u00ee\u0219i p\u0103streaz\u0103 autenticitatea.\nFolose\u0219te de preferin\u021b\u0103 vinete lungi, numite chineze\u0219ti sau japoneze. Au coaja sub\u021bire \u0219i pu\u021bine semin\u021be, r\u0103m\u00e2n fragede \u0219i absorb mai pu\u021bin ulei. Dac\u0103 folose\u0219ti vinete rotunde europene, taie-le tot \u00een bastona\u0219e de 6 cm, s\u0103reaz\u0103-le \u0219i las\u0103-le la sare ceva mai mult timp, pentru c\u0103 elimin\u0103 mai mult\u0103 ap\u0103, apoi pr\u0103je\u0219te-le cu aproximativ 1 minut mai mult, deoarece miezul este mai dens.\nS\u0103rarea \u0219i stoarcerea vinetelor reduc considerabil cantitatea de ulei absorbit\u0103 la pr\u0103jire. A\u0219a ob\u021bii o textur\u0103 care se tope\u0219te \u00een gur\u0103, f\u0103r\u0103 exces de gr\u0103sime.\nServe\u0219te-le fierbin\u021bi, cu orez alb.\n\t\n\t\n\t\tAccompagnementChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191546","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=191546"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191546\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/191392"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}