{"id":192091,"title":"Gua bao – chifl\u0103 taiwanez\u0103 la abur cu porc \u00een\u0103bu\u0219it","modified":"2026-10-17T12:21:01+02:00","plain":"O chifl\u0103 taiwanez\u0103 la abur, pliat\u0103 \u00een form\u0103 de semilun\u0103, umplut\u0103 cu piept de porc \u00een\u0103bu\u0219it, frunze de mu\u0219tar murate \u0219i sotate, arahide m\u0103cinate \u0219i coriandru.\n\n\n\nExist\u0103 \u00eembuc\u0103turi pe care le m\u00e2nc\u0103m \u00een picioare, deasupra toc\u0103torului, fiindc\u0103 n-am avut r\u0103bdare s\u0103 punem masa. Gua bao se num\u0103r\u0103 printre ele. \n\n\n\nChifla la abur, \u00eenc\u0103 c\u0103ldu\u021b\u0103, se deschide \u0219i dezv\u0103luie o felie de porc glazurat\u0103, care se tope\u0219te \u00een gur\u0103, frunzele de mu\u0219tar murate aduc o not\u0103 crocant\u0103 \u0219i acri\u0219oar\u0103, iar arahidele m\u0103cinate se amestec\u0103 cu sosul. Un fir de coriandru deasupra, iar prima \u00eembuc\u0103tur\u0103 o cere deja pe a doua.\n\n\n\nUn alt preparat clasic taiwanez cu porc \u00een\u0103bu\u0219it : lu rou fan, servit pe orez\n\n\n\nCe este gua bao ?\n\n\n\nGua bao (\u5208\u5305) este o chifl\u0103 g\u0103tit\u0103 la abur, modelat\u0103 \u00een form\u0103 oval\u0103 \u0219i apoi pliat\u0103 \u00een dou\u0103, care se deschide ca o carte pentru a fi umplut\u0103. \u00cen Taiwan, umplutura clasic\u0103 are patru componente\u00a0: o felie de piept de porc \u00een\u0103bu\u0219it cu sos de soia deschis la culoare \u0219i zah\u0103r candel, frunze de mu\u0219tar murate \u0219i sotate (suan cai), arahide m\u0103cinate \u0219i coriandru. \n\n\n\nVariantele din restaurante includ adesea sos hoisin, maionez\u0103, castravete sau amestec de cinci condimente, ingrediente care lipsesc din varianta taiwanez\u0103. Re\u021beta de mai jos p\u0103streaz\u0103 aceast\u0103 baz\u0103 \u0219i d\u0103 mai mult gust c\u0103rnii \u00een\u0103bu\u0219ite cu pu\u021bin miso \u0219i doubanjiang.\n\n\n\nNumele vine din termenul hokkien koah-pau, asociat adesea cu koah, \u201e a t\u0103ia \u201d sau \u201e a despica \u201d, datorit\u0103 deschiz\u0103turii chiflei. I se mai spune \u0219i chifl\u0103 frunz\u0103 de lotus, datorit\u0103 formei pliate, iar \u00een englez\u0103 \u201e bao bun \u201d, o expresie care spune de dou\u0103 ori \u201e chifl\u0103 \u201d.\n\n\n\nPentru chifle la abur umplute, \u00eencerca\u021bi baozi\n\n\n\nO gustare de sf\u00e2r\u0219it de an devenit\u0103 m\u00e2ncare stradal\u0103\n\n\n\nGua bao este asociat cel mai adesea cu buc\u0103t\u0103ria din Fujian, de pe coasta de sud-est a Chinei, de unde ar fi ajuns \u00een Taiwan odat\u0103 cu migran\u021bii hokkien. Pe insul\u0103, este legat de wei ya (\u5c3e\u7259), masa de sf\u00e2r\u0219it de an pe care patronii o ofer\u0103 angaja\u021bilor. Chifla umplut\u0103 ar evoca o pung\u0103 plin\u0103 cu bani, semn de bun augur pentru anul urm\u0103tor.\n\n\n\nPorecla sa taiwanez\u0103, \u201e tigrul mu\u0219c\u0103 porcul \u201d (\u864e\u54ac\u8c6c), vine de la imaginea chiflei care se \u00eenchide peste felia de porc. Ast\u0103zi, se g\u0103se\u0219te tot anul \u00een pie\u021bele de noapte \u0219i la micile tarabe \u0219i se m\u0103n\u00e2nc\u0103 din mers.\n\n\n\nO alt\u0103 gustare din pie\u021bele de noapte taiwaneze : puiul popcorn\n\n\n\nGua bao a f\u0103cut apoi \u00eenconjurul lumii, iar restaurantele \u00eel umplu ast\u0103zi cu pui pr\u0103jit, porc desf\u0103cut \u00een f\u00e2\u0219ii sau tofu. Aceste variante pot fi gustoase, dar pierd echilibrul taiwanez dintre gr\u0103simea porcului, aciditatea frunzelor de mu\u0219tar \u0219i dulcea\u021ba arahidelor.\n\n\n\nIngredientele principale pentru gua bao\n\n\n\n\n\n\n\nAluatul pentru chifle este simplu : f\u0103in\u0103, drojdie de panifica\u021bie, praf de copt, zah\u0103r \u0219i ap\u0103 c\u0103ldu\u021b\u0103, f\u0103r\u0103 lapte sau gr\u0103sime. Cei doi agen\u021bi de cre\u0219tere dau un miez alb \u0219i aerat, care r\u0103m\u00e2ne moale dup\u0103 pliere. Pieptul de porc se taie felii \u00eenainte de \u00een\u0103bu\u0219ire, apoi se fierbe la foc mic cu vin Shaoxing, zah\u0103r candel, anason stelat, ghimbir, usturoi, ardei iu\u021bi \u0219i ceap\u0103 verde.\n\n\n\nMiso \u0219i doubanjiang, o past\u0103 picant\u0103 de bob din Sichuan, dau c\u0103rnii \u00een\u0103bu\u0219ite un gust profund, de fermenta\u021bie, \u0219i o u\u0219oar\u0103 iu\u021beal\u0103. Zah\u0103rul candel se tope\u0219te \u00eentr-un sos lucios care glazureaz\u0103 carnea, iar uleiul de susan adaug\u0103 o not\u0103 de pr\u0103jit.\n\n\n\nSuan cai, frunzele de mu\u0219tar chinezesc fermentate, aduce ceea ce \u00eei lipse\u0219te porcului : aciditate \u0219i o textur\u0103 crocant\u0103. Des\u0103rate \u0219i apoi sotate \u00een untur\u0103 cu usturoi, ardei iute \u0219i pu\u021bin zah\u0103r, frunzele echilibreaz\u0103 gr\u0103simea c\u0103rnii. Se g\u0103sesc la pung\u0103 \u00een magazinele alimentare asiatice, la fel ca doubanjiang. Arahidele m\u0103cinate \u0219i coriandrul des\u0103v\u00e2r\u0219esc \u00eembuc\u0103tura, primele cu dulcea\u021b\u0103, cel din urm\u0103 cu prospe\u021bime.\n\n\n\nSfaturi tehnice pentru un gua bao reu\u0219it\n\n\n\nFr\u0103m\u00e2nta\u021bi aluatul p\u00e2n\u0103 devine foarte neted, apoi introduce\u021bi o bucat\u0103 de h\u00e2rtie de copt \u00een pliul fiec\u0103rei chifle, astfel \u00eenc\u00e2t cele dou\u0103 jum\u0103t\u0103\u021bi s\u0103 se despart\u0103 f\u0103r\u0103 s\u0103 se rup\u0103. \n\n\n\nA\u0219eza\u021bi co\u0219ul pentru g\u0103tit la abur deasupra apei \u00eenc\u0103 reci, astfel chiflele cresc treptat pe m\u0103sur\u0103 ce apa se \u00eenc\u0103lze\u0219te. Pentru porc, calcula\u021bi aproximativ 45 de minute de fierbere la foc mic, cu capac, apoi l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 deoparte de pe foc, ca s\u0103 absoarb\u0103 \u00een continuare sosul. Servi\u021bi gua bao c\u0103ldu\u021be, c\u00e2t timp chiflele sunt \u00eenc\u0103 moi.\n\n\n\n\n\n\tGua bao\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru aluat300 g f\u0103in\u01031 linguri\u021b\u0103 drojdie (uscat\u0103, instant)1 linguri\u021b\u0103 praf de copt1 linguri\u021b\u0103 zah\u0103r155 ml ap\u0103 (c\u0103ldu\u021b\u0103)Pentru porcul \u00een\u0103bu\u0219it1000 g piept de porc100 ml sos de soia (deschis la culoare)200 ml vin Shaoxing1250 ml ap\u0103120 g zah\u0103r candel2 stelu\u021be de anason20 g ghimbir2 ardei iu\u021bi6 c\u0103\u021bei de usturoi5 fire de ceap\u0103 verde1 lingur\u0103 miso2 linguri doubanjiang ((past\u0103 picant\u0103 de bob))1 lingur\u0103 ulei de susanPentru frunzele de mu\u0219tar murate \u0219i sotate200 g frunze de mu\u0219tar murate ((suan cai))3 c\u0103\u021bei de usturoi1 ardei iute1 fir de ceap\u0103 verde2 linguri untur\u01032 linguri ulei de susan1 lingur\u0103 zah\u0103r1 lingur\u0103 vin Shaoxing1 priz\u0103 de sare1 priz\u0103 de piper alb (m\u0103cinat)Pentru servire100 g arahide (m\u0103cinate)10 fire de coriandru\t\n\t\n\t\tPentru aluatAmestec\u0103 f\u0103ina, drojdia, praful de copt \u0219i zah\u0103rul.Toarn\u0103 treptat apa c\u0103ldu\u021b\u0103, amestec\u00e2nd.Fr\u0103m\u00e2nt\u0103 p\u00e2n\u0103 se formeaz\u0103 un aluat \u00eenc\u0103 neomogen.Acoper\u0103 \u0219i las\u0103 s\u0103 se odihneasc\u0103 10 minute.Fr\u0103m\u00e2nt\u0103 din nou p\u00e2n\u0103 c\u00e2nd aluatul devine foarte neted, aproximativ 8 minute la robot.\u00cemparte aluatul \u00een 8 por\u021bii.Modeleaz\u0103 fiecare por\u021bie \u00eentr-o bil\u0103.Aplatizeaz\u0103 fiecare bil\u0103 \u00eentr-o form\u0103 oval\u0103.\u00cendoaie fiecare oval \u00een dou\u0103 pe lungime, pun\u00e2nd o bucat\u0103 de h\u00e2rtie de copt \u00een interior.Las\u0103 la dospit aproximativ 30 de minute, p\u00e2n\u0103 c\u00e2nd chiflele cresc u\u0219or.A\u0219az\u0103 chiflele \u00eentr-un co\u0219 pentru g\u0103tit la abur, pus deasupra unui vas cu ap\u0103 rece.Adu apa la fierbere la foc mare.Redu focul la mediu-mic \u0219i g\u0103te\u0219te la abur 10 minute.Pentru porcul \u00een\u0103bu\u0219itTaie pieptul de porc \u00een felii de aproximativ 2 cm grosime.Taie ardeii iu\u021bi \u00een dou\u0103, zdrobe\u0219te usturoiul \u0219i taie ceapa verde \u00een buc\u0103\u021bi.C\u0103le\u0219te ghimbirul, ardeii iu\u021bi, usturoiul \u0219i ceapa verde.Adaug\u0103 sosul de soia deschis la culoare \u0219i doubanjiang.Adaug\u0103 miso, zah\u0103rul candel \u0219i carnea de porc.Las\u0103 carnea de porc s\u0103 se rumeneasc\u0103 pe ambele p\u0103r\u021bi.Adaug\u0103 vinul Shaoxing, stelu\u021bele de anason, uleiul de susan \u0219i apa.Acoper\u0103 \u0219i las\u0103 s\u0103 fiarb\u0103 domol la foc mediu aproximativ 45 de minute.Opre\u0219te focul \u0219i las\u0103 s\u0103 se odihneasc\u0103 sub capac 10 p\u00e2n\u0103 la 15 minute.Pentru frunzele de mu\u0219tar murate \u0219i sotateTaie m\u0103runt frunzele de mu\u0219tar murate.Las\u0103-le la \u00eenmuiat \u00een ap\u0103 pentru a \u00eendep\u0103rta excesul de sare, apoi stoarce-le.Toac\u0103 usturoiul, ardeiul iute \u0219i ceapa verde.\u00cencinge untura \u0219i uleiul de susan.C\u0103le\u0219te usturoiul \u0219i ardeiul iute.Adaug\u0103 frunzele de mu\u0219tar murate, sarea, piperul alb, zah\u0103rul, vinul Shaoxing \u0219i ceapa verde.Soteaz\u0103 p\u00e2n\u0103 c\u00e2nd amestecul \u00ee\u0219i elibereaz\u0103 aromele.AsamblareDeschide fiecare chifl\u0103 g\u0103tit\u0103 la abur.Umple cu o felie de porc \u00een\u0103bu\u0219it.Adaug\u0103 frunze de mu\u0219tar murate \u0219i sotate.Presar\u0103 arahide m\u0103cinate.Adaug\u0103 c\u00e2teva fire de coriandru.Serve\u0219te c\u0103ldu\u021be.\t\n\t\n\t\tPentru a economisi timp, g\u0103se\u0219ti chifle gua bao congelate \u00een magazinele asiatice: trebuie doar s\u0103 le \u00eenc\u0103lze\u0219ti la abur 8 p\u00e2n\u0103 la 10 minute. Cele f\u0103cute \u00een cas\u0103 r\u0103m\u00e2n \u00eens\u0103 mult mai bune.\nSuan cai (\u9178\u83dc, frunze de mu\u0219tar murate taiwaneze) \u0219i doubanjiang se g\u0103sesc \u00een magazinele asiatice. \u00cen lips\u0103 de suan cai, varza murat\u0103 bine cl\u0103tit\u0103 \u0219i apoi sotat\u0103 se apropie de gustul acestora, f\u0103r\u0103 s\u0103 \u00eel egaleze. Doubanjiang poate fi \u00eenlocuit cu o past\u0103 de ardei iute fermentat, pu\u021bin picant\u0103.\nVinul Shaoxing poate fi \u00eenlocuit cu vin de orez sau, \u00een lipsa acestuia, cu un vin de Jerez sec. Zah\u0103rul candel \u00eei d\u0103 c\u0103rnii \u00een\u0103bu\u0219ite un aspect lucios, glazurat: cu zah\u0103r brun, culoarea va fi pu\u021bin mai pu\u021bin intens\u0103.\nArahidele m\u0103cinate se servesc simple sau u\u0219or \u00eendulcite. Pentru varianta taiwanez\u0103 clasic\u0103, amestec\u0103-le cu pu\u021bin zah\u0103r \u0219i adaug\u0103-le \u00eenainte \u0219i dup\u0103 carne, aromatizeaz\u0103 porcul \u0219i echilibreaz\u0103 gr\u0103simea.\n\t\n\t\n\t\tPlat principalTa\u00efwanaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192091","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=192091"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192091\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/191963"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=192091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=192091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=192091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}