{"id":193330,"title":"Lo mein cu vit\u0103 – t\u0103i\u021bei pr\u0103ji\u021bi ca la localurile chineze\u0219ti","modified":"2026-10-27T09:26:54+01:00","plain":"T\u0103i\u021bei cu ou pr\u0103ji\u021bi \u00een wok cu vit\u0103 marinat\u0103, varz\u0103, morcov \u0219i un sos de soia lucios, ca la localurile chineze\u0219ti.\n\n\n\nE t\u00e2rziu, ne e foame \u0219i ne g\u00e2ndim la caserola de carton de la localul chinezesc, la t\u0103i\u021beii aceia bruni \u0219i lucio\u0219i pe care \u00eei lu\u0103m direct cu be\u021bi\u0219oarele. \n\n\n\nLo mein f\u0103cut acas\u0103 ne ofer\u0103 aceea\u0219i pl\u0103cere\u00a0: t\u0103i\u021bei moi \u0219i elastici, f\u00e2\u0219ii fragede de vit\u0103, varz\u0103 \u00eenc\u0103 crocant\u0103 \u0219i aroma aceea de usturoi \u0219i ghimbir care se ridic\u0103 din wok. Sosul \u00eembrac\u0103 fiecare fir \u00eentr-un strat lucios, f\u0103r\u0103 s\u0103 umple farfuria. La final, o m\u00e2n\u0103 de germeni de soia \u0219i ceap\u0103 verde aduce prospe\u021bimea care te \u00eendeamn\u0103 s\u0103 mai iei o \u00eembuc\u0103tur\u0103.\n\n\n\nTe gr\u0103be\u0219ti ? Ace\u0219ti t\u0103i\u021bei rapizi cu vit\u0103 sunt gata \u00een 20 de minute\n\n\n\nCe este lo mein ?\n\n\n\nLo mein este un preparat din t\u0103i\u021bei proaspe\u021bi cu ou, fier\u021bi \u00een ap\u0103, scur\u0219i \u0219i apoi amesteca\u021bi \u00een wok cu un sos \u0219i alte ingrediente. \u00cen aceast\u0103 variant\u0103 cu vit\u0103, t\u0103i\u021beii se \u00eembin\u0103 cu f\u00e2\u0219ii sub\u021biri de carne marinat\u0103, varz\u0103, ceap\u0103 \u0219i morcov. Sosul de soia deschis la culoare d\u0103 gustul s\u0103rat, sosul de soia \u00eenchis la culoare d\u0103 nuan\u021ba de mahon, sosul de stridii aduce luciu, iar uleiul de susan pr\u0103jit parfumeaz\u0103 totul. Chow mein este preparatul cel mai apropiat, cu t\u0103i\u021bei pr\u0103ji\u021bi mai mult timp \u00een ulei, mai fermi \u0219i uneori crocan\u021bi.\n\n\n\nNumele vine din cantonezul lou mein (\u6488\u9eb5), care se traduce prin \u201e t\u0103i\u021bei amesteca\u021bi \u201d : t\u0103i\u021beii se fierb separat, apoi se amestec\u0103 \u00een sos. Forma lo mein este cea \u00eent\u00e2lnit\u0103 \u00een meniurile restaurantelor chineze\u0219ti din America.\n\n\n\nUn alt preparat clasic al localurilor chineze\u0219ti, puiul soo guy\n\n\n\nDe la micile localuri cantoneze la localurile chineze\u0219ti din America\n\n\n\n\u00cen Canton \u0219i Hong Kong, lo mein este un preparat simplu : t\u0103i\u021bei alcalini sub\u021biri \u0219i elastici, u\u0219or asezona\u021bi, servi\u021bi adesea cu un bol de sup\u0103 limpede al\u0103turi. Textura t\u0103i\u021beilor conteaz\u0103 mai mult dec\u00e2t sosul.\n\n\n\nOdat\u0103 cu imigran\u021bii cantonezi stabili\u021bi \u00een Statele Unite, preparatul cap\u0103t\u0103 o alt\u0103 \u00eenf\u0103\u021bi\u0219are \u00een restaurantele cu buc\u0103t\u0103rie chinezeasc\u0103. Supa dispare, t\u0103i\u021beii cu ou devin mai gro\u0219i, iar sosul de soia, sosul de stridii \u0219i uleiul de susan cap\u0103t\u0103 un rol mai important. Rezultatul este mai \u00eenchis la culoare, mai lucios \u0219i mult mai bogat \u00een sos.\n\n\n\nAceea\u0219i idee, cu fructe de mare : t\u0103i\u021bei pr\u0103ji\u021bi cu creve\u021bi\n\n\n\nAceast\u0103 variant\u0103 de local chinezesc, servit\u0103 la caserol\u0103 cu vit\u0103, pui, creve\u021bi sau doar legume, este cea pe care o cunoa\u0219tem ast\u0103zi sub numele de lo mein, at\u00e2t \u00een Europa, c\u00e2t \u0219i \u00een America.\n\n\n\nIngredientele principale pentru lo mein\n\n\n\n\n\n\n\nT\u0103i\u021beii lo mein proaspe\u021bi sunt t\u0103i\u021bei cu ou pe care \u00eei g\u0103se\u0219ti la raionul frigorific al magazinelor alimentare asiatice. Gro\u0219i \u0219i elastici, absorb sosul f\u0103r\u0103 s\u0103 se destrame. Carnea de vit\u0103 provine dintr-o bucat\u0103 potrivit\u0103 pentru g\u0103tire rapid\u0103, fleic\u0103, pilier diafragmatic sau vr\u0103bioar\u0103. Varza, ceapa \u0219i morcovul aduc o textur\u0103 crocant\u0103 \u0219i o not\u0103 dulce, iar ceapa verde \u0219i germenii de soia aduc prospe\u021bime \u00een ultimul moment.\n\n\n\nMarinada pentru vit\u0103 urmeaz\u0103 metoda restaurantelor chineze\u0219ti. Pu\u021bin bicarbonat de sodiu fr\u0103geze\u0219te carnea, apoi amidonul de porumb, zah\u0103rul, sarea, sosul de soia deschis la culoare, vinul de Shaoxing \u0219i uleiul o \u00eembrac\u0103 \u00eentr-o pelicul\u0103 sub\u021bire care o p\u0103streaz\u0103 suculent\u0103 la foc iute.\n\n\n\nSosul combin\u0103 sup\u0103 de pui, sosuri de soia deschis \u0219i \u00eenchis la culoare, sos de stridii, piper alb, zah\u0103r \u0219i pu\u021bin amidon, care \u00eel \u00eengroa\u0219\u0103 \u00een c\u00e2teva secunde la contactul cu wokul. O lingur\u0103 de ulei de susan pr\u0103jit este suficient\u0103 pentru a-l parfuma.\n\n\n\nPentru o mas\u0103 complet\u0103 ca la localul chinezesc, adaug\u0103 un orez cantonez\n\n\n\nSfaturi tehnice pentru un lo mein reu\u0219it\n\n\n\nAt\u00e2t carnea de vit\u0103, c\u00e2t \u0219i t\u0103i\u021beii trebuie s\u0103 fie bine usca\u021bi \u00eenainte s\u0103 ajung\u0103 \u00een wok\u00a0: marinada ader\u0103 mai bine la carnea bine tamponat\u0103, iar t\u0103i\u021beii scur\u0219i, usca\u021bi \u0219i apoi un\u0219i cu ulei absorb sosul f\u0103r\u0103 s\u0103 se lipeasc\u0103. Pe o plit\u0103 de acas\u0103, wokul pierde repede din c\u0103ldur\u0103, de aceea g\u0103tirea se face \u00een mai multe etape\u00a0: legumele, apoi vita, apoi ingredientele aromatice \u0219i t\u0103i\u021beii. \n\n\n\nVinul Shaoxing \u0219i sosul se toarn\u0103 pe peretele \u00eencins al wokului, nu peste t\u0103i\u021bei, pentru a se reduce \u0219i carameliza \u00een c\u00e2teva secunde. Acela\u0219i principiu al wokului bine \u00eencins se aplic\u0103 \u0219i la t\u0103i\u021beii pr\u0103ji\u021bi cu vit\u0103 \u0219i la chow fun cu vit\u0103.\n\n\n\n\n\n\tLo mein cu vit\u0103 - t\u0103i\u021bei sota\u021bi ca la restaurantul chinezesc\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tVit\u0103 marinat\u0103225 g carne de vit\u0103 (o bucat\u0103 potrivit\u0103 pentru g\u0103tire rapid\u0103, precum fleica, mu\u0219chiul diafragmei sau vr\u0103bioara)0.25 linguri\u021b\u0103 bicarbonat de sodiu0.25 linguri\u021b\u0103 amidon de porumb0.25 linguri\u021b\u0103 zah\u0103r1 priz\u0103 sare0.25 linguri\u021b\u0103 sos de soia deschis la culoare0.5 linguri\u021b\u0103 vin Shaoxing0.5 linguri\u021b\u0103 ulei cu gust neutruSos1 lingur\u0103 amidon de porumb1.5 linguri\u021be zah\u0103r0.25 linguri\u021b\u0103 piper alb m\u0103cinat0.5 linguri\u021b\u0103 sare cu\u0219er60 ml sup\u0103 de pui, (sau 0.5 linguri\u021b\u0103 de sup\u0103 de pui pudr\u0103 dizolvat\u0103 \u00een 4 linguri de ap\u0103)2 linguri sos de soia deschis la culoare1 linguri\u021b\u0103 sos de soia \u00eenchis la culoare2 linguri sos de stridii1 linguri\u021b\u0103 ulei de susan pr\u0103jitT\u0103i\u021bei450 g t\u0103i\u021bei lo mein proaspe\u021bi (de la raionul de produse refrigerate)Pu\u021bin ulei cu gust neutru (pentru a acoperi t\u0103i\u021beii)G\u0103tire \u00een wok90 g varz\u0103 (tocat\u0103 grosier)30 g ceap\u0103 (t\u0103iat\u0103 fin)30 g morcov (t\u0103iat \u00een felii sub\u021biri)1 lingur\u0103 ulei cu gust neutru (de preferin\u021b\u0103 de arahide, pentru legume)2 linguri ulei cu gust neutru (de preferin\u021b\u0103 de arahide, pentru vit\u0103)1 lingur\u0103 ulei cu gust neutru (de preferin\u021b\u0103 de arahide, pentru ingredientele aromatice)1 lingur\u0103 ghimbir (tocat)1 lingur\u0103 usturoi (tocat)1 lingur\u0103 vin Shaoxing (pentru deglasare)La final2 \u00e0 4 fire de ceap\u0103 verde (t\u0103iate \u00een buc\u0103\u021bi de 2.5 cm)50 g germeni de soia\t\n\t\n\t\tVit\u0103 marinat\u0103Taie fleica \u00een f\u00e2\u0219ii sub\u021biri, perpendicular pe fibre.Cl\u0103te\u0219te f\u00e2\u0219iile sub jet de ap\u0103 rece timp de 1 minut, mas\u00e2ndu-le continuu.Scurge bine carnea \u0219i preseaz-o pentru a elimina apa.Adaug\u0103 bicarbonatul \u0219i maseaz\u0103 carnea cu el timp de 1 minut.Adaug\u0103 amidonul, zah\u0103rul, sarea, sosul de soia deschis la culoare, vinul Shaoxing \u0219i uleiul.Amestec\u0103.Las\u0103 la marinat cel pu\u021bin 15 minute sau p\u00e2n\u0103 a doua zi, la frigider.Sos\u00centr-un bol mic, amestec\u0103 amidonul, zah\u0103rul, piperul alb \u0219i sarea.Adaug\u0103 supa de pui \u0219i amestec\u0103 cu telul p\u00e2n\u0103 c\u00e2nd ingredientele uscate se dizolv\u0103 complet.Adaug\u0103 sosul de soia deschis la culoare, sosul de soia \u00eenchis la culoare, sosul de stridii \u0219i uleiul de susan.Amestec\u0103 bine \u0219i pune deoparte.T\u0103i\u021beiFierbe t\u0103i\u021beii conform instruc\u021biunilor de pe ambalaj.Scurge bine.Usuc\u0103 bine t\u0103i\u021beii \u00eentr-o centrifug\u0103 pentru salat\u0103 sau \u00eentinde-i pe o tav\u0103 pentru a l\u0103sa aburul s\u0103 se evapore.Acoper\u0103 t\u0103i\u021beii cu pu\u021bin ulei, ca s\u0103 nu se lipeasc\u0103 \u00eentre ei.G\u0103tire \u00een wok\u00cencinge wokul la foc mediu spre mare, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 scoat\u0103 pu\u021bin fum.Adaug\u0103 uleiul pentru legume.Adaug\u0103 varza, ceapa \u0219i morcovul.Soteaz\u0103 1 minut, p\u00e2n\u0103 c\u00e2nd legumele se \u00eenmoaie, dar r\u0103m\u00e2n crocante.Pune legumele deoparte.Pune din nou wokul la foc mediu spre mare \u0219i adaug\u0103 uleiul pentru vit\u0103.Adaug\u0103 vita marinat\u0103 \u0219i \u00eentinde-o \u00eentr-un singur strat, pres\u00e2nd-o.Las\u0103 carnea s\u0103 se rumeneasc\u0103 f\u0103r\u0103 s\u0103 amesteci, p\u00e2n\u0103 c\u00e2nd prima parte este bine rumenit\u0103.Pune vita deoparte, al\u0103turi de legume.Pune din nou wokul la foc mediu spre mare \u0219i adaug\u0103 uleiul pentru ingredientele aromatice.Adaug\u0103 ghimbirul \u0219i usturoiul \u0219i c\u0103le\u0219te-le 10 p\u00e2n\u0103 la 15 secunde, p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i elibereaz\u0103 aroma.Adaug\u0103 imediat t\u0103i\u021beii.Amestec\u0103-i cu ingredientele aromatice p\u00e2n\u0103 c\u00e2nd devin flexibili \u0219i sunt bine acoperi\u021bi, reduc\u00e2nd focul dac\u0103 \u00eencep s\u0103 se lipeasc\u0103.Pune legumele \u0219i vita \u00eenapoi \u00een wok.Amestec\u0103 p\u00e2n\u0103 c\u00e2nd toate ingredientele sunt distribuite uniform.\u00cempinge t\u0103i\u021beii \u00eentr-o parte a wokului.Toarn\u0103 vinul Shaoxing direct pe peretele fierbinte al wokului, nu peste t\u0103i\u021bei.Amestec\u0103 t\u0103i\u021beii cu vinul.La final\u00cempinge din nou t\u0103i\u021beii \u00eentr-o parte a wokului.Amestec\u0103 sosul pentru a redistribui amidonul.Toarn\u0103 sosul direct pe peretele wokului, nu peste t\u0103i\u021bei.Las\u0103 sosul s\u0103 clocoteasc\u0103 15 p\u00e2n\u0103 la 20 de secunde, p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103 \u0219i se caramelizeaz\u0103 pe margini.Opre\u0219te focul.Amestec\u0103 u\u0219or t\u0103i\u021beii \u00een sosul \u00eengro\u0219at p\u00e2n\u0103 c\u00e2nd sunt bine acoperi\u021bi, f\u0103r\u0103 s\u0103 \u00eei rupi.Adaug\u0103 ceapa verde \u0219i germenii de soia.Amestec\u0103 bine \u0219i serve\u0219te imediat.\t\n\t\n\t\tSosul de soia deschis la culoare d\u0103 gustul s\u0103rat, iar cel \u00eenchis la culoare le d\u0103 t\u0103i\u021beilor nuan\u021ba de caramel. Dac\u0103 ai un singur tip de sos de soia, folose\u0219te-l pe cel deschis la culoare \u00een locul ambelor: t\u0103i\u021beii vor fi pu\u021bin mai deschi\u0219i la culoare. Vinul Shaoxing poate fi \u00eenlocuit cu vin de Xeres sec sau cu pu\u021bin\u0103 sup\u0103, pu\u021bin o\u021bet de orez \u0219i o priz\u0103 de zah\u0103r.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193330","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=193330"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193330\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193192"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=193330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=193330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=193330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}