{"id":204900,"title":"Vit\u0103 mongolez\u0103 autentic\u0103","modified":"2026-11-06T17:00:18+01:00","plain":"F\u00e2\u0219ii de vit\u0103 pr\u0103jite \u0219i crocante, glazurate \u00eentr-un sos de soia cu zah\u0103r brun, usturoi \u0219i ghimbir, de servit pe orez alb.\n\n\n\nVineri seara, c\u00e2nd ne vine pofta de m\u00e2ncare chinezeasc\u0103 la pachet, de multe ori o comand\u0103m pe aceasta. F\u00e2\u0219iile de vit\u0103 \u00eenc\u0103 sf\u00e2r\u00e2ie, marginile lor rumenite trosnesc \u00eentre din\u021bi, apoi cedeaz\u0103 sub o glazur\u0103 lucioas\u0103 de sos de soia \u0219i zah\u0103r brun, aromat\u0103 cu usturoi \u0219i ghimbir. \n\n\n\nCeapa verde aduce prospe\u021bime, iar sosul se scurge \u00een orezul aburind. Preg\u0103tit\u0103 acas\u0103, o m\u00e2nc\u0103m imediat ce o scoatem din wok, c\u00e2t vita este \u00eenc\u0103 crocant\u0103 sub sos.\n\n\n\nDac\u0103 vrem \u0219i t\u0103i\u021bei, un lo mein cu vit\u0103 completeaz\u0103 masa \u00een stilul m\u00e2nc\u0103rii chineze\u0219ti la pachet\n\n\n\nCe este vita mongolez\u0103 ?\n\n\n\nVita mongolez\u0103 este un preparat clasic al restaurantelor chineze\u0219ti din Statele Unite. F\u00e2\u0219iile sub\u021biri de vit\u0103 se t\u0103v\u0103lesc prin amidon de porumb uscat, se pr\u0103jesc c\u00e2teva minute, apoi se amestec\u0103 \u00eentr-un sos din sos de soia, ap\u0103, zah\u0103r brun, usturoi \u0219i ghimbir. Amidonul care \u00eenvele\u0219te carnea \u00eengroa\u0219\u0103 sosul \u00een c\u00e2teva secunde \u0219i \u00eei d\u0103 luciu. Este \u00eenrudit\u0103 cu vita cu broccoli, vita cu ceap\u0103 \u00een stil chinezesc \u0219i vita sotat\u0103 cu ghimbir \u0219i ceap\u0103 verde, dar are un sos mai dulce \u0219i o carne mai crocant\u0103.\n\n\n\nNumele este \u00een\u0219el\u0103tor : buc\u0103t\u0103ria Mongoliei se bazeaz\u0103 pe carnea animalelor de turm\u0103, fiart\u0103 sau g\u0103tit\u0103 cu pietre \u00eencinse, departe de wok, sos de soia \u0219i zah\u0103r. Cuv\u00e2ntul \u201e mongolez \u201d provine de la un restaurant din Taipei din anii 1950.\n\n\n\nLa fel de crocant\u0103, cu alt sos : vita crocant\u0103 cu susan\n\n\n\nN\u0103scut\u0103 \u00een Taipei, adoptat\u0103 de restaurantele americane\n\n\n\n\u00cen 1951, la Taipei, Wu Zhaonan, un restaurator \u0219i umorist n\u0103scut la Beijing \u0219i refugiat \u00een Taiwan dup\u0103 r\u0103zboiul civil, deschide o tarab\u0103 unde frige carne pe o plit\u0103 mare, rotund\u0103. Se spune c\u0103 ar fi vrut s\u0103 o numeasc\u0103 \u201e gr\u0103tar de Beijing \u201d, \u00eens\u0103 numele capitalei Chinei comuniste era problematic \u00een Taiwan. Alege \u201e gr\u0103tar mongolez \u201d, un nume exotic care nu sup\u0103ra pe nimeni. Clien\u021bii \u00ee\u0219i alegeau carnea, legumele \u0219i sosurile, care erau apoi g\u0103tite la foc iute \u00een fa\u021ba lor.\n\n\n\nOdat\u0103 cu imigra\u021bia chinez\u0103 \u0219i taiwanez\u0103, conceptul ajunge \u00een Statele Unite. \u00cen restaurantele chino-americane, una dintre cele mai cerute combina\u021bii, vita t\u0103iat\u0103 sub\u021bire cu sos de soia, usturoi, ghimbir \u0219i zah\u0103r, devine un preparat de sine st\u0103t\u0103tor. Marile lan\u021buri de restaurante chino-americane l-au popularizat \u00een anii 1990 \u0219i 2000, iar aceasta este versiunea care poart\u0103 ast\u0103zi acest nume cam peste tot. Apar\u021bine buc\u0103t\u0103riei chineze\u0219ti adaptate gusturilor americane.\n\n\n\nCa prim fel, o sup\u0103 chinezeasc\u0103 cu ou, ca la restaurant\n\n\n\nIngredientele principale pentru vita mongolez\u0103\n\n\n\n\n\n\n\nSe folose\u0219te o bucat\u0103 de vit\u0103 potrivit\u0103 pentru g\u0103tire rapid\u0103, t\u0103iat\u0103 sub\u021bire \u0219i perpendicular pe fibre, ca s\u0103 r\u0103m\u00e2n\u0103 fraged\u0103 ; \u00een Statele Unite, este aproape \u00eentotdeauna fleic\u0103. Amidonul de porumb se folose\u0219te uscat : formeaz\u0103 o crust\u0103 fin\u0103 la pr\u0103jire, apoi leag\u0103 sosul. Un ulei cu gust neutru, bine \u00eencins \u0219i \u00een cantitate suficient\u0103 pentru pr\u0103jire, face marginile crocante.\n\n\n\nSosul combin\u0103 sos de soia cu con\u021binut redus de sare, ap\u0103 \u0219i o cantitate generoas\u0103 de zah\u0103r brun, ale c\u0103rui note de melas\u0103 dau aspectul l\u0103cuit. Usturoiul \u0219i ghimbirul proasp\u0103t, c\u0103lite \u00een pu\u021bin ulei, \u00eel parfumeaz\u0103, iar sosul de soia aduce gustul umami \u0219i culoarea. Versiunea din restaurante nu con\u021bine sos hoisin, astfel c\u0103 sosul r\u0103m\u00e2ne simplu.\n\n\n\nCeapa verde, ad\u0103ugat\u0103 la final, r\u0103m\u00e2ne crocant\u0103 \u0219i echilibreaz\u0103 gustul bogat al glazurii. Preparatul se serve\u0219te pe orez alb ; un orez jasmine se potrive\u0219te foarte bine \u0219i absoarbe sosul.\n\n\n\nRepere tehnice pentru o vit\u0103 mongolez\u0103 reu\u0219it\u0103\n\n\n\nTotul depinde de textura crocant\u0103. Carnea se taie sub\u021bire, oblic \u0219i perpendicular pe fibre, folosind aceea\u0219i tehnic\u0103 de t\u0103iere ca pentru celelalte preparate asiatice. Se pr\u0103je\u0219te apoi \u00een ulei bine \u00eencins, cu suprafa\u021ba u\u0219or ondulat\u0103, f\u0103r\u0103 a \u00eenghesui f\u00e2\u0219iile : \u00eenghesuit\u0103, carnea las\u0103 ap\u0103 \u0219i se g\u0103te\u0219te la abur. Un wok sau o tigaie ad\u00e2nc\u0103 \u0219i larg\u0103 \u00eei ofer\u0103 suficient spa\u021biu.\n\n\n\nO alt\u0103 vedet\u0103 a restaurantelor chino-americane : puiul generalului Tao\n\n\n\nSosul r\u0103m\u00e2ne lichid p\u00e2n\u0103 \u00een ultimul moment : amidonul de pe vit\u0103 \u00eel \u00eengroa\u0219\u0103 \u00een c\u00e2teva secunde. Servim a\u0219adar imediat, c\u00e2t vita este \u00eenc\u0103 crocant\u0103. Cu un orez cantonez al\u0103turi, masa are tot farmecul unei comenzi la pachet, dar cu o textur\u0103 mai crocant\u0103.\n\n\n\n\n\n\tVit\u0103 mongolez\u0103 autentic\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSos2 linguri\u021be ulei2 c\u0103\u021bei de usturoi, (toca\u021bi)1 linguri\u021b\u0103 ghimbir (proasp\u0103t, tocat)120 ml sos de soia (cu con\u021binut redus de sare)120 ml ap\u0103165 g zah\u0103r (brun, din trestie)Vit\u0103450 g carne de vit\u0103, (pentru g\u0103tire rapid\u0103 (fleic\u0103, vr\u0103bioar\u0103, antricot, cap de pulp\u0103...))30 g amidon de porumb250 ml ulei (pentru pr\u0103jire \u00een wok, sau 350 ml \u00eentr-o tigaie ad\u00e2nc\u0103, mai mult dac\u0103 este nevoie)Servire2 fire de ceap\u0103 verde, (t\u0103iate fin)Orez alb (fiert, pentru servire)\t\n\t\n\t\tSos\u00centr-o cr\u0103ticioar\u0103, \u00eencinge uleiul la foc mediu-mic.Adaug\u0103 usturoiul \u0219i ghimbirul \u0219i amestec\u0103 cu telul \u00een timp ce sf\u00e2r\u00e2ie.Adaug\u0103 sosul de soia, apa \u0219i zah\u0103rul brun.Adu la fierbere \u0219i las\u0103 s\u0103 fiarb\u0103 aproximativ 5 minute.Ia de pe foc: sosul este \u00eenc\u0103 lichid \u00een aceast\u0103 etap\u0103, se va \u00eengro\u0219a la contactul cu vita acoperit\u0103 cu amidon.Vit\u0103Taie carnea de vit\u0103 \u00een f\u00e2\u0219ii de 6 mm grosime, oblic, la 45 de grade, perpendicular pe fibre.Pune carnea de vit\u0103 \u00eentr-un bol \u0219i acoper-o cu amidon de porumb.Las\u0103 s\u0103 stea aproximativ 10 minute, pentru ca amidonul s\u0103 adere bine la carne.\u00cencinge uleiul pentru pr\u0103jit \u00eentr-un wok sau \u00eentr-o tigaie ad\u00e2nc\u0103 mare, la foc mediu-mare, p\u00e2n\u0103 c\u00e2nd suprafa\u021ba lui \u00eencepe s\u0103 luceasc\u0103.Adaug\u0103 carnea de vit\u0103 \u00een uleiul \u00eencins.Pr\u0103je\u0219te 2 p\u00e2n\u0103 la 3 minute, amestec\u00e2nd, p\u00e2n\u0103 c\u00e2nd marginile sunt rumenite \u0219i crocante.Scoate carnea cu o spumier\u0103 \u0219i pune-o pe h\u00e2rtie absorbant\u0103.Arunc\u0103 uleiul folosit la pr\u0103jit.ServirePune din nou wokul sau tigaia ad\u00e2nc\u0103 goal\u0103 pe foc mediu.Pune carnea \u00eenapoi pentru aproximativ 1 minut, s\u0103lt\u00e2nd-o \u00een tigaie ca s\u0103 se \u00eenc\u0103lzeasc\u0103.Adaug\u0103 sosul \u0219i ceapa verde.Amestec\u0103 pentru a acoperi bine carnea: sosul se \u00eengroa\u0219\u0103 aproape imediat.Ia de pe foc \u0219i serve\u0219te imediat peste orez, c\u00e2t carnea este \u00eenc\u0103 crocant\u0103.\t\n\t\n\t\tPentru un sos mai gros, amestec\u0103 1 linguri\u021b\u0103 de amidon de porumb cu 1 lingur\u0103 de ap\u0103 rece \u0219i adaug\u0103 amestecul \u00een sos \u00eenainte de a-l \u00eenc\u0103lzi.\nUleiul trebuie s\u0103 luceasc\u0103 \u00eenainte de a ad\u0103uga carnea: \u00eentr-un ulei prea rece, carnea se g\u0103te\u0219te la abur \u00een loc s\u0103 se pr\u0103jeasc\u0103. Folose\u0219te o tigaie ad\u00e2nc\u0103 \u0219i larg\u0103 (30 cm), din inox sau o\u021bel carbon, astfel \u00eenc\u00e2t carnea s\u0103 nu fie \u00eenghesuit\u0103 \u0219i s\u0103 r\u0103m\u00e2n\u0103 crocant\u0103. Variant\u0103 mai u\u0219oar\u0103: rumene\u0219te carnea acoperit\u0103 cu amidon la foc mare \u00eentr-o tigaie antiaderent\u0103 mare, cu foarte pu\u021bin ulei, p\u00e2n\u0103 c\u00e2nd marginile sunt rumenite \u0219i crocante. Va fi mai pu\u021bin crocant\u0103.\nServe\u0219te peste orez cu iasomie, orez alb cu bob lung sau orez integral, ori \u00een frunze de salat\u0103 verde. Sosul se poate preg\u0103ti cu 2 p\u00e2n\u0103 la 3 zile \u00eenainte \u0219i se p\u0103streaz\u0103 la frigider. Resturile se p\u0103streaz\u0103 3 zile \u00eentr-un recipient \u00eenchis ermetic; re\u00eenc\u0103lze\u0219te-le \u00een tigaie, la foc mediu, cu pu\u021bin\u0103 ap\u0103.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204900","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=204900"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204900\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/204665"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=204900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=204900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=204900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}