{"id":144196,"title":"Hunan Dana Eti","modified":"2026-06-16T14:48:16+02:00","plain":"Hunan dana eti, \u00c7inlilerin s\u0131k\u00e7a kulland\u0131\u011f\u0131 ama bizim buralarda neredeyse hi\u00e7 bilinmeyen bir terim. Hatta Google a\u00e7\u0131s\u0131ndan bunun \u00e7ok da i\u015fe yaramayaca\u011f\u0131ndan korkuyorum; \u00e7\u00fcnk\u00fc K\u0130MSE taray\u0131c\u0131s\u0131na \u201cHunan Dana Eti\u201d ya da \u201cKimyonlu Dana Eti\u201d yazm\u0131yor, hahaha. Onlar\u0131n kayb\u0131; bu yemek inan\u0131lmaz lezzetli ve ne ka\u00e7\u0131rd\u0131klar\u0131n\u0131 bilmiyorlar.\n\n\n\n\u0130\u015fte ka\u00e7\u0131rd\u0131klar\u0131 \u015fey tam da bu\n\n\n\nKimyonlu dana eti nereden geliyor?\n\n\n\nHunan, \u00e7ok fazla bilinmeyen bir \u00c7in eyaletidir. Bu eyalet \u00f6zellikle (\u00c7in’de) son derece aromatik malzemeler ve yo\u011fun tatlarla \u00f6ne \u00e7\u0131kan mutfa\u011f\u0131yla tan\u0131n\u0131r; efsaneye g\u00f6re bu mutfak, Orta Do\u011fu’daki kebaplardan ve di\u011fer marine etlerden ilham alm\u0131\u015ft\u0131r.\n\n\n\nYeme\u011fin karakterini m\u00fckemmel yans\u0131tan, hafif hafif fokurdayan nefis baharat kar\u0131\u015f\u0131m\u0131\n\n\n\nKimyonlu dana eti, kimyon ve zencefile e\u015flik eden bol ac\u0131 biber sayesinde olduk\u00e7a yo\u011fun ve baharatl\u0131 bir tada sahiptir.\n\n\n\nKullan\u0131lan pi\u015firme tekni\u011fi\n\n\n\nBu tarifte \u201caz ya\u011fda k\u0131zartma\u201d tekni\u011fi kullan\u0131l\u0131r; bu, bir\u00e7ok geleneksel \u00c7in yeme\u011finde kar\u015f\u0131m\u0131za \u00e7\u0131kan ve pek \u00e7ok e\u015fsiz lezzetin arkas\u0131ndaki s\u0131rlardan biri olan bir y\u00f6ntemdir. Ama g\u00f6z\u00fcn\u00fcz korkmas\u0131n! G\u00f6r\u00fcnd\u00fc\u011f\u00fcnden \u00e7ok daha kolayd\u0131r.\n\n\n\nBenim kimyonlu kuzu \u015fi\u015f tarifimi de deneyin\n\n\n\n Kimyonlu dana etinin yap\u0131m\u0131 kabaca iki a\u015famadan olu\u015fur: \u00d6nce et, dokuya \u00e7ok \u015fey katan hafif bir d\u0131\u015f katman olu\u015fturmas\u0131 i\u00e7in k\u0131sa s\u00fcre k\u0131zart\u0131l\u0131r; ard\u0131ndan t\u00fcm sebzelerle birlikte tekrar sotelenerek tatlar\u0131n iyice oturmas\u0131 sa\u011flan\u0131r.\n\n\n\n\u201cK\u0131sa k\u0131zartma\u201d i\u00e7in biraz ya\u011f yeterlidir\n\n\n\nBu tarz yemekleri seviyorsan\u0131z, taze so\u011fanl\u0131 dana eti tarifimi ve so\u011fanl\u0131 dana eti tarifimi de \u00e7ok sevece\u011finizi d\u00fc\u015f\u00fcn\u00fcyorum. \n\n\n\n\u0130kisinde de baharat daha az, lezzet ise bolca var! Farkl\u0131 soya sosu t\u00fcrleri g\u00f6z\u00fcn\u00fcz\u00fc korkutuyorsa, farkl\u0131 soya sosu \u00e7e\u015fitlerini anlatt\u0131\u011f\u0131m kapsaml\u0131 yaz\u0131ma mutlaka g\u00f6z at\u0131n. \n\n\n\nKimyonlu dana etinin malzemeleri\n\n\n\nA\u00e7\u0131k ve koyu soya sosu: bu konudaki yaz\u0131m\n\n\n\nShaoxing \u015farab\u0131: daha fazlas\u0131n\u0131 \u00f6\u011frenmek i\u00e7in buraya t\u0131klay\u0131n\n\n\n\nBu \u00fc\u00e7 malzeme yeme\u011fin lezzetine b\u00fcy\u00fck katk\u0131 sa\u011flar; bu y\u00fczden m\u00fcmk\u00fcnse yerlerine ba\u015fka bir \u015fey kullanmaman\u0131z\u0131 \u00f6neririm. Yine de Shaoxing \u015farab\u0131 hakk\u0131ndaki yaz\u0131mda birka\u00e7 alternatiften s\u00f6z ediyorum; koyu soya sosunu ise Japon \u201ctamari\u201d sosuyla de\u011fi\u015ftirebilirsiniz.\n\n\n\nYemek neredeyse haz\u0131r! Geriye sadece taba\u011fa almak ve afiyetle yemek kal\u0131yor\n\n\n\nKimyonlu dana etinin yan\u0131nda ne gider?\n\n\n\nBen \u015fahsen pirinci her haliyle \u00f6neriyorum. Kimyonlu dana etinin ortaya \u00e7\u0131kard\u0131\u011f\u0131 o nefis sosu tamamlamak i\u00e7in en iyi e\u015flik\u00e7i bence pirin\u00e7tir.\n\n\n\nK\u0131zarm\u0131\u015f pilav tarifim: tam bir lezzet bombas\u0131\n\n\n\n Daha sade bir \u015fey isterseniz, iki farkl\u0131 Kanton pilav\u0131 tarifim var: \n\n\n\nGeleneksel Kanton pilav\u0131\n\n\n\nPratik Kanton pilav\u0131\n\n\n\nBu \u00fc\u00e7\u00fc de harika se\u00e7enekler; ama isterseniz yan\u0131nda sade pirin\u00e7 de servis edebilirsiniz. \u00d6zellikle bir pirin\u00e7 pi\u015firiciniz varsa neredeyse hi\u00e7 u\u011fra\u015ft\u0131rmaz ve sizi uzun s\u00fcre tok tutar.\n\n\n\nPi\u015firmeden \u00f6nce iyice y\u0131kanm\u0131\u015f su\u015fi pirinci kullanman\u0131z\u0131 \u00f6neririm (tanelerin g\u00fczelce ayr\u0131lmas\u0131 i\u00e7in).\n\n\n\n\n\n\tHunan Usul\u00fc Dana Eti\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g \u00e7ok ince dilimlenmi\u015f dana kontrfile (yakla\u015f\u0131k 4x3 cm boyutlar\u0131nda)1 yemek ka\u015f\u0131\u011f\u0131  ince do\u011franm\u0131\u015f zencefil5 di\u015f  ince k\u0131y\u0131lm\u0131\u015f sar\u0131msak4 ince dilimlenmi\u015f taze k\u0131rm\u0131z\u0131 biber4 \u00e7ay ka\u015f\u0131\u011f\u0131  pul biber4 \u00e7ay ka\u015f\u0131\u011f\u0131  toz kimyon1 tutam  tuz4 taze so\u011fan, yaln\u0131zca ye\u015fil k\u0131s\u0131mlar\u0131, \u00e7ok ince do\u011franm\u0131\u015fMarine2 yemek ka\u015f\u0131\u011f\u0131  Shaoxing pirin\u00e7 \u015farab\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131  tuz2 \u00e7ay ka\u015f\u0131\u011f\u0131  a\u00e7\u0131k soya sosu2 \u00e7ay ka\u015f\u0131\u011f\u0131  koyu soya sosu2 yemek ka\u015f\u0131\u011f\u0131  m\u0131s\u0131r ni\u015fastas\u01312 yemek ka\u015f\u0131\u011f\u0131  su\t\n\t\n\t\t Dana etini 10-15 dakika marine edin Wokta yakla\u015f\u0131k 2 cm y\u00fcksekli\u011finde ya\u011f\u0131 140 dereceye kadar \u0131s\u0131t\u0131n Dana etini 2 seferde ekleyin ve en fazla 3-4 dakika kar\u0131\u015ft\u0131rarak pi\u015firin Dana etini kenara al\u0131n ve woktaki ya\u011f\u0131n d\u00f6rtte \u00fc\u00e7\u00fcn\u00fc d\u00f6k\u00fcn Sar\u0131msa\u011f\u0131, zencefili, taze k\u0131rm\u0131z\u0131 biberi, kimyonu ve pul biberi ekleyin; 2 dakika soteleyin Dana etini tekrar wok'a al\u0131n ve 2 dakika soteleyin. Taze so\u011fanlar\u0131 ekleyin, 1 dakika kar\u0131\u015ft\u0131r\u0131n; yeme\u011finiz haz\u0131r  \u0130ste\u011fe ba\u011fl\u0131 olarak biraz susam ya\u011f\u0131 ekleyin","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144196"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144196\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/1201"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}