{"id":144386,"title":"Sheng Jian Bao: \u00c7in usul\u00fc dolgulu \u00e7\u00f6rekler","modified":"2026-06-16T14:52:57+02:00","plain":"Sheng Jian Bao nedir?\n\n\n\nBao, \u00c7in mutfa\u011f\u0131n\u0131n vazge\u00e7ilmez lezzetlerinden biri ve hi\u00e7 \u015f\u00fcphesiz en sevdi\u011fim yemekler aras\u0131nda yer al\u0131yor. Yumu\u015fac\u0131k ve pofuduk hamurunun i\u00e7inde zengin, lezzetli ve her \u015feyden \u00f6nce sulu bir i\u00e7 har\u00e7 sakl\u0131.\n\n\n\nPek \u00e7ok \u00e7e\u015fidi aras\u0131nda, \u015eanghay’a \u00f6zg\u00fc bir spesiyalite olan Sheng Jian Bao (\u751f\u714e\u5305) benim i\u00e7in apayr\u0131 bir yere sahip. Geleneksel olarak kahvalt\u0131da yenilen bu \u00f6zel versiyon, pi\u015firme y\u00f6ntemiyle \u00f6ne \u00e7\u0131k\u0131yor: bu k\u00fc\u00e7\u00fck \u00e7\u00f6rekler \u00f6nceden buharda pi\u015firilmeden, do\u011frudan tavada k\u0131zart\u0131larak haz\u0131rlan\u0131yor. \n\n\n\nAyr\u0131ca enfes G\u00fcrc\u00fc mant\u0131lar\u0131 olan khinkali’lere de \u00e7ok benziyorlar\n\n\n\nBu teknik sayesinde hamur kabar\u0131rken alt k\u0131sm\u0131 g\u00fczelce \u00e7\u0131t\u0131rla\u015f\u0131yor, i\u00e7i ise yumu\u015fak ve sulu kal\u0131yor. Alt\u0131n rengi \u00e7\u0131t\u0131r taban, ekme\u011fin pamuksu dokusu ve umami y\u00fckl\u00fc sulu i\u00e7 har\u00e7 bir araya gelince ortaya tam anlam\u0131yla bir lezzet patlamas\u0131 \u00e7\u0131k\u0131yor. \n\n\n\n19. y\u00fczy\u0131l\u0131n ba\u015f\u0131ndan beri \u015eanghay halk\u0131n\u0131n severek t\u00fcketti\u011fi bu kahvalt\u0131l\u0131k lezzet, art\u0131k hepimizin mutfa\u011f\u0131na girebilecek kadar ula\u015f\u0131labilir. G\u00fcn\u00fcn her saatinde haz\u0131rlay\u0131p afiyetle yiyebilirsiniz.\n\n\n\nHer yaz, New York’taki ailemi g\u00f6rmeyi d\u00f6rt g\u00f6zle bekliyorum; b\u00f6ylece en sevdi\u011fim restorana gidip onlar\u0131n yapt\u0131\u011f\u0131 versiyonu yiyebiliyorum. Hatta i\u00e7 harc\u0131 haz\u0131rlarken ilham\u0131 da bu restorandan ald\u0131m; hen\u00fcz kusursuz de\u011fil ama giderek yakla\u015f\u0131yorum! \n\n\n\nBuharda pi\u015fen kuzenleri: baozi\n\n\n\nBlenderim yoksa j\u00f6leyi nas\u0131l yapar\u0131m?\n\n\n\nHi\u00e7 sorun de\u011fil; bu durumda 1:2 oran\u0131n\u0131 kullan\u0131n (yani 400 ml yerine 200 ml su) ve 1 saat 30 dakika pi\u015firin.\n\n\n\nBao yap\u0131m\u0131 i\u00e7in ipu\u00e7lar\u0131\n\n\n\nHamur i\u00e7in verilen \u00f6l\u00e7\u00fclere mutlaka uyun! Yine de kulland\u0131\u011f\u0131n\u0131z unun cinsine g\u00f6re gereken su miktar\u0131 de\u011fi\u015febilir. Do\u011fru k\u0131vam\u0131 bulman\u0131za bu noktada en \u00e7ok deneyim yard\u0131mc\u0131 olur.\n\n\n\nHamur yap\u0131\u015f\u0131yorsa, \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131z y\u00fczeyleri ni\u015fastayla unlay\u0131n; ger\u00e7ekten \u00e7ok iyi sonu\u00e7 veriyor! \n\n\n\n\u015eanghay sokaklar\u0131nda Sheng Jian Bao\n\n\n\nA\u00e7\u0131k\u00e7as\u0131 bu tarif biraz zaman al\u0131yor ama her lokmada verdi\u011fi tatmin hissi buna fazlas\u0131yla de\u011fiyor. Tek kelimeyle nefis. \n\n\n\nBenzer bir i\u00e7 harc\u0131 \u00c7in mant\u0131lar\u0131mda da kullan\u0131yorum\n\n\n\n\n\n\tSheng Jian Bao: \u00c7in usul\u00fc buharda pi\u015firilen \u00e7\u00f6rekler\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEv yap\u0131m\u0131 domuz j\u00f6lesi100 g domuz derisi400 ml su1 k\u00fc\u00e7\u00fck bir par\u00e7a zencefil2 taze so\u011fan2 tutam tuz1 tutam glutamat (iste\u011fe ba\u011fl\u0131)Hamur400 g bu\u011fday unu2 g kuru maya230 ml su1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker\u0130\u00e7 har\u00e7300 g domuz k\u0131ymas\u0131200 g domuz j\u00f6lesi1 yemek ka\u015f\u0131\u011f\u0131 ince do\u011franm\u0131\u015f taze so\u011fan1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00e7ok ince k\u0131y\u0131lm\u0131\u015f zencefil150 ml su1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01312 \u00e7ay ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 Sichuan biberi taneleri\u00dczeri i\u00e7insiyah susamince do\u011franm\u0131\u015f taze so\u011fan\t\n\t\n\t\tDomuz j\u00f6lesini haz\u0131rlay\u0131nGerekirse derideki k\u0131llar\u0131 temizleyin.\u0130nce \u015feritler halinde kesin.J\u00f6le i\u00e7in gerekli t\u00fcm malzemeleri bir tencereye al\u0131n ve k\u0131s\u0131k ate\u015fte yakla\u015f\u0131k 40 dakika pi\u015firin.Pi\u015firme s\u0131ras\u0131nda deri ile su oran\u0131 yakla\u015f\u0131k 1:4 olmal\u0131d\u0131r. Su \u00e7ok h\u0131zl\u0131 buharla\u015f\u0131rsa, pi\u015firme s\u0131ras\u0131nda biraz daha su ekleyebilirsiniz.Pi\u015ftikten sonra so\u011fan\u0131 ve zencefili \u00e7\u0131kar\u0131n. Kar\u0131\u015f\u0131m\u0131 suyuyla birlikte blender'a al\u0131n ve y\u00fcksek devirde \u00e7ekin.Kar\u0131\u015f\u0131m\u0131 yeniden tencereye al\u0131n, 3 ila 5 dakika daha pi\u015firin, ard\u0131ndan cam bir kaba d\u00f6k\u00fcn.J\u00f6leyi buzdolab\u0131na kald\u0131r\u0131n.Hamuru haz\u0131rlay\u0131nBir kasede unu, kuru mayay\u0131 ve \u015fekeri iyice kar\u0131\u015ft\u0131r\u0131n.Suyu yava\u015f yava\u015f ekleyin ve eklerken kar\u0131\u015ft\u0131r\u0131n.P\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar yo\u011furun. \u00dczerini stre\u00e7 filmle kapat\u0131n ve oda s\u0131cakl\u0131\u011f\u0131nda 20 ila 30 dakika dinlendirin.Hamur mayaland\u0131\u011f\u0131nda parma\u011f\u0131n\u0131zla hafif\u00e7e bast\u0131r\u0131n. \u0130zi \u00e7ok yava\u015f toparlan\u0131yorsa buzdolab\u0131na alabilirsiniz.\u0130\u00e7 harc\u0131 haz\u0131rlay\u0131nBir kaseye suyu, zencefili, Sichuan biberi tanelerini ve taze so\u011fan\u0131 al\u0131n. 15 dakika bekletin.B\u00fcy\u00fck bir kaseye, domuz j\u00f6lesi ve suda bekleyen malzemeler hari\u00e7 t\u00fcm malzemeleri al\u0131n. 3 dakika boyunca hep ayn\u0131 y\u00f6nde kar\u0131\u015ft\u0131r\u0131n.Aromatikleri sudan \u00e7\u0131kar\u0131p at\u0131n. Suyu, i\u00e7 harca azar azar ekleyerek kar\u0131\u015ft\u0131r\u0131n.\u0130\u00e7 har\u00e7 koyu ve yap\u0131\u015fkan bir k\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131n.Kat\u0131la\u015fm\u0131\u015f domuz j\u00f6lesini \u00e7\u0131kar\u0131n ve \u00e7ok k\u00fc\u00e7\u00fck par\u00e7alara do\u011fray\u0131n.J\u00f6leyi ete ekleyip iyice kar\u0131\u015ft\u0131r\u0131n; ard\u0131ndan en az 15 dakika buzdolab\u0131nda dinlendirin.Katlama a\u015famas\u0131na ge\u00e7in\u00d6nce hamuru elinizle hafif\u00e7e bast\u0131rarak a\u00e7\u0131n.Hamuru dikd\u00f6rtgen \u015feklinde katlay\u0131n ve merdaneyle a\u00e7\u0131n.Uzun bir rulo haline getirin.Hamuru, her biri yakla\u015f\u0131k 13-15 g olacak \u015fekilde k\u00fc\u00e7\u00fck par\u00e7alara kesin. Kestikten sonra yap\u0131\u015fmamalar\u0131 i\u00e7in \u00fczerlerine un serpin.Tavay\u0131 ince bir kat ya\u011fla ya\u011flay\u0131n.Hamur bezesini avucunuzla bast\u0131r\u0131n. Bir elinizle merdaneyle kenarlar\u0131 a\u00e7arken di\u011fer elinizle hamuru \u00e7evirin.\u0130\u00e7 harc\u0131 buzdolab\u0131ndan \u00e7\u0131kar\u0131n ve hamurun ortas\u0131na k\u00fc\u00e7\u00fck bir ka\u015f\u0131k har\u00e7 koyun.Hamuru i\u00e7 harc\u0131n etraf\u0131nda toplay\u0131n, katlay\u0131n ve a\u011fz\u0131n\u0131 iyice kapat\u0131n.Kapatma yerini iyice s\u0131k\u0131\u015ft\u0131r\u0131n ki i\u00e7 har\u00e7 d\u0131\u015far\u0131 ta\u015fmas\u0131n.Pi\u015firmeKatlanm\u0131\u015f baolar\u0131, kat yeri alta gelecek \u015fekilde s\u0131cak tavaya yerle\u015ftirin. Altlar\u0131 g\u00fczelce k\u0131zarana kadar orta ate\u015fte 1 ila 2 dakika pi\u015firin.Baolar\u0131n yar\u0131s\u0131na kadar gelecek kadar su ekleyin.Kapa\u011f\u0131n\u0131 kapat\u0131n, ate\u015fi k\u0131s\u0131n ve yakla\u015f\u0131k 8 ila 10 dakika pi\u015firin.Su tamamen buharla\u015f\u0131p ya\u011f\u0131n hafif c\u0131z\u0131rt\u0131s\u0131n\u0131 duymaya ba\u015flad\u0131\u011f\u0131n\u0131zda oca\u011f\u0131 kapat\u0131n. \u00dczerine ince do\u011franm\u0131\u015f taze so\u011fan ve siyah susam serpin.Kapa\u011f\u0131n\u0131 yeniden kapat\u0131n ve yemeden \u00f6nce yakla\u015f\u0131k 1 dakika dinlendirin.\t\n\t\n\t\tBlender'\u0131m yoksa j\u00f6leyi nas\u0131l yapar\u0131m?\nHi\u00e7 sorun de\u011fil. Bu durumda 1:2 oran\u0131n\u0131 kullan\u0131n (yani 400 ml yerine 200 ml su) ve yakla\u015f\u0131k 1 saat 30 dakika, gerekirse daha da uzun s\u00fcre pi\u015firin.\nSheng jian bao tavada pi\u015ftikten sonra biraz kabar\u0131r; bu y\u00fczden tavada aralar\u0131nda mutlaka bo\u015fluk b\u0131rak\u0131n.\n\u00c7evirmeden \u00f6nce alt\u0131n\u0131n iyice k\u0131zarmas\u0131n\u0131 bekleyin.\nBu tarifte kullan\u0131lan mayalama y\u00f6ntemi yar\u0131 fermente bir tekniktir. Bu y\u00fczden normal bao gibi di\u011fer buharda pi\u015fen \u00e7\u00f6rekler kadar kabarmazlar. Ama onlar\u0131 lezzetli yapan da tam olarak budur.\nDomuz derisi j\u00f6lesi sheng jian bao'nun i\u00e7inde eridi\u011finde \u00e7ok lezzetli ama olduk\u00e7a s\u0131cak bir et suyuna d\u00f6n\u00fc\u015f\u00fcr; bu y\u00fczden ilk lokmay\u0131 al\u0131rken dikkatli olun.\n\t\n\t\n\t\tChinoisebao, baozi, sheng jian bao","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144386","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=144386"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/5342"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}