{"id":144687,"title":"Shui Zhu Dana Eti – Si\u00e7uan usul\u00fc ha\u015flanm\u0131\u015f dana eti","modified":"2026-06-16T14:57:51+02:00","plain":"Yo\u011fun aromal\u0131, geleneksel bir Si\u00e7uan usul\u00fc ha\u015flanm\u0131\u015f dana eti tarifi; so\u011fuk k\u0131\u015f ak\u015famlar\u0131 i\u00e7in ideal\n\n\n\nBug\u00fcn\u00fcn tarifi, Si\u00e7uan usul\u00fc ha\u015flanm\u0131\u015f dana eti (Shui Zhu Niu Rou\/\u6c34\u716e\u725b\u8089). \u00c7in'in Si\u00e7uan eyaletinden \u00e7\u0131kan bu klasik, ka\u00e7\u0131r\u0131lmayacak lezzetlerden biri. Damakta adeta ger\u00e7ek bir lezzet patlamas\u0131 yarat\u0131yor! Ger\u00e7ekten \u015fa\u015f\u0131rt\u0131c\u0131. Mapo Tofu tarifimi de denemeyi unutmay\u0131n.\n\n\n\n\n\n\n\nSi\u00e7uan usul\u00fc ha\u015flanm\u0131\u015f dana eti nas\u0131l bir tada sahip?\n\n\n\nPeki bu Si\u00e7uan usul\u00fc ha\u015flanm\u0131\u015f dana etinin tad\u0131 nas\u0131l? \u00c7ince ad\u0131 olan \u00ab\u00a0Shui Zhu Niu Rou – \u6c34\u716e\u725b\u8089\u00a0\u00bb, kelime anlam\u0131yla \u00ab\u00a0suda ha\u015flanm\u0131\u015f dana eti\u00a0\u00bb demektir. \u0130lk bak\u0131\u015fta kula\u011fa biraz yavan gelebilir… \u00f6zellikle de benim gibi k\u0131zartma seven biri i\u00e7in. Ama aldanmay\u0131n! Bu yemek asl\u0131nda son derece aromatiktir.\n\n\n\nSi\u00e7uan tariflerinde her zamanki gibi, kurutulmu\u015f biber miktar\u0131n\u0131 geleneksel tarife g\u00f6re 5’e b\u00f6ld\u00fcm. Daha yo\u011fun bir ac\u0131l\u0131k istiyorsan\u0131z, 2 biber yerine bir avu\u00e7 kullan\u0131n. Kusura bakmay\u0131n, ac\u0131ya \u00e7ok dayan\u0131kl\u0131 de\u011filim.\n\n\n\nSotelenmi\u015f bir yemek isterseniz Si\u00e7uan usul\u00fc dana eti tarifimi deneyin\n\n\n\nEri\u015fteye farkl\u0131 bir alternatif ar\u0131yorsan\u0131z, bu tariften yola \u00e7\u0131karak ultra kremams\u0131 ac\u0131l\u0131 udon da haz\u0131rlad\u0131m.\n\n\n\nShui Zhu dana etinin pi\u015firme ad\u0131mlar\u0131\n\n\n\nBu tarif birka\u00e7 a\u015famadan olu\u015fuyor; hi\u00e7biri \u00f6zellikle zor de\u011fil, ancak yeme\u011fin o yo\u011fun lezzetini olu\u015fturmak i\u00e7in hepsi \u00f6nemli. Bu y\u00fczden birka\u00e7 a\u00e7\u0131klama eklemek istedim.\n\n\n\n1. Dana etini marine edin\n\n\n\nBu ad\u0131mda dana etini \u00e7e\u015fitli tatlar ve aromalarla bulu\u015fturun. Marine, ayn\u0131 zamanda eti yumu\u015fat\u0131r; b\u00f6ylece et daha sulu ve lokum gibi olur.\n\n\n\n\u0130nce \u015feritler halinde dilimleyin. Daha s\u0131k\u0131 olmas\u0131 ve daha kolay kesilmesi i\u00e7in 20 dakika dondurun\n\n\n\n2. Ac\u0131l\u0131 kar\u0131\u015f\u0131m\u0131 haz\u0131rlay\u0131n\n\n\n\nAma\u00e7, yeme\u011fe keskin ve aromatik bir dokunu\u015f katacak bir baharat kar\u0131\u015f\u0131m\u0131 haz\u0131rlamakt\u0131r. Bu ac\u0131l\u0131 kar\u0131\u015f\u0131m, daha sonra dana etinin ve et suyunun lezzetini belirginle\u015ftirmek i\u00e7in kullan\u0131lacakt\u0131r.\n\n\n\n3. Sebzeleri soteleyin\n\n\n\nBu ad\u0131mda sebzeleri, \u00e7\u0131t\u0131rl\u0131klar\u0131n\u0131 koruyacak \u015fekilde \u00f6nceden soteleyin. Yeme\u011fin taban\u0131n\u0131 olu\u015ftururlar ve et suyunun, ard\u0131ndan da dana etinin lezzetini i\u00e7ine \u00e7ekerler.\n\n\n\nWokta soya filizi\n\n\n\n4. Et suyunu haz\u0131rlay\u0131n\n\n\n\nYeme\u011fin \u00f6z\u00fc, lezzet y\u00fckl\u00fc bu et suyunda sakl\u0131d\u0131r. Dana etini pi\u015firir, sebzeleri lezzetlendirir ve tatlarla dokular aras\u0131nda m\u00fckemmel bir denge kurar.\n\n\n\nEt suyu \u00e7ok aromatik; \u00fcstelik haz\u0131rlamas\u0131 da h\u0131zl\u0131!\n\n\n\n5. Dana etini pi\u015firin\n\n\n\nMarine edilmi\u015f dana etini haz\u0131rlad\u0131\u011f\u0131n\u0131z et suyunda pi\u015firin. Bu y\u00f6ntem, etin marine sayesinde olu\u015fan ince kaplama sayesinde yumu\u015fac\u0131k kalmas\u0131n\u0131 ve et suyunun t\u00fcm lezzetini i\u00e7ine \u00e7ekmesini sa\u011flar.\n\n\n\n\n\n\n\n6. Son dokunu\u015flar\u0131 yap\u0131n ve servis edin\n\n\n\nSon ad\u0131mda t\u00fcm unsurlar\u0131 bir araya getirin. \u00dczerine gezdirilen k\u0131zg\u0131n ya\u011f c\u0131z\u0131rdayarak baharat ve sar\u0131msa\u011f\u0131n aromas\u0131n\u0131 a\u00e7\u0131\u011fa \u00e7\u0131kar\u0131r. Ki\u015fni\u015f ise yeme\u011fe ferahl\u0131k ve renk katar.\n\n\n\nSi\u00e7uan usul\u00fc ha\u015flanm\u0131\u015f dana etinin ba\u015fl\u0131ca malzemeleri\n\n\n\n\nDana eti: Yeme\u011fin ana malzemesidir; protein ve lezzet sa\u011flar. H\u0131zl\u0131 pi\u015fen, hafif ya\u011fl\u0131 bir par\u00e7a kullan\u0131n (antrikot, kontrfile, …).\n\n\n\nShaoxing \u015farab\u0131: Marinada aromatik bir dokunu\u015f katar ve lezzeti derinle\u015ftirir.\n\n\n\nKoyu soya sosu: Ete derinlik ve i\u015ftah a\u00e7\u0131c\u0131 koyu bir renk verir.\n\n\n\nM\u0131s\u0131r ni\u015fastas\u0131 : K\u0131vam verici g\u00f6revi g\u00f6r\u00fcr ve etin daha yumu\u015fak kalmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nSusam ya\u011f\u0131 : Marinada kavruk ve aromatik bir nota kazand\u0131r\u0131r.\n\n\n\nYumurta: Marinad\u0131 ba\u011flamaya yard\u0131mc\u0131 olur ve eti daha yumu\u015fak hale getirir.\n\n\n\nPi\u015firme ya\u011f\u0131: Yeme\u011fin farkl\u0131 bile\u015fenlerini sotelemek ve pi\u015firmek i\u00e7in kullan\u0131l\u0131r.\n\n\n\nKurutulmu\u015f biberler: Ac\u0131l\u0131 kar\u0131\u015f\u0131ma keskinlik ve karakter katar.\n\n\n\nSi\u00e7uan biberi taneleri: Kendine \u00f6zg\u00fc, hafif uyu\u015fturan bir aroma verir.\n\n\n\nSoya filizleri: Yeme\u011fe \u00e7\u0131t\u0131rl\u0131k ve hafif bir tatl\u0131l\u0131k katar.\n\n\n\nSi\u00e7uan fasulye ezmesi (Doubanjiang): Bu fermente ezme, soya fasulyesi, biber ve tuzla haz\u0131rlan\u0131r. Yeme\u011fin kalbidir; derinlik ve karma\u015f\u0131kl\u0131k kazand\u0131r\u0131r. Et suyuna g\u00f6vde verir ve Si\u00e7uan mutfa\u011f\u0131na \u00f6zg\u00fc baharatl\u0131, umami karakteri sa\u011flar.\n\n\n\nToz biber: Et suyuna ekstra ac\u0131l\u0131k katar. Kore gochugaru da kullanabilirsiniz.\n\n\n\nTuzsuz et suyu veya su: Et suyunun s\u0131v\u0131 temelini olu\u015fturur. Yaln\u0131zca su kullan\u0131yorsam, dengelemek i\u00e7in biraz glutamat ekliyorum.\n\n\n\nMSG (iste\u011fe ba\u011fl\u0131): Yeme\u011fin genel lezzetini g\u00fc\u00e7lendirmek i\u00e7in kullan\u0131l\u0131r.\n\n\n\nKi\u015fni\u015f: Servis \u00f6ncesi \u00fczerine serpilerek tazelik ve renk katar.\n\n\n\n\n\n\n\tOtantik Shui Zhu Dana Eti - Sichuan usul\u00fc ha\u015flanm\u0131\u015f dana eti\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tDana eti i\u00e7in300 g dana eti1 tutam tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 koyu soya sosu1 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01312 yemek ka\u015f\u0131\u011f\u0131 su1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 yumurtaAc\u0131l\u0131 garnit\u00fcr i\u00e7in1 \u00e7ay ka\u015f\u0131\u011f\u0131 ya\u011f2 \u00e7ekirdekleri \u00e7\u0131kar\u0131lm\u0131\u015f kuru biber1 yemek ka\u015f\u0131\u011f\u0131 Sichuan biberiSebzeler i\u00e7in1 avu\u00e7 soya filiziEt suyu i\u00e7in2 yemek ka\u015f\u0131\u011f\u0131 ya\u011f6 zencefil dilimi3 di\u015f sar\u0131msak (dilimlenmi\u015f)2 yemek ka\u015f\u0131\u011f\u0131 Sichuan ac\u0131 fasulye ezmesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz biber500 ml tuzsuz et suyu ya da su1 \u00e7ay ka\u015f\u0131\u011f\u0131 MSG (iste\u011fe ba\u011fl\u0131)2 sap taze so\u011fan (ince do\u011franm\u0131\u015f, beyaz ve ye\u015fil k\u0131s\u0131mlar\u0131 ayr\u0131lm\u0131\u015f)Son dokunu\u015f i\u00e7in2 yemek ka\u015f\u0131\u011f\u0131 ya\u011f2 di\u015f ince do\u011franm\u0131\u015f sar\u0131msakki\u015fni\u015f (ince do\u011franm\u0131\u015f)\t\n\t\n\t\tDana etini marine edinDana etini ince dilimler halinde kesin.Marinasyon i\u00e7in gereken malzemeleri ekleyin (susam ya\u011f\u0131 hari\u00e7).S\u0131v\u0131 tamamen \u00e7ekilene kadar elinizle iyice kar\u0131\u015ft\u0131r\u0131n.Susam ya\u011f\u0131n\u0131 ekleyip iyice kar\u0131\u015ft\u0131r\u0131n.Ac\u0131l\u0131 garnit\u00fcr\u00fc soteleyinWok'a ya\u011f\u0131, kuru biberleri ve Sichuan biberini ekleyin.Kokusu \u00e7\u0131kana kadar k\u0131s\u0131k ate\u015fte soteleyin.Kar\u0131\u015f\u0131m\u0131 kesme tahtas\u0131na al\u0131n, ince ince k\u0131y\u0131n ve k\u0131y\u0131lm\u0131\u015f sar\u0131msakla birlikte bir kenarda bekletin.Sebzeleri soteleyinSoya filizlerini ayn\u0131 wok'a al\u0131n.Kalan ya\u011fla, orta ate\u015fte hafif\u00e7e yumu\u015fayana kadar soteleyin.Servis kasesine aktar\u0131n ve bir kenara al\u0131n.Et suyunu haz\u0131rlay\u0131nWok'a ya\u011f\u0131 al\u0131n.Zencefili, taze so\u011fan\u0131n beyaz k\u0131s\u0131mlar\u0131n\u0131 ve sar\u0131msa\u011f\u0131 ekleyip 2 dakika soteleyin.Sichuan ac\u0131 fasulye ezmesini ve toz biberi ekleyip 2 dakika soteleyin.Kokusu \u00e7\u0131kana kadar k\u0131s\u0131k ate\u015fte soteleyin (2-3 dakika).Et suyunu ya da suyu ekleyin ve y\u00fcksek ate\u015fte 2 dakika kaynat\u0131n.Dana etini pi\u015firinAte\u015fi orta seviyeye d\u00fc\u015f\u00fcr\u00fcn.Marine edilmi\u015f dana etini tek tek ekleyin.Neredeyse tamamen pi\u015fene kadar hafif\u00e7e kaynat\u0131n.Dana etini ve suyunu sebzelerin \u00fczerine d\u00f6k\u00fcn.Ya\u011f\u0131 k\u0131zd\u0131r\u0131p s\u00fcsleyinK\u0131y\u0131lm\u0131\u015f sar\u0131msa\u011f\u0131 ve k\u0131y\u0131lm\u0131\u015f ac\u0131l\u0131 garnit\u00fcr\u00fc dana etinin \u00fczerine yay\u0131n.Ya\u011f\u0131 wok'ta duman\u0131 \u00e7\u0131kana kadar \u0131s\u0131t\u0131n.Ya\u011f\u0131 sar\u0131msak ve baharatlar\u0131n \u00fczerine d\u00f6k\u00fcn.Ki\u015fni\u015f ve taze so\u011fan\u0131n ye\u015fil k\u0131s\u0131mlar\u0131yla s\u00fcsleyip beyaz pirin\u00e7 pilav\u0131yla hemen servis edin.\t\n\t\n\t\tEt olarak antrikot veya kontrfile gibi \u00e7abuk pi\u015fen bir par\u00e7a tercih edin.\n\t\n\t\n\t\tSoupes et bouillonsChinoiseboeuf bouilli, Boeuf du sichuan, cuisine du sichuan\t\n\n\n\n\n\nBu yaz\u0131da Red House Spice'\u0131n tarifini temel ald\u0131m; \u00f6zellikle biber miktar\u0131n\u0131, glutamat\u0131, sebzeleri ve baz\u0131 ad\u0131mlardaki pi\u015firme s\u00fcresi ile s\u0131cakl\u0131\u011f\u0131n\u0131 uyarlad\u0131m.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144687","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=144687"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144687\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/9943"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}