{"id":191547,"title":"\u00c7in Usul\u00fc Patl\u0131can (Yu Xiang Qie Zi)","modified":"2026-10-12T08:47:35+02:00","plain":"\u00c7ubuk \u015feklinde do\u011fran\u0131p k\u0131zart\u0131lan, ard\u0131ndan zencefil, sar\u0131msak ve siyah sirkeyle haz\u0131rlanan ac\u0131l\u0131, tatl\u0131 ek\u015fi bir sosa bulanan Sichuan usul\u00fc patl\u0131canlar.\n\n\n\nBaz\u0131 ak\u015famlar can\u0131n\u0131z, lezzeti net, biraz ac\u0131 ve bol pirin\u00e7le yenen bir yemek \u00e7eker. \u00c7in usul\u00fc patl\u0131can woktan h\u00e2l\u00e2 par\u0131l par\u0131l gelir. Mor kabu\u011fu koyu k\u0131rm\u0131z\u0131 bir parlakl\u0131kla cilalanm\u0131\u015f, i\u00e7i ise yemek \u00e7ubuklar\u0131n\u0131n alt\u0131nda da\u011f\u0131lacak kadar yumu\u015fac\u0131kt\u0131r. \n\n\n\n\u00d6nce zencefil ve sar\u0131msak kendini belli eder, ard\u0131ndan siyah sirke ile \u015feker devreye girer, ac\u0131 biber de i\u015fi tamamlar. Beyaz pirinci bitirmek i\u00e7in taba\u011f\u0131n\u0131za bir kez daha koyars\u0131n\u0131z, sonra da sosu i\u00e7in bir kez daha.\n\n\n\nAyn\u0131 k\u00e2se pirin\u00e7 i\u00e7in bir ba\u015fka Sichuan klasi\u011fi: mapo tofu\n\n\n\n\u00c7in Usul\u00fc Patl\u0131can Nedir?\n\n\n\nBu ad\u0131n ard\u0131nda, \u00c7in mutfa\u011f\u0131n\u0131n en bilinen patl\u0131can yemeklerinden biri olan yu xiang qie zi, yani Sichuan\u2019\u0131n \u201cbal\u0131k aromal\u0131\u201d patl\u0131can\u0131 yatar. Uzun patl\u0131candan kesilen \u00e7ubuklar tuzlan\u0131r, s\u0131k\u0131l\u0131r ve k\u0131zart\u0131l\u0131r, ard\u0131ndan salamura ac\u0131 biber ezmesi, siyah sirke ve \u015fekerle haz\u0131rlanan parlak bir sosla wokta \u00e7evrilir. \n\n\n\nBir\u00e7ok restoran buna domuz k\u0131ymas\u0131 da ekler. Bu tarifte k\u0131yma yok, ancak sosunda biraz tavuk suyu bulundu\u011fundan vejetaryen say\u0131lmaz.\n\n\n\nYu xiang \u201cbal\u0131k aromas\u0131\u201d anlam\u0131na gelir, ama yemekte hi\u00e7 bal\u0131k yoktur. Bu ad bir \u00e7e\u015fniyi tan\u0131mlar: salamura ac\u0131 biber, sar\u0131msak, zencefil, taze so\u011fan, \u015feker ve sirke, yani Sichuanl\u0131 a\u015f\u00e7\u0131lar\u0131n bal\u0131\u011fa ay\u0131rd\u0131\u011f\u0131 kar\u0131\u015f\u0131m.\n\n\n\nBal\u0131k \u0130\u00e7in D\u00fc\u015f\u00fcn\u00fclm\u00fc\u015f Bir Sichuan Sosu\n\n\n\nEn s\u0131k anlat\u0131lan hik\u00e2yenin kahraman\u0131, hi\u00e7bir \u015feyi israf etmek istemeyen Sichuanl\u0131 bir kad\u0131n a\u015f\u00e7\u0131d\u0131r. Rivayete g\u00f6re, bir bal\u0131\u011f\u0131 k\u0131s\u0131k ate\u015fte sosuyla pi\u015firmek i\u00e7in haz\u0131rlad\u0131\u011f\u0131 aromatik malzemeleri (zencefil, sar\u0131msak, taze so\u011fan, salamura ac\u0131 biber, sirke ve \u015feker) ba\u015fka bir yeme\u011fi tatland\u0131rmak i\u00e7in kullanm\u0131\u015f. Kar\u0131\u015f\u0131m o kadar be\u011fenilmi\u015f ki ba\u015fl\u0131 ba\u015f\u0131na bir tarza d\u00f6n\u00fc\u015fm\u00fc\u015f, ard\u0131ndan domuz etine ve sebzelere de uygulanm\u0131\u015f.\n\n\n\nSichuan mutfa\u011f\u0131, y\u00fcz yeme\u011fin y\u00fcz ayr\u0131 lezzeti oldu\u011funu s\u00f6ylemeyi sever. Yu xiang bunun g\u00fczel bir \u00f6rne\u011fidir: ayn\u0131 lokmada tuzlu, ek\u015fi, tatl\u0131 ve ac\u0131, arka planda da soyan\u0131n umami tad\u0131.\n\n\n\nTatl\u0131, ek\u015fimsi ve ac\u0131 bir ba\u015fka Sichuan sotesi: kung pao tavuk\n\n\n\nPatl\u0131can, daha koyu bir soya sosunda daha uzun s\u00fcre pi\u015firilerek hong shao qie zi olarak da haz\u0131rlan\u0131r. Hong Kong\u2019da baz\u0131 men\u00fcler ad\u0131 harfiyen yorumlay\u0131p yeme\u011fe tuzlu bal\u0131k ekler. Bu, as\u0131l yemekten uzak bir \u00e7e\u015fittir.\n\n\n\n\u00c7in Usul\u00fc Patl\u0131can\u0131n Ba\u015fl\u0131ca Malzemeleri\n\n\n\n\n\n\n\n\u00c7in ya da Japon patl\u0131can\u0131 da denen uzun patl\u0131canlar\u0131n kabu\u011fu ince, \u00e7ekirde\u011fi azd\u0131r. K\u0131zar\u0131rken yumu\u015fak kal\u0131rlar ve iri, yuvarlak patl\u0131canlardan daha az ya\u011f \u00e7ekerler. Tuz, pi\u015firmeden \u00f6nce sular\u0131n\u0131 salmalar\u0131n\u0131 sa\u011flar: s\u0131k\u0131ld\u0131klar\u0131nda sular\u0131n\u0131n bir k\u0131sm\u0131n\u0131 atm\u0131\u015f olurlar ve k\u0131zartmadan ya\u011fa doymadan, yumu\u015fac\u0131k \u00e7\u0131karlar.\n\n\n\nSosun temelini, Asya marketlerinde bulabilece\u011finiz canl\u0131 ve ek\u015fimsi salamura ac\u0131 biber ezmesi (pao jiao) olu\u015fturur. Bulamazsan\u0131z, ac\u0131 biberli bakla ezmesi doubanjiang daha derin bir tat verir. \n\n\n\nA\u00e7\u0131k soya sosu rengi koyula\u015ft\u0131rmadan tuz katar, siyah sirke malt\u0131ms\u0131 bir ek\u015filik getirir, \u015feker de ac\u0131y\u0131 dengeler. M\u0131s\u0131r ni\u015fastas\u0131 her \u015feyi birbirine ba\u011flar, tavuk suyu da sosa dolgunluk verir.\n\n\n\nYa\u011fda birka\u00e7 saniye \u00e7evrilen zencefil, sar\u0131msak ve taze so\u011fan taban\u0131 olu\u015fturur. Taze so\u011fan\u0131n ye\u015fil k\u0131sm\u0131 ferahl\u0131k i\u00e7in en sonda eklenir, \u00fczerine gezdirilen biraz Sichuan ac\u0131 biber ya\u011f\u0131 da son parlakl\u0131\u011f\u0131 verir.\n\n\n\nYumu\u015fac\u0131k Patl\u0131can \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\nPatl\u0131canlar\u0131 6 cm\u2019lik \u00e7ubuklar h\u00e2linde kesin, tuzlay\u0131n, 15 dakika bekletin, ard\u0131ndan iyice s\u0131k\u0131n: patl\u0131canlar\u0131n \u00e7ekti\u011fi ya\u011f\u0131 s\u0131n\u0131rlayan budur. K\u0131zartma k\u0131sa s\u00fcrer, 180 \u00b0C\u2019de yakla\u015f\u0131k 2 dakika, ve bir kez k\u0131zartmak yeterlidir. Yuvarlak patl\u0131can kullan\u0131yorsan\u0131z sular\u0131n\u0131 salmalar\u0131 i\u00e7in daha uzun bekletin ve k\u0131zartma s\u00fcresine yakla\u015f\u0131k 1 dakika ekleyin.\n\n\n\nJapon mutfa\u011f\u0131nda patl\u0131can misoyla da cilalan\u0131r: misolu patl\u0131can\u0131 deneyin\n\n\n\nSos, patl\u0131canlar woka geri eklenmeden \u00f6nce parlak ve \u015furup k\u0131vam\u0131na gelene kadar koyula\u015fmal\u0131d\u0131r, yoksa taba\u011f\u0131n dibinde kal\u0131r. Bu yemekte Sichuan biberine ve Shaoxing \u015farab\u0131na gerek yoktur. Duman\u0131 \u00fcst\u00fcnde, beyaz pirin\u00e7le servis edin.\n\n\n\n\n\n\t\u00c7in Usul\u00fc Patl\u0131can\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g patl\u0131can (uzun)5 g tuzK\u0131zartma ya\u011f\u013120 ml s\u0131v\u0131 ya\u011f15 g zencefil (k\u0131y\u0131lm\u0131\u015f)20 g sar\u0131msak (k\u0131y\u0131lm\u0131\u015f)30 g taze so\u011fan (ince do\u011franm\u0131\u015f)30 g taze so\u011fan ye\u015fili5 ml ac\u0131 biber ya\u011f\u0131Sos i\u00e7in20 g salamura biber ezmesi ((pao jiao), bulamazsan\u0131z doubanjiang kullan\u0131n)10 ml a\u00e7\u0131k soya sosu15 ml siyah sirke15 g \u015feker5 g m\u0131s\u0131r ni\u015fastas\u013150 ml tavuk suyu\t\n\t\n\t\tPatl\u0131canlar\u0131 6 cm uzunlu\u011funda \u00e7ubuklar halinde do\u011fray\u0131n.Tuzla kar\u0131\u015ft\u0131r\u0131n ve suyunu salmas\u0131 i\u00e7in 15 dakika bekletin.\u00c7ubuklar\u0131 s\u0131karak suyunu \u00e7\u0131kar\u0131n.K\u0131zartma ya\u011f\u0131n\u0131 180 \u00b0C'ye kadar \u0131s\u0131t\u0131n.Patl\u0131can \u00e7ubuklar\u0131n\u0131 yumu\u015fay\u0131p hafif\u00e7e k\u0131zarana kadar yakla\u015f\u0131k 2 dakika k\u0131zart\u0131n.K\u00e2\u011f\u0131t havlunun \u00fczerine al\u0131p ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.Salamura biber ezmesini, soya sosunu, siyah sirkeyi, \u015fekeri, ni\u015fastay\u0131 ve tavuk suyunu kar\u0131\u015ft\u0131r\u0131n.S\u0131v\u0131 ya\u011f\u0131 bir wok tavada \u0131s\u0131t\u0131n.Zencefili, sar\u0131msa\u011f\u0131 ve taze so\u011fan\u0131 ekleyin, kar\u0131\u015f\u0131m g\u00fczelce kokmaya ba\u015flayana kadar 30 saniye kavurun.Sosu d\u00f6k\u00fcn ve parlak, \u015furup k\u0131vam\u0131na gelene kadar pi\u015firin.Patl\u0131can \u00e7ubuklar\u0131n\u0131 geri ekleyin ve sosa iyice bulanmalar\u0131 i\u00e7in 1 dakika boyunca nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Taze so\u011fan ye\u015filini ekleyip kar\u0131\u015ft\u0131r\u0131n.Servis taba\u011f\u0131na al\u0131n ve \u00fczerine ac\u0131 biber ya\u011f\u0131 gezdirin.\t\n\t\n\t\tSalamura biber ezmesi (pao jiao, \u6ce1\u6912) yeme\u011fe karakterini veren malzemedir. Asya marketlerinde bulabilirsiniz. Bulamazsan\u0131z yerine Fransa'da daha kolay bulunan 15 g doubanjiang (ac\u0131l\u0131 bakla ezmesi) kullan\u0131n: yemek yine asl\u0131na sad\u0131k kal\u0131r.\nM\u00fcmk\u00fcnse \u00c7in veya Japon patl\u0131can\u0131 olarak bilinen uzun patl\u0131canlar\u0131 tercih edin. Kabuklar\u0131 ince, \u00e7ekirdekleri azd\u0131r; yumu\u015fak kal\u0131rlar ve daha az ya\u011f \u00e7ekerler. Yuvarlak Avrupa patl\u0131can\u0131 kullan\u0131rsan\u0131z onlar\u0131 da 6 cm'lik \u00e7ubuklar halinde do\u011fray\u0131n, tuzlay\u0131n ve daha fazla su sald\u0131klar\u0131 i\u00e7in biraz daha uzun s\u00fcre bekletin; ard\u0131ndan etleri daha s\u0131k\u0131 oldu\u011fundan k\u0131zartma s\u00fcresini yakla\u015f\u0131k 1 dakika uzat\u0131n.\nPatl\u0131can\u0131 \u00f6nce tuzlay\u0131p sonra s\u0131kmak, k\u0131zart\u0131rken \u00e7ekti\u011fi ya\u011f\u0131 belirgin \u015fekilde azalt\u0131r. Fazla ya\u011fl\u0131 olmadan a\u011f\u0131zda da\u011f\u0131lan bir doku elde etmenizi sa\u011flayan da budur.\nBeyaz pirin\u00e7le birlikte s\u0131cak s\u0131cak servis edin.\n\t\n\t\n\t\tAccompagnementChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191547","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=191547"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191547\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/191392"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=191547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=191547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=191547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}