{"id":192088,"title":"Gua Bao – A\u011f\u0131r Ate\u015fte Pi\u015fmi\u015f Domuz Etli Tayvan Usul\u00fc Buhar Ekme\u011fi","modified":"2026-10-17T12:20:57+02:00","plain":"Yar\u0131m ay \u015feklinde katlanm\u0131\u015f, a\u011f\u0131r ate\u015fte pi\u015fmi\u015f domuz g\u00f6be\u011fi, sotelenmi\u015f hardal yapra\u011f\u0131 tur\u015fusu, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 ve ki\u015fni\u015fle doldurulmu\u015f Tayvan usul\u00fc buhar ekme\u011fi.\n\n\n\nBaz\u0131 lezzetler vard\u0131r, sofray\u0131 kurmaya sabredemedi\u011finiz i\u00e7in kesme tahtas\u0131n\u0131n ba\u015f\u0131nda ayakta yersiniz. Gua bao da onlardan biri. \n\n\n\nH\u00e2l\u00e2 \u0131l\u0131k olan buhar ekme\u011finin aras\u0131ndan, \u00fczeri parlak sosla kapl\u0131, a\u011f\u0131zda eriyen bir dilim domuz eti \u00e7\u0131kar; hardal yapra\u011f\u0131 tur\u015fusu ek\u015fi ve \u00e7\u0131t\u0131r dokusuyla e\u015flik eder, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 ise etin suyuna kar\u0131\u015f\u0131r. \u00dczerine bir dal ki\u015fni\u015f, derken ilk lokma daha bitmeden ikincisini istersiniz.\n\n\n\nA\u011f\u0131r ate\u015fte pi\u015fmi\u015f domuz etiyle haz\u0131rlanan bir ba\u015fka Tayvan klasi\u011fi : pilav \u00fczerinde servis edilen lu rou fan\n\n\n\nGua Bao Nedir ?\n\n\n\nGua bao (\u5208\u5305), oval \u015fekil verilip ikiye katlanan, i\u00e7ini doldurmak i\u00e7in kitap gibi a\u00e7\u0131lan k\u00fc\u00e7\u00fck bir buhar ekme\u011fidir. Tayvan\u2019da klasik i\u00e7 harc\u0131 d\u00f6rt unsurdan olu\u015fur\u00a0: a\u00e7\u0131k renkli soya sosu ve kaya \u015fekeriyle a\u011f\u0131r ate\u015fte pi\u015fmi\u015f bir dilim domuz g\u00f6be\u011fi, sotelenmi\u015f hardal yapra\u011f\u0131 tur\u015fusu (suan cai), \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 ve ki\u015fni\u015f. \n\n\n\nRestoranlarda haz\u0131rlanan \u00e7e\u015fitlerine genellikle Tayvan versiyonunda bulunmayan hoisin sosu, mayonez, salatal\u0131k veya \u00c7in be\u015f baharat kar\u0131\u015f\u0131m\u0131 eklenir. A\u015fa\u011f\u0131daki tarif bu temeli koruyor ve a\u011f\u0131r ate\u015fte pi\u015fen ete biraz miso ve doubanjiang ile lezzet kat\u0131yor.\n\n\n\nAd\u0131, Hokkien dilindeki koah-pau s\u00f6zc\u00fc\u011f\u00fcnden gelir; ekme\u011fin yar\u0131\u011f\u0131 nedeniyle genellikle \u201c kesmek \u201d veya \u201c yarmak \u201d anlam\u0131ndaki koah ile ili\u015fkilendirilir. Katlanm\u0131\u015f \u015feklinden dolay\u0131 lotus yapra\u011f\u0131 ekme\u011fi, \u0130ngilizcede ise \u201c ekmek \u201d s\u00f6zc\u00fc\u011f\u00fcn\u00fc iki kez tekrarlayan \u201c bao bun \u201d ad\u0131yla da an\u0131l\u0131r.\n\n\n\n\u0130\u00e7i dolgulu buhar ekmekleri i\u00e7in baozi deneyin\n\n\n\nY\u0131l Sonu Sofralar\u0131ndan Sokak Lezzetine\n\n\n\nGua bao \u00e7o\u011funlukla \u00c7in\u2019in g\u00fcneydo\u011fu k\u0131y\u0131s\u0131ndaki Fujian mutfaklar\u0131yla ili\u015fkilendirilir; buradan Hokkien g\u00f6\u00e7menleriyle birlikte Tayvan\u2019a geldi\u011fi d\u00fc\u015f\u00fcn\u00fcl\u00fcr. Adada, i\u015fverenlerin \u00e7al\u0131\u015fanlar\u0131na sundu\u011fu y\u0131l sonu yeme\u011fi olan wei ya (\u5c3e\u7259) ile \u00f6zde\u015fle\u015fmi\u015ftir. \u0130\u00e7i doldurulmu\u015f ekme\u011fin, gelecek y\u0131l i\u00e7in bolluk m\u00fcjdeleyen dolu bir para kesesini \u00e7a\u011fr\u0131\u015ft\u0131rd\u0131\u011f\u0131 s\u00f6ylenir.\n\n\n\nTayvan\u2019daki \u201c kaplan domuzu \u0131s\u0131r\u0131yor \u201d (\u864e\u54ac\u8c6c) lakab\u0131, ekme\u011fin domuz eti diliminin \u00fczerine kapanan g\u00f6r\u00fcnt\u00fcs\u00fcnden gelir. G\u00fcn\u00fcm\u00fczde gece pazarlar\u0131nda ve k\u00fc\u00e7\u00fck d\u00fckk\u00e2nlarda y\u0131l boyunca bulunur, ayak\u00fcst\u00fc yenir.\n\n\n\nTayvan gece pazarlar\u0131ndan bir ba\u015fka at\u0131\u015ft\u0131rmal\u0131k : patlam\u0131\u015f m\u0131s\u0131r tavuk\n\n\n\nGua bao daha sonra d\u00fcnyaya yay\u0131ld\u0131; g\u00fcn\u00fcm\u00fczde restoranlarda k\u0131zarm\u0131\u015f tavuk, didiklenmi\u015f domuz eti veya tofu ile dolduruluyor. Bu \u00e7e\u015fitler lezzetli olabilir, ancak domuz etinin ya\u011f\u0131, hardal yapra\u011f\u0131 tur\u015fusunun ek\u015fili\u011fi ve yer f\u0131st\u0131\u011f\u0131n\u0131n tatl\u0131l\u0131\u011f\u0131 aras\u0131ndaki Tayvan\u2019a \u00f6zg\u00fc dengeyi kaybediyorlar.\n\n\n\nGua Bao\u2019nun Temel Malzemeleri\n\n\n\n\n\n\n\nEkme\u011fin hamuru basittir : un, ekmek mayas\u0131, kabartma tozu, \u015feker ve \u0131l\u0131k su; s\u00fct veya ya\u011f i\u00e7ermez. Maya ve kabartma tozu, katland\u0131\u011f\u0131nda da yumu\u015fakl\u0131\u011f\u0131n\u0131 koruyan beyaz ve hafif bir i\u00e7 doku sa\u011flar. Domuz g\u00f6be\u011fi pi\u015firilmeden \u00f6nce dilimlenir, ard\u0131ndan Shaoxing \u015farab\u0131, kaya \u015fekeri, y\u0131ld\u0131z anason, zencefil, sar\u0131msak, ac\u0131 biber ve taze so\u011fanla k\u0131s\u0131k ate\u015fte pi\u015firilir.\n\n\n\nMiso ve Si\u00e7uan\u2019a \u00f6zg\u00fc ac\u0131 biberli bir bakla ezmesi olan doubanjiang, a\u011f\u0131r ate\u015fte pi\u015fen ete fermantasyondan gelen derin bir lezzet ve hafif bir ac\u0131l\u0131k katar. Kaya \u015fekeri eriyerek eti kaplayan parlak bir sos olu\u015fturur, susam ya\u011f\u0131 ise kavruk bir aroma ekler.\n\n\n\nFermente \u00c7in hardal\u0131 yapraklar\u0131ndan yap\u0131lan suan cai, domuz etinde eksik olan\u0131 tamamlar : ek\u015filik ve \u00e7\u0131t\u0131rl\u0131k. Tuzu giderildikten sonra domuz ya\u011f\u0131, sar\u0131msak, ac\u0131 biber ve biraz \u015fekerle sotelenir; etin ya\u011fl\u0131l\u0131\u011f\u0131n\u0131 dengeler. T\u0131pk\u0131 doubanjiang gibi, Asya marketlerinde paketli olarak bulunur. \u00d6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 tatl\u0131l\u0131\u011f\u0131yla, ki\u015fni\u015f ise ferahl\u0131\u011f\u0131yla lokmay\u0131 tamamlar.\n\n\n\n\u0130yi Bir Gua Bao \u0130\u00e7in P\u00fcf Noktalar\u0131\n\n\n\nHamuru iyice p\u00fcr\u00fczs\u00fcz olana kadar yo\u011furun, ard\u0131ndan her ekme\u011fin kat yerine pi\u015firme k\u00e2\u011f\u0131d\u0131 yerle\u015ftirin; b\u00f6ylece iki yar\u0131s\u0131 y\u0131rt\u0131lmadan ayr\u0131l\u0131r. \n\n\n\nBuharda pi\u015firme sepetini hen\u00fcz so\u011fuk olan suyun \u00fczerine yerle\u015ftirin; su \u0131s\u0131n\u0131rken ekmekler de yava\u015f\u00e7a kabar\u0131r. Domuz etini kapa\u011f\u0131 kapal\u0131 olarak yakla\u015f\u0131k 45 dakika k\u0131s\u0131k ate\u015fte pi\u015firin, ard\u0131ndan ocaktan al\u0131p dinlendirin; bu s\u0131rada pi\u015firme suyunun lezzetini iyice i\u00e7ine \u00e7eker. Gua bao\u2019lar\u0131 ekme\u011fi h\u00e2l\u00e2 yumu\u015fakken, \u0131l\u0131k servis edin.\n\n\n\n\n\n\tGua Bao\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur \u0130\u00e7in300 g un1 \u00e7ay ka\u015f\u0131\u011f\u0131 ekmek mayas\u0131 (kuru, instant)1 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker155 ml su (\u0131l\u0131k)A\u011f\u0131r Ate\u015fte Pi\u015fmi\u015f Domuz Eti \u0130\u00e7in1000 g domuz g\u00f6be\u011fi100 ml soya sosu (a\u00e7\u0131k renkli)200 ml Shaoxing \u015farab\u01311250 ml su120 g kaya \u015fekeri2 y\u0131ld\u0131z anason20 g zencefil2 ac\u0131 biber6 di\u015f sar\u0131msak5 taze so\u011fan1 yemek ka\u015f\u0131\u011f\u0131 miso2 yemek ka\u015f\u0131\u011f\u0131 doubanjiang ((ac\u0131l\u0131 bakla ezmesi))1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131Sotelenmi\u015f Hardal Yapra\u011f\u0131 Tur\u015fusu \u0130\u00e7in200 g hardal yapra\u011f\u0131 tur\u015fusu ((suan cai))3 di\u015f sar\u0131msak1 ac\u0131 biber1 taze so\u011fan2 yemek ka\u015f\u0131\u011f\u0131 domuz ya\u011f\u01312 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01311 tutam tuz1 tutam beyaz biber (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)Servis \u0130\u00e7in100 g yer f\u0131st\u0131\u011f\u0131 (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)10 dal ki\u015fni\u015f\t\n\t\n\t\tHamur \u0130\u00e7inUnu, ekmek mayas\u0131n\u0131, kabartma tozunu ve \u015fekeri kar\u0131\u015ft\u0131r\u0131n.Il\u0131k suyu kar\u0131\u015ft\u0131rarak azar azar ekleyin.Hamur kabaca toparlanana kadar yo\u011furun.\u00dczerini \u00f6rt\u00fcp 10 dakika dinlendirin.Hamur iyice p\u00fcr\u00fczs\u00fczle\u015fene kadar tekrar yo\u011furun, hamur yo\u011furma makinesinde yakla\u015f\u0131k 8 dakika yeterlidir.Hamuru 8 par\u00e7aya b\u00f6l\u00fcn.Her par\u00e7ay\u0131 yuvarlayarak beze yap\u0131n.Her bezeyi yass\u0131la\u015ft\u0131rarak oval \u015fekil verin.Her oval hamuru aras\u0131na pi\u015firme k\u00e2\u011f\u0131d\u0131 yerle\u015ftirerek uzunlamas\u0131na ikiye katlay\u0131n.Ekmekler hafif\u00e7e kabarana kadar yakla\u015f\u0131k 30 dakika mayaland\u0131r\u0131n.Ekmekleri so\u011fuk suyun \u00fczerine yerle\u015ftirilmi\u015f buharda pi\u015firme sepetine koyun.Y\u00fcksek ate\u015fte kaynamaya b\u0131rak\u0131n.Ate\u015fi orta-k\u0131s\u0131k seviyeye indirip 10 dakika buharda pi\u015firin.A\u011f\u0131r Ate\u015fte Pi\u015fmi\u015f Domuz Eti \u0130\u00e7inDomuz g\u00f6be\u011fini yakla\u015f\u0131k 2 cm kal\u0131nl\u0131\u011f\u0131nda dilimleyin.Ac\u0131 biberleri ikiye yar\u0131n, sar\u0131msaklar\u0131 ezin, taze so\u011fanlar\u0131 par\u00e7alara kesin.Zencefili, ac\u0131 biberleri, sar\u0131msaklar\u0131 ve taze so\u011fanlar\u0131 kavurun.A\u00e7\u0131k renkli soya sosunu ve doubanjiang\u0131 ekleyin.Misoyu, kaya \u015fekerini ve domuz etini ekleyin.Domuz etinin her iki y\u00fcz\u00fcn\u00fcn de renk almas\u0131n\u0131 sa\u011flay\u0131n.Shaoxing \u015farab\u0131n\u0131, y\u0131ld\u0131z anasonlar\u0131, susam ya\u011f\u0131n\u0131 ve suyu ekleyin.Kapa\u011f\u0131n\u0131 kapat\u0131p orta ate\u015fte yakla\u015f\u0131k 45 dakika hafif\u00e7e kaynatarak pi\u015firin.Oca\u011f\u0131 kapat\u0131p kapa\u011f\u0131 kapal\u0131 olarak 10 ila 15 dakika dinlendirin.Sotelenmi\u015f Hardal Yapra\u011f\u0131 Tur\u015fusu \u0130\u00e7inHardal yapra\u011f\u0131 tur\u015fusunu ince ince do\u011fray\u0131n.Fazla tuzunu almak i\u00e7in suda bekletin, ard\u0131ndan s\u0131karak suyunu \u00e7\u0131kar\u0131n.Sar\u0131msaklar\u0131, ac\u0131 biberi ve taze so\u011fan\u0131 ince ince k\u0131y\u0131n.Domuz ya\u011f\u0131n\u0131 ve susam ya\u011f\u0131n\u0131 \u0131s\u0131t\u0131n.Sar\u0131msaklar\u0131 ve ac\u0131 biberi kavurun.Hardal yapra\u011f\u0131 tur\u015fusunu, tuzu, beyaz biberi, \u015fekeri, Shaoxing \u015farab\u0131n\u0131 ve taze so\u011fan\u0131 ekleyin.T\u00fcm malzemelerin kokusu \u00e7\u0131kana kadar soteleyin.Birle\u015ftirmeBuharda pi\u015fmi\u015f ekmeklerin her birini a\u00e7\u0131n.\u0130\u00e7lerine birer dilim a\u011f\u0131r ate\u015fte pi\u015fmi\u015f domuz eti yerle\u015ftirin.Sotelenmi\u015f hardal yapra\u011f\u0131 tur\u015fusu ekleyin.\u00dczerlerine \u00f6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 serpin.Birka\u00e7 dal ki\u015fni\u015f ekleyin.Il\u0131k servis edin.\t\n\t\n\t\tZamandan kazanmak i\u00e7in Asya marketlerinde dondurulmu\u015f gua bao ekmekleri bulabilirsiniz : buharda 8 ila 10 dakika \u0131s\u0131tman\u0131z yeterli. Yine de ev yap\u0131m\u0131 \u00e7ok daha lezzetlidir.\nSuan cai (\u9178\u83dc, Tayvan usul\u00fc hardal yapra\u011f\u0131 tur\u015fusu) ve doubanjiang Asya marketlerinde bulunur. Suan cai bulamazsan\u0131z, iyice durulan\u0131p sotelenmi\u015f lahana tur\u015fusu benzer bir tat verir, ancak yerini tam olarak tutmaz. Doubanjiang yerine az ac\u0131l\u0131 fermente biber ezmesi kullanabilirsiniz.\nShaoxing \u015farab\u0131 yerine pirin\u00e7 \u015farab\u0131, o da yoksa sek \u015feri kullanabilirsiniz. Kaya \u015fekeri ete parlak, cilal\u0131 bir g\u00f6r\u00fcn\u00fcm verir : esmer \u015feker kullan\u0131ld\u0131\u011f\u0131nda rengi biraz daha a\u00e7\u0131k olur.\n\u00d6\u011f\u00fct\u00fclm\u00fc\u015f yer f\u0131st\u0131\u011f\u0131 sade veya hafif\u00e7e tatland\u0131r\u0131lm\u0131\u015f olarak kullan\u0131l\u0131r. Klasik Tayvan usul\u00fc i\u00e7in biraz \u015fekerle kar\u0131\u015ft\u0131r\u0131p hem eti koymadan \u00f6nce hem de koyduktan sonra ekleyin, domuz etine lezzet katar ve ya\u011f\u0131n\u0131 dengeler.\n\t\n\t\n\t\tPlat principalTa\u00efwanaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/192088","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=192088"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/192088\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/191963"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=192088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=192088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=192088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}