{"id":1735,"date":"2026-10-21T13:48:35","date_gmt":"2026-10-21T12:48:35","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1735"},"modified":"2026-10-21T13:48:35","modified_gmt":"2026-10-21T12:48:35","slug":"veprovy-bucek-a-vejce-v-cinske-master-omacce-lushui-wuhuarou-he-jidan-%e5%8d%a4%e6%b0%b4%e4%ba%94%e8%8a%b1%e8%82%89%e5%92%8c%e9%b8%a1%e8%9b%8b","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1735","title":{"rendered":"Vep\u0159ov\u00fd b\u016f\u010dek a vejce v \u010d\u00ednsk\u00e9 master om\u00e1\u010dce – L\u01d4shu\u01d0 w\u01d4hu\u0101r\u00f2u h\u00e9 j\u012bd\u00e0n \u2013 \u5364\u6c34\u4e94\u82b1\u8089\u548c\u9e21\u86cb"},"content":{"rendered":"\n
\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Vep\u0159ov\u00fd b\u016f\u010dek s vejci v \u010d\u00ednsk\u00e9 Master Sauce je typick\u00e9 j\u00eddlo zalo\u017een\u00e9 na aromatick\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce l\u01d4shu\u01d0 (\u5364\u6c34), ve kter\u00e9 se pomalu va\u0159\u00ed maso, vejce, tofu nebo dr\u016fbe\u017e. Om\u00e1\u010dka se p\u0159ipravuje ze s\u00f3jov\u00e9 om\u00e1\u010dky, cukru, v\u00edna a v\u00fdrazn\u00e9ho ko\u0159en\u00ed, jako je bady\u00e1n, sko\u0159ice, kardamom, z\u00e1zvor a su\u0161en\u00e1 mandarinkov\u00e1 k\u016fra. Jej\u00ed zvl\u00e1\u0161tnost\u00ed je, \u017ee se po va\u0159en\u00ed nemus\u00ed vyhazovat \u2013 tradi\u010dn\u011b se uchov\u00e1v\u00e1 a opakovan\u011b pou\u017e\u00edv\u00e1, tak\u017ee postupn\u011b z\u00edsk\u00e1v\u00e1 st\u00e1le hlub\u0161\u00ed a komplexn\u011bj\u0161\u00ed chu\u0165.<\/p>\n\n\n\n

4\u20135 porc\u00ed<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

Vep\u0159ov\u00fd b\u016f\u010dek a vejce<\/h2>\n\n\n\n
    \n
  • 1\u20131,2 kg vep\u0159ov\u00e9ho b\u016f\u010dku s k\u016f\u017e\u00ed<\/li>\n\n\n\n
  • 4\u20135 vajec, uva\u0159en\u00fdch natvrdo a oloupan\u00fdch<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    A \u2013 Aromatick\u00e9 p\u0159\u00edsady a ko\u0159en\u00ed<\/h2>\n\n\n\n
      \n
    • 2\u20133 jarn\u00ed cibulky, p\u0159ekrojen\u00e9 nap\u016fl<\/li>\n\n\n\n
    • 3 ko\u0159eny koriandru i s \u010d\u00e1st\u00ed stonk\u016f<\/li>\n\n\n\n
    • 5 hv\u011bzdi\u010dek bady\u00e1nu<\/li>\n\n\n\n
    • 2 cel\u00e9 sko\u0159ice<\/li>\n\n\n\n
    • 2 \u010dern\u00e9 nebo hn\u011bd\u00e9 kardamomy<\/li>\n\n\n\n
    • 3 kusy su\u0161en\u00e9 mandarinkov\u00e9 k\u016fry<\/li>\n\n\n\n
    • 10\u201315 kuli\u010dek b\u00edl\u00e9ho pep\u0159e, lehce podrcen\u00fdch<\/li>\n\n\n\n
    • 20 strou\u017ek\u016f \u010desneku, lehce rozm\u00e1\u010dknut\u00fdch<\/li>\n\n\n\n
    • 2 kusy z\u00e1zvoru velikosti palce, rozm\u00e1\u010dknut\u00e9 nebo nakr\u00e1jen\u00e9<\/li>\n\n\n\n
    • trochu oleje na orestov\u00e1n\u00ed<\/li>\n<\/ul>\n\n\n\n

      <\/p>\n\n\n\n

      B \u2013 \u010c\u00ednsk\u00e1 Master Sauce \u2013 L\u01d4shu\u01d0 \u5364\u6c34<\/h2>\n\n\n\n
        \n
      • 500 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/strong><\/li>\n\n\n\n
      • 60 ml tmav\u00e9 asijsk\u00e9 karamelov\u00e9 om\u00e1\u010dky (\u7cd6\u8272 \/ t\u00e1ngs\u00e8), nebo dom\u00e1c\u00ed viz pozn\u00e1mka<\/strong> + p\u0159\u00edpadn\u011b trochu nav\u00edc pro tmav\u0161\u00ed barvu<\/li>\n\n\n\n
      • 2\u20133 l\u017e\u00edce r\u016f\u017eov\u00e9ho \u010d\u00ednsk\u00e9ho v\u00edna Mei Kuei Lu Chiew<\/strong> nebo v\u00edna Shaoxing<\/strong><\/li>\n\n\n\n
      • 1,8\u20132 l vody<\/li>\n\n\n\n
      • 150\u2013200 g kandysov\u00e9ho cukru nebo b\u00edl\u00fd cukr<\/li>\n\n\n\n
      • 3\u20134 l\u017e\u00edce hn\u011bd\u00e9ho cukru<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n\n\n\n

        P\u0159\u00edprava Master Sauce<\/h3>\n\n\n\n
          \n
        1. Ve velk\u00e9m hrnci rozeh\u0159ejte trochu oleje. P\u0159idejte v\u0161echny suroviny ze skupiny A<\/strong> \u2013 jarn\u00ed cibulku, koriandrov\u00e9 ko\u0159eny, bady\u00e1n, sko\u0159ici, kardamom, mandarinkovou k\u016fru, b\u00edl\u00fd pep\u0159, \u010desnek a z\u00e1zvor.<\/li>\n\n\n\n
        2. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte asi 3 minuty<\/strong>, aby se ko\u0159en\u00ed rozvon\u011blo.<\/li>\n\n\n\n
        3. P\u0159ilijte sv\u011btlou s\u00f3jovou om\u00e1\u010dku, karamelovou om\u00e1\u010dku, v\u00edno a vodu. P\u0159ive\u010fte k varu.<\/li>\n\n\n\n
        4. P\u0159idejte kandysov\u00fd a hn\u011bd\u00fd cukr, prom\u00edchejte, zakryjte a na velmi m\u00edrn\u00e9m ohni nechte nejm\u00e9n\u011b 1 hodinu<\/strong> pozvolna probubl\u00e1vat.<\/li>\n\n\n\n
        5. Om\u00e1\u010dku p\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edto a v\u0161echny aromatick\u00e9 p\u0159\u00edsady a ko\u0159en\u00ed odstra\u0148te.<\/li>\n\n\n\n
        6. Ochutnejte a podle pot\u0159eby dola\u010fte:\n
            \n
          • kandysov\u00fdm cukrem pro v\u011bt\u0161\u00ed sladkost,<\/li>\n\n\n\n
          • sv\u011btlou s\u00f3jovou om\u00e1\u010dkou pro slanost a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165,<\/li>\n\n\n\n
          • karamelovou om\u00e1\u010dkou pro tmav\u0161\u00ed barvu,<\/li>\n\n\n\n
          • vodou, pokud je om\u00e1\u010dka p\u0159\u00edli\u0161 siln\u00e1 nebo slan\u00e1.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n

            T\u00edm je z\u00e1kladn\u00ed \u010d\u00ednsk\u00e1 Master Sauce \u2013 L\u01d4shu\u01d0<\/strong> hotov\u00e1.<\/p>\n\n\n\n

            <\/p>\n\n\n\n

            B\u016f\u010dek a vejce<\/h2>\n\n\n\n
              \n
            1. B\u016f\u010dek nakr\u00e1jejte nejprve na p\u0159ibli\u017en\u011b 2 cm siln\u00e9 p\u00e1sy<\/strong>.<\/li>\n\n\n\n
            2. Ve velk\u00e9m hrnci p\u0159ive\u010fte vodu k varu. B\u016f\u010dek vlo\u017ete do vrouc\u00ed vody a 5 minut blan\u0161\u00edrujte<\/strong>. Pot\u00e9 jej sce\u010fte, opl\u00e1chn\u011bte a nechte dob\u0159e okapat.<\/li>\n\n\n\n
            3. B\u016f\u010dek vlo\u017ete do p\u0159ipraven\u00e9 Master Sauce. Maso by m\u011blo b\u00fdt pokud mo\u017eno cel\u00e9 pono\u0159en\u00e9.<\/li>\n\n\n\n
            4. P\u0159ive\u010fte k velmi m\u00edrn\u00e9mu varu, p\u0159iklopte a va\u0159te p\u0159ibli\u017en\u011b 30 minut<\/strong>.<\/li>\n\n\n\n
            5. Odkryjte, opatrn\u011b vlo\u017ete oloupan\u00e1 vejce natvrdo a pokra\u010dujte v m\u00edrn\u00e9m va\u0159en\u00ed dal\u0161\u00edch 15\u201320 minut<\/strong>. B\u011bhem t\u00e9to doby vejce nasaj\u00ed barvu i chu\u0165 om\u00e1\u010dky.<\/li>\n\n\n\n
            6. B\u016f\u010dek vyjm\u011bte ve chv\u00edli, kdy je m\u011bkk\u00fd, ale st\u00e1le dr\u017e\u00ed tvar a m\u00e1 je\u0161t\u011b lehk\u00fd odpor na skus. Vyjm\u011bte tak\u00e9 vejce.<\/li>\n\n\n\n
            7. B\u016f\u010dek nakr\u00e1jejte nap\u0159\u00ed\u010d na pl\u00e1tky siln\u00e9 p\u0159ibli\u017en\u011b 1 cm<\/strong> a rozlo\u017ete na m\u011blk\u00fd serv\u00edrovac\u00ed tal\u00ed\u0159.<\/li>\n\n\n\n
            8. P\u0159elijte trochou hork\u00e9 Master Sauce.<\/li>\n\n\n\n
            9. Vejce rozpulte a rozlo\u017ete mezi maso. Posypte nakr\u00e1jenou jarn\u00ed cibulkou nebo \u010derstv\u00fdm koriandrem.<\/li>\n<\/ol>\n\n\n\n

              <\/p>\n\n\n\n

              Pod\u00e1vejte hork\u00e9 s jasm\u00ednovou r\u00fd\u017e\u00ed nebo nudlemi<\/strong> a ide\u00e1ln\u011b tak\u00e9 s chilli om\u00e1\u010dkou.<\/p>\n\n\n\n

              <\/p>\n\n\n\n

              Uchov\u00e1n\u00ed a opakovan\u00e9 pou\u017e\u00edv\u00e1n\u00ed Master Sauce<\/h2>\n\n\n\n

              Pr\u00e1v\u011b tohle je na t\u00e9to om\u00e1\u010dce zaj\u00edmav\u00e9 \u2013 nem\u00e1 se po jednom va\u0159en\u00ed vyhazovat<\/strong>.<\/p>\n\n\n\n

              Po pou\u017eit\u00ed ji nechte \u00fapln\u011b vychladnout a dejte do lednice. Po ztuhnut\u00ed seberte z povrchu vrstvu tuku. Om\u00e1\u010dku pak m\u016f\u017eete rozd\u011blit do men\u0161\u00edch n\u00e1dob a zmrazit<\/strong> nebo zava\u0159it do sklenic p\u0159i 99 \u00b0C po dobu 40 minut<\/p>\n\n\n\n

              P\u0159i dal\u0161\u00edm pou\u017eit\u00ed ji v\u017edy znovu p\u0159ive\u010fte k varu a podle chuti dopl\u0148te trochu:<\/p>\n\n\n\n

                \n
              • sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky,<\/li>\n\n\n\n
              • cukru,<\/li>\n\n\n\n
              • karamelov\u00e9 om\u00e1\u010dky,<\/li>\n\n\n\n
              • p\u0159\u00edpadn\u011b vody.<\/li>\n<\/ul>\n\n\n\n

                Opakovan\u00fdm pou\u017e\u00edv\u00e1n\u00edm z\u00edsk\u00e1v\u00e1 Master Sauce st\u00e1le komplexn\u011bj\u0161\u00ed chu\u0165. Hod\u00ed se nejen na vep\u0159ov\u00fd b\u016f\u010dek a vejce<\/strong>, ale tak\u00e9 na ku\u0159e \u2013 zvl\u00e1\u0161\u0165 na \u010d\u00ednsk\u00e9 soy sauce chicken<\/strong> \u2013 dal\u0161\u00ed druhy masa nebo tofu.<\/p>\n\n\n\n

                <\/p>\n\n\n\n

                Pozn\u00e1mka ke karamelov\u00e9 om\u00e1\u010dce<\/h3>\n\n\n\n

                Tady bych \u201ethick caramel sauce\u201c nezam\u011b\u0148oval za b\u011b\u017en\u00fd sladk\u00fd karamelov\u00fd topping na dezerty<\/strong>. V tomto receptu slou\u017e\u00ed p\u0159edev\u0161\u00edm k vytvo\u0159en\u00ed hlubok\u00e9 tmavohn\u011bd\u00e9 barvy a lehce karamelov\u00e9 chuti. Pokud ji nem\u00e1\u0161, m\u016f\u017eeme si rovnou ud\u011blat \u010d\u00ednskou karamelovou om\u00e1\u010dku vhodnou p\u0159esn\u011b pro tento recept<\/strong> z cukru a vody.<\/p>\n\n\n\n

                <\/p>\n\n\n\n

                Karamelov\u00e1 om\u00e1\u010dka \u2013 cca 60\u201370 ml<\/strong><\/p>\n\n\n\n

                  \n
                • 50 g cukru<\/li>\n\n\n\n
                • 35\u201340 ml hork\u00e9 vody<\/li>\n<\/ul>\n\n\n\n

                  Cukr dej do mal\u00e9ho rendl\u00edku a zah\u0159\u00edvej bez m\u00edch\u00e1n\u00ed, a\u017e se rozpust\u00ed a dostane tmav\u011b jantarovou a\u017e mahagonovou barvu<\/strong>. Nenech ho ale \u00fapln\u011b z\u010dernat, jinak bude ho\u0159k\u00fd. Potom velmi opatrn\u011b p\u0159ilij horkou vodu \u2013 prudce to zasy\u010d\u00ed \u2013 a kr\u00e1tce pova\u0159, a\u017e se karamel znovu \u00fapln\u011b rozpust\u00ed.<\/p>\n\n\n\n

                  <\/p>\n\n\n\n

                  Mei Kuei Lu Chiew \u2013 m\u00e9igu\u012b l\u00f9 ji\u01d4 \u2013 \u73ab\u7470\u9732\u9152<\/strong> je \u010d\u00ednsk\u00fd r\u016f\u017eov\u00fd aromatizovan\u00fd destil\u00e1t\/lik\u00e9r<\/strong>. B\u00fdv\u00e1 \u010dir\u00fd, pom\u011brn\u011b siln\u00fd, \u010dasto kolem 40\u201355 % alkoholu<\/strong>, a m\u00e1 velmi v\u00fdraznou kv\u011btinovou, r\u016f\u017eovou v\u016fni<\/strong>. V kantonsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 po men\u0161\u00edch d\u00e1vk\u00e1ch do marin\u00e1d, pe\u010den\u00e9ho masa, char siu a pr\u00e1v\u011b i do n\u011bkter\u00fdch master sauce.
                  Lze nahradit destilovanou r\u016f\u017eovou vodou (rose water) a vodkou v pom\u011bru: \u00bd l\u017ei\u010dky (2,5 ml) r\u016f\u017eov\u00e9 vody a 3 l\u017e\u00edce (30 ml) vodky.<\/p>\n\n\n\n

                  <\/p>\n\n\n\n

                  <\/p>\n","protected":false},"excerpt":{"rendered":"

                  Vep\u0159ov\u00fd b\u016f\u010dek s vejci v \u010d\u00ednsk\u00e9 Master Sauce je typick\u00e9 j\u00eddlo zalo\u017een\u00e9 na aromatick\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce l\u01d4shu\u01d0 (\u5364\u6c34), ve kter\u00e9 se pomalu va\u0159\u00ed maso, vejce, tofu nebo dr\u016fbe\u017e. Om\u00e1\u010dka se p\u0159ipravuje ze s\u00f3jov\u00e9 om\u00e1\u010dky, cukru, v\u00edna a v\u00fdrazn\u00e9ho ko\u0159en\u00ed, jako je bady\u00e1n, sko\u0159ice, kardamom, z\u00e1zvor a su\u0161en\u00e1 mandarinkov\u00e1 k\u016fra. Jej\u00ed zvl\u00e1\u0161tnost\u00ed je, \u017ee se po […]<\/p>\n","protected":false},"author":1,"featured_media":1736,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[14,22],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1735"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1735\/revisions"}],"predecessor-version":[{"id":1737,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1735\/revisions\/1737"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1736"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}