{"id":1780,"date":"2026-11-02T20:18:48","date_gmt":"2026-11-02T19:18:48","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1780"},"modified":"2026-11-02T20:18:48","modified_gmt":"2026-11-02T19:18:48","slug":"cervene-dusene-kure-hong-shao-ji-%e7%b4%85%e7%87%92%e9%9b%9e","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1780","title":{"rendered":"\u010cerven\u011b du\u0161en\u00e9 ku\u0159e \u2013 Hong Shao Ji \u2013 \u7d05\u71d2\u96de"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" data-id=\"1781\" src=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_5994-1024x768.jpeg\" alt=\"\" class=\"wp-image-1781\" srcset=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_5994-1024x768.jpeg 1024w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_5994-500x375.jpeg 500w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_5994-768x576.jpeg 768w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_5994-1536x1152.jpeg 1536w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_5994.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u010cerven\u011b du\u0161en\u00e9 ku\u0159e je tradi\u010dn\u00ed \u010d\u00ednsk\u00fd pokrm p\u0159ipravovan\u00fd metodou <em>hong shao<\/em>, p\u0159i kter\u00e9 se maso nejprve ope\u010de a n\u00e1sledn\u011b dus\u00ed v aromatick\u00e9 om\u00e1\u010dce ze s\u00f3jov\u00e9 om\u00e1\u010dky, r\u00fd\u017eov\u00e9ho v\u00edna, cukru a ko\u0159en\u00ed. V\u00fdsledkem je m\u011bkk\u00e9, \u0161\u0165avnat\u00e9 ku\u0159e s v\u00fdraznou chut\u00ed a tmavou, lesklou om\u00e1\u010dkou.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Po\u010det porc\u00ed:<\/strong> 2\u20133<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>680 g ku\u0159ec\u00edch pali\u010dek nebo ku\u0159ec\u00edch stehen<\/li>\n\n\n\n<li>1 l\u017e\u00edce rostlinn\u00e9ho oleje<\/li>\n\n\n\n<li>1 jarn\u00ed cibulka, nakr\u00e1jen\u00e1 na kousky dlouh\u00e9 asi 2\u20133 cm<\/li>\n\n\n\n<li>10 g \u010derstv\u00e9ho z\u00e1zvoru, nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky<\/li>\n\n\n\n<li>1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n<li>1 l\u017ei\u010dka \u010d\u00ednsk\u00e9 tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n<li>1 l\u017e\u00edce chilli fazolov\u00e9 pasty doubanjiang (\u8c46\u74e3\u9171)<\/li>\n\n\n\n<li>1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho v\u00edna Michiu nebo Shaoxing<\/li>\n\n\n\n<li>1 l\u017e\u00edce hn\u011bd\u00e9ho cukru nebo drcen\u00e9ho kandysov\u00e9ho cukru<\/li>\n\n\n\n<li>300\u2013360 ml vody<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Ku\u0159ec\u00ed pali\u010dky nebo stehna d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkou. Pokud pou\u017e\u00edv\u00e1te v\u011bt\u0161\u00ed kusy masa, m\u016f\u017eete je na n\u011bkolika m\u00edstech lehce na\u0159\u00edznout a\u017e ke kosti, aby se l\u00e9pe propojily s om\u00e1\u010dkou.<\/li>\n\n\n\n<li>Ve woku, hlub\u0161\u00ed p\u00e1nvi nebo \u0161ir\u0161\u00edm hrnci rozeh\u0159ejte rostlinn\u00fd olej na st\u0159edn\u011b vy\u0161\u0161\u00ed teplotu.<\/li>\n\n\n\n<li>P\u0159idejte ku\u0159ec\u00ed maso a ope\u010dte ho ze v\u0161ech stran dozlatova. Maso b\u011bhem op\u00e9k\u00e1n\u00ed n\u011bkolikr\u00e1t oto\u010dte, aby z\u00edskalo rovnom\u011brnou barvu.<\/li>\n\n\n\n<li>Jakmile je ku\u0159e ope\u010den\u00e9, p\u0159idejte na tenk\u00e9 pl\u00e1tky nakr\u00e1jen\u00fd z\u00e1zvor a kr\u00e1tce restujte p\u0159ibli\u017en\u011b 30 sekund, aby se rozvon\u011bl.<\/li>\n\n\n\n<li>P\u0159idejte chilli fazolovou pastu doubanjiang a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed ji kr\u00e1tce orestujte, p\u0159ibli\u017en\u011b 20\u201330 sekund. D\u00e1vejte pozor, aby se nep\u0159ip\u00e1lila.<\/li>\n\n\n\n<li>P\u0159ilijte sv\u011btlou s\u00f3jovou om\u00e1\u010dku, tmavou s\u00f3jovou om\u00e1\u010dku a r\u00fd\u017eov\u00e9 v\u00edno. P\u0159idejte cukr a v\u0161e prom\u00edchejte, aby se maso rovnom\u011brn\u011b obalilo vzniklou om\u00e1\u010dkou.<\/li>\n\n\n\n<li>P\u0159ilijte 300\u2013360 ml vody a prom\u00edchejte. Ku\u0159e by m\u011blo b\u00fdt z v\u011bt\u0161\u00ed \u010d\u00e1sti pono\u0159en\u00e9. Pokud pou\u017e\u00edv\u00e1te \u0161ir\u0161\u00ed n\u00e1dobu, m\u016f\u017eete podle pot\u0159eby p\u0159idat trochu vody.<\/li>\n\n\n\n<li>P\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte teplotu na m\u00edrn\u00fd plamen a p\u0159iklopte pokli\u010dkou.<\/li>\n\n\n\n<li>Ku\u0159e zvolna duste p\u0159ibli\u017en\u011b <strong>30\u201335 minut<\/strong>, dokud nebude maso m\u011bkk\u00e9 a dob\u0159e prope\u010den\u00e9. B\u011bhem du\u0161en\u00ed ho n\u011bkolikr\u00e1t oto\u010dte, aby se rovnom\u011brn\u011b obalovalo om\u00e1\u010dkou. Pokud se tekutina p\u0159\u00edli\u0161 odpa\u0159uje nebo om\u00e1\u010dka za\u010dne p\u0159ed\u010dasn\u011b houstnout, p\u0159ilijte trochu vody.<\/li>\n\n\n\n<li>P\u0159ibli\u017en\u011b 5 minut p\u0159ed koncem du\u0161en\u00ed p\u0159idejte nakr\u00e1jenou jarn\u00ed cibulku a lehce ji vm\u00edchejte do om\u00e1\u010dky.<\/li>\n\n\n\n<li>Jakmile je maso m\u011bkk\u00e9, zkontrolujte konzistenci a chu\u0165 om\u00e1\u010dky. Pokud je p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, odkryjte pokli\u010dku a kr\u00e1tce ji na vy\u0161\u0161\u00ed teplot\u011b zredukujte. Pokud je ji\u017e dostate\u010dn\u011b hust\u00e1, dal\u0161\u00ed redukce nen\u00ed nutn\u00e1.<\/li>\n\n\n\n<li>Hotov\u00e9 ku\u0159e odstavte a nechte n\u011bkolik minut odpo\u010dinout. Pod\u00e1vejte p\u0159elit\u00e9 om\u00e1\u010dkou, nejl\u00e9pe s jasm\u00ednovou r\u00fd\u017e\u00ed.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pozn\u00e1mka<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u016fvod:<\/strong> \u010c\u00ednsk\u00e1 kuchyn\u011b. Hong shao (\u7d05\u71d2) ozna\u010duje zp\u016fsob p\u0159\u00edpravy, p\u0159i kter\u00e9m se maso dus\u00ed v ochucen\u00e9 tekutin\u011b obsahuj\u00edc\u00ed s\u00f3jovou om\u00e1\u010dku a cukr. Typick\u00e1 je tmav\u011b \u010dervenohn\u011bd\u00e1 barva a v\u00fdrazn\u00e1 chu\u0165.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tento recept obsahuje tak\u00e9 doubanjiang, fermentovanou chilli fazolovou pastu, kter\u00e1 dod\u00e1v\u00e1 om\u00e1\u010dce pikantnost a v\u00fdraznou chu\u0165 umami.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>D\u016fle\u017eit\u00e9:<\/strong> S\u00f3jov\u00e9 om\u00e1\u010dky i doubanjiang obsahuj\u00ed zna\u010dn\u00e9 mno\u017estv\u00ed soli. Proto se do pokrmu nep\u0159id\u00e1v\u00e1 dal\u0161\u00ed s\u016fl. Mno\u017estv\u00ed s\u00f3jov\u00fdch om\u00e1\u010dek je oproti p\u016fvodn\u00edmu receptu v\u00fdrazn\u011b sn\u00ed\u017eeno, aby om\u00e1\u010dka nebyla p\u0159esolen\u00e1.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u0159i du\u0161en\u00ed je d\u016fle\u017eit\u00e9 hl\u00eddat mno\u017estv\u00ed tekutiny. Om\u00e1\u010dka postupn\u011b houstne a jej\u00ed chu\u0165 se koncentruje. Pokud je dostate\u010dn\u011b hust\u00e1 ji\u017e ve chv\u00edli, kdy maso zm\u011bkne, nen\u00ed pot\u0159eba ji d\u00e1le redukovat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pod\u00e1v\u00e1n\u00ed:<\/strong> Nejl\u00e9pe chutn\u00e1 s jasm\u00ednovou r\u00fd\u017e\u00ed, kter\u00e1 dob\u0159e dopl\u0148uje v\u00fdraznou chu\u0165 om\u00e1\u010dky.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u010cerven\u011b du\u0161en\u00e9 ku\u0159e je tradi\u010dn\u00ed \u010d\u00ednsk\u00fd pokrm p\u0159ipravovan\u00fd metodou hong shao, p\u0159i kter\u00e9 se maso nejprve ope\u010de a n\u00e1sledn\u011b dus\u00ed v aromatick\u00e9 om\u00e1\u010dce ze s\u00f3jov\u00e9 om\u00e1\u010dky, r\u00fd\u017eov\u00e9ho v\u00edna, cukru a ko\u0159en\u00ed. V\u00fdsledkem je m\u011bkk\u00e9, \u0161\u0165avnat\u00e9 ku\u0159e s v\u00fdraznou chut\u00ed a tmavou, lesklou om\u00e1\u010dkou. Po\u010det porc\u00ed: 2\u20133 Suroviny Postup Pozn\u00e1mka P\u016fvod: \u010c\u00ednsk\u00e1 kuchyn\u011b. Hong shao (\u7d05\u71d2) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1781,"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\/1780","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=1780"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1780\/revisions"}],"predecessor-version":[{"id":1782,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1780\/revisions\/1782"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1781"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}