{"id":3316,"date":"2014-07-21T22:27:26","date_gmt":"2014-07-21T20:27:26","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3316"},"modified":"2014-07-22T08:10:44","modified_gmt":"2014-07-22T06:10:44","slug":"opekana-hovadzina-na-cinsky-sposob","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3316","title":{"rendered":"Opekan\u00e1 hov\u00e4dzina na \u010d\u00ednsky sp\u00f4sob"},"content":{"rendered":"

\"hovadzia<\/a><\/p>\n

Tento vikend sme mali v znameni azijskej kuchyne. Aj ked som alergicka na oznacenie jedla *cina*, fakt neviem ako to pomenovat…. Recept mam zo zbierok receptov v Knizke sefkuchara *wok* a tam sa to volalo * Opekana hovadzina a zelenina so sherry a sojovou omackou*. No neviem kto to bude takto volat, uz vidim Dobreho Manzela ako pride za mnou a povie mi…*zlatko nemohla by si dnes uvarit tu *opekanu hovadzinu a zeleninu so ……..* On len\u00a0 pride a povie * urob to co sa vola *hovadzia cina*….<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 20 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 4 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

350 g hovadzich platkov
\n2 PL repkovy, alebo slnecnicovy olej
\n1 cervena cibula
\n170 g cukina
\n1 normalna mrkva
\n1 cervena paprika
\n200 g cinska kapusta
\n1 pohar (ten cca 300 ml) bambusove vyhonky
\n1 pohar (ten cca 300ml ) fazulove klicky
\n150 g nesolene kesu oriesky (alebo olupane nesolene mandle)<\/p>\n

Na omacku :<\/p>\n

6 PL sladke sherry (ja som mala len suche, takze som do omackypridala 1 PL trstinoveho cukru)
\n6 PL sojova omacka kikkoman
\n2 CL mlety dumbier
\n5 strucikov cesnaku
\n1 PL kuchynsky skrob (maizena, solamyl a pod)
\n250 ml pasirovane paradajky<\/p>\n

\"hovadzia<\/a><\/p>\n

Postup<\/h2>\n

 <\/p>\n

Vsetku zeleninu ocistime a pokrajame. Cibulu na kolieska, mrkvu a papriku na tenke pasiky, cuketu na tenke kolieska.\u00a0 No a kapustu na na rezance.
\nTenke platky masa pokrajame na kratsie pasiky.
\nVo velkom woku, alebo hlbokej panvici s hrubym dnom, rozohrejeme olej az sa bude z neho dymit.
\nPridame do neho maso a opekame zo vsetkych stran 4 minuty.
\nPridame cibulu, vsetko zlahka posolime\u00a0 a dalej opekame 3 minuty.
\nDo woku pridame papriku, mrkvu a cukinu. Opekame dalsich 5 minut.<\/p>\n

\"hovadzia<\/a>
\nOtvorime pohare s vyhonkami a klickami a vsetko nechame poriadne odkvapkat z nalevu.
\nDo woku pridame kapustu, klicky, vyhonky<\/p>\n

\"hovadzia<\/a><\/p>\n

prikryjeme pokrievkou a dusime 5 minut.
\nV pohari zmiesame vsetky suroviny na vyrobu omacky, poriadne premiesame a vlejeme do woku.
\nOmacku nechame varit na slabom ohni 3 minuty, alebo kym nezacne hustnut.
\nVsetko vypneme, dochutime solou a ja som priliala asi dve lyzice tekutej cinskej cili omacky….Mala som to take nevyrazne, tak som tam dala este\u00a0 lyzicu sladkej sojovej omacky.<\/p>\n

\"hovadzia<\/a><\/p>\n

Na suchej panvici opecieme kesu orechy, alebo mandle a posypeme nimi porcie na taniery.<\/p>\n

\"hovadzia<\/a>
\nPodavala som ryzu v ktorej som varila 5 guliciek noveho korenia a 1 hviezdicku badyanu.\u00a0 Do hotovej ryze som zamiesala nasekanu koriandrovu vnat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tento vikend sme mali v znameni azijskej kuchyne. Aj ked som alergicka na oznacenie jedla *cina*, fakt neviem ako to pomenovat…. Recept mam zo zbierok receptov v Knizke sefkuchara *wok* a tam sa to volalo * Opekana hovadzina a zelenina so sherry a sojovou omackou*. No neviem kto to bude takto volat, uz vidim Dobreho […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[30,4],"tags":[],"class_list":["post-3316","post","type-post","status-publish","format-standard","hentry","category-azijska-kuchyna","category-hovadzie-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Ru","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3316"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3316\/revisions"}],"predecessor-version":[{"id":3325,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3316\/revisions\/3325"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}