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{"id":515,"date":"2019-03-30T22:10:35","date_gmt":"2019-03-30T22:10:35","guid":{"rendered":"https:\/\/vickiebo.com\/?p=515"},"modified":"2019-03-30T22:10:41","modified_gmt":"2019-03-30T22:10:41","slug":"aedoad-ja-siitake-seened-mustade-ubadega","status":"publish","type":"post","link":"https:\/\/vickiebo.com\/en\/eelroad\/aedoad-ja-siitake-seened-mustade-ubadega\/","title":{"rendered":"AEDOAD JA \u0160IITAKE SEENED MUSTADE UBADEGA"},"content":{"rendered":"\n

See retsept p\u00e4rineb Gordon Ramsay retsepti raamatust “Maailma k\u00f6\u00f6k” ja esimest korda ma tegin seda p\u00e4ris mitu aastat tagasi, kuid natukene kohandasin seda (originaal versioonis kasutatakse austrikastet, mis pole vegan) ning kui aus olla, see on siiamani minu TOP1 roog. Esiteks, mulle meeldivad rohelised aedoad ja teiseks mulle v\u00e4ga meeldivad seened. Kolmandaks, mustad aod “bring this dish to the next level” ehk siis tahan \u00f6elda, et nad annavad sellele roale erilist mekki juurde ning seovad k\u00f5ik koostisosad ja maitsed kokku v\u00f5i teisi s\u00f5nu annavad selle sama umami maitset. Seega ranget soovitan neid musti ube endale soetada, hiljem saad neid kasutada ka teistes roogades. Minu meelest nad k\u00f5ige paremini sobivad seentega roogadesse, v\u00e4idevalt ka liharoogadesse sobivad ka v\u00e4ga h\u00e4sti, aga mul puudub kompetents antud v\u00e4idet kommenteerida. <\/p>\n\n\n\n

R\u00e4\u00e4gin ka sellest, mida need aod endast kujutavad. Sisuliselt need on fermenteeritud mustad sojaoad. Need on soolatud, k\u00e4\u00e4ritatud ja kuivatatud oad, mis v\u00f5ivad olla maitsestatud ingveri v\u00f5i t\u0161illiga (Eestis on olemas ainult ingveriga variant). Neid ube kasutatakse MAITSEAINENA<\/strong>, mitte nagu tavalisi punaseid, valgeid vms ube ehk siis niisama s\u00f6\u00f6miseks neid ei kasutata. Enne kasutamist neid tuleb kindlasti loputada, et \u00fcliliigset soolat eemaldada ja kuivatada. Meil neid musti ube saab osta Piprapoest. M\u00fc\u00fcgil on olemas ka mustadest ubadest pasta ja kaste. Kui mingi hetk need oad olid Piprapoes otsas, siis proovisin neid asendada m\u00f5lema variandiga, kuid sellised asendused ei andnud kahjuks sama head tulemust. Seega siin retseptis ei soovita mina neid ube asendada, aga kui soovid, siis sa loomulikult ise saad ka katsetada, \u00e4kki sulle meeldib isegi pastaga asendus rohkem. <\/p>\n\n\n\n

N\u00fc\u00fcd tuleb natukene juttu \u0161iitake seentest ka. Varesema postituse<\/a> alla, kus retseptis ma olen kasutanud kuivatatud \u0161iitake seeni, mulle tuli kommentar, et meil on olemas m\u00fc\u00fcgil (Rimi, Prisma, Stockmann, Balti Jaama turg) v\u00e4rsked \u0161iitake seened. Ma olen ka varem neid ostnud, kuid ei olnud tulemusega rahul, sest seened kuivasid kokku ja olid \u00fcsna maitsetud. Olin kogu aeg m\u00f5elnud, et lihtsalt minu ostetud seente kvaliteet ei olnud piisavalt hea, sest vaadates Hiina sotsmeediast retsepte panin t\u00e4hele, et Hiinas kasutatavad \u0161iitake seened on kuidagi t\u00f5esti suuremad ja ei n\u00e4e kokku kuivatuna v\u00e4lja nagu meie poodide omad. Kuid too kommentaar pani mind natukene m\u00f5tlema, \u00e4kki ma teen ikkagi midagi valesti. Hiina sotsmeediast uuesti retsepte vaatamas sattusin \u00fchele videole, kus r\u00e4\u00e4giti, et v\u00e4rskeid \u0161iitake seeni tuleb kindlasti enne kasutamist vette likku panna umbes 15 minutiks… ja SEE T\u00d5ESTI MUUDAB ASJA<\/strong>. Kui need seened likku panna, siis nad paisuvad ja p\u00e4rast valmistamisel muutuvad mahlasemaks ja hakkab tulema ka see \u00f5ige seene maitse. <\/p>\n\n\n\n

Aga n\u00fc\u00fcd retsepti juurde:)<\/p>\n\n\n\n

KOOSTISOSAD<\/strong><\/h3>\n\n\n\n
  • 400 gr rohelisi aedube<\/li>
  • 250 gr \u0161iitakeseeni<\/li>
  • 1 spl fermenteeritud musti ube<\/li>
  • 2 suurt k\u00fc\u00fcslaugu k\u00fc\u00fcnt<\/li>
  • 1 rohelise sibula vars (valge osa)<\/li><\/ul>\n\n\n\n

    Kastme jaoks:<\/em><\/p>\n\n\n\n

    • 2 spl Hiina mustariisi \u00e4\u00e4dikat<\/li>
    • 2 spl Shaoxing toiduvalmistamise veini<\/li>
    • 3 spl heledat sojakastet<\/li>
    • 1 tl agaavisiirupit v\u00f5i muud magustajat (vajadusel magustajat saab v\u00e4lja j\u00e4tta)<\/li>
    • 1 tl maisit\u00e4rklist, segatud 2 spl veega<\/li><\/ul>\n\n\n\n

      VALMISTAMINE<\/strong><\/h3>\n\n\n\n
      1. Pane seened vette likku 15 minutiks ja seej\u00e4rel viiluta need \u00f5hukeseks. <\/li>
      2. Loputa ja kuivata ube. Haki peeneks sibul ja k\u00fc\u00fcslauk. <\/li>
      3. Sega kokku k\u00f5ik kastme koostiosad ja pane k\u00f5rvale. <\/li>
      4. Kuumuta vokkpannil \u00f5li ja pane sisse oad, k\u00fc\u00fcslauk ja sibul. Prae kuni nad muutuvad aromaatseks (umbes 30 sekundit). Lisa aedoad koos natukese veega ja prae 2-3 minutit. <\/li>
      5. Lisa seened ja prae veel paar minutit. <\/li>
      6. Kalla k\u00f6\u00f6giviljad kastmega \u00fcle ja sega. Prae veel paar minutit, kuni kaste pakseneb. Pane taldrikule ja serveeri kohe. <\/li><\/ol>\n\n\n\n

        PS: saab kasutada k\u00fclmutatud ube, kuid selleks neid tuleb eelnevalt sulatada. Kiiremaks sulatamiseks ma tavaliselt teen nii: panen oad suuremasse kaussi ja valan \u00e4sja keenud vett peale ja j\u00e4tan paariks minutiks.<\/p>\n\n\n\n

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

        See retsept p\u00e4rineb Gordon Ramsay retsepti raamatust “Maailma k\u00f6\u00f6k” ja esimest korda ma tegin seda p\u00e4ris mitu aastat tagasi, kuid natukene kohandasin seda (originaal versioonis kasutatakse austrikastet, mis pole vegan) ning kui aus olla, see on siiamani minu TOP1 roog. Esiteks, mulle meeldivad rohelised aedoad […]<\/p>\n","protected":false},"author":2,"featured_media":514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,15],"tags":[125,7,88,41,126,86,91],"_links":{"self":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts\/515"}],"collection":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/comments?post=515"}],"version-history":[{"count":1,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts\/515\/revisions"}],"predecessor-version":[{"id":516,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/posts\/515\/revisions\/516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/media\/514"}],"wp:attachment":[{"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/media?parent=515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/categories?post=515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vickiebo.com\/en\/wp-json\/wp\/v2\/tags?post=515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}