Funchoza is made from green beans, as well as starch from corn, mung bean and cassava. Glass noodles are used to make traditional Asian dishes.
Funchoza step by step recipe - the basic principles of cooking
To make the dish delicious, you need to know how to properly prepare the funchose for a particular dish. For main dishes, appetizers or salads, noodles are boiled, fried, or these two processes are combined. Ready funchose is seasoned with sweet and sour or spicy sauce, then combined with chopped fresh or fried vegetables, pieces of meat, eggs, etc.
First dishes or side dishes are prepared from noodles, but salads are especially tasty. They turn out light, with a pleasant refreshing taste. Salads perfectly saturate, despite the fact that dishes made from funchose are low-calorie.
Prepare a fungicose step by step recipe as follows: spread the noodles in a suitable dish, pour boiling water and cover with a lid. After about five minutes, the funchose is ready. Thick noodles are boiled in boiling water for seven minutes. In hanks, bean noodles are tied with thread and filled with boiling water, to which oil and salt are added. After three minutes, she is thrown back into a colander, washed and shaken. The threads are removed, and the skeins are cut to the desired length. You need to cook just enough noodles so that you can eat it at a time. When stored, funchose loses its nutritional properties. Readiness is determined by transparency. Overcooked noodles will turn sour, and undercooked will stick to your teeth. A properly cooked funchose will be resilient, with a slight crunch.
Some recipes require roasting noodles. This method allows you to get a dish with a pleasant crispy taste. In addition, noodles prepared in this way are aromatic and satisfying. Before frying, the fibers are poured with boiling water and left for six minutes. Then it is washed under a stream of cold water and fried in olive or any other vegetable oil for five minutes. During the roasting process, stir continuously so that the noodles do not stick together.
Funchoza goes well with any fried meat. Dietary dishes are prepared with vegetables or seafood. For simplicity, various sauces are added to dishes; spices and spices will make it fragrant.
Recipe 1. Funchosa: a step-by-step appetizer recipe
Ingredients
150 g of funchose;
80 ml of rice vinegar;
five fresh medium-sized cucumbers;
red and black ground pepper;
two carrots;
30 ml of sesame oil;
two pods of bell pepper;
50 ml of soy sauce;
celery stalk;
garlic - four cloves.
Cooking method
Wash the cucumbers thoroughly and wipe with a napkin. Trim on both sides. Try a piece, if the peel is bitter, be sure to cut it with a sharp knife. Put the cucumber on the board, cut along not too thin plates, and crumble with thin strips. Similarly, cut all the cucumbers and transfer to a deep bowl.
Now take care of the bell pepper. It is desirable that the pods are of different colors, this will give brightness to the dish. Use a sharp knife to cut ponytails with seeds, gently scrub the seeds and rinse. Dry on a napkin. Then put on a board, cut in half and chop with a thin straw. Add pepper to the cucumbers. Do not mix vegetables so that they do not let the juice prematurely.
Wash the celery stalk and cut along the strips, then crumble the straws. Transfer to the rest of the vegetables.
Peel the carrots and wash. You can grind it on a coarse grater, or use a Korean grater for salads for this purpose. Cut it into strips is not recommended. Vegetables will not be cooked, which means straws that are too thick will be harsh.
Peel the garlic cloves. You can grind it in two ways: the first - finely chop with a sharp knife, the second - squeeze through a garlic squeezer. The first option is preferable, chopped garlic will not make the dish too spicy and give its flavor. Lay out to the vegetables.
Pour the whole vegetable with sesame oil, vinegar and soy sauce. Season with ground peppers to taste. Shuffle. Give it a try. If it seemed too sour, you can add a little sugar. Refrigerate vegetables for at least an hour.
Take out the pickled vegetables and start cooking funchose. Place a pot of water on the stove. Once the water boils, put the noodles into it and cook for three minutes. Fold in a colander and rinse under a stream of cold water. Leave the glass to all liquid. Transfer noodles to vegetables and mix. This process will take a lot of time, but the result is worth it.
Recipe 2. Funchosa: a step by step recipe with chicken, mushrooms and vegetables
Ingredients
chicken carcass;
5 g sesame;
200 g oyster mushroom;
30 g sesame oil;
two potatoes;
600 ml of purified water;
carrot;
50 ml of rice wine;
bulb;
5 g dried chili peppers;
four stalks of green onions;
5 g of salt;
100 g of funchose;
5 g of grated ginger;
120 ml of soy sauce;
four cloves of garlic;
60 ml oyster sauce.
Cooking method
In a deep cup we combine soy sauce with garlic, grated ginger, salt, chili, oyster sauce and rice wine, passed through the press. Stir well. Rice wine can be replaced with dry white grape.
We wash the chicken carcass, dry it with napkins and cut it into pieces. We spread the meat in a deep pan and pour the cooked sauce. We send the pan to the stove. When the sauce begins to boil, reduce the heat to a minimum, cover with a lid and simmer for about fifteen minutes.
Funchozu spread in a deep bowl, pour boiling water and leave to swell for 20 minutes.
My potatoes, onions and carrots are peeled. We cut vegetables in large enough pieces: potatoes and onions - in slices, carrots - in circles. Put them in a pot with boiling broth.
Oyster mushrooms are well washed from dirt. We cut off the dense part and divide them into small mushrooms. If oyster mushrooms are large, cut them in half. Mushrooms are also sent to the pan with vegetables and chicken. Mix.
Cook all together for another 20 minutes. During this time, the vegetables will become soft. We add sesame seeds to an almost ready dish and pour sesame oil. Put the swollen funchose in the pan. Rinse the green onion, cut into strips and add to the rest of the ingredients. Mix, cover and simmer for three minutes.
Recipe 3. Funchoza: a step by step recipe for Chinese salad
Ingredients
third of the stack. white vinegar;
half a kilogram of beef;
vegetable oil;
two bow heads;
three eggs;
seven stalks of green onions;
350 g of funchose;
five carrots;
two pods of sweet red pepper.
Cooking method
Two heads of onions are peeled. Wash, spread on a cutting board and cut in half. Shred the onion with thin half rings.
Peel the carrots. Wash and cut into thin strips, or three on a grater for Korean salads.
We clean our beef from films and veins. Cut the meat into small pieces.
We put the pan on the fire. Pour in vegetable oil and heat it well. First, fry the onion until golden brown. Put in a plate. Add oil and fry the carrots until golden brown. We shift to a separate dish. Add oil again and fry the beef to a delicious crust. We also lay out on a plate.
Drive an egg into a bowl, shake it with a fork or whisk. Pour the egg mixture into a preheated pan and fry a thin pancake. Remove it on a plate, cool and cut into thin shelves. Do the same with the rest of the eggs. Each should make one pancake.
Rinse the green onion and cut into small feathers. We spread it on a hot pan and fry, continuously mixing, for literally a minute. We shift to a plate.
We free the pepper from the tail and carefully clean the seeds. We put on the board, cut in half and chop into thin strips. Fry for three minutes, stirring regularly.
We take a wide, deep bowl and spread the fried meat, vegetables and egg pancakes, cut into strips, into it.
We put a pot of water on the stove. Salt it. As soon as it begins to boil, spread the funchose and cook, stirring, for about five minutes. We discard the noodles into a colander and rinse under a stream of cold water. Spread in a bowl and randomly cut with scissors.
Put boiled funchose in a bowl with vegetables and meat, mix, pour vinegar into a teaspoon, each time changing hands. Once the salad has completely cooled, serve it to the table.
Funchosa step by step recipe - tips and tricks
Before boiling noodles, carefully read the instructions to determine exactly how long it takes to cook.
Take water from the calculation: per hundred grams of a product a liter of liquid.
To prevent the noodles from sticking during cooking, add a little vegetable oil to the water.
Rinse the boiled noodles in cold water so that it does not subsequently stick together.
