Funchoza - transparent noodles, which are made from starch mung beans. In Asian countries, it is one of the most common foods. Recently, he is gaining popularity among our compatriots. More and more people prefer funchoze due to its beneficial properties and taste. On the one hand, the taste of funchoza is neutral, so that it is combined with meat and fish products, as well as with vegetables and mushrooms. On the other hand, properly prepared funchoza is obtained elastic and slightly crunchy, thereby giving the dishes a unique organoleptic qualities.
Cooking Features
From funchozy prepare salads and main dishes. Cold or hot serve these dishes depends on the recipe. But in almost any case, the funchoza must be cooked before adding to the dish: boil it, sometimes fry it. Moreover, the technology of cooking funchozy has its own specifics.
- Funchoza is available in the form of skeins or in the form of thin long sticks resembling spaghetti. Part of the thickness of the noodles and its shape depend in part on the features of its preparation. Thick noodles are boiled in boiling water for 3-5 minutes, depending on the size, just like pasta: boil water, dip noodles in it and keep it on fire, stirring the time indicated on the package. You do not need to boil thin noodles - it is enough to pour boiling water on it and hold it for a while, usually about 5 minutes, in hot water. After (regardless of whether the noodles were boiled or softened in boiling water), it should be drained and rinsed.
- If you purchased funchoz in hanks, each of them must be tied with a thread before cooking so that the hanks retain their shape. After the thread is removed, the funchoz is cut into pieces of optimal length with a knife.
- It is very important that the funchose does not stick together during cooking. Helps in this vegetable oil, which is added to water in the amount of a tablespoon per liter of water. You need to choose a bulk cooking pot: if the funchose is boiled with a small amount of water, it can stick together.
- In some recipes, not boiled, but fried funchoz is used. In this case, before boiling it is not boiled, but only poured with hot water for several minutes, and only then it is fried in a large amount of vegetable oil for about 5 minutes.
- When boiling funchoza, salt is often added to the water, but if soy sauce is included in the recipe, you do not need to salt the noodles, as in this case there is a danger of over-salting the dish.
The technology of cooking funchoses may depend on the specific recipe, on which one should first of all be oriented during the cooking process.
Funchoza salad with carrots
Composition:
- funchow in hanks - 80 g;
- carrots - 0, 3 kg;
- onions - 100 g;
- red ground pepper - 20 g;
- salt - 10 g;
- sugar - 5 g;
- garlic - 2 cloves;
- vegetable oil - 100 ml;
- water - 2 l.
Method of preparation:
- Boil 2 liters of water, add 2 tablespoons of oil, an incomplete teaspoon of salt to it. Tie two small skeins of funchoza with threads and dip into boiling water. Cook for 3-5 minutes on low heat.
- Remove funchoze, allow to drain. Cut each skein into 4 pieces.
- Crush the garlic, mix it with hot pepper. Dilute with water to the state of thick milk, add the remaining salt, sugar, 3 tablespoons of vegetable oil. Stir until smooth.
- Peel the onion and cut it into thin quarters of rings.
- Peel the carrots and cut them into thin straws or grate them on a special grater for Korean salads.
- Mix vegetables with funchozy, season with prepared spicy sauce.
- Put in the fridge for 2-3 hours so that the vegetables and funchoz are well soaked in the sauce.
Note that the appetizer prepared according to this recipe is extremely spicy.
Funchoza salad with shrimps
Composition:
- funchoz - 100 g;
- peeled shrimps - 0, 3 kg;
- Bulgarian pepper - 0, 25 kg;
- onions - 0, 2 kg;
- fresh coriander - 30 g;
- curry powder - 10 g;
- soy sauce - 5 ml;
- lemon juice - 40 ml;
- sesame oil - 40 ml;
- garlic - 2 cloves.
Method of preparation:
- Boil the funchoza in salted water according to the instructions on the package, drain it in a colander, rinse with cold water, let the water drain. Do not pour out the water in which the funchose is boiled.
- Boil and dry the peeled shrimps.
- Peel the onions and cut into thin strips, about a quarter of the rings.
- Pepper wash, cut the stalk, remove the seeds. Pepper pulp shave fine straws.
- Cut the funchoza into slices about 4 cm long.
- Pass the garlic through the press.
- Finely chop fresh cilantro.
- Mix cilantro with garlic, curry, soy sauce, 50 ml broth from under the noodles.
- Add lemon juice and sesame oil to the sauce, stir.
- Mix the funchoza with pepper and onion.
- Add shrimp cut into small pieces to funchose. If they are small, they can be left whole.
- Season the salad with the cooked sauce.
Before serving the funchoza salad with shrimps to the table, they should be allowed to soak in the sauce. To do this for a couple of hours should be placed in the refrigerator.
Shiitake mushroom funchos
Composition:
- funchoz - 0, 2 kg;
- shiitake mushrooms - 0, 25 kg;
- Bulgarian pepper - 0, 25 kg;
- sesame seeds - 50 g;
- garlic - 3 cloves;
- soy sauce - 40 ml;
- vegetable oil - 40 ml.
Method of preparation:
- Wash, dry, remove feet. If you use dried shiitake, they must first be filled with water so that they swell and regain their shape. To navigate in this case, you need to weigh not dry mushrooms, but already prepared ones.
- Pepper, washed and freed from the seeds, cut into thin strips.
- Heat the oil in a pan, fry the mushrooms in it for 5 minutes, add the pepper and fry for the same time, stirring occasionally.
- Add finely chopped garlic and sesame seeds. Continue frying for another 2 minutes, then remove from heat.
- While mushrooms are being cooked, you need to boil the funchoza and cut it into short pieces (about 4-5 cm each). You do not need to cook funchoz in advance, as the dish is served hot.
- Mix the funchoza with the mushrooms and pepper, add the soy sauce, mix and immediately serve to the table.
The dish prepared according to this recipe has an exaggerated Asian taste. It is served, as already mentioned, as the main one. It is not necessary to cool it before serving.
Funchoza soup
Composition:
- funchoz - 0, 4 kg;
- chicken breast fillet - 0, 2 kg;
- chicken broth - 1, 5 l;
- zucchini - 0.5 kg;
- garlic - 4 cloves;
- soy sauce - 80 ml;
- chicken egg - 1 pc .;
- green onions - to taste;
- sesame oil - 40 ml;
- spices - to taste.
Method of preparation:
- Boil the funchozu, exactly following the instructions on the package, wash it and cut it into 3-4 cm pieces.
- Boil chicken breast using 1, 5-2 liters of water, salt and spices to your liking. Remove the breast and cut into small strips.
- Wash squash, peel the skin off with a peeler, cut it lengthwise. Spoon extract the seeds. Cut the pulp into pieces, 1-1, 5 cm in size.
- Pour oil on the bottom of a thick-walled pot, put zucchini in it. Fry it in oil for 5 minutes.
- Add garlic, spices and soy sauce to the zucchini chopped with a knife. Cook for another 5 minutes, then pour the broth.
- After boiling for 5 minutes, add chicken breast to the broth, continue cooking for another 10 minutes.
- In a bowl, whisk a raw egg with a whisk and use it with a fork to put it into small pieces in boiling soup.
- Add funchose. After a couple of minutes, remove the soup from the heat.
- Chop green onions finely. Add to soup.
The taste and appearance of the soup may seem unusual to a European, but Asians will find it traditional. However, you can’t name a very exotic dish, so even those who are completely unfamiliar with Asian cuisine can try it.
Funchoza salad with fresh vegetables
Composition:
- funchose - 200 g;
- Bulgarian pepper - 0, 25 kg;
- fresh cucumbers - 0, 4 kg;
- carrots - 0, 3 kg;
- wine vinegar (3 percent) - 80 ml;
- soy sauce - 80 ml;
- vegetable oil - 40 ml;
- garlic - 1 head.
Method of preparation:
- Boil or steam the funchoza for the time indicated on the package, depending on its thickness. Rinse with cold water and cut into 5 cm pieces.
- Cucumbers, without peeling, cut into halves of circles. At the same time slices should be as thin as possible.
- Peel and chop the carrots for a Korean snack. If you do not have such a grater, it is fashionable to cut carrots into thin strips using a vegetable peeler.
- Pepper, after washing, clean the seeds. Cut the flesh into thin strips.
- Mix vegetables with funchozy.
- Divide the garlic into pieces, peel them. Pass the teeth through the press.
- Mix chopped garlic with soy sauce, wine vinegar and vegetable oil. Season the salad with this mixture.
Salad will taste better in a couple of hours, when insists. Keep it at this time you need in a cool place.
Funchoza snack with vegetables and chicken breast
Composition:
- funchoz - 0, 4 kg;
- tomatoes - 0, 3 kg;
- cucumbers - 150 g;
- carrots - 150 g;
- bulb onion - 100 g;
- garlic - 2 cloves;
- soy sauce - 20 ml;
- vegetable oil - 40 ml;
- chicken breast - 0, 5 kg.
Method of preparation:
- Boil chicken breast, remove from broth. Cool, separate the fillets from the bones, remove the skin. Fillet cut into small pieces of arbitrary shape.
- Strain broth, bring to a boil. Zaparte them funchozu. After 5-10 minutes, depending on its thickness, remove the funchoza from the broth, fold it in a colander.
- Remove the husks from the onion, cut the onion into thin half rings.
- Carrots, peeled, chopped on the track for Korean snacks.
- Pass the garlic through the press.
- Cut the cucumbers into thin straws.
- Scald tomatoes with boiling water, peel, cut into small cubes.
- Put all the vegetables in the heated butter, except onion and garlic. Fry for 10 minutes.
- Mix the funchoza with chicken breast, onion and vegetables.
- Dilute the garlic with soy sauce, add it to the appetizer, mix.
Serve this dish as a main or as a cold snack. In the latter case, it must be cooled for an hour, no less.
Funkhoza with honey mushrooms
Composition:
- funchoz - 0, 3 kg;
- honey agaric - 1 kg;
- carrots - 0, 3 kg;
- Bulgarian pepper - 0, 25 kg;
- vegetable oil - how much will leave;
- soy sauce - 50 ml.
Method of preparation:
- Peel and grate carrots. It is better to use a grater for snacks in Korean, but you can use the usual one with large holes.
- Remove the stalk of the Bulgarian pepper, remove the seeds. Rinse the pulp, dry it with a towel and cut into strips.
- Honey agaric rub, rinse well. Boil in salted water for 20 minutes, rinse.
- Heat the oil in a deep frying pan. Fry the vegetables in it with the mushrooms for 10 minutes.
- Zaparte for 10 minutes funchozu. Put it in the pan to the mushrooms, fry it with the mushrooms for 5 minutes.
- Season with soy sauce, mix.
Serve the dish better hot, but it will be tasty and chilled.
Funchoza with pork and vegetables
Composition:
- funchoz - 0, 3 kg;
- boiled pork - 0, 2 kg;
- onions - 100 g;
- carrots - 100 g;
- lemon - 0, 5 pcs .;
- soy sauce - 20 ml;
- garlic - 1 clove;
- wild garlic - 150 g;
- water - 50 ml;
- vegetable oil - 20 ml;
- dried paprika - a pinch.
Method of preparation:
- Ramson wash and cut into 2 cm pieces.
- Boil pieces of wild garlic in salted water for 5 minutes. Throw it in a colander, let it drain.
- Cut boiled pork into strips. To cut it was easier, before this it is best to cool.
- Carrots, peeled, grate on a special grater, intended for the preparation of Korean salads.
- Boil the funchose for the required time, rinse and cut into pieces of 4-5 cm.
- Chop a clove of garlic, fry for 2-3 minutes.
- Add paprika, water, soy sauce to the oil with garlic, mix.
- Peel the onion and cut into thin half rings.
- Mix the funchoza with pork, onions, carrots and wild garlic. Season it with cooked sauce. Let stand for two hours.
A funchoza snack with pork and vegetables is served cold. It has a spicy flavor thanks to garlic and wild garlic.
Funchoza can be prepared in different ways. It is suitable for soups, main dishes, cold appetizers. Saturated with the juice of vegetables, sauce and spices, it acquires a unique taste.
