Salads with funchozy and vegetables

Salads with funchozy and vegetables

Many had to see on the shelves of snack foods made of translucent noodles. This is a funchoz. It is made from starch, usually derived from beans, which makes it nutritious and healthy. Neutral taste of funchozy allows you to combine it with a variety of products, and bright vegetables on its background look even more elegant. Salads with funchoza and vegetables can be included in the daily menu, as they are light, healthy, tasty and easy to prepare. Even an inexperienced hostess will cope with this task without problems.

Cooking Features

The process of cooking snacks from funchozy does not take much time and effort. Knowing some of the moments will not spoil the product, but turn it into a tasty and satisfying dish that you can eat without fear of gaining extra weight.

  • Funkhoza in dry form is sold in different forms. It happens in hanks or resembles spaghetti. Its thickness may be different. Thin, “glass” noodles (with a diameter of up to 0.5 mm) are not boiled, but only poured with boiling water and washed after swelling. A thicker funchoza is prepared in the same way as regular pasta: immersed in boiling water, boiled for 3-4 minutes, washed. Skeins before cooking are tied with a string, then cut.
  • It is dangerous to digest funchoza - if it loses its crispness, it will become tasteless. Try not to exceed the cooking time indicated by the manufacturer on the package.
  • To prevent the funchose from sticking together, boil it in a large amount of water (1 liter of liquid per 100 g of dry noodles). An additional guarantee will be given by adding a spoon of vegetable oil (refined) to the pan when cooking.
  • Before adding to the salad, the funchoza is washed under cold running water to cool it faster, let the liquid drain. Cool before mixing with other ingredients, and other ingredients of the snack, subjected to heat treatment.
  • Vegetables in a salad with funchoses are usually cut into thin straws or pieces of a different shape, but also thin. Large slices of vegetables can be used to decorate a snack when it is served at the table.
  • Dress the salad with a mixture based on vegetable oil and soy sauce. Before serving, snacks provide an opportunity to insist that funchoza and vegetables had time to soak in the dressing.

There are many options for cooking salads from funchozy and vegetables. They differ not only in composition, but also in preparation technology. A special role is played by refueling. It depends on it whether the appetizer will have a delicate taste or it will be spicy and savory.

Funchoza salad with carrots, cucumbers and bell peppers

Composition:

  • funchoz - 0, 3 kg;
  • carrots - 150 g;
  • red bell pepper - 0, 2 kg;
  • yellow bell pepper - 0, 2 kg;
  • fresh cucumber - 0, 2 kg;
  • table vinegar (9 percent) - 5 ml;
  • soy sauce - 40 ml;
  • vegetable oil - 40 ml.

Method of preparation:

  • Boil or steam the funchoza using the manufacturer’s recommendations.
  • Throw the noodles into a colander and rinse under running water. Wait for the funchose to dry and transfer it to the bowl.
  • Wash the peppers, remove the stalks from them, and at the same time remove the seeds from them. Scrape the flesh with a thin straw.
  • Wash, dry cucumbers with a napkin, cut off their tips. Crush cucumbers grated for cooking Korean salads. If you do not have such a device, you will have to cut the vegetable into thin long strips, armed with a knife.
  • Scrape, wash and blot carrots with a napkin. Grind it just like cucumbers.
  • Put the chopped vegetables in a bowl with funchozy.
  • In a separate container, mix vinegar, soy sauce and oil. Season the salad with the resulting mixture.
  • Place the bowl of salad in a cool place for at least an hour, after which it can be transferred to a salad bowl and served to the table.

The appetizer prepared according to this recipe is juicy, nourishing, but not too high in calories, it has a delicate flavor with subtle spicy notes. It will be even tastier if vinegar in its composition is replaced with lemon juice, but it will need 2-3 times more.

Funchoza salad with white cabbage and zucchini

Composition:

  • funchoz - 0, 2 kg;
  • cucumbers - 0, 2 kg;
  • white cabbage - 150 g;
  • young squash - 0, 2 kg;
  • Bulgarian pepper - 0, 2 kg;
  • green onions - 50 g;
  • garlic - 3 cloves;
  • apple cider vinegar (6%) - 50 ml;
  • sugar - 40 g;
  • soy sauce - 60-80 ml;
  • vegetable oil - 60 ml;
  • red pepper - a pinch;
  • black ground pepper - a pinch;
  • sesame seeds - to taste.

Method of preparation:

  • Pepper wash, free from seeds, cut into strips.
  • Boil or stew the funchoza by holding it in boiling water (the cooking method depends on the thickness of the noodles).
  • Fold the noodles into a colander, rinse, let dry.
  • Wash zucchini, cut off the tips. Cut the fruit in half, remove the seeds. This should be done even if the vegetable is young. For the convenience of extracting the pulp with seeds, use a teaspoon.
  • Cut the zucchini into thin long sticks.
  • Heat oil in a frying pan (half indicated in the recipe). Put zucchini in it. Fry them over low heat until half cooked. They should be soft, but not ruddy.
  • Wash, cut 3-4 cm slices of onions, add to zucchini. Fry with them for 2-3 minutes.
  • Wash the cabbage, remove the top leaves. Finely chop the vegetable, fold it into a bowl. Salt, remember hands. After 5 minutes, drain the released juice.
  • Transfer peppers and zucchini to cabbage.
  • Cut the funchoza into pieces of approximately 5 cm in length, put to other products. You can cut both with a knife and scissors.
  • On a grater for Korean salads, chop cucumbers. In the absence of such a grater, you can cut cucumbers into thin strips. Put them to the rest of the components.
  • Finely chop the garlic with a knife, add it to the bowl.
  • Mix the remaining oil with vinegar and soy sauce, heat it.
  • Add pepper to the sauce, fill them with vegetables and funchoza. Stir. Insist at least 30 minutes.

Before serving, sprinkle the salad with sesame roasted in a dry frying pan. This appetizer has a savory taste, it will appeal to lovers of spicy dishes.

Salad with funchoy, cauliflower and tomatoes

Composition:

  • cauliflower - 0, 2 kg;
  • funchoz - 0, 3 kg;
  • tomatoes - 0, 3 kg;
  • cucumbers - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • soy sauce - 50 ml;
  • lemon juice - 20 ml;
  • vegetable oil - 40-60 ml.

Method of preparation:

  • Disperse the cauliflower into florets, rinse. Boil water, dip into it cabbage inflorescences. Boil 15 minutes. Shumovka shift the cabbage into cold water. When it cools, remove from the container with water, let dry. Coarsely chop and fold into a bowl.
  • Prepare the funchoze, wash, cool and cut into 5-7 cm fragments. Send to the cabbage.
  • Wash the cucumbers, cut them in half, cut them into thin semi-circles, put them to other ingredients.
  • Wash, blot with a napkin tomatoes. Cut from them dense areas of pulp near the peduncles. Cut the tomatoes in the same pieces as cucumbers, send to the products in the bowl.
  • Wash and clean the Bulgarian pepper from the seeds. Cut into thin quarters of rings, send to the remaining ingredients.
  • In a separate container, mix the butter, lemon juice and soy sauce. Season the salad with the resulting mixture.
  • Transfer to a salad bowl and let stand for an hour.

Cauliflower in this recipe can be replaced or supplemented with broccoli. The taste of the snack will change slightly, but it will look even brighter and more appetizing.

How to decorate a salad with funchoza and vegetables

Salads with funchoza and vegetables always look bright. If they complement the appropriate decor, they will decorate the table. You can offer several options for decorating such snacks.

  • Most often, a salad with funchoses with vegetables is decorated with round or semi-circular slices of vegetables (tomatoes, cucumbers, radishes), laying them around the salad on a dish. Lemon slices are also used. You can complement this simple, but elegant decor with green sprigs.
  • If you make flowers from vegetables, a funchoza snack will look even more festive. Cut the tomato into 6-8 pieces, remove the seeds. Place the tomato slices on a platter as if it were flower petals. In the middle, make quail eggs, olives or olives. Flowers made from radish and cucumber are made even simpler: the vegetables are cut into thin slices, which wrap around each other, becoming similar to a bud.
  • A much brighter and more elegant salad with funchozy and vegetables will look like if you put it on lettuce leaves.

Traditional sesame seeds are the traditional decor of the funchose salad. They are dried in a pan, then sprinkled with a ready-made snack.

Salads from funchozy and vegetables - light, but nourishing at the same time. They will appeal to supporters of healthy eating and those who do not eat meat dishes. It makes no sense to buy ready-made snack in the store - it can be easily done at home. It does not take much time.

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