How to prepare a dressing for funchozy home. Refill for funchozy.
- Filling for funchozy, do it yourself. Where to begin?
- Cooking noodles
- Cooking refueling
- In Korean
- Not wasting time
- Recipe refueling for funchozy
- Korean dressing for funchoz
- Salad dressing from funchozy
- What is useful funchoza
- Filling for funchozy: how to cook
- Fungosa Salad Recipe
- Cooking gas station
What is a dressing for funchozy? You can make this supplement quite quickly with your own hands. However, far from every hostess is familiar with this dish. And you should definitely try these noodles. Properly prepared dressing for funchozy do it yourself - it is very tasty and satisfying. In short, this is a great product in all respects.
Filling for funchozy, do it yourself. Where to begin?
Before you figure out how to prepare a dressing for funchozy with your own hands, you need to understand what it is all about. And this is starch or rice thin noodles. For its preparation can be used starch of yam, mung beans, canna, potatoes, corn, yams or cassava. Because of the transparency of this noodles are often called glass. It has no pronounced taste, but absorbs the smells of the products with which it is prepared.
So, in order. The filling for funchozy, made by hand, is only the second step in preparing a tasty savory dish. Initially, the noodles need to be properly boiled. With a diameter of about 0.5 millimeters, it is simply filled with boiling water, covered with a lid and infused for five minutes. If the noodles are thicker, it is boiled in boiling salted water. True, no more than four minutes. The overcooked funchose is obtained limp, and the undercooked one sticks to the teeth. In order to avoid sticking together during cooking it is necessary to add vegetable oil (per liter of water - a tablespoon).
Funchoza in the form of "skeins" tied with a thread, the water in a deep saucepan is brought to a boil, the coil is boiled, leans back in a colander, placed under running cold water, is taken for the thread and shaken. The thread is removed on the cutting board. Funchoza is cut across with a sharp knife with straws of the desired length.
Noodles are ready. Now it is done refueling for funchozy. Its recipe is absolutely simple. You will need 550 ml of vegetable oil, 150 ml of vinegar, 50 g of sugar, 2 g of black ground pepper, 20 g of salt, 2 g of citric acid, 2 g of coriander, 2 g of ground ginger, 5 g of fresh chili pepper, 10 g of fresh garlic , 250 ml of water. Water is brought to a boil. It divorces sugar, salt, vinegar, vegetable oil, spices, garlic, chili is added. The mixture is boiled again, covered with a lid and cooled. This dressing is also used for many East Asian salads.
This is another interesting option. Filling for funchozy in Korean will require even less effort and cost. For 150 g of noodles you need 100 g of carrots, 150 g fresh cucumbers , 50 g of sweet pepper, 15 g of garlic, 30 g of greens.
Funchoza is filled with boiling water for five minutes, leans back in a colander and washed with boiled cold water. All vegetables (except greens and garlic) are chopped into thin straws. Garlic and greens finely chopped. The carrot is ground by hand until it gives out juice. All ingredients are mixed and infused in the cold for about two hours. Before serving, the dressing for funchoza in Korean is once again thoroughly mixed.
Not wasting time
Home refueling for funchozy still requires some time-consuming. Cooking this everyday and holiday snack is a particular art. It takes a little experience and patience. After all, from the first time the dish is not always obtained. It is necessary not only to cook the noodles correctly, finely chop cucumbers and carrots. It is also important to mix all this on the basis of vegetable oil. If you do not want to spend too much time on trial and error, you can also purchase in the store finished product . To date, this is no problem.
So, the cooking begins. The noodles are soaked for about five minutes in hot water, reclined in a colander, washed with cold water. In a deep bowl mixed with vegetables (bell peppers, cucumbers, carrots). Mixed ingredients for three minutes. There are also added garlic and herbs. After that, the dish is already poured dressing. Still mixed up. Insists two hours. Once again, mixed and served to the table.
The filling includes vinegar, vegetable oil, sugar, salt, citric acid, water, ginger, coriander, garlic, chili, monosodium glutamate as a flavor enhancer, potassium sorbate as a preservative, xanthan copper as a stabilizer. The energy value of this product is 540 kilocalories (per 100 grams). The nutritional value : 1.3 grams of protein, 55 grams of fat, 10, 1 gram of carbohydrates. Enjoy your meal!
Is a thin starch or rice noodles which is often called glass because of its characteristic transparency.
With funchozy cook various soups, meat dishes and salads. Dishes from it can be not only hot, but also chilled. But the most important thing in its preparation is a tasty and fragrant fill. It can be bought ready-made at any store, or you can make a refueling station for your own hands.
Recipe refueling for funchozy
- sesame natural oil - 1 tsp;
- ground hot red pepper - 1 tsp;
- ground coriander - 1 tsp;
- natural soy sauce - 1 tsp.
How to prepare a dressing for funchozy? So, ground red pepper mix in a bowl with coriander until a homogeneous mixture. Then pour in Sesame oil and natural soy sauce . We mix everything thoroughly, put it in the fridge, and then pour it over the finished dressing funchozu.
Korean dressing for funchoz
- vegetable oil, odorless - 550 ml;
- table vinegar - 170 ml;
- granulated sugar - 40 g;
- ground black pepper - 2 g;
- fine salt - 20 g;
- citric acid - 2 g;
- ground coriander - 2 g;
- ground ginger - 2 g;
- fresh pepper chili - 5 g;
- fresh garlic - 10 g;
- filtered water - 250 ml.
Pour water into a saucepan, bring to a boil, dilute salt and granulated sugar in it. Then add gently vegetable oil, table vinegar, throw spices and chopped garlic c. We mix everything, bring it to a boil again, cover with a lid and leave to cool. Ready dressing for funchoses in Korean is also used for other salads asian food .
Salad dressing from funchozy
Funchoza pour boiling water and insist 10 minutes. Then discard the finished noodles in a colander, and do not pour out the water yet! We process red sweet pepper and onion and chop into thin straws. Now prepare the marinade: finely chop the cilantro, and clean the garlic and pass through the press. Next, mix a few spoons of the remaining water with sesame oil and soy sauce. Throw a little curry powder, cilantro, garlic and pour in lemon juice. Send the sauce to a slow fire and boil for exactly 2 minutes, stirring vigorously.
We cut funchoza, mix it with seafood, pepper, onion and dress with sauce!
Funchoza is called glass or starch noodles. Dishes from Chinese, Japanese and Korean national cuisine came to us relatively recently and turned out to be to much taste. Especially popular are dishes that use vegetable dressing lettuce funchoza. Traditionally, noodles were made from mung beans, sometimes other starch was used - from potatoes, yams, cassava or canna. Now in the mass production of starch from leguminous crops are often replaced by cheaper corn.
Funchoza sold in our stores in a dry form. White noodles, rolled into a ring, when translucent, become translucent - hence the name “glass”. We have funchozu often called rice. The difference between these products is that the rice noodles in the cooking process turn white, like spaghetti, and the starch cooks much faster and “glazes”.
What is useful funchoza
Bean noodles do not have a pronounced taste, so it can be combined with any sauces and dressings. Funchoza looks very original, it has a lot of nutrients. With a minimum content of fats and proteins, the product is rich in carbohydrates - 84%, in 100 grams 320 kcal.
If you manage to buy noodles made from legume starch, along with aesthetic pleasure and a feeling of satiety, you will receive a set of vitamins of group B and PP, a set of useful trace elements. Recall that thiamine, riboflavin, pantothenic acid, pyridoxine and folic acid are necessary for normal operation. nervous system , tocopherol is a powerful antioxidant, and the circulatory system needs vitamin
PP An additional advantage - the absence of gluten - makes funchoz completely safe for allergy sufferers.
The minimum content of fat in noodles can be attributed to dietary products but only if you choose low-calorie recipe the sauce. Spicy Asian dishes are contraindicated for anyone familiar with gastritis, gastric ulcer, problems with the pancreas and liver. The noodles themselves are harmless, you just need to choose suitable recipe sauce or dressing for funchozy, which can be done by hand.
Filling for funchozy: how to cook
Glass noodles are completely devoid of taste, which can be considered both an advantage and a disadvantage. It is unlikely that there are many hunters to consume funchozu as an independent product, but it can be made from it delicious side dish with sauce, salad, soup. Choosing a recipe, you can not worry about the compatibility of tastes, you should consider only the texture of noodles.
Dishes with starch noodles are usually seasoned with soy sauce - this is the easiest and most reliable way to add flavor to a dish. The sweet-and-sour taste is given by the Chim-Chim dressing, which is sold in our stores, by the special Funchoza sauce or by the sharp Korean Funchoza dressing. If you decide to buy ready-made sauce, try to find a South Korean product. The recipe used by Chinese manufacturers is not bad, but the dressing for funchozy will be too thick for salad, so before adding the sauce, you need to dilute the sauce with water by a third.
Cooking starch noodles is a snap: dip it in boiling water and cook, stirring for 3 minutes. Noodles should be transparent. After that, you need to fold the funchose into a colander with small holes.
Fungosa Salad Recipe
The savory and spicy taste of Asian cuisine diversifies the usual menu. Moderately spicy and very delicious salad Funchoza will be your favorite dish, especially since the recipe is very simple and quick. We will tell you how to prepare a dressing for funchozy from vegetables and spices available.
Cooking time - 20-30 minutes, the number of servings - 2-3
Ingredients needed for refueling:
- Two cucumbers
- Two sweet peppers, better than a different color
- Glass noodles - 150 g (two hanks)
- One carrot
- Two tablespoons of soy sauce
- Two tablespoons of sesame oil. Can be replaced by any vegetable oil no pronounced smell
- 2-3 cloves of garlic
- 10 grams of chili pepper
- Pinch of ground coriander
- 2 tablespoons lemon juice
Cooking gas station
- First you need to wash the vegetables and put on a fire a saucepan with water for noodles.
- Split Bulgarian pepper in half, remove seeds and membranes. Cut into thin strips.
- Cucumbers better to grate on a special grater for korean salads . If there is none, try to grind them into thin strips.
- Grate the cleaned carrot on a Korean or ordinary coarse grater. Put grated carrots in a separate bowl.
- Crush the garlic and chili pepper.
- Stir carrots, garlic, pepper and coriander.
- In a pan, heat the sesame oil and pour into the carrots.
- Stir vigorously, set aside for 10 minutes.
- Dip the noodles in boiling water, cook for 2-3 minutes, remove from the heat and discard in a colander.
- Add cucumbers and bell pepper mix it up.
- Cut the noodles with a knife, if it seems too long for you, and add to the vegetables.
- Season the salad with soy sauce and lemon juice . Stir.
- Season with lemon juice and soy sauce.
Salad funchoza need to eat, while the noodles in it are not completely cooled - so manifest all the tastes and flavors of vegetables. Enjoy your meal!
In contact with
If you are a big fan of oriental cuisine and, in particular, Korean, then the recipe of this dressing for funchozy will be very useful for you. The fact is that in Korea not only hot dishes with funchozy are prepared, but also a large number of various salads and snacks, and this dressing goes to all these dishes.
The composition of the filling is quite traditional; its sharpness can be regulated by the amount of hot pepper , and saturation - the number of spices.
To prepare the dressing (sauce) for funchozy in Korean, we will prepare the products on the list with our own hands. Sesame oil can be replaced by vegetable odorless, vinegar can be used and table, and rice.
Pour sugar and salt into a saucepan.
Pour water and put the pot on the fire. Give the water to boil, and salt and sugar - dissolve.
Now add soy sauce, sesame oil and vinegar to the dressing.
Garlic and chilli are very finely chopped with a knife and also add to the pan to the rest of the ingredients.
At the very end add all the spices. You can preheat the spices for 3-4 minutes in a hot frying pan to "wake up" their flavor. After we add the spices, we definitely try the dressing to balance the sour, sweet and spicy and add either sugar or salt, or vinegar, if necessary. We give the gas station for funchozy to boil again and remove the pan from the heat. Give the sauce to cool completely.
With the finished dressing for funchoz, soak the funchoza or a dish out of it and let the dish stand for 15-20 minutes.
The sauce can be prepared in advance and in large quantities and stored in the refrigerator for 3-4 days.
Funchozy dressing is a great way to make meals korean food especially delicious!