Who first invented pasta? Italians are likely to think you - but you will be wrong. The first to make rice noodles were the inhabitants of the East. And the famous Marco Polo, after his trip, brought her for the first time to Europe, where the idea of making pasta from flour and water took root. Funchoza - noodles made from rice or bean flour. We learn how to prepare funchose. With shrimp and other seafood, sweet pepper and oriental seasonings - this dish is very popular in the cuisine of the peoples of the East.
In Russia, this thinnest noodle is sometimes called "glass noodle." But to be completely accurate, it should be noted that bean noodles look glassy after cooking, while rice becomes milky white. Elastic funchose with shrimp - this is a dish worthy of mastering its preparation.
Today, funchose has become a fashionable product, rice noodles are freely sold in many stores, and there will be no problems with shrimp and other exotic ingredients. It is not difficult to prepare it, but you will get a real fireworks of flavors in one plate. So let's get started.
Shrimp Funchoza - recipe and cooking rules
To cook funchose, a product little known to us, it is important to familiarize yourself with some of the features of its preparation.
• When choosing noodles in a store, pay attention to its following characteristics: density, color and smell. Color - should be slightly grayish. The smell is an almost imperceptible light aroma of nuts and beans. Density - must be brittle and brittle, regardless of its thickness.
• If the funchose looks clumpy, cloudy, easily bends or has foreign smells, it is better to refuse to buy such a product. Most likely, a delicious dish of this noodle will not work.
How to store funchose?
Keep it in a well-ventilated but dry place in a thick paper bag or glass jar with a loose cover. Protect it from moisture, as it absorbs moisture quickly. Also keep rice noodles away from flavoring condiments so that they do not soak.
How to cook funchose?
Before combining fungoza with shrimp and other ingredients, it must be properly boiled.
It all depends on the thickness of the noodles.
If the funchose is very thin (0.5 mm in diameter), then just fill it with boiling water and let it stand for no more than 5 minutes.
If the thickness of the noodles is more than 0.5 mm, then boil like pasta, but only 3 or 4 minutes.
So, take a saucepan in which pour water at the rate of: 100 g. funchoses one liter of water, a teaspoon of salt and a tablespoon of vegetable oil so that the noodles do not stick together during cooking. Boil water.
Through a skein of noodles, thread a thick thread and tie it with a ring. Dip in boiling water.
How to determine if funchose is ready?
If transparency and a characteristic grayish color are observed, while the funchose is soft, but slightly crunchy, this means that it is ready.
When cooked, remove the noodles by the ends of the thread, fold them in a colander, rinse with cold water, shake the noodles, put on a board and cut into pieces (remove the thread).
Now you can finish the preparation of the salad "Funchosa with shrimp":
- chop vegetables in the form of straws (1 bell pepper, a small carrot) and fry in vegetable oil;
- add 10 boiled peeled shrimp and fry everything for a minute;
- clove of garlic (squeeze), put a few feathers of green onions, pour soy sauce and sesame oil (to taste);
- heat the washed ready-made funchose in a pan together with shrimps and vegetables for about a minute;
- when serving, sprinkle with sesame seeds and parsley (finely chopped).
Low-calorie funchose, which helps improve digestion and restore strength, has gained recognition among connoisseurs of good cuisine around the world. Appreciate and you this wonderful and healthy dish.