Not every housewife had to use this oriental product in her kitchen, but experts believe that it is necessary to get acquainted with it. Funchoza is a “glass noodle” that is distinguished by its unusual appearance and taste, which is enjoyed without exception by everyone who tries it. This dish is also extremely light and satisfying.
What are funchoses made of and is it useful? This question is often of interest to the hostesses. How to cook funchose at home? What dishes can be played from glass noodles? We will try to answer these and many other questions in our article.
Acquaintance
Funchoza is thin rice or starch noodles, for the preparation of which starch of potatoes, mung bean, yams, sweet potato, corn, canna or cassava is used. The noodles got the name - “glass” due to the fact that in the process of preparation it acquires a characteristic transparency. One of the main advantages and features of funchose is that there is no pronounced taste in this product. The noodles absorb the taste and aromas of the products with which it interacts during the cooking process. Therefore, usually funchose served with various sauces, vegetable or meat additives.
History
It is known that the birthplace of funchose is China. The starting point from which the "glass noodles" began their victorious procession around the world is Chinese, or rather, Dungan cuisine. Historians reasonably believe that the dish, the recipe of which was brought to the homeland by the legendary Marco Polo, was this delicious noodles from mung bean starch. Subsequently, through the efforts of Italian cooks, the dish was transformed into a well-known pasta.
Russian consumers call funchose two types of noodles: rice, which becomes milky white after boiling, and funchose proper - a very thin starchy noodle called “glass” because of its transparency obtained by cooking.
What is the use of the product?
This noodle is known as a fairly nutritious meal with a high carbohydrate content. Calorie content of 100 g of the product is - 320 kcal. Experts note the presence of a large amount of vitamins of the PP and B group in the composition of funchosis, which contribute to the improved functioning of the circulatory and nervous systems. According to them, due to the significant content of various micro and macro elements (phosphorus, manganese, zinc, etc.), noodles contribute to the construction of new cells in the body. It is recommended to take into account that exclusively high-quality product is endowed with useful properties. Noodles made from cheap corn raw materials lack the properties of mung starch composition. One of the important advantages of glass noodles is its hypoallergenicity, provided by the absence of gluten in its composition.
About the dangers of "glass noodles"
Many experts assure that this dish is completely harmless, if desired, it can be eaten daily (provided that there is no factor of individual intolerance to the product).
The only restriction during the diet is that during this period funchose is consumed without any sauces. There are a lot of special recipes with this noodle, according to which you can cook delicious, suitable for diet food dishes. However, it should be noted that the caloric content of even the most ordinary salad with funchose depends on the performance of its auxiliary components.
Thai, Korean, Japanese, Chinese cuisines offer a wide selection of glass noodle options. It is known that funchose is a perfectly harmonizing component of many vegetable and meat dishes. It is mainly used as an exotic side dish or a component of the original salad. What should be kept in mind by housewives who intend to please their home with delicious funchose?
Application
In recent years, dishes from funchose have become increasingly popular (recipes for the most popular are presented in the article). Funchoza is used for the use of soups, salads, deep-fried dishes, it goes well with seafood, fish, meat, vegetables and all kinds of fragrant-spicy additives. "Glass noodles" is used to prepare a variety of snacks and salads. Dishes from funchose are consumed both hot and cold.
How to choose the right noodles in the store?
The question of how to make funchose to make it tasty and give pleasure to guests is certainly important. But no less important is the question: how to choose the funchose in the supermarket, not to be mistaken, confused by the wide choice? Connoisseurs recommend choosing funchose to pay special attention to its density, smell and color. Good quality noodles are translucent with a slight gray tint. No matter how thick the fungoza is, it is very fragile and brittle. Of great importance when choosing is also the smell of the product - in good quality noodles it is very light, with an almost imperceptible note of beans or nuts. If funchose looks cloudy, easily bends without breaking, sticks together or has odors, it is better to refuse from its acquisition.
About storage conditions
Funchoza is very demanding on storage conditions. Experts recommend storing the product in a well-ventilated, dry and cool place. Especially sensitive is the "glass noodles" to excess moisture - the product dries easily, and its nutritional and taste properties are lost. It is recommended to store noodles in glass jars, and the lids in them should not be too grated. Thick paper bags are also suitable for this. In no case can you save funchose near spices or other strongly smelling products - the surrounding aromas are easily absorbed by noodles.
How to cook funchose at home?
To prepare a delicious appetizer or noodle salad, this product must first be boiled. And do it right. “How to cook funchose at home?” - the housewives ask.
If the diameter of the funchose is up to 0.5 mm, it is simply poured with boiling water, covered with a lid and left for 5 minutes, then the water is drained. If bought thicker noodles, it should be cooked as usual: immerse in boiling salted water and boil for about 3-4 minutes. To avoid sticking during cooking, it is recommended to add a little oil (vegetable) to the water.
The readiness of funchoses can be judged by the presence of characteristic transparency and gray color. If you digest funchose, it will look sour, and undercooked it will stick to your teeth. Properly boiled noodles should be soft, but still have a slight crunch. In order to prevent the finished funchose from sticking together, experienced cooks advise adding a little vegetable oil to the cooking water (per 1 liter of water -1 tablespoon of oil). Those who are interested in how to cook funchose at home, experts warn: in this case, special care should be taken.
If the funchose is bought in the form of “hanks”, it is prepared as follows: the hanks are tied with thread, water is poured into a deep pan (1 liter of water per 100 g of noodles), 1 teaspoon of salt and 1 table are poured there. a spoonful of oil (vegetable), bring to a boil. Next, a skein of noodles is lowered into the pan, boiled for 3-4 minutes, thrown into a colander and placed under cold water (flowing). Then the skein should, taking the thread, shake to excess glass water, and lay on a cutting board. After that, the thread is removed, and the funchose is cut with a long sharp knife across into straws of the desired length.
“Glass noodles” is combined with a very large number of products - fried meat cut into slices, fish, chicken, fried, stewed or fresh vegetables, various seasonings, sauces, spices are added to it. Mistresses assure that you can cook a lot of dishes from funchosa if you wish . The recipes most in demand are presented later in the article.
Funchoza is not only noodles
Various sauces and additives give starch or rice noodle dishes a real variety. With pieces of poultry, meat, seafood, fresh, stewed and fried vegetables, a variety of sauces and exotic spices and seasonings, funchose can be turned into a dish that will surprise and delight the household and guests. How to make funchose? This question interests many.
According to the assurances of the chefs, this appetizer also prepares cold appetizers, and hot dishes, and various salads. A special love for the Russian consumer is a salad with funchose, in which pickled or fresh vegetables are added. According to reviews, these salads are distinguished by their unusual taste, piquancy and high content of vitamins, valuable nutrients and microelements.
In the preparation of funchose, as it might seem at first glance, there is nothing particularly complicated. Indeed, to prepare a simple dish of "glass noodles" even the most inexperienced housewife can do. However, in order to create a complex compound treat with funchose, you must first familiarize yourself with some culinary subtleties and tricks. So how to make funchose?
With beef
One of the simple and unusually delicious hot dishes is “glass noodles” with beef.
Step by step cooking of beef filchose:
- 1 table is poured into a deep pan. spoon of oil (vegetable) and fry in it 300 g of meat, cut into thin slices.
- When it gains a golden hue, two carrots (medium-sized) and one radish (green) should be added to the pan.
- Next, you need to cut 1 onion in half rings and add to the vegetables and meat.
- All together fry for another 10 minutes.
- Then add chopped garlic (2 cloves), soy sauce (two tablespoons), black pepper and salt to taste, and stew for about 5 minutes.
- Pre-boiled funchose (300 g) is added to the prepared meat and vegetables, carefully mixed, covered with a lid and warmed for 2 minutes over the smallest fire.
The dish is served, decorated with fresh herbs.
Korean salad
Korean-style funchose salad with meat is a very delicate, mouth-watering and incredibly colorful Korean dish. Using the recipe below, you can cook and serve a delicious and aromatic dish with vegetables and meat in just half an hour. Korean style salad with funchose turns out to be quite satisfying, as the noodles are quite high-calorie. The vegetables that make up the salad give it a touch of lightness and aroma. This dish is considered universal: it is used as a full salad, and as a side dish, and as a second dish.
Ingredients
Salad making is notable for its simplicity. The dish fits perfectly into the holiday menu and can give guests a good mood with one of their own views. Before the taste of this salad, according to reviews, it is generally impossible to resist. Korean Funchoza with meat (6 servings) is prepared from:
- 300 g of funchose noodles;
- Bulgarian sweet pepper (2 pcs.);
- onions (1-2 pieces);
- 1 carrot;
- 300 g of pork pulp;
- 3-4 cloves of garlic;
- 2 cucumbers;
- a bunch of dill;
- table salt (added to taste);
- ground black pepper (to taste);
- granulated sugar.
Cooking
For those who are interested in how to make funkoza in Korean with meat, experienced housewives offer some recommendations for the proper preparation of the dish.
In this recipe, the thinnest type of funchose is used, so it should be poured with boiling water and wait 5 minutes. After this time, the water is drained, thoroughly washed with noodles and thrown into a colander. Onions are peeled, cut into rings or half rings and sent to the pan, pre-watered with vegetable oil and well heated.
The meat is thoroughly washed and dried, cut into squares or bars, sent to a pan with onions. Peel the carrots and rub them on a grater specially designed for chopping Korean carrots. Next, add carrots to the pan and mix everything thoroughly. The ingredients are fried until the meat is cooked.
After this, it is necessary to remove the stalk of red bell pepper and clean it from seeds. Pepper is cut in half rings, sent to the pan to other ingredients and fried for several minutes, then turn off the heat and cool cooked foods.
While the hot components of the dish are cooling, fresh ingredients should be tackled. Cucumber must be thoroughly washed and finely chopped or chopped in a special Korean carrot shredder. Garlic is peeled and chopped with a knife or passed through a press. Finely chop the dill. In a capacious container lay funchose, fried and fresh vegetables, meat, add sugar, pepper (black, ground), salt to taste. All diligently mixed.
Fried Fungose: Ingredients
"Glass noodles" can not only be boiled. Many housewives ask: how to fry funchose properly? The proposed recipe describes the technology for preparing dishes with fried "glass noodles". To prepare four servings use:
- 0.5 packs of noodles;
- dressing for funchose - 1 pc.;
- 100 g of meat (fillet);
- fresh cucumbers - 2 pcs.;
- 2 carrots;
- one bell pepper;
- one onion;
- 2 branches of chopped greens.
Prescription Cooking
Fillet is passed through a meat grinder and marinated for 15 minutes in a dressing for funchose. Next, heat the oil (vegetable) in a pan, fry the onion, then add the pickled meat. All should be fried for 5 minutes. Then add the carrots, grated through a grater, fry until fully cooked and transfer to a separate cup. Then for 5-7 minutes, soak the noodles in hot water, after which it must be washed in cold water. Then the funchose is fried in oil (vegetable) for 4-5 minutes with constant stirring, cooked meat and other vegetables are added, all are carefully mixed and fried until fully cooked.
Hopche
This Korean dish is more complicated to prepare, but, according to reviews, it is unusually tasty and aromatic.
First you need to make the noodle sauce. To do this, mix soy sauce (one tablespoon), sugar (half a tablespoon), one tablespoon of green onions (finely chopped), ginger (grated), one clove of garlic (finely chopped) and sesame oil (two tablespoons). Boil 100 g of funchose, put it in a deep pan, and seasoning with sauce, mix thoroughly. Separately, fry until cooked 1 chopped onion in half rings, 1 carrot, which is cut into thin strips, and 25 g of spinach. Pork (50 g) is cut into strips, fried until golden, add 2 sliced champignons, soy sauce (one tablespoon), black pepper, salt, sesame seeds to taste. Stew meat with mushrooms for 10 minutes. Cooked meat with vegetables is transferred to a pan with funchose, mix thoroughly and warm over low heat for 2 minutes.
Served to the table, garnished with a slice of lemon and fresh herbs.