Have you ever tried a saladin Korean from fuchozy? If not, then on the shelves of shops you certainly just once came across glass noodles. For those who look at this product, but do not dare to buy and prepare it, our article will be especially useful.
You can not call everyday dishes from fuchsozy.Affects not only the price, which, although not prohibitively high, but the budget is not exactly. A relatively small prevalence is also important here. Many and on a holiday not so often submit dishes with glass noodles, what to speak about the daily menu.
Before you prepare a salad "Funchoza in Korean", the recipe of which you will choose from our small selection, it will not be superfluous and to get acquainted with the basic characteristics of this product.
Some mistakenly call this product a pasteor pasta. In fact, with vermicelli and spaghetti fancy only the form unites. Its composition is completely different. If the pasta is prepared from flour of solid wheat varieties, then starch derived from mung beans is used to form the fungus. Of course, there are other components: pea, cornstarch, water. But there are no preservatives and coloring agents in a good fancy.
It is easy to guess that, like mostFar Eastern traditional products, fuchoza useful. It can be recommended even for a diet menu. But do not forget about a fairly high calorie content (320 kcal per 100 g), because of which it is not necessary to overeat dishes from this ingredient.
This circumstance causes rathereconomical consumption of the product. For example, in order to prepare a salad with fuchsoza and Korean carrots, meat or seafood for two, you will need only half a pack.
Do not confuse the function with a similar to itrice noodles. The taste, properties and composition of these products are completely different, although outwardly they are slightly similar. Funchozu is not just called glass noodles, because it is translucent even in raw form. The threads are thinner, all of different lengths and are usually rolled up in a tangle. Rice noodles are denser, more even and completely opaque.
Trying to prepare a salad on a recipe once,You will be able to further vary the amount and set of ingredients to your liking. Funchoza is perfectly combined with many products, even with those that are not related to the cuisine of China, Japan and Korea. But one thing must be remembered once and for all, and in the future not to violate technology. It's about pre-cooking noodles.
If the diameter of the filaments does not reach 0.5 mm, simplysteal the noodles with boiling water. And the one that has a larger diameter, blanch in boiling water for 3 minutes. To noodles not fused, add a little olive or sesame oil to the water.
Any salad in Korean from fuchozy will be even tastier, if immediately after boiling you will add a special dressing to the noodles, which is sold in the same departments of Far Eastern delicacies.
For this treat we will need half the packglass noodles and vegetables: carrots, cucumber, bell pepper (one piece). In addition, a pair of garlic cloves and a bunch of any greens are needed. And we will fill the salad dressing for fuchozy.
Rub vegetables on a Korean grater or cut into thin slices. Salt to taste, add a little bit of hot pepper. Squeeze the garlic, mix and set aside.
Cook the noodles, drain the water. Let the feces cool down, and then mix with vegetables and dressing. Before serving, cool the dish in the refrigerator.
You can make such a salad with fungi and Korean carrots, but you need to use fresh cucumbers and peppers.
For the most solemn events the variant with beef, pork, chicken or duck is perfect.
How to make such a salad Funchoza in Korean?His recipe is similar to the previous one, but we will need another 200 grams of boiled meat. Cut it into bars the size of a half-finger across the fibers. Mix the grated vegetables, meat, garlic and greens, let it brew for about half an hour. And after adding the cooled noodles, pour the salad dressing to taste.
Adding seafood will multiply the benefitsglass noodles and even its taste will make it even more interesting. For a dish, both normal squid with shrimps and delicacies such as crab meat and cuttlefish are suitable.
For 100 grams of noodles we need 250 gramssea cocktail, one hot pepper, a couple of garlic cloves and a teaspoon of ginger root rubbed on a fine grater. Immediately add to this mixture 1-1,5 tablespoons filling.
Boil seafood separately from each other andglass noodles, let cool. Garlic let through the press, mix with ginger, add spices and salt. If you want, you can add a little finely chopped greens.
Mix the ingredients, add choppedcircles of pepper. Pour the dressing and take the Korean salad out of the fucchose in the fridge for a couple of hours, so that it is thoroughly soaked. Before serving, you can sprinkle with sesame seeds.
This recipe variant is especially good for summer andthe beginning of autumn, when the season of vegetables is in full swing. To prepare a salad from half a pack of noodles we will need a large carrot, eggplant, 2 cloves of garlic and greens.
Remove peel from eggplant, boil it inSalted water until soft or fry on the grill. Transfer to a colander and allow the water to drain. Immediately add the garlic to the hot eggplant and leave it to cool in a closed container - so it will soak up the aroma much better.
If you are preparing a Korean salad with a recipe that contains fresh carrots, grate the vegetable on a grater, salt and remember with your hands. Before putting it into the salad bowl, squeeze the juice carefully.
That's all, it remains only to mix the ingredients: eggplant, cooled noodles, carrots and sauce.
If you are preparing a Korean salad of fruit salad,the recipe of which recommends using refueling, but you did not manage to find the desired component in the sale, it's not worth to mourn. You can cook the same sauce at home, its composition is quite simple.
Mix in a bowl one teaspoon of coriander and ground red pepper, and then add sesame oil and soy sauce in the same amount (1 tsp).
If you lack the sharpness, you can drop a little bit of rice vinegar into the refueling. This sauce will suit any dish with fancy.
Salad in Korean from fuchozy it is accepted to serve to a table in the general salad bowl, and then to lay out on plates with the help of sticks. Eat this treat with an oriental cutlery.
You can serve this salad as aan independent dish or a garnish for meat, also cooked in oriental style. As beverages, you can use mineral water, unsweetened fruit and vegetable juices, white wine. By the way, it is permissible to serve the salad from the fungosia mirin (as is well known, in the eastern tradition, the combination of myrina and sake with dishes from rice is considered a mauveton).
To store a ready-made salad is not recommended, so it is advisable to cook it at once.
