Funchoza with carrots - oriental notes in the everyday menu. Recipes funchozy with carrots and meat, onions, peppers, cucumbers, cabbage

Funchoza with carrots - oriental notes in the everyday menu. Recipes funchozy with carrots and meat, onions, peppers, cucumbers, cabbage

Funchoza is rice noodles. It is also called glass, starch or Chinese.

To some, this product may seem tasteless and this is actually the case.

In order for funchoza to manifest itself, you need to find the right supplement for it.

And to make it absolutely simple.

Noodles are cooked with a variety of foods, but a particularly tasty snack is made from funchoza with carrots. Prepare?

Funkhoza with carrots - the general principles of cooking

Like any other pasta, rice noodles absorb water well and increase in size during cooking. We sell it in small packages, usually up to 400 grams. When buying, you need to have a good look at the product for integrity. If inside the pack there are a lot of crumbs and broken noodles, then it will not suit us.

Funchoza is boiled in two ways:

1. Directly boiled in salted water. Per 100 grams of dry noodles is a liter of liquid.

2. Steamed noodles with boiling water and incubated for about 10 minutes.

It is undesirable to mix funchoza when cooking, since it is rather fragile and it is easy to crumble the noodles. Cooking time in the recipes indicates the approximate and it still needs to be checked with the information on the packaging of a particular product.

Carrots are added in various forms:

• raw;

• fried;

• Ready Korean salad.

Also added to the dishes and other vegetables: pepper, onion, garlic, cabbage. Often put meat, chicken, fish or seafood. And, of course, spices. You can go the simplest way and pour Korean seasoning into the dish. Or pick up the spices individually, taking into account your taste and recipe.

Recipe 1: Funchoza with carrots and onions

The easiest way to cook funchoza with carrots, which will require a minimum set of products.

Ingredients • 100 grams of funchoz;

• 2 carrots;

• 1 onion;

• 4 spoons of butter;

• 1 bunch of dill;

• salt;

• hot peppers.

Cooking

1. Cut the onion into half rings, fry in oil.

2. Add grated carrots and fry together for about five minutes. We salt, we fill with hot pepper.

3. Add funchoza to the saucepan with boiling water, stir and boil for exactly 3 minutes.

4. Merge into a colander, allows broth to drain.

5. Mix the noodles with the roasted vegetables, add the chopped dill and ready!

Recipe 2: Korean carrot fungus with eggplant

A fragrant dish of funchozy, which uses ready-made Korean carrots and fresh eggplant.

Ingredients

• 200 grams of noodles;

• 200 grams of already cooked carrots;

• 1 eggplant;

• garlic clove;

• 0.5 tablespoons of vinegar;

• 25 grams of soy sauce;

• 5 tablespoons of butter.

Cooking

1. Fill funchoza boiling water, cover and withstand 10 minutes. Drain the water, cool the noodles.

2. Add vinegar and soy sauce to rice noodles.

3. Mix noodles with Korean carrot, put chopped garlic.

4. We cut eggplants into strips, pour salted water and let it brew for 10 minutes. If the vegetables are not bitter, then skip this step.

5. Squeeze the eggplants and fry in the hot oil until golden brown.

6. Add to the carrot. Stir well. Try a snack on salt, pepper, if necessary, then add while it is warm.

Recipe 3: Funchoza with carrots and cucumber

Fresh funchoza salad with carrots and cucumbers. This snack should not be prepared in advance, as vegetables emit a large amount of juice and lose their taste. To taste, you can add fresh garlic to the dish.

Ingredients

• 200 g funchose;

• 2 cucumbers;

• 2 carrots;

• 1 sweet pepper;

• salt, a little vinegar, pepper;

• 0.5 tsp. Korean seasonings;

• oil for refilling.

Cooking

1. Pour rice noodles with boiling water for 10 minutes. Then you need to rinse. 2. Peeled carrots with three straws, add Korean seasonings, salt, pepper and mash until juice appears. Pour some vinegar and 2-3 spoons of oil.

3. Fresh cucumbers must also be cut into strips. If there are no seeds, then you can rub.

4. Pepper is freed from the seeds, cut into halves into thin half rings.

5. Combine all the vegetables, add funchozu, mix.

6. Cover the appetizer and let it stand for 15 minutes to mix the flavors.

Recipe 4: Funkhoza with carrots and pepper

Stunning salad with a pronounced aroma of bell pepper. The dish is light, but at the same time quite nourishing and nutritious. It will turn out more bright and beautiful if to use pepper of different color.

Ingredients

• 200 g Chinese noodles;

• 3 bell peppers;

• 3 large carrots;

• vinegar, salt, red pepper;

• greenery;

• 40 grams of oil;

• 1 onion.

Cooking

1. Boil funchoza 3 minutes, drain the water. Let the noodles cool.

2. Carrots three, add a little vinegar, hot pepper and mix.

3. Cut the pepper into half rings, combine with carrots, add cooled noodles to them.

4. Cut the onion and fry with the addition of butter until ruddy color.

5. Put the onion in a common dish.

6. Put chopped greens and ready!

Recipe 5: Funchoza with carrots and chicken

For this snack, you can use any part of the chicken carcass, but more accurately and more beautifully funchoza with breast is obtained. The dish is universal, it can be used as a cold salad or heated and served on the second.

Ingredients

• 300 grams of chicken;

• 150 grams of funchose;

• 200 grams of carrots;

• 1 onion;

• 50 grams of oil;

• spices.

Cooking

1. Fill the noodles with boiling water so that the liquid completely covers the product and leave it under the lid for 8 minutes. Then fold and rinse.

2. Shred the onion in half rings, carrots in three straws. Fry in a pan half the butter.

3. Cut the chicken into cubes or straws, fry with oil residue in another pan. We salt, we pepper. 4. Mix the vegetables with chicken and noodles. Cooling the ingredients is optional.

5. Taste, add salt, pepper, a little vinegar can be dripped for acid, and soy sauce for spice.

6. Cover the snack and leave for at least an hour. But especially delicious noodles made according to this recipe will be in 5-6 hours, when the chicken is soaked with carrot juices.

Recipe 6: Funchoza with carrots and meat

For cooking noodles for this recipe, you can use beef or pork. We take a low-fat piece of fillet without films and layers. From the products listed below you will get 5 large portions, if necessary, reduce the number of ingredients.

Ingredients

• 250 grams of funchose;

• 300 grams of meat;

• 70 grams of soy sauce;

• 3 carrots;

• 1 Bulgarian pepper;

• 1 onion;

• 4 cloves of garlic;

• 2 tsp. sweet paprika;

• hot pepper, salt, vinegar;

• 70 grams of oil;

• 1 cucumber.

Cooking

1. Cut the meat into strips, add soy sauce, paprika, salt, pepper, a little vinegar. We mix and shift in an airtight container. Withstand 5 hours, you can clean the night in the fridge.

2. All vegetables need to be cut into thin strips; carrots and cucumbers are simply rubbed. Stir in a large bowl, add a spoonful of vinegar, hot pepper, salt and leave to marinate for 1-2 hours.

3. Boil rice noodles according to the package instructions. Drain, flush.

4. Get the meat, fry in a pan with hot oil. Cover and simmer is not necessary, just fry. If you like fried onions, then you can not put it to fresh vegetables, and cook with meat.

5. Add chopped garlic to the vegetables, funchozu and at the end put the meat.

6. Mix the snack, add pepper if necessary for the sharpness.

Recipe 7: Funchoza with carrots, radishes and cabbage

Another fresh option snacks from funchozy with carrots. Use green radish, black will not work. But if there is no radish, then you can make it with radish or simply eliminate the ingredient. Ingredients

• 200 grams of noodles;

• 150 grams of cabbage;

• 100 grams of radish;

• 200 grams of Korean carrots;

• 2 bulbs;

• 1 Bulgarian pepper;

• 4 cloves of garlic;

• oil, spices.

Cooking

1. Funchoza bring to readiness according to the instructions on the package.

2. Shred white cabbage with a thin straw, also three peeled radish. Add salt and pepper to vegetables and mix well.

3. Put Korean carrot into cabbage.

4. Onion cut into half rings, fry in oil. Add the pepper, cut into strips, and sprinkle for another minute.

5. Combine all the vegetables with noodles.

6. Put the chopped garlic, mix, cover and leave for half an hour, so that the tastes of the products are combined.

7. Try the dish on the sharpness and salt, if necessary, add more spices, vinegar and can be served!

Recipe 8: Funchoza with carrots and sea kale

This dish is a storehouse of vitamins and iodine. We will use ready-made sea cabbage salad from cans, but you can also take preserves. We also take ready-made Korean carrot salad without additional additives.

Ingredients

• 100 grams of funchozy (dry);

• 150 grams of seaweed;

• 200 grams of carrot in Korean;

• 2 bulbs;

• 40 grams of oil;

• litere of water.

Cooking

1. Put into the pan funchozu, pour liter of boiling water, salt and cook for 2-3 minutes. Turn off and wash.

2. Pickle marinade from seaweed, add to noodles.

3. Cut onion, fry in oil and also send in snack.

4. Add Korean carrot with marinade. Mix well.

5. If the carrot is not sharp, then add the red pepper, to taste, add salt and add greens.

Recipe 9: Funchoza with carrots and squid (or fish)

A very simple recipe for cooking snacks. Instead of squid, you can put fried pieces of fish in it.

Ingredients

• 150 grams of noodles; • 200 grams of Korean carrots;

• 1 onion;

• butter;

• 300 grams of squid.

Cooking

1. Boil the squid for a minute in boiling water, douse with cold water, peel and cut into strips.

2. Cut the onion rings, fry until transparent.

3. Add the prepared squid, fry together for 2-3 minutes. We salt.

4. Boil funchozu according to the instructions.

5. Combine Korean carrots with the rest of the ingredients and you're done!

Funkhoza with carrots - tips and tricks

• The oil added to the water when cooking funchozy will prevent the noodles from sticking and improve the taste of the finished snack.

• Rice noodles from different manufacturers may vary in thickness, so you need to cook it according to the instructions indicated on the specific package.

• Rice noodles can not be prepared in advance, it loses its taste during storage. But if it turned out to cook more noodles, then it can be put away in the refrigerator, but not frozen.

• For salad need to crumble noodles? The dry product is very fragile and the pieces will turn out uneven. It is better to boil funchoza, then put on a cutting board and cut with a knife.

• Rice noodles are better not to boil over, than to digest. If it turned out sticky or stuck together, then for the salad is no longer suitable. But do not rush to throw away the product. With it you can cook an omelet or casserole, in this form is best combined with minced meat.

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