Filling for fuchozy - this is what sets the main taste of dishes from the "glass" vermicelli. Funchosa is a starch vermicelli from legumes or corn flour. It is very popular in the Asian countries, in particular, in Japan, China, Korea and others. The vermicelli itself is practically tasteless, and therefore it is perfectly combined with various vegetable and meat sauces. To revive the taste of the dish, a variety of spices and herbs are added to the dressing.
Funchosa is widely used in cooking for cooking,. Glass noodles are less caloric than regular macaroni from wheat flour. From it you get very satisfying and delicious dishes, which do not load the digestive system. The composition of such vermicelli is rich in minerals. At home, cooking noodles is laborious enough, so I recommend buying it in supermarkets. But you can prepare the sauce for fuchozy yourself and by the recipes given below.
Korean filling for fucchose
There are a lot of prescriptions for filling for fuchozy, but all of them are united by the presence of spices. Refueling for the Korean fucoce on the basis of vegetable oil, too, was no exception.
Ingredients:
- 550 ml lean oil without a smell;
- 40 gr. white sugar;
- 170 ml. 9% vinegar;
- 20 gr. salts;
- 2 g. black ground pepper;
- 2 g. coriander (ground);
- 2 g. lemon;
- 2 g. ginger powder;
- 5 g. fresh chili peppers;
- 250 ml of water;
- 10 gr. garlic.
Preparation scheme step by step:
- A sauté pan with water is sent to the hotplate. When the liquid bubbles, add salt, sugar, table vinegar and lean oil.
- Chilli pepper and, having cleared it of seeds, we crush. Garlic is peeled and pressed through the press. We fall asleep the prepared ingredients and spices in water.
- Re-bring the contents to a boil, leave the plate and cool it, covering it with a lid.
Such delicious korean dressing for fuchozy is suitable not only for filling glass noodles, but also for other salads of oriental cuisine.
Fast filling for fucchose
If there is absolutely no time, cooking "glass noodles" does not take much time. The dish does not need to be cooked. It is enough to steam it for 10 minutes with steep boiling water, and then rinse with cool water. To complement this dish must necessarily be a sauce. Quick Recipe refueling for fuchozy consider below.
Ingredients:
- 1 tsp sesame oil;
- 1 ch.n. good soy sauce;
- 1 tsp coriander powder.
- 1 tsp red hot pepper (ground);
Cooking process:
- To prepare this simple dressing in a glass or faience dish, mix the ground red pepper (burning) with ground coriander until a homogeneous mixture is obtained.
- Then we add sesame oil and quality soy sauce. Ingredients stir, we tighten the plate and put the sauce in the refrigerator, so that it is infused.
- The filling to the fancy is ready, it remains only to fill it with vermicelli. We mix everything well and serve it.
Lemon sauce with cilantro for fuchsa
Funchosa is a fairly neutral product. Therefore, such additional ingredients with pronounced flavors, like garlic, lemon or fragrant greens, will not be hindered.
Ingredients:
- 1 tsp soy sauce;
- 2 tablespoons juice of lemon or lime;
- 2 tablespoons sesame oil;
- 2 tsp. curry (powder);
- 2 garlic cloves;
- 20 gr. cilantro;
Preparation:
- To prepare the sauce for the fucoze, rinse well and dry the coriander, chop it very finely. Garlic clean and press through the press.
- In a separate bowl, mix 2-3 tablespoons of water left after soaking "glass noodles", with sesame seed oil and soy sauce. Pour the mixture into a ladle, add spices, garlic, fresh herbs and freshly squeezed citrus juice.
- Warm the sauce with a weak boil for a couple of minutes, all the while stirring. Cool and season with warm noodles, as shown in the photo.
- In addition to the dish, you can add boiled shrimp and seasoned vegetables (carrots, onions and bulgarian pepper), cut into strips.
Ginger sauce with squid for fuchsa
Seafood, like fuchoza, is a dietary and easy product. Therefore, these two ingredients are often used for food. For example, using this recipe for fuchsa sauce with squid and ginger.
Ingredients:
- 2 squid carcasses;
- 1 garlic clove;
- 1 chili pepper;
- 2 cm fresh ginger root;
- 1 bunch of cilantro;
- 1 lime;
- 2-3 tablespoons grape seed oil;
- A little salt and pepper.
Instructions for cooking:
- We clean and boil the squid carcasses. Chilled seafood cut into strips. Thinly clean the ginger, melenko it sliced. From a small chili pepper take out the seeds, and pulp melenko cut. Purified garlic is cut or pressed through a press.
- Lime we skate on the table, cut in half and, with knives, squeeze all the juice. Green coriander rinse and chop.
- On a hot frying pan spread calamaries, add ginger with garlic and chili. Quickly fry foods on high heat for a couple of minutes. Then reduce the power of the hotplate, pepper and salt content, pour in the juice of lime, add cilantro. Refuel well mix.
- Now add the ready "glass noodles", mix thoroughly and immediately serve.
Video: Korean fusion dressing
Funchosa is called glass or starch noodles. Dishes from Chinese, Japanese and Korean national cuisine came to us relatively recently and proved to many to taste. Especially popular dishes, which use vegetable filling of salad fuchoza. Traditionally, noodles were made from mung beans, sometimes other starch was used - from potatoes, yams, cassava or canna. Now in mass production starch from legumes is often replaced with cheaper corn.
Funchoza is sold in our shops in dry form. White strands of noodles, folded in a ring, become translucent when boiled - hence the name "glass". We often call figkozu rice. The difference between these products is that rice noodles during the preparation it becomes white as spaghetti, and the starch cooks much faster and "glassy".
What is useful for the feces
Bean noodles do not have a pronounced flavor, so it can be combined with any sauces and dressings. Looks fuchoza very original, it has a lot 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 from legume starch, along with aesthetic pleasure and a sense of satiety, you will get a complex of vitamins of group B and PP, a set of useful microelements. Recall that thiamine, riboflavin, pantothenic acid, pyridoxine and folic acid are necessary for normal functioning of the nervous system, tocopherol is a powerful antioxidant, and the circulatory system needs a vitamin
PP. An additional advantage - the absence of gluten - makes the fecchosis completely safe for allergy sufferers.
The minimum content of fats in noodles allows you to refer it to dietary products, but only on the condition that you choose low-calorie recipe sauce. Acute dishes of Asian cuisine are contraindicated to anyone who is familiar with gastritis, stomach ulcers, problems with the pancreas and liver. The noodles are harmless, you just need to choose a suitable recipe for a sauce or refueling for fuczosa, which you can make with your own hands.
Refilling for fucchose: how to cook
Glass noodles are completely devoid of taste, which can be considered both worth and disadvantage. It is unlikely that there will be many hunters to consume the fungus as an independent product, but from it you can make a delicious side dish with a 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 filled with soy sauce - this is the simplest and most reliable way to give a dish a taste. A pleasant sweet and sour taste is attached to the chim-chim dressing, which is sold in our stores, a special fucoze sauce or a sharp dressing for fuchsa in Korean. If you decide to buy a ready-made sauce, try to find a South Korean product. The recipe, which is used by Chinese producers, is not bad, but refilling for fuchozy will be too thick for salad, so before adding the sauce you need to dilute it with water by a third.
To cook starch noodles is quite simple: dip it into boiling water and cook, stirring, for 3 minutes. Noodles should become transparent. After this, you need to throw the fecco into a colander with small holes.
Recipe for salad fuccoza
The spicy and pungent taste of Asian cuisine diversifies the usual menu. Moderately sharp and very delicious salad fuchoza will be your favorite dish, especially since the recipe is very simple and fast. We will tell you how to prepare a refueling for fruits from vegetables and available spices.
Preparation time - 20-30 minutes, number of servings - 2-3
For filling, you need ingredients:
- Two cucumbers
- Two sweet peppers, better than different colors
- Glass noodles - 150 g (two rolls)
- One carrot
- Two tablespoons of soy sauce
- Two tablespoons of sesame oil. Can be replaced with any vegetable oil without a pronounced odor
- 2-3 cloves of garlic
- 10 grams of chili pepper
- A pinch of ground coriander
- 2 tablespoons lemon juice
We prepare refueling
- To begin with, you need to wash the vegetables and put a pot of noodle water on the fire.
- Divide the Bulgarian pepper in half, remove seeds and membranes. Cut thin strips.
- Cucumbers should be rubbed on a special grater for korean salads. If there is none, try to grind them into thin strips.
- Purified carrots on a Korean or ordinary coarse grater. Put grated carrots in a separate bowl.
- Grind garlic and chili.
- Carrot, garlic, pepper and coriander.
- In a frying pan, heat sesame oil and pour into carrots.
- Stir all energetically, set aside a minute for 10.
- Put the noodles into boiling water, cook for 2-3 minutes, remove from heat and discard in a colander.
- Add cucumber and bell pepper, mix.
- 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 the dish with lemon juice and soy sauce.
Salad fuchoza need to eat until the noodles in it is not quite cold - so all the tastes and flavors of vegetables will manifest. Bon Appetit!
In contact with
If you are a big fan of oriental cuisine and, in particular, Korean, then the recipe for this refueling for fuchsoza will be very useful. The fact is that in Korea they prepare not only hot dishes with fancy, but also a large number of a variety of salads and snacks, and all these dishes are just this dressing.
The composition of the dressing is quite traditional, its sharpness can be adjusted by the amount of added hot pepper, and the saturation by the amount of spices.
For the preparation of dressing (sauce) for fuchozy in Korean, we will prepare our own products according to the list. Sesame oil can be replaced with vegetable without a smell, vinegar can be used and table, and rice.
Pour the sugar and salt into the pan.
We pour in water and put the pan on the fire. Let the water boil, and the salt and sugar - dissolve.
Now add to the dressing soy sauce, sesame oil and vinegar.
Garlic and chili pepper 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 pre-heat spices 3-4 minutes on a hot frying pan to "wake up" their scent. After we have added the spices, be sure to try the dressing for the balance of sour, sweet and spicy and add either sugar, or salt, or vinegar, if necessary. We give the gas station for the fucoze to boil again and remove the pan from the fire. Let the sauce cool down completely.
A ready dressing for fucchose impregnate the fucchosis or a dish from it and let the dish brew for 15-20 minutes.
Sauce can be prepared in advance and in larger quantities and stored in the refrigerator for 3-4 days.
Filling for fuchozy is a great way to make Korean dishes especially tasty!
