Funchoza is a thin starch or rice noodle, which is often called glass because of its characteristic transparency.
With fuchozoy prepare different soups, meat dishes and salads. Dishes from it can be not only hot, but also chilled. But the most important thing in its preparation is a delicious and aromatic filling. You can buy it ready in any store, and you can make a refueling for fuchozy with your own hands.
The recipe for refilling for fucchose
Ingredients:
- sesame natural oil - 1 tsp;
- ground spicy red pepper - 1 teaspoon;
- coriander ground - 1 teaspoon;
- soy natural sauce - 1 teaspoon.
Preparation
How to prepare a refueling for fuchozy? So, the ground red pepper is mixed in a bowl with coriander until a homogeneous mixture is obtained. Then we pour in sesame oil and natural soy sauce. All thoroughly mixed, sent to the refrigerator, and then watered with a ready refueling funchozu.
Recipe for Korean filling for fucchose
Ingredients:
- vegetable oil odorless - 550 ml;
- table vinegar - 170 ml;
- granulated sugar - 40 g;
- ground black pepper - 2 g;
- salt is fine - 20 g;
- citric acid - 2 g;
- ground coriander - 2 g;
- ground ginger - 2 g;
- fresh chili pepper - 5 g;
- fresh garlic - 10 g;
- water filtered - 250 ml.
Preparation
Water poured into a saucepan, bring to a boil, bred in it salt and granulated sugar. Then add carefully vegetable oil, table vinegar, throw spices and chopped garlic with chili pepper . All mixed, again brought to a boil, cover with a lid and leave to cool. The ready-to-use refueling for fucozy in Korean is also used for other salads of Asian cuisine.
Dressing for salad from fuccoza
Ingredients:
- fachoza;
- seafood;
- curry powder - 2 tsp;
- soy sauce - 1 teaspoon;
- lemon juice - 2 tbsp. spoons;
- sesame oil - 2 tbsp. spoons;
- garlic - 2 cloves;
- green cilantro - 20 g.
Preparation
Funchozu pour boiling water and insist 10 minutes. Then the finished noodles are thrown into a colander, and water is not poured yet! Red sweet pepper and onion is processed and shredded with thin straws. Now we prepare the marinade: chop the finely chopped cilantro, and garlic is cleaned and let through the press. Next, mix a few spoons of the remaining water with sesame oil and soy sauce. Throw a little curry powder, coriander greens, garlic and pour lemon juice. We send the sauce to a slow fire and boil exactly 2 minutes, stirring intensively.
Funchozu sliced, mixed with seafood, pepper, onions and dressing with sauce!