Acoustic drywall Knauf Mazin OptoStroy in Moscow.
Sukiyaki Donburi
I am a big fan of Japanese donburi, especially the rice that is used to make delicious boiled dish eg: sukiyaki donburi. Sukiyaki is a traditional Japanese nabemono (hot pot) where various types of ingredients such as meat, tofu cheese, vegetables, mushrooms, noodles are simmered and poured over delicious broth, and the products are distributed according to the recipe. Sukiyaki is a special dish mainly prepared to celebrate the holiday when everyone sits at the table, socializes and enjoys the meal. Sukiyaki Donburi is mainly intended for " fast food”, in which the dish is served with rice.
Even though traditional sukiyaki is an autumn/winter dish, donburi sukiyaki is an everyday dish that everyone can enjoy throughout the year. You don't have to celebrate a birthday, graduation, anniversary in order to taste sukiyaki. Who wouldn't want to eat a bowl of rice topped with delicious and sweet spices, simmered with beef, vegetables, mushrooms, tofu and noodles? I personally would like to eat it every day!
Making sukiyaki donburi is actually very easy and quick. You can prepare the dish within 30 minutes. It's best to make it and leave it the next day (the flavor develops over night and gets even better). You can store it in any container.
Shrimp Thai Noodle Salad (Yum Woon Sen)
Cellophane noodles, also known as glass noodles, are a kind of Asian noodles made from mung beans. Unlike rice noodles, cellophane noodles have a smooth surface and an elastic structure that is felt in the mouth, and is almost transparent when cooked (hence the name "glass" noodles). Many of my favorite Thai dishes are made with these noodles and Yum Woon Sen is one of them.
While it's easiest to order Yum Wun Sen at any Thai restaurant, I find the homemade version to be much more appetizing. Firstly, I can put as many shrimp as I want in my noodle salad, and secondly, I like to refrigerate the salad before serving. On warm summer days when it's hot, try this recipe. I'm sure you'll love the refreshing taste of this classic Thai salad. You can even make this salad in bulk and then serve it with a barbecue.
Fried noodles with vegetables
This is my vegetable noodle recipe. Instead of using regular vermicelli, rice or noodles, I cook with glass noodles. I love the slightly prim and springy texture of this type of noodle. As vegetables, I use cabbage, carrots, sprouted beans, fresh mushrooms and green onion. This is a simple and modest dish, but I love it, especially when I eat too much meat in a week.
Pork noodles with ginger and coriander
Beautiful lung prescription dinner from appetizing Asian cuisine - noodles with pork.
glass noodle recipes
Recipes with glass noodles: salads, soups, fried noodles
Source: a-may.ru
Shrimp glass noodles (Issue No. 8 of The Right to Eat and Sing on November 17, 2013)
Cooking method:
Glass noodles look beautiful and exotic and are directly associated with Asian cuisine. In finished form, it has practically no taste, but it acquires a crispy, pleasant texture. Glass noodles can not be boiled - just pour water and wait a bit.
Today we will cook king prawns with glass noodles.
Fry half-ringed onion, ready-made Belaya Dacha carrots and a few whole cloves of garlic in a pan in olive oil. Sauté the onion until golden and add tomato paste or fresh tomatoes. Stir, add chopped zucchini and three small pieces of ginger for a sharp taste. It is very important not to salt the vegetables as salt dehydrates the food. Last we will fry the green peas and thinly sliced red bell pepper.
Put the vegetables separately in a bowl and pour a little more into the same pan olive oil. We lightly fry the king prawns in it, just a couple of minutes. As soon as the shrimp take on a light pink hue, remove them from the heat and put them on a separate plate.
The turn has come glass noodles. Just fill it with boiling water, or boil it in water for a few minutes. Be careful not to overcook the noodles.
Finally, mix the noodles, vegetables and shrimp. Add cilantro or any other greens to your taste and be sure to add sesame seeds. Salt and pepper to taste and serve the dish on plates!
Ordering Ingredients
You can contact the administrator of any Globus Gourmet grocery store and they will collect everything for you necessary ingredients for cooking.
Follow the replenishment of the collection of recipes in our group on facebook and come to us!
Bon Appetit!
Shrimp glass noodles (Issue No. 8 of The Right to Eat and Sing on November 17, 2013)
Glass noodles with shrimp (Issue No. 8 of the program "The Right to Eat and Sing" on November 17, 2013) - a recipe for cooking a dish and ordering ingredients in
Source: globusgurme.ru
glass noodle recipes
All about funchose vermicelli
Vermicelli funchose - what is it? Let's try to understand whether this type of noodle belongs to healthy meals. Many phytons regularly use funchose, knowing about it. useful properties. If your menu does not yet have a dish based on green bean vermicelli, then we advise you to carefully study the article on funchose.
What is it, how to choose, how to store
Funchoza bean vermicelli occupies a special place among exotic Asian dishes. All over the world, this product is valued for its unusual appearance, combination with various products. Glass noodles are a popular dish in Asia, America and Europe. Because of the translucent consistency, the noodles got their name.
Cooking thin vermicelli and preventing it from turning into one lump is a special art. The main ingredient of funchose is mung bean starch. Potato and rice analogues have nothing to do with funcheza. To distinguish glass noodles from corn or potato noodles, pay attention to the strings of vermicelli during the cooking process. The bean-based noodles will not turn white, but will remain translucent.
The origin of funchose is a special story, shrouded in secrets. Since beans are grown in India, Korea, Japan and China, the natives of each of the countries are trying to attribute the invention of funchose to themselves. In fact, it is still unclear where starched noodles were first made.
To cook funchose sen soi vermicelli, you should choose quality product. What do we pay attention to when buying?
- Buy funchose in large retail chains where there are sanitary checks. Unfortunately, small shops can sell not very high-quality goods.
- Be sure to look for a label with Russian text, otherwise no one guarantees the legality of delivery and the quality of raw materials.
- If the product does not contain mung beans, green beans or mung beans, then you want to buy not funchose vermicelli, but sweet potato, corn, potato noodles.
- Do not buy a lot of noodles at once until you are sure that you are not allergic to the product.
High-quality bean vermicelli has a slight nutty smell, and after cooking it remains transparent. Funcheza should be stored in a separate container. The product tends to absorb other flavors, so place the noodles away from the spices. You can put the vermicelli in a paper bag or glass container.
What does it consist of
The composition of the product is simple - just a few components. For the preparation of funchose, mung beans, corn starch, water and peas are used. When all the ingredients are thoroughly mixed, the raw material for glass noodles is obtained.
Knowing what funchose consists of, fitonies use natural noodles in their menu to recuperate after training. delicious product does not contain flavors, flavor enhancers, preservatives.
A useful nutrient contains a lot of thiamine, as well as vitamins B6, E. Among the minerals are calcium, phosphorus, zinc and selenium. A wide range of trace elements improves the gastrointestinal tract, has a positive effect on nervous system. Funchoza is known for its properties to remove toxins and reduce the number of fat cells.
calories, nutritional value
If you follow nutrition, then one of the important issues that interests you is the content of BJU in funchose. Glass noodles are used in dietary rations, since the calorie content of ready-made funchose is only 320kC / 100g.
The main components are carbohydrates, the content of which is about 85%. The composition of water is about 13%, the rest is fats and proteins. "Threads of noodles" or dongfen satisfies hunger well. Boiled funchose calorie content is about 90kC / 100g. Low calorie content and high nutritional value are the main advantages of boiled funchose.
Benefit and harm
So, now that we have figured out how many calories are in Korean funchose, let's move on to the useful and harmful characteristics of the product. Let's start with the benefits:
- favorable effect for the figure;
- removal of toxins;
- improvement of digestion;
- stabilization of the heart.
Due to the fact that some manufacturers began to bleach raw materials prepared from other ingredients with lead and pass them off as the original, the product can become life-threatening.
Fortunately, the last scandal on this matter dates back to 2010, so the cases of detection of a harmful substance have not been repeated. You can buy funchose vermicelli in large supermarkets. Do not forget to specify the date of manufacture and ask about the country of origin.
Glass noodles fill you up quickly, so you won't have room in your stomach for vegetables and meats. Myths about miracle vermicelli that should not be believed: visual acuity, strengthening nails and preventing cancer.
Again, do not forget that funchose is a flour product. With excessive use of noodles, you can gain weight, and spicy sauces in the form of seasoning can lead to intestinal disorders.
How to cook at home?
You have purchased funchose vermicelli: how to cook it correctly so as not to spoil the product? If proper nutrition- part of your regimen, then you will surely enjoy hearty noodles.
In the "steam" mode, cook the semi-finished product for 11-12 minutes until fully cooked. Depending on the thickness of the “threads”, the cooking time may vary. To avoid sticking vermicelli, add a little sunflower oil when cooking. You can combine funchose with fish, meat, vegetables, mushrooms and seafood. In addition, vermicelli can be put in soup.
glass noodle recipes
We offer various recipes dishes with funchose to diversify your menu.
Vegetable funchose
The calorie content of the dish is about 580kCl / 100g. The ingredients of the dish are:
- noodles - 0.5 kg;
- pork meat - 0.3 kg;
- carrots - 2 pcs;
- radish - 1 pc;
- onion - 1 pc;
- soy sauce- 1 tbsp;
- garlic - 3 cloves;
- vegetable oil - 1 tbsp;
- salt, spices.
Finely chop the meat - pork or beef. Onions are chopped into rings, and carrots and radishes are chopped into strips. The meat is placed in a pan, fried in oil. Add vegetables, salt and pepper. After a few minutes, squeeze out the garlic and soy sauce.
Funchose is poured into boiling water, boiled for 5 minutes, stirring constantly. Ready vermicelli is washed under cold water and put on a platter. Add meat with sauce and stir. Served warm.
100g of salad with funchose contains only 278kCl. Therefore, there is no reason to refuse such amazing dish! For cooking you need:
- noodles - 0.2 kg;
- meat - 200g;
- cabbage - 50g;
- carrots - 1 pc;
- garlic - 3 cloves;
- radish - 1 pc;
- onion - 1 pc;
- pepper - 1 pc;
- jusay - 20g;
- salt, spices.
The noodles are boiled for 5 minutes and washed in a colander. Vegetables are fried in vegetable oil. The meat is cut into slices and stewed in oil. At the end of cooking add green dzhusai, spices, salt. Spread meat, noodles and vegetables in a salad bowl. The ingredients are mixed and served cold.
Korean style glass noodles
Can be cooked in just 20 minutes tasty dish. Calorie content - only 210kCl / 100g. For the recipe you will need:
- Funcheza - 400g;
- Korean carrots - 200g;
- Soy meat - 100g;
- Radish - 1 pc;
- Soy sauce, paprika and lemon juice.
Vegetables are fried in vegetable oil for 6 minutes, then soy meat is added. Soak the soybeans in hot water first to soften them. The mix is fried for another 5 minutes. Glass noodles are boiled in boiling water for no more than 3 minutes. After straining, let the noodles cool down. Mix ingredients and add seasonings.
Culinary Pairings: The Perfect Frunchoza
Since the noodles have a neutral taste, they can be used as a side dish, added to salads and soups. Do not salt the noodles while boiling. It is better to add all the spices just before eating the bean noodles.
In combination with sweet and sour sauces or marinated vegetable mixes, vermicelli is especially good. Experienced cooks season dishes with funchose with sesame or nut oils. Based on noodles, you can even cook fruit salad. We offer a recipe for dressing for vermicelli.
Korean sauce
To prepare this dressing you need:
- vegetable oil - 500 ml;
- white sugar - 40g;
- vinegar 9% - 160 ml;
- salt, pepper, coriander;
- chili - 5g;
- water - 250 ml;
- garlic - 1 clove.
Water is heated in a saucepan, salt, oil, spices and vinegar are added. Fresh chili is washed, cleaned of seeds. The crushed seasoning is added to the sauce. Grated garlic is also sent there. Bring the mixture to a boil and cool. If desired, you can add coriander, ginger and lemon.
Now the name "frunchose" will not cause you unnecessary questions: knowing what kind of product it is, you can safely start experiments. It is useful for fitonies to expand their culinary horizons so as not to make the menu monotonous.
All about funchose vermicelli
Funchoza vermicelli, what it is: you will learn about the calorie content, composition and storage features of the product.
What are glass noodles, you ask? This is a product of oriental cuisine that came to us along with tofu soy cheese and wasabi spicy seasoning. Who does not know, it is nutritious and very unusual dish. Glass noodles do not have a pronounced taste. That is why it is universal - various sauces are well suited to noodles, and fried vegetables, and meat. The process of making glass noodles is not laborious, but it requires a certain amount of time and effort.
Glass (or cellophane) noodles are called glass noodles because, when cooked, they retain their transparency. It is also sometimes called "funchose". Glass noodles are made from starch - rice or maybe bean. The difference is that rice starch noodles after boiling are more like ordinary noodles, which are thin, and bean starch noodles remain completely transparent.
How to cook glass noodles?
- Cooks do not recommend cooking glass noodles. You just need to soak the glass noodles for 5-15 minutes in hot water before cooking, you can even in boiling water. Then the glass noodles are thrown into a colander and allowed to stand for some time so that the water is completely all glass (this is very important, because otherwise the transparent threads of the noodles will become extra soft, they may even dissolve and become a very ugly and poorly cooked mass)
- There are recipes that say that in order to cook glass noodles, you need to throw them into boiling water and cook, of course, stirring for about 3 minutes - no more, so that the noodles do not overcook. Of course, you can also try this method. Although it is more suitable for denser noodles (this is from bean starch) It is not difficult to determine the finished noodles: they should be soft, a little slippery, but not boiled, keep their shape. If you overcook the noodles in hot water, then there is a high probability that they will simply boil.
- When the glass noodles are ready, they need to be cut with scissors. The water with which the noodles are poured can not be salted, because the noodles are then seasoned with quite salty soy sauce. When cooked, glass noodles themselves are almost tasteless, so funchose is an excellent side dish and definitely a great base for recipes. various salads. It can be eaten both hot and cold.
Glass noodles - cooking recipe
- If you want to cook soup with glass noodles, then you need to add it just a couple of minutes before the dish is ready. Don't add early. Do not soak before cooking.
- Also, glass noodles can not be boiled, but deep-fried. The noodles become very crispy and taste good. It also does not need to be soaked before frying.
What is exotic for Europeans, the Chinese, Japanese and Koreans have been eating for centuries. However, there is nothing special about the preparation of their dishes. The main thing is not to make a mistake with the quality of the ingredients and figure out what the right glass noodles should be.
In the classical sense, funchose is the name of the dish, and noodles are its main ingredient. True, these concepts are mixed up, and the noodles themselves are also called funchose. But where does such a strange name come from, and what are glass noodles made of?
From different types of starch:
- From mung beans, better known as mung beans.
- From cassava. The starch obtained from this plant is called tapioca.
- From the rhizome of canna. This starch is sold under the name "Queensland arrowroot".
- From yams or potatoes. Yams are tubers that look like potatoes.
- For the cheapest noodles, corn starch is taken.
Under the guise of glass, rice noodles are sometimes sold, although this is not at all the same thing. Yes, funchose has synonymous names: starch, Chinese, bean vermicelli. But not rice - this is a different product. They are similar only when dry, and after soaking the difference becomes apparent. Funchoza is elastic, transparent and shiny, like glass; and rice vermicelli is white and viscous.
Calorie Chinese vermicelli per 100 g - 320 kcal. In rice, by the way, 364 kcal, and this is another reason to learn how to distinguish between them.
Glass noodles with chicken and vegetables
Fragrant, appetizing food for a Japanese-style dinner.
What you need:
- white meat (chicken or turkey) - 300 g fillet;
- red or yellow pepper - 1 pc.;
- garlic cloves (2 pcs.) or dried (1 tbsp. l.);
- cherry - 10 pcs.;
- sweet soy sauce - 2 tbsp. l;
- starch vermicelli - 50 g;
- water - 500 ml.
Preparing glass noodles with chicken and vegetables in half an hour:
- Cut the meat into thin sticks, pepper - into strips, chop the garlic. Fry everything together until light brown.
- Prepare the noodles according to package instructions. If two options are indicated, then take the one for the salad (without cooking). After processing, transfer the product to the pan.
- Cut the tomatoes in half and add to the rest of the ingredients. Season with sauce, mix, close the lid, simmer for 5 minutes.
Funchoza in Korean
Here, vegetables do not need to be fried - they are marinated in sauce.
To complete the recipe, add these products to your shopping list:
- packaging of Chinese noodles;
- package Korean seasoning(liquid sauce);
- 1 carrot;
- 2 peppers, for elegance - multi-colored;
- 1 onion;
- juice of half a lemon.
Korean sauce should be found in the supermarket on the shelf with Asian cuisine sets.
Getting Started:
- There is no need to cook glass noodles. Pour boiling water over it for 5 minutes, then rinse with cold water to wash off excess starch. Let the water drain through a colander.
- Shred vegetables to get beautiful thin strips of peppers and carrots. We cut the onion into quarters, i.e. we divide each ring into 4 parts.
- Mix vegetables with funchose, pour sauce. Marinate 1 hour.
- Sprinkle with lemon juice before serving.
For beautifully slicing carrots, there is a special grater, which is called Korean. With its help, you can get a long straw with a thickness of 1.5 mm.
Cooking with seafood
for Chinese and Japanese cuisine vegetable funchose is characteristic, but among Koreans in a plate you can see mushroom, meat or shrimp. Here we'll prepare it.
What you need:
- 100 g of Chinese noodles;
- 1 liter of water;
- 10 shrimp;
- 1 sweet pepper;
- 1 tsp sesame seeds (sold as a spice);
- 1 small carrot;
- 1 clove of garlic;
- 1 st. l. classic soy sauce.
Fortunately, all dishes with Chinese noodles are prepared quickly:
- Boil shrimp for 2 minutes in boiling water. When they cool down a bit, remove the shells and heads. There are shrimp that are sold already peeled.
- We take a clean pan, boil water, cook the noodles for 4 minutes. At the end, rinse abundantly with cold water, otherwise it will stick together.
- We cut peppers and carrots into cubes. Fry them for a couple of minutes with shrimp and oil. In the process, add crushed garlic and soy sauce there.
- We shift the noodles to the pan to the vegetables, mix, warm up for another minute. We lay out in portions, decorate each with sesame seeds - just sprinkle on top, do not mix.
Salad with glass noodles
This variant uses raw vegetables without roasting.
How many of them and other ingredients will be needed based on 3 servings:
- half a package of bean vermicelli;
- 1 carrot;
- 1 medium cucumber;
- 1 red pepper;
- 1 clove of fresh garlic;
- 1 pack of sauce for funchose (sold ready-made, 60-80 g each).
The whole process will take about 20 minutes:
- Funchoza is soaked for 3-5 minutes in hot water, and then washed with cold water to remove excess starch.
- Carrots, cucumbers, peppers are cut into long thin strips, garlic - into transverse plates (1 mm). Everything that is cut is laid out to the vermicelli.
- The salad is dressed with funchose sauce. Before serving, the dish is infused for 10 minutes so that the vegetable juices mix with the dressing.
After soaking, funchose increases 3-4 times. This should be taken into account when choosing a container for salad.
Unusual first course
How to diversify the lean (diet, vegetarian) menu?
You can make a thick, rich soup with the following ingredients:
- starch vermicelli - 50 g;
- water - 1 l;
- onion - 1 pc.;
- carrots - 1 pc.;
- pink tomato - 1 pc.;
- garlic clove - 2 pcs.;
- mushrooms - 200 g;
- table soy sauce - 2 tbsp. l.;
- unrefined oil - 2 tbsp. l.
It is prepared in much the same way as a regular mushroom soup:
- Vegetables are processed first. Carrots - a fine grater, onions - cut into half rings, tomatoes and mushrooms should be in the form of cubes. The garlic is finely chopped. All this is fried in oil with the addition of soy sauce.
What components are made from:
- glass noodles - 4 units;
- boiled hot water - 4 cups;
- carrots - 1 pc.;
- onion - 1 pc.;
- sweet pepper - 1 pc.;
- mushrooms - 70 g;
- fragrant vegetable oil - 2 tbsp. l.;
- soy spicy sauce - 1 tbsp. l.
1 unit is the amount of fist-sized noodles.
As for pepper, it is important not to overdo it, otherwise its sharpness will override the taste of a delicate base.
We will prepare like this:
- Arrange onions, carrots in strips, mushrooms and peppers in cubes.
- Put the pan on the fire, brush with oil. Start frying the onion. After a couple of minutes, add pepper to it, after the same amount - put the mushrooms. All together continue to fry for 5 minutes.
- pour noodles hot water, insist in parallel with roasting vegetables - just 5 minutes. Then drain the liquid, rinse the noodles through a colander with cold water.
- It remains only to combine all the ingredients and season spicy sauce. If time allows, then let the snack brew for half an hour.
Glass noodles are a product of oriental cuisine, which came to us together with tofu soy cheese and wasabi spicy seasoning. This is a nutritious and strange dish that does not have a distinct taste, therefore it is excellently suited to it. different sauces, fried vegetables, meat. The preparation of glass noodles is not laborious, but it requires a certain amount of skill.
Instruction
1. glass or cellophane noodles called for the fact that after cooking it preserves transparency. It can also be found under the name "funchose". Do glass noodles made from starch, rice or beans. Rice starch noodles after cooking are more similar to ordinary thin noodles, and bean starch noodles remain completely transparent.
2. Experienced chefs do not recommend cooking transparent noodles. Soak it for 5-15 minutes in a hefty burning water or even in boiling water. After that, throw the noodles into a colander and let them stand for a while so that every water is glass (this is significant, on the contrary, the transparent threads of glass noodles will become extra soft or even dissolve and turn into an ugly and indigestible mass).
3. In some recipes, there is a recommendation to throw glass noodles into boiling water and cook, stirring, for 3 minutes, but not more, so that the noodles are not digested. You can try this method too, but it works great for thicker bean starch noodles. The finished noodles should be soft, a little slimy, but not boiled, and retain their shape. If you overexpose it in burning water, there is a threat that it will primitively dissolve.
4. After cooking, cut the glass noodles with scissors. From the fact that it is customary to fill it with rather salty soy sauce, the water with which the noodles are poured does not necessarily have to be salted. The ready-made noodles themselves are approximately tasteless, which is why funchose is a good side dish and a beautiful base for salads. It is eaten both hot and cold.
5. If you plan to cook soup with glass noodles, you need to add it a couple of minutes before cooking, in no case before, and do not soak before cooking.
6. In addition, glass noodles can be deep-fried. Fried in heated sunflower or sesame oil for several minutes, the noodles become deliciously crispy. Before frying, the noodles are also not soaked.
Growing flowers in glass containers is a well-known and even fashionable trend among flower growers. Glass gardens surprise with their originality and beauty. Making a flower arrangement in a glass vessel is very easy if you choose the right plant.
Instruction
1. One of the most famous plants grown in glass containers are Fittonia. The main features of this indoor flower are love for a humid microclimate, rather leisurely growth and genuine appearance. Fittonia is a plant with small marble leaves of various shades, which grows in the form of a small bush.
2. For a glass composition, it is allowed to prefer any container - a round aquarium, a huge decorative glass, an ordinary glass jar Or even a glass. A small amount of fine expanded clay should be placed at the bottom of the vessel. From above, ordinary universal soil or a special soil for certain types of plants is filled up.
3. The most crucial moment is planting the plant in the soil. This needs to be done carefully. First make a hole in the ground. If you prefer a container with a narrowed top, then you can use a spoon or a long but wide stick.
4. Plant a Fittonia or other plant in the recess. Lightly tamp the earth and pour water. If the soil gets on the walls of the vessel during planting, it can be washed off by spraying.
5. It is allowed to make flower arrangements not from one, but from several plants, decorate containers with additional decorative elements. For example, it is allowed to pour glass balls, beads, pebbles into a container, seat paper butterflies, or arrange small figures.
Related videos
Reading recipes and getting ready to cook a dish, a novice cook may encounter some snags. For example, in the presentation of the cooking process, it can be said: “boil the beans”, or “cook the peas”, but not a word about how to do this, how long to cook. And tea, all legumes must be brewed in different ways.
Instruction
1. If you are going to boil whole peas, soak them in advance for several hours in water. Before cooking, drain this water by filling the peas with fresh cold water. Boil for an hour and a half. Crushed peas can not be soaked. It boils for about an hour.
2. If you need to boil the cobs of young corn, fill them with cold water. Bringing to a boil, cook for 10-15 minutes. Old corn is cooked for 40 minutes.
3. Soak beans before cooking, like peas, for 6-10 hours. Boil in new water for 50-60 minutes. Fresh green beans it will be ready already in 5 minutes after boiling, frozen - in 7-8 minutes.
4. Lower the lentils into boiling water, cook for 10 to 40 minutes. Cooking time depends on the variety. Boil red lentils over low heat for 10 minutes, green - 30 minutes, chestnut - 40 minutes. Soak the last one for an hour in advance.
Funchoza is a thin glass noodle that is gaining all the huge celebrity in Russia. It can be made from starch derived from rice, mung bean, sweet potato, corn, potato, etc. An exceptional difficulty is to cook funchose correctly.
After cooking, the noodles have a transparent appearance, which attracts attention. In addition, funchose does not have characteristic taste, but absorbs it from products that are prepared together with it.
Dishes made from glass noodles can be both cold and spicy - in this it is unique. Seafood, meat, vegetables, spices, fish and much more harmonize wonderfully with funchose. You can combine it with anything you like.
To prepare salads or snacks, funchose, whose diameter is 0.5 mm, must be poured with boiling water, mixed and covered with a lid. For 100 g cooler each take 1 liter of water. Literally after 5 minutes, the noodles should be thrown into a colander with small holes.
If the diameter of the noodles is more than 0.5 mm, it must be boiled. Boil a sufficient volume of water on the stove, salt, wait for vigorous seething and discard the funchose. Stirring carefully, cook for no more than 3-4 minutes, drain the water. Glass noodles do not need to be rinsed; tea, if it is boiled correctly, does not stick together.
In soups, glass noodles should be added a maximum of 3 minutes before cooking. If you cook on an electric stove, remove the pan from the burner, otherwise the funchose may become sour or completely dissolve from the residual heat.
Deep-fried funchoza has an extremely fascinating taste. Heat a sufficient amount of oil - it should completely cover the noodles. Lower the funchose, remove it after a few minutes and put it in a colander so that the remaining oil drains.
Glass noodles in the form of nests are prepared somewhat opposite. Each skein must be tied with threads, put on the bottom of the pan, add salt and 1-2 tbsp. vegetable oil. Pour boiling water and put on a leisurely fire, as soon as the water boils, it is necessary to throw the funchose into a colander and rinse with cold water. Don't forget to cut the threads before serving.
Remember that overcooked funchose will be sour and stuck together, and undercooked will stick to your teeth. Properly cooked glass noodles should be soft but pliable. If you are preparing it for the first time, it is acceptable that the result will disappoint you. With skill, you will learn how to boil funchose.
It is allowed to boil funchose in meat, vegetable, fish broth. It is impossible to use saponified, because the noodles can be saturated with an unpleasant aroma and stick together. Intensive broths - not the best option dilute them with water in equal proportions.
If you can’t boil the funchose or it sticks together before it’s ready, add vegetable oil to the water at the rate of 1 tbsp. per litre. Also be zealous to boil glass noodles in a fair amount of boiling water, otherwise they will stick together.
Not every funchose turns out perfectly, tea depends a lot on the manufacturer. Be careful not to buy too inexpensive glass noodles, saving tea, you can spoil the dish.
You can buy high-quality funchose prepared in accordance with the recipes in the Azbuka Vkusa store. Glass noodles are presented in assortment from the best contractors.
Related videos
Regardless of whether you cook Asian noodles or noodles that are more similar to Italian pasta, and this and that product is a charming basis for many dishes, where the 2nd component can be meat, vegetables, dairy and seafood. The preparation of Asian noodles, unlike European noodles, depends on its type.
Instruction
1. In order to positively boil Asian noodles, find out its type. It can be soba - noodles made from a mixture of wheat and buckwheat flour with a rich nutty flavor, udon - Japanese noodles from wheat flour, somen - thin Korean wheat noodles, or the most famous ramen noodles in Japan and China. Special types of noodles are rice noodles, which are often called rice vermicelli, and bean noodles, which are also glass or cellophane noodles made from starch-rich mung beans.
2. All types of Asian wheat noodles, as well as soba noodles, are cooked identically. In order to boil from 250 to 500 grams of pasta, take a pot with 8 liters of water and fill it 2/3. The water is brought to a boil and then the noodles are put into it. Boil for 4-5 minutes. Chinese noodles are not salted, because, as usual, soy sauce is added to dishes where it appears. The noodles are ready when they are allowed to be pried with a fork and pulled out of the pan.
3. Drain the water through a colander and rinse here Chinese noodles cool water to stop the cooking process. Then cook according to your recipe.
4. rice noodles before cooking, soak for 5 minutes in warm water, and after that - cook for no more than 2-3 minutes in boiling water or broth.
5. Glass or bean noodles are not boiled, but rather "brewed". Put the cellophane noodles in a large bowl and pour hot boiled water over it. Cover with a lid or saucer and leave for 10-15 minutes. Drain the water, cook the noodles according to the recipe.
6. To boil 100 grams of European noodles, boil 1 liter of water and add 1 teaspoon of salt to it. Place noodles in boiling water and reduce heat to medium. cook pasta, stirring continuously. You need to cook the noodles from 8 to 12 minutes, the time must be measured from the moment the water in the pan boils again. Drain the finished products through a colander and rinse with cool water.
Today, buying noodles in the store is not a task, but cooked at home, it has a non-standard taste. Making your own noodles is not difficult at all and does not require much time. It is prepared from the most primitive products: wheat flour, eggs, salt and water.
homemade noodle recipe
To prepare homemade noodles, you will need the following products: - 1 glass of flour; - 1 egg; - ? a glass of water; - salt. Before each, sift the flour through a sieve and form a small mound out of it. Make a recess in it, beat in an egg and pour in salted cold boiled water. After that, gradually taking the flour along each circle from the edges to the center, start mixing the liquid with the flour. When you combine all the flour with the liquid, knead the dough on the table with your hands until it becomes uniform and sharp. After that, mix the dough into a ball, cover with a damp cloth and leave for about 30 minutes. This is done to make the dough more flexible. After this time, roll out the prepared dough into an oblong strip. Dust it with flour and roll it out again. Then dust again with flour and roll out again. Sprinkle a layer about one and a half millimeters thick again with flour and cut into strips 5-6 centimeters wide. Fold the dough strips on top of each other in about 6 rows and chop finely. Arrange the prepared homemade noodles on a sieve to dry room temperature. The layer of dried noodles should not exceed a centimeter. After that, weed out the excess flour, and pour the finished noodles into a glass jar.
homemade noodle soup recipe
Homemade noodles can be used for cooking first courses, as well as served boiled as a side dish for poultry, meat or fish. In order to cook noodle soup with oyster mushrooms, you will need: - 200 g fresh mushrooms(oyster mushroom); - 1 head of onion; - parsley root; - 1 carrot; - 1 liter of water or chicken broth; - 2-3 tbsp. l. butter;- 1 egg;- 200 g flour;- salt;- parsley. Make homemade noodles with flour, eggs, salt and 1-2 tablespoons of water. After that, boil it in a separate saucepan until half cooked, put it in a colander and rinse with hot boiled water. Water or pre-cooked chicken bouillon bring to a boil. Rinse oyster mushrooms, dry and cut into small pieces. Peel the carrots, onions and parsley root, chop finely and lightly fry in butter. After that, transfer to a boiling liquid and cook for 5-7 minutes. Add the mushrooms and continue to simmer for another 10-15 minutes over a slow fire. Then put the prepared noodles, season the soup with salt to taste, put a slice of butter and boil everything together (5-10 minutes). Before serving, season the mushroom noodle soup with finely chopped parsley.
Honey mushrooms- mushrooms with a yellow-orange cap, grow on stumps and tree trunks. These mushrooms are distinguished by the time of collection, there are summer, autumn and winter mushrooms. But they are all suitable for boiling, salting and drying.
You will need
- For the frozen mushroom soup:
- 3-4 liters of water;
- 300-400 g frozen mushrooms;
- 300-400 g beef brisket;
- 2 onions;
- 2 carrots;
- 300-400 g potatoes;
- sweet paprika
- sour cream
- salt.
- For mushroom noodle soup with mushrooms:
- 0.5 kg of frozen mushrooms;
- 2-2.5 liters of water;
- salt;
- 0.5 cups of vermicelli;
- 1 carrot;
- 1 onion;
- 1 tomato.
Instruction
1. Frozen mushroom soup Put frozen mushrooms in a saucepan, pour 1 liter of cold water, put on medium heat, bring to a boil, foam should form on the surface, boil for 15 minutes, drain and rinse the mushrooms with cold water.
2. Put them back in the pan, pour 1 liter of cold water, salt and cook for 40-60 minutes until tender. Remove the boiled mushrooms with a slotted spoon from the water.
3. Rinse the beef brisket in running cold water, cut into 4-6 identical pieces. Put in a saucepan, pour 1.5-2 liters of cold water, salt and cook for 40 minutes over medium heat. Don't forget to skim off the foam.
4. Wash, peel the potatoes, cut into small cubes, add to the meat, cook for another 15-20 minutes. Wash, peel 2 onions and 2 carrots, finely chop the onion, grate the carrots on a huge grater, heat 1-2 tablespoons of vegetable oil in a pan, fry the onions and carrots until golden brown.
5. Add carrot-onion fried, mushrooms, sugary paprika to the soup, cook for another 5-10 minutes, remove from heat. Serve with dill and sour cream.
6. Mushroom noodle soup with honey mushrooms Chip off unnecessary ice from honey mushrooms, put in a saucepan, fill with cold water for 2-3 fingers, put on low heat and wait until the water boils. Do not forget to remove foam from the surface of the soup, salt, add bay leaf, pepper if you want. Boil for another 30 minutes.
7. Wash, peel, finely chop the onion, heat 2 tablespoons of vegetable oil in a pan, fry the onion until golden brown. Prepare the carrots, grate on a large grater, add to the onion, wash the tomato, cut out the “tail” attachment point, scald and peel, cut into small cubes, add to the pan with onions and carrots. Simmer for 15-20 minutes covered.
8. Transfer the frying to a pan with boiled mushrooms, add vermicelli from durum varieties wheat and cook for another 10-15 minutes.
Related videos
The birthplace of glass noodles, or funchose, is China. The product got its name from the fact that it retains transparency in its finished form. This property is explained by the fact that funchose is prepared on the basis of starch from mung beans. Many are interested in how many calories are in glass noodles. We can say that this is a rather nutritious product: the calorie content of the finished glass noodles is 351 kcal per 100 g of the product. Funchoza has an extremely rich chemical composition, it contains a large amount of mineral compounds and vitamins necessary for a person. However, excessive passion for dishes with glass noodles can bring not so much benefit as harm to health. And with extreme caution, this product should be used by people who have digestive problems.
Funchoza does not have a pronounced taste and smell, but remarkably absorbs the taste and aroma of other ingredients. varied, and recipes with step by step photo can be easily found on the internet. The preparation of the glass noodles themselves, as a rule, takes no more than 4 minutes.
