HOW TO COOK FUNCHOZA

HOW TO COOK FUNCHOZA: TOP 7 VARIANTS

1. CELLOPHANE IN KOREAN

INGREDIENTS:

● Cellophane noodles – 145 g
● carrot – 100 g
● cucumbers – 145 g
● sweet pepper – 45 g,
● garlic – 15 g,
● greenery – 30 g
● refill for funchoza – 115 g.

PREPARATION:

Funchoza pour boiling water for 5-7 minutes, discard in a colander and rinse with cold boiled water. All vegetables except garlic and herbs, chop thin strips, fresh herbs and garlic are finely chopped. Chopped carrots to RUB hands until the juice. All products combine and mix well, then leave for 2 hours in the cold for insisting, before serving, stir again thoroughly.

2. CELLOPHANE WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

● Rice 250 gr
● Pepper 1 pc
● Carrot 1pc
● Zucchini 1 pc
● Union 1 pc
● Tomato 1 pc
● White mushrooms, отваренные 150 gr
● Cabbage 100 gr
● Ginger, sogipa taste
● Garlic to taste
● Soy sauce

PREPARATION:

Bring to a boil the water, potseluem, put in boiling water the noodles, remove the pan from the heat and leave the noodles for 5-7 minutes. After unfold the noodles in a sieve to drain the water. In a pan heat the olive oil. Put in oil, finely chopped onion and carrots.

Fry until Golden brown and add thinly sliced zucchini and peppers. Simmer until the vegetables are soft. Put the sliced mushrooms and simmer for another couple of minutes. Add chopped tomato and shinkovannoy cabbage. When the vegetables are soft, add chopped garlic, chopped in fine julienne ginger and soy sauce. Stir and put the noodles. Stirred, heated and remove from heat.

3. CELLOPHANE BEEF

INGREDIENTS:

● 300g. otvarennoy funchoza
● 1 tbsp vegetable oil
● 300 gr. beef fillet
● 2 medium-sized carrots
● 1 bell pepper (I used yellow)
● 1 onion
● 2 cloves of garlic
● 2 tbsp soy sauce
● salt, pepper

PREPARATION:

In a deep frying pan, heat vegetable oil and fry the beef fillet, thinly sliced. When the meat has turned Golden brown, add the carrots and bell pepper, thinly sliced, onion, roughly chopped. Obzharivaete all together for another 10 minutes, then dobavit chopped garlic, soy sauce, salt, black pepper to taste, and saute 5 minutes.

To the finished meat with vegetables dobaviti pre-cooked funchoza, peremeshayte gently, cover and prograt on very low heat for 2 minutes. Pepper can be replaced with green radish, I did not eat in the family so I added pepper.

4. CELLOPHANE MEAT

INGREDIENTS:

● meat-200-300g.,
● cellophane-200gr.,
● onion-head 3,4,
● carrots in Korean ready-300g.can be more
● a little vinegar,
● condiment for carrots in Korean,
● salt,pepper.

PREPARATION:

Thinly sliced meat(better if it is slightly frozen,then it is easier to thinly slice), fry in vegetable oil,salt,add chopped onion half rings,fry lightly,add carrots in Korean,stirred,warmed up.in a bowl combine cooked more funchoza(it is better to cut) with meats and vegetables ,add seasoning for Korean carrot,a little vinegar(as you like),salt if needed,pepper.allow to cool,and of course to try.

5. CELLOPHANE WITH CUCUMBER AND CARROTS

INGREDIENTS:

● 100 g funchoza,
● 60 g carrots in Korean,
● 20 g of soy sauce,
● 2 garlic cloves,
● 1 cucumber,
● olive oil.

PREPARATION:

Noodles to boil, dry it, let it cool down. Cucumber cut into long thin strips. To connect noodles with carrots and cucumber, add soy sauce. Crush the garlic, mix with olive oil, season the salad and mix well.This is a basic recipe salad with funchoza.

If you add to these ingredients like fried chicken, you get a delicious salad with funchoza and chicken – add the ingredients according to your taste and invent your own recipes salad with funchoza – in principle, in this case infinite, don’t be afraid to show imagination. Will suit meat, fish and seafood, and lots of options of other vegetables (eggplant, zucchini, sweet pepper, radish, onion, etc.).

6. CELLOPHANE WITH MEAT (CHICKEN, PORK, BEEF)

INGREDIENTS:

● 700 grams of meat,
● 250 g funchoza,
● 1 carrot,
● 1 onion,
● 2 garlic cloves,
● soy sauce
● olive oil
● black pepper,
● salt

PREPARATION:

Carrots and onions clean, chop the onion half rings, carrots to RUB on a large grater, cut the meat into thin strips about 0.5 cm thick. Funchoza boil, discard in a colander, rinse with cold running water, then Pat dry.

Preheat the frying pan with olive oil, put the meat, fry 5 min, add pepper and salt, add onions, stir, put the carrots, stir again, pour soy sauce, put funchoza and passed through the press garlic, mix well, saute for 5 minutes, stirring occasionally, serve hot or cold.

7. CELLOPHANE SHRIMP

INGREDIENTS:

● 100 g funchoza,
● 10 peeled cooked shrimp
● 1/2 bell pepper,
● 3-4 pen green onions,
● 1 garlic clove,
● 1/2 carrot,
● 2 tsp sesame oil,
● 1/2H.l. sesame seeds,
● soy sauce
● parsley.

PREPARATION:

Funchoza to cook according to instructions. Julienne slice the vegetables, put them in a pan with vegetable oil and fry for 2-3 minutes, add the peeled ready shrimp, 1 minute to extinguish, add passed through the press garlic, green onions, drizzle with sesame oil, soy sauce, add funchoza, stir and a minute to extinguish, before serving, sprinkle sesame seeds and chopped parsley, to serve funchoza shrimp hot or cold. There are many other ways of cooking funchoza, but there is a universal recipe – prepare the noodles with your favorite products and get a dish that would taste best for you!

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