Filling for fuchsozy, made by own hands: the most delicious element of Japanese cuisine

What is a filling for fucchose? With your own hands, you can make this supplement quickly enough. However, with this dish so far not every mistress knows each other. And you should definitely try this noodle. Correctly prepared filling for fuchozy own hands - it's very tasty and satisfying. In a word, this is a wonderful product in every way.

Filling for fuchozy, made by yourself. Where to begin?

Before you figure out how the refueling for the fungus is prepared with your own hands, you need to understand what it is all about. And this is starch or rice thin noodles. For its preparation starch of sweet potato, mung beans, canes, potatoes, maize, yams or cassava can be used. Because of the transparency, this noodle is often called glass noodles. It has no pronounced taste, but absorbs the smells of the products with which it is prepared.

Preparation of noodles

So, in order. Filling for fuchsozy, made with his own hands, is only the second step in the preparation of a delicious spicy dish. Initially, the noodles must be properly boiled. With its diameter of about 0.5 millimeters, it is simply poured with boiling water, covered with a lid and infused for five minutes. If the noodles are thicker, it is boiled in boiling salted water. However, not more than four minutes. The overcooked fecchosis turns out to be dehydrated, and undercooked - it sticks to the teeth. To prevent sticking when cooking, add vegetable oil (per liter of water - a tablespoon) to the water.

Funchoza in the form of "skeins" is tied with a thread, the water in a deep saucepan is brought to a boil, the hank is cooked, folded into a colander, placed under running cold water, takes up the string and is shaken. The thread is removed on the cutting board. The feces is cut across with the help of a sharp knife with strips of the necessary length.

Preparation of refueling

The noodles are ready. Now the refueling for the fucose is being done. Its recipe is absolutely simple. To do this, you need 550 ml of vegetable oil, 150 ml of vinegar, 50 g of sugar, 2 g of black pepper, 20 g of salt, 2 g of citric acid, 2 g of coriander, 2 g of ground ginger, 5 g of fresh chili, 10 g of fresh garlic , 250 ml of water. Water is brought to a boil. It is bred sugar, salt, vinegar is added, vegetable oil, spices, garlic, chili. The mixture is once again brought to a boil, covered with a lid and cooled. This dressing is also used for many East Asian salads.

In Korean

This is another interesting option. Filling for funchesy in Korean will require even less effort and cost. 150 grams of noodles will need 100 g of carrots, 150 grams of fresh cucumber, 50 g of sweet pepper, 15 grams of garlic, 30 grams of greens.

Funchoza poured for five minutes with boiling water, leaned back in a colander and washed with boiled cold water. All vegetables (except for greens and garlic) are shredded with thin straws. Garlic and greens finely chopped. Carrots are rubbed with hands until it gives off the juice. All ingredients are mixed and insist on cold for about two hours. Before serving, the filling for fucchose in Korean is thoroughly mixed again.

Without spending time

Home refueling for fuchozy still requires some time. The preparation of this everyday and festive snack is a certain art. This will require a bit of experience and patience. After all, from the first time the dish is not always obtained. It is necessary not only to properly weld noodles, thinly chop cucumbers and carrots. It is also important to mix all this on the basis of vegetable oil. If you do not want to spend too much time trying and making mistakes, you can also purchase a finished product in the store. To date, this is no problem at all.

So, the cooking begins. Noodles are soaked for about five minutes in hot water, reclines into a colander, washed with cold water. In a deep bowl it is mixed with vegetables (bell pepper, cucumbers, carrots). Mix the ingredients for three minutes. There, garlic and greens are added. After that, the dish is poured into the dressing. It is still mixed. Insists for two hours. Once again mixed and served to the table.

The composition of the filling includes vinegar, vegetable oil, sugar, salt, citric acid, water, ginger, coriander, garlic, chili, sodium glutamate as a taste enhancer, potassium sorbate as a preservative, xanthan copper as a stabilizer. (на 100 грамм). The energy value of this product is 540 kilocalories (per 100 grams). Nutritional value: 1.3 grams of protein, 55 grams of fat, 10, 1 gram of carbohydrates. Bon Appetit!