Who first invented the pasta?Italians, most likely, you will think - but you will be wrong. The first made rice noodles residents of the East. And the famous Marco Polo, after his trip, brought her for the first time to Europe, where the idea of making pasta from flour and water took root. Funchoza - noodles from rice or bean flour. We learn how to prepare funchoz. With shrimps and other seafood, sweet peppers and oriental spices - this dish is very popular in the cuisine of the peoples of the East.
В России эту тончайшую лапшу иногда называют "Glass noodles". But in order to be completely accurate, it should be noted that bean noodles look glass-transparent after cooking, while rice rice becomes milky white. Elastic funchoza with shrimps - this is a dish worthy of mastering its preparation.
Today, Funchoza has become a fashionable product, in manyRice noodles are sold freely in stores, with shrimps and other exotic ingredients will also be no problem. It is not difficult to prepare it, but you will get real fireworks of tastes in one plate. So let's get started.
Shrimp funchoza - recipe and cooking rules
To make funchoza, a little-known product for us, it is important to familiarize yourself with some of its cooking features.
• When choosing noodles in the store, pay attention toits following characteristics: density, color and smell. Color - should be slightly grayish. The smell is almost invisible light aroma of nuts and beans. Density - must be fragile and brittle, regardless of its thickness.
• If the funchoza looks stuck together, muddy, bends easily or has odors, it is better to refuse to purchase such a product. Most likely, a delicious dish of this noodle will not work.
How to store funchose?
Keep it well ventilated but dry.Place in a tight paper bag or glass jar with a loose lid. Protect it from moisture, as it quickly absorbs moisture. Also keep rice noodles away from the aromatic spices so that they are not absorbed.
How to cook funchozu?
Before you combine funchoza with shrimp and other ingredients, it must be boiled properly.
It all depends on the thickness of the noodles.
If funchoza is very thin (0.5 mm in diameter), then just fill it with boiling water and let stand no more than 5 minutes.
If the thickness of noodles is more than 0.5 mm, then boil like pasta, but only 3 or 4 minutes.
So take a pot into which you pour water.from calculation: on 100 gr. Funchozy one liter of water, a teaspoon of salt and a tablespoon of vegetable oil, so that during cooking noodles do not stick together. Boil the water.
Thread a thick thread through a hank of noodles and tie a ring. Dip in boiling water.
How to determine if funchoz is ready?
If there is transparency and a characteristic grayish color, while funchoza is soft, but slightly crunchy - this means that it is ready.
When cooked, remove the noodles by the ends of the thread, fold it in a colander, rinse with cold water, shake the noodles, place on the board and cut into pieces (remove the thread).
Now you can finish cooking the salad "Funchoza with shrimp":
- cut vegetables into straws (1 sweet pepper, small carrot) and fry in vegetable oil;
- add 10 boiled peeled shrimps and fry for a minute;
- clove of garlic (squeeze), put a few feathers of green onions, pour with soy sauce and sesame oil (to taste);
- Wash the finished funchoza in a frying pan with shrimps and vegetables for about a minute;
- when serving, sprinkle with sesame seeds and parsley (finely chopped).
Low-calorie funchoz, contributing to improved digestion and recuperation, has won recognition from connoisseurs of good cuisine all over the world. Appreciate this wonderful and healthy dish.
