Funchoza with seafood: a recipe for oriental cuisine

Probably the easiest and fastest wayprepare a snack for many of us - boil the noodles, then fill it with something. It is also an optimal side dish, which is suitable for almost any product: meat, vegetables, fish. But noodles are also different. One of the varieties, differing in its composition and taste, is fuczosa. It is very popular not only in the East, but also in European countries, and even in America. The most commonly used option is a fucose with seafood. The recipe is not difficult to prepare. A refined and unusual taste will surprise even the most picky gourmet. Well, shall we try to cook it?

A bit about "glass noodles"

Yes, this is one of the most popular names for fancy. Noodles have a transparent appearance, hence the corresponding name. This vermicelli is thin, and it should be cooked in a very careful way, so that it is by no means stuck together, turning into lumps. Make glass noodles from starch. And it, in turn, is obtained from mung beans. By the way, vermicelli, made from rice or potato, is not recognized as true connoisseurs of Asian cuisine authentic. So when choosing an ingredient, be extremely careful.

Often, glass noodles are mistakenly calledrice. But that after cooking becomes white, similar to spaghetti. Starched noodles from mung beans are translucent and less resistant to temperature. Therefore, it is important not to turn the dish into a mess, but leave the fibers elastic and excellent taste qualities. As a rule, the fungus has a round section and is sold in a dried state.

Origin

Concerning its origin, there arelegends and stories. Some of them argue that the fachoza with seafood - a recipe is traditionally Chinese, others say that this vermicelli has Indian, even Japanese origin. But it's almost impossible to say unequivocally about the cuisine to which the dish belongs.

Funchoza with seafood. Recipe with a photo

We will need: half a liter chicken broth, 250 grams of glass noodles, dry ginger ground, 100 grams of frozen green peas, a frozen seafood cocktail - 250 grams, a onion, carrot, lean olive oil, a little salt.

Cooking is easy

How is the fachoza prepared with seafood? The recipe of preparation is simple and is accessible even to the beginner in culinary business.

Seafood is thawed. We clean from shells and unnecessary fragments, if there are any. We wash it in running water.
Vegetables clean and cut. In a deep frying pan pour oil, reheat it well, send the chopped onion, frying it to a golden shade.
Then add carrots and dry ginger to the frying pan. Fry all together with the onion.
We pour a warm bouillon into the frying pan, and when it boils, quickly dip the "glass noodles."
In a minute we send the same seafood plus green peas. Add salt to taste and let it boil for another minute.
Immediately serve the prepared dish to the table. Funchoza with seafood is a recipe that everyone can do!

With shrimps

We need the following components: 250 grams fuchozy (pack), a pair of onions bulbs, one large sweet pepper (Bulgarian), 250 grams of boiled shrimp, coriander as seasoning, garlic, a little sesame oil, juice halves of lemon (or lime), lean oil.

Preparation

Glass noodles are filled with steep boiling water and brewed for several minutes. Then merge into a colander (do not pour out water).
Onion plus Bulgarian pepper cut with straws, coriander and chop finely. Purified garlic is pressing.
Soy sauce is slightly diluted with water from under the noodles, add cilantro and garlic, lean (preferably olive) oil plus juice of half a lemon.

The mixture is cooked on low heat for about five minutes (you needstir constantly). Noodles are cut large and mixed with boiled shrimps. Season with onion and pepper, plus greens, pour and mix. So the fancy fish with seafood is ready. The recipe is very simple. So you should try at least once to cook.

Salad from fuccoza with seafood: recipe

For preparation we need the followingIngredients: 500 grams of fungi, as many freshly frozen seafood, a pair of onions, 50 grams of butter, half a glass of milk, rice vinegar, soy sauce, parsley or coriander (or both), a large cucumber, a couple of sweet and one bitter pepper.

How to make a salad?

It is very easy to prepare a fucoze with vegetables and seafood. The recipe is as follows.

We cut the pepper and the cucumber - with straws, finely chop a bit of hot pepper, add the parsley to the mass and mix it.
As a dressing, use a spoonful of soy sauce with garlic plus a spoonful of rice vinegar (pink color). We mix vegetables with this mixture and leave it to marinate.
"Glass noodles" pour steep boiling water, leaving for a few minutes. Then drain the water, rinse the vermicelli under cool water, discarding it in a colander.
Funchozu we fill with a spoon of pink vinegar, carefully mixing.
Onion cut into small pieces, fry in oil untilgolden state, then add and seafood. We cook 3 minutes, pouring in milk, soy sauce, a spoonful of rice vinegar. Stir everything and stew for about five minutes.
Turn off the stove, add parsley with cilantro, let the salad stand under the lid for a few minutes.
We pour out into the plate, and lay out on topseafood, abundantly pouring sauce. So our hot salad - fucchosa with seafood is ready. The recipe is very simple, and the dish is very tasty and original, it is preferable to use it in a hot form.