Funchoza is a thin glass noodle that is gaining popularity in Russia. It can be made from starch derived from rice, mung bean, sweet potato, corn, potatoes, etc. The only difficulty is to properly prepare the funchose.
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After cooking, the noodles have a transparent appearance, which attracts attention. In addition, funchose does not have a characteristic taste, but absorbs it from products that are prepared with it.
Glass noodle dishes can be either cold or hot - this is unique in this. Seafood, meat, vegetables, spices, fish and much more go well with funchose. You can combine it with everything you want.
For the preparation of salads or appetizers, funchose, the diameter of which is 0.5 mm, must be poured with boiling water, mixed and covered with a lid. For 100 g, it is best to take 1 liter of water. Literally after 5 minutes, the noodles need to be thrown into a colander with small holes.
If the diameter of the noodles exceeds 0.5 mm, it must be boiled. Boil enough water on the stove, salt, wait for active drilling and discard funchose. Gently stir, cook for no more than 3-4 minutes, drain the water. Glass noodles do not need to be rinsed, because if it is properly boiled, it does not stick together.
In noodles, glass noodles should be added at most 3 minutes before being cooked. If you cook on an electric stove, remove the pan from the burner; otherwise, the funchose may become sour or completely dissolved from the residual heat.
Funchoza, deep-fried, has a very interesting taste. Heat enough oil to completely cover the noodles. Lower the funchose, remove it after a few minutes and put on a colander so that the remaining oil drains.
Glass noodles in the form of nests are prepared in a slightly different way. Each skein needs to 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 slow fire, as soon as the water boils, you need to throw the funchose into a colander and rinse with cold water. Before serving, be sure to cut the threads.
Remember that overcooked funchose will become sour and sticky, and undercooked will stick to your teeth. Properly prepared glass noodles should be soft but supple. If you are preparing it for the first time, it is possible that the result will disappoint you. With experience, you will learn how to boil funchose.
You can boil funchose in meat, vegetable, fish broth. You can not use saponified, as noodles can be saturated with an unpleasant odor and stick together. Saturated broths are not the best option, dilute them with water in equal proportions.
If you can’t boil the funchose or it sticks before it is ready, add vegetable oil to the water at the rate of 1 tbsp. per liter. Also try to boil glass noodles in a sufficient amount of boiling water, otherwise it will stick together.
Not all funchose turns out well, because much depends on the manufacturer. Try not to buy glass noodles that are too cheap, because saving money can ruin the dish.
You can buy high-quality funchose prepared in compliance with the recipes in the ABC of Taste store. Glass noodles are presented in an assortment from the best suppliers.