Asparagus and funchose - combine recipe in one salad

Asparagus and funchose - combine recipe in one salad

Ingredients

Step-by-step recipe for making Asparagus and funchose - combine in one salad with photo

This is how the delicacy is prepared:

Break the dry asparagus into small pieces. Place in a container with warm water and let it swell for three hours.

Later, boil the funchose for about 5 minutes.

Cut the champignons and cooked asparagus into small pieces.

Video recipe Asparagus and funchose - combine in one salad

Funchoza with cucumber

You can also prepare funchose with cucumber. The dish is prepared quickly and simply, but the taste comes out unique and unique!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
fresh cucumbers - 2 pcs.;
funchose-0.5 pack;
seasoning for funchose - 1 pack.

This is how the dish is prepared:

Boil noodles as directed on package.

Wash the cucumbers and cut into strips.

Fill the funchose with hot water, after 5 minutes cut it using scissors.

Cool appetizer of fuju, funchose and spinach (recipe with photo) | Chinese cuisine

Botsai Fensi Ban Fuzhu, or a cool appetizer of “soy asparagus” fuzhu, funchose and spinach , is a common and tasty popular dish of home-made Chinese cuisine.
“Soy asparagus” fuzhu and funchoza (transparent narrow “glass” bean noodles) are one of the most beloved Asian products in Russia. Ready-made salads from them can be purchased at any chain store. Even factory-prepared dressings began to be sold, and they were made in Russia. Fuzhu, despite its Russian name “soy asparagus,” has nothing to do with this generous vegetable - it is a soy product. What exactly is it and the history of its appearance, we learned in the recipe “Cool Soy Asparagus Appetizer”. And we also already introduced our readers to funchose - in the recipe “Funchose Salad”. We want to offer one of the countless options for making fuju ("soy asparagus"). Fuzhu itself is actually a tasteless product, like tofu, therefore the dressing plays an important role, it is it that sets the taste of the dish. In our recipe, the dressing consists of common Chinese seasonings (dark rice vinegar, light soy sauce, sesame oil, chili oil, dry granulated chicken powder and snow white sugar). This sauce is seasoned with soy asparagus, fuju, funchose and blanched spinach. As a result, the cool snack has the usual “Chinese” taste - moderate salty-sweet, slightly spicy, with a slight sourness and a sesame aftertaste. The recipe is very simple and even beginner lovers of Chinese cuisine can do it. Botsai Fensi Ban Fuzhu is a vegetarian dish (if you replace the dry chicken broth in granules with vegetable or mushroom broth).

INGREDIENTS:
spinach – 150 g,
funchose – 40-45 g (1 skein),
fuju soy asparagus – 3 sticks,
light soy sauce – 1 tsp,
dark rice vinegar – ½ tsp,
sesame oil – 1 tsp. .l.,
chili oil – 1 tsp,
water – 2 tbsp,
dry chicken broth in granules – 1 tsp,
snow-white sugar – 1 tsp,
salt – ¼ tsp.

Soak dry soy asparagus in cool water for at least three hours (preferably overnight (that is, in the dark ).
Soak the funchose in cool water for 20 minutes (until soft).

Prepare the salad dressing: in a suitable-sized container, mix sesame oil, dark rice vinegar, light soy sauce, chili oil, snow-white sugar, dry chicken broth in granules and water until the sugar dissolves.
Remove the soaked soy asparagus from the water. Drain off the water in which the asparagus soaked. Rinse the asparagus with clean water, squeeze out the water from it and cut into 5 cm pieces, then cut the pieces lengthwise into the thinnest slivers.

Blanch the soaked funchose in boiling water for 1 minute. Place the funchose on a sieve and rinse with cool water.

Wash the spinach and blanch it in bubbling salted water with 1 tsp. vegetable oil 1 minute until softened. Place the spinach in a sieve and rinse with cool water.

In a salad bowl (or gastronorm container) put funchose (for ease of eating, it can be cut into pieces with scissors), spinach lightly squeezed out of excess water, fuchu straws from soy asparagus and salad dressing. Stir the contents of the container so that the dressing covers the ingredients, and let sit for 10 minutes (or so).

Place the finished salad on a serving plate or in a bowl and serve as a cool appetizer.

With respect, Zverev Sergey.

See all recipes in the section “Chinese cuisine”

Funchoza with carrots and soy asparagus

Funchoza with carrots and soy asparagus seasoned with soy sauce, vinegar and vegetable oil. This dish can be prepared for guests, children, or just to have fun for lunch.

Compound:

• Dry funchose (glass, starch, Chinese noodles) 200 g

• Carrots 70 g
• Soy asparagus 70 g
• Soy sauce 40 ml (2 tablespoons) • Wine or rice vinegar 10 ml (1/2 tablespoons)
• Salt 2 teaspoon
• Vegetable oil 40 ml (2 tablespoons)

Ingredients for making Funchoza with carrots and soy asparagus

Step 1

Peel the carrots. Grate with long noodles on a “Korean” grater

push carrots for funchose

Step 2

Place dry funchose in a deep cup. We break the soy asparagus into pieces 5 cm long and put it in a cup with funchose. ATTENTION. do not break the funchose because it does not fit into the cup. When you add water, the funchose will become soft and flexible

Funchoza and soy asparagus

Step 3

Add salt to a cup and pour 2 liters of boiling water. As I said, the funchose will become soft and you can bend it and fit it completely into the cup.

pour boiling water over funchose and soy asparagus pour boiling water over funchose and soy asparagus

Step 4

Cover the cup with a lid or plate or film. Let the funchose and soy asparagus soak in salted water for 10 minutes.

soak funchose and soy asparagus with salted water

Step 5

After 10 minutes, open the lids and mix the funchose and asparagus with a fork. We check readiness. You can check readiness by cutting the soy asparagus with scissors. If the soy asparagus is soft and snow-white inside, then it’s ready.

mix funchose and soy asparagus

Step 6

Place the funchose and soy asparagus in a colander. Let the water drain for 2 minutes

Drain the funchose and soy asparagus in a colander

Step 7

Transfer the funchose and soy asparagus into a cup. ATTENTION. If the funchose is very long, you can cut the noodles with scissors. Add carrots, soy sauce, oil, vinegar and mix

Funchoza with carrots and soy asparagus Funchoza with carrots and soy asparagus

We place our vegetarian funchose with carrots and soy asparagus, seasoned with soy sauce and vinegar, on a serving dish.

Soy asparagus salad – 12 best recipes

It is necessary to immediately clarify that soy asparagus has nothing in common with ordinary asparagus. The last one is a vegetable, and the first one is a product obtained artificially from soybeans. In fact, soy asparagus is foam collected from boiled soy milk and dried. The product is cheap, has a neutral taste, and therefore is suitable for making various dishes. The most popular option is soy asparagus salad.

What is soy asparagus

It must be said that the described product is called soy asparagus only in our country and neighboring countries. In Asia it is called differently, for example, the Chinese call it fuzhu, and the inhabitants of the land of the rising sun - yubu.

The product contains a lot of vegetable protein, which is why it is perfectly satiating and extremely digestible. But it should be noted that soy asparagus is quite nutritious; 100 grams of dry product contains almost 400 kcal! But when used in moderation, the product is very useful.

Asparagus is sold dry, so it must be cooked before making the salad. If you have time, add cool water to the asparagus and leave for 6-8 hours until softened. If there is no time, then asparagus can be poured with boiling water and cooked at low simmer for about 20 minutes. But the extreme option of preparation should be used only in critical cases, because boiling destroys vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and valuable amino acids.

After such preparation, asparagus can be used for further processing. It can be marinated or fried.

The finished asparagus is combined with the rest of the salad ingredients. The dish is seasoned with vegetable oil with the addition of vinegar or lemon juice, but there are also recipes for salads with mayonnaise.

Noteworthy facts: soybean is the only plant-based food product, the usefulness of which is still debated. On the one hand, it contains a lot of necessary substances, on the other hand, soy contains substances similar to female sex hormones, in other words, when consuming soy products, there is a risk of developing hormonal imbalance.

Korean soy asparagus salad

There are a huge number of options for Korean-style soy asparagus salad; we offer a very simple recipe that uses ready-made carrots in Korean.

• 200 gr. dry asparagus;
• 400 gr. ready-made Korean carrot salad;
• 2 medium sized onions;
• 50 gr. parsley and dill;
• 0.5 teaspoon each of dark, reddish and aromatic ground pepper;
• 1 tablespoon soy sauce;
• 5-6 cloves of garlic;
• salt to taste;
• oil for frying.

Soak the asparagus in water, when it becomes soft, cut into pieces 2.5-3 cm long. Cut the onion into thin halves of rings. Fry the onion in vegetable oil until translucent. Add chopped asparagus to the onion and, reducing the heat, simmer for 10 minutes under the lid. Add spices and finely chopped garlic to the pan, add heat and fry, stirring for 2-3 minutes. Transfer the fried foods to a plate to cool quickly.

Mix asparagus and onions with ready-made Korean carrots (store-bought or homemade). Season with soy sauce, sprinkle with finely chopped herbs.

Advice! If desired, you can add a spoonful of wine vinegar to this salad.

Asparagus salad with vegetables

Soy asparagus salad with vegetables is a light and tasty appetizer.

• 250 gr. dry asparagus;
• 3 carrots;
• 2 cucumbers;
• 3 cloves of garlic;
• 2 tablespoons soy sauce;
• 100 ml vegetable oil;
• 1 teaspoon vinegar;
• 1 teaspoon reddish hot pepper;
• dill, parsley, salt, ground coriander to taste;
• 1 small onion.