Salad with funchose and beef

Salad with funchose and beef

Salad with funchose is an unusual combination of Asian noodles made from beans and ordinary vegetables and meat.

Ingredients for “Salad with funchose and beef”:

• Funchoza – 100 g
• Beef – 300 g
• Bell pepper - 1 piece
• Cucumber - 1 pc.
• Carrots - 1 pc.
• Soy sauce - 60 ml
• Vegetable oil (plus oil for frying) - 1 tbsp. l.
• Garlic - 1 tooth.
• Vinegar - 0.5 tbsp. l.
• Sugar - 1 tsp.
• Red hot pepper - to taste
• Coriander (ground) - 1 pinch.

Production time: 20 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Salad with funchose and beef”:

Cut vegetables and meat into strips.

Prepare the funchoza according to the instructions on the package (pour boiling water over it, leave for the prescribed time, wash with cool water.)
You can go through it with scissors to slightly shorten the vermicelli threads.

Heat oil in a frying pan, add a clove of garlic, cut into several pieces, and heat through.
Once the garlic turns golden, remove it. Place beef in garlic oil.
Fry, stirring, over high heat for 5-7 minutes.
Shortly before the end of cooking, add salt and season.

Add vegetables.
Fry for 1-2 minutes, stirring, over medium heat.

Prepare the zapraka: mix soy sauce, vegetable oil, sugar and vinegar. Mix thoroughly.

Place the meat and vegetables in a salad bowl, add funchose and dressing.
Mix well.

The salad should sit in the refrigerator for at least 2 hours.
Bon appetit!

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June 26 Natalya Shilova # (recipe creator)

June 26 Natalya Shilova # (recipe creator)

June 19 Natalya Shilova # (recipe creator)

June 19 Natalya Shilova # (recipe creator)

June 19 Natalya Shilova # (recipe creator)

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Funchoza with meat and vegetables

This is a very tasty salad. Try it, you'll like it! Funchoza salad with meat is a delicious and wonderful salad for any holiday. It's very easy to prepare. In addition, this is not only a tasty, but also a healthy dish. Glass noodles with vegetables can be consumed in any quantity without fear of spoiling your figure.

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3. Funchoza with meat and vegetables

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 3 hours 30 minutes

Step-by-step production

Step 1:

Prepare the products listed in the list. I took pork, neck part, but chicken fillet, cut beef or veal will do. I had 100 grams of funchose, but you take 200 grams as indicated in the recipe, it will be tastier.

Step 2:

If necessary, defrost the meat by moving it to the bottom shelf of the refrigerator in advance. Rinse the pulp, dry with cardboard towels and cut into thin strips.

Step 3:

Transfer the meat slices to a bowl. Pour in soy sauce, stir and leave to marinate for 3 hours.

Step 4:

Peel the carrots and grate them like you would a Korean carrot.

Step 5:

Wash the bell pepper, cut it in half, remove the center and seeds. Thinly slice into strips.

Step 6:

Peel the onion and garlic cloves and chop finely.

Step 7:

Grate the fresh cucumber, washed and dried with cardboard napkins, on a grater in Korean.

Step 8:

Pour refined vegetable oil into the frying pan. Reheat. Place the meat and fry over medium heat, stirring constantly. At first I simmered it under the lid, then fried it until cooked. This took approximately 10 minutes. Transfer to a plate and let the meat cool.

Step 9:

Boil the noodles in more water. From the moment it boils, cook for exactly 5 minutes. Not longer, otherwise it will turn out tasteless. Add 1 tbsp to the cooking water. l. vegetable oil so that the noodles do not stick together. Place the finished noodles in a colander and let them cool.

Step 10:

In a hot frying pan, fry the onion and garlic, then add the carrots, be sure to stir the vegetables so as not to burn.

Step 11:

Then quickly fry the chopped bell pepper. In a suitable size container, combine noodles, fried vegetables, meat, and cucumber. Taste and add salt if you think necessary, also sprinkle with sesame seeds. Our salad is ready. Very tasty! Serve this dish with at least some wine, tea, juice.

Wash the meat, be sure to dry it with a cardboard towel, otherwise excess moisture will not allow it to fry - it will stew.

Pierce the meat with a knife: if the knife goes in easily and light juice flows, it means it is ready, if the juice is pink or reddish, you need to continue cooking.

To prevent irritation of the mucous membranes of your eyes when cutting onions, wash the onion and knife with cool water. The cutting board will not absorb the nasty onion smell if you rub it with a piece of lemon before cutting.

The skin, if it is not rough, not damaged and not bitter, does not need to be cut off.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk oversalting.

Use oil with the highest smoke point for frying!
Any oil is useful only until it reaches a certain temperature - the smoke point, at which the oil begins to glow and toxic substances, including carcinogens, are formed in it. With rare exceptions, unrefined oils have a low smoke point.
They contain a lot of unfiltered organic particles, which quickly begin to glow. Refined oils are more resistant to heat and have a higher smoke point. If you are going to cook food in the oven, frying pan or grill, make sure to use oil with the highest smoke point. The most common of the oils with the highest smoke point are refined varieties of sunflower, olive and grape.

Meat and funchose salad with peppercorn recipe

Ingredients

Step-by-step recipe for making Meat and funchose salad with peppercorns with photo

This is how the delicacy is prepared:

Boil the funchose immediately as written on the package. Later, cut it in half to make it easier to eat.

Rinse the meat, dry it with a cardboard towel, cut it into strips, place it in a frying pan, which you previously heated with olive oil. Turn the heat to low, add soy sauce, and simmer the pork for 30 minutes.

Wash the pepper and remove the seeds.

Peel the carrots and other vegetables, cut into thin strips.

Add seasoning, stir everything, the products should be saturated with oriental aromas.

Video recipe Salad of meat and funchose with pepper

Thick mushroom soup with funchose

You can also pamper your household with an indescribably satisfying, tasty and nutritious thick mushroom soup with funchose!

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

Ingredients:
funchose-100 g;
onions - 1 pc.;
carrot - 1 pc.;
tomato - 1 pc.;
garlic-5 teeth;
oyster mushroom-200 g;
soy sauce - 3 tbsp;
salt - to taste;
vegetable oil - 2 tbsp.

This is how the dish is prepared:

Peel the carrots and grate.

Take the onion, remove the skins, cut into half rings.

Cut the tomato into cubes.

Wash the mushrooms and cut into pieces.

Heat the frying pan, pour in vegetable oil, and fry the vegetables and mushrooms.

Turn the heat to low and add soy sauce.

Add the chopped garlic here and fry for a few more minutes.

Next, heat the water in a saucepan, add the fried foods to it, and cook for a couple of minutes.

Funchoza with meat and vegetables in soy sauce

Funchoza with meat and vegetables is a very famous dish of Asian cuisine, it is a salad with noodles. The recipe is simple and easy, prepared from beef, vegetables, fried in a frying pan, and in fact, the noodles themselves - funchose or as they are also called glass noodles. Like any salad, the dish is dressed with sauce. There are a huge number of options for making funchose. Not only can the components be varied, but the manufacturing method itself has thousands of variations. This recipe turns out very tasty. The dish is served hot, but can be eaten chilled.

1. Ingredients:
   1. For the sauce:
2. Step by step manufacturing method:

The word “funchose” often refers to rice noodles. But this is not entirely correct. Funchoza is vermicelli, which is made from mung beans - when dry it looks like glass threads. Noodles do not have their own taste, but very quickly absorb odors and colors from other products. There is no need to cook funchose, just pour water over the vermicelli and leave for 5-10 minutes. Glass noodles are very flexible, hold their shape and do not become limp. But rice vermicelli cannot exhibit such traits. Therefore, to prepare the dish, it is better to use glass vermicelli made from mung beans.

Although the dish has Asian roots, funchose is quite easy to prepare at home. The products, apart from the funchose itself, are all ordinary, easy to find in regular stores (you can find funchose on the shelves with Asian products). The dish turns out to be very tasty, yet low in calories. Can be eaten for lunch or dinner.

The only distinctive feature of the salad, like any dish of Asian cuisine, is the small cut of vegetables and meat. For carrots and sweet peppers, you can use a special grater or cut all the products by hand into narrow strips. Since the salad is prepared quickly, the thinly sliced ​​ingredients can be prepared in a couple of minutes, while retaining a maximum of the necessary substances.

Ingredients:

For the sauce:

• 1 tablespoon soy sauce;
• 1 tablespoon rice vinegar or 1 teaspoon apple/wine vinegar;
• 4 tablespoons of water;
• ¼ teaspoon ground coriander;
• ¼ part teaspoon black pepper;
• Salt to taste.

Step by step manufacturing method:

1. Fill the funchose with water (either cold or hot water, read the noodle label, I poured it with cool water), leave for 6-10 minutes (you can do it a little more, it won’t get soggy).
2. Wash the meat and dry it with a cardboard towel. Cut the beef into thin strips. Place in a bowl, pour in 1 tablespoon of soy sauce and salt. Mix well.
   
3. Meanwhile, cut the carrots and bell peppers into strips. Shred the Chinese cabbage and finely chop the garlic with a knife.
   
4. Pour vegetable oil into a hot frying pan and add beef. Reduce heat, fry covered, stirring, until cooked (about 15 minutes);
5. Add garlic to the meat, fry it, stirring constantly, over high heat until the appropriate smell appears (1-2 minutes), add carrots, cook until soft.
6. Then add bell pepper and fry for a few minutes.
7. Throw in Chinese cabbage. Mix the meat with vegetables, cook for another 2 minutes.
   
8. Drain the water from the funchose (you can cut the vermicelli in half using kitchen scissors), add the glass noodles to the meat and vegetables.
   

Funchoza with vegetables and meat is ready! Can be served hot or cool. Bon appetit!