Someone has known her for a long time, someone has never heard of her, someone mistakenly believes that this is the name of the finished dish. In fact, funchose is a thin, almost transparent noodle. Sometimes it is called "glass." Traditionally, rice flour, corn starch, potato, sweet potato, yams, mung bean and cassava are used to make such noodles.
It was widely used in the countries of Southeast Asia, where it is added to salads, appetizers, soups or used as a side dish.
Food lovers prefer to eat cold
rice vermicelli . It is believed that this way you can better feel the taste and enjoy it. One of the advantages is satiety, but at the same time lightness of funchose
noodles. The calorific value of this product is 320 kcal per 100 g in dry form.
It is hard to say which country she comes from. Some believe that this is Dungan (by the name of the region of China) cuisine, others - Japanese, and others - Thai. There are also discrepancies in the spelling of the name: fenchose, fucheza, fencheza, fantasy, funcheza.
The complete absence of smell and bright taste is widely regarded by many as the undoubted advantage of funcho noodles. Calorie content of the product can be reduced to 87 kcal per 100 g. For this, it is enough to boil it so that excess starch is gone.
In fact, the preparation of funchose can be very diverse. The number of recipes is limited only by the imagination of the chefs and the presence of any ingredients. It is in perfect harmony with fresh vegetables, seafood, fish, meat, mushrooms, various sauces and seasonings.
When traveling in Asia, do not deny yourself the pleasure of tasting local dishes with funcho noodles. The calorie content of oriental cuisine is not as high as, for example, Russian or Ukrainian, due to the special way of processing products and the lack of oil. But do not forget about spicy spices that increase appetite, which can lead to overeating.
If the diameter of the noodles does not exceed 0.5 mm, pour boiling water over it, cover with something, wait five minutes and drain the water. Thicker rice paste is boiled in salted water for four minutes with the addition of vegetable oil: one tablespoon per liter of water. Ready-made vermicelli should crunch a little, but be soft.
Fungose noodles, the calorie content of which allows it to be included in the diet, are also valued among athletes. The secret to such success is in complex carbohydrates that provide energy for the whole day. In addition, the required daily rate of sugar and fat is reduced without harm to health.
Properly prepared funchose is a benefit to the whole body. The B vitamins contained in its composition strengthen the nervous system. Vitamin E, nicotinic acid, phosphorus, iron, potassium, calcium, manganese, zinc, selenium, magnesium, copper and other trace elements contribute to the proper functioning of internal organs. Eight amino acids help in tissue regeneration.
Rice noodles are a real find for those who are used to watching their figure and their own health. If you still haven't included it in your menu, then be sure to do it. Bon appetit and tasty funchose experiments!