Funchoza - thin rice noodles. Due to the fact that in a cooked form it becomes almost transparent, it is also called “glass” in our country. This noodle perfectly absorbs the smell and taste of all components of the dish, so it is often used in the preparation of first courses. Chinese soup with funchose can be chicken, meat, mushroom, with seafood. Thanks to vermicelli and a small fraction of soy sauce, the broth will become fragrant, with a characteristic Asian touch. Consider the main recipes.
Whiskey broth with funchose
This is a kind of brainchild of our hectic age, as traditional soups of Chinese cuisine require time, diligence and attention. We cook an ordinary European broth (at least from chicken wings), salt it, set aside. Finely chop the pork pulp (about 250 g). Chop the half of the head of Beijing cabbage. Pour a handful of funchoses with boiling water to soften. In a special wok pan in vegetable oil, quickly and quickly fry pork. We move it with a spatula to the edge, spread Beijing cabbage in the center. When she gives the juice, put the strained noodles. Then transfer the contents of the pan to the broth. Let it boil for about 5 minutes, after which we add a pinch of ginger, 2-3 tablespoons of soy sauce and 8 chopped green onion feathers. Turn off the heat and insist a little under the lid.
Fungose Mushroom Soup
The recipe allows the use of champignons, white mushrooms, mushrooms, oyster mushrooms - fresh. Cook chicken broth. Grind 200 g of mushrooms, onion, carrot, bell pepper. Fry onion in vegetable oil first, then mushrooms, put them in the broth. Add the remaining vegetables and soy sauce. Pour noodles with boiling water for three minutes, strain, put into an already prepared soup. Sprinkle with fresh herbs before serving.
Chinese soup with funchose and seafood
We cook the broth in advance - fish or vegetable, into which we drop the oyster shells for the smell. Cut a small piece of ginger root, onion and pod of bell pepper. Fry vegetables in olive oil. Warm up the broth. Once it boils, add the roast there. We also place raw (solid) funchose. Two minutes after boiling again, pour a pack of frozen sea cocktail. Let’s cook literally 1-2 minutes and turn it off. In ready chinese soup with funchose pour 4 tablespoons of soy sauce. Sprinkle the dish with finely cut parsley.
Beef bone Navar
In this recipe we still need a pulp of meat - about 200 g per three-liter pot of soup. But first, cook the broth from a good brain bone, dropping it in 2 liters of water. Fry the pulp cut into cubes in vegetable oil until a crust forms. We take out the bone, and lay the meat to boil in the broth. We clean two potatoes, cut into strips, add to the soup. Salt our fat. We make a frying of onions and grated carrots. We throw it into the pan when the potatoes are half ready. Add the broth and season it with spices. At the end, add a handful of raw glass noodles. Turn off Chinese soup with funchose and sprinkle with herbs.