2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50
Over the past decades, the assortment of our stores has changed dramatically. If earlier domestic products did not appear in the public domain often, now supermarket shelves are breaking under the weight of overseas dishes, among which you can see a product under the strange name of funchose. Not everyone knows what it is, and only a few have tried it at all.
Funchoza. What is this?
Russian "experts" call this product as soon as they can: Thai pasta, white vermicelli, and even crystal pasta. As you can see, you can argue here for a long time, but let's not torment and say that this is a favorite dish of Japanese samurai. But seriously, funchoza is a thin translucent noodles made from rice flour. Some claim that it is based on starch, but if you ever dare to try it, you will understand that there is no starch there.
No one can unequivocally name the homeland of this product. Some say that this dish is Dungan, others are of the opinion that it is Korean. In general, it is not known where funchose appeared. That this dish is common inChina and Japan, all sources say, so we will stick to the theory of Sino-Japanese origin.
Interestingly, before perestroika, Soviet citizens could meet "white noodles" in the bazaars of Central Asia. Moreover, local merchants used its elasticity and elasticity, which made it possible to wind it into a tight skein.
At present, on the shelf with traditional pasta, you can easily find a transparent bag with the inscription "Funchoza".
What is it, we seem to have figured it out, but what to cook from tasteless noodles and with what products to combine? First things first.
How to cook funchose?
Actually, it is good in any form - fried, boiled and filled with broth. But traditionally, it is poured with boiling water for 2-3 minutes, and then boiled in s alted water for another 5 minutes. During this time, it should take on a characteristic white color. And it would be more correct to say that it will become transparent. They don't call it "glass noodles" for nothing.
Then, to get rid of the water, you need to throw it into a colander with small holes, or better, so that the funchose does not “float away” with the water, take a sieve.
Usually used as a base for salads, great mix with seafood or sautéed wild mushrooms.
Funchose has one interesting property - the ability to absorb odors and tastes, so it will serve as an excellent side dish for almost all dishes.
Useful properties of funchose
In addition to the fact that rice noodles cook quickly, they are also very he althy. This isall thanks to the abundance of vitamins B, E, PP. They help strengthen the nervous system. And minerals such as magnesium, zinc, phosphorus and manganese are able to improve the functioning of all organs of the human body.
As noted earlier, these noodles are very nutritious, while their calorie content is minimal, which contributes to weight loss. Complex carbohydrates contained in a transparent product fill the muscles with energy and, as a result, it has a beneficial effect on well-being.
Another advantage of funchose is amino acids that promote the formation of new cells, and the absence of gluten, which causes various allergic reactions.
The conclusion is obvious: funchose is a tasty and he althy product!
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