Funchoza is an Asian dish that can be served hot or cold. If you cook funchose in a certain way, then you can make a salad with cucumbers from it. In order for it to turn out delicious, it is very important to follow the correct sequence of actions during preparation and not to overcook funchose.
Required Ingredients
To prepare such a salad, you need to take from 300 to 500 grams of funchose. The amount depends on the desired volume of the final product. You need to cook 2 medium carrots and the same amount of fresh cucumber. Garlic (2-3 cloves) and vinegar (half a teaspoon) will add extra pungency to the salad. A good touch in the salad will sound like a seasoning for Korean carrots. At the end of cooking, salt should be added to taste. Greens are needed for decoration. The prepared salad contains onions.
How to cook funchose
First of all, it is necessary to properly cook funchose for its subsequent use in a salad. To do this, fill a medium-sized saucepan with water about half. Throw the entire volume of funchose there, add half a teaspoon of vinegar and a teaspoon of vegetable oil to prevent sticking. The whole product should be cooked for no longer than 2-3 minutes, otherwise the funchose will be digested and the salad will lose its natural taste. After this time has passed, you need to remove the funchose from the heat and, without draining the water, leave it for 30 - 60 minutes to swell. The final time for which you need to leave funchose in water depends on the composition of the latter.
Salad preparation
Grate the carrots on a medium grater. If the house has a special grater for Korean carrots, then it should be preferred. After all the carrots are chopped, put them in a cup, add a little vinegar and salt. The whole mixture must be thoroughly mixed. After that, you need to add the seasoning for the Korean carrots there. If it is not there, then it can be replaced with the following composition: black and red pepper, cilantro and lotus. In addition, garlic must be added to a cup with carrots, which must first be chopped using a special garlic press.
Onions must be cut into large rings. Put the pan on the fire and pour enough vegetable oil into it. There should be about 200 grams of it in a pan. Onions must be fried until tender. After it's ready, add it to the salad. The product itself must be filled with the oil that was used in the preparation of onions.
By this time, the funchose had already swollen. The water must be drained. To do this, you can simply throw it in a colander and wait for all the water to drain. Put the finished funchose into a large cup and add Korean-style carrots there. The whole mixture must be thoroughly mixed.
At this stage, let the salad cool. Then add fresh cucumbers, cut into strips, and herbs. Leave the salad in the cold for about half an hour. After that, it can be served on the table.
