Cook funchose from starch for 3-4 minutes.
Pour boiling water over bean funchoza, cover and leave for 3 minutes. Then rinse the funchose with cold water and let the water drain.
How to cook funchose
You will need – funchoza, water, salt Put funchoza in a saucepan – 1 nest (about 50 grams) will be enough for 1 serving of garnish. 2. Boil a kettle of water separately. 3. Pour funchose with boiling water, cover with a lid. 4. Leave for 3 minutes, then drain the water through a colander, rinse the funchose under cold water and wait for the water to drain.
How to cook funchose before frying
. Put funchose in a saucepan. 2. Pour boiling water over medium heat for 2 minutes. 3. Rinse funchose, then fry with other products in a pan for 3 minutes.
Tasty Facts
Funchoza is a noodle made from starch and beans. Funchoza came to us from Asian countries. It is made from bean starch (in the original – mung beans, peas, in cheap variations – potatoes or corn), and not from flour, therefore it does not apply to pasta. Funchoza can be confused with similar-looking rice noodles. The difference is that rice noodles are made from rice. It is extremely important not to digest (overcook in boiling water) funchose, because after cooking it does not stop absorbing water and becomes jelly-like. Since funchose cooks quickly, just try it every minute for readiness. For its transparency, funchose is called glass noodles. After the funchose is cooked, it remains transparent. Funchose is not served as an independent dish, due to the lack of a pronounced taste in it. But thanks to the ability to borrow the taste of vegetables, sauces and meat, funchose is successfully used in salads and hot second courses. Boiled funchose cannot be stored, it is important to consume it within a couple of hours. Dry glass noodles keep up to 3 years. Calorie funchose from mung beans – 77 kcal / 100 grams. The cost of funchose in Moscow stores is from 150 rubles / 250 grams (on average in Moscow as of July 2019).