What is it - funchoza


Many modern recipes of Asian cuisine are advised to use a special noodles, which bears the outlandish name funchoza. What is it - such a question arises for all who are just beginning to get acquainted with the cuisine of the East. Most often in culinary reference books the product appears as rice noodles of Chinese origin, although this is not quite the case.

Let's get acquainted with the mysterious funchozy, its benefits and harm, calorie and other characteristics!

What is funchoz?

What is funchoz?

First of all, funchoza is not noodles, but rather thin vermicelli, as long as spaghetti. It is not necessarily made from rice, and the birthplace of this product is not known for certain. After all, it is eaten in China, in Japan, and in Korea. Funchoza does not have its own taste and smell, which is why it is especially in demand when preparing salads with a lot of spices, soups (for example, with shark fins), side dishes. After boiling, funchoza becomes similar to glass, hence its second name - "glass vermicelli".

What make eastern noodles?

Glass vermicelli is not made from flour, but from starch. For its preparation, not only rice product is used, but also starch from:

  • cassava;
  • quinoa;
  • sweet potatoes;
  • potatoes (only with the addition of impurities of aluminum and zinc);
  • corn;
  • legumes (golden beans, Masha), etc.

Funchoza, the benefit and harm of which interests, perhaps, everyone who met this product in recipes, in European countries is made from cheaper, but habitual raw materials - corn starch.

What is the use of funchozy?

Is funchoz useful? Yes, and this quality is determined by the presence in the starch of vitamin compounds and amino acids that are important for the normal functioning of the human body. Vermicelli contains:

What is the use of funchozy?

  • daily dose of sodium;
  • concentrated phosphorus;
  • potassium;
  • calcium;
  • magnesium;
  • iron;
  • manganese;
  • zinc;
  • selenium;
  • thiamine (vitamin B1), riboflavin (B2), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), cyanocolabomine (B12), nicotinic acid (PP) and "vitamin of youth" - E;
  • alimentary fiber;
  • fatty acid.

These substances have a beneficial effect on:

  • nervous system;
  • metabolism;
  • cardiovascular system;
  • gastrointestinal tract.

Also, the use of funchozy is considered a good prevention of cancer.

Funchoza in the diet

If you follow your diet, keep in mind that the caloric content of funchose in dry form is 320 kcal, and after heat treatment it is only 85-90 kcal. Glass vermicelli not only makes a pleasant variety in the diet, but also perfectly saturates. On its basis, dietary vegetable salads are prepared; the product is served and as a side dish to lean fish. Try not to abuse the vegetable oil, otherwise the caloric content of funchose will increase several times in combination with it.

Harm funchozy

In Asia, people are very meticulous in their approach to the problem of healthy nutrition, therefore, whether funchoz is useful is studied thoroughly - as well as the possible harm of this product. As mentioned above, glass noodles have a unique vitamin and mineral composition, but this does not mean that it should be included in every meal or eat every day. Everything is good in moderation, especially since diversity should reign in the diet. Moreover, funchose should not be consumed at all:

  • people with diabetes. Because of the starch, which is part of the noodles, jumps in blood sugar are possible;
  • those who are obese. In combination with some sauces, funchoz becomes very high in calories.

How to cook funchose?

Funchoza enough capricious in cooking. The fact is that if it is not cooked, then the vermicelli will stick to the teeth, and if it is digested, it will become like porridge. Therefore, some cooks are advised to simply pour boiling water over a thin funchoz and insist with the lid closed for about 5 minutes. If the fibers are thicker, then the vermicelli should be boiled in salted water, like the usual flour analogs.

On the shelves of supermarkets you can see not quite the usual packaging funchozy - in the form of skeins. Such a product is prepared as follows.

  1. We unpack the vermicelli, intercept the skein with a thread in several turns (it is possible in one, and it is possible in two places - it depends on the size of the hank).
  2. Boil funchozu or pour boiling water.
  3. Fold in a colander.
  4. Rinse with cold water.
  5. Cut and remove strings.
  6. Cut the funchoz across into segments of the desired length.

What products can be served with?

What products can be served with?

With a neutral taste, starch noodles can be combined with a wide range of products. Funchoza is especially popular as a supplement to spicy or spicy dishes. Saturated with flavoring nuances of gravy and spices, it goes well with:

  • fish in wine;
  • mushrooms in soy sauce;
  • grilled meat with green vegetables;
  • stewed pork, etc.

Funchoza with dressing made from soy sauce, cilantro greens, baby garlic, rice vinegar and sesame light oil is good as an aperitif.

For vegetarians, glass vermicelli may be part of appetizers with vegetables (garlic, cauliflower, onions, etc.)

Funchoza is also added to fruit salads made from hard fruits, such as apples, pears, pineapples, etc.

Storage conditions funchozy

Glass vermicelli is very capricious, if we talk about the conditions of its storage. To keep the product in its original form, it must be kept in the original paper packaging. You also have to take care that the cabinet was dry, cool, and most importantly - you need to air the noodles regularly. To do this, periodically take out the function from the cabinet and open the packaging for a few minutes. In addition, spices or other fragrant products should not lie near the eastern guest: the noodles quickly become saturated with noodles.

Asians are very wisely choosing foods for their diet - useful and low-calorie, helping the body to get all the necessary vitamins and minerals, while not affecting the figure. That is why they are so popular funchoza. The benefits and harms of this product, as well as flavor nuances are often discussed in various forums and sites. This increases the interest in glass vermicelli not only professional chefs, but also ordinary housewives. Maybe it's time to get to know her and you?