Salad with funchozi and soy sauce. Salad from funchozi with vegetables - they didn’t guess. Spicy Korean soup with funchose

Yaskraviy, light and even savory salad can be prepared with lokshini funchose with vegetables. Try to add tudi m'yaso chi mushrooms - it's really good!

The most popular strain with Chinese lokshini is Korean salad with vegetables. We need funchose, vegetables (ogirok, carrots, bell peppers) and ready-to-purchase dressing. In principle, the dressing can be grown independently, there is nothing collapsible or easily accessible: soy sauce, olive oil, pepper, ocet, chasnik, ginger, zucor, and also spice and spice for relish. Ale tse mi robimo іnshim time, and today we will get by with a whole decent store.

• bell pepper,
• Korean gas station
• carrot,
• Fresh ogirok,
• Funchoza

Prepare with the main ingredient. It’s not necessary to cook a Chinese glass of lokshina, just fill it with sprinkles and give sprats of whilin, soak it up - and that’s it!

To this we put a couple of balls of funchozi into a deep bowl, the kettle is brought to a boil.

Fill lokshina with sprinkles and let it soak for 3-5 strands.

Leather shmatok dry funchozi - tse zmotanna bagatometrovy thread into a ball. For the sake of clarity, shorten the bag: cut a leather ball right at the water with kitchen scissors in 3-4 months.

Rozmokla lokshina vіdkidaemo on a sieve, pouring water. You can wash it, you can not wash it, you can’t wash it. If we want a hot side dish, don’t wash it rather, but serve it in a glass of water, and if we choose to make a salad, then you can rinse it with cold water for a crisp. We introduce a sieve killed, so that the excess water is calmly stacked.

Now take the vegetables and lettuce. The main rule: in salads, you can always produce buti according to the possibility of a close form. So long time thin glass of lokshina dictates the form of narration - long time lokshina with a knife or for the help of "Korean shatkivnitsa".

After the narration, we have wiyshov more garniy and yaskraviy nabir: greenery ogirok, orange carrot, red and yellow bell pepper.

The dressing for the “Chim-Chim” salad is ready to go before it’s ready to go, it’s better to take a pack in your hands, so that you can fill it again.

Before the vegetables, I’m ready to prepare the funchose, dressing, and mix it up.

We have such a viyshov yaskraviy, life-giving, appetizing and even fragrant salad!

The axis is just a salad with funchose for the time being: you need to give an early hour, to remove and eat all the flavors and aromas in a single bouquet.

For my fault, transfer the prepared salad with rice lokshina into a container and put it in the refrigerator for at least a year, but rather for nothing.

Recipe 2: Funchoza salad with meat yalovichini and vegetables

Funchoza (in a different way, it is also called a glass lokshina) can be brought to the scene of a similar kitchen, but it can be squished even in the walls of a native donkey. Vaughn vіdmіnno poddnuєtsya z be-like meat and vegetables, and get ready only sprat khvilin. Recipe for a tasty evening.

• Yalovichina (abo be-yake m'yaso) - 400 g
• Cibulya ripchasta (large) - 1 pc.
• Carrot (large) - 1 pc.
• Bulgarian pepper (great) - 1 pc.
• Lokshina rice abo funchose - 200 g
• Soy sauce
• Force for taste
• Pepper - for relish
• Oliya for obsmazhuvannya

The meat should be cut into thin straws and brushed in olives with a stretch of 2-3 strands. If you add something to the new one, drive it a little, close it with a lid and forget about the new whilin for 15-20.

At this hour you can take care of the vegetables. Narizati Bulgarian pepper straws.

Grate the carrots on the great third, or cut them into strips, and freshly cibula with pivkilts.

Bring the minced vegetables to the meat, from which all the water has already evaporated, pour a little more olive oil into the pan and cover everything until the vegetables are fully cooked (approximately 10 quills).

For a couple of chills before readiness, add to practically ready meat with vegetables trochs of soy sauce (choose the dosage of the sauce at your discretion), pepper to taste.

How to prepare funchose:

Deyakі people vіdmochuyut qiu lokshina in cold water Ale ce dovge and zovsim uncommonly busy, so funchose can be prepared in a different, more swedish and primary way, and itself - cooked in boiling water.

Cooking funchose is exactly like savory pasta, the axis is only an hour and a half of cooking, storing exactly three hvilins. According to this term, it is necessary to anger water and add ready-made funchose to meat with vegetables.

It is necessary to mix everything good between yourself and funchoza with yalovichina and vegetables is ready!

Recipe 3, pokrokovy: funchose, cooked with vegetables

For the rest of the rokіv tsya vermіshel vermicelli called the right furore among Russian gourmets. The main advantage of funchozy can be taken into account low calorie content and the availability of any additives in the warehouse, so that it can be made more natural and accessible to those who believe in the vegan way of life. Funchoza is made up of rice bog or rice starch and is similar to thin threads, for which it took one more name - vermicelli. Vaughn doesn’t taste that smell and it’s ideal to eat with some vegetables and sauces, meat and fish. If you don’t know how to prepare funchosi grass, it is recommended to start with a light salad. Gotuemo salad with funchose and vegetables, just delicious.

• 300 gr. vermicelli funchose,
• 1 carrot,
• 1-zhovty and 1 red bell pepper,
• 1-2 fresh medium fresh ogirkiv,
• 1 tsp rice abo table otstu,
• 2 tbsp. soy sauce,
• 1 st. rose oil.

Before us, it is necessary to soak the vermicelli for 20 quills. In the meantime, while she gets wet, she will be busy preparing vegetables.

Wash and dryly cut carrots into strips. You can grate її on grated for Korean carrots.

Narіzhte in front of the militia and cleansing pepper with thin husbands.

Wipe the cinders, peel them off the skins and cut them into straws.

Heat up a frying pan, pour some olive oil into it and put some pepper. Yogo needs to be smeared close to 4 hvilin, constantly stirring.

Step on the carrot. Lubricate 3 more hvilin. Don't forget to respect.

Come on, place the cinders by the frying pan. I know to mix everything up. More potrimat on the fire two hvilini.

The chapel has lost a little of it, lubricate it for a long time, not varto, as if only from a lubricated chalet, the aroma is smelled of fire.

While the vegetables are being smeared, you can start cooking funchozi. At the ring of vermicelli, stretch the threads and at once put the funchose into boiling water. Boil trochs more than 5 quills. Particularly thin variants of funchose can be poured over with sprinkles and left out for 7-10 strands.

If it is necessary to put funchose on a drushlyak and wash it with cold water.

Take funchose viklasti on a dish of thread. I stole the vermicelli and cut it into sprat pieces.

Add soy sauce for relish, 1 teaspoon of rice or table oats.

Mix everything thoroughly, put the vegetables in a bowl of salad. The salad is ready.

Recipe 4: funchozi salad with meat and vegetables (z photo)

Funchoza miraculously eats vegetables, meat (especially pork) and mushrooms. As soon as you wake up when guests arrive, then preparing such hot meat-vegetable grass with funchose is not a waste of one year. Our hot glass of lokshina with pork can be included in the family menu and cooked for dinner or supper.

• funchose - 200 gr,
• m'yaso (pork) - 350-400 gr,
• 1 piece each: carrot, licorice pepper(Bulgarian), fresh ogirok,
• cibulya ripchasta - a couple of pieces,
• a couple of cloves in a watchmaker,
• one teaspoon each of coriander, paprika, sumish peppers, greens,
• three tablespoons of soy sauce and olії,
• a spoon full of sesame.

After washing the meat and making it creamy, the pulp in the form of brushes, narrated by narrow shmatochki.

Lubricate yogo on a hot frying pan with khvilin oil 20.

At one hour, it is practiced from funchose, which is filled in front with cold water for 5 hvilin. After the anger of the rest, fill it with dill “I curse” lokshina and let it swell for 6-7 quills.

Mustache vegetables are cut into straws. If the pork is greased, we take away the frying pans and grease the vegetables on the same olive. Do not varto їh nadto dovgo poddavati tsіy procedures - stench can save the fragile structure. Ring out the whistling kіlka hvilin.

Until the fattening of the vegetables, we add pork, mix it up.

Having put the funchose on the drushlyak and washing it under the tap, we give an hour to drain all the water.

Vyklavshi lokshina in a pan, pour in sauce from soy, add all the spices, chasnik, zmіshuєmo (one time will be enough). For consumption, you can add a little salt.

After 10 quills (the lid is not covered with a lid), I know that I’m ready to cook grass for a friend, and it’s served on the table, lightly sipping greenery.

As a matter of fact, which happens very rarely in my evening home version, it turned out that funchoza with vegetables and meat was left behind, then tomorrow I will serve it in a cold look, like a salad.

Recipe 5: Korean salad - funchose with yalovichina and vegetables

• 350 grams M'yaso yalovichina
• 400 grams of Funchoza glass of lokshina
• 250 g fresh rump
• 100 grams Carrot
• 150 grams Licorice, red pepper
• 100 grams Cibulya ripchasta
• 100 ml rosemary oli
• 50 ml Sesame oil
• 20 grams fresh cilantro
• 30 ml Ocet 9%
• 20 grams Sil
• 50 ml Soy sauce
• 5 grams coriander chalking
• 3 gram red gostry pepper dry
• 5 grams black pepper chalking
• 20 grams Sesame lubrication
• 3-4 cloves
• 5 grams Zukor

We prepare all our ingredients for funchosi salad. Cinders miєmo, vіdrіzaєmo kіnchiki, shaky thin straws. We correct the bowl. In licorice pepper, we can see the nasіnnya, it is also called the straw. Pepper you can take different, pidide and yellow pepper, for me it’s better to have red pepper, for some more expressions of licorice pepper relish. Whose salad does not have a raja of vicory and licorice greens, this one has more tart relish and not platters, wine adds relish to the salad. Onion cleansing is subtly shaky. M'yaso straw mode. Carrots are peeled from the skin and cut into long strips, as you have a special grater, you can speed up. A bunch of cilantro and sprats are chopped into a small bowl. Prepare spices and soy sauce.

Now we need to properly prepare funchose. I boil water and add a tablespoon of salt. Omit funchose and cook 2 hvilin, no more. Then, immediately, it is necessary to lower the funchose into cold water and leave it there for 10-15 quills. Let's sweat it out for drushlyak and give all the water drain. Ready funchose narizaemo dozhina about 7 - 8 cm.

We proceed to the preparation of meat and vegetables. We will need the vegetables to be lubricated even more quickly, the stench may be filled with alcohol. Approximately 2 tablespoons of olive oil are poured into the pan, warmed well, lubricated with meat. So that the meat is lubricated, and not extinguished, it is not necessary to put the meat not in the oil, and then salt the yogo more far ahead. After 5 - 8 quills, salt, pepper. Constantly pom_shyuyuchi lubricate 15 quills. When the meat is ready, pour it into a bowl.

Let's heat the pan again and saute the cibula, one quill, add a little soy sauce, saute another thirty seconds. We add okremo to a bowl.

After that, we pour olive oil into the pan, add carrots, add about 1 teaspoon not too much, mix it well, sauté one whilin under the krishka. Transfer the carrots to a bowl. At qiu, I refill the pan with oil, add licorice pepper and pass one whilin. It is not necessary to curl the pepper with a cap. We cooked the vegetables.

At the large salad bowl we transfer the funchose and, one by one, prepare all the ingredients. We add chalking coriander, black chalking pepper, sil, red hot pepper, zukor, ocet, sesame oliya, chasnik, soy sauce, ruban cilantro and carefully mix everything. Salad with glass lokshini is ready! Have a great appetite!

Recipe 6: Funchoza salad with mushrooms and vegetables (pokrokovo)

It’s easy to make funchose buds, it’s not necessary for a lot of time, and it’s always tasty and fragrant to go out.

• funchose - 300 grams;
• bakeries - 400 grams;
• Bulgarian pepper - 1 piece;
• carrot - 1 piece;
• cibulya ripchasta - 1 piece;
• sesame - 1 pack;
• soy sauce - 4 tbsp. spoons;
• ginger - 1 piece;
• chasnik - 3 cloves.;
• oliya sonyashnikova - 2 tbsp. spoons

Bell pepper rіzhemo thin straws.

I grated carrots on a grater for Korean carrots. So її can simply be cut with long straws.

Tsibulyu is rіzhemo thinly with pіvkіltsy.

Pecheritsі miєmo and pіzhemo thin plates.

Now we put pepper, carrots and cibula on the roasted pan, and lightly brush 5-10 strands with a stretch. While the vegetables are lubricated in boiling water, we put lokshina and boil 1 hvilin, then we pour water. So lokshina can simply be put on 6-7 whilins near hot water.

If the vegetable triplets are smeared, we put on the stove and continue to grease the wool 10-15.

Ginger is rubbed on the third, and the chasnik is passed through the chapel. І in a deposit of їх to the sheep, and smeared with 5 more quills.

Now we add a lokshina to the pan, mix it up

and add soy sauce. Prodovzhuyuchi zavazhat stretch 3 hvilin i vimikaєmo. Serve lokshina once.

Topped with sesame seeds.

Recipe 7: Salad with Funchozi with Vegetables and Kurjut

• Funchoza - 180-200 g
• White cabbage - 150 g
• Ogіrki - 2 pcs. (small)
• Zucchini zucchini (otherwise, with a thick skin) - 1 pc. (Middle, at the second of the valley)
• Bulgarian pepper - ½ per vegetable of the average size (black and yellow)
• Tsibulya is green - 3-4 skewers (only green part)
• Chasnik - 3 small teeth
• Roslinna oliya - 2 tablespoons (radimo olive)
• Ocet (apple, rice, wine) - 3-3.5 tablespoons
• Zukor pіsok - 2-2.5 tbsp.
• Soy sauce (without flavors) - 4 tablespoons
• Red chilli pepper (chalking) - 1/3 teaspoon
• Black pepper - 1 pinch
• Coated with sesame seeds (for relish) - about 2 teaspoons

Preparing funchose: fill lokshina with okrop and let it brew for 5 chills. Rinse in cold water (!) and look at the dryer.

We cover the zucchini: miєmo that razrіzaєmo vzdovzh into 4 parts, so that it would be easy to see the present. Їх mi not vikoristovuєmo. After trimming, we will be left with the most part of the squash, as it gives little water when smeared.

Narizaemo zucchini with straws and smeared on a good heated frying pan with olive oil. It's important: add a little bit of salt and constantly stir, trim no more than 5 quills. Our meta is to lightly soften the zucchini until “ready”.

Naprikintsі obsmazhuvannya add green cibula: cut the leaves into pieces 5-6 cm of the plant and add to the pan to the zucchini. Peremіshuєmo - 1 hvilina - take it out of the fire.

Other vegetables vikoristovuemo in sirimi salad. Cabbage is shaky and the trochs are crushed with sill at the great mist. Here we add all the ingredients manually.

Licorice pepper is miёmo, we can see it is now, rіzhemo thin straws. Cinders are miєmo and also narizaєmo with straws. Hurry up, whatever is handy for you - with a Berner-type grater, for cutting Korean carrots, with a sharp knife. Golovne, do not unikati the principle of salads with funchose with vegetables: to inspire at home minds for the traditional relish of the recipe, it is necessary to achieve not tovstoi cutting of vegetables.

We eat cabbage and zucchini, smeared with cibula, and mix it up. Dodaemo pepper, ogirok and lokshina. Vrahuyemo, scho lokshina is longer than the old one: virіvnyаєmo according to the dovzhin’s heat and cut across the sprat parts. Prisipayemo salad tsukrom. Seasoned with a chasnik (which was passed through embossing), otstom, soy sauce and spices. For bajannyam, add 1 tablespoon of sesame oil (apply an Asian flavor). Peremіshuєmo (manually robitse hands).

Vitrimuёmo salad in the refrigerator 20 hvilin. When serving, you can slather with sesame seeds.

Recipe 8: Yaskraviy salad with lokshini funchoza with vegetables.

Funchozi salad with vegetables has become one of my dishes. Firstly, you can cook yoga for a treat, in a different way, we’ll go out more savory, we’ll welcome that spicy in the world. I serve such a salad as a cold appetizer, and you can also serve it as an addition to the main line, for example, before buttered potatoes or boiled rice. Try to prepare this herb and I am convinced that wine will become a favorite of salads.

• funchose - 50 g;
• fresh stump - 1 pc.;
• carrot - 2 pcs.;
• Bulgarian pepper - 1-2 pcs.;
• hourglass - 2 cloves;
• sil - ¼ tsp;
• Ocet 9% - 40 ml;
• soy sauce - 20 ml;
• olive oil - 2 tsp;
• seasoning for Korean carrots - 0.5 tsp.

With this similar product, you still don’t know the skin of the Russian gentleman, try to try the funchose, not without exception, varto - korisna and savory lokshina, sound savory to absolutely everyone, and those that are even lighter, but with the help of the sitna, rob it with the product in with іх vіdnoshennyakh miraculous.

FUNCHOSA- tse thin rice abo starch lokshina

41% abo cassava). Often, qiu lokshina is also called glass because of the characteristic transparency, as if it were being prepared after preparation.

HOW TO PREPARE FUNCHOSE.

To prepare a delicious salad with funchose or an appetizer, persh for everything, you need to cook it correctly.

If your funchoza has a diameter of up to 0.5 mm, it’s necessary to simply fill it with dill, cover it with a cap and leave it on 5 whilins, then pour water, as if it’s a lokshina tovstіsha, then cook it the same way - put it in boiling water, then pidsolena, ale vіdvaryuyut troch more than 3-4 hvilin.

DIGESTED FUNCHOSE will be sour, but undercooked sticky to the teeth, the glass of lokshina m'yak is properly cooked, and a little bit of crunch.

WHEN FUNCHOSE WAS NOT STICKING WHEN COOKING, it is necessary to add 1 tbsp to the water. for 1 liter of water.

You have bought funchose from looking "hanks", prepared it in the necessary manner: tie a hank with a thread, pour water into a deep pan (100 g of lokshini - 1 liter of water), put 1 tsp. salt and 1 tbsp. rosemary oil (with rosemary per 1 liter of water), bring to a boil, lower a skein of lokshini, boil 3-4 quills, put it on a drushlyak, place it under cold running water, then take it by a thread and shake it off, sob the water, lay it on a slab doshka, tidy up the thread, cut the funchose across for the help of a sharp knife on the straw of the bagan dozhina.

11 RECIPES OF DISHES WITH FUNCHOZA!

1. FUNCHOZU IN KOREAN.

INGREDIENTS:

Vermicelli funchose - 145 g,

Carrot - 100 g,

Fresh ogirki - 145 g,

Licorice pepper - 45 g,

Chasnik - 15 g,

Greens - 30 g,

Dressing for funchozi - 115 g.

COOKING:

Pour funchoza with dill for 5-7 mins, put it on a crusher and rinse it with cold boiled water. Shake all the vegetables, crimson that greenery, with thin straws, chop the greenery that the hourly. Grind the minced carrots with your hands until the juice appears. Mix all the products well and well, then leave them for 2 years in the cold for a drink, mix thoroughly before serving on the table.

2. FUNCHOZA

INGREDIENTS:

Vermicelli Funchoza-100g.

Carrot-150g.

Bulgarian pepper-150g.

Ogirki-150g.

Roslinna Oliya

Strong pepper,

chalking coriander

COOKING:

Peeled tsibula, carrots, sturgeons and pepper cut into strips. Lubricate the cibula on the olive, add carrots to it, three more - pepper. Prepare funchose (pour with sprinkles and leave for 5 strands.) Rinse with running cold water. vegetables and ogirkami, salt, pepper, add coriander (or soy sauce). Dati funchose infuse with a stretch of the godini.

3. FUNCHOZA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice lokshina 250g

Bulgarian pepper 1pc

Carrot 1pc

Zukinі1sht

Tomato 1pc

White mushrooms, boiled 150g

Chinese cabbage 100g

Fresh ginger for relish

Watch for a taste

Soy sauce

COOKING:

We bring water to a boil, subsist, lower it into a okrіp lokshina, take the pan out of the fire and leave the lokshina for 5-7 strands. Let's see a lokshina on a sieve, glass water.

In a frying pan, we burn olive oil. Fork in the oliya with a dribly cut tsibula and carrots. Smeared to a golden color and added thin strips of zucchini and pepper. Gasimo to the softness of the vegetables. We put a bunch of mushrooms and put out a couple of whilins. Dodaemo drіbno slicing tomato and shaky cabbage. If the vegetables become soft, we add a small teapot, cut ginger and soy sauce with crushed straws. Let's change it and put the lokshina. Let's move it, heat it up and take it out of the fire.

4. FUNCHOZA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Lokshina rice 150 g

Licorice pepper 1 pc.

Carrot 1 pc.

Cinders 1 pc.

Pecheritsa mushrooms 100 g

Fresh cilantro 20 g

Lemon juice 1 tbsp. l.

Olive oil 4 tbsp. l.

Soy sauce 8 tbsp. l.

White sesame 2 tbsp. l.

Water 50 ml

Watchmaker 2 teeth

Curry 5 g

MARINADE:

soy sauce,

lemon juice,

Olive oliya

COOKING:

Especially the spices and the unusually cut vegetables - thin straws will always be an embellishment for the salad.

Mushrooms clean and cut. Dip in boiling water for 5 quills, then make the water angry, and kill the mushrooms. Peel the carrots from the skin. Let's cut the ogirok and carrots into thin wives for the help of a knife for peeling vegetables.

They gave to cut carrots and ogirok with thin straws. Take a small pepper (or half), clean the inside and cut it into thin strips. Rice lokshina for 3 quills, pour cold water, then pour the water and fill it with dill for 5 quills. Tim will prepare the marinade for an hour. For whom we take 50 ml warm water, soy sauce, rubanu cilantro, chasnik (details), lemon juice that olive oil. All the ingredients are mixed in a saucepan and 2 quills are boiled on the right heat. Zmishati vegetables, mushrooms, lokshina. Pour in the marinade, mix everything and leave out for 30 quills.

Let's put the funchose in a salad bowl and sprinkle it with sesame seeds. The dish is ready.

5. FUNCHOZ Z yalovichinoyu.

INGREDIENTS:

300gr. boiled funchose

1 st. rosemary oil

300 gr. filet yalovichini

2 small carrots

1 bell pepper (I used yellow)

1 cibulina

2 teaspoon cloves

2 tbsp. soy sauce

Strong pepper

COOKING:

In a deep frying pan, add olive oil and brush it in a fillet of yalovichini,

Narіzane with thin staves. If the m'yaso is golden in the morning, add carrots and Bulgarian.

Pepper, cut into thin strips, and cibulin, cut into pivkiltsy.

Smear all at once 10 more quills, then add details chasnik, soy sauce, strong, black

Pepper to taste, and extinguish 5 more chills.

Before the finished meat with vegetables, add the funchose in front of the cooked funchose, carefully

Stir, cover with a lid and warm on the smallest fire with a stretch of 2 quills.

Pepper can be replaced with a green radish, I don’t have it with this one, I add pepper to that.

Delicious!))

6. FUNCHOSA

INGREDIENTS:

Lokshina funchose

Soy sauce

black pepper,

coriander,

red pepper,

Sodium glucomat

Ok lemon and strength - for relish,

COOKING:

Take funchose, fill it with dill and leave it for 10 minutes. Put funchose on a drushlyak and wash it with a jet of water, remove the drains.

Cut the meat into thin strips and brush in a frying pan until cooked and add funchose, soy sauce and simmer (3-5 min.). Let's add a teaspoon, spices (black pepper, coriander, black pepper, sodium glucomate) mix and reduce the fire. Give a little chill.

Grate the carrots and the stump on the Korean terts, add the frying pan to them, mix it up and add the lemon juice to the taste, strong. Savory

7. FUNCHOZ Z M'YASOM.

INGREDIENTS: meat-200-300gr.,

Funchoza-200g.

Cibulya-3,4 heads,

Morkvina in Korean is ready-300g. You can have more,

Trohi otstu,

Seasoning for Korean carrots,

Strong pepper.

COOKING:

Narizaemo thinly meat (more often it will be lightly frozen, then it’s easier to thinly slice it), smear it on olive oil, salt, add a cibula shattered with pivkiltsy, lightly smear it, here we add carrots in Korean, change shuєmo, warm up in the dishes. (її it’s better to blow it) with meat and vegetables, add seasoning for Korean carrots, trochi otstu (to whom you like it), salt is necessary, pepper. give it a chill, and try it !!!

8. FUNCHOZA Z OGIRCOM I MORKV'YU.

INGREDIENTS:

100 g funchozi,

60 g carrots in Korean,

20 g soy sauce

2 cloves for a watchmaker

1 fresh ogirok,

Olive Oliya.

COOKING:

Let Lokshina dry, let her cool down. Cut the ogirok into long thin straws. Z'ednati lokshina with carrots and ogirkom, add soy sauce. Refine the chasnik, mix it with olive oil, dress the salad and mix it.

Tse basic recipe funchose salad. If you add to these ingredients, for example, pieces of greased chicken, then weide savory salad with funchose and chicken - add products to your taste and wine, find the best recipes for salads with funchose - in principle, the possibility in this state of freedom, do not be afraid to show imagination. Pіdіyde i m'yaso, i fish, i seafood, i impersonal options for other vegetables (eggplant, zucchini, licorice pepper, radish, cibula, etc.).

9. FUNCHOZA WITH M'YASOM (CHICKEN, PORK, YALOVICHINA).

INGREDIENTS:

700 g of meat,

250 g funchozi,

1 carrot,

1 cibulina,

2 cloves for a watchmaker

soy sauce,

Olive Oliya,

black pepper,

COOKING:

Peel the carrots and the cibula, cut the cibula with pivkiltsy, grate the carrots on the great third, cut the meat with thin wives, about 0.5 cm of a zavtovka. Break the funchose, put it on a drushlyak, pour it over with running cold water, dry it. Grill a frying pan with olive oil, add meat, 5 minutes of oil, pepper and salt, add|add| look hot and cold.

Salads with vegetables - simple recipes

Salad with funchose - a marvelous meal of Asian rice lokshini and traditional vegetables and meat. marvel cover recipes, as well as video preparation.

20 min

170.1 kcal

5/5 (2)

It so happened that my family fell in love with stravi s funchozi. Navit a young daughter periodically asks from a Frenchwoman - so she says the word. I want to present you two recipes for a salad with funchozi with ogurt and carrots: one is vegetarian, and the other is with meat, you can cook at home pokrokovo without trouble. As soon as you feel the word “funchose” in the past, don’t fawn and don’t hurry to twist the recipe - find it better, you know the cim ingredient just under other names.

Funchoza is a popular herb of Korean, Chinese, Japanese, Vietnamese and other Asian cuisines, as we call it glassy lokshina. It’s better to grind mung beans from starch (we have stench under the name “mash”) or from rice starch.

Today for meals, how to cook a salad from rice lokshini funchose, I will tell you. You can take my word for it, I am competent in my right way. Vіdkrivshi with mum tsyu stravo once, we obov'yazkovo getuєmo її wanting b times for a month, and even more often, shards of my є great chandeliers of Asian cuisine.

Until then, over the preparation of this salad, you don’t need to stand for a long time and drive in your expensive hour: while the lokshina is getting ready, we’ll take care of our rights, while there’s a holone, we’ll cook the vegetables and dressing. As a result, you can make a lie in front of the robot with a life-giving salad with funchosi, and not have a quick break with sandwiches with kava. Zagalom, prepare a salad with funchose - a good way to secure yourself a day and a brown snack, lunch at dinner.

Vegetarian salad recipe with funchosi

Kitchen appliances: stove.

Ingredients and preparation

You need:

You can find lokshina funchose in the super-or hypermarket at the vіddіlі with macaroni virobs, but if there is nothing there, then look for the order with goods for sushi. Call at the package to lie 4-8 “hanks” from a single lokshina. I have two skeins of vicory for this recipe, to cook for two portions: for myself and for my mother.

You can take roslinna oliya, if only, but I would recommend sesame to you, since it already has a pleasant relish, and it is most often vicorist in Korea and reshti Asia.

Red color of licorice pepper - tse not obov'yazkova umova, you can take greenery, and yellow, or else you want, so that the grass looked like a red, red pidde was more beautiful.

As you are turbulent, because carrots, cigar and licorice pepper are too few here, then you can increase their portion, I wouldn’t hurt it, the shards of the star of the strain are still lokshina funchose, it’s not guilty to spend your taste and texture for plenty of vegetables iv.

Now let's move on without a hitch to how to grow a salad from lokshina funchose.

1. Otzhe, I’ll prepare our cursing lokshina first. Boil water, vimikaєmo, rozchinyaєmo in it, and put funchose there.
   
   
   

   You know you? Sound the diameter of the lokshini - close to half a millimeter, we can’t cook it, but sometimes the funcheza of the tovshch is frizzy, it’s necessary to cook on medium heat no more than 3-4 hvilin, otherwise it’s boiled. So that the funchose does not get angry, add some oil to the water.

2. After 5-7 minutes, we make our lokshina, give water to the stack in a drushlaka and transfer it to a bowl, where to put other ingredients.

   Important! To be sure that your lokshina is ready, її, like pasta, you need to try it on the tooth, it’s guilty buti al dente, but not soft and not sticky to the teeth.

3. If you don’t like long-term lokshina, cut it on the boards for the clothes you need.
   
   
4. The ogirok and pepper are cut with fried straws, otherwise you can use a grater for Korean carrots, as if it won't.
   
   
5. Dodaemo їх i carrots in Korean to funchozi.
   
   
6. Zreshtoy, the last stage - we season our salad. For that, it’s finely chopped, or you can see a chasnik, dodamo to lokshini at once with seasonings, olive and soy sauce.

   You know you? Crush the chapel with the flat of a knife, then it will be easier to cut it, and it won’t hang from the knife.

7. Everything is relatively mixed.
   
   

You can eat it again, but it will be better, if you let the salad with funchose stand for an hour, so that the funchose seeps out all over, and the vegetables become soft.

Korean funchose salad recipe with yalovichina

Cooking hour: 30 quills.
Number of servings: 2 servings.
Kitchen appliances: stove.

Ingredients:

• lokshina funchose - 100 g;
• fillet of yalovichini - 150 g;
• carrots - ½ pcs;
• red licorice pepper - 1/2 pc;
• cibulina - 1 pc;

• hourglass - 1 clove;
• sіl - pinch;
• pepper - ½ tsp;
• soy sauce - 1½-2 tbsp;
• oliya - 1 tbsp.

I wrote to vikoristovuvatim yalovichin, but you can also take any other kind of meat. Even more deliciously seen with a trigger.

Sequence of cooking

1. M'yaso is fried with old skewers, and it is smeared on a rose-grilled frying pan with olive oil.
   
   
2. We sip with pepper and periodically mix our yalovichina. As soon as you take it with a golden squirrel, let's move on to the next stage.
   
   
3. Carrots and peppers are cut into straws, and cibulins are pivkiltsy and everything is added to our meat. Lubricate 10 more quills, change them constantly, so that the vegetables were lubricated and rosemary.
   
   
4. Let’s press the hourglass and at the same time add the sauce to the pan, after which we extinguish 5 quills on a small fire.
   
   
5. For the whole hour, we bring our funchose and also put it in a frying pan.
   
   
6. Let's move, we'll curse the beast with a krishka, and we'll cook it on the smallest fire for 2 hvilin.
   
   
7. Funchozi salad with meat is ready!
   
   

Video recipe for salad with funchose

On the video of the performances, there is a similar recipe for funchose salad in Korean with meat.

Let's look at a variety of other meats, whose recipe is different depending on my team, which is taken here as a special dressing for a salad with funchose, which, unfortunately, is not available in all stores. But if you see it here, eat for such a dressing, then obov'yazkovo try to prepare this video for the recipe.

If you don’t have any special dressings, then another video of this salad, also with meat, but not pork, but yalovichi. Plus, there is vikoristovuyut cilantro and piping pepper, so let's have a salad for cim with a recipe for a rich taste of vide.

Vzagali, lettuce with funchose and Korean carrots is not obov'yazkovo served as a side dish, wine itself is already ready to complete the dish, like Italian pasta. Especially, as a morbidity yoga with chicken, pig, yalovichi and crab meat.

However, if you get a little salad, then it’s wonderful to go to rice or to other salads, it’s savory. More on holy mi often getuєmo abo. Not long ago I decided for myself to fight with balls, like a rajah to everyone.

If you really want funchosi salad Korean recipe then add to the new chopped fresh hot pepper or other hot spices, just like in Asia delicious grass- tse gostra strava.

Check your comments for recipes on our website. Cooking is the art, and it needs to be shared. Axis and you share your advice on cooking not only the salad, but other herbs with funchose. Eat tasty. Savory!

Look forward to miraculous ground recipes for salad with funchose on the site of culinary harmony savor the site. Try some unusual variations with fresh meat and meat by-products, fish, seafood, mushrooms, bell peppers, fresh and pickled vegetables, unseasoned and non-standard sauces.

Funchoza, or “glass of lokshina”, is an ingredient that is more important in the culinary plan. Vaughn with a blisk will go practically with usima products and sauces. With it, you can cook like a basic, hot herb, as well as all kinds of appetizers and salads. Especially rich culinary compositions are served in salads with funchose with meat. The best choice is not over-fat varieties of pork and yalovichini, cowbass and shank, chicken fillet, rib meat. Vegetables are greedy for relish: carrots, radishes, cucumbers, zucchini and eggplant, tomatoes and peppers. And the choice of various spices and dressings allows you to taste a new herb.

The five most common vicarious ingredients in funchose salad recipes:

Cicavi recipe:
1. Prepare the sauce: mix honey, silt, lemon juice, pepper, teaspoon, soy sauce and refined olive oil.
2. Prepare funchose for instructions. Promity. Cool down.
3. Carefully cut the chicken fillet into cubes.
4. Caviar and licorice pepper cut into thin strips. Grate carrots on the "Korean" terts.
5. Eat vegetables, meat, funchose.
6. Season with sauce, sip greens.
7. Dati brew for 2-3 years.

Five of the best recipes for salad with funchose:

Korisnі for the sake of:
. Salads with funchose can be prepared from stock. In the course of time, the grass will only become more beautiful, having been saturated with musty aromas.
. At salads, you can lightly smear minced meat, smoked meats, shmatochki kovbasi or taverns.
. As soon as the funchozi is planned to be lubricated, then the hour of cooking is required to speed up the two.

Mayonnaise salads are unlikely to overwhelm the people who grew up on the territory of the Rad. "Olіv'є" and "Mimosa" are gradually flooded with breezes of champagne under the beat of chimes, and "Spring" under the barbeque on the grass cannot be replaced by anything. Ale, in the right diet, wants something light and dietary. Vіdmіnnim rіshennyam lettuce with funchose and vegetables. This herb came from Asian cuisine and has long been worthy of wealthy state gifts. Behind the word, which is invisible to the ear, there is a vitonchen, a drink of prozora, a naitonsha lokshina, prepared from the starch of various roses.

About those, yakіy kraїnі to lie the authorship of funchozi, superchki not vshukhuhayut. Now they call it Chinese, then Japanese, sometimes they call it Indian ... We use the designated “Asiatic” so as not to impersonate anyone. Vee, singly, zustrichali such lokshina in supermarkets. Vaughn is twisted into “nests” or folded with small briquettes; To the point, as if under a label with the inscription "funchose" you buy a product that does not match the description, refrain from buying - you are being deceived.

It is not uncommon to call lokshina rice a funchose, but it’s a rude pardon. The rest is prepared from rice flour, visually guessing the zvichaynu lokshina (flat, dovga or burnt into a kilka once) and when cooked, it becomes absolutely white. For funchoza, to make bean starch and the very zavdyaki itself, lokshina is prepared to fill the cicada opening. For tse funchose, it is often called glassy lokshina.

Spravzhnya bean lokshina bagata in the following speech:

• vitamins (tocopherol, folic acid, riboflavin, nicotinamide and others);
• essential amino acids;
• microelements (in descending order - sodium, phosphorus, selenium, potassium and others);
• fatty acids.

The calorie content of “curly” threads does not exceed 320 kcal, while the stench is 85-90% composed of foldable carbohydrates, up to 10% water and less in part fat and fat.

Product rate

Spravzhnya funchose in a different way for rice lokshina and savory pasta. Ale, so as not to be disappointed, have a good time to read the information on the label. Tilki starch, prepared from mung beans, pouring “I’ll curse lokshina” cutting power. Whether or not the other one is designated for relish, savory and safe product. Achieving characteristic transparency, unscrupulous virobniks do not rake up the addition of unsafe chemistry.

1. Funchoza is a product that can be used by people without a fight, if they are on a diet. The calorie content of such lokshini is trochi lower, lower in buckwheat - the beloved cereal of all who are thinner. Krіm tsgogo, in nіy fully foldable carbohydrates, and the stench of the old do not let the hunger manifest itself, and there is no more fat.
2. An important detail is the right amount of bean starch, which can be used in the diet of people who suffer from diabetes. Such starch is not broken down to glucose. Ale respectfully read the label, even funchose can be successfully smashed already from potato starch, corn starch, and they have other characteristics.
3. It is possible for people to live "I curse lokshina" chronic ailments organizations herbal systems. Varto is less careful when choosing sauces.
4. Funchoza can live without a fight in a hedgehog and people who suffer from allergies. This product has no gluten.
5. Vitamins of group B allow you to add bean threads to the list of antidepressants, as they are beneficially injected into the nervous system.
6. Foldable carbohydrates provide long-term energy security, which is ideal for those who plan to go to the gym. Salad with such a lokshina is a miraculous herb for an insult before training.

Yak and skilki cook lokshina

There are no annual folds and charms at the prepared bean lokshini. Going back to such tasks, you can instill a misunderstood mister, or a person who has blamed him.

1. Before preparing, pay attention to the diameter of the cut of the elbow. As if it is very thin, up to a millimeter in peretina, it will not be necessary to wind it up. Suffice it to drink the sprinkles in a deep bowl, cover and dry it no more, lower by 5 strands. Boil tovstish threads, like banal pasta - lower the boiling water for 5-8 strands. Sound, information about the trivality of the brew is given by the picker on the packaging.
2. Get the proportions right. For 100 g of bean threads, it is optimal to take a liter of water. Lokshina is easy to milk and is sold in packs of 200-500 g.
3. On the vіdmіnu vіd іnshih macaroni virobіv, rice lokshini, water, in which funchose is cooked, do not add salt and other spices to it. Ready threads are not guilty of the mother's expressions of relish, the function of which lies on sauces and other components of the strain.
4. With good luck, add oil to the water. Any way, but the most authentic - sesame.
5. Ready-made bean threads are used, if they fill up with softness and transparency, but still harvest the springs. It is not possible to over-pickle them after being prepared by the water - the stinks stick together, become like breasts of an unreasonable substance and it is already impossible to get used to them.
6. After cooking, funchose is transferred to the drushlyak chi sieve. If necessary, rinse with water.

Vzhivat bean lokshina more warmly. Therefore, try to add її in salad without intermediary before serving.

It is not possible to prepare strains with funchose for melancholy. This product needs to be tasted at once, while the wine has not consumed gustatory qualities and a pleasant aesthetic look.

Salad recipe with funchose and vegetables

It is a uniquely beautiful salad made from yet thinly sliced ​​fresh vegetables and transparent lokshin. Good, if you have a special grater in your house, then ring vicorist for preparing Korean salad. Yakshko nі, to greet the hospitable nizh, - we will need to cut the vegetables, as thin as possible.

We need 100 grams of the main product, as well as one piece each:

• sturgeon;
• bell pepper(Vіdmіnno, yakscho take half of the red tazhovy);
• carrots.

For refueling, take a chasnik for relish, a tablespoon of otstu (rather than wine) and a glass of pure soy sauce and oil.

1. Prepare funchose, as described above.
2. Peel the peppers from the stalks, nasinnya, remove the “butt” from the ogirks, turn it over, do not peel the skin, peel the carrots.
3. Shake all the vegetables with thin straws.
4. At the mist, mix the ingredients, season with sauce, see the teapot.
5. For bazhannya, you can add ready-made grass with your favorite greenery: cilantro, lettuce, arugula.

Salad with funchose, vegetables and chicken

More blue version of salad with glass lokshina. Wholeheartedly let them go, who are on a diet, or who don’t know what to choose for the evening after returning from training.

For 100 g of funchozi, prepare the ingredients:

• half of Bulgarian pepper and carrots;
• one cibulin;
• a quarter kilo fillet;
• grams up to 200 spicy kvass.

Funchosi salad with chicken and vegetables is best seasoned with classic soy sauce, mixed with rice otts and added to the hourly maker. Salt and pepper to taste.

1. M'yaso cut into thin sticks, add spices and brush with hot olives until cooked.
2. Shake the pepper with straws, cibula - with halves of the roll, grate carrots on the terti.
3. Coat the kvass and tsibula until it is ready, add pepper and carrots, salt.
4. Funchose should be cooked or simply scalded with dill (marvel at the way it is prepared on the packaging).
5. Place all the ingredients in a bowl, season with sauce and decorate with greenery behind the bazhanny.

Lettuce can be grown even warmer, and in a year or two after cooking.

Salad with funchose, vegetables and shrimp

Shards of funchose are already widely vicorous in Japan, seafood is another popular ingredient in salads from it, after vegetables. Shrimp, perhaps, the most important and favorite component.

Lettuce prepared with 100 grams of transparent lokshini and products:

• a dozen great shrimp or 300 grams of others;
• half Bulgarian peppercorns and carrots;
• a watchmaker that green tsibulya for relish;
• sesame.

For dressing, we take soy sauce without additives and sesame or other oil.

1. Funchose is cooked, as it is indicated on the packaging, we put it in a drushlyak.
2. Straws rіzhemo ovochi or three on the great third, vіdvaryuєmo shrimp, znіmaєmo shells.
3. Rozіvaєmo oil and saute vegetables until cooked.
4. Put the shrimp into the frying pan until the vegetable mix is ​​ready, cut the fir cibuli, and see the chalice.
5. Our salad mayzhe is ready. Lost to add funchose, season yogo and sipati with sesame seeds.

Such a country is warm and warm, and like a cold snack. Just before serving, decorate it with parsley or cilantro.

Light salad with funchose, vegetables and mushrooms

You can include vegetables in such a salad. Dzhe garniy will be the one nabіr, scho proponovaniya in the recipe for salad with chicken. You can eat vegetables as if they were fresh, so you can brush them with mushrooms at once. Everything vpiraetsya at the fantasy and the master's perevaga. This dish with cherry tomatoes is a beautiful, succulent, piquant and definitely not beaten option.

For 100 grams of bean lokshini you need:

• 150 grams of mushrooms, you can bake;
• style and cherry tomato;
• pieces 7-8 sheets in salad;
• sesame.

Season the salad with teriyaku sauce (2.5 tablespoons). As a wine bazhannya, you can add a little bit of olive oil to the addition of the classic soy sauce.

1. Prepare lokshina in the usual way and pour out the water.
2. Divide the tomatoes into quarters, mushrooms - by their husbands, tear the lettuce leaves into bite-sized pieces for grafting.
3. Grill trochs of olives in a frying pan and brush over the tomatoes. Move away and lay on the servets, so that Oliya will get in.
4. Brush the mushrooms in your frying pan. Here you can throw sesame seeds in the air, or else you’ll have a better meal.
5. Mix the ingredients in a bowl, season with teriyaki, soy sauce and olive oil. Pepper.

Salad with funchose, vegetables and asparagus

Asparagus is often added to different salads, but few people know that roslin can produce a straining sechoginal effect. Having added the asparagus pagon until evening, you can get away with swearing, that you will come before the speech to those, to people who work at the computer, and to those who are on a diet.

May it be on your mind that you should go about the growth itself, and not about those that we usually call Korean chi and soy asparagus.

For a salad, we traditionally take 100 grams of funchozi and prepare the following products:

• to pivkilo asparagus;
• carrot and ogirok;
• sesame;
• coriander, if you like it.

The sauce will never be more foldable. For this, take 2 tablespoons of olive oil (can be olive or sesame) and stylka and soy sauce, a teaspoon of zucru and a quarter of a spoon of Tabasco and red pepper.

1. We clean the asparagus and then blanch it in salted water from the chicken sprats.
2. At this hour, we cut carrots and ogirok with straws.
3. Funchoza is boiled, or simply poured with okrop, fallow in the diameter of the cut of the threads.
4. At the deep end we add all the ingredients, add the sauce, mix it up with sesame seeds.

You can cook such a salad yourself with soy asparagus (її call fuju). For this, break it in front and soak it in salty water. You don’t need to blanch anything, the vrants just cut the fuju with handy little pieces and mix it with the usual ingredients.

Salad with funchose, vegetables and pork meat

It’s best to prepare such a salad with pork, but it’s not enough to spend a lot of wine, as if for some reason you want to replace it with chicken meat. Sob the grass was dietic, grow it on the basis of turkey.

For 100 g of funchozi, prepare the following components:

• 300 g of cut meat, especially pork;
• 3 small cibulins;
• Bulgarian pepper;
• 3 eggs;
• carrot.

To dress salad with funchozi with vegetables and meat, garniy teriyaki.

1. Meat, pepper and carrots are cut into thin straws, and the cibula is cut into quarters.
2. In a frying pan, brush the cibula, add pepper and carrots.
3. Transfer the meat to the vegetables and grease until cooked until fresh. Salt and pepper 10 minutes before completion.
4. Funchose to open, anger the motherland and shift the bowl to the deep.
5. Beat the eggs, salt and pour the otriman masa into a frying pan greased with oil.
6. Smear the egg wash from two sides, pull it from the dishes, cool it and cut it with the same little things as meat.
7. Add pork with vegetables and eggs to funchosi, season with sauce.

To shake up such a large amount of salad, to make a light supper for three or three people. Add yoga with a mix of fresh vegetables.

Gostry salad with funchozi with vegetables "Korean"

In this country, it is ideal to wink vegetables cooked in Korean. The best food is already prepared at special shops and outlets on the market. If you already have the preparation of vegetables in such a way, you can work them on your own.

For a salad for 100 g of funchosi, the following components are needed:

• half of daikon radish and Korean carrots;
• half paprika pepper;
• sove m'yaso 200 gr.

Dressing in a salad with Korean funchozi with vegetables is not good to cook. Enough 1-2 tablespoons of pure, without additives soy sauce and trochs of lemon juice.

1. Call lokshina, as it is written on the packaging. Peresipte in a drushlyak to take water.
2. Rozіte in a frying pan trohi olії and smear on a new vegetable.
3. Soak soybean meat in hot water and, after 7 minutes, add yogo to a vegetable mix.
4. Brush all the ingredients together for 5 more quills.
5. Vegetables with meat and ready to put the funchose in a bowl, mix, add the sauce.

Such a salad is ideally served cold, like an appetizer, and not the main grass.

Summer salad with funchose, vegetables and rapanas

Rapani vіdmіnniy vibrіr to salad with funchosi. It is possible to do more than just prepare them, or prepare a mix of seafood. Kindly kill squid rings, shattered octopuses, shrimp sprats and rapanes.

Up to 100 g of funchozi take the next set of products:

• up to 200 g of mollusks;
• cibulin;
• 4 cm ginger root;
• a small piece of chili pepper;
• a pair of Bulgarian peppers (more colorful);
• vegetable marrow;
• 2 teeth for a watchmaker.

Sauce up to tsієї і so rich component stravi can be taken folded. 50 ml of soy, fish and oyster. If you don’t know something, don’t worry. Season only with soy sauce and add olive oil and trocha to lemon juice.

1. Coat the rapan with a couple of quills, then muffle the fire and simmer until cooked.
2. At this hour, we cut the cibula with pivkiltsy, we rub the hourly, ginger and chili. Thin sticks of shaky peppers and zucchini.
3. The tsibulya is passed with a watchmaker, and after a couple of hvilin, it is corrected to them the vegetables. Obsmazhuєmo the whole vegetable cocktail schonaimenshe 5 khvilin.
4. Get funchose, put it in deep dishes.
5. Let me cook the vegetables before the end of the day, I’ll glass lokshina, dress the salad and crush it with a pinch of turmeric.
6. Cherga diyshla to rapaniv. Vikladaemo їх at the frying pan, good mix. We muffle the fire and extinguish the dodatkovo wheezing 10.

If you don’t feel good, add dry red pepper - this salad is less likely to win with such a state.

Calorie table of all salads

Funchoza is a dietary product, but it is seasoned with savory sauces, and with the addition of meat components, it will immediately add calories.

So I didn’t have a chance to think, how can one and in the same quantity have the same salad, sitting on a diet, go back to the number of tables.

salad	calories, kcal
O vely	461
With sheep and a trigger	766
With vegetables and shrimp	690
With vegetables and mushrooms	695
With vegetables and asparagus	553
With vegetables and pork	1500
With vegetables "Korean"	712
With ovochami and rapanas	691

Remember that the norm of calories for production is to lay in the way of life that century. For women:

• from 19 to 25 years: 2-2.4 thousand kcal;
• up to 50 years: 1.8-2.2 thousand kcal;
• older than 50 years: 1.6-2 thousand. kcal.

For people, the norm is 200-500 kcal. If you are on a diet, maybe on a diet, you need to change these numbers by 100-200 kcal.

Funchoza is a product that is not familiar to us yet. But do not be afraid of experiments! Tsya lokshina itself is not palatable by itself, so it saturates with aromas and relish of other ingredients of prepared herbs. Have mercy and grow її unsavory, it’s unlikely that you’ll give in, having bought a package of funchozi in the store, boldly take it! You will know for sure what to cook with it.