Recipe for funchose with pork. Funchoza with meat and vegetables: best recipes Salad with funchoza with pork

Funchoza with pork and vegetables is one of the most exotic grasses of pvdenno-sikhidnoy and far-away Asia.

Exotic herbs of distant and pure Asia (Chinese, Japanese and Thai) are always refreshed with a delicate relish, fragrant, hospitable spices, viscous ingredients and unique ingredients of products. A rich gift, if you are not afraid to experiment and love to cook new and different, even once in your practice, cooks from one of these cuisines.

Possibly, like a good diet of Chinese and Thai cuisines for us, it’s not obvious, but like a variety of themed parties, it’s just a wonderful idea.

One of such exotic strains is thin, like a thread of Chinese lokshina - funchose, which becomes clear after the brew, like a slope. Serve funchose with stewed vegetables and gostri spices. It's best to eat Chinese lokshina with meat and mushrooms.

A set of products for cooking funchose with pork and vegetables:

rice lokshina (funchose) - 200 gr.;
carrot - 1 pc.;
pork m'yakush - 400 gr.;
bell pepper- 1 PC.;
fresh ogirok - 1 pc.;
cibulya ripchasta - 1 pc.;
refined oliya - 100 ml;
sil - 1.5 teaspoons;
dry coriander - 0.25 tsp;
watchmaker - 2 teeth;
lemon juice - 3 tbsp. spoons;
black chalking pepper - 2 pinches;
licorice melena paprika - 0.5 tbsp. spoons;
soy sauce-2 tsp.

Pokrokov's instructions for the strain "Funchoza with pork and vegetables":

Pork meat is cleaned as a spit and cut into small females.

Cleaned cibulya i licorice pepper cut into strips, carrots can be cut into strips, but more effectively rubbed on a grater, as it is recognized for Korean carrots, so that a thin straw will come out.

Pork is smeared on olive oil, seasoned with pepper and silla.

Mrs. Z cold water soak for three hvilini rice lokshina. Water is poured out and poured into five quills with dill. By the water, you can add a tablespoon of sonyashnikov's oil and a drop of salt.

The fresh ogirok is narrated by small thin females.

We cover all sliced vegetables with carrots, licorice pepper, cibula, sturgeon.

We put the vegetables in the pan with meat.

We add spices for the savor: coriander, paprika and black pepper, chives and lemon juice, salty trochs, add soy sauce. Varto respect that the soy sauce is added to the saltines, so that the salt is added not richly.

Before the meat with the vegetables, let’s prepare a lokshina, water must be poured in front of it and everything is mixed.

Five hvilin quenched in full fire, under a closed lid, changing hour after hour.

When the grass is ready, it is served to the table at the front deep plates. Hot funchoza with pork and vegetables is a miracle friend, and cold is vishukan Thai salad.

Savory!

Mova in Maderi sauce

Pork with vegetables

Pilaf with chicken hearts

Pig cheeks in the oven in Lushpinn tsibuli, recipe with photo

Salo in tsibuliny boiled lard recipe

rice lokshina (funchose) - 200 gr.;
carrot - 1 pc.;
pork pulp - 400 gr.;
Bulgarian pepper - 1 pc.;
fresh ogirok - 1 pc.;
cibulya ripchasta - 1 pc.;
refined oliya - 100 ml;
sil - 1.5 teaspoons;
dry coriander - 0.25 tsp;
watchmaker - 2 teeth;
lemon juice - 3 tbsp. spoons;
black chalking pepper - 2 pinches;
licorice melena paprika - 0.5 tbsp. spoons;
soy sauce -2 teaspoons.

Pokrokov's instructions for the strain "Funchoza with pork and vegetables":

Pork meat is cleaned as a spit and cut into small females.

Cleansing cibulus and licorice peppers are cut into strips, carrots can also be cut into strips, but more effectively rubbed on a grater, as it is recognized for Korean carrots, so that a thin straw was seen.

Pork is smeared on olive oil, seasoned with pepper and silla.

At the mist, with cold water, we soak three pieces of rice lokshina. Water is poured out and poured into five quills with dill. By the water, you can add a tablespoon of sonyashnikov's oil and a drop of salt.

The fresh ogirok is narrated by small thin females.

We cover all sliced vegetables okremo - carrot, licorice pepper, cibulya, ogirok.

We put the vegetables in the pan with meat.

Before the meat with the vegetables, let’s prepare a lokshina, water must be poured in front of it and everything is mixed.

Five hvilin quenched in full fire, under a closed lid, changing hour after hour.

When the grass is ready, it is served to the table at the front deep plates. Hot funchoza with pork and vegetables is a miracle friend, and cold is vishukan Thai salad.

Savory!

quiche

Cooking hour: 40 min.

Number of servings: 6

warehouse

Vermicelli Funchoza - 200 g
Pork at home "Okraina" - 300 g
Carrot - 2 pcs.
Cibulya ripchasta - 2 pcs.
Clockmaker - 2 cloves
Margelan radish green - 1 pc.
Licorice pepper - 2 pcs.
Ginger - 4 cm
Chili sauce licorice - 3 tbsp. l.
Teriyaki sauce - 2 tbsp. l.
Strength, love spices to savor
Roslinna oil for lubrication
Refueling:
Soy sauce - 50 ml
Lemon sik - 2-3 tbsp. l.
Zukor - 1 tsp
Black pepper chalking - 0.5 tsp.
Coriander chalking - 1 tsp
Chasnik - 1 clove
Sesame - 2 tbsp. l.
green cilantro

Yak cook

1. Narize the cibula with pivkiltsy.

15. Spread funchose in a deep bowl (large bowl), season with sauce. Add vegetables with meat to the vermicelli, thoroughly mix it up.

16. Soak green cilantro and sesame seeds, mix, clean in a cold place for 1.5 years.

1. Narize the cibula with pivkiltsy.

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2. Grate carrots for Korean carrots.

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3. Charge the same way.

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4. Pepper greens and red peppers are cut with males.

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5. Pork cut into thin slices.

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6. Smear the cibula on olive oil, add details to the bowl, salt, mix, take it out of the fire.

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7. Coat the pork with spices.

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8. Add to the meat, after all, carrots, radishes and peppers, cook for a short time, so that the vegetable trochs are softened.

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9. Add licorice chili sauce, teriyaki, ginger, salt troch, mix, take out from the fire.

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10. Add, smear earlier, the cibula and the watchmaker.

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11. Pour funchose with hot water for 6 minutes.

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12. Anger, rinse with cold boiled water.

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13. Mix the ingredients for the sauce.

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14. Coat the sesame seeds in a dry frying pan.

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15. Spread funchose in a deep bowl (large bowl), season with sauce. Add vegetables with meat to vermicelli.

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16. Resolutely mix.

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17. Soak green cilantro and sesame, mix, clean in a cold place for 1.5 years.

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18. Have a good appetite!

Recipe: Funchoza with vegetables and pork, how to cook shvidko and tasty in home minds

www.koolinar.ru

Funchoza with pork and vegetables.

After a long break, I turned back to our treasure chest with my recipes). On another decree, now I will spend an hour again in my favorite kitchen, getting ready for a new one).

I present to you your uvazi grass with funchozi (rice lokshini). The idea for the recipe was taken from the Internet, but shaped in its own way). Everything was more delicious and more succulent))).

Otzhe, grind funchose with pork and vegetables.

PS: I bring my feedback, for the sake of a better photo, as for evil, a camera and only a phone is missing.

We need: (ingredients for 4 servings)

pork (I have shmatok stegensya 300-400 gr.);
funchose (packaging package 150 gr.);
1 large cibulina;
1 large carrot;
red bell pepper (I cut half of it, otherwise I would have "killed" the taste of pepper "killing" the taste of other products);
mayonnaise 1-2 tbsp. spoons;
soy sauce (I got 5 tbsp, but for an amateur, if you add obov'yazkovo try it!);
strong pepper for relish;
trochs of dewy olive oil for lubrication.

M'yaso is cut into 0.5 cm straws and 3-4 cm long.

Carrot, and bell pepper are cut into thin strips, and cibula into thin pivkiltsy.

We heat the frying pan (extremely ideal for stavi pidijde wok, but I don’t have yogo, I don’t have bula), we add oil and on medium heat, stew the trochs in front of the wet juice, and then we brush our meat with straw ku meat) . If the meat is started, it is salted, peppered with yogo, we add the cibula and mix it up. Curve it with a lid and fill it with a couple of whips. Let's add mayonnaise, mix it up, close it with a lid and fill it with 5 quills a couple of times during the whole hour mix the meat.

Let's add our carrots to meat.

We mix it up, we crook it with a krishka and we also have enough for 5 whilins, for the whole hour we have mixed up a sprat. Tim for an hour in parallel preparing our funchose for lubrication, following the instructions on the package (fill half the package with water room temperature for 15-20 quills). Let's add Bulgarian pepper to the meat.

we mix it, saturate it with a crish and after 2-3 hvilin we add soy sauce there, we mix it, we drug it with a crish, turn on the fire and seep too much, and at the same time we’ll take care of the funchose, vidkinemo її on drushlyak, let the cold water flow, we put it back at the kastrul on pіv hvilini okrop. Let's sweat again, let's go to the drushlyak, wash it with cold water, let's drain the water and bring it to our meat, mix everything, cover it with a lid, we'll add a couple of fibers so that the products were given one single flavor and the funchose leaked into our meat-vegetable sauce.

I axis scho in us!

Believe me, it's both tasty and fragrant!

www.chef.com.ua

Funchoza with pork and daikon

Funchoza with pork and daikon is a popular herb of the Middle Kingdom cuisine. The basis of the strain is made up of bean vermicelli or a lokshina with a marvelous name - funchose. Another important ingredient is meat, cut into thin strips and smeared with a light blush. The yaskrava juice carrot, the spicy cibula and the lower daikon radish miraculously fit in with the wind. Chasnik and soy sauce add additional savory notes, completing the so fragrant and appetizing composition.

warehouse

funchose (vermicelli) - 200 g
pork (meat) - 300-350 g
daikon - 300 g
cibulya ripchasta middle - 1 head
medium carrot - 1 pc.
hourglass - 3 cloves
oliya roslinna - 3-4 tbsp. l.
soy sauce - 2 tbsp. l.
black pepper chalking - for relish
strength for taste

Cooking hour: 1 year

Number of servings: 4

Also, you need a wok.

Cooking

1. Wash the meat well with cold water and dry it. Cut the pork into thin strips.

2. Brush the daikon and carrots with a vegetable brush. Peel root crops from skins, and cibulina - from husks.

3. Grate the daikon for Korean carrots. If you have a kitchen gadget in your state, then hurry with a knife and cut a radish into thin straws.

4. Grate carrots, yak and daikon, or cut them with a knife.

5. Arrange cibulin with thin pivkiltsy or quarters with kіlets.

6. Clean the cloves of the watchmaker and chop finely.

7. In a frying pan, warm the olive oil. Put the pork and coat it on a strong fire, stirring often, until cooked. Assess the meat: it is the fault of the mother, a light blush and succumb to the juice of the middle.

8. Add daikon, carrots and qibula to the pan. Salt and pepper for relish. Mix it up. Cover the wok with a lid and cook 5 quills on a medium fire.

9. Vsipte watchmaker. Stir and continue cooking 2 more chilli.

10. Pour in the soy sauce. I stir again. Extinguish 4 more spells.

11. Pour cold water into a wide saucepan. Bring it to a boil and burn it out of the fire. Sip the vermicelli, cover the pan with a lid and add 5-7 quills.

12. Let's sweat funchose on a drushlyak and rinse with cold water. Accurately see the homeland. For bread, you can cut vermicelli into shmatochki with 3-4 divs.

13. Put the funchose into the pan, mix it up and warm up literally 2 hvilin.

Funchoza with pork and daikon is ready. Spread the grass on a wide grass, decorate with fragrant parsley leaves, slices of fresh cider or, for example, a few tomato slices and serve on a glass. Before the speech, the grass is miraculous like a hot one, so it looks like a cold one.

Not less delicious grass you can cook, so replace the pork with the same amount of yalovichini.

If you want to enjoy more piquant taste of the strain, add 1 teaspoon of fresh lemon juice to the new one.

www.nakormi.com

Funchoza with Chinese pork

Even a swedish strain, so let me show you the right connoisseur of Chinese cuisine.

Pork - 300 gr

Funchoza - 100 gr

Soy sauce - 4 tbsp.

Red pepper - 0.5 tsp

Coriander chalking - 1 tsp

This country is miraculously suitable for a rapt visit of guests;

Pork for cooking tsієї stravi should be chosen to finish fat, for example, brisket without a brush, or cuttings.

M'yaso cut into small sticks.

Pour funchose with dill and leave it for five khvilin.

Grease the meat on a strong fire with a dekilkoh khvilin on a strong olive oil and kindly burn a frying pan. Let's add cibula to the frying pan with thin feasts.

pokrokovy recipe with photo

warehouse

funchose (vermicelli) - 200 g
pork (meat) - 300-350 g
daikon - 300 g
cibulya ripchasta middle - 1 head
medium carrot - 1 pc.
hourglass - 3 cloves
oliya roslinna - 3-4 tbsp. l.
soy sauce - 2 tbsp. l.
black pepper chalking - for relish
strength for taste

Cooking hour: 1 year
Number of servings: 4

Also, you need a wok.

Cooking

1. Wash the meat well with cold water and dry it. Cut the pork into thin strips.

2. Brush the daikon and carrots with a vegetable brush. Peel root crops from skins, and cibulina - from husks.

3. Grate the daikon for Korean carrots. If you have a kitchen gadget in your state, then hurry with a knife and cut a radish into thin straws.

4. Grate carrots, yak and daikon, or cut them with a knife.

5. Arrange cibulin with thin pivkiltsy or quarters with kіlets.

6. Clean the cloves of the watchmaker and chop finely.

8. Add daikon, carrots and qibula to the pan. Salt and pepper for relish. Mix it up. Cover the wok with a lid and cook 5 quills on a medium fire.

9. Vsipte watchmaker. Stir and continue cooking 2 more chilli.

10. Pour in the soy sauce. I stir again. Extinguish 4 more spells.

11. Pour cold water into a wide saucepan. Bring it to a boil and burn it out of the fire. Sip the vermicelli, cover the pan with a lid and add 5-7 quills.

12. Let's sweat funchose on a drushlyak and rinse with cold water. Accurately see the homeland. For bread, you can cut vermicelli into shmatochki with 3-4 divs.

13. Put the funchose into the pan, mix it up and warm up literally 2 hvilin.

Gentlemen, take note

You can cook no less savory grass, if you replace the pork with such a quantity of yalovichini.

If you want to enjoy more piquant taste of the strain, add 1 teaspoon of fresh lemon juice to the new one.

Calorie content: not shown
Cooking hour: Not specified

This funchose with pork and vegetables with soy sauce is an original herb, no hesitation to embellish your family menu, or to turn it into a head herb on Svyatkovy style. Tsіkavo, that it is not easy to cook yoga, but it should be done, despite the fact that it is rich in components. Samy folding process Pole at the preparation of the ingredients and їх nariztsі, and then the vegetables and meat must be lubricated, then at the same time from the funchose and stew a couple of quills until ready. Obov'yazkovo save your own recipe for cooking with cover photos.
For fears, you can take be-like m'yaso, ale bajano is less fat. To that, it’s better to use our choice on pork, so we take the back part. For bazhannyam, tsyu strava can be cooked with chicken meat or veal. You can add zucchini and asparagus to the basic set of vegetables - cibulis, carrots, lettuce peppers and fresh charcuterie. Obov'yazkovo prepare qi.

- pork meat (virizka) - 400 gr.
- salad pepper (eggplant take a red color) - 1 pc.,
- plaid ogirka - 1 pc.,
- tsibulya-ripka - 1 pc.,
- carrot (large) - 1 pc.,
- oliya roslinna (refined) - 100 ml.,
- funchose - 200 gr.
- hourglass - 2 cloves,
- soy sauce - for relish,
- strong pomelo - 1.5 tsp,
- lemon juice - 3 tbsp.
- paprika melena - 0.5 tbsp,
- chalking pepper - triska,
- coriander in a powdered look - 0.25 tsp

Recipe with photo Pokrokovo:

Peeled carrots thinly shaky for additional shatkivnitsa, or with a knife for a long straw.
The qibulu is cleanly in the form of lushpinnya and subtly shaky pir'yam.
We wash the ogirok, as it is necessary, then we see the skin and only a little after this shaky yoga, just like other vegetables.
Plid pepper cleanly in the air, and far away shaky thin husbands.

We wash the meat, dry it and work it in long thin skewers.

We smear the meat in a rose-coloured olive, so that the beast will succumb to the beast, but in the middle it will be filled with the lower juice. Salt and pepper for taste.

Potim smeared in vegetable oil with a stretch of 2-3 strands.

Rice lokshina is poured into a pile of cold water, and then sprinkled with sprinkling and drenched for 5 strands.

We add vegetables to the frying pan until the meat is added, and here we put some tea leaves, coriander, paprika, watering. lemon juice, add soy sauce (for relish) and extinguish a couple of whilins.

Let's put funchose here, mix it up under the lid and prepare 5 more quills.

You can look like in a hot one, so in a cold looking one. I prepared more for you