Samurai food is a fecco. What is it and what does it eat?

Over the past decade, the range of our stores has changed dramatically. If before and domestic products are freely available not often, now the supermarket shelves are breaking under the weight of overseas dishes, among which you can see the product under the strange name of the fancy. That this is known by far not all, but only tried to do a few.

Funchosa. What is it?

Russian "connoisseurs" as soon as they do not call this product: Thai pasta, white vermicelli, and even crystal pasta. Apparently, you can argue here for a long time, but We will not torment and say that this is a favorite dish of Japanese samurai. Well, seriously, the fucoze is a thin translucent noodle, which is prepared from rice flour. Some people say that starch lies at the basis, but if you ever decide to try it, you will understand that there is no starch there.

The motherland of this product can not be unequivocally named. Some say that this dish is Dungan, others are of the opinion that it is Korean. In general, it is not known where the fucose appeared. That this dish is common in China and Japan, all sources say, so we will stick to the theory of Sino-Japanese origin.

It is interesting that before perestroika Soviet citizens could "meet white noodles" in the markets of Central Asia. And local traders used its elasticity and elasticity, which allowed to wind it in a tight skein.

Nowadays, on a shelf with traditional pasta, you can easily find a transparent package with the inscription "Funchoza".

What is it, we seem to have figured out, but what to cook from tasteless noodles and with what products to combine? About everything in order.

How to cook a fecco?

In fact, it is good in any form - fried, boiled and filled with broth. But traditionally it is poured for 2-3 minutes with boiling water, and then boil in salted water for another 5 minutes. During this time, it should take a characteristic white color. And it will be more correct to say that it will become transparent. Not for nothing that it is called "glass noodles".

Then, to get rid of water, you need to throw it in a colander with small holes, but better, so that together with the water did not "swim" and fuchoza, take a sieve.

Usually it is used as a basis for salads, a fine mix will be obtained with seafood or fried forest mushrooms.

The fungus has one interesting property - the ability to absorb odors and tastes, so it will serve as an excellent side dish for almost all dishes.

Useful properties of the fucus

In addition to the fact that rice noodles are quickly prepared, it is also very useful. This is all due to the abundance of vitamins B, E, PP. They help strengthen the nervous system. And such minerals as magnesium, zinc, phosphorus and manganese are able to adjust the work of all organs of the human body.

As noted earlier, this noodle is very nutritious, while its caloric content is minimal, which contributes to weight loss. Complex carbohydrates contained in a transparent product fill the muscles with energy and, as a result, it has a beneficial effect on well-being.

Another advantage of fucosa is the amino acids that contribute to the formation of new cells, and the absence of gluten, which causes various allergic reactions.

The conclusion is obvious: fuczosa is a tasty and useful product!