Salad of funchose seaweed and sausage. Funchoza with seaweed. Salad with funchose and root vegetables
Salad with funchose and seaweed- this is very delicious salad, which is easy to prepare, but has an unusual composition of ingredients that combine perfectly with each other. If desired, the salad can be served warm. The salad is moderately filling. In the summer, a salad with funchose and seaweed can be served as a second course, which does not require much physical effort from you. You can dress the salad differently each time.
Let's prepare necessary ingredients for salad. We will wash and peel the vegetables.
Fill the funchose with warm water and leave for 20-25 minutes. Prepare according to the instructions indicated on the package.
Peel the onion and cut it into half rings.
Cut the carrots into thin strips, or you can grate them on a coarse grater so that the cutting looks like a Korean carrot.
Peel a few cloves of garlic and cut into small cubes, prepare the required amount of sesame seeds.
Fry onions and carrots for vegetable oil until soft.
Then add sesame seeds and garlic and fry for another 1-2 minutes.
Combine all the ingredients in a salad bowl: cooked funchose, seaweed, fried onions and carrots. Add lemon juice and olive oil.
Stir, the salad with funchose and seaweed is ready.
You can serve fish or soy sauce separately with the salad. Bon appetit.
My husband really loves seaweed and I cook it just for him. Found it on the Internet interesting recipe I decided to cook. I cooked with ready-made seaweed, or rather seaweed salad.
These are the ingredients we need.
Crush the garlic clove with a knife and then chop it.
I decided not to cook the funchoza, but simply poured boiling water over it and left for 15 minutes. It’s better to add a little salt right away, then the salad will be tastier. Just drain the water.
For the salad I used red onion, but you can replace it with green onions, then you don’t need to do anything with it. Peel the onion and cut into rings. In a small container, dilute vinegar 70% with water, taste it so that it is not too sour, but in general, everyone chooses the amount of vinegar themselves. Leave the onion to marinate for 10 minutes.
Heat olive oil + camelina oil in a frying pan and fry the garlic until translucent.
Attention: if your cabbage is dry, you need to pour boiling water over it and let it sit for a while, drain the water, but you need to save it. Then add seaweed to the garlic and fry a little, add water and fry for a couple of minutes. Add salt and pepper to taste.
Add pickled onions, seaweed to the funchose and pour over oil and garlic. Add salt and pepper to taste.
Mix everything with your hands or two forks.
For the salad I decided to take quail eggs. Boil them for 7 minutes, pour in cold water. Peel and cut in half. Place it on top of our salad.
Place the salad on plates and sprinkle with lemon juice.
Bon appetit.
Cooking time: PT00H30M 30 min.
Many people love funchoza. And each housewife prepares it in her own way, replacing and supplementing some ingredients with others, and this makes the dish unique. This funchose recipe is prepared with the addition of seaweed, which is very healthy due to its large amount of iodine. Chicken meat can be replaced with any other meat, and vegetarians can do without it altogether; the taste of the dish will not become worse.
Ingredients
- Chicken meat - 200 gr.
- Carrots - 1 pc.
- 2 sweet peppers (green and red)
- Garlic - 4 cloves
- Sea kale - 50 gr.
- Vegetable oil - 50 gr.
- A small bunch of green onions
- Ground red hot pepper to taste
- Sugar - 2 pinches
- Soy sauce - 1 tbsp. l.
- Vinegar - 1 tsp.
Instructions
- Soak the seaweed in cold water for half an hour. Rinse well to remove all the sand. Boil the cabbage for 5 minutes in salted water and rinse again.
Remove the seeds from the pepper and cut it into strips. Peel the garlic.
Grate the carrots into long strips using a Korean grater. Place it in a plate, add salt and sugar. Pour in the vinegar and mix with your hand, squeezing lightly to release the juice. Leave the carrots to marinate for half an hour.
- Boil the funchose in plenty of salted water.
- Place in a colander and rinse with cold water. Wait for all the water to drain.
- Cut the chicken meat into pieces and fry in vegetable oil until cooked, not forgetting to add salt. Place the meat.
- Fry carrots and peppers in the same oil. The carrots should soften a little, but still retain their bright orange color.
- Place noodles and seaweed in a container for preparing funchose.
- Place the carrots and peppers here from the pan along with the oil. Squeeze the garlic through a garlic press. Add meat that can be cut smaller.
- Add onion, cut into long pieces, hot pepper and soy sauce.
- Using two forks, stir the funchose.
- Place the prepared funchose with seaweed on a plate and serve.
