Funchoza with seafood at home - a step-by-step recipe for cooking with a photo

Funchoza with seafood

2001

Kitchen Asian

Calorie content 116.5 kcal

Portions 4 port.

Cooking time 35 minutes

Proteins * 6.9 gr.

Fats * 3.9 gr.

Carbohydrates* 16.5 g

Content

The secret of the amazing taste of Chinese seafood noodles is in the spicy aromatic sauce. It perfectly complements the taste of both funchose and seafood. It is also important to choose quality seafood and fresh vegetables - all this undoubtedly affects the final taste of the dish.

Ingredients

Cooking process

We prepare funchoza according to the instructions on the package.

Put the finished noodles in a colander and let the excess liquid drain completely.

Funchoza, for ease of use, can be cut with scissors.

Fill a saucepan or a wide saucepan with 200 ml of water and bring it to a boil.

Dip the peeled shrimps into boiling water and, not forgetting to turn, cook them for three to four minutes.

After the specified time has elapsed, we immediately take out the shrimps and spread them to the funchose.

Dip the rings of raw squid into the remaining boiling liquid and cook them for no more than one minute so that they do not become tough.

Remove the finished squid rings from the water and add to the shrimp noodles.

We drain the water that remained after cooking the seafood, leaving about 50 ml in the saucepan. Add soy sauce to the rest of the liquid and bring to a boil.