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Funchoza in a slow cooker

0
1217
Kitchen Asian
Calorie content 66.5 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 2.8 gr.
Fats * 4.2 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Funchoza in a slow cooker
Content

Do you want to pamper yourself and your loved ones with something exotic, without leaving your home? Then the recipe for cooking funchose in a slow cooker is especially for you.

Glass noodles never stick together and retain their appearance perfectly, although at first glance they may seem very fragile.

Ingredients

Cooking process

step 1 out of 14
Wash the cucumbers, cut them into cubes, then place in a separate plate for twenty minutes, lightly sprinkling with salt. Thus, we get rid of the excess liquid contained in cucumbers.
step 2 out of 14
Wash the eggplants, cut them into rings. If you are using a mature eggplant, it is advisable to peel it beforehand. Sprinkle the sliced ​​eggplant with salt and drain.
step 3 out of 14
Grate the washed carrots to make Korean-style carrots. Then sprinkle those carrots with a little sugar.
step 4 out of 14
Do not overdo it with salt, as in the future the vegetables will be watered with soy sauce, which already contains it.
step 5 out of 14
Prepare funchose according to the instructions on the package.
step 6 out of 14
Drain the eggplant juice.
step 7 out of 14
Then we send the eggplants to the multicooker bowl, poured with a small amount of vegetable oil, and turn on the "Fry" mode.
step 8 out of 14
We send carrots and garlic passed through a press to the eggplants.
step 9 out of 14
Season vegetables with spices.
step 10 out of 14
Cucumbers, vinegar and soy sauce are sent to the multicooker.
step 11 out of 14
Leave all ingredients in the multicooker for three minutes, then turn off the device.
step 12 out of 14
We send the finished funchose to the vegetables in the multicooker bowl.
step 13 out of 14
Chop the herbs.
step 14 out of 14
Gently mix vegetables with funchose, turn on the "Heating" mode. Decorate the finished dish with chopped herbs.

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