Composition / ingredients
Step-by-step cooking
Step 1:
Pour the funchosa with boiling water for 10 minutes.
Step 2:
Chop all the vegetables into thin strips, peel the cucumber from the seeds.
Step 3:
Remove the seeds from the chili pepper and cut into thin rings.
Step 4:
Preparing the sauce: mix butter, soy sauce, lime juice, honey, lime zest.
Step 5:
Drain the water from the funchosa and rinse with cold water, flip it into a colander and let the water drain.Put the vegetables in a deep dish.
Step 6:
Add the finished funchosa.
Step 7:
Add the sauce and sesame seeds, mix thoroughly. Let stand for 10 minutes so that the vegetables and funchosa are soaked in the sauce.
Step 8:
Put in serving plates and sprinkle hot pepper on top.
Pour the funchosa with boiling water for 10 minutes.
Chop all the vegetables into thin strips, peel the cucumber from the seeds.
Remove the seeds from the chili pepper and cut into thin rings..
Prepare the sauce: mix the oil, soy sauce, lime juice, honey, lime zest.
Drain the water from the funchosa and rinse with cold water, flip it into a colander and let the water drain.
Put the vegetables in a deep dish.
Add the finished funchosa.
Add the sauce and sesame seeds, mix thoroughly.
Let stand for 10 minutes so that the vegetables and funchosa are soaked in the sauce.
Put in serving plates and sprinkle hot pepper on top.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Honey - 400 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Onion - 41 kcal/100g
- Zest - 97 kcal/100g
- Lime juice - 10 kcal/100g
- Sesame oil - 899 kcal/100g
- Glass noodles - 351 kcal/100g
- Celery stalk - 12 kcal/100g
