Funchoza with meat and vegetables (as cooked in Central Asia)

Yes, I sobsno, I saw the recipe! So what? I haven't sprinkled my next incorruptible there, or what? It was then that I, then, was somehow confused to the point of convulsions, if I didn't scribble Chuchiku, (minus me then, as an honorary seamstress - a minder!). BUT, I respect such dishes, when someone makes them for me .. And, I myself will not cook very confused dishes. For me, funchose is almost the pinnacle of culinary art in terms of the number of ingredients! Give me something easier! I'm very lazy!

[Mikhaska]

Mikhaska, come on, be poor! Whose are these masterpiece sauces, please?
, Rafaelli, Nutella ... ??

Mikhas, on the rudeness of naravisi Gotvit you are as good as bees May.
: girl_cray1: I'm worn out, I'm sitting down, just like a paralytic I hear a mustache, and the answer is nooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo'll it's overheated
Thank you, Lil, can you fix her brains. To the bee a medalist

To the bee a medalist

Definitely !!!!

bliiiiin, I had to choose a decent nickname, otherwise I somehow "read it from Chuchundrus"

If you had some kind of "decent" Nick, I would not have a foot on you, I'm terribly afraid of serious people
I try so sideways and sideways

Well, and me, your green little face on Ave charmed
And finally, I registered myself to neighing cleanly and hung too much for laughter
Nat, are you with a sneaker? And then I can't fight off an overheated and discharged phone.

What kind of slipper am I with? Look at me! Maximum with a crystal shoe. I'm a lady in a dress. How is it with a slipper? Bam-bam-bam-bam ... In short, you are breathless. And with a crystal shoe - a bale! So gracefully and fast ...

Well I forgot that the heavy and the magic stick are You Toko, if what ... to her like this: girl_romashka: Graceful bale. : sorry: Toko don't poke for: -X poked everything around. I want to at least accept a bale from an elegant bale
Bliiin, you can mess with you

[Natasha!]

Ah, I'm back to you with the funchose I promised yesterday, Natasha!



Thanks for Temko! Vkuuusnayaaaaa!

The most funky funchoses !! I'm just in a stupor !!
I'm going to do without meat, by the way!

[I'm glad!]

I'm glad! Straight, praised! Thank you girlfriend!
And do it without meat! As for me, there is not much of a difference! In my opinion, vegetables play the main violin here. What you put, the dish will taste like that. Ah, meat - so, the third flute in the back row ...

[Mikhaska]

Mikhaska, after your blessing, now I will! And our Chunechka will be glad! I’m thinking, maybe I can give her a bicycle tire by March 8, well, besides more valuable gifts?

: girl_cray: Haaaaaaachuuuuu baaaaaalshuuuuyuyuyuyuyuyuyuyuyuyu tire I am glad, you little man present. I saw And then, you grow a pumpkin for me under the STE wheel, and Natka with her stick - TYUK. and I will be princess on the biggest carriage

I am glad you gave a little man

Papanin is not a man, but a hero, man !!! Clear!!??

: oah cheyt: girl_in_dreams: I'm really scared
: girl_manikur: for mnu, all people of the opposite sex are muzhchinki And the hero: girl-th: I don’t think about it.
: mail1: I suspect the big tire has broken off, and as a result I won't be pindressing on a big carriage
Okay, I agree with the fox wheel

: oah cheyt: girl_in_dreams: I'm really scared
: girl_manikur: for mnu, all people of the opposite sex are muzhchinki And the hero: girl-th: I don’t think about it.
: mail1: I suspect the big tire has broken off, and as a result I won't be pindressing on a big carriage
Okay, I agree with the fox wheel

Okay, I'll go flirting again, I'll ask for the second wheel! Actually, I've already thought about you in the chat topic yeah: girl_dance: already!

: mail1: spring however

: mail1: spring however

Nah, I love good beer all year round!

[Chuchundrus]

Chuchundrus, Natasha! : a-kiss: Respect for the recipe!
It turned out so yummy that my husband rolled his eyes!

It seems that I was not going to cook this dish, but I go to the supermarket and see - salted hot peppers !!! Without dzhusai, of course, but still, just a sign from above.
Even when I was reading the recipe, I thought that such an animal is definitely not found near the house. And come on, infection, wound up and fell into my tenacious paws!

Delicious! There is no photo, because the photographer is in a full swoon.

[Tricia]

Triciahow lovely you are You can't even imagine how you made me happy
How well you met with pepper.Photographer great respect for having such a hearty snack

[Tricia, Nastyush!]

Tricia, Nastyush! Look there, take care of the photographer! We really need photographers as an incentive for us to cook, cook and cook!

[Irish]

Irish! * JOKINGLY * Will be done!
The photographer so tasted delicious funcheza (though he persuaded me to take 2 times more meat and vegetables than the noodles itself, so we had meat and vegetables in a wok + a little funchoza, and added champignons too ... young, juicy , mmm) that there was nothing to photograph.

[Anastasia]

* JOKINGLY * We are all a lot of experimenting. AnastasiaI wanted to know how to combine radish and mushrooms. Here: girl_pardon: I can't get myself together. And then tutucha, this idea is soaring.

take 2 times more meat and vegetables than the noodles themselves

Ltd! This number does not work for me! We, on the contrary, will easily sell for noodles! That's why I have so few vegetables in my photo.

: yahoo: Irishka my sun
I love it when there is a lot of it. Starch noodles very well absorbs all the aromas and tastes, so it is imperceptible when there is more of it in the plate. Slips quickly

[Natasha]

Natasha, mushrooms + radish - a combination - stunned! Honestly! Although, maybe my radish was not very odorous? I don't really understand them ... so green, round, juicy, crunchy. Once Lenochka Tim showed a photo in her topic, I remember it and since then I just take it.
I myself have been preparing my husband for this combination for a long time. In the end, I just promised him that it would be delicious. And she threatened that there would be buters if I heard that she was wandering.
But seriously, I was initially sure that it would be delicious only when I saw a photo on your recipe, so I created how it was.
It is easier to describe the process in three sentences, so that it becomes clear what's what. Natasha, just don't throw the slippers that I signed here with my five kopecks. I'm just sure that the secret is that the radish has its own taste, and the mushrooms have their own. Even tender champignons do not lose their taste for me exactly from the method of preparation (with sweetish shiitake or oyster mushrooms it will be no worse, I'm sure!).
I cook everything in a large fuflon pan with high sides (not a wok).
First I warmed up the chicken. butter with 3 cloves of garlic and a handful of sesame seeds, in it I simmered beef petals until cooked. Then I added carrots to the beef in strips, pushed them back to one half of the pan, and poured coarsely chopped mushrooms (about 1 cm thick) onto the second. For us, it is necessarily large. So crispness, juiciness, and taste are preserved even in such a fragrant dish with soy sauce and garlic. Stir separately, without mixing, so that the mushrooms are not saturated with other flavors ahead of time. Then she added radish strips, paprika strips, salted pepper with strings, spices, 2 crushed garlic cloves to the beef. And the mushrooms are still fried by themselves, until golden brown on at least one side. After 3 minutes (or as vegetables slightly lose their elasticity, but do not lose crunchiness) I mix everything. Then I add the onion with the feathers.
You can do it in different pans, but I'm lazy, and why did I buy such a huge frying pan, finally ?!

My God, what a beauty it is! ... Mushrooms - light and beautiful, slightly golden, red paprika, orange, joyful carrots, greenish, translucent radish cubes, bright onion feathers, beef in sesame, strings of green hot peppers, all this in a scattering of red peppercorns and spices - a divine sight. And the smell, and the taste, is breathtaking!
And then I mix it all with funchez.
True, there were some bloopers ... Only when soy sauce dyed almost all this bright beauty in a medium brown color, I realized that I like this dish more bright. Next time everyone will add soy sauce to their plate.

Natasha!!! : a-kiss: Thank you for the inspiration !!!

Irisha! Yes, we have almost the same story. Only my husband does not fit into any pants already ... therefore I limit the flour by half, and I increase the vegetables. Who will help him lose weight if not me? ...

[Anastasia]

you are a scary woman soooo scare husband
And what kind of slippers can there be when I have never cooked strictly according to the recipe. I just won't admit it. We are all followers of Jamie Oliver.
And I think, the thought of such a vegetable mix, I myself settled in the heads of the girls when I showed two recipes with almost the same composition, but in a different way of dressing
AnastasiaThank you for describing how you cooked so deliciously. I love it when they cook with drive. And you are an excellent student, usually people do not notice what colors they have in their plate. And you
And I try to buy light soy sauce. I mix it with lemon juice (rice vinegar), add sesame seeds, chili and everyone adds to himself

[Tricia, Nastyush!]

Tricia, Nastyush! Mli-i-i-nsky! Directly, a poem in white, pashtishta, in verse, dedicated to the creativity of a culinary specialist who creates Chuchenka funchose in his own frying pan! If cho, me a book of poems with a personal signature, pzhlst, do not forget to send me, as you start publishing!

[Natasha]

Natasha! Thanks for the praise! For me, the first impetus to inspiration and the message of the author of goodies are important - then I pass the recipe through myself, as if I’m living a new life.

Tex-teks, what is this light soy sauce? I am such a tundra that I only know the usual, well, and gluten-free ...

Yeah, I'll write down soy, plus vinegar, plus sesame seeds.
Thanks for the science!

Irinwhy are you confusing me?
Look carefully, I haven't thought of a single word - everything is from our native and beautiful language, I haven't added a single rhyme.
It's just that Natasha and you have such great pictures that they gave me an inspired acceleration.
And I failed to photograph my creation, and I really don't know how, shame. So I describe it with improvised means - in words.
Thank you for your kind words (and about poetry, so in general)!

[Anastasia]

Anastasia, just look at the color of the sauce. It can be thick and rich. But the quality one is usually light, but slightly saltier.

[Natasha]

Natasha, yes I know Kikoman - he is like tar. Then some more Chinese and sweetish Korean, now I'm going to spill it on white bowls, I'll look at the intensity of the color ...
Maybe, on occasion, if you have a free minute, you will take a picture of your own jar (I know that it's arrogant)?

Nastya, I'll take a picture: pard: what's the point? The products in your and our supermarkets are very different. I have been trying to find Kikoman with us for so long and I was a little disappointed. Chinese, I suspect it is not ice at all: -We, at least so. Don't worry just, you will keep in mind
You're still wearing a cap: secret: I can't do it, look. It is more suitable for you

And, exactly, you have your own assortment there ... I still live like in the Soviet Union - in one big country ...

Chapche now I'll look!

: girl_in_dreams: yeah ... under the Union And even then the assortment was different In Central Asia, we all cooked on cottonseed oil, and in Leningrad on sunflower oil I could not get used to it for a long time

In a whisper: I come in large numbers to get married in St. Petersburg, I myself am from the Far East, because I love everything Korean very much.

Also in a whisper: secret: I suspected. What kind of garbage the local girls cooked. Turnip with vegetable oil - the apotheosis of culinary excellence

[Natul]

And, girls, I cook with a real Kikkoman. And your funcion Natul, also.Normal. Because the rest is all ... byaka disgusting from what we have in stores.

[Irish]

I don't remember about the turnip. In the Far East ... we were more crazy about local wild plants (paportonik, burdock, white Sakhalin mushroom (like champignon, only 4 times more, etc.) and seafood and algae (kelp, sea grapes, burgundy grass - nori of different types, galaturia, trumpeter, even all sorts of shells, oh, damn it ...).

Irish, we had a counterpart - Korean soy sauce - also very tasty. He's not as vigorous as a Kikoman, sweeter and less odorous. I liked it very much, but I don't remember what it looks like - only hieroglyphs on the label ...

Nastya, turnip is a dish that I tried for the first time in Leningrad. But I don't want anymore
And my sister lives in Yuzhno-Sakhalinsk, so I know firsthand about all your goodies.
For a long time she cooked pyansa, according to the recipe of Far Eastern Koreans

And my sister lives in Yuzhno-Sakhalinsk

Well, finally, the world has the shape of a suitcase! And I'm from there!

: lol: SUPER

And I have a carriage of close relatives living in the Far East. And my mother is from Yuzhno - Sakhalinsk.

[Natasha! Ira!]

Natasha! Ira! Relatives, straight
And we, being in St. Petersburg, Eastern Siberia and Kyrgyzstan, met at the Bread Maker to find out!
I love our site.

: mail1: it turns out the Earth is not only round: crazy: but also tight
: girl_in_dreams: Bread Maker - a cozy site

And don't speak!

Natus, she has created such beauty !. My eyes have only reached her so far ... soon my hands will reach out .. I took it to the bookmarks .. they just love this ... and here is a recipe from a guru ..

[AlenKa]

AlenKayou flatter me but your flattering is pleasant

Chuch, I'm not flattering .... I love you and Korean cuisine, it's not good at this

Cheyt? There is nothing to cook here. : secret: use traditional spices and you are a guru. And taaaam like a fantasy will play out. Do not pour soy sauce into carrots; sugar and vinegar, garlic and coriander are often used. : girl-th: well, cilantro greens. A: wow: I forgot chili and paprika.

[Chucha]

Chucha, and what does dzhusai taste like ?.

[AlenKa]

AlenKa, often replaced with garlic leaves, are similar in shape. To taste, somewhere spinach with a garlic flavor. But, to be honest, jusai is more for the kind used, its taste is not strongly felt. The radish plays the main role, and the jusai, as it were, is a shade When you start to cut its fresh smell one to one, it looks like a radish well, as if flatulence happened in everyone's house