Ashlyamfu is a national dish of Central Asia, which has a sour taste traditional for eastern countries. This appetizer is made with starch noodles, scrambled eggs, vegetables and hot spices.
Ashlamfu in Dungan
Ingredients:
- milk - 80 ml;
- eggs - 5 pieces;
- butter - 1 tablespoon;
- starch (corn) - 80 g;
- vinegar (6%) - 50 g;
- vegetable oil - 4 tablespoons;
- water - 700 ml;
- radish - 1 piece;
- carrot - 1 piece;
- sweet peppers - 2 pieces;
- tomato - 1 piece;
- garlic - 3 cloves;
- tomato paste - 1 tablespoon;
- coriander (dry) - 1 tablespoon;
- spaghetti or stretched homemade noodles - 600 g;
- salt, green onions - to taste;
- seasoning "laza".
Four eggs must be mixed with milk, salt and whisk. The resulting liquid should be poured into a hot frying pan, previously greased with butter. The egg mixture must be fried on both sides to make an omelet. It must be cooled and cut into thin strips.
The starch must be diluted in 400 milliliters of cold water. This liquid should be brought to a boil, and then add 30 grams of vinegar and salt to it. After that, the water with starch must be boiled for about 10 minutes more, stirring constantly. The thickened mass must be put in a plate greased with 2 tablespoons of vegetable oil and refrigerated. The resulting jelly must be cut into strips or cubes. Store the starch pulp and omelet in the refrigerator until needed.
Cut carrots, tomatoes, radishes and bell peppers into thin strips. In a frying pan, heat 2 tablespoons of vegetable oil and put the vegetables in it in turn. To these ingredients, add tomato paste, dry coriander and crushed garlic. This mixture should be fried for about a minute, and then pour in 300 milliliters of water in a thin stream. Next, the vegetables need to be stewed for about 5-7 minutes. After that, add a beaten egg to the pan. The resulting sauce must be salted, mixed thoroughly and removed from the stove. When the vegetables have cooled, add 20 grams of vinegar to them.
Boil the spaghetti or stretched noodles, rinse under cold water and place on a plate. This dish must be sprinkled with vegetable sauce and sprinkled with finely chopped green onions. On the one hand, next to the spaghetti, put starch jelly, on the other, an omelet. Ashlyamfu is served cold, adding the seasoning "laza" to it.
Seasoning "laza"
Ingredients:
- garlic - 3 cloves;
- ground red pepper - 2 tablespoons;
- vinegar (diluted) - 1 tablespoon;
- vegetable oil - 1 tablespoon.
Finely chopped garlic should be mixed with ground red pepper and diluted vinegar. Pour vegetable oil pre-heated in a pan into the resulting mass. This seasoning is either laid out on the ashlamf, or served in a separate bowl.
