Ashlyam-fu (or ashlyanfu) is an Asian dish. It has an unusual sour and tangy taste and is perfect for the summer season. Each Asian hostess has her own recipe. Let's get acquainted with the universal.
It is necessary
- Noodles:
- 2 eggs
- 0.5 water (distilled or boiled)
- A pinch of salt
- 1kg flour
- Starch:
- 1 liter of water
- 200 g starch (preferably corn starch)
- Salt
- Vinegar
- Vegetable oil
- Sauce:
- 4 eggs
- 2 onions
- Jusai bundle
- 1.5 l of water
- Bell pepper (sweet)
- Vinegar
Instructions
Step 1
Noodles
Of course, you can buy ready-made noodles for lagman, or a packaged product that can be quickly cooked at home. Or you can independently prepare this component ashlam-fu. To do this, mix eggs, salted water and flour. Knead to a tight dough. Let it lie down for a while. Then, using a noodle cutter or a simple knife, cook thick (!) Noodles. Let it dry a little before cooking.
Step 2
Starch
Boil a liter of water, and dilute the starch in a separate cup in half a liter of cold water. Strain and pour into boiling water in a thin stream. Stir frequently while doing this. Add vinegar, salt and a spoonful of vegetable oil to taste. Cook the resulting solution for 40 minutes, over low heat. Stir frequently. Then pour the hot mixture into a cup, previously greased with refined vegetable oil. Let it freeze. Cut the finished starch into cubes or thick strips. This component must be prepared one day before use.
Step 3
Sauce
Beat the eggs and fry them in a skillet. In this case, you should not get leafy scrambled eggs, but crumbs. Chop large pieces. In another skillet, fry the onion and bell peppers, cut into small cubes. A pleasant and "thick" aroma will tell you about readiness.
Then add vinegar (about 3 tablespoons) to one and a half liters of water (distilled or cooled boiled). The taste should be intensely sour. Pour finely chopped jusai, frying and egg crumbs there. Stir everything and cool.
