How to cook ashlyamfu

Ashlyamfu is the national dish of Central Asia, which is traditional for Eastern countries sour taste. This snack made of starch noodle, omelettes, vegetables and spicy seasonings.

Ashlyamfu 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;
- carrots - 1 piece;
- sweet pepper - 2 pieces;
- tomato - 1 piece;
- garlic - 3 cloves;
- tomato paste - 1 tablespoon;
- coriander (dry) - 1 tablespoon;
- spaghetti or homemade stretched noodles - 600 g;
salt, green onions - to taste;
- seasoning of the hole.

Four eggs should be mixed with milk, salt and whisk. The resulting liquid should be poured on a hot frying pan, previously greased with butter. The egg mixture must be fried from both sides, to make an omelet. It is necessary to cool and cut into thin strips.

The starch must be diluted in 400 milliliters of cold water. This liquid should be brought to the boil, and then add 30 grams of vinegar and salt. After that, the water with the starch cook for about 10 minutes, stirring constantly. The thickened mass, you need to put in a bowl greased with 2 tablespoons of vegetable oil, and refrigerate. The resulting jelly should be cut into strips or cubes. A lot of starch and scrambled eggs should be stored in the refrigerator until needed.

Carrot, tomato, radish and sweet pepper should be cut into thin strips. In the pan you need to heat 2 tablespoons of vegetable oil and put in it the vegetables. To these ingredients add the tomato paste, dry coriander and crushed garlic. This mixture should cook for about a minute, and then a thin stream pour 300 milliliters of water. Next, the vegetables should simmer for 5-7 minutes. Then in the pan you must add beaten egg. The resulting sauce must add salt, mix thoroughly and remove from heat. When vegetables are cooled, they should add 20 grams of vinegar.

Spaghetti or stretched noodles you need to boil, rinse under cold water and place on a plate. This dish should be watered vegetable sauce and sprinkle with chopped green onions. With one hand next to spaghetti presumably the jelly of starch, with the other omelette. Ashlyamfu served cold, adding to it the seasoning of the hole.

Seasoning of "manhole"

Ingredients:

- garlic - 3 cloves;
- ground red pepper - 2 tablespoons;
- vinegar (diluted) - 1 tablespoon;
- vegetable oil - 1 tablespoon.

Chopped garlic should be mixed with crushed red pepper and vinegar over it. In the resulting mass to pour pre-heated frying pan on vegetable oil. This dressing or spread on ashlyamfu or served in a separate bowl.