19 March 2011

Ашлянфу Ashlyanfu

Ашлянфу Рецепт



Ashlyanfu is a Dungan noodle dish.  It's served cold, with pulled wheat noodles, topped with a sort of gelatinous noodles, then with vegetables, egg, and vinegar. I have a few more recipes to work through and I'll post those if they're much different.  I cannot find any recipe for it in English.

I haven't actually had it yet, mostly because everyone says you have to eat it in someone's home, but I'm curious about it.  I also hear there's a restaurant in town that makes it pretty well.  Maybe we can go soon. 

Ingredients:

For the jelly/gelatinous noodles:
100 grams water
10 grams vinegar (6%)
Salt to taste
20 grams cornstarch
3 T water
(100 grams flour)
(1 egg)
(50 grams water)

For the sauce:
30 grams jusay or cheremsha [jusay is garlic chives and cheremsha is another type of greens that I have not yet identified]
15 grams carrots
25 grams bell pepper
10 grams green onions
30 grams tomatoes
15 grams oil
50 grams water
1 beaten egg
Salt to taste
1 tsp vinegar


For the omelet/egg:
20 grams milk
1 egg
Butter for frying

For the dressing:
Aromatic vinegar [not exactly sure what this is, but I have some guesses]
Green onions, minced

For the noodles:
100 grams flour
1 egg
Salt to taste
50 grams water
Or substitute spaghetti
Instructions

For the jelly:
Boil the water and add vinegar and salt.  Dissolve the cornstarch in 3 tablespoons of water and pour in thin streams into the boiling water, stirring vigorously.  Cook over medium heat 15-20 minutes, stirring constantly.  The jelly is ready when it’s very difficult to stir (the consistency of honey candy).  Pour into an oiled dish to cool, then slice thin into noodle sorts of things.  Keep the knife wet with cold water to make it easier to slice.  They should be about 5-10 cm long and 5 mm wide. [The instructions left out what you do with the flour, egg, and additional water listed in the ingredients.]

For the sauce:
Slice the vegetables thin (the thinner, the better).  Heat the oil over high heat in a frying pan and add the vegetables, stirring vigorously.  Fry one minute, then carefully pour in the water and simmer 5-7 minutes.  Add the egg, stirring vigorously.  Add the salt, then remove from heat and cool.  Add the vinegar.

For the omelet:
Beat the egg with the milk and salt.  Fry in butter in a hot pan 5-7 minutes, then cool and cut into small pieces.

For the noodles:
Mix the ingredients to make a very firm dough.  If the water is nearly boiling, it will be easier, but be careful to not curdle the egg.  Much vigorous stirring [I didn’t understand all of this section, but I think this is what it’s getting at.  This would make an extremely firm dough.] Knead a few times, then let the dough sit for 2 hours under a damp cloth.

Method 1: Roll the dough into a plait/braid [I think I’d call it a snake] about 1.5 cm thick.  Fold it in half, then stretch it using a circular motion, like a jump rope.  Fold again continue stretching till you have noodles.  Boil in salted water.

Method 2: Roll out the dough to 1-2 mm and sprinkle with plenty of flour.  Roll up and slice into thin noodles about 2-3 mm wide.  The thinner, the better.  Boil in salted water.

Method 3: Boil spaghetti noodles

Whatever you do, wash the cooked noodles thoroughly in cold water, then add a little oil.

To serve:
Spread the cold noodles on a plate, then top with the jelly and pour on the sauce and add the omelet.  Top with lazi, which is hot peppers and garlic sauted in oil.  Pour the ingredients for the dressing over all.

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