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Ashlyanfu

A famous dish with East Asian flair, perfect for a hot day! Ashlyanfu is a cold soup — unusual, full-flavored, and a bit of a project. But the result is outstanding! A great way to shake up the family menu on a hot summer day.

olya1989Author avatar
Recipe author
Ashlyanfu
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 5 g
Fats 10 % 3 g
Carbohydrates 72 % 21 g
134 kcal
GI: 19 / 0 / 81
    1. Make the starch jelly a day ahead. Dissolve the cornstarch in 500 ml (about 2 cups) of cold water. Pour 1 liter (about 4 cups) of water into a small saucepan and bring it to a boil over high heat, then gradually stir in the dissolved starch, whisking constantly. Once it comes to a boil, lower the heat to a minimum. Add the salt, vinegar essence, and vegetable oil, and cook for 40 minutes — keep stirring! Grease a suitably sized mold with vegetable oil, pour in the cooked starch mixture, and let it cool completely, then refrigerate.
    1. Make the noodles. Sift the flour into a large bowl and crack in the egg. Dissolve the salt in water, then pour it into the flour. Knead a stiff dough, like one for dumplings or noodles. Knead well until it's smooth and no longer sticks to your hands. Shape it into a ball, cover with a bowl, and let it rest for 1–2 hours; afterward it will be more workable. Roll it out and cut it into thin, long noodles. The traditional method is to stretch them by hand, but that's tricky for beginners, so cutting them is fine.
    1. Make the seasoning, called laza. Peel the garlic and purée it in a blender (or grate it). Stir in the mild-hot ground red pepper. Heat vegetable oil in a skillet until very hot, pour it over the garlic and pepper, and stir well — you want a thick paste.
    1. Make the sauce. Peel and finely chop the onion. Wash, trim, and chop the bell pepper the same way. Heat oil in a skillet and sauté the onion until translucent, then add the pepper and cook another 2–3 minutes. Take the pan off the heat. Finely chop the washed and dried garlic chives (jusai). In a large enough container, combine the cold boiled water, salt to taste, vinegar essence, the sautéed onion and pepper, the chopped garlic chives, and 2 tablespoons of the laza. Stir everything together and refrigerate.
    1. Boil the noodles until done. Meanwhile, make the omelet: grease a pan with butter and heat it. Beat the eggs in a bowl, whisk in the milk and salt, and beat again. Pour into the hot pan and fry the omelet on both sides over medium heat. Cool it, cut into thin strips, and refrigerate for now. Let the cooked noodles cool, too.
    1. Turn the starch jelly out of the mold and cut it into batons (wet the knife with water to make it easier).
    1. Assemble the dish. Divide the noodles among serving bowls. Place the starch jelly batons on one side and the omelet strips on the other. Add a teaspoon of laza on top and pour the sauce over everything. You can thin the remaining laza with a little sauce and put it on the table in a small bowl. Top with pieces of fried meat if you like (optional). Serve cold!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Partridge - 254  kcal/100g
  • Black Grouse - 254  kcal/100g
  • Game - 200  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Corn starch - 329  kcal/100g
  • Jusay - 43  kcal/100g
  • Acetic essence - 11  kcal/100g

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