Ashlyamfu in Karakol

Step-by-step cooking

1. Step 1:

   

   How to make ashlyamfa in Karakol? First of all, brew the starch. To do this, dilute it in 500 ml of water, mix well and make sure that there are no lumps left. Stir with a wooden spoon or spatula. Add and dissolve 10 g of salt in starch.

2. Step 2:

   

   In a suitable saucepan, boil 1.5 liters of water, add 10 g of salt.

3. Step 3:

   

   Add 2 tablespoons of sunflower oil to boiling salted water. It is better to use an odorless oil.

4. Step 4:

   

   Pour diluted starch into boiling water in a thin stream with constant stirring.

5. Step 5:

   

   Cook the starch with active stirring for about 8 minutes on a sufficiently high heat. Starch will become transparent and homogeneous.

6. Step 6:

   

   Then reduce the heat to low, cover the pan with a lid and cook for another 20 minutes.

7. Step 7:

   

   To solidify the starch, prepare bowls or one large container, lubricate it with sunflower oil. Put the starch mass in bowls and leave to cool overnight.

8. Step 8:

   

   Prepare the vinegar dressing. To do this, pour 1-2 tablespoons of sunflower oil into a wok pan, put it on medium heat.

9. Step 9:

   

   When the butter is well heated, add sugar and mix quickly. You will get butter caramel, which will make the dressing brown.

10. Step 10:

    

    In order not to get burned, take a frying pan and a spoon with longer handles.

11. Step 11:

    

    Start adding water to the caramel, one ladle at a time (from 0.5 to 1 liter in total).

12. Step 12:

    

    The mixture will sizzle a lot. Stir it with a spoon.

13. Step 13:

    

    Let it boil for a minute and come to uniformity.

14. Step 14:

    

    Add ginger (peeled and sliced) and star anise.

15. Step 15:

    

    Boil for a minute with constant stirring.

16. Step 16:

    

    Add cloves and Chinese vinegar.

17. Step 17:

    

    Boil for a couple more minutes and let cool.

18. Step 18:

    

    Make vegetable gravy. To do this, pour 1-2 tablespoons of sunflower oil into a wok pan. Preheat it over medium heat.

19. Step 19:

    

    Add finely chopped onion and fry it a little while stirring constantly.

21. Step 20:

    

    Add thinly sliced carrots (you can grate them on a Korean grater) and fry them together with onions.

22. Step 21:

    

    Add a paste of dried hot pepper, rub and fry.

23. Step 22:

    

    Pour in some water.

24. Step 23:

    

    Add thinly sliced bell pepper.

25. Step 24:

    

    Stir and fry, stirring.

26. Step 25:

    

    Add some chopped celery greens.

27. Step 26:

    

    Add salt.

28. Step 27:

    

    And 3 tablespoons of Chinese vinegar.

29. Step 28:

    

    Add tomato paste, a little water, black, hot and white peppers. Simmer for a few minutes.

30. Step 29:

    

    Add 2-2.5 liters of water, bring to a boil and cook for 5 minutes.

31. Step 30:

    

    When the vegetable gravy is boiled, add the beaten yolks to it drop by drop.

32. Step 31:

    

    Do this with constant stirring.

33. Step 32:

    

    Boil the gravy a little, remove it from the heat and leave to cool-infuse.

34. Step 33:

    

    Before serving, cook the noodles according to the instructions on the package. Ideally, noodles are cooked at home, stretched on the hands like a lagman. Cut cucumbers and tomatoes into thin strips. From eggs (mixed with a small part of water), fry thin omelets and cut them into noodles. Cut the starch into plates or cubes. Chop the greens.

35. Step 34:

    

    Put noodles and starch in a plate.

36. Step 35:

    

    Next — vegetable gravy.

37. Step 36:

    

    Followed by vinegar dressing.

38. Step 37:

    

    Place the tomato, cucumber, omelet noodles, celery and a little adjika on top beautifully. And serve. Bon appetit!