Ashlyanfu

1. Starch jelly is prepared a day before cooking the main dish. To do this, corn starch is diluted in 500 ml of cold water. Pour a liter of water into a small saucepan and bring it to a boil over high heat, after which we gradually introduce the diluted starch into it, without ceasing to interfere. When the contents of the pan boils, the heating is reduced to a minimum. Add salt, essence, vegetable oil and cook for 40 minutes. Do not forget to interfere! The shape of a suitable size is lubricated with vegetable oil. We transfer the finished starch mass into the prepared form, let it cool completely. Then we put it in the refrigerator.

2. Cooking noodles. Sift the flour into a large container, then break the egg into it. Salt is diluted in water, then pour it into flour. Knead the dough - such as for dumplings or noodles. Knead it well until it stops sticking to your hands and becomes homogeneous. We form a ball from it, cover it with a bowl and leave it for 1-2 hours. When time passes, the dough will become more obedient. We roll it out and cut thin and long noodles. It would be more correct to stretch it, but it is quite difficult for beginners, so it will be acceptable to simply cut it.

3. We turn to the seasoning, which is called laza. Peel the garlic, then grind it with a blender. Or you can grate it on a grater. Pour the powder of semi-hot red pepper into the garlic, mix. Heat vegetable oil in a frying pan, pour garlic and pepper, mix well. It should turn out to be a mush.

4. Now let's prepare the sauce. Peel and finely chop the onion. Wash, clean and, just like onions, cut bell peppers. We put a frying pan on the fire, pour oil, warm it up well. Fry the onion until transparent, add pepper, keep on fire for another 2-3 minutes. Remove the pan from the fire. Jusai, pre-washed and dried, finely chopped. Pour water into a container of a suitable size, add salt to taste, pour the essence into it, spread fried onions with pepper, chopped jusai and 2 tablespoons of laza. Mix everything and put it in the refrigerator.

5. Boil the noodles until they are ready. At the same time, we make an omelet. To do this, lubricate the pan with butter, heat it up. While the pan is warming up, break the eggs into a bowl, whisk them with a whisk, pour milk, add salt and whisk again. Pour the mixture into a frying pan, fry the omelet on both sides over medium heat. After that, cool, cut into thin strips and put them in the refrigerator for now. We also let the finished noodles cool down.

6. Starch jelly is removed from the mold and cut into cubes (do not forget to moisten the knife with water to facilitate the process).

7. Serving the dish. We put noodles in serving plates. On the side on one side we put starch jelly, on the other - an omelet. Top with a teaspoon of manhole, pour the sauce on top. The remaining seasoning can be diluted with a small amount of sauce and put on the table in a bowl. Add pieces of fried meat on top (if desired, this can not be done).

We serve cold on the table!