A popular Central Asian national dish of the Uighurs and Dungans living in Kazakhstan, Kyrgyzstan and China (Xinjiang). Some consider lagman soup, others - the second course. There are a lot of recipes for making lagman: Uzbek, Uighur, Kyrgyz, etc.
Kitchen: Asian
Taste: spicy
Cooking Method: cook
Basic household appliances: stove, meat grinder
Basic kitchen utensils: pan, cauldron
Main products: lamb and noodles ( specially prepared )
Cooking time: 1 h +
Level of difficulty: high
Type of dish: second meals, first meals
Ingredients
Noodles:
Wheat flour in / s – 300-500 g
Chicken Egg – 3-5 pcs.
Bouillon:
Meat – residues, bones
Water - 5 liters
Meat:
Beef or lamb - 1 kg ( pulp, fillet )
Cotton, soy or curly fat / fat oil – 50 ml
Onions are repchatny - 3 pcs.
Carrot - 3 pcs.
Tomatoes - 3 pcs.
Eggplant - 2 pcs. – for your taste
Cabbage - ½ Medium Sword – for your taste
Sweet pepper - 2 pcs.
Pepper red ( bitter, not burning ) – 2 pcs.
Garlic - 1 pc. ( head )
Fresh greens ( ) – 50 g
Redis - 10 pcs.
Potato - 1 kg
Salt - to taste
Black pepper - to taste
Peppers spicy - to taste
Zira - 0.5 teaspoon
Badyan - 1 star
Timyan - 3 twigs
Khmeli-Suneli – to taste
How to cook it?
1. Let's make noodles:
- knead the cool dough, adding ( eggs without salt and water ) to flour, roll into the sheet, slightly dry ( not to fragility, like an ordinary noodle )
- put a test sheet on the board, sprinkled with flour, cut with long ribbons
- you can round the noodles by rolling over the ( board in the east: stretching and knocking it off on the board, holding it by the ends );
- hang noodles on further drying
2. Cook the meat:
- cut lamb into small pieces or crank up on a large meat grinder
- fry onions in sunflower in a caustic oil in a cauldron or pan
- if you like curly fat, then you can cut it in small pieces and flood it to the crack ( burn them )
- immerse chopped meat in oil and fry it with a lot of finely chopped onions
- add peeled tomatoes, finely cut sweet and bitter pepper ( red peppers, not burning )
- season: kinza, hops, tunnels, black pepper
- add cold water to the meat and continue to stew
- at the end add hops to the blowers
- the meat practically does not stick: enough pepper and other seasonings
3. We will prepare noodles ( when the meat is ready ):
- cook broth from the remaining bones and meat (without salt)
- boil slightly dried noodles in it
- lay out the finished noodles with a special fork in the cache
- put on noodles cooked meat
- pour on the side of the broth in which the noodles were boiled
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