amazing dish Lagman - is not thick soup, as many people think.How to cook Lagman, this Lagman, if a great many recipes?
Lagman - is specially cooked noodles with a thick sauce of vegetables and meat, the national dish Dungan and Uighur - ancient Muslim ethnic groups of the south of China.Gradually recipe from southern China came to Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, and eventually ended up in Russia.How to cook Lagman at home?Quite simply, if you follow a few rules.
- Laghman cooked in a cauldron or any deep cast iron cookware with a thick, evenly heat the dish during cooking and do not let it be burnt.In Kazan great par fried vegetables and meat, and even if too much moisture is released, it quickly evaporates.
- deserves special attention noodles.The word "Lagman" comes from a distorted and transformed the word "lyumyan", which translates as "stretched the dough."Ready-made noodles, which is sold in stores, it is not appropriate: it boiled soft, swells and loses its attractive appearance.How to cook Lagman without the main ingredient?
To cook the noodles this, take 500 grams of flour and 500 g of flour second grade, sift it well, drive the 3 eggs, add 300 g of warm boiled water with a teaspoon of vinegar.Knead the dough for a long time and well kneaded it, and then put the "rest" in the polyethylene.
Dough make a few sausages, harnesses, brush them with vegetable oil and gently start pulling.The dough should not be torn.Stretched harness fold in half, brush with butter and then pull.Repeat stretching, lubrication and folding until you get motochek thin noodles.Patience is necessary for this abound, but if no, you can just cut the dough into noodles.The main stage, how to prepare Lagman - passed.
- Boil noodles in salted water for five minutes, rinse with cold water, to shift into a deep bowl and brush with butter.Noodles in any case should not stick together.
- Prepare meat sauce with vegetables is not difficult.Cooking can be from lean lamb or beef.Some are wondering how to cook pork Lagman.Because this dish is traditionally Muslim, pork was not cooked, but the Russian gourmets sidestep this rule, and this gives a very delicious Lagman.
pound of meat cut into cubes, diced onion and fry all together in vegetable oil.At the end add the sliced garlic.
three carrots, three potatoes and a small radish cut into cubes, one bell pepper - sliced, 250g shinkuem cabbage and add to the meat.Fry, stirring constantly.
Three minutes later, we add a few chopped tomatoes, fry until almost cooked vegetables.
Pour broth or water.If meat is too fat, put the dry seasoning (preferably Asian, to your taste), bay leaf, black pepper peas.Close the lid and simmer for 15 minutes.
noodles put in a deep dish, pour the meat sauce with vegetables and sprinkle with herbs.
This is a real Uighur Lagman, cooking and secrets which have survived
