Nowadays, the ability to cook your own homemade noodles useful hostess of any nationality.It is important to make the right dough.This process is very labor intensive, requires knowledge of certain culinary secrets, little physical effort and enormous patience.To get a tasty homemade noodles, and not fall apart, it is necessary to comply with the proportions and to spare no effort.
share with you a recipe that gave me my great-grandmother.She lived in Tashkent and perfectly cooked tokmach who loves everyone in the neighborhood.It's a chicken, yellow noodles homemade soup, which grandmother indulged us when we came to visit her.
necessary to take 2 cups flour, sifted carefully, so that it has been enriched with oxygen.You can use a sieve.
Then pour another glass of chilled beef broth 1/3, add 1ch.l.salt 2 eggs home.If you take the eggs from the store, add a pinch of turmeric on for color.It is necessary to mix well, and whisk the mixture so that it has increased in volume.Then slide on the table to pour the flour and pour a thin stream of this mixture into the recess.At the same time keep up with the fluid to mix with the flour until the glass until the liquid is completely absorbed all of the flour.I have to say that the home-made noodles preparing hard.The dough should be kneaded in its efforts.
better to knead a lump of dough, but it may be divided into several parts, if you do not have the strength.But try to get each piece was equally Stir until boiling state test homogenous.The finished dough wrapped in plastic wrap and put in the fridge for a few hours.
During this time, it becomes softer and more elastic.This homemade noodles obtained if the dough does not stick to hands, a rolling pin and to the table.It must roll out thinly.It's a real art to roll out the dough so that it was visible to the light all the patterns on the oilcloth table.More practical to divide it into four pieces and roll out each separately.
Thin layers of dough to pass on a napkin or tea towel and leave to dry for a while.When the edges begin to dry up the reservoir, it is necessary to cut the noodles.That it does not stick together, we can table and cutting board sprinkled with flour.Plast roll to roll and chop with a sharp knife to quickly narrow strips of noodles.Pinch take part noodles and lay it on a tray to dry.
So you can prepare for the future and kept in a glass jar.If you use it once, then cook it should be no more than 2-3 minutes.It turns yellow, tasty and tender dish that can fascinate everyone who tries it.One little secret, never put the potatoes in the soup, so as not to spoil the soup.It will be cloudy and unappetizing.
Pasta is used as a garnish.For this purpose it is necessary to put it in a colander for 30 seconds in boiling water, and then shift to the broth and cook for three minutes.This side dish is the perfect complement to meat and fish.
Laghman noodles made from the same products: flour, broth, salt and eggs.The dough should be knead for at least 15 minutes, then leave on the table for an hour, covered with a cloth.The first secret when cooking noodles for Laghman is that the hands and the table should be oiled to have a good sliding.
Then roll the dough into small sausages, roll into a snail shell and let stand for 15-20 minutes.During this time, the dough becomes more elastic and extensible.Each sausage roll on the table is very thin so that it has turned a diameter of no more than 0.5 cm.
Put on the stove water, bring to a boil, add a few drops of vegetable oil.And only after that take turns every thin sausage, stretching her hands.To do this, raise your hands to the side, and keep your fingers thin as a thread dough, occasionally hitting him on the table.Then take a thin thread at one end and drop into the pan.A small nuance, which is useful to know.On the weight of Laghman noodles even more stretched.
home-cooked noodles requires the hostess time and patience, but the result exceeds expectations.Prepare and enjoy!
