Lagman, the recipe for cooking
This eastern dish consists of two parts -noodles and waji. You can cook noodles yourself. To do this, take 0.5 kg of flour, 1 egg and water so much to get a steep dough. Allow him to stand for 15 minutes, roll up into a roll and cut into thin strips. Ready noodles boiled in salt water, discarded in a colander, add 1 p. of vegetable oil and leave under the lid.
When you cook a lagman, the waji recipe will beto differ slightly from different peoples. But at the core will always be meat and vegetables. Small pieces of meat (0.5 kg) must first be fried in oil until a crust is formed, then add onions (1 pc.) And tomatoes (3-4 pcs.). Then put the crushed carrots (2 pieces), green radish (1/2 pcs.), 1 eggplant, 1 sweet pepper, 2 cloves of garlic, 2 pcs. potatoes and pour 2 glasses of cold water. Let everyone stew on a slow fire for half an hour. At the end of the cooking season with spices and herbs. You can use a bunch of dill, parsley, coriander seeds, basil leaves or oregano flowers.
The dish is served on a table in deep bowls, many noodles and greens are put on the bottom, and the top is poured with meat sauce and vegetables. Meat, noodles and vegetables are eaten with a fork, and the broth is already eaten with a spoon.
Lagman is very popular with us in Kazakhstan. And they cook it with a lot of broth, that is, a recipe for soup lagman is used, a very satisfying and tasty dish. Meat is cut into small pieces and fried in cast-iron pot on mutton fat. Then, in a frying pan, separately, 1 finely chopped onion and 2 Bulgarian peppermint five minutes. The next batch put the chopped green radish and 1 small head of garlic, then add the tomato paste or 2 juicy tomatoes and continue to stew.
To cook a real Kazakh lagman,The recipe of the test is used similar to dough for beshbarmak: from 2 glasses of flour, 1 egg and 1 cup of water, knead the dough. Roll it very thinly, cut into small sheets of 5 cm and stack them on top of each other. Then they shred thin noodles, give it a little dry and boil it in salted water.
While noodles are brewed, all parts of the vegetable saucemix well and transfer to a meat bowl, pour 3 cups of meat broth and bring to readiness. At the end of cooking, salt, pepper and put greens. In a deep plate, first spread the noodles, then pour gravy. If necessary, add the broth to the plate.
In eastern countries, for holidays, more oftenall use a lambman recipe from mutton. From the meat of a young lamb preparing the basis of meat sauce. For this, the meat is cut and stewed separately in a saucepan with onion and garlic. Then add the radish Daikon, Bulgarian pepper, cabbage, potatoes, beans, eggplant, zucchini and carrots, after which all parts are poured with meat broth and stewed until ready.
A very important ingredient of the dish isspecial elongated noodles. In the east, you can observe an interesting spectacle right on the street, where Lagman is prepared, the recipe for making dough is normal, but the technique of rolling it out is unique. In front of the audience, the culinary expert draws the dough in different directions, forms thin sausages on a flat table. The dough stretches so much that it becomes almost transparent, but does not break at all. These thin and long threads cook cooks in a large boiler with water.
In the Uighur families, this dish is prepared several times.once a week. Therefore, great importance attached during the preparation of the girl before marriage to her ability to cook a real lagman. Until now, on the fourth day after the wedding, relatives gather in a young family to assess the culinary abilities of a young wife.
Whichever way you prepare the lagman, the recipe of the Uzbeks,Uighurs, Kazakhs, Tatars or Kirghiz will differ in their characteristics. For example, the Uzbek lagman is a well-cooked dish, while in the Chinese, vegetables are half-baked, the Uighurs serve food on a table on a flat dish, and Uzbeks and Kazakhs in deep bowls. But always it turns out delicious and truly festive dish.
