Lagman is a delicious oriental dish that combines everything you need for a good dinner: meat, lots of vegetables and original noodles. The food is self-sufficient, it is a cross between the first and second dishes. A rich and tasty lagman, seasoned with special oriental notes, fell in love with many. We will tell you how to cook lagman at home in compliance with all the subtleties of oriental cuisine.

Classic lagman recipe

It is believed that the lagman is from Uzbekistan. Although there is an opinion that the Uzbeks, as well as other residents of Central Asia, received it from the Chinese, he came along with immigrants - Uighurs and Dungans. Whether this is true or not, but the classic Lagman recipe for all options is that noodles for it are made only by hand, by stretching, tapping the table and soaking the tesla for it in a special saline-soda solution.

Now you can buy ready-made noodles for lagman in the store. But if you take up the preparation of an authentic dish, it makes sense to spend a little time mixing and real noodles.

For the test you will need:

  • egg - 2 pcs.;
  • flour - 0.8-1 kg;
  • salt - 1 teaspoon;
  • water - 1.5 cups;
  • vegetable oil - 150 g.

Cooking:

  1. In a large bowl, stir the eggs with salt.
  2. Sift the flour with a slide. In the flour we make a depression, into which, gradually adding, we pour out the mixture of salt with the egg. Add a little water. Knead with a fork, and then hands.
  3. We continue to knead, periodically and gradually adding water. Kneading should be thorough - spend about 15 minutes on it, while the dough should be so steep that it was difficult to assemble into a lump.Making quite serious efforts, you will nevertheless collect it into a layer, then fold it with an envelope and remember once again that there is no flour left, and the dough acquires density and uniformity. Then we roll the dough into a ball and put it for an hour to lie down, covering it with a bowl.
  4. We prepare a saline solution with soda. In another bowl, in half a glass of water, breed a teaspoon of salt, half a teaspoon of soda.
  5. Now you need to rub the solution into the dough. To do this, pull out the dough with a tourniquet, moisten with a solution, stretch it into a tourniquet again, collect, wet, etc. The result will be an elastic, stretching dough that needs to be laid out on a table, rolled into a layer 1 cm thick.
  6. Cut the layer into strips, grease them with oil so that they do not stick together, and put on a greased tray, covering with a basin for half an hour.
  7. Pull the strips one at a time and, taking with the left hand by the tip, pull it out, rolling it on the table with the right. So you get a pretty thin tourniquet.
  8. Stretch all the harnesses in such a way, spiral them on a greased tray - this is how it is easier to work with workpieces.
  9. Now the most interesting thing: wrap a few bundles on your hands and, taking by the edges, beat off the table, achieving uniform stretching. It is not as difficult as it seems if the dough is of the correct consistency. Important! The dough should not be too soft, so that when cooking it does not turn into jelly. At the same time, an excessively stiff dough is difficult to stretch without breaking. So look for a middle ground by trial and error, if you have already decided to master the technique of making real noodles.
  10. Immerse the finished stretched noodles in salted boiling water and cook for a couple of minutes.
  11. The noodles are ready. It's time to add gravy to it - it is called vaja.

Uzbek lagman

You can cook Uzbek lagman from any meat, but it is still preferable lamb or beef. The usual traditional lagman recipe has a pretty straightforward - it's fried meat, lots of vegetables, special spices and speed of cooking. Lagman does not like long stewing so that vegetables do not boil. The Uzbek lagman contains many vegetables, including radish stewed in a general composition. If you do not like the specific taste of stewed radish, you can not include it in the composition, you get such a “truncated” lagman at home. Another Uzbek lagman provides for potatoes - it does not spoil at all and does not simplify the taste of the dish.

So we need:

  • a pound of meat;
  • carrots - 5 pcs.;
  • large onion - 2 pcs.;
  • potatoes - 2 pcs.;
  • green radish - half if the root crop is large;
  • tomatoes - 3 pcs.;
  • bell pepper - 1 piece of red and green;
  • salt, black pepper, zira to taste;
  • vegetable oil - how much is needed for frying;
  • garlic - 5 cloves;
  • bitter pepper - 1 pc.

It is being prepared like this:

  1. Pour vegetable oil into a cauldron and heat it hot. Dip finely chopped onion, garlic in oil and fry quickly until a crust appears. The oil will taste like onion and garlic.
  2. Dip the meat, cut into small pieces, into oil boiling with onions and fry at the maximum of the fire so that it does not stew, namely it is fried.
  3. Was the meat crusty? It's time to lay diced carrots.
  4. Fried carrots - the time of laying potatoes, then radish.
  5. Pepper is cut into thin strips along the fibers to make it boil less. Him, too, in the cauldron.
  6. Salt, pepper, simmer a little over medium heat.
  7. Add chopped tomatoes.
  8. Add some water, spices, simmer until the meat is ready.
  9. We put the cooked and boiled noodles into the bowls, fill with waji sauce, sprinkle with parsley. Lagman is ready!

Beef Lagman

Beef is an ideal option for a real lagman. The recipe is similar to the previous one, however, turnip is added to it instead of potatoes, as well as one eggplant.

Interesting! Do not look for an absolutely perfect and true lagman recipe. Lagman is always improvisation and the use of what has grown in your garden at the moment. There is a turnip - put a turnip. No her? Lay the eggplant! Not even him? Take the celery! But here what must be by all means are tomatoes and sweet peppers.Without pepper there will be no fresh summer aroma of lagman, and tomatoes give the obligatory taste and sourness of the finished product. No tomato paste can replace them!

So, we do this:

  1. A pound of meat is taken, cut into thin strips, roughly like beef stroganoff.
  2. Onion and garlic are dipped in the hot oil, then everything boils for a few seconds, then the meat is put.
  3. As soon as the pieces turn white - we send the diced tomatoes, they will not let the dish burn.
  4. Next up are carrots and turnips, chopped into cubes.
  5. As soon as they begin to give off aromas, place eggplant chopped in whetstones.
  6. After eggplant follows a straw of pepper of two colors. Now it remains to add spices. Everything is a little fried and poured with hot water to cover the vegetables. Boiled up? Waja is ready!

Tasty recipe: pork beef stroganoff

How to cook pork?

Delicious and fast lagman can be made from pork tenderloin.

It will take a pound of meat, chopped medium-sized and randomly, a head of cabbage, three potatoes, one tomato each, carrots and zucchini, three bell peppers, one eggplant and a couple of tablespoons of tomato paste. Plus a little table vinegar, a few cloves of garlic, salt, pepper and other seasonings at your discretion.

We do the sauce like this:

  1. In oil, fry chopped pork.
  2. Add the slaw, fry for 3 minutes.
  3. Add onion and carrot cubes to the cauldron, fry for another 3 minutes, then add a little water and simmer until almost ready - about 15 minutes.
  4. Diced potatoes, zucchini, eggplant, pepper and add all the salt.
  5. Add tomato paste and pepper.
  6. Add water and a little (tbsp.spoon) table vinegar, bay leaf. Add garlic at the end.

Lamb in Tatar

The recipe for this dish is as follows:

  • lamb (pulp) - 0.4 kg;
  • potatoes - 0.35 kg;
  • tomatoes and black radish 100 g each;
  • sweet pepper, carrots and eggplant - 150 g each;
  • to taste onions, garlic, salt, black pepper and red hot;
  • a bunch of parsley;
  • stew broth.

The differences of the Tatar lagman are that in it diced potatoes are added to the fried and stewed meat until cooked. By this time, in a separate frying pan, other vegetables are diced in butter, diced: radish, followed by onions, then carrots, eggplant and finally pepper. Add the potatoes to the meat, put the fried vegetables, pour a little broth. Pepper, salt and five minutes later add mashed tomatoes. Spices (bay leaf, etc.) are added at the end. We spread the sauce on noodles, sprinkling with parsley.

Chicken Option

 

The easiest and fastest option is chicken lagman. Cut the chicken into small pieces, fry, set aside. In a frying pan from a chicken, overcook chopped carrots and onions, add sweet pepper, tomatoes or tomato paste. Salt, pepper. When the roasting is ready, don’t shift the chicken. Stew everything a little, adding water or broth if necessary for the consistency of the sauce. Seasonings - at your discretion.

Kyrgyz fried lagman

For the sauce, lamb or beef is taken, cut into small cubes, fried in oil to make a good crust. Next comes the salt, black pepper, onion, sliced ​​in half rings, tomato paste. After 5 minutes of frying on a small fire, the radish is laid in strips, and for another 10 minutes we fry everything together. Finally, chopped garlic, herbs are placed, water or broth is added and the dish is stewed for about twenty minutes.

Cooking in a slow cooker

Lagman in a slow cooker does not look much like a real Asian dish. Rather, it is a stew in vegetables that is served with noodles. Nevertheless, everything is learned quite tasty.

 

For 6000 g of pork chopped in small pieces, one carrot and onion, three potatoes, a pair of pepper, a little root or petiole celery are taken. Still need vegetable oil, salt, two tbsp. tablespoons of tomato paste.

In the frying mode, fry the meat, add chopped vegetables, pasta, salt, seasonings to the bowl, if you like.Mix everything and adding water to slightly cover the vegetables, leave it to simmer for one and a half hours. Boil the noodles, pour the sauce and sprinkle with parsley.

This unusual lagman in the Russian manner can be made in a slow cooker.

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