Having learned about a new unusual dish - lagman, it is interesting to cook it at home yourself. How to make noodles for lagman with your own hands, what spices and vegetables are needed, you will learn from a reliable source.

Lagman - what is this dish

In Russia, this dish is sold in specialized oriental restaurants; it is popular in China, Kazakhstan, Afghanistan and other Asian countries. If the cook adds a lot of broth, the lagman resembles soup, in another cooking variant it is noodles with gravy, meat and vegetables.

A feature of the lagman is a set of spices and noodles, which are pulled from the dough by hands using special technology.

Step-by-step Laguna noodle dough recipe

The noodle dough is prepared from these products:

  • egg - 1 pc.;
  • flour - about 2 tbsp., and how much dough will take there;
  • salt - 0.5 tsp;
  • water - 0.5 tbsp .;
  • lean oil.

Step by step cooking:

  1. A little less than a glass of cold water is poured into the capacity of the dough mixing machine.
  2. Add salt and egg.
  3. Start pouring flour for 1 tbsp. spoon, turning on the slow kneading speed.
  4. When the dough starts to lag behind the walls, gains elasticity and density, stops sticking to your hands, the batch is finished.
  5. They leave the dough on the table for half an hour, covering it with something so that it “ripens”.
  6. If you don’t have the skills to extend the noodles, you can roll out the dough on the table with a rolling pin and thinly cut the noodles. It should be long, about 0.5 mm thick. Https://youtu.be/Rq9PBsEH5vo

How to pull the noodles

Step by step description of how to make noodles for lagman:

  1. Gingerbread man knead the dough with his hands on the table in a flat cake. Cut in half.
  2. Vegetable oil is poured into two plates. They put in each half of the dough so that the oil is absorbed.
  3. Plates with dough are covered with cling film, left for 5 minutes.
  4. Pour water into the pan, and put on fire so that you can cook the noodles.
  5. The dough pieces are cut into strips. Pull with your hands into thin bundles.
  6. Leave the dough to “rest” for several minutes, spiraling on a plate.
  7. Then continue stretching on weight. No great effort is required, otherwise the noodles may break.

Ready-made home-made noodles should have a diameter of about 0.5 cm. It is collected in a stretched “skein”, holding between two hands, slightly beaten off the table, and immediately boiled in hot water. It is ready 3-4 minutes after boiling.

Cooking in Uyghur

In Uyghur cuisine, there is interchangeability of products depending on the season. Therefore, you can use those vegetables that are currently available, there are no strict restrictions in the recipe.

For cooking you will need:

  • carrots and onions - 1 pc.;
  • veal - 300 g;
  • lean oil - 100 ml;
  • salt - 1 tsp;
  • eggplant - 0.5 pcs.;
  • tomatoes - 1 pc.;
  • ground black pepper - 0.5 tsp;
  • potatoes - 2 pcs.;
  • bell pepper - 1 pc.;
  • cilantro;
  • hot peppers;
  • garlic;
  • dill;
  • water.

Step by step description:

  1. Lagman can be prepared with purchased spaghetti, but by tradition it is customary to pull noodles for this dish. It is with her that they begin cooking. The dough is made like dumplings - 1 egg, a little water, salt and flour, not very tight kneading. Leave to infuse by wrapping it in cling film while preparing the gravy.
  2. Turn on the stove, and heat the cauldron.
  3. Beef is cut into a large cube. The same form is given during cutting to all vegetables from the recipe.
  4. Pour oil into the cauldron when it heats up, carefully lower the meat into it.
  5. When the meat changes color, fry, add chopped onions, salt and pepper. Other spices are added to taste. It can be zira, jusai, manholes, etc.
  6. Sliced ​​potatoes are added to the cauldron, after a few minutes, the eggplant is mixed. The dish must be prepared so that the pieces of vegetables retain their shape, and do not crumble.
  7. The last thing they put is chopped tomatoes and bell peppers.
  8. Hot water is poured into the cauldron; the sauce should be of such a consistency that the dish does not look like soup.
  9. Heat is reduced to a minimum, waiting until the vegetables reach readiness. Cover the cauldron with a lid.
  10. Grind 2 or 3 cloves of garlic with dill, add to the gravy when it is ready. If desired, put 1 hot capsicum whole.

While the gravy is stewed, pull and cook the noodles from the brewed dough.

Read also:chicken lagman at home

Possible mistakes when cooking noodles

Lagman is a difficult dish to prepare, it is important to know how to make it right.

In fact, lagman is not soup, it belongs to the main dishes. In Russian it can be called noodles with saucewhere there is meat and vegetables or only vegetables. In the sauce for the lagman you must have onions, carrots, sometimes zucchini, sweet peppers, beans, eggplant, radish are added. The sauce should be saturated, aromatic. A mistake will make it too thick or liquid.

It is interesting:lagman

Classic lagman recipe with homemade noodles

You will get acquainted with the classic Lagman recipe thanks to Ilya Lazerson, a famous chef and TV presenter. He described the principles of preparing this dish in detail in one of his culinary programs.

For lagman you need the following ingredients:

  • carrots - 1 pc.;
  • onion - 1 pc.;
  • fat tail fat 50–100 g;
  • sweet pepper - 1 pc.;
  • garlic - a few cloves;
  • tomatoes - 3 pcs.;
  • zira;
  • beef - 300 g.

Step by step description of the preparation:

  1. Knead the dough for noodles, leave it to “ripen” on the table, and prepare the gravy.
  2. A small piece of fat tail fat is cut into cubes and put in a cauldron.
  3. They melt fat.
  4. Peel the vegetables and chop.
  5. Beef is cut into large pieces.
  6. They take out the caulk of fat tail from the cauldron.
  7. Add onion half rings to hot fat.
  8. When the onion becomes golden, add meat to the cast iron.
  9. After 5 minutes, carrots, bell peppers, garlic and tomatoes are sent to the same place.
  10. Season the dish with zira, add about 1 liter of hot water (as much as possible), and continue to simmer until the meat is soft. The cast iron is covered.
  11. After stretching or cutting the dough, homemade noodles are boiled in boiling water separately from meat and vegetables for several minutes.
  12. Then it is washed with cold water, reclined in a colander.

Before serving, warm the noodles in boiling water for 10 seconds, pour over the gravy.

How nice to serve the dish

When serving, lay out portions of hot noodles in deep plates, on top, ladle pour a lot of gravy with meat and vegetables. Add chopped cilantro.

The dish is rich and satisfying. In addition to meat, there are many vegetables in it, all of them are useful. Therefore, lagman is so popular in its homeland - in the eastern part of Kyrgyzstan and Uzbekistan, where Uigurs and Dungans live.

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