Sometimes you want to do something special, why not cook a lagman ? Lagman, this dish is from oriental cuisine, it can be called both soup and the second dish. The basis of the lagman is self-made noodles.
Pick your recipe
Cooking lagman in Uzbek at home is very simple, if you clearly follow the recipe.
Ingredients:
For noodles:
· Egg 1 piece, · Water 200 ml,
Salt to taste
Soda
Flour 500 grams
· Vegetable oil.
Gravy:
· Lamb or beef pulp 500 grams, Onion 200-250 grams, · Bell pepper 3-4 pieces of different colors, Carrot 200 grams
Radish 200 grams
Tomatoes 350 - 400 grams, · White cabbage 150 grams, · Potato 200 grams, · String beans 200 grams,
· Basil, star anise, zira to taste.
Sequencing:
Start with noodles. In principle, noodles can be used ready-made, bought in a store. But it is worth noting that the taste of the lagman will change greatly. The best option in this situation is to do it yourself.
Break the egg into a bowl, add salt and water, whisk it all with a whisk or mixer until you get a homogeneous mixture and foam. Add flour (approximately 20 tablespoons with a slide). Form the dough and lay it on the table.
Take a deep bowl and dilute in it 1 glass of water and a half teaspoon of salt and a pinch of soda. Stir until completely dissolved. Lubricate hands with this liquid and knead the dough. It will immediately become more elastic, and will not stick.
Cover the finished dough for a few minutes. Next, it should be divided into balls, you will get about 15-20 pieces. Roll sausages from each ball. Press the sausages with your palms and stretch the dough with your fingers on a thin straw. Ensure that the noodle blanks are no more than 0.8 cm thick.
Lubricate your hands with vegetable oil and lay the straws on a plate. Put the plate in the refrigerator.
Gravy. You will need a deep cauldron. Cut the meat into small cubes, pour the vegetable oil into the cauldron and heat it well. Fry the meat until crusty. Finely chopped onions and carrots chopped into large strips. Add onions first, then carrots. Make sure you have hot water in advance.
Peel the pepper and cut it into half rings, chop the cabbage finely, chop the radish into strips, chop the tomatoes and cut the bean pods.
Add together to the cauldron, and fry until the tomatoes turn into pasta. Pour boiling water over the dish, and on low heat leave the cauldron for 20 minutes.
Dice potatoes. Salt the contents, add seasoning and then place the potatoes. Again, leave the dish over low heat. Once the potatoes are soft, the gravy is ready. Stir it thoroughly and leave it on the stove, turning off the heat.
Put water for the noodles. Take each noodle in your hands and stretch it as much as possible, you can wrap it in the palm of your hand or just pull it by clinging to your fingers. Put each elongated noodle in a pan and stir immediately. Pour over cooked noodles with warm water.
The dish is ready!
First put the noodles on a plate, pour plenty of gravy on top and decorate with greens.
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