The desire to cook lagman at home, you will have immediately, once you understand that this is a field for creativity, since there are only general principles for its preparation, and the list of ingredients can be changed depending on what is ripe in the garden or appeared on the shelves store.
How to cook lambman from beef in Uzbek at home - recipe
Ingredients:
- beef tenderloin - 0.3 kg;
- beef brisket - 0,2 kg;
- broth beef - 0,5 l;
- flour - 3 cups;
- onion - 1 onion;
- egg - 1 piece;
- carrots - 1 piece;
- turnip - 1 piece;
- Bulgarian pepper (red and green) - 2 pcs .;
- hot pepper - 1 pod;
- tomato - 3 pcs .;
- vegetable oil - 150 ml;
- coriander - 1 bunch;
- zira - 1 teaspoon;
- garlic - 1 head;
- coriander - 1 teaspoon;
- pepper;
- water ice - 200 g;
- salt.
Preparation
Lagman always begins with noodles, the flour for her should always be from hard wheat varieties. Knead a steep and very elastic dough from eggs, flour, water and ½ tbsp. spoonful of salt, leaving it to rest in a bag or under a bowl for about an hour. After this, roll the dough into a thick layer of finger (not thicker) and cut it into strips. Each of these strips should be rolled up already to the thickness of an ordinary pencil, rolled on a plate in a spiral and abundantly lubricated with oil. Then after a quarter of an hour, when the oil is absorbed into the dough, gradually unwinding the spiral, stretch the tourniquet, trying to achieve a diameter of about 2-3 mm. Business is not easy and requires skill and skill. Also one of the ways to stretch the noodles is winding it on outstretched hands in the position of slightly narrower shoulder widths and gradually stretching with sharp blows against the table, richly oiled. Subsequently, the winding of noodles is intercepted in half and again put on hands repeating the stretching procedure. Such noodles are cooked in well-salted water for no more than 3 minutes with strongly boiling water, and then rinsed under water and sprinkled with oil waiting for its turn in a dry saucepan.
In the preheated oil in the cauldron, put a couple of crushed cloves of garlic and bones from the brisket, after a couple of minutes remove the garlic, and remove the bones after they turn brown. Now alternately, as far as roasting, you can put onion semirings, salted and diced meat, carrots diced, and turnip straws. Then pepper Bulgarian straws, and sharp mugs, but without seeds. Now enter the ground spices preheating them in a dry frying pan, followed by garlic and tomatoes. After waiting a few minutes, until the tomatoes are allowed to juice, pour in the broth and soak for another quarter of an hour. Once again, boil the salted water in a saucepan, put the noodles in a bubble wrap and quickly heat it in boiling water, immediately shifting it into a deep bowl, and then put the contents of the cauldron on top, then garnish with chopped cilantro and garlic.
A simple recipe for making delicious lagman at home
Ingredients:
- beef pulp - 0.4 kg;
- beef brisket - 0,2 kg;
- flour - 3 cups;
- onion - 1 onion;
- egg - 4 pieces;
- carrots - 1 piece;
- turnip - 1 piece;
- Bulgarian pepper - 2 pieces;
- hot pepper - 1 pod;
- potatoes - 2 pieces;
- celery - 3 stems;
- eggplant - 1 piece;
- water - 0,5 l;
- tomato - 3 pcs .;
- vegetable oil - 150 ml;
- parsley - 1 bunch;
- zira - 1 teaspoon;
- garlic - 1 head;
- coriander - 1 teaspoon;
- pepper;
- salt.
Preparation
From eggs, flour and a pinch of salt, make ordinary chopped home-made noodles. But you can get along with good noodles. In the saucepan or other thick-walled dishes, pour in the oil and heat it as much as possible, then put some of the spices. Now sprinkle the crushed garlic (3 teeth), cut the onions into half rings and fry them quickly at high temperature. Then put the chopped flesh and the bone split into the bone there, when