/ / Lagman in Uzbek, recipe for cooking

Lagman in Uzbek, recipe

To make a lagman in Uzbek, the recipepreparation provides for the presence of its main component - long and stretching noodles. Cook it - this is the real art of the chef, who must learn specifically. As a rule, excellent cooks keep their secrets in secret and share them reluctantly.

But learn how to make long noodles at homeconditions is not difficult. To do this, mix the steep dough from flour (3 cups), water (1 glass) and salt (1 tsp), roll it into a thick sausage, grease it with vegetable oil and leave it for 10 minutes. After that, very thinly roll out the dough, lift it over the table so that it is drawn, fold into 16 layers and cut along the long noodles.

Lagman is a multicomponent dish, sometimes hiscalled noodles with meat sauce. To prepare the sauce pieces of meat (400 grams) must be finely chopped. For 4 servings, it is enough to take 2 onions, 4 pieces of sweet pepper, 4 carrots and 1 radish. All grate on a large grater and lightly fry on melted butter. Then add pieces of meat, 4 finely chopped tomatoes, 8 cloves of garlic, pour the meat broth (4 cups) and bring to a boil. Lastly add 4 pieces of finely chopped potatoes. Mix thoroughly, season with salt, pepper and cook for 25-30 minutes over a small fire.

When served on the table lagman in Uzbek, the recipecooking offers just pour the cooked noodles with meat sauce in a deep plate and add finely chopped greens of parsley, dill and celery. So the lagman is prepared by Europeans.

Sami Uzbeks always prepare this dish in thickCast-iron pots or in a frying pan and only in vegetable oil. For them, the lagman is in Uzbek, the cooking recipe is different in composition of the ingredients for the sauce. From meat preference is given to lamb and beef, vegetables are used eggplant, cabbage and tomatoes in large quantities, add green radish, beans, garlic, from the greens use parsley, coriander, basil and zir.

At first, vegetable oil is heated in a cauldron anda few cloves of garlic, which is then removed. In boiling oil, pieces of meat (0.5 kg) are lowered and fried until golden. Then put the onion, and after 5 minutes add the finely chopped sweet pepper (4 pcs.), Carrots (2-3 pcs.), 1 radish daikon, 1 eggplant and 150 grams of cabbage. Stew for a few minutes on low heat, as the vegetables give plenty of juice, tomatoes are added later.

Only then they salt, pepper with hot pepper,sprinkle with coriander and top up the boiled water so that it covers the sauce to a height of 10 cm. Increase the fire, bring to a boil and continue to cook over low heat for another half hour. During this time, cook separately noodles, throw it into a colander and hot water, and then add 1 p. vegetable oil and separately cut into greens. The ready lagman in Uzbek, the recipe of which I told above, is served on the table. Take large bowls, lay the layers of greens and noodles on the bottom, and pour hot meat sauce over them.

There is a significant difference when the Tatars are preparinglagman, the recipe for Tatar offers all the vegetables and meat to cook separately and only at the end all the ingredients are combined together. Meat lamb, veal or beef finely chopped and fried in vegetable oil in the cauldron. Then add water and cook almost until ready. Separately, fry the onions in a frying pan, put radish, carrots, eggplants and sweet pepper in sequence.

Когда мясо станет мягким, добавляют в него potatoes, cut into small cubes, vegetables from a frying pan and grated tomatoes or tomato paste. Salt, pepper, put the bay leaves and garlic and bring to readiness. In the bowls first lay noodles, then pour sauce on the vegetables, and sprinkle with greens on top. Tatars often use oregano, red and black pepper already in the ready dish for giving taste.

I like the lagman, the recipe withradish, which is cooked in our city in Uigur cuisine. Radish is a fairly low-calorie product containing many useful vitamins. So you can eat a lot of lagman, not being afraid to recover at the same time. Despite the fairly high prices, this cafe has a lot of visitors. Exquisite taste and aroma of dishes, a friendly atmosphere distracts from problems associated with money and allows you to relax and rest no worse than in a cozy restaurant with live music and flowers.