Unusual noodles, seasoned with a delicious gravy of meat and vegetables with a set of characteristic spices - this is the Uigur lagman, the secrets and subtleties of the preparation of which we will consider today.
Uygur lagman - general principles of preparation
Noodles are made from unleavened dough, which is pulled by hand. Ideally, the noodles should be long and thin. It is more convenient to stretch the dough, if you pre-carefully lubricate it with vegetable oil.
Meat is used only fat, usually take lamb or beef. Almost any part will fit: cutting with layers of fat, ribs, shoulder, back, ham.
Also, be sure to add vegetables to the gravy: they use tomatoes, radish, pepper, onions, carrots, beans and more.
Another important component of the dish are the spices: hops-suneli, adjika, ready-made mixtures.
The noodles are boiled separately, from the meat, vegetables and spices prepare an aromatic thick or rare sauce. Lagman is served, putting noodles into a large bowl, which is poured with meat and vegetable mixture, sprinkled with fresh herbs. Often, home-made freshly made sauces from tomatoes, garlic, pepper and vinegar are often put next to them.
1. Uyghur lagman
Ingredients:
• a small piece of lamb fillet;
• 250 g flour for dough;
• 6 green bean pods;
• garlic - 5 cloves;
• 3 onions;
• 4 tomatoes;
• 4 stems of fresh celery;
• chili pepper -1 pc .;
• cilantro green - beam floor;
• half a green radish, eggplant and sweet pepper;
• coriander dry - half a teaspoon.
Cooking Method:
1. Knead the dough for lag noodles: pour prepared flour, a little salt in a small cup, pour in warm water, mix with a spoon. When the dough becomes tight, put on the table and knead with your hands. The dough is allowed to rest under the film in the refrigerator for 60 minutes.
2. Cut the dough into several pieces, roll into long bundles. These cords cut into small pieces. Roll the pieces back into thin flagella and put on a wooden board, oiled, leave for 30 minutes. 3. After a few minutes, check them for stretching: take one harness at the tip with your fingers, if it is torn and does not stretch, then leave to lie down for a few more minutes. Each harness should reach about 1.5 meters.
4. Boil the noodles in salted water until softened, drain in a colander, rinse and mix with a small amount of oil.
5. Mix finely chopped garlic with dry coriander and red pepper, add chopped green cilantro, a little salt, put the whole mixture on a hot frying pan with oil, heat slightly and remove from heat.
6. In a hot oil pot, place one and a half onions of onion head - fine crumbs, garlic plates, bean pods, add salt, coriander, celery greens. Fry all a few minutes.
7. Add half of the meat, cut into medium pieces, green radish into strips, and fry again for a few minutes.
8. Pour a little broth from noodles to meat and vegetables, mix thoroughly and bring to a boil, put into a clean cup and leave for 20 minutes with the lid closed.
9. In the same iron pot again pour the oil, heat and put the second part of the meat, fry for a few minutes, add salt, add coriander, add the rest of onion, garlic, chili pepper, cut into slices, fry for a few minutes. Put the sweet pepper in strips, eggplant in strips without peel, fry for 3 minutes, put large pieces of peeled tomatoes and fry until the liquid from the tomatoes evaporates.
10. Add chopped cilantro to the pot, pour a little broth from the noodles, boil and put in a separate cup.
11. Pour boiled noodles in a colander with hot water and place in a portion plate.
12. When serving, put a plate of noodles, sauce-dish with seasoning and sauce on a saucepan.
2. Uygur lagman with beans
Ingredients:
• 3 sweet peppers;
• 3 green bean pods;
• garlic - 8 cloves;
• salt - 15 g;
• 1 green radish;
• 5 medium onions;
• meat - 800 g;
• Lagman noodles - 1 pack;
• carrots - 1 pc .;
• 2 tomatoes; • a little tomato;
• meat broth - 400 ml.
Cooking Method:
1. Cut frozen meat into thin slices.
2. Tomatoes scald with boiling water and peel them, cut into 6 slices, sweet pepper, carrot, radish, cut beans into a small cube, garlic - through a press.
3. Put meat and chopped onion in hot iron with oil, fry.
4. When the onions and meat are lightly browned, add radish, tomatoes, carrots, garlic to them, pour in tomato paste diluted with water and simmer for 12 minutes.
5. Put the beans, fry a few minutes and pour the broth from the meat, simmer a little less than half an hour.
6. Boil noodles, rinse with water and mix with sunflower oil.
7. Put the noodles on a batch flat dish, pour the sauce on top.
3. Uygur lagman home-style with beef
Ingredients:
• beef fillet - a small piece;
• noodles ready - 1 package;
• cilantro green - beam floor;
• green onions - 3 feathers;
• sesame oil - 3 tbsp. spoons;
• 1 dungan pepper;
• a bunch of parsley;
• 1 green radish;
• green leaves of garlic - 5 pcs .;
• 100 g green beans;
• seasoning zira, coriander powder, black pepper - 20 g each;
• onion head;
• 1 carrot;
• 2 tomatoes;
• finely ground salt - 20 g;
• tomato - 25 g;
• a few cloves of garlic.
For seasoning:
• coriander powder, ground hot pepper, fine salt - 20 g each;
• apple vinegar - 30 ml;
• sesame oil - 30 ml;
• 4 cloves of garlic.
Cooking Method:
1. Cut the meat into small cubes, put in hot iron with butter and fry until golden brown.
2. Cut onions into thin strips, add to beef, fry until golden.
3. Cut tomatoes into small cubes, mix with tomato puree and garlic squeezed through garlic, mix well, leave for 20 minutes.
4. Put the tomatoes and tomatoes in the meat, simmer until the juice evaporates.
5. Add the radish, carrots and Dungan peppers cut into thin strips, as well as the beans and garlic greens - fine crumbs, fry for a few minutes, add salt and pepper. 6. Pour a little more than a liter of hot water and boil for 20 minutes until partial evaporation of the water.
7. A few minutes before full readiness to pour in coriander, chopped garlic, cumin, black pepper, chopped parsley, simmer for a few minutes and turn off the fire.
8. Boil noodles, rinse with water.
9. Seasoning: pour sesame oil into the pan, put garlic squeezed through garlic, add coriander in powder and hot pepper, heat slightly. Salt, pour apple cider vinegar, mix well, pour into a small bowl.
10. Put a small amount of gravy in a portion plate, sprinkle the noodles on top, sprinkle with chopped parsley leaves, put a bowl with seasoning next to it.
4. Asian Uygur Lagman
Ingredients:
• 1 cup flour for dough;
• a small piece of lamb fillet;
• 3 onions;
• halves of daikon radish and eggplant;
• 6 green bean pods;
• 3 stalks of fresh celery;
• half bell pepper;
• 3 tomatoes;
• garlic - 5 cloves;
• cilantro green - bouquet floor;
• hot ground pepper, coriander - 20 g each;
• salt - half a teaspoon.
Cooking Method:
1. Knead the dough for noodles: pour the prepared flour with salt into a small cup, pour in water and stir. Put the dough on the table and knead well. Wrap the dough in a plastic bag and leave in the refrigerator for 30 minutes.
2. Take out the dough, cut it into several pieces, roll each into a thick rope.
3. Cut the rolled test rope into small pieces and roll out again, but into thin ropes. Put them on a wooden board, oiled and let them rest for half an hour, turning them every 5 minutes.
4. Pull noodles: take the rope by the tip and lift up, if the tip is torn off, then leave still to lie down.
5. Carefully place the stretched noodles in salted hot water and cook for 4 minutes. Rinse the prepared noodles and mix with oil.
6. Gravy: meat cut into thin strips, and all vegetables - thin straws, except tomatoes, cut them into large pieces without skin. 7. Put onion, garlic through garlic garnet, beans in small pieces in a cast-iron skillet with hot oil, salt and season with coriander, add chopped celery stalks, fry for 4 minutes with frequent stirring. Put the meat and fry for a few more minutes, without ceasing to interfere. Salt again, add coriander and add radish, eggplant, fry until softened vegetables.
8. Add sweet pepper, fry for 2 minutes and put the tomatoes, simmer until the liquid evaporates.
9. Finely chop the cilantro and put in the iron, pour all the broth from the noodles, bring to a boil and transfer to another pan, infuse for half an hour.
10. When serving, put on the table 3 cups: in the first noodles; in the second - meat gravy; in the third - Laz-chang spicy seasoning.
5. Uygur Lagman Guira (without noodles)
Ingredients:
• any meat, except pork - half a kilogram;
• sweet pepper - 2 pcs .;
• 1 green radish;
• 2 tomatoes;
• green string beans - 2 bunches;
• celery greens - 1 bunch;
• a pair of onions;
• 1 eggplant;
• garlic - 10 cloves.
Cooking Method:
1. Cut the washed meat into thin plastics and fry it in a pot with a little oil.
2. When a golden crust appears on the meat, add chopped beans, onions, fry for 5 minutes.
3. Add radish - in small cubes, pepper - in thin strips, fry for another three minutes.
4. Put chopped tomatoes, eggplants - strips, garlic - through the garlic and chopped green celery, stew for 5 minutes.
5. Add salted lambman, pepper, pour in 2 glasses of water and simmer for 10 minutes.
6. Put in a plate, garnish with parsley and dill.
6. Uygur lagman with cabbage
Ingredients:
• young beef with a bone - half a kilogram;
• ready-made noodles - 1 package;
• 3 bulbs;
• green radish - 1 pc .;
• 2 carrots;
• 5 ripe tomatoes;
• a small piece of cabbage;
• garlic head;
• some cooking oil;
• chili pepper - 1 pc .;
• 3 stalks of green onions;
• 1 Bulgarian pepper; • seasoning zira, coriander powder - 15 g.
Cooking Method:
1. Meat cut into pieces so that each had a bone.
2. Cut vegetables into thin strips.
3. Chop the cabbage.
4. Cut the tomatoes without peel into small pieces and mix with the garlic squeezed through the garlic.
5. Fry meat in butter in a hot pot on high heat, salt and add chopped chili pepper.
6. Add onions, fry on the same fire for 3 minutes.
7. Add tomatoes with garlic, fry for about three minutes.
8. Put all other vegetables, fry again.
9. Wash boiled noodles, mix with butter.
10. Pour broth into the container with roasted vegetables and meat until all the ingredients are completely covered and simmer until the liquid evaporates slightly.
11. Pour the chopped stalks of green onions, salt and remove from heat.
12. Put the prepared vegetable and meat gravy in a deep plate on top of the noodles, put parsley leaves and dill on top. In a separate bowl, put the Laz-chang seasoning.
Uygur Lagman - useful tips
• Try not to digest vegetables, they should have a light crunch.
• If you do not like messing with dough, you can purchase ready-made dumpling dough or even factory lagman noodles.
• If you do not like the taste of a particular vegetable, you can exclude it or replace it with another product.
• Gravy from meat and vegetables for lagman is cooked in a cauldron, but in the absence of this utensil it is permissible to use a cast iron skillet.
