This kind of dish belongs to the national Central Asian cuisine. It looks more like a finished soup, in which there are vegetables, meat and thin noodles for lagman, created by pulling dough into thin "ribbons".
Material Content:
Do-it-yourself classic noodle lagman
A good housewife always wants to cook something new for the table with her own hands. Lagman can be one of such interesting dishes, while quite simple in execution.
A treat is created from the following products:
- flour necessarily premium - 300-800 g;
- chicken eggs - 2 pcs.;
- water - 120-200 ml;
- vegetable oil - 100-150 ml;
- salt - half a teaspoon;
- soda - on the tip of a spoon.
After all the ingredients are collected, the following steps are performed:
- To make a good dough, eggs and salt are added to a medium-sized bowl.
- Next, the eggs are beaten until smooth.
- Continuing to whisk with a whisk, half the water is added.
- Sifted flour in a separate container.
- Then everything is thoroughly kneaded until a non-sticky dough is obtained.
- When the dough is ready, it is covered with a towel or film and infused for an hour and a half.
At this time, you should prepare a special solution for processing the test for lagman. To do this, the remaining water combines with salt and soda, everything mixes well. Hands are subsequently wetted with this solution, and the noodles are stretched into thin bundles until a mass is obtained that will be more viscous. Here is the right classic do-it-yourself noodle for lagman. It can be frozen or cooked right away.
Uyghur recipe
This recipe for Lagman noodles comes to life quite laborious, but it's worth it. After all, the result is a great tasty dish.
To prepare the noodle dough, you need to take the following ingredients:
- flour - 1 kg;
- egg - 1 pc.;
- water - a couple of glasses;
- salt - a tablespoon;
- vegetable oil - a couple of tablespoons.
Cooking noodles is as follows:
- To sifted flour, an egg is driven into the middle.
- Water at room temperature is mixed with salt.
- The liquid also goes with the egg into the flour and everything is mixed.
- Knead the dough until it stops sticking to the hands and table.
- The finished dough is covered with a film and left to rest for an hour and a half.
- Over time, the hands are greased with oil, the dough is stretched into an oval cake.
- Then everything is cut into strips, the thickness of which should not exceed two centimeters.
- Then sausages are rolled out, hands should always be in oil. Flagella should not exceed the thickness of the little finger.
After all the steps, you can put the dough in the refrigerator or in the freezer, where it can be stored for some time. If there is a need for cooking now, then you should let the flagella stand for at least half an hour, then stretch them into a thin thread. Send boil in salted water for four to five minutes. Great homemade Uyghur noodles are ready.
Traditional Uzbek
For delicious Uzbek-style noodles, you need a few ingredients:
- flour - 300 g;
- water - 120 ml;
- eggs - 1 pc.;
- salt - half a teaspoon;
- vegetable oil - a couple of tablespoons.
To cook Uzbek homemade noodles, you must follow these steps:
- To prepare the noodle dough, mix the prepared water, salt and egg in a deep bowl. Then you can add a little flour, until you get a dough, similar in consistency to dumplings.
- After that, cover the mass with film and leave to rest for a while.
- After half an hour, the dough becomes elastic and should begin to knead.
- Next, the dough is divided into two parts and dipped in oil from all sides.
- The hands are also wetted in vegetable oil, the extension of the flagella begins, which after they are pulled even thinner. It turns out noodles.
- It must be boiled in boiling salted water for five minutes.
Tasty and proper traditional Uzbek noodles are ready!
Tips for pulling noodles properly
How to make the dough is already known, but how to properly pull the noodles to make it tasty and, of course, correct, it is better to write separately.
After the dough has been infused for the required time, it is rubbed with a water-salt solution. At this time, the dough is constantly twisted.
All these manipulations are done until the resulting flagella become elastic. This is necessary for further, even stronger stretching.
The finished layer of elastic dough is cut into thin strips, the width of which should not exceed a couple of centimeters.
Then the stripes remain to rest, covered with something, for another half hour. Then you can cook, freeze and so on.
Cooking lagman with homemade noodles
A fragrant and very satisfying dish can be obtained from homemade noodles.
Lagman is prepared from such products:
- pork, beef or lamb - 400 g;
- bulbs - 2 pcs.;
- carrots - 2 pcs.;
- sweet pepper - 1 pc.;
- potatoes - 4 pcs.;
- tomatoes - 3 pcs.;
- garlic - 5 cloves;
- eggs - 1 pc.;
- flour - about 200 g;
- water, vegetable oil, herbs, spices.
Lagman with homemade noodles is prepared as follows:
- Fry small pieces of meat, then add water and simmer for half an hour.
- Knead the dough by adding a couple of tablespoons of water to the flour, an egg. From the dough, prepare thin noodles, rolled it and chopped. Then cook until cooked for about five minutes.
- Cut the vegetables into small pieces. Fry the potatoes for ten minutes, then pepper, carrots and onions are added.Everything is also fried, then stewed. Almost before removing from the fire, spices, herbs and tomatoes are added.
- The whole mixture of vegetables is mixed with meat, a little water is poured and stewed for another five minutes.
Now everything is ready, it remains to put all the components on a plate beautifully and enjoy the excellent lagman.
Beautiful serving
Of course, each dish requires a beautiful presentation for even greater enjoyment. Serve better in a deep dish, mixing noodles with meat and vegetables, while you must sprinkle with fresh herbs, you can add slices of beautiful ripe tomatoes. An excellent dish - beautiful and very tasty - is ready. Sitting at the table will certainly appreciate this serving and will be able to enjoy the full range of tastes.
