How to cook homemade noodles

Nowadays, the ability to cook homemade noodles will be useful to the owner of any nationality. It is important to make the right dough. This process is very time consuming, requires knowledge of certain culinary secrets, little physical effort and great patience. To make homemade noodles delicious and not boiled, you must keep the proportions and spare no effort.

I will share with you the recipe that my great-aunt gave me. She lived in Tashkent and perfectly prepared the Tokmach, which was adored by everyone in the district. It is such a chicken, yellow noodles for soup, which grandmother spoiled us when we visited her.

It is necessary to take 2 glasses of flour, sift carefully, so that it is enriched with oxygen. You can use a sieve.

Then add another 1/3 cup of chilled broth to the broth, add 1 tbsp. Salt and 2 eggs. If you take eggs from the store, then add the curcuma for the color on the tip of the knife. It is necessary to mix well and beat the mixture so that it increases in volume. Then, on a table, add flour and a thin trickle pour this mixture into the groove. At the same time, manage to mix the liquid with flour until the glass of liquid completely absorbs all the flour. I will say right away that domestic noodles are getting ready hard. The dough must be kneaded, making an effort.

It is better to knead a whole piece of dough, but it is allowed to divide it into several parts, if there is not enough strength. But try to ensure that each piece is blended in the same way, until the steep state of the dough is of a uniform consistency. Finished dough wrap in a plastic wrap and put in the refrigerator for several hours.

During this time it will become softer and more elastic. Real home-made noodles are obtained if the dough does not stick to the hands, to the rolling pin and to the table. It must be thinly rolled. This is real art, roll out the dough so that all the patterns on the oilcloth of the table can be seen on the skylight. It is more practical to divide it into four parts and roll it out separately.

Dough thin layers of dough to put on a napkin or a kitchen towel and leave to dry for a while. When the edges of the layer begin to dry, it is necessary to cut the noodles. So that it does not stick together, you can sprinkle the table and the cutting board with flour. Turn the sheet into a roll and quickly chop the narrow noodle strips with a sharp knife. With pinching movements, take a portion of the noodles and unfold it on a tray to dry.

So it can be prepared for the future and stored in a glass jar. If you use it immediately, then you should cook it for no more than 2-3 minutes. It turns out a yellow, delicious and tender dish that can charm everyone who tries it. One little secret, never put potatoes in broth, so as not to spoil the soup. It will become cloudy and unappetizing.

Home-made noodles are used on the garnish. To do this, it must be lowered in a colander for 30 seconds in boiling water, and then transferred to a broth and cook for about three minutes. This garnish will be an excellent addition to meat and fish.

Lagman noodles are prepared from the same products: flour, broth, salt and eggs. The dough should be kneaded for at least 15 minutes, then left on the table for an hour, covered with a napkin. The first secret in the preparation of noodles for lagman is that the hands and the table must be oiled to glide well.

Then roll the dough into small sausages, roll in the form of a shell of a snail and let stand for 15-20 minutes. During this time, the dough will become more elastic and stretchier. Each sausage on the table is rolled very thinly so that it turns out to be no more than 0.5 cm in diameter.

Put the water on the stove, bring to a boil, add a couple drops of vegetable oil. And only after that take in turn every thin sausage, stretch it in your hands. To do this, the arms are spread out to the sides, and the fingers hold the thin as a string of dough, periodically striking it against the table. Then take a thin thread at one end and lower it into a saucepan. A small nuance, which is useful to know. On weight, the lagman noodles are even more stretched.

Cooked at home, noodles require time and patience from the landlady, but the result exceeds expectations. Cook and enjoy!