Noodles for Lagman's own hands: a recipe for cooking

Noodles for lagman with their own hands are done pretty quickly. However, it should be noted that to obtain an elastic flour product, which never boils during heat treatment, thorough mixing of the substrate is required.

general information

What is lagman? The recipe (with photo) of this dish will be described in detail below.

According to the statements of experienced culinary experts, the lagman is a Central Asian national dish, which is very popular among the Dungans and Uighurs that live in Kyrgyzstan, Kazakhstan, Uzbekistan and China.

The lunch is usually prepared from meat. Most often, lamb is used as such a basic product. Also in the dish lay vegetables and long, long noodles.

Noodles for the lagman can be made by almost all Asian women. Mold it in a special way. Piece of the prepared dough is untwisted, as a children's rolling pin, and then they are folded into a peculiar skein.

How to make a dish "Lagman" step by step, we will consider further. It should be especially noted that with a large amount of meat broth, such a dinner is similar to soup. If you use other ways of preparing and serving the table, it can be made in the form of boiled noodles with gravy and a very complex stuffing.

Lagman classic requires the mandatory use of vegetables such as fresh Bulgarian pepper, beans, eggplants, jusai (branchy onions), carrots, radishes, onions and vegetable pepper salted. Also, as a seasoning in this dish, add lazzhan, that is, a mixture consisting of bitter, red, ground pepper and garlic, which is poured with boiling vegetable oil. In addition, many other spices and fresh herbs are often added to the lagman.

Where is the dish popular?

When you learn how to make lagman noodles, you can easily make such a meal at home. It should be specially noted that there are different types of this dish. They can bear the following names: goyuzhou, syuyuzhou, barefoot and others. In Japan, this kind of soup is known as ramen.

This dish is especially popular in Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, Afghanistan, as well as among the Crimean Tatars. In our country, such a dinner is served exclusively in specialized oriental restaurants. And by tradition, this is done in kese, that is, in large pialas. In such states as Kyrgyzstan, the Uighur Lagman is served in ordinary soup plates.

In some cafes this dish is used not by the usual spoons, but by disposable chopsticks, which once again confirms its Asian origin.

How to make lagman noodles at home?

In the preparation of such a flour product there is nothing complicated. However, the first time you will especially try.

So how is lagman noodles made with their own hands? For this it is necessary to have:

• Flour from wheat - about 700 g (at your discretion);
• Eggs of medium size - 2 pcs .;
• Drinking water - about 200 ml;
• Vegetable oil any - 2 large spoons;
• Salt - 0.5 small spoons;
• Soda food - 0.2 small spoon.

Step-by-step recipe for noodle dough

Before you begin to form lagmaine noodles, you need to knead a very stiff dough. To do this, medium-sized eggs are broken into a bowl, and then lightly beaten with a normal fork. Also, drinking water, salt and baking soda are added to them.

Intensively mixing all the products, to them in small portions pour flour from wheat. Add this ingredient until you knead a very stiff dough. Outwardly, it pretty much resembles a pelmeni base.

To make the egg dough for noodles become more pliable, a ball is formed from it, which is savored with a small amount of vegetable oil. Then the base is covered with a food film and left in this form for 16 minutes (at room temperature). After a while, you can safely proceed with the preparation of flour products.

We form lagmaine noodles

The preparation of noodles for lagman does not take much time from you. After the egg dough is infused at room temperature, it is divided into pieces that are not very sick in size, and then they are made from them by a kind of bundles that are folded together by a cochlea. The resulting cakes again grease with vegetable oil, then again covered with a food film and left in the heat for 20 minutes. Such an exposure will contribute to a more elastic and supple test.

After a while, proceed to the direct modeling of noodles. For this, the hands are well soaked in oil, then they stretch the strands and further fold them around their axis. As a result, you should get a long noodle with a diameter of not more than 5 mm. It is gently wrapped around your hands and begins to heat.

The cooking process

As you can see, lagman noodles with their own hands are formed easily and simply. Repeating this culinary process again and again, you will very soon master the ideal technique of modeling.

Once the noodles are cooked, it should be immediately heat treated. To do this, deep water is poured into ordinary water and boiled strongly. After adding a bubbling liquid, all previously made noodles are dipped into it. At the same time, it is carefully prevented, so that it does not fuse. Also, for these purposes, a little sunflower oil is added to the noodles.

Cook this product on low heat until it is ready. As a rule, the noodles become completely soft after 6-8 minutes.

Common mistake

Many housewives, who have never encountered the preparation of Asian dishes, mistakenly believe that lagman noodles should be cooked in a meat broth along with vegetables. But this is not so. Such a product is always brewed in a separate container, in ordinary water.

Another way of cooking

It is quite difficult to prepare lagman noodles in different ways. This is due to the fact that such a flour product is made using the same products. The main ingredients of such noodles are eggs, water and flour. If you do not add the first or second component, then you will not succeed. For example, the dough on some eggs is very hard. It is quite problematic to form a thin and elastic tourniquet. If you make a dough on the basis of water alone, then in the process of cooking it will fall apart and transform into an unpleasant sticky mass.

The only change that can be made to the above recipe is baking soda. It should be noted that most masters do not add this ingredient. Many cooks say that soda makes the dough more voluminous and too soft, which is unacceptable for the lagman.

One can not help saying that to lubricate the finished dough, some Asian cooks use a special solution, not vegetable oil. Typically, it consists of ½ cup of plain water, ½ of a small spoonful of baking soda and 5 g of table salt. Lubricating this mixture with the base, you will notice that it will become more docile and will not stick to your hands.

The recipe for cooking a delicious Asian dish

How to cook a real Asian lagman at home ? A recipe with a photo of this simple but very hearty dish will be presented right now. To implement it we will need:

• Beef oily fresh (preferably on a large bone) - about 500 g;
• Large onion - 1 head;
• Carrot fresh large - 1 tuber;
• Radish black medium size - 1 tuber;
• Bulgarian fresh sweet pepper - 1 pc .;
• Potatoes are not large - 1-2 tubers;
• Garlic cloves - 1-2 pieces;
• Noodles home lagmane - on your own.

Preparing Components

Before enjoying an Asian dish at the family table, all products must be processed in advance. Fat beef on the bone is thoroughly washed, and then the flesh is separated and shredded into cubes. As for the stone, then put it in a saucepan, pour water, salt to taste and cook for 70 minutes.

Also, all vegetables are cleaned separately. After that, they are diced with cubes.

Heat treatment

While the broth is being cooked, all the remaining components are heat treated. They put them in a deep saucepan (except potatoes), along with chopped beef and stew in their own juice for ¼ hours (and longer). If desired, all these ingredients can be lightly fried, adding a little sunflower oil.

The final stage

As soon as the meat broth is ready, it is filtered, and the bone is thrown away. Then stewed vegetables and meat are put into it. After boiling the soup, it is boiled for an entire hour (after 40 minutes, potatoes are added). During this time, all components must be fully prepared, making the broth more abundant. For the aroma before turning off the plate in it, you can add a few slices of grated garlic, as well as various spices to taste.

Also in parallel, along with the rich broth, make and cook the home-made lagmy noodles. How this culinary process is carried out, we described in detail above.

How correctly to submit to a family dinner?

Serve this Asian dish to a family dinner should be in hot form. To do this, it is advisable to use deep soup plates. First in them spread boiled lagmant noodles. By the way, so that it does not fuse, it is recommended to rinse it beforehand in cold water. Then, pieces of boiled beef and vegetables are spread on the flour product, after which they are poured with a rich meat broth.

To get a more delicious and nutritious dish, it is also recommended to add fresh chopped herbs and a spoonful of thick sour cream. You can use ready-made Asian dinner with a large spoon, as well as with a fork or Chinese sticks (for convenient noodle picking). Also, a slice of bread or fresh lavash is served to the home lagman. Bon Appetit!