Chuzma-Laghman
Composition:
Dough:
1. Flour 1 kg
2. Egg - 2 pieces.
Sauce:
1. Lamb-500g
2. Oil-200g
3. Onion - 2 onions
4. Tomatoes - 2 pcs.
5. Potatoes - 4 pcs.
6. Cabbage-200g
7. Carrots - 3 pcs.
8. Radish-100g
9. Garlic - 2 pieces
10. And also 1 sweet pepper, 1 bay leaf, a teaspoon of red ground pepper, a pinch of salt and a little greens.
First you need to knead the dough (for this you need flour and eggs) put it in a bowl and cover it. Next, make a solution of ½ tablespoon of salt, stirred in 100 g of water. Then pour this solution into the prepared dough and knead it to the end. After that, from the finished test, you need to roll small balls, then roll out each ball with a palm up to 10 cm in the din and 0.5 cm in width. Then we grease with the sunflower oil obtained flagella. And stretch them to obtain a kind of vermicelli long about a meter. After cook this vermicelli in salted water.
Now you can start preparing the sauce. Slice and fry onions in a pan until a dark golden color appears. Then pepper and pour the garlic in the pan, finely chopping it. After you need to cut small slices of tomatoes, and add them to garlic onion and fry for 3-4 more minutes. In the meantime, chop the meat in small cubes, roll into the pan to the total mass, and cook until golden crust appears. Potatoes, radish and carrots are also chopped into cubes, pepper cut into thin strips, chop the cabbage, mix all vegetables in a frying pan and fry until half cooked. After, it is necessary to pepper, add salt and add bay leaf, then pour water and simmer for another 15 minutes. The sauce is ready! It remains only to put the noodles in special bowls and fill it with meat sauce, you can also sprinkle with herbs.
Lagman in Uzbek
Composition:
Dough:
1. Flour-3 tbsp.
2. Water - 1 tbsp.
3. Sol-1 h / l
Sauce:
1.How-350g
2. Cream oil - 3 st / l
3.Rechchaty onion-2 onions
4.Morkov-4 pcs.
5.Redka-1 pc.
6.Pomidory - 4 pcs.
7. Cartufel-4 pcs.
8. Garlic - 8 lobules.
9. Meat broth- 5 glasses
10.And also - salt ground black pepper and greens to taste.
One of the main components of the lagman in Uzbek is sauce. To make it, you need to knead the dough and roll it in the form of a sausage. Put in a bowl and let it brew for 20 minutes, pre-lubricated with oil. After - strongly roll out, folded in 16-32 times and cut. Then cook the resulting noodles in salted water.
Next, make the carrot sauce, onion and radish finely chop and fry in oil. Cut the meat into small cubes and add to the vegetables and fry again. Garlic-finely choke, tomatoes, cut into small slices, mix it with the meat broth and pour into a frying pan. After the sauce has begun to boil - dip the potatoes into it, having previously cleaned it and cut it into cubes. Stew the sauce for 20-30 minutes until the potatoes are ready.
Now it remains only to put the noodles in the special. Bowls, pour the sauce and sprinkle with herbs.
Vegetarian Lagman
Composition:
1. Long vermicelli 50 g
2. Potato-400 g
3.Rechchaty onions - 1 pc.
4.Pomidory-3 pcs.
5. Sunflower oil - 3 t / l
6. Soy meat - 100 g
7. Salt, ground black pepper and herbs to taste
To cook a vegetarian lagman , you need to soak for 10 minutes soy meat in vegetable broth or in water. Next, chop carrots onions and tomatoes in small pieces. We put it in a shallow saucepan, pour oil and simmer on low heat for 10-15 minutes. After that, add soy meat with a small amount of liquid. And stew the resulting mixture for 5 minutes after boiling.
Then cut the potatoes and put it in the vegetable mix, remembering to salt and pepper it. While the mixture is stewed boil vermicelli. When the potatoes are ready, we spread the vermicelli on special plates, pour the sauce and sprinkle with herbs.