Lagman - recipe in Uzbek

Cooking dish is not difficult, but there are someregulations. It is important not to turn it into a regular noodle soup. To do this, you must observe certain proportions, pick up the ingredients and follow all the steps prescribed in the lagman's recipe correctly.

How to cook lagman? The most important part of the dish is not even noodles, but a sauce. It should turn out not just tasty, but also beautiful, truly oriental and original. It is necessary to add such seasonings: badon, black and red ground pepper, cumin, paprika and coriander. They also season with onion-jusai, but it is not often obtained. You can replace garlic feathers.

Traditionally, the lagman's recipe suggestsuse self cooked noodles. However, modern manufacturers now offer a wide range of ready-made products. As for meat, there are no specific requirements. Suitable lamb, pork or beef. Many are preparing a more dietary lagman from chicken.

Lagman: classic recipe in Uzbek

This is an incredibly rich kind of lagman. Cooking includes the use of a whole bunch of various spices and vegetables. Do not be afraid of a large number of ingredients, we will tell you in detail how to cook lagman properly!

Necessary ingredients:

• 
  beef or mutton meat - 400 g


• 
  noodles - 0,5 kg


• 
  onion - 2 pieces


• 
  chili - 2 pcs


• 
  garlic - 2 cloves


• 
  tomatoes - 2 pieces


• 
  kidney beans - 100 g


• 
  carrots - 2 pieces


• 
  potatoes - 2 pieces


• 
  sweet pepper - 1 pc


• 
  sunflower oil


• 
  salt, greens, a mixture of peppers

Cooking method:

1. 
   Cut the onions, potatoes and carrots into cubes. Tomatoes are covered with boiling water and peeled. Cut the flesh into cubes.


2. 
   Bulgarian pepper cut into strips, divide the beans into pieces (about 3 cm), and chop the garlic finely. One chili chop as small as possible with a knife, and the second while lay aside.


3. 
   Heat the oil in a deep saucepan (better - cauldron) and fry the meat on a small amount of vegetable oil. Add the onions and saute. Then put the beans, potatoes, carrots.


4. 
   After the vegetables are well extinguished, add to thetomatoes, sweet peppers, chili, garlic and sprinkle with spices. While we do not remove from the fire. Now you need to pour water in such quantity that all products have been covered. We cook lagman for another 15 minutes, and then salt. After a few minutes, the cauldron should be removed from the plate and left to be infused.


5. 
   Cook the noodles, pour the sauce and serve.

Now you know how to cook lagman, and you can surprise your loved ones with an unusual delicacy!

Advice

A few tips for beginner lagmanschikov:

• 
  to get really elastic doughfor noodles, it should be stretched as best as possible. If it breaks when stretching, it means still need to knead and pull. Twist it in your hands, bundle it in a tourniquet, knock on the table;


• 
  When the dough stretches for a distance of outstretched hands, pinch off its small parts. The chuzma should look like a thin wire;


• 
  The cooked dough should remain rather rigid, do not digest.

Learn and you will succeed!