Website Demo » Recipes » How to cook lagman in Uzbek

How to cook lagman in Uzbek

Лагман broth, vegetables and meat. Real Uzbek lagman is delicious and satisfying. And making it according to the true recipe is not so difficult. I suggest that you familiarize yourself with the recipe described below, and you will learn how to cook lagman in Uzbek. This recipe is taken from an Uzbek cuisine cookbook. And I will gladly share it with you. Ingredients: Dough: • Flour - 1kg • Eggs - 2pcs • Salt - 2h. l. • Water - 1 / 2st. For gravy: • Meat - 500g • Potatoes - 3-4pcs • Onions - 3-4pcs • Radish - 1pc • Tomato - 3-4pcs • Garlic - 5-6 slices • Bell pepper - 2pcs • Cabbage - 300g • Spices, salt according to to taste • Fat (or vegetable oil) for sautéing and stewing - 300g Cooking method: 1. A real Uzbek lagman is prepared using home-cooked noodles. Cooking noodles yourself is not difficult. The noodles are made from dumplings. Knead the dough and let it "rest" a little by covering it with a towel or deep cup. {banner_google} 2. Roll out the dough 2-3 mm thick, cover the layer with flour, then fold it like an accordion. Slice the noodles 4-5 mm wide. 3. Boil the noodles in boiling water with salt, remove and rinse 2-3 times with cold water. Transfer to a colander and let the water drain. 4. Now start making the gravy. Cut lard and meat into small slices, diced potatoes, carrots, radishes and bell peppers into strips, chop cabbage, onions into rings, tomatoes into slices, finely chop the garlic. Melt the fat (or vegetable oil), sprinkle the onion in it. Unfortunately, the cookbook author forgot to indicate when to add the meat to the roast. I add after the onion is spassed, fry a little, and only then add the vegetables. 5. Now the vegetables themselves. Put the garlic, tomatoes, bell peppers and carrots, fry everything until half cooked, while stirring often. Then add the meat, fry a little more and cover everything with water. 6. When it boils, season with salt and spices. Add the radish and cabbage and simmer everything over very low heat until all the ingredients are ready. If the broth is too thin, add more water. The consistency of the lagman gravy should be semi-liquid. 7. When the gravy is ready, dip the noodles in boiling water and lay on a platter. Top with gravy. Then repeat the layer of noodles and top with the gravy again. Now you can serve the lagman on the table. In fact, this Uzbek lagman recipe is not the only one. Bon Appetit!

Возможно Вас заинтересует: