Recipe for making lagmans

SHARE WITH FRIENDS:

Prolonged lagman

Knead the dough to medium hardness and softness, wrap it in a towel and let it rest for 10-12 minutes. Then add salt and soda solution to the dough (1 teaspoon of salt and 0,5 teaspoons of baking soda). Dissolve in 0,5 cups of water) soak your hands in this solution and knead the dough so that this moisture is absorbed into the dough. Then make walnut-like zucchini from the dough, place each zucchini on a board with the palm of your hand. Roll out to make loaves the size of a loaf. Place the loaves on a plate and grease them with vegetable oil to prevent them from sticking to each other. A solution of baking soda soaked in the dough and vegetable oil applied to the dough will ensure the elasticity of the dough. Now, if you hold each plate by both ends and hit it on the board, you will get a long and thin rope, and if you fold the stretch in two and stretch it on the board again, it will become a thin vermicelli consisting of 4 layers. When it is cooked, put it in boiling salted water and cook. If you float it on your face and rinse it with cold water 2-3 times, the oil on your face will go away and the dough will stick to each other. And this is how it is prepared: in a pot, you fry the oil with onions, fry it until it is a little browned, put the sparrow's tongue in the meat, if you dig it out, it will flow, and then it will turn into a ring. chopped fresh garlic, carrots cut into cubes (1? 1? 1 cm), radishes (strawberries), sliced ​​eggplant, sauerkraut, jandu, jusay, seldir and add the garlic cloves, pour a little water over the surface of the ingredients in the pot and simmer for 1 hour, then adjust the salt. If you don't have garlic greens, you can finely chop the garlic cloves and fry them in oil with the onion. You can also boil them in a pan. By the way, elongated lagmon is very good with garlic. When serving, add half of the dough to the bowls and pour boiling water over them. In a separate bowl, add the lotion, grape vinegar and pepper. After eating lagmon, depending on the wishes of the guests, you pour the dough into bowls with boiled water and add a little bit of kale oil to make it thicker. It is this myatang that is of great physiological importance and helps in the rapid digestion of heavy food. Ingredients: 500 g of flour for the dough, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt; 500 g of meat for kale, 300 g of oil, 3-4 onions, medium size 1 radish, 2 carrots, 1 eggplant, 300 g of cabbage, 3-4 fresh garlic, half a bunch of jusay, jandu, celery and garlic greens, salt to taste. vinegar, lotion and pepper added with mon are used at the request of the cook.

Cut lagmon

Such lagmon is widely prepared in the Fergana Valley. I restored the cut lagman in 1956 after learning it from Karomat-opa, who lives in the Khartoum village of Andijan. Knead the dough as you would for a dumpling, knead, and then roll it out to a thickness of 2-3 mm with a rolling pin. To prevent the spread from sticking, roll it into strips and cut long strips 4-5 mm wide, soak these strips in boiling salted water. you cook it, float it in the yard when it rises to your face, and shake it off after rinsing it 2-3 times in cold water. The recipe is as follows: onion rings, meat cut into almond-sized pieces, tomato slices, potatoes medium (1, 5 × 1, 5 × 1, 5 cm), radishes small ( 0, 5 × 0, 5 × 0, 5 cm) irregularly in the form of a cube, finely chop the cabbage, fresh garlic and garlic. In a saucepan, fry the onion in oil, add the meat without frying. When the flood begins, add the garlic and tomatoes and mash until the tomatoes are crushed. In winter, tomatoes are used instead of tomatoes. Then add radishes, fresh garlic and cabbage. Add a little water and simmer over low heat until all the ingredients are completely soft. If the water evaporates, add a little hot water. Adjust the salt and make sure the peppercorns are medium, not too liquid or too thick. When the finished noodles are cooked and warmed in boiling water, put them in a bowl on a plate, put them on the second layer, add the third layer on top, put them on the top-fourth layer again, sprinkle with chopped soup greens. Put grape vinegar in a separate bowl. In separate bowls, add yogurt to boiled water. Ingredients: 500 g of white flour for the dough, one egg, 0,5 cups of warm water, 0,5 teaspoons of salt; 300 g of meat (part of the laxative) for the dough 2 onions, 2 potatoes, Take 1 radish, 3–4 tomatoes (or 2 tablespoons tomatoes), 2–3 fresh garlic, 200 g of cabbage, one clove of garlic, 200 g of oil, salt and spices to taste.

Shivit soup

After washing the freshly cut dill in cold water, put it in a finely glazed saucepan or earthenware pot, pour boiling water over it and drip like tea. Cover the bowl with gypsum and remove it until it cools down. Then squeeze the shivit and pour the tincture into the gauze. Add the flour piece by piece and knead the dough until it hardens. Wrap in a towel and let it rest for 10-15 minutes, then spread it thinly with another punch. Cut the ugra into long strips 1 cm wide. Cook the ugra in boiling salted water, put it in a saucepan and shake it in cold water. You can also cut the meat into small sparrow tongues or pass it through a large red meat grinder to cut the onion into rings or large rings as usual. Peel the tomatoes and grate the potatoes. Cut into medium cubes, squeeze the shivit and you will also get a handful of the obtained tulpi. After frying in oil, remove the onion, stir a couple of times, add the meat (minced meat), fry it with tomatoes and potatoes, add shivit tincture and tulpi and simmer on very low heat for 40-45 minutes. , you adjust the salt. Heat the dough in boiling water, put it halfway into the bowls, pour kale over it and bring it to the table. Add it to a separate bowl and serve it with whipped cream or yogurt. Ingredients: 500 g of white flour for the dough, 1 teaspoon of salt, 500 cup of tincture from 1 g of shivit; 400 g of meat for kale, 150 g of butter, 2-3 onions, 3-4 tomatoes, 2 potatoes, depending on the taste you will need 1 handful of tulpi with salt and 1 liter of shivit tincture.

Silk lagmon

Knead the egg, add flour and knead it into a stiff dough, wrap it in a towel and leave it for 10-12 minutes, then spread it out like a very thin, smooth paper. Sprinkle a layer of flour on the face of the delicate spread and roll it out. Without a rail, you pull out the dough, cut the dough from the roll with a sharp knife, cut a very fine-grained silk, put it in boiling salted water, boil for a minute and float in the oven. after rinsing 2-3 times in water, sprinkle the stained chilled cottonseed oil gently and stir, the stirring will not stick together. Here's how to make it: Cut the meat into thin rings with the onion and garlic. Cut the fresh garlic, celery and dill, slice the tomatoes and slice the peeled aubergine. Sprinkle the oil in the pot, add the onion and garlic, and if you mix the minced meat, the water will come out. , dig in from time to time, then adjust the salt and sprinkle with pepper. Boil the diced carrots in another bowl along with the beans. When serving, spread a layer of soft noodles on a plate, put a much thicker cooked cream in the middle and sprinkle the beans with boiled carrot slices on the face. Ingredients: 30 g of white flour, 35 eggs, a teaspoon of salt for the dough; 500 g of mutton, 4 g of mutton oil, 400 onions, 200-2 cloves of garlic, 5 sweet peppers, 6-2 tomatoes, 3 carrot, 4 medium the size of an eggplant, 1 bunches of celery and dill, 1 g of beans, salt and pepper to taste.

Rice lagmon

Clean the rice, wash it 5 to 6 times and cook it in boiling water. Once the rice is browned, remove the excess water and drizzle. In another pot, you prepare the kale. To do this, mash the garlic with the chopped onion in the butter, add the finely chopped or minced meat of the sparrow tongue without frying a little, stir, add the chopped tomatoes and fresh garlic when the flood starts to come out, When the tomatoes are crushed, add sliced ​​carrots, radishes, cabbage and chopped celery and dill, pour a little water over the surface of the ingredients, reduce the heat and simmer for an hour. Add salt and pepper to taste. The dish will be even sweeter if you take a bunch of jandu beans and chop them with a fork. Put half of the cooked rice in the bowls, pour hot kale over it and serve. In separate bowls you bring grape vinegar and lotion. Ingredients: 600 g of rice (cooked in 1 liter of salted water), 300 g of meat (part of the solder), 150 g of oil, 2 onions, 1 clove of garlic, 1 carrot, 1 medium-sized radish (or 1 \ 2 garden radishes), 2 3 tomatoes, 2 fresh peppers, 200 g of cabbage, half a garden of celery, half a bar of dill, 1 garden of beans. Salt. vinegar, pepper and lotion are taken on demand.