Lagman in Uyghur

Lagman in Uyghur

Preparation time: 15 min.

Production time: 50 min.

Number of servings: 2 pcs.

Ingredients

Cooking Uyghur beef lagman

Friends, I present to your attention a dish of oriental cuisine - lagman. Lagman can be Uzbek and Uyghur, differing in the list of ingredients and cutting method. If the Uzbek lagman allows some liberties with the composition of vegetables, then the Uyghur one asks for the most precise task. It is very difficult to understand which group of dishes it belongs to, because it is the 1st and 2nd at once.

Lagman is a dish of love that unites all household members at the huge table. They say that a loving lady invented him so that her beloved man would stay at home in the evening, by the fireplace. Try it, it's very tasty.

How to cook “Uighur Lagman” step by step with photos at home

To make lagman we will need the following products: homemade pulled noodles, beef meat, onions, green onions, Dungan peppers, green radishes, carrots, green beans, garlic arrows or jusai, tomatoes, herbs, vegetable oil, spices.

We're preparing the gravy - it's important. Cut the meat into small pieces and fry in very hot oil. It is believed that boned meat should be added to lagman. I usually do this, but now I was preparing a small amount of lagman, so I didn’t add the seeds, but you should keep this in mind.

Add thinly sliced ​​onion to the fried meat. Fry for 10 minutes until golden brown.

Finely chop the tomatoes, mix with tomato paste and garlic. Stir and let it brew.

Combine the meat with tomatoes, add salt, and fry everything together until the water boils away. If the tomatoes are sour, add a little sugar.

Cut the radish, pepper and carrots into narrow strips. In Uyghur lagman, the cut is important.

Cut the garlic arrows and green beans into pieces.

Add all the vegetables to the tomatoes and meat. You can do this evenly, but then the vegetables will be very overcooked. In the Uyghur lagman, it is forbidden to overcook vegetables and make them completely soft. Vegetables should remain, as they say, “al dente”. Fry everything together for 5 minutes, add salt and pepper to taste.

It's time to add water. It is better to use the water in which the noodles were cooked. Because I already have ready-made noodles, so you can add regular boiling water so that it covers all the vegetables. It must be borne in mind that this is not a soup and the soup must remain thick. Bring to a boil and cook the gravy for another 10-15 minutes until the liquid boils slightly.

Add spices - ground coriander, chopped garlic, cumin, pepper, herbs. After a minute, turn off the heat and let it sit for 10 minutes.

Place the prepared pulled noodles in boiling water and warm before serving. If you don’t have ready-made pulled noodles, you can try using the thinnest pasta, with a hole inside, boil them until tender, but the taste will be the same. During stretching, the dough for pulled noodles is lubricated with salt, soda and oil, so the finished product is very easy to scoop with a spoon and does not break.

Lagman is unthinkable without seasoning - prolazy. To make it, you need to heat a little sesame (vegetable) oil, add chopped garlic, coriander and reddish pepper. Warm all the spices slightly so that they give off their own scent, do not fry. Season well with salt and vinegar. The seasoning is ready.

Pour a little gravy into the casa, add the noodles, then add the gravy again, sprinkle with herbs and serve with seasoning. Add the seasoning to your plates if desired.

Uyghur lagman recipe

Ingredients

Step-by-step recipe for making Lagman in Uyghur style with photos

So let's get down to business:

Sift the flour, add salt, pour in warm water and knead into a stiff dough.

Shape the dough into a ball, wrap it in cling film and refrigerate for an hour.

Now transfer the finished dough products to a flat dish and pour over vegetable oil, set them aside and let them stand for half an hour.

After the designated time has passed, take any tourniquet one by one by the edge and pull it, you will get noodles.

Place a container of water on the fire, salt the liquid and boil the cooked noodles.

Place it in a colander, let the water drain, pour oil over the noodles and stir.

Do not pour out the liquid in which the noodles were boiled, it will be useful for you later.

Peel the garlic and chop.

Add three teaspoons of ground pepper, ground coriander, salt and chopped cilantro to the crushed garlic.

Heat the vegetable oil in a separate container and add it to the dry mixture, stir everything quickly, leave it aside and let it cool.

Now you need to prepare snow-white sai, pour vegetable oil into a cauldron and heat it. Peel the onion and chop, peel the garlic and also chop. Finely chop the green beans.

Now you should add the broth in which you boiled the noodles, cook the sai for a few more minutes, then pour into a clean container and cover well with foil.

Next, you need to start making reddish sai, take a cauldron, heat the vegetable oil and fry the meat pieces.

Now add sweet bell pepper cut into pieces, stir and cook for another couple of minutes.

Next you need to cut the tomato pulp into large pieces. Add the tomatoes to the rest of the ingredients and fry together.

Add more salt, coriander, chopped cilantro, jusai, add the broth from the noodles, stir and transfer the reddish sai to a clean container. Cover with foil and let it sit.

Now let's return to the noodles, wash them with the hot broth in which they were boiled. Place the noodles in a wide plate, pour the dressing over it, pour the snow-white and reddish sai into bowls and serve the food, the Uyghur lagman is ready!

Video recipe Lagman in Uyghur

Guyru lagman Uyghur

We would also like to offer you to cook Uighur lagman guira. This original dish is sure to blow your heart away!

So, in order to prepare lagman according to this recipe, you will need:

Ingredients:
meat product – 0.5 kg;
greenish and red bell peppers – 1 piece each;
rare – 1 piece;
tomatoes – 2 pieces;
janju green beans – 2 bunches;
celery – 1 bunch;
onion – 2 heads;
eggplant – 1 piece;
garlic - 1 head.

Now let's get to work:

Rinse the meat thoroughly and cut into thin slices.

Peel the onion and chop finely.

Cut the radish into small pieces.

Cut the bell pepper into strips.

The tomato pulp should be cut into small pieces.

Chop the greens and garlic.

Next, you will need a cauldron; pour oil into it and heat it up.

Fry the meat in heated oil, when the meat pieces become golden, remove them and transfer them to a clean container.

In the cauldron in which the meat was fried, add the onion, janja and fry the ingredients.

Now add the radish, pepper and meat here, stir, fry together for 5 minutes.

Next, add the tomato pieces, eggplant, garlic and celery, simmer the food for a couple more minutes.

Salt and pepper the food.

Bon appetit!

Lagman Uyghur

The Uyghurs are the oldest people in Asia. To this day they have preserved not only their spiritual culture, but also the oldest recipes for various dishes that their forefathers prepared. The Uighurs knew how to cook chicken lagman in a tasty and healthy way. Well, naturally, they had a recipe for lamb lagman, which some now consider the Uzbek dish lagman. Well, now, when we prepare lagman at home, we feel a connection with these old people. I will tell you how to cook real Uyghur lagman. This is how you can cook lagman in a Redmond multicooker.

Lagman recipe in Uyghur

Production time: 4 hours.
The recipe makes 6 servings.
Calorie content per 100g: 171.2 kcal, 3.9 g, fat, 13.1 g. – proteins, 21.3 g. – carbohydrates.

To make it you will need:

• 800gr. lamb with fat tail;
• 300ml. vegetable oil;
• Two large onions;
• 2 tomatoes;
• 2 medium carrots;
• 100gr. tomato paste;

1. Cut the frozen meat into thin slices.
2. Rinse the vegetables. Cut the tomatoes into four parts, cut the carrots, radishes, sweet peppers and green beans into pieces of approximately 2-2.5 cm. Peel and chop the garlic.
3. Pour vegetable oil into a deep frying pan or cauldron, heat it, add onions and meat.
4. Add carrots, radishes, garlic and tomatoes to the meat and onions, add a little tomato and fry everything for 10 minutes.
5. Then add green beans and pepper, mix well, add meat broth or water, season with spices, salt and simmer for 10-15 minutes.
6. Boil the noodles, wash and sprinkle with vegetable oil to prevent them from sticking.
7. Place the finished noodles in plates, pour over the gravy and sprinkle with herbs.
8. The recipe for Uyghur lagman includes seasoning (prolaza).

To prepare Prolaza seasoning you will need:

• 100ml. vegetable oil;
• 20g. chili pepper;
• 1 head of garlic.

1. Peel the garlic, chop finely, add hot pepper and vegetable oil.
2. Add the prepared seasoning to the noodles.

To make Uyghur lagman for this recipe, it is best to take a cauldron, because the dish will never burn in it.

Lagman Uyghur

Ingredients

Wheat flour – 500-600 g

Water – 0.5-0.7 cups

Chicken egg – 1 pc.

Sunflower oil – 100 ml

For the Waja sauce:

Beef (lamb) – 600 g

Bell pepper – 1-3 pcs.

Eggplants – 1-3 pcs.

Tomatoes – 1-3 pcs.

Onions – 1-2 heads

Garlic - to taste

Seasoning for lagman - to taste

Table salt - to taste

Sunflower oil - for frying

Noodle broth – 1 cup

No matter what kind of greens - optional

• 184 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

Asian cuisine is “tasty” and diverse! A special place on the menu is occupied by lagman - a multi-component dish of meat, vegetables and homemade elongated noodles. Uyghur lagman is valued most of all. Its highlight is the pulled noodles, which take a lot of time and effort to make. Uyghur lagman is served for a gala dinner on the 1st and 2nd courses at once.

Now we will prepare just such a complex, juicy, savory and indescribably satisfying dish. Let's be patient and move forward.

Knead the dough for lagman noodles similar to dumplings. You will need: wheat flour, water, chicken egg. Salt and sunflower oil - for forming noodles.

The preliminary process is quite ordinary. Sift flour into a rimmed bowl and break a warm egg.

After that you need to add water and salt.

A tight dough is kneaded, which needs to rest for 30 minutes under cling film.

The dough is laid out on a cutting wheel greased with sunflower oil, flattened into a flat cake and cut into cubes.

Any block must be rolled out by hand into a long and, if possible, narrow flagellum.

The flagella, in turn, are sent to a flat dish and braided by a snail (as shown in the photo).

The “snail” is coated with sunflower oil, covered with cling film and goes off to rest.

Next, the flagella need to be stretched into noodles. You can wrap the noodles around your hands, similar to winding yarn, and pull all the strands at once, or you can stretch any strand individually, slowly moving from beginning to end.

Lagman noodles are cooked in boiling water with sunflower oil in small batches. Cooking time - until it floats to the surface (approximately 5 minutes) with constant stirring.

The Uighurs remove the pulled noodles with a special ladle, similar to a slotted spoon, only the deepest one. I discarded the finished noodles in a colander and then transferred them to a bowl. The faithful lagman is served in bowls or kes.

Vaja is made from meat, seasonings and vegetables. We take products according to the list.

Beef, chopped into cubes, goes into a heated cauldron. Perfectly fried in oil until golden. During the frying process, the meat must be salted.

Followed by onions and carrot cubes.

Then tomatoes, bell peppers, and quickly mix everything.

Seasoning for lagman and chopped garlic.

Noodle broth - to taste. Simmer the sauce until ready.

Combine the noodles with Vaja sauce - the Uyghur lagman is ready!