The recipe Laghman beef at home

The recipe Laghman beef at home

The desire to cook Lagman at home, there you as soon as you realize that this is a field for creativity, because there are only general principles for its preparation and the ingredients list can be changed depending on what is ripe in the garden, or appeared on the shelves shop.

How to cook Lagman in Uzbek in the home of beef - recipe

Ingredients:

  • beef - 0.3 kg;
  • beef brisket - 0.2 kg;
  • Beef broth - 0.5 liters;
  • flour - 3 cups;
  • Onion - 1 onion;
  • egg - 1 pc .;
  • carrots - 1 pc .;
  • turnips - 1 pc .;
  • bell peppers (red and green) - 2 pcs .;
  • hot pepper - 1 pod;
  • Tomato - 3 pcs .;
  • vegetable oil - 150 ml .;
  • cilantro - 1 bunch;
  • . Cumin - 1 tsp;
  • garlic - 1 head;
  • . Coriander - 1 tsp;
  • pepper;
  • ice water - 200 g;
  • salt.

preparation

Lagman always starts with noodles, for her meal should always be made of durum wheat. Knead and very elastic dough of eggs, flour, water and st. spoons of salt, leaving it to rest in a bag or under a bowl for about an hour. After that, roll the dough into a (not thicker) layer of finger-thick and cut into strips. Each of these strips need to roll out even before the thickness of an ordinary pencil, roll on a plate in a spiral and abundantly lubricated. Then, after a quarter of an hour, when the oil is absorbed into the dough, gradually unwinding spiral stretch harness, trying to achieve a diameter of about 2-3 mm. The point is not easy and requires the ability and skills. Just one way of stretching the noodle is reeling it in outstretched arms in a position slightly narrower than shoulder width and the gradual extension with sharp blows on the table, heavily oiled. Subsequently noodle winding hook in half and again dressed in his hands repeating the procedure of stretching. Brewed such noodles in salted water well no more than 3 minutes at a much boiling water, and then rinsed under water and drizzle with oil waiting for their turn in a dry pan.

The hot oil in a cauldron, place a couple of cloves of garlic crushed bones and brisket, garlic, remove a couple of minutes, and remove the bones after they turn brown. Now, one by one, as you can put frying onion half-rings, and salted diced meat, diced carrot and turnip sticks. Then the bell peppers into strips, circles and sharp, but without the seeds. Now enter the pre-ground spices heating them in a dry pan, followed by the garlic and tomatoes. After waiting a few minutes, until the tomatoes start up as a juice, pour in broth and then another quarter of an hour. Again Boil salted water in a saucepan, place the skimmer in the noodles and warm it quickly in boiling water, immediately shifting into a deep bowl, and have put on top of the contents of the cauldron, then garnish with chopped cilantro and garlic.

A simple recipe for a delicious Laghman home

Ingredients:

  • flesh of beef - 0.4 kg;
  • beef brisket - 0.2 kg;
  • flour - 3 cups;
  • Onion - 1 onion;
  • egg - 4 pcs .;
  • carrots - 1 pc .;
  • turnips - 1 pc .;
  • pepper - 2 pcs .;
  • hot pepper - 1 pod;
  • potatoes - 2 pcs .;
  • celery - 3 of the stem;
  • eggplant - 1 pc .;
  • Water - 0.5 l;
  • Tomato - 3 pcs .;
  • vegetable oil - 150 ml .;
  • parsley - 1 bunch;
  • . Cumin - 1 tsp;
  • garlic - 1 head;
  • . Coriander - 1 tsp;
  • pepper;
  • salt.

preparation

Of the eggs, flour and a pinch of salt make common cut homemade noodles. But you can and do a good noodle shop. In a saucepan or other thick-walled bowl and pour in the oil as much as possible, heat it, and then put the piece of spices. Now sprinkle in just crushed garlic (3 cloves), chopped onion half-rings and quickly at a high temperature fry them. Then, to the same place the chopped pulp and divided by the breast bone when

The recipe Laghman beef at home
the meat turns white, place the tomatoes. Now turn sliced julienne carrots and turnips, and have them eggplant, bell peppers and sharp. You're putting rings sliced celery and potatoes into small cubes, then the remnants of spices, garlic, salt and fry for another five minutes. And now add the water, indicator of readiness will be potatoes, because the rest of the ingredients are certainly ready. The cooked noodles lay in deep bowls, and even better on the bowl, and on top put the vegetables with the meat and pour the broth, get in fire. Garnish with chopped parsley, which can be replaced for fans of cilantro.


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