Sometimes you want to do something special, why not make a lagman? Lagman is an oriental dish that can be called both a soup and a main course. The basis of the lagman is self-cooked noodles
It is very easy to cook lagman in Uzbek at home if you follow the recipe carefully
Ingredients:
For noodles:
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Egg 1 piece, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Water 200 ml, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Salt to taste, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Flour 500 grams, <p class = "MsoListParagraphCxSpLast" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Vegetable oil.
Gravy:
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> Bow 200-250 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> 3-4 bell peppers of different colors, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> Carrots 200 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> Radish 200 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> Tomatoes 350 - 400 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> White cabbage 150 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l1 level1 lfo2 "> Potatoes 200 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
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Sequencing:
Start with noodles. In principle, the noodles can be used ready-made, purchased at the store. But it is worth noting that the taste of lagman will change a lot. The best option in this situation is to do it yourself.
Beat the egg into a bowl, add salt and water, beat it all with a whisk or mixer until a homogeneous mixture is obtained and a foam forms. Add flour (about 20 rounded tablespoons). Shape the dough and place on the table.
Take a deep bowl and mix 1 cup of water with half a teaspoon of salt and a pinch of baking soda in it. Stir until completely dissolved. Lubricate your hands with this liquid and knead the dough. It will immediately become more elastic and will not stick.
Cover the finished dough with a lid for a few minutes. Further, it should be divided into balls, you get about 15-20 pieces. Roll sausages out of each ball. Press the sausages with your palms and stretch the dough into thin straws with your fingers. Make sure that the noodle blanks are no more than 0.8 cm thick.
Lubricate your hands with vegetable oil and place the straws on a plate. Place the plate in the refrigerator.
Gravy. You will need a deep cauldron. Cut the meat into small cubes, pour vegetable oil into the cauldron and heat it well. Fry the meat until crusty. Finely chopped onions and carrots, chopped into large strips. Add the onions first, then the carrots. Make sure you have hot water in advance.
Peel the pepper and cut it into half rings, finely chop the cabbage, cut the radish into strips, chop the tomatoes and cut the beans.
Add everything together in a cauldron, and fry until the tomatoes turn into a paste. Pour boiling water over the dish and leave the cauldron over low heat for 20 minutes.
Cut the potatoes into cubes. Salt the contents, add the seasoning and then place the potatoes. Leave the dish over low heat again. Once the potatoes are tender, the gravy is ready. Stir it thoroughly and leave on the stove, turning off the heat.
Supply water for the noodles. Take each noodle in your hands and pull it out as much as possible, you can wrap it around your palm or just pull it by clinging to your fingers. Place each pulled noodles in a saucepan and stir immediately. Pour warm water over the finished noodles.
The dish is ready!
First, put the noodles on a plate, pour generously with gravy on top and garnish with herbs.
