Do-it-yourself noodles for lagman do it pretty quickly. However, it should be noted that in order to obtain an elastic flour product that never breaks during heat treatment, thorough mixing of the base is required.
general information
What is a lagman? The recipe (with photo) of this dish will be described in detail below.
According to experienced culinary experts, lagman is a Central Asian national dish that is especially popular with Dungans and Uighurs who live in Kyrgyzstan, Kazakhstan, Uzbekistan and China.
The dinner in question is usually prepared from meat. Most often, lamb is used as such a main product. Vegetables and elongated long noodles are also placed in the dish.
Almost all Asians can do noodles for lagman with their own hands. They mold it in a special way. A piece of cooked dough is untwisted, like a baby rolling pin, and then stacked in a kind of skein.
How to make the Lagman dish step by step, we will consider further. It should be especially noted that with a large amount of meat broth, such a lunch is similar to soup. If you use other methods of cooking and serving, it can be made in the form of boiled noodles with gravy and a very complex filling.
Classic Lagman requires the mandatory use of vegetables such as fresh bell peppers, beans, eggplant, rhubarb (chives), carrots, radishes, onions and pickled vegetable peppers. Also, as seasoning, lazhan is added to such a dish, that is, a mixture consisting of bitter, red, ground pepper and garlic, which is poured with boiling vegetable oil. In addition, other spices and fresh herbs are often added to the lagman.
Where is the dish popular?
Having learned how to make noodles for a lagman, you can easily cook such a meal at home. It should be noted that there are various types of this dish. They can bear the following names: guyouzou, syouyouzou, boso and others. In Japan, this peculiar soup is known as ramen.
The dish in question is especially popular in Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, Afghanistan, as well as among Crimean Tatars. In our country, such a dinner is served exclusively in specialized oriental restaurants. And according to tradition, this is done in kesa, that is, in large bowls. In states such as Kyrgyzstan, the Uyghur lagman is served in ordinary soup dishes.
In some cafes, this dish is not consumed by spoons familiar to us, but by disposable chopsticks, which once again confirms its Asian origin.
How to make noodles for lagman at home?
In the preparation of such a flour product is nothing complicated. However, for the first time you will have to try especially hard.
So how do you make noodles for lagman with your own hands? To do this, you must have:
- wheat flour - about 700 g (at its discretion);
- medium-sized eggs - 2 pcs.;
- drinking water - approximately 200 ml;
- any vegetable oil - 2 large spoons;
- table salt - 0.5 small tablespoons;
- baking soda - 0.2 small tablespoons.
Step-by-step noodle recipe
Before proceeding to the formation of lagmann noodles, you need to knead a very steep dough. To do this, medium-sized eggs are broken into a bowl, and then slightly beat with an ordinary fork. They also add drinking water, salt and baking soda.
Intensively mixing all the products, add wheat flour to them in small portions. Add this ingredient until you knead a very cool dough. Outwardly, it pretty much resembles a dumpling base.
To make the egg dough for noodles more pliable, a ball is formed from it, which is flavored with a small amount of vegetable oil. Next, the base is covered with cling film and left in this form for 16 minutes (at room temperature). Over time, you can safely proceed to the preparation of flour products.
We form lagoon noodles
Cooking noodles for lagman will not take you much time. After the egg dough is infused at room temperature, it is divided into pieces of a not very sick size, and then they are made of them into peculiar bundles that are rolled up by a snail. The resulting cakes are again greased with vegetable oil, after which they are again covered with cling film and left to warm for 20 minutes. This exposure will contribute to a more flexible and supple dough.
Over time, proceed to the direct modeling of noodles. For this, the hands are thoroughly soaked in oil, after which the tows are stretched and they are even further rolled around its axis. As a result, you should get a long noodle with a diameter of not more than 5 mm. It is carefully wound on hands and proceed to heat treatment.
Cooking process
As you can see, do-it-yourself noodles for lagman are formed easily and simply. By repeating this culinary process over and over, you will very soon master the perfect molding technique.
Once the noodles are cooked, they should immediately be heat-treated. For this, ordinary water is poured into a deep dish and boiled heavily. Having salted the bubbling liquid, they lower all the previously made noodles into it. At the same time, they interfere neatly so that it does not stick together. Also for this purpose, a little sunflower oil is added to the noodles.
Cook such a product should be on low heat until cooked. As a rule, noodles become completely soft after 6-8 minutes.
Common mistake
Many housewives, who have never encountered cooking Asian dishes, mistakenly believe that lagman noodles should be cooked in meat broth along with vegetables. But this is not so. Such a product is always boiled in a separate bowl, in plain water.
Another way to cook
It is quite difficult to cook lagman noodles in different ways. This is due to the fact that such a flour product is made using the same products. The main ingredients of such noodles are eggs, water and flour. If you do not add the first or second component, then you will not succeed. For example, the dough on one egg is very tough. It is quite problematic to form a thin and elastic harness from it. If the dough is made on the basis of only water, then during cooking it will fall apart and turn into an unpleasant sticky mass.
The only change that can be made to the above recipe is baking soda. It should be noted that most housewives do not add this ingredient. Many chefs claim that soda makes the dough more voluminous and too soft, which is unacceptable for lagman.
It is impossible not to say that some Asian cooks do not use vegetable oil, but a special solution to lubricate the finished dough. As a rule, it consists of ½ cup of ordinary water, ½ a small spoon of baking soda and 5 g of table salt. Lubricating the base with this mixture, you will notice that it will become more obedient and will not stick to your hands.
The recipe for a delicious Asian dish
How to cook a real Asian lagman at home ? A recipe with a photo of this simple but very satisfying dish will be presented right now. For its implementation we will need:
- fresh fat beef (preferably on large bones) - about 500 g;
- large onions - 1 head;
- fresh large carrot - 1 tuber;
- black radish medium size - 1 tuber;
- sweet sweet Bulgarian pepper - 1 pc.;
- medium-sized potatoes - 1-2 tubers;
- garlic cloves - 1-2 pcs.;
- homemade lagoon noodles - as you wish.
Component Preparation
Before you enjoy an Asian meal at the family table, you should pre-process all foods. Fatty beef on the bone is thoroughly washed, and then the pulp is separated and chopped into cubes. As for the bone, it is laid out in a pan, poured with water, salted to taste and boiled for 70 minutes.
All vegetables are also peeled separately. After that, they are chopped into cubes.
Heat treatment
While the meat broth is preparing, proceed to the heat treatment of all remaining components. They are laid out in a deep stewpan (except for potatoes) together with chopped beef and stewed in their own juice for ¼ hour (or longer). If desired, all of these ingredients can be slightly fried by adding a little sunflower oil to them.
Final stage
Once the meat broth is ready, it is filtered, and the bone is thrown away. Next, stewed vegetables and meat are laid out in it. After boiling the soup, it is boiled for an entire hour (after 40 minutes, potatoes are added). During this time, all components must be completely cooked, making the broth more rich. For flavor, before turning off the stove, you can add several cloves of grated garlic to it, as well as various spices to taste.
Also, in parallel with a rich broth, homemade lagman noodles are made and boiled. How this culinary process is carried out, we described in detail above.
How to serve a family dinner?
Serve this Asian dish for a family dinner should be hot. To do this, it is advisable to use deep soup plates. First, they spread the boiled lagman noodles. By the way, so that it does not stick together, it is recommended to rinse it first in cold water. Next, pieces of boiled beef and vegetables are laid out on the flour product, after which they are poured with rich meat broth.
To get a more tasty and nutritious dish, it is also recommended to add fresh chopped greens and a spoonful of thick sour cream to it. You can eat ready-made Asian lunch using a large spoon, as well as using a fork or a Chinese chopstick (for convenient grip of noodles). A piece of bread or fresh pita bread is also served at the home lagman. Enjoy your meal!