How to cook Lagman

Lagman is a very tasty Medium Asian cuisine. It resembles not the thick soup, not that rare meat gravy with vegetables and noodles. For this dish, you can buy a flat noodle or even thick spaghetti, but it is better to prepare a flour product yourself.

1

How to make a home noodle for lagman

For noodles take:

• Egg - 1 pc.
• Water - 150 ml.
• Flour - 500 g
• Salt - 1 generous pinch.

Mix the egg with water and salt. Pull the flour and replace the rather cool dough. Wrap it in the film and let it go. The table is filled with flour and put the dough on it. Divide it into 4 parts. Each rolls as thinner and slightly trigger with flour. Twist from dough rolls, but do it without effort. Cut the dough formation to get a noodle with a width of 0.5 cm. Spread it into one layer on the towel and let's dry a bit. Periodically, shout with your hands - so it will dry faster and does not stick.

2

How to prepare a gravy of vegetables and meat for Lagman

Pour from meat vegetables is called "Vaja". You need to cook it like this:

• 1 kg of any meat, but better non-fat lamb, cut into small cubes. All meat fry to a ruddy crust on a preheated frying pan. For frying, use a mixture of vegetable and creamy oil - 50 ml. Put the meat into the saucepan, and pour the floor of a glass of hot water into the griddle. This broth you need later.
• Cut the straws such vegetables: carrots - 1 pc., Beets - 1 pc., Potatoes - 3 pcs., Radish - 1 pc., Cabbage - 100 g, Sweet pepper - 1 pc., Onions - 3 pcs., Tomatoes - 4 PC. Still grind the whole head of garlic and a handful of kinse.
• Put onions and pour them with a frying pan with meat. Bring to a boil and stew together for 1 hour.
• While meat with a bow stew, weld your noodles in salted water. Catch off her colander and turn a little vegetable oil - it will not let noodle stick. Keep ready-made noodles, for example, in a warm oven, and under the lid. After cooking noodles, leave 2 glasses of ragger.
• When the meat with a bow will be ready, lay out all other vegetables to them and pour the decoction from the cooking noodles. Make sure that the fluids are not very much, it should only cover vegetables and meat slightly. All salute and pepper and put half garlic. Prepare Waju until all the vegetables become soft. At the end, add half the crushed cilantro and half a teaspoon of ground bitter pepper.

3

How to serve Lagman

Lagman is served in deep wide piles. Instead, you can take deep plates for the first dishes. Collect dish so:

• At the bottom of the plates, lay a half portion of noodles.
• Noodles generously sprinkle with meat and vegetables.
• Place the second half of the noodle on the second half.
• Top on the noodles again pour the gravy.
• Lagman sprinkle with cilantro, garlic and ground red pepper.

Lagman is served very hot, so cook it immediately before dinner. It is not recommended to warm up this dish, because noodles will lose its taste, and vegetables will not be very appetizing.