Lagman "Hello from Bishkek"

Description

Looked recipes lagman, but such as I learned how to do in Kyrgyzstan, no. B Kyrgyzstan lagman was a daily dish, but here in Russia cook only on holidays... and when will be able to snatch margelanica radish. Quite suitable for first and second dish.

Ingredients

Meat

800 g
Onion

5 piece
Carrots

1 piece
Radish

3 piece
Jusy

1 coup
Spices

30 g
Tomato juice

0.7 l
Garlic

10 tooth
Peppers red hot chilli

3 piece
Vegetable oil

Cooking

Here are our products: meat cut into cubes or small strips, onion - half rings, carrot and radish grate on the Korean grater.

The cauldron pour oil (about 1/4 Cup) and bring it to heat. How will smoke, throw in the meat and, stirring constantly, fry it until Golden brown.

Add the onions, stir and subtracting big fire, fry until Golden state. Fire diminish. Add the spices to lagman (if not, then can your favorite seasoning for meat or universal). Stir.

Add radish and carrots. With radish I came up with casus: bought as margelanica, and as a result it is not clear what grade were: outside green and inside red), the photo is visible... Mix well and close the lid for 5 minutes. Then again mix well and close for 5 min.

Add HOMEMADE TOMATO JUICE, in my experience, the taste znachitelno other than to use store-bought paste or juice. Mix well and bring to a boil. Boil for 5 minutes.

Add chopped salty jusi (or fresh) and hot pepper finely chopped. Mix well.

Add about 1 liter of boiling water, mix well, allow to boil and turn down the gas on a very small fire. Taste for salt and sharpness. If necessary, add... Cook until tender about 25-30 minutes.

5-10 minutes before end of cooking add the garlic, passed through chesnokodavku, mix. After some time turn off the fire.

Boil the noodles long (I had my home-made noodles, with Lapsha mill, then). Wash well in cold water. In a bowl put the noodles and pour the resulting gravy! This is what happened! Bon appetit!

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