Uyghur lamian special "Red Emperor"

Description

Uyghur lamian. Ocean vitamins + awesome taste. There are 2 options of cooking 1. th buying pasta for a dish (pasta), boil 5 minutes, the process is shortened to 40 minutes of cooking, 2nd - have free time!!! Hurray!!! Making noodles themselves... Believe me, there is nothing better that you made with your own hands!!! You ask, and what is the difference from traditional Uzbek? I will try to answer, but please note, all featuring personally own))) (do not judge strictly) 1. e Served on a plate and not in kosusko. 2. e vegetables undercooked (first product) 3. gravy in a smaller number (more like a main course) 4. missing the potatoes and carrots Recipe is complicated, requires 3 hours to cook, will try to set clearly, so that anyone could reproduce in your kitchen. Bon appetit!

Ingredients

Lamb

1 kg
Radishes

4 piece
Garlic

8 tooth
Soy sauce

1 tsp
Onion

1 piece
Leeks

1 piece
Sunflower oil

100 g
Star anise

1 piece
Tomato

2 piece
Tomato paste

2 Tbsp
Cabbage Chinese

1 piece
Pepper

1 piece
Water

1 l
Flour

500 g
Chicken egg

2 piece
Salt

2 tsp
Soda

0.5 tsp
Green beans

1 coup
Broth

1 l
Cumin

0.25 tsp
Green onions

0.5 coup
Parsley

0.5 coup
Jusy

0.5 coup
Savory

0.1 tsp

Cooking

Break 2 eggs, add salt, stir...

Add 1 Cup (200ml) of warm water, stir

Add flour, stir

Make the dough, leave for 15-30 minutes (not in fridge!!!)

Prepare the mixture for the wetting test. 0.5 PT warm water+ 1H/l salt+ 0.5 h/l soda

15-30 min cut the dough into 5-10 pieces (as you like)

Wetted previously cooked liquid formed in the sausages, leave for 10 min.

Lubricated with sunflower oil, drawn (rolled) left on for 10 min.

Draw (spins) on, leave for 10 min.

Again try to draw...

Reelable))) on your hands, hit the table...

Hand sent into the boiling water... cook for 4-5 minutes, no more!!!

Get, doused in cold water... so ready noodles/chusma!

The meat is cut into pieces

Pepper diced

Beans cm 3

Leek rings

Take 4-5 leaves Chinese cabbage, cut into squares.

Garlic finely shinkuem

In parallel, boil the broth from the remains ( usually bones) if not, then stock up on 1 liter of hot water)))

Onion rings

In a frying pan or cauldron pour 100-150 grams of oil, waiting for when it is hot, throw the meat. Many people like fat... But if lamb is fatty, you can do without it.

Fry for 15-20 min. add Salt

Then the garlic.

After 30 sec the onions and radishes, 1H/l soy sauce

After 30 seconds the tomatoes. Salt

Stir 1 min Add 1 star anise (Anis) and 2 tablespoons tomato paste+ 1/4 spoon of cumin (cumin)

Then the cabbage cubes. Fry for 3 min.

Then the green beans...

After 30 h leek.

After 30 seconds the bell pepper.

Stir for 5 minutes. Salt

Add 1 liter of broth or boiling water. Cook for 5-20 min. To your taste... Who wants more raw vegetables then you need to cook less. Get the red, thick, rich soup... the photo is hard to see, but really the color should be Burgundy red.

In a bowl put the noodles, pour the sauce and decorate with greens (chives and parsley)... Bon appetit!

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