Lagman-Dungan

Description

So lagman treated by the husband's relatives, Dungans nationality when we come to visit them in the village. Me first has always attracted a flow of this dish, as the gravy ingredients (for Dungan - Tsey) is always different. But three of them are the same: gusai, radish and pepper semi-sweet. The Dungans themselves referred to this festive, for the guests.

Ingredients

Flour

150 г
Water

60 мл
Salt

1 ч. л.
Meat

200 г
Radish

2 шт
Peppers red hot chilli

2 шт
Jusy

1 пуч.
Tomato paste

1 ст. л.
Green beans

1 пуч.
Potatoes

2 шт
Chicken egg

3 шт
Vegetable oil

Cooking

First prepare the dough: dissolve the salt in warm water to the flour, put 1 egg and gradually add salt water and knead a dough as for dumplings. Knead for a long time, about 10 minutes, then it will become elastic and easier to stretch then. Then have it wrapped in tape or closing the lid, remove "rest" after 15 minutes, mash again and again to send under cover. In total, the dough rests for 1 hour.

At this time we will prepare Tsey: meat cut into thin cubes and quickly fry in hot oil ( 10-15 minutes). Dungans all products intended for heat treatment, cook quickly, even immediately, because I think that with the long cooking they lose their nutritional value. Radish cut into thin strips and fry with the meat. The rest of the vegetables are fried separately in hot oil: peppers cut into strips or squares and prepares for 2 minutes, jusy finely cut, fry for 1-2 minutes, potato strips, fried until it will turn brown, bean - approximately one centimeter in length, is fried for 2 minutes. Boiled eggs cut into cubes. All, of course, salted to taste.

Divide the dough into pieces and hand shape bars 7-8 cm liberally grease with vegetable oil. Hands too all the time when you're making noodles, should be in oil! Set aside for 15 minutes, cover with a towel from chapping. Then again extendable wedges, like jamming your fingers up to 20 cm, grease with butter liberally. Again cover it with a towel, set aside for 10 minutes.

Then each bar of dough, rolling Board or on the table, palms up, lengthen, gather in a circle, like the snails and re-lubricated with oil.

It turns out

Then take the ends and 2-3 times hitting the table, pulling the noodles to the side.

Put noodles in boiling salted water portions and cook for 3-4 minutes. then throws in a sieve. In the future, if the noodles are cooled, you need to heat up, scalding with boiling water.

Lay noodles in dish, top the meat with the prepared radish and vegetables in small neat piles. The liquid component, i.e., the broth should not be, in addition to eye-catching roasting juices from vegetables, Lagman almost dry - and that's good.

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