Lagman-Dungan is a national dish that has long been prepared in Central Asia. The most important thing in this dish – the noodles are hand-made. Well, except for meat, a wide range of vegetables. Delicious and satisfying!
Description of preparation:
Lagman in Dungan can be served with fresh herbs and cheese. It needs to be thick. She cooked the noodles separately and connected with the soup already in the bowl. Now sold many fine pasta and no need to make noodles on their own, especially if there is no time for it. But if you want, here’s the recipe: 800-1000 grams of flour, 2 eggs, teaspoon of salt, 1.5 cups of water. Knead dough with oil, pull the thin noodles. Success and Bon appetit!
- Potatoes — 2 Pieces
- Sweet pepper — 4 Pieces
- Carrots — 2 Pieces
- Garlic — 1-2 Pieces
- Tomatoes — 3-5 Pieces
- Radish or radish — 150 Grams
- Cabbage — 500-700 Grams
- Chili pepper — 1-2 Pieces
- Cilantro — 1 Piece (bunch)
- Green onion — 1 Piece (bunch)
- Meat — 500-700 Grams
- Onion — 3-4 Pieces
How to cook “Lagman-Dungan”
The dough is cut into thin strips.
Coat the dough with oil and pull the noodles.
You can boil cooked noodles or spaghetti.
Meat wash and dry.
Meat cut into cubes.
Heat the oil and saute the onion until transparent.
Add the meat and fry for 5-6 minutes and add 2 cups of boiling water. Saute on medium heat until half the liquid has evaporated.
Chop the vegetables finely.
Add the meat 2-3 cloves of garlic and one hot pepper.
After five minutes add the tomatoes and mix well.
Let simmer the tomatoes for five minutes and add the chopped vegetables. Add a spoon of salt.
Vegetables allow to simmer for five minutes and add the potatoes.
All fill with water two fingers, add the spices.
Half an hour later the dish is ready. Bon appetit!