Lagman fried

Fried Lagman - one of the more than one hundred and twenty species Dungan Laghman.

Dungan Dungan or very ancient peoples living in China. They are descendants of "Hui" - Chinese-language Muslims. In China itself, the origin of many legends associated Dungan. One of them says that many years ago in the Chinese land from the West came a detachment of strong white-skinned warriors of two thousand people. They wore unfamiliar clothes and spoke in an unknown language, even though they knew Chinese. Strength and cunning, they have land currently in the possession and the most beautiful Chinese girls and young wives. For centuries Dungans almost merged with the Chinese.

In the nineteenth century, the totality of a number of economic and political factors has caused the largest Dungan rebellion against the tribes of the Qing Dynasty. The revolt was suppressed and its members fled with their families to the territory of the Russian Empire. Since Dungans live in Kazakhstan, Uzbekistan and Kyrgyzstan.

Features Dungan cuisine

Dungan - recognized virtuosos in the field of flour dishes are six main types of test.

The first two are called dinmyan, this dough, mixed with the salt water and baking soda. Third - Qimiao that uses yeast and unsalted water. As leaven can use sour milk with a little soda. Fourth - tonmyan. A test of boiling water, which is kneaded with a wooden spoon, to avoid burns, and add vegetable oil. Fifth - yumyan, it is mixed in the animal fat or vegetable oil, and also has several subspecies. Sixth - halvamyan dough on the eggs and baking soda.

Lagman is Dungan have many varieties and naming: tondemyan, benfan yunlyumyan, ganfan and Gedo botso or gungur botso. Traditionally cooking Laghman check culinary skills Dungan bride.

The underlying Laghman its components separately prepared, noodles and gravy - a characteristic feature of Dungan cuisine where taken separately prepare a basis of flour and rice dishes.

Jade lyumyan

For Jade lyumyan, Laghman fried, or used batter dinmyan Qimiao. It is left for fifteen minutes in the proofer, then thoroughly kneaded. Readiness test checks, cutting it with a knife. If the cut can not see any spots, the dough is ready, and it is cut into pieces the size of a walnut and is lubricated with oil. Slices of rolled into sticks, which are then stretched by one, taking on both sides with both hands, thumb and forefinger. Wand stretch up to half or a little more, folded in half and then stretched to the full sweep of the hands, then folded and stretched again, and then put on the table, hanging with him most of the stretched noodles. This is round in cross section noodles called gungur fan.

Noodles add some salt and fry in vegetable oil, eight minutes.

Casual Jade lyumyan eaten without soup. To it serves a variety of sauces, which Dungan cuisine knows about a dozen, as well as salads, such as pepper sauce "Laz tse"

The composition and dosage of products

For the dough:   One kilogram of flour, four hundred grams of salted cold water and half a teaspoon of baking soda.

For the salad, "Laz tse":   Six sweet peppers, four bulbs, five tomatoes, two hundred grams of meat, two hundred grams of water, half a teaspoon of red pepper, one-third teaspoon of combined spices, half a teaspoon of red pepper, two teaspoons of salt.

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