Uighur Lagman

Uighurs - a very ancient people, the indigenous people of East Turkistan. Nowadays, reside in the territory of China, Kazakhstan, Uzbekistan.

Lagman from the Uighurs - a central dish, they consider it a national. According to one version to Kazakhstan and Uzbekistan Lagman came exactly with Uighurs come from Xinjiang Uygur Autonomous Region of China.

Features Uighur Laghman

As well as other varieties of this dish, Uighur Lagman - is noodles with sauce.

The main difference from the Uzbek Uighur Laghman that Uzbeks allow two variants of noodles: chuzma (outstretched hand) and Cesme (incised), Uighurs also do not recognize lagman Cesme. In addition, the Uighur noodles are flat and round, resembling spaghetti. The taste of these two species is indeed significantly different, although made from a single test.

Gravy Uighur Laghman called sai, it necessarily thick and crunchy vegetables in it. There are many varieties of toppings, depending on the time of year and the vegetables, which at this time of the season. It can be gravy with radish and cabbage, eggplant, radish, cabbage, Korean and even cucumbers.

The sai never put the potatoes, while other recipes Laghman include this ingredient. But it has a cabbage, which is not added to most recipes. The Uighurs are not prepared gravy in Kazan, and in thin-walled deep pans, obzharivaya vegetables over high heat. The main ingredient of the Uighur sai - Janda (garlic sticks). They can be replaced by green artichokes.

The dough for noodles Uygur cooks necessarily put the egg completely, rather than just protein. Salt is added to the water, instead of in the flour and egg dough that is kneaded to salt water.

Uygur sai

•   beef or mutton - four or five hundred grams,
•   onions - two or three pieces,
•   Carrots - one thing,
•   peppers - two pieces,
•   red pepper - one piece,
•   Tomatoes for two or three pieces, or roast tomato - two tablespoons,
•   Cabbage - one hundred and fifty grams
•   radish - one hundred and fifty grams
•   celery Celery: vegetable with obvious advantages
•   Janda

The meat is cut into thin slices and fry in butter on a hot skillet.

Add the tomatoes and roast, then in strict order of priority:

•   carrot
•   radishes
•   Bulgarian and red pepper
•   cabbage
•   Janda

Vegetables should be crisp, so they do not extinguish.

Noodle-chuzma and what it ate

Dough formed lozenges their good lubricating oil, and then divided into several strips. From mold sausage strips, and then pull them periodically beating on work surface until a thin noodles. Since noodles pulled up to ten to fifteen meters or more, boil it in parts. Noodles dipped in boiling salted water and straighten Chinese wooden chopsticks. Once the noodles pops up, it is removed colander. Noodles can not tenderize, it should be firm and tight.

Boiled ready Lagman washed under the tap. Then divide the noodles on warmed serving, doused with boiling water. Pour sauce on top (sai) and decorate with greenery.

Eat Uighur Lagman chopsticks and always with vinegar and lazoy (relish of minced garlic, red pepper)

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